Category Archives: Vegetarian

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

I guest posted this Paleo Pumpkin Cornbread recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you enjoy it as much as I did:

CLICK HERE FOR THE RECIPE!

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Option)

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it’s a crunchy and refreshing side dish to any meal! Whole30 and AIP options available.

Most days of the week, my philosophy on side dishes is, “Whatever’s the easiest and quickest, while being healthy.” It usually doesn’t take too much effort to make veggies delicious and flavorful, especially when you buy high quality produce that’s local and organic.

Paleo Vegan Dill Cucumber Salad Recipe

This Paleo Vegan Dill Cucumber Salad fits the bill perfectly and it’s so refreshing on a hot day. It’s so simple and and easy, and it literally takes only 5 minutes from start to finish. I think I make it about 3-4 times a week because my husband and I both love it and it’s just so quick to throw together that it makes my job so easy.

Paleo Vegan Dill Cucumber Salad Paleo Vegan Dill Cucumber Salad

For That Extra Refreshing Crunch…

When it comes to cucumber salads, the crunchier, the better in my opinion. And if you like yours extra extra crunchy like me, use pickling cucumbers like kirby in this recipe! Pickling cucumbers are firmer, extra crunchy, and mild in flavor, so they are perfect for soaking up the dressing and spices without losing the texture.

Even if you aren’t serving this Paleo Vegan Dill Cucumber Salad right away and you let it sit in the fridge to let it pickle more, the cucumbers will soften a bit but it will still retain that refreshing and satisfying crunch way better than standard cucumbers.

I prefer this salad eaten right away, but we’ve saved leftovers for 3 days and it still tastes really yummy. The cucumbers will wilt and pickle more the longer it sits, while sweating out more juice as well, so you can drain it before serving if that happens.

Paleo Vegan Dill Cucumber Salad

Whole30 or AIP Options

This recipe is so versatile and you can adjust it according to your dietary restrictions without affecting the flavor too much. If you are doing the Whole30 challenge, just leave out the coconut sugar. If you are AIP, all you have to do is omit the ground black pepper.

It’s so easy to add ingredients or spices if you are feeling adventurous. I’ve added sliced olives, grated carrots, or red pepper flakes to this Paleo Vegan Dill Cucumber Salad, and it turns out yummy every time with these small variations!

Paleo Vegan Dill Cucumber Salad

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)

Course: Salad, Side Dish
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 24 kcal
Author: Jean Choi

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it's a crunchy and refreshing side dish to any meal! Whole30 and AIP options available. 

Print

Ingredients

Instructions

  1. Use a mandolin or a sharp knife to cut the cucumbers into thin slices.

  2. Place in a large bowl. 

  3. Add the rest of the ingredients and toss together gently.

  4. Serve immediately, or chill in the refrigerator until ready to serve. It will pickle and sweat more the longer it sits. 

Nutrition Facts
Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)
Amount Per Serving (1 serving)
Calories 24
% Daily Value*
Sodium 586mg 24%
Potassium 174mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 1.9%
Vitamin C 5.6%
Calcium 1.9%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)

Don’t let food allergies stop you from indulging in treats! These soft and chewy Nut-Free Cassava Flour Chocolate Chip Cookies are also paleo, vegan, gluten free, and egg free!

Cassava Flour Chocolate Chip Cookies

Can you believe I don’t have a standard chocolate chip cookie recipe on my blog yet? Well, I can, because I’m the worst baker. But sometimes, the baking gods are on my side and I end up making a treat that’s super delicious and dreamy.

I recently had one of those moments when attempting to make these cassava flour chocolate chip cookies, and no tears were shed from an inevitable #fail (a norm when I’m baking) and I lived through it to share this yummy recipe with you.

Nut-Free Cassava Flour Chocolate Chip Cookies

Now, these are not your standard chocolate chip cookies. They are gluten free and grain free, made with cassava flour and a bit of coconut flour, and they are also paleo and vegan! And if you have some common food allergies in your family, these might be for you because they are also nut-free and egg-free.

Don’t worry though, because they are NOT fun-free. They actually taste amazing and have the perfect amount of chewiness and softness that you love in your favorite cookies.

Cassava Flour Chocolate Chip Cookies Cassava Flour Chocolate Chip Cookies

How to Yield Perfectly Chewy Cookies

Since these are gluten free cookies, you have to treat them a bit differently than regular cookies. Here are some tips to make these cassava flour chocolate chip cookies THE BEST EVER:

  • If you are using coconut oil instead of ghee, make sure it’s soft instead of melted. If it’s hard, you can microwave it for 15 seconds at a time, and if it’s melted, you can leave it in the fridge it gets to the right consistency.
  • DO NOT pick up the cookies once it’s out of the oven. They will be quite fragile and fall apart if you try to pick them up. Wait about 30 minutes for them to fully cool down before handling them. I know, it’ll be incredibly hard but it’s 100% worth it!
  • For even chewier and sturdier texture, keep the cookies in an airtight contain in the refrigerator. I think they taste better when they are cold!

Hope you love these cookies, because my husband and I can’t get enough. We just made these a few days ago and they are already half gone! So dangerous, but so worth it.

Cassava Flour Chocolate Chip Cookies

Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)

Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling time: 30 minutes
Total Time: 15 minutes
Servings: 20 cookies
Calories: 105 kcal
Author: Jean Choi

Don't let food allergies stop you from indulging in treats! These soft and chewy Nut-Free Cassava Flour Chocolate Chip Cookies are also paleo, vegan, gluten free, and egg free!

Print

Ingredients

Instructions

  1. Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper.

  2. In a bowl, whisk together ghee (or coconut oil), maple syrup, and vanilla extract.

  3. In another large bowl, whisk together cassava flour, coconut flour, baking soda, and sea salt. 

  4. Pour the wet ingredients into the flour mixture. 

  5. Stir until combined.

  6. Fold in chocolate chips.

  7. Use a rounded tablespoon to scoop the dough and place on the baking sheet, flattening it out slightly. 

  8. Repeat with the rest of dough, making sure you give enough space in between to spread a bit.

  9. Bake for 10 minutes.

  10. Cool completely on the baking sheet for 20-30 minutes before removing and serving.

  11. Store in an airtight container in the fridge. They'll get even chewier (in a good way) once cold!

Nutrition Facts
Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
Amount Per Serving (1 cookie)
Calories 105 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 106mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Vitamin C 0.3%
Calcium 1.6%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.