Tag Archives: almond flour

Paleo Cranberry Galette

This gorgeous and delicious paleo cranberry galette is an easy and crowd-pleasing holiday dessert your guests will go crazy over. It’s amazing with whipped cream or vanilla ice cream!

paleo cranberry galette cut into slices

I feel like it’s rare to see holiday desserts in which cranberries are the star of the dish. You can usually spot plenty of pumpkin, sweet potatoes, apples, and chocolate on the dessert table, but cranberries are usually reserved as sauce or garnish. Well, I’m here to change all that with this vibrant and decadent paleo cranberry galette recipe that you and your guests will love.

Paleo Cranberry Galette Recipe

Whether I host or not, I think I make paleo holiday desserts every year. With my gluten and dairy sensitivity, I can mostly navigate myself through main dishes and sides, but it’s harder to do that with desserts. In order for me enjoy every part of the holiday, I always try to bring a dessert recipe if someone else is hosting so I have something sweet to eat as well.

Since I don’t have a paleo cranberry dessert recipe on my blog yet, I decided to create one that even non-paleo peeps will love. This paleo and gluten free galette is so easy to make, and you’ll never guess that the light and flaky golden crust is completely grain free.

sliced gluten free galette on a plate

How to Make This Paleo and Gluten Free Galette

While the vibrant cranberries surrounded by flaky, golden dough may look fancy and festive, this cranberry galette recipe is actually quite easy to make. There are just two components to this paleo cranberry dessert:

  1. The dough is made after several pulses in the food processor or blender with simple ingredients. You then chill it to set before filling it.
  2. The cranberry filling is made by combining all the ingredients like cranberries, pecans, lemon juice, and spices together in a large bowl and stirring together so all the flavors and textures can meld together.

The most hands-on (and the funnest!) part is flattening out the dough and folding it over the filling. Afterwards, all you have to do is bake the gluten free galette, and you’ll have a beautiful and delicious dish to serve as one of your paleo holiday desserts!

Paleo cranberry dessert

Tips For Creating a Rustic and Beautiful Cranberry Galette

It’s important to know that since this is a grain free and gluten free galette, the dough will be different in texture to work with than from a traditional pastry dough. Here are some tips so you have the best result possible for this cranberry galette recipe:

  • Make sure to use COLD butter that’s been chilled when adding it to the dough to create a proper texture. If you are strict paleo, you can substitute butter with palm oil shortening.
  • Chill the dough before filling it so it can set. It’ll be much more difficult to work with if you don’t.
  • The dough may be a bit stickier than what you are used to so roll it in between 2 parchment papers so it’s easier to handle.
  • Make sure there is about 2 inches of space at the edges of the dough after you add the cranberry filling so you have enough space to fold the dough over the filling.
  • Use the bottom parchment paper that the dough is resting on to fold the edges over the filling. This will create even, flat folds and ensure you don’t create dents or rips with your fingers.
  • Before baking, don’t forget to brush the dough with whisked egg yolk for that shiny, golden finish to the dough that makes it look so drool-worthy.
Making of cranberry galette: filling the dough with cranberry filling
Brushing the cranberry galette dough with egg wash

Don’t Worry About Making It Perfect

The best thing about this delicious paleo cranberry dessert is that it doesn’t need to be perfect! You can even see from my photos that the cranberry galette isn’t a perfect circle, and that the folded edges aren’t even on all sides. I think these imperfections actually add to this dessert’s rustic appeal.

I think this is one of my favorite paleo holiday desserts I’ve made, and I highly recommend you enjoy it with whipped coconut cream or vanilla ice cream!

Lifting a slice of cranberry galette from parchment paper

Other recipes you might love…

Print

Paleo Cranberry Galette

This gorgeous and delicious paleo cranberry galette is an easy and crowd-pleasing holiday dessert your guests will go crazy over. It's amazing with whipped cream or vanilla ice cream!
Course Dessert
Cuisine American
Keyword Gluten free cranberry recipes, Gluten free galette, holiday desserts, paleo christmas dessert, Paleo cranberry dessert, paleo holiday desserts, Paleo thanksgiving desserts, thanksgiving desserts
Prep Time 5 minutes
Cook Time 35 minutes
Dough chilling time 1 hour
Servings 8 servings
Calories 331.16kcal

Ingredients

Filling

  • 2 cup fresh or frozen cranberries
  • 1/2 cup pecans chopped
  • 1/2 cup coconut sugar
  • 1 tbsp arrowroot starch
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp grated ginger optional
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions

  • Combine almond flour, arrowroot starch, and sea salt in a food processor and pulse a few times to combine.
  • Add cold butter and pulse several times until crumbly.
  • Add in an egg, maple syrup, and apple cider vinegar and pulse again until the dough sticks together when you pinch it.
  • Wrap the dough in a plastic wrap and flatten it out into a disc.
  • Refrigerate for 1 hour.
  • While the dough is chilling, combine all ingredients for the filling in a large bowl and stir together.
  • Once the dough is ready, preheat oven to 375 degrees F.
  • Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.
  • Place the cranberry filling in the center of the dough in an even layer, leaving about 2 inches around the edges.
  • Use the bottom parchment paper to fold the dough over the edges of the filling, sealing the dough with your fingers if it rips.
  • Brush the whisked egg yolk on the dough edges.
  • Slide the parchment paper with the cranberry galette onto a baking sheet.
  • Bake for 35 minutes.
  • Cool for 5 minutes before slicing and enjoying.

Nutrition

Serving: 1serving – makes 8 | Calories: 331.16kcal | Carbohydrates: 26g | Protein: 6.3g | Fat: 24.53g | Saturated Fat: 6.91g | Cholesterol: 67.45mg | Sodium: 251.74mg | Potassium: 54.21mg | Fiber: 4.41g | Sugar: 9.01g | Vitamin A: 339.54IU | Vitamin C: 4.05mg | Calcium: 64.64mg | Iron: 1.2mg
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.

No-Bake Halloween Mummy Cake Pops (Paleo, Vegan)

These no-bake paleo and vegan Halloween Mummy Cake Pops are fun, easy, and festive, while being deliciously chocolate-y and decadent at the same time!

No-Bake Halloween Mummy Cake Pops (Paleo, Vegan)

Who’s excited for Halloween? I have to admit, as a new mom of an almost 5-week-old, it’s not something I’ve been thinking about alot. However, I did decide to put myself in festive mood for you guys to bring you this delicious paleo and vegan chocolate cake pops and it’s SO worth it.

No-Bake Halloween Mummy Cake Pops Recipe

These cake pops look like mummy heads, using coconut glaze to create mummy wrappings and chocolate chips for the eyes. They are super fun and they don’t have to be perfect!

I love that this is a no-bake cake pop recipe because it’s just so much easier and quicker to make. Everything comes together in the blender, and the most hands-on (but the funnest!) part is decorating the cake pops to make them into mummies.

Even though there’s no baking involved, the texture is wonderfully cake-y and moist with a perfect chocolate cake flavor. The coconut icing adds a yummy crunchy layer that melts with every bite. I love that these paleo and vegan chocolate cake pops are festive AND dangerously good!

making of no bake cake pop recipe - rolling the dough
completed paleo & vegan chocolate cake pops

Ingredients in Halloween Mummy Cake Pops

The ingredients are super simple in these yummy chocolate-y treats. Because this is a no bake cake pop recipe, there are only 5 ingredients that make up the cake pops:

  • medjool dates
  • coconut milk – Any other type of milk will work.
  • vanilla extract
  • almond flour – Don’t use almond meal, or the texture of the cake pops will be too dense.
  • coconut powder

There are just 3 for the coconut glazer to coat the outer layer and to make mummy decorations:

  • coconut butter – I’ve found that certain cheaper coconut butter brands do not melt well and they’ll separate. This is my favorite coconut butter that works perfectly every time.
  • maple syrup
  • vanilla extract

And lastly, you just need a handful of chocolate chips to stick on these paleo and vegan chocolate cake pops for the eyes!

dipping mummy cake pops into icing
holding the completed cake pop in hand

Tips for Icing the Halloween Mummy Cake Pops

  • Make sure to use high quality coconut butter. Cheaper brands won’t melt properly and will separate. I really like this coconut butter.
  • Freeze the cake pops for at least 30 minutes so the glaze sticks properly.
  • You can use the microwave to melt the coconut glaze ingredients together or use a double boiler. Make sure to heat just until everything is melted together and not any longer.
  • When rolling the cake pops in the melted glaze, make sure the icing is the consistency of maple syrup. If it’s any thinner, you can let it cool for a bit at room temperature until it thickens.
  • When adding the chocolate chips for the eyes, do it quickly before the glaze (the mummy wrapping part) cools.

Hope you love this no bake cake pop recipe and enjoy making them to celebrate Halloween. Just remember – they don’t have to be perfect-looking so you can get your kids involved in the decorating part. In fact, a little bit of mess and mistakes will actually add to the tattered mummy effect!

inside of paleo and veganchocolate cake pops

Other recipes you might love…

Print

No-Bake Halloween Mummy Cake Pops (Paleo, Vegan)

These no-bake paleo and vegan Halloween Mummy Cake Pops are fun, easy, and festive, while being deliciously chocolate-y and decadent at the same time!
Course Dessert
Keyword gluten free cake pops, halloween dessert recipe, no bake cake pop recipe, paleo halloween, vegan chocolate cake pops, vegan halloween
Prep Time 5 minutes
Cook Time 3 minutes
Freezing Time 30 minutes
Servings 12 cake pops
Calories 172kcal

Ingredients

Cake Pops

Coconut Glaze

Instructions

  • Soak the medjool dates in hot water for 10 minutes until they soften and plump up.
  • Drain and place the dates in a food processor with coconut milk and vanilla extract, and blend until they are broken down into small bits.
  • Add in almond flour and cocoa powder into the food processor, and pulse until incorporated and the mixture forms a dough when you pinch it.
  • Use your hands to shape into 12 golf ball-sized balls.
  • Place on a plate lined with parchment paper and freeze for 30 minutes.
  • While the cake pops are chilling, combine coconut butter, maple syrup, and vanilla extract together.
  • Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together. Stop when they are just melted. The mixture should be thick like maple syrup in consistency. If it's too thin, let it cool a bit so it thickens.
  • Remove the cake pops from the freezer and roll each one into the coconut butter mixture. I like to use a spoon to do this.
  • Let the excess drip off and place on the prepared parchment paper. The glaze should harden in a minute.
  • Place the rest of the glaze in an icing bag. You can also use a plastic sandwich bag and cut a hole in the bottom corner.
  • Pipe layers of lines across each cake pop to make mummy wrappings. Quickly place chocolate chips on the glaze for eyes before the glaze hardens.
  • Place the cake pops in the refrigerator so the glaze can fully harden before serving.

Notes

*Make sure to use high quality coconut butter. Cheaper brands won’t melt properly and will separate. I really like this coconut butter.

Nutrition

Serving: 1cake pop | Calories: 172kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 116mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.2mg
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.

Marbled Paleo Chocolate Pumpkin Bread

This marbled paleo chocolate pumpkin bread is so moist and delicious, and so easy to make using canned pumpkin! It’s the perfect treat to welcome the cooler weather.

top view of marbled paleo chocolate pumpkin bread

As soon as the weather cools down, I’m ready to dig into to all things PUMPKIN. While I do like pumpkin savory dishes, pumpkin desserts are truly where my heart lies. I do have a paleo and grain free pumpkin bread recipe on the blog already, but I decided to put a fun twist on it with this Marbled Paleo Chocolate Pumpkin Bread!

Marbled Paleo Chocolate Pumpkin Bread Recipe

If you are looking for a healthy gluten free pumpkin bread that tastes indulgent and seasonal, look no further. This chocolate pumpkin bread has the perfect balance of flavors between chocolate and pumpkin, and it’s relatively low in sugar.

On top of that, it’s so pretty but so easy to make! Just mix the batter and then pop it in the oven. If you love pumpkin, you are definitely going to want to make this paleo pumpkin bread recipe that has decadent chocolate swirled into each slice.

sliced chocolatey paleo pumpkin bread recipe
marbled healthy gluten free pumpkin bread, sliced on a plate

Ingredients in Marbled Paleo Chocolate Pumpkin Bread

This paleo pumpkin bread recipe requires just 10 ingredients and they are most likely in your cabinet already if you follow a grain free or gluten free diet:

  • semi-sweet chocolate chips (I use this dairy free, paleo version)
  • coconut flour
  • blanched almond flour
  • baking soda
  • pumpkin pie spice
  • pumpkin puree
  • maple syrup
  • ghee
  • eggs
  • vanilla extract

I just use canned pumpkin puree because it’s just easier, but you can use leftover cooked pumpkin if you have that on hand for an even better flavor! I’ve used fresh pumpkin for making grain free pumpkin bread before, and it really does make the bread more tasty and pumpkin-y.

grain free pumpkin bread recipe, stacked slices

Tips for Making Marbled Paleo Chocolate Pumpkin Bread

Here are some tips and substitutions to make this delicious and healthy gluten free pumpkin bread:

  • Make sure you are using pure pumpkin puree and NOT pumpkin pie mix. The latter is filled with sugar and other spices and flavorings.
  • If you don’t have ghee, you can substitute with coconut oil.
  • Use blanched almond flour and NOT almond meal. Almond meal will make the texture more dense.
  • I do not recommend you substitute the flours with anything else.
  • When folding in melted chocolate chips, make sure to fold with a rubber spatula just a few times so you can see the marbling in the final product.

I recommend you enjoy with a hot mug of coffee because it’s just the perfect combination with this chocolatey and decadent grain free pumpkin bread!

Slices of chocolate paleo pumpkin bread recipe

Other recipes you might love…

Print

Marbled Chocolate Paleo Pumpkin Bread

This marbled paleo chocolate pumpkin bread is so moist and delicious, and so easy to make using canned pumpkin! It's the perfect treat to welcome the cooler weather.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings 10 servings
Calories 215kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F, and line a 8.5×4.5 loaf pan with parchment paper so the ends hang off the long sides of the pan.
  • In a double boiler or in the microwave, melt the chocolate chips until smooth. Go to the next steps while the chocolate cools.
  • In a large mixing bowl, stir together coconut flour, almond flour, baking soda, and pumpkin pie spice.
  • In a separate bowl, whisk together pumpkin puree, maple syrup, ghee, eggs, and vanilla extract until combined.
  • Add the wet ingredients into the dry ingredients and stir until just combined.
  • Pour the melted chocolate over the batter, and fold a few times with a rubber spatula until it's just swirled in.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 60-65 minutes, until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool completely for 1 hour before removing from the pan using the parchment paper.
  • Slice before serving.

Nutrition

Serving: 1slice – makes 10 | Calories: 215kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 187mg | Potassium: 127mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3910IU | Vitamin C: 1.2mg | Calcium: 38mg | Iron: 1.7mg
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.