Tag Archives: coconut milk

Vegan & Paleo Banana Pudding (Egg Free, AIP Option)

This delicious and easy paleo banana pudding is egg free, vegan, and tastes just like the real deal! You’ll love this creamy and decadent treat, along with the homemade vanilla wafers to go with it.

The first time I had banana pudding was when I was living in NYC during college. My friends and I used to frequent Magnolia Bakery quite often, and while were they famous for their perfect cupcakes, we were especially obsessed with their seriously amazing, perfectly textured banana pudding. I was hooked and I remember walking for 45 minutes there and back to get my fix two times a week.

Vegan & Paleo Banana Pudding Recipe

While I can’t enjoy that same banana pudding anymore filled with all the dairy and gluten that I’m sensitive to, I made a pretty amazing copycat recipe with this vegan and paleo banana pudding that brings me right back to my college days. It’s thick and creamy without using eggs, and it’s plenty sweet enough without added sugar (though you can sweeten it a bit more if you’d like).

Not using eggs makes this vegan banana pudding recipe a breeze to make because you don’t have to temper the eggs like in the traditional bread pudding recipes. The texture is still so thick and creamy still, so I highly recommend you trust and try it out!

How to Make This Easy Gluten Free Banana Pudding Recipe

Like I mentioned, this vegan bread pudding recipe takes so much less work than traditional bread pudding recipe. There are just 3 easy steps involved:

  • All the main ingredients are placed in a blender and blended until smooth.
  • You then transfer the mixture to a saucepan and then heat it up to reduce and thicken. The arrowroot starch will help with that.
  • Then, to thicken even more, it’s chilled in the refrigerator for a few hours and the texture will be so much like the real deal, you won’t be able to stop eating it!

Super easy, right? You’ll be surprised that this paleo bread pudding is lower in sugar and missing all the common allergens when you taste it.

Tips For Making This Vegan Banana Pudding Recipe

  • If you don’t have arrowroot starch on hand, you can use tapioca starch to substitute. Definitely do NOT leave out the starch, as that’s what helps the pudding thicken.
  • I highly recommend you make my paleo and vegan vanilla wafers beforehand so you can serve them with this paleo banana pudding. The crumbly bites of the cookies in between the creamy pudding really is SO heavenly.
  • I found that using ripe bananas and reducing them made this gluten free banana pudding recipe sweet enough and I didn’t feel the need to add any more sweeteners. However, if you love sweeter desserts, you can add coconut sugar to the mixture.
  • Be creative with the toppings! I like to add sliced bananas and chopped pecans for that buttery crunch but you can add any kind of toppings that you prefer, like nut butter, granola, coconut flakes, and more.
  • For the AIP option, just substitute the vanilla extract with vanilla powder. You would also need to omit the vanilla wafers as well as any nut toppings. It’ll still be really delicious and you can add some toasted coconut chips for that yummy crunch!
  • This paleo banana pudding will last chilled in the refrigerator for 4-5 days so feel free to make it ahead of time if you are serving it on a specific day.

I really hope you enjoy this vegan banana pudding recipe! I’m honestly so proud of how it turned out and I made it 3 times already because I just can’t get enough.

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Vegan & Paleo Banana Pudding (Egg Free, AIP Option)

This delicious and easy paleo banana pudding is egg free, vegan, and tastes just like the real deal! You'll love this creamy and decadent treat, along with the homemade vanilla wafers to go with it.
Course Dessert
Cuisine American
Keyword aip dessert, egg free dessert, gluten free banana pudding recipe, healthy dessert, How to Make Easy Banana pudding, no bake treats, Vegan banana pudding recipe, vegan dessert
Prep Time 2 minutes
Cook Time 15 minutes
Chill time 3 hours
Servings 5 servings
Calories 282kcal

Ingredients

To serve (optional)

Instructions

  • Place all ingredients in a blender and and blend until smooth.
  • Transfer to saucepan and heat on the stove over medium high heat until the mixture starts boiling.
  • Lower the heat the medium and simmer for 10 more minutes until thickened to a syrup mixture. It will thicken more as it cools.
  • Remove from heat and place in the refrigerator to cool for at 3 hours.
  • Stir well. Serve alone, or layered with sliced bananas, paleo & vegan vanilla wafers, and/or chopped pecans. If you like the vanilla wafers softened, you can chill the assembled banana pudding for a few more hours so the cookies can soak up the liquid.

Notes

  • This paleo banana pudding will last chilled in the refrigerator for 4-5 days.
  • For the AIP option, just substitute the vanilla extract with vanilla powder. You would also need to omit the vanilla wafers as well as any nut toppings. It’ll still be really delicious and you can add some toasted coconut chips for that yummy crunch!

Nutrition

Serving: 1serving – about 1/2 cup | Calories: 282kcal | Carbohydrates: 20g | Protein: 3g | Fat: 23g | Saturated Fat: 20g | Sodium: 131mg | Potassium: 421mg | Fiber: 4g | Sugar: 9g | Vitamin A: 0.6% | Vitamin C: 8.2% | Calcium: 1.8% | Iron: 9.4%
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.

Paleo Zucchini Cornbread Without Corn (Nut Free)

This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!

Paleo Zucchini Cornbread Without Corn in a cast iron skillet

I really love cornbread. It’s one of those treats that I couldn’t get enough of since childhood and I recently had a huge craving for it. Now that too much corn can bother my digestion, I decided to create a corn-free, grain-free paleo cornbread recipe and I was surprised by how much it resembled real cornbread!

Paleo Zucchini Cornbread Recipe

This grain free coconut flour cornbread may not taste EXACTLY like real cornbread, but all the delicious elements are there. It is fluffy and soft in the inside while being crusty and crunchy on the outside, and the combination of coconut flour and honey gives it a wonderful subtle sweetness.

Adding zucchini makes this traditionally cold-weather side dish a summery feel, and it’s an amazing way to sneak in veggies without really being able to taste it much. Plus, it gives this zucchini cornbread recipe pretty green specks and I just love serving this as a BBQ dish side.

Paleo Zucchini Cornbread recipe fresh out of the oven
Coconut Flour Cornbread getting drizzled with honey

How to Make Paleo Zucchini Cornbread Recipe

Just like most baked bread recipes, this coconut flour cornbread so easy to make! You mix the dry ingredients together, and then the wet ingredients in a separate bowl. Once you combine the two together, all you have to do is fold in the grate zucchini at the end before pouring the batter into the prepared pan. Finally, you bake the whole thing for 40-45 minutes. That’s it! Trust me, this paleo cornbread recipe is definitely worth turning on the oven for even in the hot summer.

paleo cornbread recipe

A Few Things to Note About Paleo Zucchini Cornbread Recipe

  • You don’t have to squeeze out the moisture from the grated zucchini. The water content is actually what gives this paleo cornbread recipe that fluffy, delicious texture that you taste in real cornbread!
  • The batter may seem a bit dry and thick, but that’s perfectly fine. As it bakes in the oven, the zucchini will release its moisture so the final product will definitely not be dry.
  • Make sure to give 30 minutes for the zucchini cornbread to cool before slicing, or it may fall apart.
  • I didn’t make this recipe too sweet, because everyone likes different levels of sweetness. Serve with honey on the side so anyone who like their cornbread a bit sweeter can drizzle some on top before eating.
  • You can’t really taste the flavor or texture of the zucchini, so this is a great way to sneak in healthy veggies for kids!
  • If you want to reheat leftovers, you can gently toast slices on the stovetop with a bit of oil, or you can place it in the oven or even the air fryer for a few minutes!

I personally love to eat these yummy zucchini cornbread slices toasted with a pat of butter. It feels like such a treat while being healthy, and it definitely fulfills my cornbread craving. I hope you enjoy this easy and delicious paleo cornbread recipe as a side for your warm weather BBQs!

Coconut flour cornbread with zucchini specks close up

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Paleo Zucchini Cornbread Without Corn (Nut Free)

This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!
Course Appetizer, Side Dish
Cuisine American
Keyword coconut flour cornbread, cornless cornbread, grain free bread, grain free cornbread, hidden veggie recipes, paleo cornbread
Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 9 servings
Calories 188kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Grease an 8×8 baking pan or a 10" oven-safe skillet generously with ghee or coconut oil. You can also line the pan with parchment paper instead.
  • In a large mixing bowl, stir together coconut flour, tapioca starch, baking soda, and sea salt.
  • In another bowl, whisk together eggs, coconut milk, ghee, and honey.
  • Pour wet ingredients into dry ingredients and mix together.
  • Fold in shredded zucchini.
  • Pour into the prepared baking dish and flatten it out into an even layer. The batter may seem thick but that's okay.
  • Bake for about 40-45 minutes until a toothpick inserted at the center comes out clean. The outside should look golden and crusty, but the inside will be soft and fluffy.
  • Cool then slice into smaller pieces, and serve with ghee (or butter) and/or honey.
  • You can reheat leftovers by reheating it gently on the stove top, the oven, or the air fryer!

Nutrition

Serving: 1serving – makes 9 | Calories: 188kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 322mg | Potassium: 109mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2.4% | Vitamin C: 4.9% | Calcium: 1.4% | Iron: 5.4%
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.

Homemade Paleo Pigs in a Blanket

A favorite for both adults and kids alike, learn how to make paleo pigs in a blanket that’s healthier than the original but still super tasty and addicting!

paleo pigs in a blanket baked on a baking sheet

Pigs in a blanket is a type of dish that I get excited about growing up and even now. There’s something so yummy and comforting about these pillowy bites dipped in a delicious sauce that’s just so addicting. While I can’t enjoy them like I used to because of my gluten intolerance, I can definitely make a paleo version at home using much healthier and cleaner ingredients!

Paleo Pigs in a Blanket Recipe

While you do have to make the dough yourself and can’t use store-bought crescent rolls, this is a fun and easy pigs in a blanket recipe that doesn’t take too long to prep AND only needs 15 minutes in the oven. I was so pleased with the flaky and soft dough that wrapped the mini hot dogs and even my husband (who is a hot dog snob) said these were incredible!

how to make paleo pigs in blanket
homemade pigs in a blanket before baking

How to Make Pigs in a Blanket That’s Healthy and Paleo

To make these homemade pigs in a blanket, you first have to make the dough with a combination of grain free flours for best results. I’ve never tried this by substituting with other flours so I can’t guarantee the same results if you make any modifications.

Unlike regular gluten dough, this paleo pigs in a blanket dough will be a little sticky and not as easy to work with. Make sure to let it sit in the refrigerator for 10 minutes to help it firm up, and then roll it out in between 2 parchment papers so it doesn’t stick to any surface. And when you are rolling the hot dogs into the dough, just be a bit more gentle when handling the dough, and it should be fairly easy to do.

Paleo Mini Hot Dogs

Conventional mini hot dogs or lil smokies can contain a lot of weird ingredients and preservatives, so I like to buy this grass fed version. It’s also Whole30-friendly, delicious, and just filled with super clean spices!

gluten free pigs on a blanket plated
dip for pigs in a blanket

My Favorite Dips For Homemade Pigs in a Blanket

I’m pretty basic when it comes to my dips for any kind of hot dogs. I’m a ketchup girl through and through. If you want to also make ketchup at home and maybe get creative with all the different ketchup varieties you can make, make sure to check out this post for the recipes.

I also think these will be fantastic with some honey mustard sauce (Whole30 version here) or even just plain mustard! What would you dip these homemade pigs in a blanket in or what did you love dipping them in growing up?

I hope you and your entire family enjoy this yummy and easy pigs in a blanket recipe, and let me know how you like them in the comments if you try them out!

east pigs in a blanket recipe
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Homemade Paleo Pigs in a Blanket

A favorite for both adults and kids alike, learn how to make paleo pigs in a blanket that's healthier than the original but still super tasty and addicting!
Course Appetizer
Cuisine American
Keyword game day appetizer, gluten free appetizer, kid friendly recipe, paleo appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Dough resting time 10 minutes
Total Time 45 minutes
Servings 6 servings
Calories 386kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Combine all ingredients, except mini hot dogs, in a large bowl and knead into a sticky dough.
  • Place in the refrigerator for 10 minutes until the dough firms up.
  • Place the dough in between 2 sheets of parchment paper, and roll it out to a thin layer that's 1/8 inch thick.
  • Use a butter knife and score the dough into long triangles that are about 1.5 inch wide x 4 inch tall (see photo in the blog post).
  • Roll each hot dog into the triangle dough starting from the widest part. Repeat with the rest of the dough and hot dogs.
  • Place on the lined baking sheet and bake for 15 minutes.
  • Serve with your favorite dippings sauce.

Nutrition

Serving: 1serving (makes 4) | Calories: 386kcal | Carbohydrates: 15g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 694mg | Potassium: 97mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0.8% | Vitamin C: 0.2% | Calcium: 2.9% | Iron: 8.6%
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.