2013 Holiday Wrap Up: The Food (Dairy, Gluten, and Grain-Free)

Let’s face it, the holidays seem to be all about the food, healthy or not, so I figured it was only fair to share what I whipped up over the past few months.

If you caught my last post, you saw that we did a lot of traveling for the holidays, and in true crunchy hot mama fashion, I was a cooking fool.  I hope you will try these (not just for the holidays) and let me know what you think. You know I keep it Paleo (gluten, dairy, grain, & soy-free), so there’s bound to be something for everyone…even those who aren’t Paleo fans.

I’m not even going to waste any more time–on to the food!

No-Bake Pumpkin Tarts (Paleo, Vegan)

From The Detoxinista

no bake paleo pumpkin tarts


  • 1 cup walnuts
  • ¼ cup shredded coconut
  • 2 Tbsp maple syrup
  • 1 Tbsp coconut oil, melted
  • ¼ tsp salt


  • 1 cup pumpkin puree
  • ¼ cup almond milk
  • ¼ cup coconut oil, melted
  • ¾ cup Medjool dates, pitted
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves

1. Line a standard muffin tin with 8 silicone cups, and set aside.

2. To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.

3. To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren’t soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.

4. When the center of the filling is firm to the touch, the tarts are ready to serve!

Coconut Flour Chocolate Chip Cookies (Dairy, Gluten, & Grain-free)

From The Detoxinista

coconut flour chocolate chip cookies grain free

  • ⅓ cup coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 whole eggs
  • ⅓ cup dark chocolate chips

1. Preheat your oven to 350°F and line a baking sheet with a Silpat or parchment paper.

2. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly.

3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.

4. Bake at 350°F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Pie with Raw Graham Cracker Crust

From The Paleo Chocolate Lovers’ Cookbook

paleo chocolate pie


  • 1 cup walnut halves and pieces
  • ¼ cup (about 4) soft, pitted Medjool dates
  • 1 tsp ground cinnamon
  • Pinch of sea salt


  • 1 cup coconut cream*
  • ½ cup (about 8) soft, pitted Medjool dates
  • 3 ounces dark chocolate, melted
  • ¼ cup melted coconut oil
  • 2 tsp vanilla extract

*For the filling, use the cream at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.

1. To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.

2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.

3. Rinse the food processor.

4. In a small saucepan, heat the coconut cream just slightly.

5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.

6. Pour the filling over the crust and chill to set.

7. When you’re ready to serve the pie, top it with whipped coconut cream.

8. Store any uneaten pie in the refrigerator.

Raw No Bake Triple-Chocolate Pumpkin Pie (Paleo, Dairy, Egg, Gluten, & Grain-free)

From Living Healthy With Chocolate

no bake paleo triple chocolate pumpkin pie


  • 1½ cups raw pecans
  • 1 cup large Medjool dates
  • 4 Tbsp raw cacao powder


  • 2-ounces unsweetened dark chocolate
  • 1 can (15-ounces) pumpkin puree
  • 4 Tbsp raw honey
  • 3 Tbsp coconut oil, melted
  • ¼ tsp ground cinnamon
  • generous pinch of salt
  • ¼ cup chocolate chips, melted

1. Grease a 9-inch removable bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan.

2. Chop the pecans in a food processor to coarse meal and set it in a large bowl.

3. Remove pit from dates and process in the food processor until a creamy paste forms.

4. Using your hands, mix together the chopped pecans, date paste and cacao powder.

5. Press the crust mixture onto the bottom and sides of the tart pan.


1. Melt the chocolate slowly in a large bowl over simmering water (double boiler).

2. Once chocolate is melted remove bowl from heat and add the pumpkin puree, honey, coconut oil, ground cinnamon and salt.

3. Using a rubber spatula, mix until all ingredients are combined, then pour over the crust.

4. Drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours.

Recipe serves 10+ people. Keep refrigerated.

Cherry Chocolate Avocado Pudding (Dairy-free)

From The Detoxinista

paleo cherry chocolate avocado pudding

  • 1 ripe avocado, pitted
  • ¾ cup frozen cherries
  • 2 Tbsp cacao powder
  • 2-3 Tbsp almond milk, or water
  • ½ tsp vanilla extract
  • pinch of sea salt
  • 12-15 drops liquid stevia (NuNaturals or KAL brand), or 1 Tbsp maple syrup
  • (optional: ¼ tsp almond extract)

1. Throw all ingredients into a mini food processor and blend, occasionally scraping down the sides, until smooth and creamy!

2. Serve immediately, or store in the fridge for later.

Mock Cornbread (Dairy, Gluten, & Grain-free)

From The Paleo Chocolate Lovers’ Cookbook

mock cornbread

Dry Ingredients

Wet Ingredients

1. Preheat your oven to 350°F.

2. Grease an 8″ x 8″ baking dish, and set it aside.

3. In a mixing bowl, whisk together the dry ingredients–almond flour, coconut flour, arrowroot flour, salt, and baking soda.

4. In a separate mixing bowl, use an electric mixer to combine the wet ingredients–coconut milk, eggs, coconut oil, apple cider vinegar, and honey.

5. Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.

6. Use a flexible silicone spatula to transfer the batter to the greased baking dish.

7. Even out the batter, and smooth the top with wet hands or the spatula.

8. Bake for about 38 minutes. Makes 9 servings.

No-Grain “Cornbread” and Sausage Stuffing

From Deliciously Organic

Paleo cornbread and sausage stuffing

  • 1 pound pork sausage (pastured and organic preferred)
  • 2 Tbsp unsalted butter or ghee
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 10 fresh sage leaves, chopped
  • ¼ cup flat-leaf parsley, chopped
  •  tsp Celtic sea salt
  • ¼ tsp freshly ground black pepper
  • 1 recipe grain-free cornbread (see above), cut into cubes and left uncovered overnight to dry
  • 1 cup chicken stock (homemade preferred)
  • 3 large eggs

1. Preheat oven to 350ºF and adjust rack to middle position.

2. Cook pork over medium heat in a large skillet, using back of a wooden spoon to break the pork into small pieces.

3. Using a slotted spoon, transfer the pork to a large bowl.

4. Melt butter along with any leftover fat from the ground pork in the skillet. Add onion and celery and cook, stirring frequently until onions are just turning translucent, about 5 minutes. Stir in sage, parsley, salt and pepper.

5. Pour mixture into the bowl with the pork.

6. Add dried and cubed cornbread (recipe above) to onion and pork mixture.

7. Whisk chicken stock and eggs in a medium bowl. Pour over cornbread mixture and gently toss until all ingredients are wet.

8. Pour into an 11 x 7 – inch baking dish.

9. Bake for 30-35 minutes until the top is golden brown. Serve.

Healthier Hot Chocolate (Dairy-free)

From The Detoxinista

paleo almond milk hot chocolate

  • 1 cup almond milk (store-bought or homemade)
  • 2 tsp cocoa powder
  • 1 Tbsp Grade B maple syrup (or use liquid stevia)
  • ¼ teaspoon vanilla extract
  • pinch of sea salt

1. Combine all the ingredients into a saucepan over high heat.

2. Keep stirring until smooth (avoid boiling).

3. Then pour into a mug and serve piping hot!

Coconut Milk Eggnog (Dairy-free)

From The Coconut Mama

coconut milk eggnog

1. Heat coconut milk over low-medium heat.

2. Stir in egg yolks. Continue to stir until the coconut milk is thick.

3. Add maple syrup and vanilla extract.

4. Refrigerate until cool, 2-3 hours. Pour into individual cups.

5. Top with coconut whipped cream and sprinkle with cinnamon before serving.  Makes 2 servings.

Peppermint Hot Chocolate (Dairy-free)

From Elana’s Pantry

dairy free peppermint hot chocolate

1. In a saucepan bring coconut milk, water, and peppermint tea to a boil.

2. Reduce heat and simmer for 15 minutes.

3. Remove from heat and remove tea bags.

4. Stir in chocolate chips and honey, mixing until melted.

5. Pour into mugs.

6. Serve.

Rudolph Pancake

From Pinterest

pinterest rudolph pancake

I couldn’t pass up this little cutie.  I had no idea this was from Pinterest, I just saw it pop up on my Chiropractor‘s page and wanted to surprise Emma with something fun.  She loved that her daddy cooked the parts and I assembled it for her…I’m thinking this will be an annual tradition with our family.

Overall, the holidays were a success and quite fun celebrating as a family of four!  I can’t wait to see what this year has in store for us and I promise to chronicle our adventures along the way.

Happy Eating!

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