Grain-Free Bagels (Dairy Free & Paleo)

Grain-Free Bagels (Dairy Free & Paleo) gluten free

I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.

But over the years, I learned a gluten-bagel and cream cheese just don’t love me back. And these days a traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!

The beginning of school is not months or weeks away, but days away now.  As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.

These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.


Grain-Free Bagels (Dairy Free & Paleo) gluten free


Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”

What is your favorite comfort food?

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Grain-Free Bagels (Dairy Free & Paleo)
Recipe type: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut flour
  • 4 eggs
  • ⅓ cup apple cider vinegar
  • ¼ cup raw honey
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. arrowroot
  • 1 tsp. baking soda
  • ¼ tsp sea salt
  1. Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
  2. Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
  3. Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
  4. Enjoy fresh or toasted. Store in the refrigerator.
  5. Makes 7-8 bagels.

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Banana Hazelnut Pancakes (Grain & Dairy Free)

banana, hazelnut, pancakes, grain free, gluten free, paleo, dairy free, breakfast

It’s finally Spring here in the mountains! It was a glorious, sunny 70 degree day today. All of us soaked in the much welcomed sunshine after a long winter. This weekend was just what the four of us needed. We went to a BBQ, planted seeds and flowers in the garden, hiked in the mountains, flew my daughters new kite…does tomorrow really have to be Monday?!

This is a new pancake recipe our family enjoyed this weekend. Hazelnut meal is a fun flour to play around with and has a unique and delicious flavor. I highly recommend some fresh jam or organic maple syrup on top of these pancakes…hits the spot!

Here’s to a fabulous coming week and a not so crazy Monday!

This was shared on Traditional TuesdaysFull  Plate ThursdaySunday SchoolWhole Food Fridays, Fresh Bites FridayLunchbox LoveSimple Meals FridayPennywise PlatterTasty TraditionsFrugal Days, Sustainable WaysReal Food WednesdayHealthy 2 Day WednesdayWaste Not Want WednesdayGluten-Free Wednesdays, Allergy Free WednesdaysEco Kids TuesdayTasteful TuesdayHearth and Soul HopSlightly Indulgent TuesdayFat TuesdayMelt in Your Mouth MondayBetter Mom MondaysNatural Living MondayMy Meatless Mondays and Creative Corner.

Banana Hazelnut Pancakes (Grain & Dairy Free)
Recipe type: Breakfast
Cuisine: Grain Free, Dairy Free & Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 cup hazelnut meal
  • ¼ cup coconut flour
  • 3 eggs
  • 2 medium size bananas, mashed
  • ⅓ cup almond milk (or milk of choice)
  • 1 Tbsp. coconut sugar
  • 1 tsp. flaxseed meal
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  1. Add all ingredients to a medium size bowl and mix with a hand or electric mixer for 3 minutes until blended well. Lightly grease a skillet or pan with coconut oil and set to medium heat. Drop ¼ cup scoops onto greased pan or skillet. Use a spoon to spread out the batter to be more thin and wide. Cook for 3 minutes or until edges are brown and flip and cook on other side for 3 more minutes.
  2. Makes approximately 9-10 pancakes.


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Cinnamon Roll Shake! (Dairy Free, Cane Sugar Free & Vegan)

cinnamon, roll, shake, smoothie, sugar free, dairy free, vegan, gluten free, paleo

Earlier this week as my husband and I were getting my daughter ready for school, my daughter asked me if I could make a recipe for homemade Cinnamon Rolls. With twenty minutes until we had to leave for school, I said sorry not right now.

“Pleaaaase!”, Emma begged. So I offered to make her a shake with cinnamon and flavors similar to a cinnamon roll. That did the trick. My kids are crazy for cinnamon. They call it red sugar.

The smoothie came out thick and creamy and filled everyone up until lunch time. I’ve even been asked to make it a few times already again this week. Please note this is one satisfying, nourishing and hearty smoothie filled with healthy fats and protein. If you want a lighter version of this smoothie, omit the canned coconut milk and opt for either 2 cups more almond milk or filtered water. Enjoy!

Cinnamon Roll Shake! (Dairy Free, Cane Sugar Free & Vegan)
Recipe type: Beverage, Smoothie, Shake
Cuisine: Dairy Free, Sugar Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups almond milk, unsweetened or homemade
  • ½ can of chilled coconut milk (the cream on top of can)
  • 2 cups crushed ice
  • ⅓ cup pecans
  • ⅓ cup coconut sugar
  • 2 tsp. cinnamon or 4 drops cinnamon or cassia essential oil
  • 1 tsp. pure vanilla extract
  1. Add all ingredients to Vitamix or blender. Blend on high for 2 minutes. Pour into glasses. Sprinkle additional cinnamon on top if desired. Serve!

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Coconut Cherry Muffins (Grain, Dairy and Refined Sugar Free)


I never would have guessed it, but the combination of cherries and coconut taste wonderful together. These muffins are incredibly moist and have a superb taste. You can enjoy these as a snack or a nutritious breakfast as they are a good source of antioxidants, healthy fats, fiber and protein. [Read more…]

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Chocolate Chia Oatmeal (Vegan)


I love oatmeal. I really do. But sometimes it just needs a little pizzaz. And that is where chocolate comes into play! Once in awhile, I like to treat myself (and the whole family) by starting the day off with a little chocolate. Raw, chocolate powder that is. Chocolate Oatmeal is my alternative to the processed, chocolate cereal marketed to kids.

Move over fake food (ahem Coco Puffs) and hello REAL food! This breakfast is made up of wholesome oats, pure 100% chocolate and chia seeds. And guess what? It is toddler (and adult) approved!

Oats are a fabulous source of dietary fiber. They are also rich in iron and protein. Cacao powder is loaded with antioxidants, calcium and magnesium. Chia seeds (one of my favorite superfoods by the way) are a great source of Omega 3 fatty acids and dietary fiber.
2 cups whole grain rolled oats (certified, gluten-free)
4 cups water
1/3 cup cacao powder
1/2 cup coconut sugar (or sweetener of choice)
1/3 cup chia seeds
1 tsp. vanilla extract
1/4 tsp. sea salt
Bring 4 cups water and salt to a boil. Add in 2 cups of oats, reduce heat and cook 10 minutes. Next add in cacao powder, sugar and vanilla extract. Stir and cook for 5 minutes. Finally, add in the chia seeds and cook for another 5 minutes. The chia seeds are added in last to preserve their high omega 3 content which can be destroyed when cooked at high temperatures.

Makes 4 servings.

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