I call these “I Love You Cinnamon Apple Muffins” because I make them especially for my children (Daddy gets a few too of course). My kids LOVE these muffins—and they love to make them with me (it’s just a big ole’ love-fest). I’ve included a few pictures of my son, Ethan, helping me one morning before preschool. These muffins are moist, yet fluffy and have such a nice cinnamon apple flavor. They make excellent snacks or can be part of a healthy breakfast. I hope your family enjoys these muffins as much as we do. Join me over at Gluten Free Easily for my gluten free Cinnamon Apple Muffin Recipe (gluten free, dairy free, cane-sugar free, nut free). I shared these muffins last month on March Muffin Madness over at my friend Shirley’s Blog, Gluten Free Easily. You can check out the guest post here.
Category Archives: nut free
I love You Cinnamon Apple Muffins





Gluten Free Chocolate Chip Cookies (dairy free, cane-sugar free, nut free)





Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
- 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
- cream from 1 can of full fat coconut milk
- ¼ cup honey
- 2 eggs
- 7 large soft Medjool dates (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 extra egg for crust (this is an optional step)
- Soak dates in warm water for at least 2 hours before making this recipe.
- Preheat oven to 400 degrees
- To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
- Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
- Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
- Remove pie from baking sheet and allow to cool on a cooling rack.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
- Cream from 1 can of full fat coconut milk
- ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
- 3 tablespoons honey
- 1 teaspoon vanilla, maple syrup,or coconut nectar.
- 1 vanilla bean cut in half and scraped out
- In a blender (high speed preferably) add all the above ingredients and blend until smooth.
- Transfer to a bowl and refrigerate for 2 to 4 hours.
- Mix well before serving.
Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.
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Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)
Ingredients:
wet
-2 eggs room temperature
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil
-1/4 cup applesauce
-3 tablespoons full fat coconut milk
-1 teaspoon vanilla
-10 drops stevia
dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries
How To:
Notes:
*For wet ingredients use a 1 cup glass Pyrex for measuring.
*For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*I use these large baking muffin cups.





Melt In Your Mouth Carob Sunbutter Fudge – and pictures of gorgeous sunflower fields
Melt In Your Mouth Carob Sunbutter Fudge
Ingredients:
-1/2 cup room temp homemade sunflower seed butter
-1/4 melted cup coconut oil
-1 teaspoon vanilla extract
-2 tablespoons honey (vegans use grade B maple syrup)
-5 drops stevia
-3 tablespoons raw carob poweder
-Pinch of salt
How To:
1. To a food processor add the sunflower seed butter, coconut oil, vanilla extract, honey, stevia and blend until smooth. Add in the carob and blend until well incorporated.
2. Set some wax paper into an 8×8 Pytex dish and spoon the mixture in. Don’t spread it around to all sides too thin, just give it little smooth over. Refrigerate for at least 2 hours.
3. Cut into pieces and enjoy. Store in fridge.





Homemade NUT-Free Nutella
Labels: allergy-friendly, dessert, dips and spreads, nut free, Paleo, snacks.
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Raw Strawberry Chocolate Cereal (nut free, grain free, vegan)





Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)
Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff. It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.
Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.
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3-Ingredient Grain Free Banana Pancakes
I learn more and more about my body each year. For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated). As you know, nut flour is a staple in the grain free diet. However, I eat nut flours very sparingly. Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe. These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.
I just HAD to give it a try.
- 8 ounces ripe peeled banana (a little more than 2 medium - please weigh the banana for accuracy)
- 2 large whole eggs + 1 egg white (my eggs weigh around 2.0 - 2.2 ounces each)
- 3 tablespoons + 1 teaspoon coconut flour*
- 2 to 3 teaspoons coconut oil (for cooking/frying)
- Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
- Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
- Add in the coconut flour and mix thoroughly. Allow to rest for 3 to 5 minutes.
- While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
- Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside. Cook on each side for about 3 minutes. Cooking in oil like this takes a little skill. It's new to me, so it took me a few tries to get the heat right and to know when to flip. The less batter you use obviously, the easier they are to manage.
- Transfer to a plate and drizzle with honey!
Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)






Raw-licious Lemon Cookies (SCD Friendly)
-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with. I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest
How To
1. In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.
2. In another bowl, add coconut, well drained sesame seeds, and lemon zest. Mix well.
3. Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well.
4. Form into little cookies or balls.
5. Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more). Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients. I have no idea how these would work in the oven, but please let me know if you try.
Notes:
*I put my dehydrator in the laundry room and just forget about it.
*If making the balls, dehydrate 105 degrees for 12-15 hours. They will be soft and chewy.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday
Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.
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Hi Amber
Your site looks wonderful!!!! SO fresh. I had to visit to see if it was up and running. These muffins are so adorable!
Vicky xoxo
Hi Vicky,
Tanks for your nice comment! Great to hear from you. The site hasn’t officially launched, but I wanted to follow through on my commitment with Shirley for March Muffin Madness. I hope to have the site all up and running this week – still a few kinks to work out.
Hugs,
–Amber
Love your new site, Amber! It looks so clean, spacious, and bright! 🙂 Thanks so much for the pointer post and for sharing these absolutely adorable muffins!
xo,
Shirley
it’s up and running!! yay! I love the look, and agree it looks very clean and fresh! hope you are well my friend, looking fwd to having you back!