Gluten Free and Paleo Strawberry Rhubarb Crispy Crumble

This crumble was a winner in our house, so I felt I needed to share it with you. The best part, it’s so easy.


Prep: 20 minutes if the walnuts are unshelled. 30-40 minutes if the walnuts are shelled.

Bake: 30 minutes.


1 cup Almond Flour

3 TBS Coconut Flour

1 tsp Cinnamon

1/4 cup Pumpkin Seeds and Walnuts

1/4 cup Coconut oil

5-6 TBS Maple Syrup


2-3 Stalks of Rhubarb (1-2 cups)

5-10 Strawberries (1-2 cups)

Handful of raspberries – you could do fresh or frozen (1/2 cup – 1 cup)

1-2 TBS Maple Syrup

1-2 tsp Cinnamon


Preheat oven to 350ºF.

First, make the filling. The filling has varied measurements because it depends how much filling you will want – if you want more crumble than filling or vice versa. Also, if you would like it more sweet – add 2 TBS of maple syrup instead of 1. Personally, I did 2 cups of both rhubarb and the strawberries and a cup of raspberries, 2 tbs of maple syrup and 2 tsp of cinnamon as I wanted more filling and have it sweeter.

  1. Cut up your stalks of rhubarb and strawberries into small pieces (as shown in photo). 
  2. Add the raspberries whole.
  3. Then add the maple syrup and cinnamon and mix the filling so all the fruit is coated in maple syrup and cinnamon. Set this aside.

    Now make the crumble.
  4. In a separate bowl, add the almond flour, coconut flour and cinnamon and mix all three.
  5. Cut up your pumpkin seeds and walnuts into desired crunch size.
  6. Now melt the coconut oil if it is not already liquid, and add to the bowl along with the maple syrup. Mix this around until it clumps together and makes a crumble consistency.

Bake in the oven for 30 minutes or until the crumble is golden on top and bubbling inside. Add ice cream or whipped cream if you wish.


Healthy Gluten-Free Almond Cookies (Dairy-Free and Refined Sugar Free) | Vegan Option

I have been trying to perfect this recipe for some time, and I finally got it! They are light and fluffy, and can be made as sweet as you would like. There are different ingredients that you can add or substitute with that I mention in the ingredients and directions section.

I made a video you can follow along to learn how to make them!


1 cup almond flour

1/4 cup coconut flour

1 tsp baking powder

6 tbs coconut oil (NOT MELTED).

4-6 tbs maple syrup, depending on how sweet you want them put more or less to your liking.

1 tsp tahini or almond butter or really any nut butter of your choice.

1 egg, egg replacement or chia egg. To make a chia egg: 1 tbs chia seeds and 3 tbs water then let it sit for about 5 minutes or until it makes a gel-like texture.

Handful of raisins, nuts, seeds or chocolate chips (or all all 4!).


  1. Make your chia egg, mix together 1 tbs of chia seeds with 3 tbs of water then stir and set aside for about 5 minutes or until a gel-like texture.
  2. Mix together all the dry ingredients (almond flour, coconut flour, and baking powder) in a bowl or food processor until all lumps are gone, then set that bowl aside.
  3. Scoop out 6 tbs of coconut oil while hard, this is very important as it hold the mixture together better for a more doughy consistency. Then in a small bowl using a fork mush the coconut oil until it is a smoother texture but still solid (not melted liquid).
  4. In the same bowl as the mushed coconut oil, add the teaspoon of nut butter, and 4-6 tablespoons of maple syrup. Mix together until smooth.
  5. Combine the wet and dry ingredients until it has a doughy consistency.
  6. Now add in your chia egg to the dough, you will notice this will make it clump together into one big dough.
  7. Once it is in a smooth dough consistency, add your raisins, chocolate chips, nuts or seeds, or all 4 and knead the dough a bit, until it is in one big ball (make sure to wash your hands before the kneading).
  8. Preheat oven to 350ºF, and put the dough in your fridge to chill for 7-10 minutes.  This is another important step, as it hardens the dough and will hold together better once in the oven. Have a solo dance party while you wait for the oven to heat and the dough to chill.
  9. Once the dough has hardened, prepare a cookie sheet with parchment paper and roll the dough into 12 even balls.
  10. Then place in the oven for 10 minutes, let them cool (I know this step is hard), and enjoy!

Naan Bread: Gluten free, dairy free and made in three main ingredients

Being a Celiac and eating gluten free has it’s perks but also sometimes certain foods can be missed. Eating curry these days makes me miss having a warm naan bread to enjoy it with. You are all in luck! I have figured out how to make naan bread in just 3 main ingredients and less then 20 minutes of preparation and cooking.

Guys this is actually so easy! Give it a try, all you need is:


1 cup Red Robin gluten free flour mix, or another pre-mixed gluten free flour I have also used Bob’s Red Mill as well and it turned out the same

1 cup dairy free yogurt, or you can use regular yogurt if you are not dairy free

1tsp baking powder

To add flavour as an option you can also add:

2 chopped up garlic cloves or 1 tsp garlic powder

1 tsp onion powder

1 tsp sesame seeds

This gave it an amazing flavour and will make your kitchen smell so good!


  1. Mix all the dry ingredients, gluten free flour mix and baking powder.
  2. Then add the yogurt and mix well.
  3. If you are going to add flavour add it in now.
  4. Roll the dough into 4 individual balls – you may have to add flour or water to your hands as the dough is a bit sticky.
  5. Then flatten out the balls until they are 1/4 of an inch thick.

    In a pan on medium heat, add:
  6. 1 tbsp of olive oil or any oil of choice – I would go with a neutral oil to not over take the taste of the bread.
  7. Then add the bread to the pan and let it cook for 5 minutes, flip them over and cook for another 5 minutes on medium heat in the pan.

Plate up and enjoy with your curry, chilli or any other great recipe you have on hand.

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