Grain-Free (But Still Dope) Peach Cobbler


Comin’ atcha with grain-free, refined-sugar-free, gluten-free peach cobbler! Is it really summer in the South without it? I love this peach cobbler recipe because it isn’t so sickeningly sweet that it makes your teeth hurt, but it still feels very much like dessert. The golden bits of topping get crispy and the cinnamon brings a little warmth at the end of every bite. The only thing that could make it better is a big ol’ scoop of Nadamoo (not sponsored, but very willing!).

I use tapioca starch in this recipe because I find it to be cheaper than arrowroot—but it’s just as consistent. You can, however, sub arrowroot into the recipe if that’s what you have. You can also make this recipe vegan by subbing in 1/4 cup unflavored oil of choice for the butter. Do your thing.

I used frozen peaches that were thawed, drained, and patted dry. Fresh peaches would make it even better—and a little extra juice never hurt any peach cobbler filling.

Grain-Free Peach Cobbler


5 cups of peach slices (can be fresh or thawed from frozen)
1 Tbsp. lemon juice
1 Tbsp. tapioca starch
1/4 cup coconut sugar
1 tsp. cinnamon
1/4 tsp. ground cloves

1/4 cup butter or ghee, melted
1/4 cup unsweetened almond milk
1/2 tsp. kosher salt
1 tsp. vanilla
2 cups almond flour
1/4 cup coconut sugar
1/4 cup tapioca starch
1/2 tsp. baking soda

  1. Preheat oven to 400°F.
  2. Combine all of the filling ingredients in a large bowl, and toss gently until the peaches are completely coated. Set aside.
  3. In a separate bowl, combine melted butter, almond milk, salt, and vanilla. Whisk to combine. Add the almond flour, coconut sugar, tapioca starch, and baking soda on top of the milk mixture, and stir gently until combined.
  4. Spread peach mixture evenly on the bottom of an 8×8 pan. Imagining your cobbler as a grid of nine, plop spoonfuls of the topping three across by three down until each section has topping. With any remaining filling, drop extra bits here and there until the surface is generally covered. Use the back of your spoon to spread the topping where needed.
  5. Bake your cobbler at 400°F for 15-18 minutes, until the topping is golden brown. Serve warm with ice cream. Makes about 6 servings.

Almond Flour Mixed-Berry Scones


On day 4 or 5 of Whole 30, I start thinking about baked goods. Y’all know this. We also know that they’re not technically Whole 30 because of that whole “baked goods” rule, so just scroll right on by and don’t report me to the Whole 30 authorities if you’re following the plan by the book.

Now that we’ve gotten that out of the way… these scones. If you’re familiar with baking, you’ll probably look at this ingredients list and notice something major missing: sweetener. These Almond Flour Mixed-Berry Scones are not sweet, other than the natural sweetness you get from whatever berries you choose. If you would like for them to be sweet, omit the applesauce and add 1/4 cup of honey (or maple syrup or agave or liquid sweetener of choice). I have not tested with a dry sweetener, but I think you could get away with 1/4 cup of coconut sugar and just end up with a drier scone. If you’re adding sweetener, mix it into that melted butter and brush a little bit on top at the end.

They have a fantastic moist texture, which is perfect for those (like me) who can’t stand dry pastries. I’d liken them to biscuit or muffin moisture (albeit, with a different texture). If you’ve mixed up your scone dough and it seems too wet, add an additional tablespoon of almond flour and teaspoon of tapioca. NOTE: Your dough will be sticky. But, it should be able to hold together once you’ve patted it into a circle. If you’re really having issues with it, refrigerate for 20 minutes to make it easier to mold. It has been consistently sticky for me, but it bakes up just fine.

Fresh or frozen? Fresh berries are ideal for this recipe because they don’t have all the extra moisture of frozen berries, but, that being said, fresh berries are pricey and you can’t get that good mixed berry blend. So, I used frozen berries. I put my berries on the stove to thaw them—you could also pop in the microwave for 10 or 15 seconds—and then spooned the berries (not the extra liquid that came out of them) onto a paper towel. Once it had absorbed some of the moisture, I added to my wet ingredients.

Almond Flour Mixed-Berry Scones

2 3/4 cups almond flour
3/4 cup tapioca flour
2 tsp. baking powder
1/2 tsp. kosher salt

2 eggs
2 Tbsp. unsweetened applesauce
3 Tbsp. ghee or butter, melted (and an extra tablespoon for brushing on top, if desired)
1 cup mixed berries of choice (I used blackberries, raspberries, blueberries & cherries)


  1. Preheat your oven to 375°F. Start by whisking together your dry ingredients until combined. Make a well in the middle of the bowl.
  2. In a separate bowl, beat eggs with applesauce. Pour in 4 Tbsp. melted ghee/butter (shouldn’t be too hot—just enough so that it’s melted) and whisk until wet ingredients are combined. Add in berries (see my note above about moisture).
  3. Add wet ingredients to the center of the dry ingredient bowl, using a wooden spoon or fork to gently combine until just incorporated. If your dough needs a little more structure, add in those extra flour amounts I listed above. Turn dough onto a parchment paper-lined pan dusted with a little tapioca. Pat dough into a circle.
  4. Cut dough into halves, then fourths, then eighths, like a pizza. Gently separate the scones about 1 inch from each other so they have room to bake on all sides.
  5. Bake for 10 minutes, and then rotate your pan in the oven. Bake for another 12-15 minutes, until scones have started to brown. Move scones to a wire rack to cool, and then brush with melted ghee/butter.

Almond Flour Mixed-Berry Scones taste best right out of the oven—but if you want to heat up on the next day, pop them into a toaster oven (or conventional oven) to maintain that crisp exterior. If you heat them in the microwave, you’ll steam them and they’ll become mushier.

I will also be using these scones as a vessel for berry shortcake. Crumble it up in the bottom of a dish, add fresh berries, and top with a scoop of vanilla ice cream (this is my favorite kind). Everything is just a few steps away from being dessert, friends. Remember that.



Gluten-Free Crispy Shrimp Scampi


Who knew it would take a global pandemic to get me back on my blog?

This past Mother’s Day, my mom requested a dish I’d never made before: Shrimp Scampi. She said, “It’s been over 10 years since I’ve had it!” That, in itself, is some pressure. How can you live up to a memory that’s been preserved for 10 years? Answer: You can’t. You just have to do your best.

I found a shrimp scampi recipe online (here’s the original), but my family always requires some modifications—we’re gluten-free and generally dairy-free. Also, I almost always forget to pick up an ingredient at the store before I start cooking. But, much to our delight, this modified gluten-free shrimp scampi checked boxes all around. It was crispy—not soggy—with crunchy bits, savory herbs, and the mere breeze of wine, like you live next to a family whose cousin owns a vineyard in Napa. It was, shrimply, a hit!

Here’s how to make it:

Gluten-Free Crispy Shrimp Scampi

PREP: 20 minutes
COOK: 15 minutes

1/3 cup GF all-purpose flour mix
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. white pepper
1/2 tsp. smoked paprika
1 lb. shrimp, shelled and deveined without tails (easy shrimpin’ explanation here)
1/2 cup extra virgin olive oil
4-5 cloves garlic, minced (I used 5)
3 green onions, finely sliced
2/3 cup fresh parsley
1/2 tsp. dried oregano
1/4 cup white wine (I used Pinot Grigio)

  1. Combine the flour mixture and spices (through paprika) in a bowl. Once you’ve cleaned the shrimps, dredge them in the flour-spice mixture.
  2. In a large skillet or Dutch oven, heat up olive oil. Add shrimp in a single layer to the hot oil. Turn the shrimp several times to keep it from burning. Once the shrimp is cooked (think crispy little C shapes), remove from oil and place on a paper towel to absorb excess oil. My shrimp only took 3 or 4 minutes to cook. Transfer shrimp from paper towel to serving dish.
  3. In the same pan as your remaining oil and little crisp bits that fell off of your shrimp, add the garlic, green onions, parsley, and oregano. Sauté for a couple minutes—look for onions to become semi-translucent—and then spoon the herbs over the cooked shrimp and toss together.
  4. Add white wine to the skillet to deglaze, getting all those yummy bits off the bottom. The wine will bubble up. Give it 30 seconds or so, swirling around and letting some of the alcohol burn off, and then pour skillet contents over the shrimp. Serve immediately.

I’d recommend serving with lemon slices and additional fresh parsley to garnish. We served our crispy scampi over rice alongside roasted veggies. It was delicious!

NOTE: If you want a distinctly buttery taste to your shrimp, sub 1/2 cup butter in for the olive oil. Only thing to note here is that your butter will brown in the high heat—but Brown-Butter Scampi sounds good, if you ask me.

Enjoy, enjoy!

GF/SF Mixed Nut Florentines

My dad is a fiend for salted mixed nuts, so when I came across a recipe online that looked like it could be a fit, I decided to test it out for our Christmas cookie plate. However, if you’ve ever baked with me, you’ll know that I usually end up making so many substitutions to a recipe that the end result doesn’t look like the original recipe at all. Here’s what I started with: Mixed Nut Florentines from The Sugar Free Mom. But, here is my adaptation of the recipe (and, some things I’ll change for next time):

2 cups salted mixed nuts
2 Tbsp. GF all-purpose flour
1/3 c. butter
3/4 c. coconut sugar
1/4 c. honey
2 heaping tablespoons coconut cream

Pulse the mixed nuts in a food processor until they’re finely chopped. Stir in the flour and set aside. In a saucepan, melt the butter, coconut sugar, honey, and coconut cream together, bringing it to a boil. Let it boil for 30 seconds to 1 minute, and then turn off the heat.

Pour the “sugar” mixture over the nut mixture, and stir to coat thoroughly (it will be syrupy). Let the nuts sit for 15-20 minutes to cool, and then use a spoon to scoop out mixture onto a parchment-paper-lined baking sheet. These *hella* spread, so give yourself plenty of room between them on the parchment paper. Bake at 350˚ for about 10 minutes, switching the racks halfway through. At this point, check the color of the sugar lace on the cookies. If it looks like it could be a little more brown, leave them in a little longer. I ended up baking mine for a total of maybe 14 minutes, but one batch ended up too dark.

Move the parchment paper on your baking sheets onto racks, and let the cookies cool for at least an hour. If they start to harden on the edges, you’ve done your job. I had some that were still soft after that time, so I put them back in the oven for a few minutes to get some more moisture out.

NOTE: The adjustment I need to make to the recipe is with the butter that it calls for. I’ve adjusted the quantity, but these still end up feeling a little greasy. You can pat with a paper towel when dry, but do not pat when fresh out of the oven – they are too soft at this point and will deteriorate. If you’ve tried this recipe and have any comments or adjustments, let me know! We will master the mixed nut florentine together.

Grain-Free Peanut Butter Cookies


Have you ever tried the peanut butter cookie recipe that only calls for peanut butter, sugar, and an egg? It’s a gluten-free recipe that actually turns out a decent peanut butter cookie – but it calls for a full cup of sugar. In my baking ventures this holiday season, I wanted to recreate this cookie recipe to fit everyone’s dietary restrictions. Although they aren’t the most glamorous-looking cookies, they are actually pretty tasty and give you a good little protein punch. Plus, we like to dip them in dark chocolate and top with sea salt, which takes them to the next level.

Here’s how I make them:

1 cup peanut butter
7-8 pitted dates
1 egg
1 tsp. vanilla
1 tsp. baking soda
1-2 Tbsp. almond flour

Blend together all ingredients in a food processor until dough starts to form and mixture can be rolled into balls. Place on an ungreased cookie sheet (they won’t spread much) and use a glass or a fork to press the tops down. Bake at 350˚ for about 10 minutes. The bottoms of these brown quickly, so just keep an eye out!

If desired, dip cooled peanut butter cookies into a mixture of melted dark or semi-sweet chocolate + 1 heaping teaspoon of coconut oil. Sprinkle on some flaked sea salt.

I haven’t tested this recipe with almond butter, but I am hoping that this swap will lend to a Whole30-friendly cookie. Test to come! And, if you’ve tried these out, leave me a note below.