Need some easy healthy low carb recipes? I’m giving you 45 recipes from breakfast to dessert, with everything in between! Something for EVERYONE!
PIN Easy Healthy Low Carb Recipes
Ya’ll have been asking for more low carb recipes lately, so you know what time it is?
I’ve complied 45 SUPER simple and healthy, gluten free low carb recipes, from breakfast to dessert and EVERYTHING in between. We’re talking snacks, dinner and side dishes TOO!
What is the low carb diet?
But first, let’s explain what a low carb diet is. It is exactly like what it sounds like: a diet where you eat a higher lever of proteins and fats than carbs. Typically carbs in the form of sugary foods, pastas and breads are reduced, with the focus on real food with protein and natural fats and vegetables. Some studies have shown a low carb diet to aid in weight loss and improve general health markers.
Personally, I do not follow a low carb diet. I prefer to approach diet in a balanced way – eating proteins, carbs and fats at every meal and allowing myself sugar treats every so often! However, as I said, this is something YOU guys ask for and I like to try to help where I can, even if it’s not the exact way I eat
Low Carb Baking Ingredient Staples
Savory recipes (like dinner recipes) are pretty easy to make low carb without having to buy any kind of special ingredients. However, once you get to baking, things get more tricky! To get your going into the world of low carb baking, I’ve complied a list of the ingredients I think you should have in your pantry as staples:
This is sort of weird/embarrassing but WHATEVER. I am going to share with you one of the easiest low carb snack recipes that I love. I don’t love it because it’s low carb (since I don’t follow the diet) but I love it because, although it sounds weird, it tastes YUMMY.
This is what my roommate and I affectionately call “Taylor’s Ham Snack.”
You literally wrap a dill pick and cheddar cheese in a slice of deli ham. I know you’re probably questioning my “food blogger skillz” now that you know what one of my favorite, stupid-easy snacks are. BUT, do not knock it until you try it. IT’S SO GOOD.
Taylor's Ham Snack
The simplest, yummiest keto friendly snack EVER.
1 Slice Cheddar Cheese
1 Dill pickle
1 Slice Deli Ham ((nitrate free))
Lay the cheese and pickle on top of the deli ham and roll up.
These quick and easy, 6 ingredient spicy tuna bites are a healthier spin on the classic spicy tuna roll that has all the taste without the fat or carbs. Perfect for a light lunch and has zero Freestyle Smartpoints!
These 6-ingredient, kid-friendly taco breakfast egg muffins have all the Mexican taste without the carbs! They’re an easy, healthy, gluten free and protein packed portable breakfast for busy mornings with only 105 calories!
*Ducks as everyone else in the world loves their IP throws rocks at me*
I just didn’t stick with that contraption. But my air fryer? ALWAYS on my counter. Use it literally EVERY SINGLE DAY.
However, I know not all of you have jumped on the air fryer bandwagon (get on that) so I also converted this to oven baked broccoli too.
How to roast broccoli
Roasting broccoli is super simple. You just have to toss it with JUST enough oil to get the florets a little bit shiny. You don’t want them wet, because then the broccoli will be soggy. If they’re dry they won’t go crispy.
Spread the florets out on a large pan, trying to leave space between each floret. This allows them to go crispy as opposed to steaming them and making them soggy and BAD.
Roast at 425 degrees until golden brown, about 20 minutes, stirring halfway.
Perfectly oven roasted broccoli can be yours if you do not own an air fryer!
The “secret sauce” that makes the air fryer roasted Asian broccoli situation that we are in VRY VRY delicious is, well, the SAUCE.
A perfect ratio of spicy sriracha with a little bit of honey to balance it out, and salty soy sauce to add that VRY VRY needed “Asian” flavah.
The combo of crunchy notes of toasty peanuts with the tender-crisp broccoli and all that sweet and spicy goodness is really just where it’s at.
In THOSE things I like it. If it’s got some kind of smoky or spicy or really savory element to it, I’M INTO IT.
But eating just fresh mango on its own is VRY VRY “meh” to me. However, dried mango? HUBBA HUBBA ALL DAY LONG.
Go figure, right? My taste buds are confused sometimes.
This mango and avocado salad though? NO CONFUSION. Just hardcore, unadulterated, straight up LOVE for the sweet juicy bursts of mango with the smooth and creamy avocado, fresh cucumber and mint, tender & SMOKY sweet potato and that salty-tangy lime juice/fish sauce combo that seals ALL the flavors profiles in a pretty-much-perfect bow on the tip of your tongue.
Let’s just ignore how creepy/awkward/insane that sentence sounds and move on.
What can I serve with this Thai mango salad?
This mango salad is one of those Summer side dishes that you could honestly eat for every meal. Although it’s got some very Thai flavors going on, it pretty much works as the supporting role to any chicken, beef, fish ETC that you could throw onto a plate and gobble up.
Here are a few things that I like to serve it with:
See? ENDLESS OPTIONS when a mango salad recipe is on the menu. Don’t even be surprised if it moves from “supporting role” to “star of the show” because the smoky-sweet-salty-FRESH flavor combos happening in your mouth?
UGH SO GOOD YOU GUYS.
Let’s talk cutting mangos for a second.
I used to be SO AFRAID to do this until I met Mr. FFF. He grew up partially in Nepal for missions (did I tell you this?) so he is a mango-cutting PRO. He taught me the (VERY) easy way to do so.
How to cut a mango
Find the “eye” of the mango, which is the small indent at the face of the mango. The seed is RIGHT behind this, so cut your slices (called the mango cheeks!) about ¼ inch to the side of each eye!
Take those 2 slices in the palm of your hand and use a small sharp knife to slice parallel slices (make sure you don’t slice through the skin into your hand!)
Turn the mango and slice across those slices, to make cubes!
Use a large, sharp-sided spoon and run it along the edges of the mango. The cubes should come right out ready to make this Thai mango avocado salad!
I can only image all the mango goodness that is on your food-eating horizons this summer.
Just make sure this salad is right there with them too, kay?
I am being picky and correcting you for a second: MR. FFF made you those smoothies, remember?
But IIIIIII made this one. Like all the ratios, blended it together, ALL THAT JAZZ.
You probably still think it’s not a big deal since you have awesome-smoothie-making-prowess and are probably drinking an ultra-fabulous, OH SO CREAMY green smoothie recipe that you concocted in your sleep RIGHT NOW.
This is not me. You know this. I told you I make them watery. ALWAYS.
Buuuut then Mr.FFF moved away during the weeks andddd left me to do my OWN SMOOTHIE MAKING. Not even lying when I say IT STRESSED ME RIGHT OUT.
This bright, zippy and SO FRESH watermelon smoothie recipe though? I am SO proud of it. Prouder than a paleo crepe cake. Prouder than when I made you paleo lemon bars. Prouder than ALL OTHER THINGS that I have done in my life.
Which might be a slight exaggeration. But really? It isn’t.
One would think that making smoothies with watermelon would be, well, REALLY WATERY. Considering I’ve told you about my watery-smoothie-making antics you’re probably wondering why I dipped my toes into the smoothie waters with something that had a HIGH potential to end SO badly.
I actually don’t have an answer for you. It just seemed like a good idea at the time.
Can you freeze watermelon?
YES. You can actually freeze watermelon SO easily, and it’s the secret to getting the perfect consistency when using it in this healthy strawberry watermelon smoothie!
Don’t go putting on your crazy pants and trying to freeze it whole though. Make sure you slice your watermelon, cut off the rind and then cut the pretty, pink, JUICY goodness into one-inch cubes! Then freeze and use to your hearts content!
How to make a smoothie with watermelon
Making a smoothie with watermelon is basically the same as any other smoothie, you just don’t need to use ice! Use the frozen watermelon cubes in place of ice. Since watermelon is almost all, UHHH, water (duh) you can easily swap it in for ice and it tastes a WHOLE lot sweeter and yummier!
Let’s talk about ALL the goodies going on this SRSLY flavor-punching easy breakfast of your dreams:
Watermelon. We discussed this for 300 words already. You get it.
Strawberries. Such a delicious and SOSO summer fruit combo with watermelon goodness to keep you slurp-slurp-slurpinnnnn.
Turmeric. You’re probably like WHA? But, WOULD I LEAD YOU ASTRAY? The warm, spicy turmeric is SUPER subtle, but really rounds out the sweetness of the fruit and honey.
Avocado! I PINKY PROMISE it does not make your smoothie taste funky. It adds some MEGA creamy-dreaminess to the general icy situation that we find the rest of the smoothie in. PLUS, you should eat turmeric with healthy fat for better absorption. So bring ON the creamy green stuff.
Black pepper. Just a PINCH! Again, for better anti-inflammatory turmeric absorption goodness!
MINT! Mint and watermelon is probably one of the most cooling, refreshing food combinations that you could ever put in your face. It’s not a STRONG mint flavor, we’ve got JUST enough to give a fresh tingliness on the tip of your tongue
Vanilla almond milk. The underlying profile of vanilla with all the cool/spicy/sweet flavors is straight up heaven in a glass.
I know you think it’s a lot of ingredients for a smoothie and you’re kind mad at me about it. Just trust me, you’re going to like it.
And if you don’t?
Throw some vodka in it, lay outside on your kiddie pool and call it a cocktail.
These Low Carb Fish Taco Bowls are a healthier, gluten free spin on the classic Mexican dish that is SUPER easy to make and will please even picky eaters!
PIN Low Carb Fish Taco Bowls
(Photos updates July 2018 – narration not changed.)
Do you want to build a snowmannnnnnn?
Come on, let’s go and playyy!
Ok, Sorry I’ll stop.
But, for real, you have seen the movie Frozen right?
The huberoni is seriously OBSESSED with this movie you guys. When it first came out he literally watched it like 10 times. It was a good way to occupy him back in the day when I needed to get work done. Just put it on TV and he’s TUNED for that 1.5 hours.
Just like my Mom did to me when I was a baby. TV DOES THE TRICK.
Fast forward 4 years later and he has been bugging me to watch it AGAIN but I am one of those people that only watches movies once, no matter how good it is.
It’s adorable. In a really weird-who-is-my-husband-and-why-does-he-like-childrens-movies-so-much kind of way.
And, now, that song is going to be stuck in both of our heads forever.
Sidenote: Don’t think I am a terrible person who did not enjoy “Frozen” or kids movies. I love them. Only once though.
Now that we’ve talked about winter things and snowmen, let’s talk about all things summer.
I mean, Olaf (the snowman) did have a weird obsession with summer, so it all just makes sense.
In fact, I am dedicating this recipe to him so that I can pretend that it’s not totally awkward to be like SNOWMEN! –> MANGO SALSA!
And I will also eat them in cute little chunks, mixed with other yummy things AND THEN I will put all the goodness over top of these mahi mahi low carb fish taco bowls because after the oven baked mahi mahi with macadamia nut crust, I am SO obsessed with the meaty-ness of this fish!
Add a little cauliflower rice and this CREAMY, dreamy and kinda tangy lime and Greek yogurt sauce and it’s pretty much like eating healthy fish tacos. WITHOUT THE TORTILLA.
But, liiike, you don’t even notice the tortilla-sized whole in your life on account of this bowl of goodness being SO TASTY.
How do I make these low carb fish taco bowls even lower carb?
If you want to make this into keto fish tacos, you COULD totally nix the mangoes here and add more avocado in its place.
Real talk: adding avocado to anything is never the wrong move.
These Low Carb Fish Taco Bowls are a healthier, gluten free spin on the classic Mexican dish that is SUPER easy to make and will please even picky eaters!
1 tsp Cumin powder
1 tsp Smoked Paprika
1/2 tsp Chili powder
2 Mahi mahi fillets ((4 oz each))
For the cauliflower rice:
3 Cups Cauliflower, (chopped)
2 tsp Coconut oil
2 Tbsp Fresh lime juice
For the mango Salsa:
1 Cup Mango, (chopped)
3 Tbsp Red onion, (diced)
1 Tbsp Fresh lime juice
1/2 Cup Cilantro, (roughly chopped)
For the sauce:
1/4 Cup Plain non-fat Greek yogurt ((or dairy free yogurt))
1/2 Tbsp Fresh lime juice
1 Cup Red cabbage, (sliced)
1 Avocado, (chopped)
Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
Pat the Mahi Mahi fillets dry and divide the spice mixture between then, making sure to really rub it into both sides of the fish.
Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover and keep warm until ready to use.
Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper.
In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.
Divide the cauliflower rice evenly between two bowls. Top with a Mahi Mahi fillet and mango salsa. Garnish with chopped cabbage and sliced avocado and the yogurt lime sauce.
Well, June? It was feeling a little inferior to May.
It wanted to have big, exciting, THRILL to the ING news too.
So, you guys, this post? Its got THE NEWZ.
NEWZ NUMBA 1:
I actually had really exciting news for you. But, It actually ended up not going through after I wrote this post. So, here’s a picture of bread instead And, yes, that means I am too lazy to re-write things. I sorry.
NEWS NUMBER 2 (I didn’t want to use too much gangsta speak for ya’ll)
I am speaking at the Healthy Living Summit in Madison, WI in Sept! I will be speaking on food styling and every one of you lovely people should come. I am also insanely nervous because public speaking is not my thang. Not at all. UGH.
HOW-EV-ER, I am super excited about it and it’s going to be such a fun conference ya’ll!
Come. DO IT.
NEWS NUMBAH 3 (see the variations)
This Coconut Lime Paleo Pineapple Bread is pretty much off the chain. Or off the heezy…or is it hizzy?
I don’t know what it’s supposed to be. But, I know that this bread? IT IS LEGIT.
In fact, this bread is so good that I brought it to Canada in my suitcase when I went a few months back. My parental units NEEDED to try it. Side note: it travels WELL.
Also, that means that I made this bread quite a while ago…and I am STILL dreaming about it.
The crunchy, macadamia nut streusel…….yes, you read that right.
Macadamia. Nut. Streusel. Just let that siiiiink in.
Of course, if you’re reading this post after I updated the photos and the text, paleo recipes are not something new and exciting around these parts. You PRETTY much get them EVERY single week. But, back in the day, it was NEW and EXCITING.
Anyway. I am actually getting a little shaky over the excitement of sharing this recipe for you, so imma stop typing before things get completely out of hand.
Take home points:
Make Paleo pineapple bread. 2. Come see me at the Healthy Living Summit. 3. I get to home sooooon (er.)
You need it in your life. I pinky swear it’s going to be a GAME CHANGER.
But, MAYBE, unlike me, you still aren’t really into putting tahini in baked goods (or, like, ANYTHING) so you don’t have it at home.
So, then you find some delicious hummus recipe that you want to make that calls for just a FEW tablespoons of the stuff, which leads to angry you having to buy it and let it die a slow and painful death in the back of your fridge after since you never use it.
You don’t even want to see the back of my fridge. I have had that situation happen in my life with WAY too many ingredients. It’s a scary place back there.
I know you can relate to this real-life-BAD-situation.
Anyway. This SPICY hummus recipe is NOT THAT RECIPE.
Can you make hummus without tahini?
YES – you can totally make hummus without tahini, and this cilantro lime hummus is PROVING THAT.
Does it taste a little bit different than a traditional, tahini-based hummus? Yes, it does. But MOST DEFINITELY not in a bad way.
If you’re like me, where you can eat cilantro lime flavored anything for ever and ever the end you’re going to taste all the spicy-tangy-lime-a-licious-jalapeno action, and are going to be not ONE BIT mad that this cilantro hummus recipe without tahini ain’t traditional.
OR MAYBE you’re more of a snacker and like to dip stuff in it?
My preference is dipping RIGHT ON INTO cilantro hummus with my FINGER.
Buuuut, carrot sticks work too if you want to feel more civilized.
The hummus eating options are really your oyster. THEY ARE ENDLESS.
How long can you keep hummus in the fridge?
The one down-side of making homemade hummus is that it doesn’t have as long of a shelf life. This hummus is good in an air-tight container for about 5 days to a week.
Buuuut, really, it will probably be gone in 2 seconds on account of aforementioned endless opportunities for eating its herby, garlicy and spicy goodness.
Before you even THINK about skipping the “de-skinning the chickpeas” step, JUST STOP that thought RIIIIGHT THERE.
I know, you hate me for making you do it but DON’T SKIP IT! De-skinning the chickpeas makes your cilantro lime hummus so creamy, dreamy smooth that you could ALMOST curl up in it and use it as a spicy little sleeping bag.
That might be weird, but you’ll understand when you try it. PROMISE.
This EASY, spicy Cilantro Jalapeno Hummus Recipe without Tahini is going to be your new favorite snack or sandwich spread! Gluten free, vegan and healthy!
1 15 oz Can chickpeas (drained and deskinned *)
2 Tbsp Cilantro (roughly chopped)
2 Cloves of garlic (peeled)
1 Tbsp Jalapeno (roughly chopped (about 1/2 a jalapeno))
1/2 Tbsp Fresh lemon juice
1 Tbsp Fresh lime juice
Pinch of Salt and Pepper
1 1/2 Tbsp Olive oil
1 Tbsp Water
Place all ingredients, up to the olive oil and water in a small food processor and blend until smooth.
With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.
Spread on ALL THE THINGS.
* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.
Love cookie dough? Then you NEED these Cookie Dough Vegan Banana Ice Cream Bars! A healthy, gluten and dairy free no bake Summer treat that is SO easy!
PIN Cookie Dough Vegan Banana Ice Cream Bars
Banana based ice cream by itself? DELISH.
But banana ice cream sandwiched between the TRIFECTA of deliciousness that is a sticky-sweet dates and cashews crust, a layer VEGAN COOKIE DOUGH and a thin, but CRISPY, layer of rich, deep dark chocolate?
Basically, the most perfect food that your cold-food-craving-Summer-mouth will EVER munch.
These sweet, fruity and frosty cookie dough vegan banana ice cream bars are honestly just so easy, I can barely get over it. If you have a food processor and a blender then you can pretty much meander into your kitchen RIGHT NOW, and make some cookie-dough-magic HAPPEN in your real-person-cookie-dough-eating-life.
Oh, and with OUT the scare of eating raw eggs because – HELLO – chickpeas are the creamy-dreamy base to the swirls of cookie dough-esque bliss. <– They also pack some SERIOUS plant-based protein and fiber which gives a little extra nutritious bunch to these tasty frozen treats.
How do you make banana ice cream?
Like I said, these bars are SO easy in the sense that the main LAYER of goodness is just bananas and a touch of agave. All you have to do is add those 2 simple ingredients into a blender and blend ‘em up until smooth!
However. There ARE some pro tips that you must learn if you want the velvet-iest, smooth-est dairy free banana ice cream experience:
Slice the bananas up into coins before freezing them overnight. Do NOT put full bananas in the blender.
Do you remember when I tried that and it resulted in a straight up EXPLOSION of my blender. Still having nightmares.
Also, if you were wondering, you do have to peel bananas before slicing and freezing!
Resist the urge to get super-speedy with your banana ice cream making skills and try to puree it on the highest setting. Low and slooooowwwwww wins the creamiest ice cream race here, internet friends.
Alternate between the 2 lowest settings – chop and stir – until everything is mixed. Be prepared to scrape down the sides A LOT. <– Like, every 5-10 seconds kind of a lot, until e’rythang is rockin’ and rollin’.
Voila! A simple vegan banana ice cream recipe where bananas are turned into ultra-creamy, rich and totally naturally sweetened frosty deliciousness!
Layer that on the double decker of deliciousness that is the foundation of cashews + dates and that GLORIOUS, thick, peanut butter swirled cookie dough, with its crunchy bites of sweet chocolate chips, and you’re almost to the top of “terrifically-tasty-mountain”
Sidenote: not a real mountain. Made it up.
A little dip-dip-dip into a puddle of rich, deep chocolate and these creamy little cookie dough vegan banana ice cream bars are going to push you RIGHT OVER THE EDGE.
Heaven. Is that you?
I also shared the recipe on Food Fanatic, so be sure to check it out there!
Making the paleo baked zucchini fritters starts with grated zucchini (nope, you don’t have to peel it!) that has ALL the excess moisture rung out from it. You’re gonna wanna put it in a kitchen towel and get your workout in for the day by TWIST-TWIST-TWISTING until you’ve got as much water as possible out.
SRSLY. It IS a workout.
Then you add your seasonings (more on that in a sec) a little parsley for some FRESHness, one egg white (not the whole egg or you’ll throw off your ratios!) and some olive oil, almond flour and coconut flour to bind it all together!
Like the paleo cauliflower tots, both the olive oil and the almond flour helps give these paleo baked zucchini fritters some CRUNCH and also adds a LOT of yummy flavor that’s gonna make your taste buds NOT EVEN BELIEVE you when you tell them they’re eating vegetables.
You want to press the fritters out REALLY thin on a parchment lined baking sheet and bake at 400 degrees until golden brown, and then give ‘em a little broil for X-TRA crispy goodness!
Except we’re taking zucchini, not peas. Stay on track friends.
Zesty, lemony yums swirling with crispy zucchini? CHECK. Punchy notes of peppery garlic? OH YEA GIRL. (OR BOY.)
Flavor gang is ALL there and it only takes a few TWISTS.
Of the Real Salt grinders that is. Not the dance. Although if you wanna dance, I’m not stopping you.
YOU DO YOU.
OHBOYOHBOY the DIP. Can’t believe we took 444 words to get here because IT IS GOOD.
Aaaand I can’t actually take 100% credit for it. My roommate (hi roomie!) was tasting these paleo baked zucchini fritters and I asked her “what do you think of making a dip?” and her eyes widened as she exclaimed “YES! How about a dill dip?”
She’s only lived with me one month and is already making YOUR life better on account of having SERIOUSLY awesome taste buds/general ideas about life and GOOD FOOD.
Just think about that moment when zesty-lemony-garlicky-crispy-crunchy fritter meets CREAMY, FRESH dill and the flavors dance around your mouth.
It’s like fireworks inside your face.
PSA: no taste buds will be harmed in the making of this recipe.
These EASY Paleo Baked Zucchini Fritters are SO crispy, you’ll never believe they’re baked not fried! Gluten free, low carb, keto friendly and insanely tasty!
For the fritters:
3 Cups Grated zucchini, (packed (about 2 large zucchinis))
2 Tbsp Olive oil, (divided)
2/3 Cup Onion, (diced)
20 Twists Real Salt Organic Lemon Pepper
20 Twists Real Salt Organic Garlic Pepper
6 Tbsp Parsley, (minced)
3/4 – 1 tsp Real Salt Sea Salt (*)
1 Cup Almond flour ((100g) **)
2 tsp Coconut flour
1 Egg white
Olive oil spray
For the dip:
1/2 Cup Paleo-friendly Mayo
5 tsp Fresh lemon juice
4 tsp Fresh dill, (chopped and tightly packed)
4 Twists Real Salt Lemon Pepper
Real Salt Sea Salt, (to taste)
Heat your oven to 400 degrees and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!
Place the grated zucchini in a kitchen towel and ring out as much moisture as you can. Put some muscle into it so your fritters don’t get soggy. Add it into a large bowl.
Heat 2 tsp of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini.
Add the lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed. Add in the egg white and cook until it coats the zucchini.
Drop on the prepared baking sheet by 12 scant 1/4 cup balls – or about 3 Tbsp. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches)
Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to HIGH broil and broil until crisp, about 2-3 minutes. Watch closely as these can burn FAST.
Mix all the dip ingredients together and DEVOUR with the fritters!
*I like these with 1 tsp of Sea Salt, but I do tend to like things on the saltier side. So, if you’re sensitive to salt I recommend using 3/4 tsp and then sprinkle some on top once cooked, if you need more.
**Please weigh your flour to ensure accurate results
TO MAKE THESE IN THE AIR FRYER:
Preheat your air fryer to 400 degrees and GENEROUSLY rub the wire basket with oil. Press the zucchini fritters out in your hands and then place 4-5 into the basket at a time, spraying the tops with oil spray. Cook until the edges are golden brown and the top is crisp, about 10-15 minutes. Use a spatula to flip (the bottom WILL stick to the basket, which is why I prefer the oven) and cook an additional 5-7 minutes.
THIS POST IS SPONSORED BY MY FRIENDS AT REAL SALT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Like, this is the paleo peach cobbler recipe that I did not even know I needed until I tried making it and W H O A. How have I never had a peach cobbler in my ENTIRE LIFE?
Actually, any kind of cobbler recipe for that matter.
And now you think I live under some no-cobbler-eating-rock and are questioning the ability to call myself a food blogger, aren’t you? Even though there is a screen, and probably a million miles, between us, you can’t hide those QUESTIONING eyes from ME.
Until I did. And then realized that there has been a PEACH COBBLER SIZED HOLE in my very life for almost 28 years. <– May not sound like a big deal because of the size of peach cobbler being quite small in compared to life.
But, if you’re ever had a peach cobbler, you know it’s actually a BIG FREAKING DEAL.
According to Mr. FFF (since I wasn’t 100% sure what I was going for, not ever having one, but RLY RLY wanting to try making one anyway) this vegan peach cobbler recipe is:
Loaded with perfect peachy goodness. You still get a little texture, but most are bubbly, sweet and YUMMAYYY.
The exact ratio of crispy-crumbly-spicy-sweet topping to slurpable, juicy peaches that just makes you really happy to be eating food.
Liiiiiike, this paleo vegan peach cobbler crumble is WORTH burning your tongue over because you could NOT WAIT TO LET IT COOL.
Pro tip: learn from my mistakes. Little did I know that peaches become MOUTH LAVA when baked to bubbly goodness.
Usually I dare you to try to wait to let things cool on account of knowing that, like me, you also are an impatient-want-to-eat-now kinda person because, well, FOOD, but in the peach cobbler situation of life?
I DO NOT DARE YOU.
Cool it AT LEAST 30 minutes. You want it warm. NOT HOT. You could even eat peach cobbler cold.
What kind of peaches do I use to make peach cobbler?
You want to use clingstone peaches, not freestone. Did you know there were such thing as freestone peaches? Like the name suggests the stone is FREE so they are not SO INCREDIBLY HARD to slice. <– GAME CHANGER RIGHT?
You ALSO want to use peaches that are a LITTLE bit soft, but not squishy and overripe. Otherwise, that little bit of addictive chewy texture left after baking? JUST GONE.
What can I use instead of tapioca starch?
In other recipes, like paleo banana pancakes, I HAVE had success using cornstarch instead of tapioca (if you’re not concerned about it being paleo) HOWEVER, I have not tried it for this paleo vegan peach cobbler crumble. If you do, LEMME KNOW!
Let us foray into the magic of Summer fruit, spoon in hand and wearing our be-patient-pants (they help the waiting-for-cooling process.)
Pinky promise you’re gonna feel peachy-keen about it.
This easy Paleo Vegan Peach Cobbler Crumble is a gluten free remake of the classic recipe that you’ll never believe is healthy! The perfect Summer dessert to feed a crowd!
For the peaches:
8 Peaches, (thinly sliced)
1/2 Cup Coconut sugar
1/4 tsp Cinnamon
1/8 tsp Ground nutmeg
1 tsp Fresh lemon juice
4 tsp Tapioca starch
For the cobbler:
1/2 Cup + 3 Tbsp Coconut sugar, (divided)
6 Tbsp Coconut flour, ((sifted 36g) *)
6 Tbsp Tapioca starch ((46g))
1 tsp Baking powder
1/4 tsp Salt
4 Tbsp Cold Grass-fed Butter (or vegan butter) (cut into small peices)
6 1/2 Tbsp Boiling water
1 tsp Cinnamon
Preheat your oven to 425 degrees.
In a large bowl, combine the peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in the tapioca starch.
Pour into a a large baking pan (I used a 10 inch cast iron skillet) and bake for 10 minutes.
Meanwhile, mix 1/2 Cup + 1 Tbsp of the coconut sugar (reserving the rest for later) the coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in the butter with your fingers until the mixture looks like a coarse meal. Stir in the boiling water until just combined.
Remove the peaches from the oven. In a small bowl, stir together the remaining 2 Tbsp of coconut sugar and cinnamon. Sprinkle on top of the peaches.
Drop the cobbler topping my spoonfuls over the peaches, spreading out any very large spoonfuls slightly.
Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes.
*As with all GF baking please weigh your flour to ensure results