6 Delicious Grain-Free Recipes For Baked Goods (2024)

These completely grain-free recipes from the new cookbook Everyday Grain-Free Baking—made with ingredients like protein- and vitamin E-rich almond flour instead all-purpose flour, and natural sweeteners like honey—are every bit as delicious as their ultra-refined, carb-packed counterparts. They’re ideal for Paleo dieters looking for something other than meats, veggies, and nuts to nosh on; or anyone who wants to boost the health cred of traditionally guilt-inducing desserts, breakfasts, and sides. Let’s get baking!

Excerpted from Everyday Grain-Free Baking. Copyright © 2015 by Kelly Smith and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.

SERVINGS: 18

1¼ c almond flour
1 tsp coconut flour
¼ tsp baking soda
⅛ tsp salt
2 Tbsp unsalted butter, softened (orpalm shortening)
2 Tbspcoconut oil
¼ c honey
1 tsp vanilla extract
1¾ tsp ground cinnamon
½ c unsweetened shredded coconut
⅓ c organic raisins

1. PREHEAT oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. COMBINE almond flour, coconut flour, baking soda, and salt in a small bowl.
3. MIX the butter (or palm shortening), coconut oil, honey, vanilla, and cinnamon using a stand mixeror electric hand mixeruntil smooth and creamy.
4. ADD the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended.
5. FOLD in the raisins using a rubber spatula. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
6. BAKE for 8 to 10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot.

NUTRITION (per cookie) 107 cal, 2 g pro, 8 g carb, 1 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 38 mg sodium

Excerpted fromEveryday Grain-Free Baking.

MORE: 5 Satisfying Paleo Recipes

SERVINGS: 12

Crumb Topping
1 Tbsp butter (or coconut oil)
1 Tbsp + 1 tsp honey
1½ tsp ground cinnamon
1 c walnut pieces, finely chopped

Cinnamon Swirl
1 Tbsp unsalted butter (or coconut oil)
2 Tbsp honey
1 Tbsp ground cinnamon

Cake
3½ c blanched almond flour
¼ c coconut flour
1 tsp baking soda
½ tsp salt
½ c honey
¼ c unsalted butter, melted (or palm shortening)
½ c pure coconut milk
1 Tbsp pure vanilla extract
2 tsp apple cider vinegar
4 lg eggs, plus 2 egg whites

1. PREHEAT oven to 315°F. Lightly oil a 9x9" baking dish; set aside.
2. MAKE TOPPING: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add walnuts and toss well to combine. Set aside.
3. MAKE CINNAMON SWIRL: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
4. PREP THE CAKE: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy, about 20 to 25 seconds.
5. ADD eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter, about 10 to 15 seconds. Use a thin spatula as needed to scrape down the sides.
6. SPOON half of the batter carefully into the prepared baking dish. Use an offset spatula to smooth out the top.
7. DRIZZLE with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
8. BAKE the cake for 45 to 55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5 to 10 minutes.

NUTRITION (per serving) 427 cal, 12 g pro, 28 g carb, 6 g fiber, 18 g sugars, 32.5 g fat, 8.5 g sat fat, 263 mg sodium

Excerpted fromEveryday Grain-Free Baking.

SERVINGS: 8

2¾ c blanched almond flour
½ tsp baking soda
¼ tsp sea salt
2 Tbsp cold unsalted butter (or palm shortening)
2 lg eggs
2 Tbsp coconut milk
2 tsp lemon juice
1 tsp lemon zest
2 tsp honey
⅓ c dried blueberries
1 tsp butter (or coconut oil)
Optional: Coconut crystals or maple sugar for sprinkling on top

1. COMBINE the almond flour, baking soda, and salt in a food processor. Pulse in the cold butter (or palm shortening) until well incorporated. If you don’t have a food processor, use a pastry cutter to cut the butter (or shortening) into the dry ingredients.
2. WHISK together the eggs, coconut milk, lemon juice, zest, and honey in a large bowl until well combined.
3. STIR the dry mixture into the wet mixture until thoroughly combined. Then fold in the blueberries. Place dough in fridge to cool, about 10 to 15 minutes.
4. PREHEAT oven to 350°F while dough is chilling. Line a baking sheet with parchment paper; set aside. Sprinkle your work surface with a handful of blanched almond flour. Melt a teaspoon of butter (or coconut oil) for brushing the tops of the scones.
5. REMOVE dough from fridge once chilled. Gather it together in a ball and place floured surface. Shape the dough into a 6x6” square, then cut it in half twice to form 4 small squares. Next, cut each of the 4 small squares in half diagonally to form 8 small triangles.
6. BRUSH the tops of the scones with melted butter (or coconut oil). Sprinkle tops with coconut crystals or maple sugar, if desired.
7. USING a spatula, gently place each scone onto the prepared baking sheet. Bake about 15 to 18 minutes, until scones are light golden brown along the edges. Serve warm.

NUTRITION (per serving) 304 cal, 10 g pro, 14 g carb, 5 g fiber, 5 g sugars, 25 g fat, 4.5 g sat fat, 166 mg sodium

Excerpted fromEveryday Grain-Free Baking.

SERVINGS: 8

½ c organic coconut flour
½ tsp baking soda
¼ tsp sea salt
4 lg eggs
¼ c plain coconut milk yogurt (or ¼ c coconut milk, plus ½ tsp apple cider vinegar)
3 Tbsp honey
2 Tbsp coconut oil, melted
1 tsp pure vanilla extract
½ c diced fresh pineapple
⅓ c grated carrot
¼ c grated apple
2 Tbsp unsweetened shredded coconut

1. PREHEAT oven to 350°F. Place 8 parchment muffin liners into a 12-cup muffin tin.
2. MIX coconut flour, baking soda, and salt in a small bowl.
3. WHISK the eggs, yogurt, honey, coconut oil, and vanilla in a large bowl until well combined.
4. SIFT the dry ingredients into the wet, and whisk well to thoroughly combine, until no lumps remain and batter begins to thicken.
5. FOLD in the diced pineapple, grated carrot, and apple, and 1 Tbsp of the shredded coconut. Evenly distribute the batter among the 8 lined muffin cups. Then sprinkle tops with the remaining shredded coconut.
6. BAKE for approximately 20 to 25 minutes, until tops and edges begin to turn a light golden brown and a toothpick inserted into center comes out clean. Allow to cool in the pan for 5 to 10 minutes.

NUTRITION (per serving) 158 cal, 5 g pro, 15 g carb, 3 g fiber, 10 g sugars, 9.5 g fat, 7 g sat fat, 184 mg sodium

Excerpted fromEveryday Grain-Free Baking.

SERVINGS: 8

⅓ c plain coconut milk yogurt (or coconut milk)
2 Tbsp unsalted butter (or coconut oil), melted
1 Tbsp honey (or maple syrup)
1 tsp pure vanilla extract
¼ tsp apple cider vinegar
1¾ c blanched almond flour
½ tsp baking soda
¼ tsp sea salt
3 lg eggs
¼ c diced strawberries
¼ c whole blueberries

1. PREHEAT oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
2. PLACE all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10 to 15 seconds just until well combined. (Batter will be thick.)
3. ADD the eggs and blend on low about 15 to 20 seconds, then increase to high and blend 20 to 30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
4. TRANSFER the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the 8 prepared muffin cups.
5. BAKE for 15 to 18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean.
6. REMOVE from oven and allow muffins to cool 2 to 3 minutes in the tin. Run a knife around the edges of each cup and invert the pan over a sheet of parchment.

NUTRITION (per serving) 229 cal, 8 g pro, 9 g carb, 3 g fiber, 4 g sugars, 19.5 g fat, 5.5 g sat fat, 165 mg sodium

Excerpted fromEveryday Grain-Free Baking.

SERVINGS: 8

2½ c blanched almond flour
½ tsp baking soda
¼ tsp sea salt
3 Tbsp unsalted butter (or coconut oil), melted
1 Tbsp honey
2 Tbsp coconut milk
2 lg eggs
¼ tsp apple cider vinegar

1. PREHEAT oven to 350°F. Line a baking sheet with parchment paper; set aside.
2. COMBINE almond flour, baking soda, and salt in a small bowl.
3. WHISK melted butter and honey in a medium bowl until smooth. Add the coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
4. STIR the dry mixture into the wet mixture until thoroughly combined.
5. SCOOP a large spoonful of batter into your hands and gently roll into a ball about the size of an apricot; repeat until you've made 8. Place the dough balls on a parchment-lined baking sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky, refrigerate for about 15 minutes before rolling into balls and flattening.)
6. BAKE about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean. Serve warm with a drizzle of raw honey or homemade jam.

NUTRITION (per serving) 273 cal, 9 g pro, 10 g carb, 4 g fiber, 4 g sugars, 24 g fat, 5 g sat fat, 159 mg sodium

Excerpted fromEveryday Grain-Free BakingCopyright © 2015 by Kelly Smith and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.

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