coconut free

A step-by-step homemade Healthy Lemonade Recipe that's sugar-free and only 3 ingredients! How to make lemonade without sugar is so easy, full of fresh lemon juice, and nothing artificial! A simple kid-friendly drink that's gluten-free, vegan, keto, allergy-free, and paleo!

Healthy Lemonade Recipe (Sugar-Free, Homemade, 3-Ingredients)

Cup Water

5-6 Lemons (1 Cup Juice)

Water

To make the simple syrup, boil 1 cup of water on the stove before adding in 1 cup of granulated sweetener to dissolve. Remove from heat and allow it to cool while you juice your lemons.

Wash and slice your lemons in half before juicing the halves into a liquid measuring cup. You want 1 cup of lemon juice.

Add the lemon juice to a large pitcher, before adding 3 cups of fresh water to the juice. Add an extra 4th cup if you want the lemonade more diluted.

Now add the sugar-free simple syrup you made. Start with 3/4 cup and add more if needed after taste testing.

Serve chilled with ice and extra lemon slices if desired.

I've never tried any of these sweeteners before, but I'm excited to try! I just ordered monkfruit to try this recipe!!

I love that I can enjoy lemonade without all the sugar but it's still sweet!

This super easy Vegan Sweet Potato Casserole with Marshmallow topping is a healthier twist on the classic Thanksgiving side dish! A sweet holiday favorite that's gluten-free, allergy-free, sugar-free, and optionally paleo! Smooth, mashed sweet potato topped with homemade marshmallow fluff, and baked to perfection!

Vegan Sweet Potato Casserole with Marshmallow (Gluten-Free, Allergy-Free)

lbs of Sweet Potatoes*

Cup Brown Sugar-Style Erythritol (or preferred light brown sugar)

Stick of Vegan/Soy-Free Butter (4 Tablespoons)

Tsp Cinnamon

Tsp Pure Madagascar Bourbon Vanilla Extract

Prepared Batch of Homemade Marshmallow Fluff**

With your pre-cooked sweet potatoes (canned, boiled, steamed, or roasted), take the cooked flesh and add it to a large bowl along with the brown sugar sweetener, vegan butter, cinnamon and vanilla. If the sweet potato flesh is not still hot, add everything to a pot on the stove instead of a bowl and heat it for the butter and sweetener to melt into the potatoes.

Mash the ingredients together (or use a mixer) to get a uniform, smooth, mixture.

Spread the sweet potato mixture into a greased 8x8 casserole dish and smooth the top.

Scoop the preparped marshmallow fluff on to the top of the sweet potato mixture and spread it into a thick layer. Take the back of a spoon and make peaks from the fluff all over the top.

Bake the casserole in the oven for 10 minutes until the peaks you made in the fluff are golden brown.

I have never had Sweet Potato pie before. Wow, this post just makes me want to make it badly. Thanks for sharing.

YUMMY!!! This looks so tasty and I cannot wait to try.

Love sweet potato and this looks absolutely amazing!! Perfect for this season too, will have to make it sometime soon!

What a wonderful Thanksgiving and holiday dish that's upgraded for allergy friendly get togethers.

So simple, healthier than Most others, and delicious!!! IT’s a keeper..

Yummy :-) This looks so delicious!
Perfect for a Thanksgiving, cant wait...

This easy Vegan Eggplant Parmesan recipe is gluten-free, allergy-free, and quick to prepare! Crispy eggplant slices made without oil or eggs in the air fryer, then layered and baked with homemade Italian tomato sauce and dairy-free, soy-free, nut-free cheese! A quick and healthy dinner for the whole family!

Easy Vegan Eggplant Parmesan (Gluten-Free, Allergy-Free) | Air Fried &amp; Baked

Large Eggplant

Cups Gluten-Free Breadcrumbs

TB Homemade Vegan Parmesan (optional)

Cup Milled Flax Seed + 1/2 Cup Water

Cups Marinara Sauce (see below for homemade recipe)

oz Bag Vegan Mozzarella Cheese Shreds

15 oz Can Plain Unsalted Tomato Sauce

15 oz Can Plain Unsalted Crushed Tomatoes

Tsp Dried Basil

Tsp Dried Oregano

Tsp Minced Garlic

Tsp Onion Powder

Tsp Black Pepper

In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.

Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.

Air Fryer: 

To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.

For the Eggplant:

If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.

In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.

Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.

Remove, let cool, and serve with fresh parsley if desired.

Assembling the Casserole:

I am definitely going to share this recipe with my Mother. She is allergic to gluten, but she is trying to eat a more plant based diet. Unfortunately a lot of my favourite vegan meals have gluten in them so I can't share them with her. I am also really excited to try your cheese recipes.

Love this recipe, thanks for sharing! This comes in handy because I don't eat dairy and eggplant parmesan is such a good meal!

This vegan dish looks must try so good! I really love eggplant dishes so this is going to a must-try soon.

Your Vegan Eggplant Parmesan was delicious, we loved it!

This easy and delicious granola recipe is gluten free and nut free! The simplest and most allergy friendly recipe there is, free from top14 allergens. You’ll love this recipe!

Gluten Free Nut Free Granola

oats

cinnamon

tsp salt

brown sugar

maple syrup

canola oil

tsp vanilla extract

Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.

In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a seperate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, oil, and vanilla. Pour the wet into the dry and mix well.

Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.

Bake for 15-30 minutes in the oven, depending on how chewy or crispy you like your granola. Remove from the oven when you see a golden color begin to develop on your granola. Don&#39;t over bake this!

Let cool completely before handling. Break into clusters and store in an air tight container for up to a month. Enjoy!

This tomato free pizza sauce is the perfect topper for your pizza night! Nightshade free, vegan, no sugar, gluten free, &amp; nut free, this tomato free pizza sauce is suitable for the whole family.

Tomato Free Pizza Sauce

olive oil

onion, chopped

lbs carrots, peeled

beet, medium sized, peeled and chopped

red pepper (optional)

garlic

veggie stock OR water

Italian seasoning blend

lemon, juiced

Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.

Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.

Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn&#039;t explode from the heat and pressure, don&#039;t place your blender lid on all the way and cover it with a towel so you don&#039;t get burned. Blend it till you reach your desired consistency. Taste for seasoning.

Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.

You will LOVE these extra fluffy gluten free biscuits! Easy to make with simple ingredients, they are thick, fluffy, and delicious! 

Extra Fluffy Gluten Free Biscuits

unsalted butter, frozen

flour

chickpea flour

tbsp baking powder

salt

golden flax seed meal, ground

tbsp white sugar

buttermilk

apple cider vinegar

tbsp whole milk ricotta cheese

Preheat the oven to 450°F. Line a baking tray with parchment paper. Set aside. Alternatively, you can place smaller biscuits into a muffin tin to bake.

Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.

In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.

In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.

Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.

Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.

Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.

Pat out the dough for a final time, making sure to keep the dough thick, about 1 1/2 inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.

Fold the leftover dough and repeat patting and cutting out dough until no dough remains.

Bake for 15 to 18 minutes or until biscuits are a deep golden brown color. Let cool and enjoy!

A deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and best of all, tastes like nutella!

Chocolate Hazelnut Tart (Nutella Tart)

gluten-free all purpose flour (or regular all purpose flour

cacao powder

brown sugar (or coconut sugar)

sea salt

butter

hazelnut butter

8.8 oz vegan chocolate

12.5 oz silken tofu

vegan chocolate shavings (for garnish)

hazelnuts (for garnish)

edible flowers

Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9&quot; tart tin with some oil or vegan butter. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.

Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

CRUST

Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract and salt to a blender and blitz for a minute or so until creamy. Add in the melted chocolate and blend again for a couple of minutes until completely smooth.

Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).

Once set, remove the tart from the tin. Garnish with some grated chocolate, chopped hazelnuts and edible flowers if desired.

Store in an airtight container in the fridge and consume within a 5 days.

FILLING

Wheat-Free Wheat Thins? This Homemade Gluten-Free Wheat Thins recipe is a celiac-safe copycat of Nabisco's classic whole-grain cracker! This quick &amp; easy healthy snack is vegan, allergy-free, and kid-friendly. Great for plain snacking, pairing with soups or salads, and topping with dips and spreads!

Homemade Gluten-Free Wheat Thins (Vegan, Allergy-Free)

Cup Brown Rice Flour

Cup Milled Flax Seeds

Tsp Paprika

TB Vegan/Soy-Free Butter (cold, cubed)

TB Water (as needed)

In a large mixing bowl, combine all the ingredients except the water.

Knead the cold butter into the dough ingredints and then start adding the 4 tablespoons of water, one-by-one, until the the dough is no longer dry.

Take your cracker dough and roll it out between 2 non-stick silicone baking mats or parchment paper to about 1/8-inch thickness.

Cut about 40, square 1-inch by 1-inch crackers, using a round wheel pizza slicer or sharp knife, re-rolling the dough as needed.

Space the crackers out on a silicone baking mat or parchment paper lined baking sheet and bake them 10-20 minutes. Just until they are golden brown around the edges.

Remove then crackers and let them cool completely before storing them in a airtight, sealed food storage bag or container for up to 4 weeks.

Oh man, you are making me feel snack-y :) These look so good!

One thing I havent really tried making my family are crackers but it is such a great way to help control what your family is eating... especially salt and sugar that are in store. Great recipe!

These look delicious... I will definitely give this recipe a try! Did you use flax seeds or flax meal?


Thank you for sharing!

Oh my these look so delicious as if they're straight out of the box. Thanks for another amazing recipe!

It has been a long time since I have eaten wheat thins. We don't have the same product here in Japan. It would be good to make something like this recipe!

We just made these are they tasted so "real"!

A 100% homemade, from-scratch, Southern Vegan Banana Pudding! This gluten-free, allergy-free, sugar-free twist on the old-fashioned classic dessert is too easy not to make! A no-bake recipe with layers of vanilla wafers, banana slices, vanilla pudding, and sweet creamy fluff!

Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)

Batch of Homemade Gluten-Free Vanilla Wafers

Batch of Homemade Vegan Fluff

Cups Unsweetened Coconut Milk (not canned!)*

TB Corn Starch

To make the vanilla pudding, combine the non-dairy milk, sweetener, starch, and vanilla together in a large sauce pot on the stove.

Mix well to reduce lumps from the starch and bring the pot to a boil over medium-high heat.

Reduce the pot to medium-low heat and continue to mix frequently for the next 10 minutes.

At this time the pudding shoud have thickened and you can remove the pot from the heat, allow it to come to room temperature, and then transfer the pudding to the fridge to thicken-up even more as it becomes cold (it will, don't worry!).

Vegan Vanilla Pudding:

 In your serving dish, start with a single layer of vanilla wafers, then a layer of banana slices, and then enough of the cold vanilla pudding to cover everything.

Repeat this layering one more time (or as many times as you can!).

To finish the banana pudding, top with the homemade fluff (or whipped topping), sprinkle some extra crushed cookies, and place on additiona banana slices.

Refrigerate for at least 2-4 hours before serving.

Assembling the Vegan Banana Pudding**:

Oh wow, this looks SOOOO good! I'm not vegan but it's great there's such a tasty option for nana pud that's vegan-friendly &amp; gluten-free too. Yum!

Oh wow! This looks so delicious! I love that it's vegan too!

I will definitely be trying this one Rebecca - I love the sound of the vanilla pudding and added to the bananas and biscuits, well i can't wait to try it!

This is calling my name! Can't wait to make it a try!

This sounds SO good. I love banana pudding! The allergen-free twist is great, making this the perfect treat to make for a party or school function!



I just made this but added nutmeg, rum and half a pureed banana to the custard while cooking.  SO GOOD

https://content.jwplatform.com/videos/XmMOWLnB.mp4

Southern Vegan Banana Pudding

The Southern twist on classic Thanksgiving stuffing (or dressing)! This super easy Gluten-Free Cornbread Stuffing recipe is vegan, allergy-free, and perfect for a holiday crowd! A traditional old-fashioned favorite with minimal ingredients, homemade cornbread, and grandma's touch of Southern hospitality!

Southern Gluten-Free Cornbread Stuffing (Vegan, Allergy-Free)

Batch of Mini Gluten-Free Cornbread Muffins*

Cups Chopped Celery

Cup Diced Onion

Cup Chopped Fresh Parsley

TB Dried Rosemary (crushed)

Tsp Dried Thyme

Tsp Ground Sage

Cup Vegetable Broth

Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.

Preheat the oven to 425°F for the stuffing.

Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).

In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.

Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.

Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.

Awesome idea.  We have a bunch of GF folks coming for Thanksgiving this year and I was looking for a few more recipes that they and EVERYONE would like.  BINGO!

Reading this post just made me drool a bit. I will have to make a batch of these during the holiday season for my vegan sister. Thanks for the recipe!

This looks delicious! Stuffing is my favourite, and you had me at vegan! Thanks for sharing!

Creamy 4-ingredient vegan oat ice cream, made with no cashews and no coconut! Make the base for the ice cream in a blender in about two minutes, then use a churn or no-churn method.

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Top 17 coconut free recipes from across the web

The most viewed coconut free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Extra Fluffy Gluten Free Biscuits

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The most viewed coconut free recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine