Best Paleo Stuffing (Gluten-Free, Grain-Free)

A healthy paleo stuffing recipe that makes the perfect side dish for chicken or turkey. Ideal for the holidays! Gluten and grain free.

 Course Side Dish
 Cuisine American
 Keyword paleo, side dish, thanksgiving
 Prep Time 10 minutes
 Cook Time 1 hour
 Total Time 1 hour 10 minutes
 Servings 8 people
 Calories 269 kcal
 Author Cheryl Malik


  • 2 tablespoons ghee or avocado oil or refined coconut oil
  • 3 cups onion diced
  • 2 cups celery diced
  • 1 cup mushrooms diced
  • 1 cup apple cored and diced
  • ¼ cup dried cranberries or dates, chopped
  • ¼ cup flat-leaf parsley chopped
  • 4 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups almond flour
  • 3 eggs whisked


  1. Preheat oven to 350º F.
  2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.

  3. Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

Recipe Notes

If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

This recipe was originally published on

Gingerbread Cheesecake Bars

No need to free up oven space for these Gingerbread Cheesecake Bars. These “cheesecake” bars are made with soaked cashews to replicate cheesecake’s creamy texture—no dairy or baking necessary. With an easy pecan-and-date crust and tons of warm spices, these Gingerbread Cheesecake Bars are packed with the holiday season’s warm flavors. You won’t miss the dairy one bit in these gluten-free, vegan bars.
 Course Dessert
 Prep Time 20 minutes
 Chill Time 3 hours
 Servings 16 bars
 Author Bakerita | Rachel Conners


For the crust

  • 1 cup (150 grams) pitted Medjool dates
  •  cups (170 grams) raw pecans, chopped
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the gingerbread cheesecake

  • 2 cups (284 grams) unsalted raw cashews soaked in cold water for 4 to 10 hours
  • ½ cup (120 grams) full-fat coconut milk shaken together in the can to incorporate the cream + coconut water
  •  cup (113 grams) pure maple syrup
  • ¼ cup (56 grams) refined coconut oil melted and cooled
  • 3 tablespoons (63 grams) unsulphured molasses
  • ½ teaspoon (1.5 grams) lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 1 tablespoon (13 grams) vanilla extract
  •  teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • Garnish: ground cinnamon grated fresh nutmeg, and pecan halves, if desired


  1. Line an 8-inch square baking pan with parchment paper, and lightly grease with coconut oil.
  2. In the work bowl of a food processor, place dates. Pulse until finely chopped. Add pecans, ground ginger, cinnamon, and salt; pulse on medium-low speed until a sticky dough begins to forms, with small pecan bits remaining. (Do not overprocess or the dough will become oily.) Press dough into the bottom of prepared pan.

  3. Drain soaked cashews, and rinse with cold water. In the container of a blender, combine cashews, coconut milk, maple syrup, melted coconut oil, molasses, lemon zest and juice, vanilla, nutmeg, cloves, 1½ teaspoons ginger, 1 teaspoon cinnamon, and ¼ teaspoon salt; blend until mixture is silky smooth and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired.

  4. Pour filling into prepared crust, smoothing top with an offset spatula. Tap pan on the counter a few times to release any air bubbles. Freeze until completely firm, at least 3 hours.
  5. When the cheesecake bars are set, run a knife under hot water to warm it up before cutting bars with the still-hot (dried) knife. Cut into 16 squares. Garnish with cinnamon, nutmeg, and pecan halves, if desired.
  6. Let thaw at room temperature for 10 to 15 minutes before serving.
  7. Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.

    This recipe was originally printed in the 2017 Holiday Issue of Bake From Scratch Magazine and found at!

Grain-Free Pumpkin Bars

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 12



  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 Tbsp Ceylon cinnamon
  • 1 Tbsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup almond butter
  • 2 Tbsp coconut oil
  • 1/4 cup 100% maple syrup
  • 1 Tbsp vanilla extract
  • 3 Tbsp unsweetened almond/coconut milk
  • 1 can pumpkin puree


  • 1/4 cup coconut butter
  • 1/2 tsp Ceylon cinnamon
  • 1/4 cup unsweetened almond/coconut milk


  • Preheat oven to 350 F
  • Combine almond flour, coconut flour, spices, baking soda, coconut sugar in a large mixing bowl. Set aside.
  • Combine coconut oil and almond butter in a separate bowl, microwave 30 seconds.
  • Add syrup, vanilla, and almond/coconut milk and stir.
  • Add pumpkin puree and mix well.
  • Combine wet and dry ingredients.
  • Pour into shallow baking pan (I think mine was 8” x 13” but don’t quote me) Bake for 30 minutes until center sets.
  • Add icing ingredients to small bowl and microwave for 60 seconds. Feel free to add more almond milk if you want a thinner consistency. Stir well until smooth. Pour icing over pumpkin bars!
Recipe by Taylor Stolt. You can find her entire recipe here