These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

---

• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.

---

Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen (thawed)

Wet Ingredients

• 4 large eggs
• 1/4 cup almond milk
• 1 tbsp maple syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• butter or spray oil to coat the skillet

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

Notes

• Using super fine almond flour from blanched almonds is ideal for any paleo baking.
   
• The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
   
• Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

The post Fluffy Paleo Blueberry Pancakes appeared first on .

As the holidays approach, all those delicious side dishes make their appearance. And I love a savory, easy, and filling side dish. These are the Best Paleo Garlic Mashed Potatoes that will not disappoint, just like my Sweet Potato Casserole. The buttery Yukon gold potatoes, minced garlic, and savory butter make the mashed potatoes rich and creamy. Pair these Paleo Garlic Mashed Potatoes with a side of Sourdough Stuffing and it’s the ultimate comfort food.

I encourage you to try these Mashed Potatoes at your next holiday party or weeknight dinner. They are an excellent way to use up that huge bag of potatoes from Costco. If you know, you know.

WHY YOU’LL LOVE THeSe Paleo Garlic Mashed Potatoes

• Easy to Make. This mashed potato recipe comes together in 30 minutes or less. The longest part is boiling the potatoes, but everything else is easy peasy.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful side dishes. These Paleo Garlic Mashed Potatoes check all those boxes. The buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs are mouthwatering with every bite.
• Healthy Dish. These mashed potatoes are filled with healthy ingredients like anti-inflammatory garlic, whole milk that’s rich in protein and fat, and low-glycemic golden potatoes.

INGREDIENTS

Yukon Golds Potatoes- The star of the show! Yukon gold potatoes are creamy and rich in flavor and texture.

Butter- The buttery flavor brings the dish to another flavor level.

Milk- The added milk brings a creamy texture and richness to the mashed potatoes.

Garlic– This is the flavor powerhouse that brings the potatoes to life.

Seasoned Salt- I like using Lawry’s brand which has paprika and turmeric. This seasoning heightens the flavor profile of the mashed potatoes.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the potato. Don’t have gold potatoes? No biggie you can use russet potatoes.
• Change the butter. You can use ghee or vegan butter.
• Add cheese. Adding a shredded cheese like parmesan or cheddar will add additional flavor and richness to the dish.
• Add some spice. If you like spice, mix in a few teaspoons of cayenne pepper to the mashed potatoe mixture.

STORAGE

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days. 

Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Paleo Garlic Mashed Potatoes

---

• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

Pin Recipe

Print Recipe

Description

These Paleo Garlic Mashed Potatoes are the perfect simple and tasty mashed potato recipe. They are made with buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs. Rich and creamy, and absolutely irresistible. They’re the perfect side dish for everything from holiday parties to weeknight dinners! This is the recipe you will come back to over and over again!

---

Ingredients

• 3 lbs. Yukon Golds potatoes, peeled and cut into 1 to 2-inch pieces
• 1/2 cup unsalted butter
• 1 cup whole milk
• 4 garlic cloves, minced
• 1 tbsp seasoned salt
• sea salt and black pepper, to taste
• chopped fresh parsley or chives, for garnish, optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

Notes

• Seasoned salt: After you mix in the seasoned salt, potatoes might have a slightly golden hue to them but it all depends on the brand of seasoned salt you use. I like using Lawry’s brand which has paprika and turmeric in it.
• Leftovers: Keep leftovers refrigerated for up to 4 days. Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

The post Paleo Garlic Mashed Potatoes appeared first on .

If you’re a fan of dessert recipes, such as an Easy Paleo Apple Crisp and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gluten Free Pecan Pie Bars Recipe.

Sticky, sweet, crunchy, full of caramel, and perfectly rich, who wouldn’t love it? They’re easy to make and healthy to eat. They are a delicious option for those who are a fan of pecan pie, but looking to avoid corn syrup in their recipes. Don’t worry, this healthier option doesn’t compromise the original pecan pie flavor.

In addition, these bars are much more convenient and quicker than a pie.  They’re great for any time of the year but I especially love them around Thanksgiving and Christmas. 

WHY YOU’LL LOVE THeSe Gluten-Free Pecan Pie Bars

• Easy to Make. These easy pecan pie bars come together in under 15 minutes. The longest part is letting the bars completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These chewy pecan pie bars are a delicious bar that seriously tastes like true pecan pie. The buttery and sweet flavor of every bite makes you come back for more.
• Healthy Dessert. These healthy pecan pie bars are grain and gluten-free thanks to an almond flour shortbread cookie crust. They are also dairy-free thanks to a bit of coconut oil instead of butter and made with unrefined sugars like maple syrup and coconut sugar, plus we packed them with healthy fats thanks to the almond flour and pecans!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crust come together and gives the crust its shortbread texture.

Pecans- The star of the show! The toasted and buttery flavor of the pecans makes every bite delicious.

Vanilla Extract– Adds flavor and sweetness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Coconut Oil- Brings the crust together, making it rich and shortbread-like.

Salt- The salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Tips for Making Gluten-Free Pecan Pie Bars

1. Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
2. Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth the wait!

Storing these Gluten-Free Pecan Pie Bars

I recommend storing these bars covered in the refrigerator for up to 1 week.

These easy Gluten Free Pecan Pie Bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit before eating.

Gluten Free Pecan Pie Bars

---

• Author: Michelle Powell
• Total Time: 1 hour 40 minutes
• Yield: 16 bars
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These easy Gluten Free Pecan Pie Bars seriously taste like a slice of your favorite pecan pie but are made healthy. They are loaded with wholesome ingredients and naturally sweetened with maple syrup. With only seven ingredients these Gluten Free Pecan Pie Bars are easy to make and are the perfect dessert for the holidays!

---

Ingredients

For the shortbread crust:

• 1 ½ cups packed fine-blanched almond flour
• 3 tbsp melted and cooled coconut oil (or melted butter)
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ½ cups pecans, roughly chopped

Optional topping:

• Sea salt, for sprinkling on top

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Notes

• Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
• Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth it!

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes

The post Gluten Free Pecan Pie Bars appeared first on .

If you’re a fan of dessert recipes, such as Brown Butter Sourdough Chocolate Chip Cookies and Easy Sourdough Cinnamon Rolls, you’re going to love this Easy Paleo Apple Crisp Recipe.

Fruit crisps and crumbles are some of my favorite fall desserts. They’re easy to make with whatever fruit happens to be in season. I love the delightful combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

I encourage you to give this apple crisp a try on one of these cold winter nights. It is an excellent way to use up those apples or any fruit crisps you have hanging around on your countertop.

WHY YOU’LL LOVE THIS Easy Paleo Apple Crisp

• Easy to Make. This apple crisp comes together in under 20 minutes. The longest part is cooking down the apples, but then everything else is easy to put together. This apple crisp is so delectable and requires simple ingredients.
• Flavorful. This Easy Paleo Apple Crisp checks all the dessert boxes. The sweet-tart apples, bright cinnamon flavors, fresh lemon juice, and a flavorful crumble topping are tasty with every bite.
• Healthy Dessert. A delicious dessert that’s also made with healthy ingredients? That’s a win in my book. It’s grain-free, paleo, dairy-free, and made with simple ingredients.

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crumble come together and makes the topping clumpy.

Walnuts/Pecans- Gives the topping its crunchy texture. You swap out the type of nuts for your favorite nut mixture.

Ground Cinnamon– Adds flavor and spicy goodness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Butter- Brings the crumble together, making it rich and streusel-like.

Apples- The star of the show. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.

Lemon/Salt- Fresh lemon juice and salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

SUBSTITUTIONS/VARIATIONS

• Switch up the apple. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.
• Change the nuts. Use your favorite nuts in this recipe like almonds, instead of pecans.
• Use one pan. This recipe is made as an individual apple crisp, but you can use a 9-inch round baking dish for one large paleo apple crisp. The baking temperature can stay the same, but the baking time will be 15- 20 minutes, so keep an eye on it.

STORAGE

This apple crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days, or frozen for up to 2 months. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven, for about 10 minutes, or longer if frozen.

Easy Paleo Apple Crisp

---

• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 4

Pin Recipe

Print Recipe

Description

This Easy Paleo Apple Crisp with crumble topping is a perfect fall treat! With tender sweet-tart apples and a crunchy spiced topping, this recipe makes for a cozy fall (or anytime!) dessert. It’s grain-free, paleo, dairy-free, and made with simple ingredients, which makes it a healthy treat!

---

Ingredients

• 1 tbsp maple syrup
• 1 tbsp blanched almond flour
• 1 cup raw walnuts, chopped
• 1/2 cup raw pecans, chopped
• 1 1/2 tbsp ground cinnamon, divided
• 4 tbsp coconut sugar, divided
• 3 tbsp softened butter, divided
• 3 medium apples, peeled, cored, and thinly sliced
• juice of 1 lemon
• pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

Notes

• This dessert is best served after baking but can be prepped ahead of time to save on time. For example, slicing the apples and creating the crumble topping.
• The ingredients are made to follow paleo guidelines, but you can swap ingredients out if needed like coconut sugar for brown sugar or almonds instead of pecans.
• The type of apple can be easily swapped with your favorite apple crisp choice.
• Another great paleo topping besides dairy-free vanilla ice cream is coconut whipped topping. It pairs well with this dessert. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

The post Easy Paleo Apple Crisp appeared first on .