So quick and simple to prepare, you can make them mid-week or make extra to reheat and eat. Simply mix ripe banana, almond butter, egg and if you want to get fancy, a little vanilla. Grain and dairy free.

Your friends and family will not know this is a healthful, grain-free option to the traditional Pumpkin Spice Loaf. It could become a new fall tradition.

Recently I prepared these tartlets for a champagne tasting and dinner with friends. It was a wonderful evening and this dessert was a fitting ending. It was rich but light and flavorful, without that heavy feeling other desserts can cause.

The short crust is almond flour and completely grain free and the filling is like traditional frangipane, without the refined sugar. Honey gives it such a luscious, sweet flavor profile with the almond. It’s even better than the original.

This lazy version of pastitsio, or makaranopita, is faster, fewer pans and less cooking time, so it works for weeknights, is just as delicious, and is enough for leftovers. Make it even simpler by eliminating the meat

Halvah brownies, with tahini, olive oil and date paste make these paleo treats as decadent as they are packed with Mediteranean flavor. Each layer of flavor inspired by the last and the results are spectacular.

This gluten/grain-free adaptation of the holiday classic, rum balls, will give you a healthy option with a bit of a boozy slant.

This Blissful Cranberry Bar frosting gets its gorgeous caramel color from date syrup

Maple syrup is used in these gluten and dairy free marshmallow recipe, which can be used in everything from smores to your favorite hot drinks, and the Hot Cocoa Bombes!

These grain and dairy-fee pecan rolls are just the thing for those mornings when I want a breakfast pastry, especially on the weekends. Perhaps it’s the pastry chef engrained (no pun intended) in me.

Chewy texture but with spice and not so sugary. They are delicious with no ganache topping, and you can fold the nuts into the batter before baking, if you prefer. I like the contrast of the dark chocolate with the spice. Whatever you prefer, this may become one of your new fall favorites.

My mom used to make a mounded cookie similar to this and she called them Haystacks. I wanted to make a cleaned up version. Call it a cookie, granola thing, whatever! They’re delish.

I’ve taken the labor out of this recipe, which traditionally requires forcing the meat mixture into casings, then smoking it. Yes it’s worth it if you want to take the extra steps, but this adapted version comes together quickly and gives you all of the flavors.

Taking an extra moment to arrange the fruit in a beautiful configuration makes this chia pudding extra appetizing, after all, we eat with our eyes first!

Some times in the mornings I just miss yogurt, berries and granola. I don’t eat yogurt these days because, well, dairy, and granola because it typically contains oats and other grains I have sworn off for good. This grain-free chunky chocolatey granola is so satisfying that you’ll probably find yourself snacking on it. Don’t feel bad, it’s full of protein, healthy fats and so many nutrients from the nuts.

Chilling the ghee and shortening are key to a flakier finish. I think you’ll get it right on the first try, this recipe can be forgiving, too! Serving these with some organic honey, or delicious fresh fruit marmalade reminds me of when I ate “the real thing”.

Pronounced fee-NEE-kya, these cookies are part of the classic Greek repertoire in most households. This grain and dairy free version has all the flavors and textures of the original, and is lower glycemic with two additions of heart-healthy walnuts.

I hope you try this grain and dairy free “twist” on a Greek classic, Koulouria!

Carrot Cake was one of the first cakes I ever baked as an aspiring pastry chef. My first recipe was from Nick Malgieri, who published the carrot cake recipe from Michelle Tampakis, It had a perfectly dense crumb, flavorfully filled with carrots and spices. This grain-free version, with dairy-free cream cheese buttercream, satisfies with the same flavors as the original.

This updated version of Greek Pastitsio gives you all the traditional feels without the gluten or dairy. My family—and they’re picky—loves this version and says it tastes the same as the original. That makes my Greek mama heart do a little syrto (Greek dance!) As a bonus, I’ve included a few clean-up shortcuts.