Dairy and Gluten Free Recipes



  • 2 cups of almond flour
  • 4 tbsps of tapioca flour 
  • 1/2 cup of oats (gluten-free)
  • 1 tsp of baking powder (gluten-free)
  • 1 tsp xanthan gum
  • 1/3 cup of coconut sugar
  • 1/2 cup of crushed walnuts
  • 1 tsp of salt
  • 7 dried apricots
  • 2 tbsps of apricot jam 
  • 1/2 cup of coconut oil
  • 1/2 cup of almond milk
  • 2 tbsps of flaxseed 
  • 2 tbsps of chia seeds
  • 4 tbsps of water


  1. Preheat the oven to 350 degrees
  2. Chop the dried apricots into small pieces.
  3. In a large bowl combine almond flour, oats, baking powder, xanthan gum, tapioca flour, coconut sugar, walnuts and salt together. 
  4. In a small bowl combine the flaxseed, chia seed and water. Place in the fridge for 10 minutes. 
  5. In the large bowl add all the ingredients and mix well. 
  6. Place a spoonful of the mixture into each muffin cup. 
  7. Bake for 20 minutes or until brown. 

Usually on my Sunday evenings, I try to make a new baked good recipe. Not only for myself but for my kids. This way it will last us throughout the week. This week I decided to try something a little different by using apricots. I love just eating apricots but my kids aren’t a fan. Hiding them in a muffin might be a good solution.

And guess what, they loved them!! YES!!  

This recipe only took me 15 minutes to get ready and just a quick 20 minutes of baking time. Easy and a great choice for snack time! 



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