nut free Archives - A Calculated Whisk

Sheet Pan Baked Eggs with Sweet Potatoes, Kale, & Cilantro-Pepita Pesto

January 29, 2018 By Becky 14 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto are packed with flavor and nutrition, but free of gluten, grains, dairy, and nuts!

Hello, happy Monday, and welcome to breakfast week! It’s nothing formal, but I have several scrumptious breakfast ideas coming up that I’m so excited to share with you, starting with these sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto. This recipe is something I make versions of for myself all the time for quick breakfasts and lunches, because the combination of roasted sweet potatoes, crispy kale, and runny yolks is pretty much irresistible.

Chocolate Pumpkin Crème Brûlée

October 18, 2017 By Becky 24 Comments

This post is sponsored by Rodelle.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This chocolate pumpkin crème brûlée is a showstopping grain-free dessert that’s perfect for Halloween or any fall occasion. It’s also easy to make ahead of time!

Who’s excited for Halloween, all things pumpkin, and/or Season 2 of Stranger Things??

I am! I can barely think about anything other than the upside down. However, despite how pumped I am about the show’s return, I can definitively say that I am WAY MORE excited about this chocolate pumpkin crème brûlée. It’s the best dessert I’ve made in all of 2017 and possibly longer. It tastes amazing, it’s easy to make, and best of all, it’s really fun!

Let me walk you through the layers. On the bottom there’s a chocolate sauce. This is not just ANY chocolate sauce, though. It’s an intensely-chocolatey-but-not-too-rich chocolate sauce, like what you might have gotten on your sundae at a really good old-school ice cream parlor.

Initially, I was worried I wouldn’t love the sauce. It’s cocoa-based, so there’s no melted chocolate, and there’s also no cream and just a tiny bit of butter. When I tasted the sauce on its own I was happily surprised by how good it was, but when I tasted it along with the finished crème brûlée I was blown away by how much I loved it. With the addition of chocolate extract and without the distracting richness of cream or cocoa butter, the chocolate flavor shines through in a way it doesn’t in most chocolate desserts. I know this may sound paradoxical, but the chocolate flavor is richer because the sauce itself isn’t that rich. As a foil for the super creamy pumpkin layer, it’s just perfect.

Gluten-Free Strawberry Buckle

April 12, 2017 By Becky 46 Comments

This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion. Thanks to for sponsoring this post!

Crisp, crumble, cobbler, buckle, brown betty, pandowdy, grunt, and slump…it’s easy to get mixed up with all the delicious fruit-based desserts out there! I did a bit of research, and discovered that a buckle is a cake made with berries in which the batter buckles up around the fruit, making the surface bumpy.

While sometimes buckles call for the fruit to be mixed into the batter, this one is made with the strawberry slices on top for a more elegant presentation. Leave the slices of each strawberry grouped together when you cut them so you can fan them out on top of the batter.

This buckle is another super easy recipe made with Gluten Free 1-to-1 Baking Flour. (In case you missed it, last month I shared easy gluten-free vanilla cupcakes made with this flour blend that are also perfect for Easter!)

This gluten-free flour blend is my go-to for converting recipes that are not gluten free. Every time I’ve tried using this in place of all-purpose flour, it has worked perfectly! The taste and texture are spot on, so no one will miss a thing.

Grain-free Crepes with Apricot Preserves

April 10, 2017 By Becky 26 Comments

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.

It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!

Paleo Pork Scaloppine with Caper Butter Sauce

April 3, 2017 By Becky 49 Comments

This paleo pork scaloppine with caper butter sauce is like chicken piccata, but better. It comes together in half an hour so you can enjoy it on busy weeknights!

Monday has reared its ugly head once again. If you’ve got a case of the blues, I have just the thing for you: paleo pork scaloppine. In a mere half an hour, you’ll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle of the meat hitting the pan, pour an irresistible caper butter sauce over a platter of golden brown cutlets, and then dig in. I know I couldn’t ask for a better form of Monday therapy!

To make the breading for this paleo version of pork scaloppine as close as possible to the real thing, we’re using Otto’s Cassava Flour (that’s an affiliate link–I love their product and accept no substitutes!). It’s the best one-to-one replacement for wheat flour that I’ve found, and while I used to have to order it online, this past weekend I spotted it at the Chattanooga Whole Foods! To celebrate, I whipped up a big batch of this paleo pork scaloppine.

Paleo Pumpkin Swirl Brownies

October 17, 2016 By Becky 8 Comments

It’s been a busy couple of weeks over here, but I wanted to make sure I popped in to let you know about these pumpkin swirl brownies, which I shared as a guest post over on Empowered Sustenance. They’re paleo, nut free, and super fudgy–perfect for Halloween or anytime.

You can get the recipe right here! Hope you have a great week, and I’ll be back soon with another new recipe.

Grain-free Cranberry Galette

October 10, 2016 By Becky 10 Comments

Why not end Thanksgiving dinner with a nut-free, grain-free cranberry galette? The cassava flour pie crust is so flaky and buttery, no one will guess it’s gluten free.

My obsession with cassava flour pie crust is still going strong. It all started with this gluten-free quiche lorraine with leeks, and I stayed in the savory realm with this heirloom tomato galette. Now it’s finally time for something on the sweet side: this grain-free cranberry galette with creme fraiche. Cassava flour is remarkably similar to wheat flour in how it behaves in crusts, so making this dough is a lot like making regular pie dough. Don’t worry, though, it’s really easy–it comes together in just a few minutes in the food processor.

Cranberries are often mixed with other fruits in desserts, or only make it to the table in the form of cranberry sauce. I wanted to create a treat that would highlight cranberries on their own in all their ruby-hued glory. Here their tartness is tempered with honey and a sprinkling of raw sugar, and a bit of creme fraiche adds richness and depth to the filling. I like to serve this with even more creme fraiche on top, but it’s also fabulous with whipped cream or vanilla ice cream.

Heirloom Tomato Galette

July 5, 2016 By Becky 14 Comments

This gluten-free, grain-free, nut-free heirloom tomato galette is the perfect way to celebrate summer’s bounty. With a tangy goat cheese filling and fresh basil on top, it’s irresistible!

A couple of weeks ago I made a tomato galette and shared it on Instagram, and a lot of people asked about the crust. It’s the exact same cassava flour crust used in this gluten-free quiche lorraine with leeks, but the tomato galette was so good that I decided it merited its own post. (I also used the same crust to make a plum and blackberry galette, but I’m still tweaking the frangipane filling. This crust works just as well for sweet galettes as savory ones, though!) This tomato galette has a creamy goat cheese filling and is topped with a rainbow of tiny heirloom tomatoes from Big Sycamore Farm. I’m amazingly into it for someone who never really liked tomatoes that much!

Anyway, Otto’s cassava flour makes the best crust. It’s flaky, buttery, crunchy–everything a classic crust should be. Since cassava flour behaves so much like wheat flour, I was able to take this all butter crust from Simply Recipes and adapt it with only a few changes needed. Adding egg yolk helps the dough hold together, and a tiny bit of extra sugar balances out all the flavors.

Quiche Lorraine with Leeks

April 29, 2016 By Becky 7 Comments

This post contains affiliate links. As as Amazon Associate I earn from qualifying purchases.

This gluten-free quiche lorraine with leeks is perfect for Mother’s Day brunch! The crisp cassava flour crust and custardy filling studded with leeks and bacon are both total crowd pleasers.

Mother’s Day is right around the corner, and if your mom is anything like mine, she would love this quiche. I’ve been working on it for weeks, playing with the proportions to make a crisp but sturdy crust with my new favorite grain-free flour, Otto’s cassava flour, and balancing the flavorings of the filling so that they’re just right. After more tries than I care to count, I’ve finally nailed it. This gluten-free quiche lorraine is good enough for your mother, skeptics who raise their eyebrows at the thought of grain-free pastries, and just about anyone else. Don’t tell your gluten-eating family members and I bet they won’t know there’s no wheat in here.

Quiche is a bit of a process, so setting aside my recent burst of quiche-testing mania, I don’t make it often. A frittata is quicker and easier and does just fine for a regular meal, but when the occasion is special or you want to treat yourself, a quiche is 100% worth it.

Despite the many recipes that try to bill a frittata as a crustless quiche, the absence of crust is not the only difference between the two. The fillings of quiches and frittatas, even when made with similar ingredients in similar proportions, are totally different in texture. In addition to the quiche crust being delicious and satisfyingly toothsome in its own right, it plays a vital role in ensuring that the filling is delicate, light, and custardy instead of chewy and overcooked. The crust shields the egg and cream mixture from getting too much direct heat, which allows it to bake into an impossibly smooth and irresistible sensation that’s worlds better than an omelette or frittata.

Tiger Nut Brownies

July 17, 2015 By Becky 44 Comments

This post is sponsored by Tiger Nuts USA.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Tiger Nut Brownies (Paleo) | acalculatedwhisk.com

Tiger nut flour is the secret ingredient in these super fudgy paleo tiger nut brownies! And since tiger nuts are actually tubers, they’re great for people with nut allergies.

Have you heard of tiger nuts? They’re a new-to-me ingredient that I’m really excited to share with you. Here are three fun facts about tiger nuts:

1. They are not nuts! Tiger nuts are actually tubers, which means they’re a great snack option for anyone, even people with nut allergies.

2. Tiger nuts are a truly paleo food–scientists believe that they formed a large part of the diet of hominims and other early humans. They’ve also been found in Egyptian tombs from over 6,000 years ago. (I found this info on Wikipedia.)

3. Tiger nut flour makes delicious brownies!

Tiger Nuts (Paleo) | acalculatedwhisk.com

Bonus fact: tiger nuts are widely cultivated in Spain, where they’re used to make a special kind of horchata. Grab the recipe here!

The folks at Tiger Nuts USA sell peeled and unpeeled tiger nuts as well as tiger nut flour. I haven’t used the unpeeled tiger nuts yet, but I’m planning to use them to make tiger nut milk. (That has to be the coolest name for a kind of dairy-free milk, right? Why drink almond milk when you could drink TIGER NUT MILK??) Read More…

Banana Chocolate Chip Muffins + Pure Indian Foods Grassfed Ghee

February 11, 2014 By Becky 5 Comments

I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins. They’re a worthy project for any morning, unexpected day off or not. Here are some reasons to give these muffins a try: they’re gluten-free, grain-free, nut-free, and lactose-free, they’re high in protein, they’re sweetened mostly (or entirely) with fruit, and they’re delicious. Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don’t taste eggy. They’re moist and bursting with chocolate chips, and they have a subtle banana flavor. Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats. That means they’ll keep you full for longer, but they still taste like treats.

Cherry Clafoutis (Gluten free, Grain free)

February 1, 2014 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cherry Clafoutis (Gluten free, Grain free)

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.

I really missed baking during my Whole30. As soon as my 30 days were up, I wanted to bake something with dairy (the first food I’m reintroducing) that was still gluten-free and on the lighter side. I’ve found that it’s much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients. So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate. Guess what? I was right.