Grain Free

Dessert And
Baking Cookbook

Delicious Grain Free

Baking And Dessert
Recipes
Copyright ©
All rights reserved. No part of this book
may be reproduced, stored in a retrieval
system, or transmitted in any form or by
any means, electronic, mechanical,
photocopying, recording, scanning, or
otherwise, without the prior written
permission of the publisher.
Disclaimer
All the material contained in this book is
provided for educational and
informational purposes only. No
responsibility can be taken for any
results or outcomes resulting from the
use of this material.
While every attempt has been made to
provide information that is both accurate
and effective, the author does not assume
any responsibility for the accuracy or
use/misuse of this information.
Table of Contents
Introduction
Chapter 1 - Bread And Muffin Recipes
Coconut Flour Applesauce Bread
Coconut Flour Flax Bread
Almond Flour Flat Bread
Banana Bread
Carrot Muffins
Coconut Zucchini Bread
Banana Cinnamon Bread
Zucchini Flax Muffins
Coconut Flour Paleo Bread
Almond Flour Cornbread
Cranberry Muffins
Almond Flour Apple Cinnamon Muffins
Flourless Peanut Butter Bread
Coconut Flour Blueberry Muffins
Flax Nut Bread
Banana Chocolate Muffins
Apple Raisin Muffins
Chapter 2 - Grain Free Dessert Recipes
Lemon Squares
Coconut Cookies
Almond Flour Carrot Cake
Chocolate Chip Almond Flour Cookies
Ginger Snaps
Almond Flour Brownies
Lemon Tarts
Almond Spice Cake
Almond Date Cookies
Almond Butter Cookies
Introduction

This grain free diet cookbook contains

easy and delicious grain free baking and
dessert recipes. You will love this
cookbook if you are on a diet that
excludes grain recipes such as the paleo
diet or the gluten free diet. You may have
trouble finding delicious baking and
dessert recipes if you are on one of these
diets. This cookbook will hopefully
solve that problem!

There are plenty of great reason why you

should consider a grain free diet. Here
are a couple of reasons:
Lowers your carb intake, this will
help you lose weight since diets
low in carbohydrates are key to
burning fat and losing weight.
You will be consuming no gluten,
which is great if you have a grain
allergy like celiac disease or a
sensitivity to celiac! (many people
are unaware that they have this
disease)
A grain free diet will help you
regulate your blood sugar levels,
this is important for people who
have diabetes. Many foods that
contain grain will cause your blood
sugar levels to spike.
The recipes in this book taste just as
good as normal grain recipes and we
hope you enjoy them!
Chapter 1 - Bread And
Muffin Recipes
Coconut Flour Applesauce
Bread

Ingredients
6 eggs
1/4 tsp sea salt
1/3 cup applesauce
1/3 cup coconut oil, melted
3/4 cup coconut flour
2 tbsp ground flax
Directions
Preheat oven to 350F degrees.

Combine all ingredients and mix well.

Make sure there are no coconut flour
lumps, use a blender if necessary.

Place parchment paper on load pan and

spread mixture into loaf pan.

Bake for 45 minutes.

Cool completely before slicing.

Coconut Flour Flax Bread
Ingredients
1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground
1/2 teaspoon salt
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water (use coconut milk for a
moister bread)
1 teaspoon apple cider vinegar
Directions
Preheat oven to 325F. Grease a small
loaf.

Mix all the dry ingredients together.

Combine all the wet ingredients.

Add the dry ingredients to the wet and

beat well. Batter will be thick.

Pour into loaf pan and bake for 40

minutes or until toothpick comes out
clean.
Cool completely before slicing.
Almond Flour Flat Bread

Ingredients
8 ounces cream cheese, softened
4 eggs
2 ounces almond flour (1/2 cup )
1 ounce parmesan cheese, grated (1/4
cup )
3/4 cup low carb bake mix
1 clove garlic, minced
1 teaspoon baking powder
4 ounces Italian blend cheese, shredded
(1 cup)
2 teaspoons herbs and seasonings of
your choice
1 tablespoon olive oil

Directions

Put the cream cheese, eggs, almond

flour, parmesan, bake mix, garlic and
baking powder in a food processor.
Process until the mixture is smooth and
well blended.

Add your desired seasonings and blend

briefly. Add the shredded Italian cheese
and pulse to mix in.
Line an 11x17" jelly roll pan with
parchment paper. Spoon the batter onto
the paper and carefully spread to an
even layer over the whole pan. It's a bit
easier to do if you cover the batter with
a sheet of plastic wrap and use your
fingers to press the batter into the pan.

You may need to reposition the plastic if

it's not quite big enough to cover the
whole surface.

Peel off the plastic and discard. Bake at

350º for 20-30 minutes until nicely
browned. Remove from the oven and
immediately brush the surface with olive
oil.
Remove from the pan and cool on a rack.
Banana Bread

Ingredients
2-3 ripe, mashed bananas
1/3 cup butter, melted
6 eggs
2 tbsp honey
1 tsp vanilla
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/3 cup nuts
Directions

Combine bananas and melted butter. Mix

well. Add eggs, honey, and vanilla and
whisk until eggs are combined.

In separate bowl stir together dry

ingredients. Add to wet ingredients. Add
nuts if using and stir in.

Transfer batter to greased loaf pan and

bake at 350F for 45 minutes or until
toothpick inserted in middle comes out
clean.
Carrot Muffins

Ingredients
1 cup coconut flour
1 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup ground flaxseed meal
1/4 cup agave
1 tsp cinnamon
2 tsp vanilla extract
2 tsp baking powder
4 eggs
6 tbsp Coconut Oil
1/2 cup low-fat milk
Directions
Preheat oven to 350F.

Combine all ingredients in a large

mixing bowl. Spray muffin cups with
non-stick cooking spray.

Pour batter into cups and bake for 20

minutes.
Coconut Zucchini Bread

Ingredients
1 medium zucchini, shredded
6 pastured eggs
1/2 cup extra virgin coconut oil
1/4 cup stevia blend
1 tsp vanilla extract
1 tbsp ground cinnamon
1/2 tbsp pumpkin pie spice
1/2 tsp unrefined salt
1 tsp baking soda
1/2 cup organic coconut flour, sifted
1/3 cup sprouted pecans or walnuts,
chopped
Directions

Preheat oven to 350F.

Shred zucchini and place all ingredients

in blender.

Pour into loaf pan that is lined with

parchment paper.

Bake at 350° for 50 minutes.

Banana Cinnamon Bread

Ingredients
7 eggs
3/4 cup coconut flour
2 ripe bananas
1/2 tsp vanilla extract
1 tsp cinnamon
1/3-1/2 cup coconut milk
Directions

Mix all ingredients in mixing bowl. Pour

into greased bread pan and bake at 350F
for 45-60 minutes.
Zucchini Flax Muffins

Ingredients
4 ounces almond flour (1 cup)
1/2 cup golden flax meal
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
3/4 cup granular Splenda or equivalent
liquid Splenda
1/2 tsp blackstrap molasses
1 tsp vanilla
1/2 tsp caramel extract, optional
2 tbsp heavy cream
2 tbsp water
2 tbsp butter, softened
2 eggs
3/4 cup shredded zucchini, tightly
packed

Directions
In a medium bowl, stir together the
almond flour, flax meal, baking powder,
salt, cinnamon and granular Splenda, if
using.

If using liquid Splenda - mix it in a

custard dish with the extract, cream and
water.

Combine everything with the dry

ingredients and stir with a wooden
spoon until well blended.

Fill 6 paper-lined muffin cups with the

batter, dividing it evenly among them.
Bake at 350Fº 20-26 minutes, until the
tops are golden brown.

Remove from the pan and cool on a rack.

Serve warm or at room temperature.
Coconut Flour Paleo Bread
Ingredients
1 tbsp apple cider vinegar
5 large egg
16 tbsp organic coconut flour
16 tbsp organic ground flax seed
1 tsp salt
3 tsp baking powder
1 tsp baking soda
4 tbsp coconut oil
1/8 cup of water
Directions

Beat together wet ingredients.

Mix together dry ingredients.

Mix dry ingredients into wet ingredients

and mix until becomes a fluffy dough
mixture. Careful not to over mix.

Pour into small loaf bread pan and

smooth top.

Bake on 350F for about 60 minutes.

Almond Flour Cornbread

Ingredients
1 cup almond flour
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
2 tbsp butter
1/4 cup sour cream
Directions

Preheat oven to 350°F.

In a bowl, mix together wet ingredients,

then add dry ingredients and mix again.

Pour into greased baking dish, then bake

for 20 minutes or until edges begin to
brown.
Cranberry Muffins

Ingredients
1 cup whole fresh cranberries
1.25 cup flax seed meal
1 tsp baking powder
3 tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup splenda
4 large eggs
1/4 cup olive oil
1/2 cup sugar free syrup
1 tbsp vanilla

Directions
Pre heat oven to 350F.

Liberally butter the muffin tins, do not

use muffin liners they will stick. Recipe
will make 15 muffins.

Pour boiling water over cranberries and

let sit for 5 minutes. mix wet ingredients
and dry ingredients separately and then
combine, except the cranberries you
don't use them yet.
Let mixture stand for about 10 minutes to
thicken, fold in cranberries once
thickened a little bit.

Fill each muffin cup up about 3/4 full.

Bake for about 17 minutes or until

toothpick comes out clean.

Let cool and serve.

Almond Flour Apple
Cinnamon Muffins
Ingredients
4 oz almond flour (1 cup)
1/2 cup golden flax meal
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 cup granular Splenda
1/2 tsp blackstrap molasses
1 tsp vanilla
2 tbsp heavy cream
2 tbsp water
2 tbsp butter, softened
2 eggs
1/2 cup tart apple, peeled, cored and
shredded
Directions
In a medium bowl, stir together the
almond flour, flax meal, baking powder,
salt, cinnamon and granular Splenda, if
using.

If you're using liquid Splenda, mix it in a

custard dish with the extract, cream and
water.

Combine everything with the dry

ingredients and stir with a wooden
spoon until well blended.

Fill 6 paper-lined muffin cups with the

batter, dividing it evenly among them.
Bake at 350Fº 15-20 minutes, until the
tops are golden brown.

Remove from the pan and cool on a rack.

Serve warm or at room temperature.

Store in the refrigerator.
Flourless Peanut Butter
Bread

Ingredients
1 cup peanut butter (no added sugar)
3 eggs
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vinegar
2 tsp stevia

Directions
Preheat oven to 350F.

Blend peanut butter and eggs till smooth.

Stir in remaining ingredients.

Pour into greased loaf pan and smooth

the top.

Bake 30-40 minutes, till toothpick comes

out clean. Let cool before slicing.
Coconut Flour Blueberry
Muffins

Ingredients
3 eggs (room temperature)
1/3 cup coconut flour
¼ cup melted butter
½ teaspoon vanilla
¼ teaspoon salt
¼ cup sugar substitute equivalent (liquid
preferred)
½ teaspoon baking powder
2-5 tbsp water
½ cup raspberries or blueberries

Directions
Preheat oven to 375 F. Prepare pan with
a generous amount of butter.

Whisk or beat the eggs until whites and

yolks are well-mixed.

Stream in the butter while continuing to

whisk. Add salt and vanilla and mix
until combined.

If using liquid sweetener add at this

point. Mix the remaining dry ingredients
- coconut flour, baking soda, and
sweetener if using powder.

Mix the dry and wet ingredients together.

Now you will whisk in water, one
tablespoon at a time. Get it to a
consistency that will hold up the berries,
but not be too thick. Add water to
achieve right consistency.

Gently mix in the berries and divide

among 6 muffin cups.

Bake for 15 to 18 minutes, or until just

turning golden on top.
Flax Nut Bread

Ingredients
1 cup almond flour
1/4 cup flaxmeal
1/3 cup mixed dry nuts (cashew,
pistachios, hazel, almond, walnut),
coarsely cut
0.3 oz pumpkin seeds
0.3 oz poppy seeds
1.5 tbs olive oil
1/2 tsp baking powder
Pinch of salt and sweetener (optional)
3 eggs
1tbs apple vinager

Directions

In a medium bowl, combine almond

flour, flax meal, salt and baking soda.

In a larger bowl, blend eggs 3-5 minutes

until frothy, and stir apple vinager and
then olive oil in to eggs.

Mix dry ingredients into wet, then add

nuts and seeds
Pour batter into a greased small sized
loaf pan

Bake at 350º for 30-35 minutes, until a

toothpick inserted into center of loaf
comes out clean
Banana Chocolate Muffins

Ingredients
1 cup sifted almond flour
1/2 tsp salt
1 tsp vanilla extract
2 banana very ripe and mashed
1 tsp baking powder
3/4 tsp xantham gum
1/4 cup truvia natural sweetener
1/2 bar of dark chocolate chopped
Directions

Preheat oven to 375F

Sift dry ingredients - set aside.

Cream eggs and truvia until frothy. Add

mashed bananas and vanilla extract. Mix
in dry ingredients until just blended.
Fold in chopped chocolate.

Spray mini muffin trays with non stick

spray. Sprinkle with equal blend of
cinnamon and truvia to cover insides of
muffin tin.
Bake 15 minutes or until golden brown.
Apple Raisin Muffins
Ingredients
2 cups almond flour
2 medium bananas
1 medium apple
1/4 cup unsweetened applesauce
2 small boxes raisins
2 eggs
1 tbsp cinnamon
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
Directions

Preheat oven to 350F. Mash bananas.

Add wet Ingredients to bananas. Mix

well.

Add dry ingredients to wet mix. Mix

well. Spoon into greased muffin tin or
into muffin cups.

Bake for 30 mins or until fork comes out

clean.
Chapter 2 - Grain Free
Dessert Recipes
Lemon Squares

Ingredients
2 cups almond flour
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons cornstarch
6 tablespoons cold butter, diced
Filling
2 large eggs
1 cup sugar
1/3 cup lemon juice
2 tablespoons gluten-free cornstarch
1 pinch salt
Directions
Preheat the oven to 350 F. Lightly grease
an 8-inch square pan or 9-inch round
pan.

To make the crust: Combine the dry

ingredients in a small bowl, whisking to
blend. Add the cold butter, working it in
with your fingers or a pastry blender
until the mixture is evenly combined and
crumbly.

Pour the mixture into the prepared pan,

shake to distribute, and press the crust
into the bottom and about 1/2 inch up the
sides of the pan.
Bake the crust until it's light golden
brown, about 8 to 10 minutes.

While the crust is baking, whisk together

the filling ingredients.

Remove the crust from the oven, and

pour the filling over the hot crust. Return
the squares to the oven and bake them
for 14 to 18 minutes, until the filling
appears set.

Remove the squares from the oven, and

allow them to cool in the pan before
cutting into 2-inch pieces. Cover the
squares, and refrigerate until ready to
serve.
Coconut Cookies

Makes 20 cookies

Ingredients
1 ounce almond flour
2 ounces unsweetened coconut, ground
fine
1/8 teaspoon salt
2 tablespoons granular Splenda
1/8 teaspoon vanilla
1 egg white
Directions
Mix all of the ingredients well in a small
bowl. Everything should be moist and
the dough should hold together.

Drop the dough by teaspoons onto a

parchment or silicone lined 12x17"
baking sheet. Roll each piece of dough
into a ball.

Cover the balls with plastic wrap and

take a baking powder can, that has about
an 1/8" rim around the bottom, and press
down firmly over each ball of dough.

Be sure to press all the way down to the

baking sheet. Peel off the plastic wrap
and repeat until all the crackers have
been shaped.

Bake at 325º for 15-20 minutes, or until

golden brown.
Almond Flour Carrot Cake

Makes 20 Servings

Ingredients
1.2 cup almond flour
2 tbs flax meal
1 oz coconut ground
2 oz hazel nut
30g dark 85% chocolate
2tbs olive oil
1 cup carrot ground
3 medium eggs
1oz cream cheese
1 tbs honey
1.5 tsp baking powder
cinnamon
ginger
vanilla extract

Directions

In a food processor add all ingredients

except chocolate and the hazel nut and
blend well.
In a different cup, crush the chocolate .

Crush the hazel nuts separately , in small

pieces.

Add half the crushed hazel nuts to the

blend.

Pour the blend in a silicon mold and top

it with the crushed dark chocolate and
crushed hazel nuts.

Bake in a 375 F oven for 45 min, or till

a sharp object comes out clean.
Chocolate Chip Almond
Flour Cookies
Ingredients
2 ½ cups blanched almond flour *
¼ tsp celtic sea salt
¼ tsp baking soda
10 tbsp butter, melted
1 tbsp vanilla extract
½ cup agave nectar
1 cup dark chocolate chips
Directions

Combine dry ingredients in a large

bowl.

Stir together wet ingredients in a smaller

bowl. Mix wet ingredients into dry.

Form 1" balls and press onto a

parchment lined baking sheet. Bake at
350° for 7-10 minutes.

Cool and serve.

Ginger Snaps

Makes 42 cookies

Ingredients
1 1/2 cups almond flour
3/4 cup coconut flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter softened
3/4 cup Sukrin Gold
1 egg

Directions
In large bowl, combine almond flour,
coconut flour, baking powder, cinnamon,
cloves, and salt.

In another large mixing bowl, cream

together butter and Sukrin Gold.

Beat egg into butter mixture.

Slowly add dry mixture into butter

mixture. Knead into a dough.
Scoop into balls and roll in Sukrin.

Place dough balls or scoops onto

parchment paper lined cookie sheet or
use non-stick silicon baking sheet
leaving with adequate spacing.

Press each ball down with flat bottom

glass. Bake at 350 F for about 8 to 10
minutes.
Almond Flour Brownies
Ingredients
3/4 cup blanched almond flour
2/3 cup agave nectar
1/2 cup chopped walnuts
2 eggs
5 tablespoons unsweetened cocoa
powder
1/4 cup coconut oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175
degrees C).

Mix almond flour, agave nectar, walnuts,

eggs, cocoa powder, coconut oil, and
vanilla extract together in a bowl;
spread into an 8-inch square baking dish.

Bake in the preheated oven until edges

of brownies begin to pull from sides of
dish, about 30 minutes. Let brownies
cool slightly before slicing, about 5
minutes.
Lemon Tarts
Ingredients
1 cup almond meal
3 tbsp lemon juice
4 dates, pitted
Filling
6 tablespoons lemon juice
1 lemon, zested
1 tablespoon honey, or to taste
2 eggs
Directions
Preheat oven to 350 degrees F (175
degrees C). Line 4 muffin cups with
paper liners.

Blend together almond meal, 3

tablespoons lemon juice, and dates in a
food processor. Press mixture firmly into
bottoms and up sides of prepared muffin
cups to make crusts.

Bake in the preheated oven until crusts

are lightly golden brown, 10 to 12
minutes.

Heat 6 tablespoons lemon juice, lemon

zest, and honey in a saucepan over low
heat; simmer for 2 minutes. Beat eggs in
a bowl. While mixture is simmering,
slowly add eggs, whisking vigorously.
Remove from heat and allow to cool for
5 minutes. Pour filling into shells, and
place in refrigerator to cool.
Almond Spice Cake

Makes 9 Servings

Ingredients
1 cup milk
1tbsp. white vinegar
2 tbsp. butter - softened
2 tbsp. shortening - softened
3/4 cup Splenda granulated
1/2 tsp. vanilla
1 large egg
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. ground allspice
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup almond flour

Directions

Preheat oven to 350 degrees. Prepare 8"

square baking dish by either spraying
with Baker's Joy or grease the sides.
Mix vineger and milk. Set aside.

In medium mixing bowl, cream together

butter and shortening. Blend in Splenda.
Add vanilla and egg. Mix until well
blended.

Add spices, baking powder, and baking

soda. Stir to mix. Begin adding almond
flour and milk mixture alternately,
stirring until just mixed after each
addition.

Pour into baking dish. Bake for 40

minutes at 350 degrees. Allow to cool
on a wire rack for 1 hour. Cake will be
extremely moist and very dense.
Almond Date Cookies

Ingredients
2 1/2 cups blanched almond flour
1 cup pitted and chopped dates
1/2 cup chopped dried cherries
1/2 cup chopped walnuts
2 tablespoons chia seeds, or more to
taste
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut oil
1 egg
2 tablespoons maple syrup
1 tablespoon vanilla extract
Directions

Preheat oven to 350 F (175 degrees C).

Line 2 baking sheets with parchment
paper.

Combine almond flour, dates, cherries,

walnuts, chia seeds, baking soda, and
sea salt in a large bowl; whisk to blend.
Add coconut oil, egg, maple syrup, and
vanilla extract; blend well with a spoon
or fork until dough comes together.

Scoop dough onto prepared baking

sheets with a small cookie scoop.
Bake in the preheated oven until edges
are golden, about 15 minutes.

Turn off oven and let cookies sit with

oven door closed, about 10 minutes
more. Remove from oven and let cool.
Almond Butter Cookies

Makes 32 cookies

Ingredients
1
⁄2 cup softened butter
1 large egg
1
⁄2 cup Splenda brown sugar blend
1
⁄2 cup Splenda sugar substitute
1 teaspoon vanilla extract
3
⁄4 cup smooth almond butter
1
⁄4 teaspoon salt
1 teaspoon baking soda
2 teaspoons wheat gluten
2 tablespoons ground flax seeds
1 cup almond flour
3
⁄4 cup Atkins baking mix

Directions
Blend first five ingredients with a mixer
until smooth and fluffy.

Make sure to scrape down sides, then

add Almond butter and mix well.

Mix dry ingredients in a separate bowl.

Then slowly mix into wet ingredients.
Mixture should not stick to bowl or
spatula. If too sticky, add 1 tablespoon
of additional Atkins baking mix and
blend. Repeat if necessary.

Use tablespoon and form into 1" balls.

Spray non-stick baking sheet with
cooking spray, or use a non-stick pan.

Press down balls with a fork in criss

cross pattern.

Bake at 375F for 12-15 minutes, until

browned.
Remove and cool on cookie sheet.