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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Grain Free Ladyfinger cookies! (Gluten/Dairy/Coconut Free)

Grain Free Ladyfinger cookies! (Gluten/Dairy/Coconut Free)

I am SO excited for this recipe. I have just started to play with the concept of grain free pastries and have been having a blast.  I plan to do a few more flavors of these light sponge cake like cookies! (Can you say Nutella, Chai, Green Tea) please let me know if you have any requests! This recipe is made with Almond flour and comes together surprisingly easy.

Grain Free Lady Fingers!


Egg Yolk Mixture:

·      3 large egg yolks

·      2 Tbsp of Organic Cane Sugar

·      1/2 tsp. vanilla extract

Sift Together Flour Mix:

·      1/3 cup of blanched almond flour (33 grams)

·      1/3 cup of Tapioca Starch or Potato Starch ( 40 grams)

·      1/4 tsp. xanthan or guar gum

Egg white mixture:

·      3 Large Egg whites

·      1/8 cream of tarter

·      3 Tbsp of Organic cane sugar


1.    Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.

2.    In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white organic sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.

3.    In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.

4.    Transfer the batter to the pastry bag and pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch space between the cookies.

5.    When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 16-17 minutes or until the ladyfingers are firm, golden on the edges and but barely browned and are still spongy when pressed with a finger.

6.    Remove the baking sheets from the oven. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm.

7.    Finish cooling the ladyfingers on the wire rack before using or storing.


If you are not using the ladyfingers right away, freeze them.

This recipe was adapted from the Joy of baking to be made Grain Free!














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