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    Paleo Blueberry Bagels

    Paleo Blueberry Bagels

    Guiltless Paleo Blueberry Bagels

    I've been wanting to make a Guiltless Blueberry Bagel for awhile now. The first test batch I did came out really sweet and could basically be a Guiltless Blueberry Donut, which is pretty awesome too, if you're in the mood for one of those! (Just replace the maple syrup in the recipe below with 3/4 c coconut palm sugar.) The texture of this bagel is a little soft, kind of like a muffin since they are baked and not boiled like traditional bagels, but they are still wonderful and delicious! They have just the right amount of sweetness and the fresh tart blueberries finish out that wonderful flavor profile. Can't wait to hear what you think when you make these! 

    Gluten-Free, Grain-Free Nutrient-Packed Guiltless Blueberry Bagels Recipe 

    Makes 6 bagels 


    2 organic eggs

    1 3/4 c Guiltless Superfoods Flour

    1 T unrefined, organic coconut oil 

    1 t cinnamon

    1/2 t baking powder 

    1/4 t sea salt

    1/2 t vanilla extract 

    1 1/2 T real maple syrup

    1 c fresh blueberries



    Preheat oven to 350 degrees. 

    Add all ingredients, except blueberries, to a large mixing bowl and mix by hand with a wooden spoon until totally combined. Gently fold in blueberries. 

    Spray a donut pan with non-stick cooking spray. 

    Spoon batter evenly into each of the 6 molds. 

    Bake for 25 minutes or until slightly golden. 

    Cool for at least 10 minutes. 



    *I found my donut pan at my local Target. You can also order through this link on Amazon.


    Grain-Free Breakfast Casserole

    Grain-Free Breakfast Casserole

    Grain-Free Broccoli, Bacon and Cheddar Breakfast Casserole 


    Before we started Guiltless in 2012, we actually began this healthy, gluten-free, grain-free and low-carb foods thing with crustless QUICHES! That's right, you are talking to the Quiche Queen here... or at least that was the name of the company. We specialized in delicious, low-carb, crustless quiches. And it was out of serving a crustless pizza quiche to a friend, that he said, if y'all can come up with a bread that tastes like real bread but isn't... you'll have it! 

    So, we created a bread (well, it wasn't us at all, the idea was given to us from up above)! Using seeds. Not grains. Not almonds. Not coconut. But 7 superfood seeds! So now that we have this amazing bread, I had to add it to our most beloved quiche recipe of all time, the Turkey Bacon, Broccoli and Cheddar! It's even better now with the addition of Guiltless Bread cubes. The bread gets soft and seasoned on the inside of the breakfast casserole, and they get golden and crispy on the outside. 

    We use half and half plus almond milk in this recipe to give it that rich and buttery flavor while still cutting down on dairy and milk fat. We have tried it with just almond milk, but you don't quite get the rich and creamy flavor you want to bite into in a dish like this. And since we use turkey bacon instead of pork, you don't get nearly as much of the fat rendering from the bacon, so the half and half helps! 

    This breakfast casserole is perfect to serve on Thanksgiving morning or to have over the weekend if your family and friends are staying a few days. It is a crowd pleaser and fun to gather around with ones you love! 

    We hope you make this recipe for the holidays! And please let us know how you like it! 

    Happy Thanksgiving to you and yours, 


    Gluten-Free Quiche Recipe 


    4 cups broccoli florets

    non-stick cooking spray, divided

    6 strips turkey bacon, sliced in half lengthwise, then cut into 1/2 inch pieces

    12 organic eggs

    2 teaspoons Dijon mustard 

    3/4 cup half and half

    3/4 cup almond milk

    1 teaspoon sea salt

    1 teaspoon fresh cracked black pepper

    4 slices Guiltless Sandwich Bread, cut small into 1/2 inch cubes

    3 cups shredded sharp cheddar cheese, divided


    Preheat oven to 425 degrees

    In a large pot of boiling salted water, add in the broccoli and cook for 3 minutes; until just tender enough to pierce with a fork. Drain in a colander, and cover with ice and cold water to stop cooking. 

    In a medium skillet, put on medium-high heat, coat with cooking spray, add in the cut bacon pieces, and cook for about 5-6 minutes until browned but not completely crispy (they will finish cooking in the quiche in the oven). 

    In a large mixing bowl, crack eggs and beat with a whisk. Then add Dijon mustard, half and half, almond milk, sea salt, and pepper, whisking until combined. Add in cubed bread and 2 cups of the cheddar cheese, stir to combine and completely coat bread cubes. 

    Spray a 9x13 inch casserole dish with cooking spray. Spread out the blanched broccoli in the dish. Pour in the egg and bread mixture over the broccoli, and move the broccoli around so the egg can get distributed everywhere. Lay the bacon pieces on top of the egg. Finish by sprinkling the last 1 cup of cheddar on top. 

    Bake for 25 minutes or until the top is browned and crispy. Test the center with a fork or toothpick. (Cover with a sheet of parchment paper and cook for an additional 5-10 minutes if the center isn't done.) 

    Cut into squares and serve! 


    Paleoish Nutrient-Packed Pizza

    Gluten-Free, Grain-Free, Low-Carb Pizza Packed with Nutrients 


    Guiltless Superfoods green Basil Pesto Pizza with artichoke hearts, spinach and feta is kinda like a green smoothie! Packed many of the same great life-giving ingredients! Chia, flax, pumpkin, hemp & 3 other nutrient-dense grain-free seeds, spinach & other vegetables, protein, antioxidants, and a great source of essential fats and long lasting energy!! Get your vitamins and nutrients from your pizza! Now we're talking! 

    Did you know: Our pizza crust (and ALL Guiltless Superfoods products) are made from 7 of the most nutrient-packed seeds on the planet?!

    Here is a little info a few of them and why we chose them for our Guiltless 7 Seed flour that makes up ALL of our products! Yes, your Guiltless Dark Chocolate Chip Cookies contains the same nutrients as your Guiltless Pizzas, Breads, Tortillas, Muffins and more! 

    Flax, Chia, Hemp, Pumpkin Seeds and More 

    1. Flax seeds: are an outstanding source of protein and fiber. The contain lots of omega 3 essential fats, that have been shown to have heart health benefits. 

    2. Chia seeds: are one of the richest plant-based sources of essential fats. They are a high quality protein food and are loaded with antioxidants. They are one of the most nutritious foods on the planet! 

    3. Pumpkin seeds: with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc, pumpkin seeds are nutritional powerhouses wrapped up in a very small package. They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost!

    Guiltless Spicy Baked Zucchini Chips

    These delicious little zucchini chips are lightly breaded with our gluten-free, grain-free, low-carb, 7 seed Sandwich Bread with just the right amount of seasoning and spice making them very nice! 

    These are best served hot out of the oven. I've played with slicing them thick and thin, and I prefer them on the thicker side. Try a few different thicknesses and see what you like. 

    My father-in-law who isn't really a health food guy loves these! The spicy, crispy exterior and slightly sweet and soft interior makes these guys ADDICTING! 

    YIELDS: You should get about 28 pieces on each pan, 2 pans. Yielding about 56 chips. 


    • 2 slices of Guiltless Sandwich Bread (about 1.5 cups)
    • 1 cup grated Parmesan cheese
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon crushed red pepper
    • 1/2 cup almond milk 
    • 2-3 medium zucchini (about 3 cups) sliced into 1/4-inch-thick rounds


    Preheat oven to 425 degrees. 

    Put Guiltless Bread in a blender or food processor on medium to high speed and blend bread down into coarse bread crumbs. 

    Put breadcrumbs, cheese, sea salt and spices into a medium bowl. Stir with a fork or whisk until thoroughly mixed. 

    Pour milk into a small, shallow bowl. 

    Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

    Place coated slices on a baking sheet lined with parchment paper. 

    Bake at 425 for about 30 minutes, or until browned and crisp. 

    Serve immediately.