Viewing entries tagged
refined sugar free

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Carrot Zucchini Muffins

*I adapted this recipe from the cookbook "Run Fast. Eat Slow"

Carrot & Zucchini Muffins

2 Cups Almond Meal
1 Cup Gluten Free Oats
2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Chopped Walnuts (optional)
2/3 Cup Raisins
3 Eggs
1 Cup Grated Zucchini (~1 zucchini)
1 Cup Grated Carrots (~2 carrots)
6 tbsp melted Ghee
1/2 Cup Maple Syrup
1 tsp Vanilla Extract

  1. Preheat the oven to 350 degrees
  2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, walnuts, and raisins.
  3. In a separate bowl,  beat 3 eggs.  Add zucchini, carrots, ghee, maple syrup, and vanilla to the egg mixture and stir to combine
  4. Add the wet ingredients to the dry ingredients and mix until just combined.  Batter will be thick
  5. Spoon the batter into muffin cups, filling each to the brim
  6. Bake for 25-35 minutes

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Paleo Lemon Poppyseed Muffins

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Paleo Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

*you can double this recipe to make 2 cakes or one bundt cake (pictured below)*

4 Eggs
1/4 Cup Honey
3 tbsp Coconut Flour
3 tbsp Tapioca Flour
3 tbsp Melted Coconut Oil
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
Juice of Four Lemons
2 tbsp Poppyseeds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, coconut oil, lemon juice and vanilla)
  3. Add in the dry ingredients (coconut flour, arrowroot flour, baking powder, and salt)
  4. Once fully combined, add in the poppyseeds and fold in gently to combine
  5. Pour the batter into a greased baking pan.  I made mini muffins but you can use this same batter to make regular size muffins, cake or bundt cake (pictured below)

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Pumpkin Donuts with Coconut Glaze

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Pumpkin Donuts with Coconut Glaze

I need to confess something.  Don’t judge.  I hate Thanksgiving food.  No disrespect to my grandma, but the turkey is always cold and dry and don’t even get me started on sweet potatoes covered in marshmallows.  Needless to say, just not my jam.

That being said, somehow I always leave Thanksgiving dinner having to unbutton my pants. Finishing dinner completely unsatisfied, I end up going cuh-razy at the dessert table, making up for a lack in turkey with butter, flour and sugar.

Well that will be all different this year!  Ok maybe not completely different.  The turkey will probably still be dry and alas, I know my efforts to ban marshmallows from any dinner side dish will fail once again. 

The HUGE difference this year will be my Paleo Pumpkin Donuts at the dessert table! Yummm.  Instead of enduring an excruciating stomachache from excess gluten, sugar, and dairy, I will be able to enjoy these grain-free, gluten-free, dairy-free, sugar-free and GUILT-FREE Pumpkin Donuts with a Coconut Glaze. 


Paleo Pumpkin Donuts

For the Donuts:

1 ¾ cup almond flour

3 tbsp coconut flour

½ tsp salt

1 tsp baking soda

5 tbsp maple syrup

4 tbsp coconut oil (melted)

½ cup pumpkin puree

½ tsp vanilla

2 tsp pumpkin pie spice


For the Glaze:

½ cup coconut butter, slightly melted

2 tbsp maple syrup

2 tbsp water

  1. Preheat the oven to 350 degrees
  2. Lightly spray a donut pain or use coconut oil to coat
  3. Whisk the dry ingredients together in a medium size bowl: almond flour, coconut flour, salt, baking soda and pumpkin pie spice
  4. In a separate large bowl, whisk together the wet ingredients: maple syrup, coconut oil, pumpkin puree, and vanilla extract
  5. Slowly mix the dry ingredients into the wet.  Whisk together until combined
  6. Fill a Ziploc bag with donut batter and cut the top off one of the bottom corners. Use this as a piping bag and fill the donut pan ¾ of the way full
  7. Bake for 20 minutes
  8. Let cool for 5 minutes and then flip the donuts out and cool on a wire rack.
  9. While the donuts are cooling, whisk together the ingredients for the glaze: coconut butter, syrup and water
  10. Once donuts have cooled completely, dip the top into the glaze and swirl gently to evenly coat the donut.  Return to the wire rack and top with sprinkles! 

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Pumpkin Bundt Cakes

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Pumpkin Bundt Cakes

I love summer and usually when it ends I’m longing for more, holding onto my flip-flops for dear life.  This year I actually feel ready for fall. 

With my new blog and business in high gear, I am looking forward to spending these precious fall weekends brainstorming and perfecting recipes for you guys.  I have a lot going on that I’m super excited about.  Fall gives me the opportunity to slow down a little bit and smell the roses…or the pumpkins? 

Tis the season for everything and anything pumpkin.   These pumpkin bundt cakes are over the top fall and they’re delicious!  They’re soft and moist, with just the right amount of pumpkin and spice.  As always, they're also HEALTHY!  Gluten and grain free, refined sugar free, and dairy free?  Duh!  

Go ahead- dig in, guilt-free and let's get fall off on the right foot!

Pumpkin Bundt Cakes

3 eggs

1 cup coconut sugar

1 cup pumpkin puree

½ cup unsweetened applesauce

1 tsp real vanilla extract

¼ cup melted coconut oil

1 ½ cups gluten-free flour mix

1 tspn salt

1 tspn baking soda

2 tspn baking powder

2 tspn pumpkin pie spice

  1. Preheat the oven to 325 degrees
  2. Grease or spray a bundt pan.  I used mini but you can also use a large bundt pan
  3. Mix the dry ingredients in a large bowl- GF flour, salt, baking soda, baking powder and pumpkin pie spice
  4. With an electric mixer, blend the eggs until light and foamy
  5. Add the sugar, and wet ingredients (vanilla, pumpkin puree, unsweetened applesauce, coconut oil)
  6. Blend the batter until just combined.  Do not over mix
  7. Spoon the batter into the bundt pan.  Make sure to leave room at the top.  The batter will rise!
  8. Bake for 20 minutes if using a mini bundt pan.  Increase time to 30 minutes or until toothpick comes out dry, using a large bundt pan.

 

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