Category Archives: Treats

Oatmeal Banana Bread

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Okay people.  I can’t ever make this bread again because it’s SO good that I literally ate almost all of it.  Sorry I’m not sorry.  It’s light and dense and healthy and amazing and sweet and wonderful.  There aren’t enough adjectives in the dictionary.  So, bottom line – you should make this and then eat it.  Maybe you should share a couple of pieces if you can.  Or not.  Totally up to you.  Let me know how you like it!!  I adapted it from the Food.com’s not so healthy version and just turned it into paleo banana bread!  Enjoy!

Ingredients 

  • 1 1⁄2 cups almond flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1⁄4 teaspoon salt
  • 1 cup oats
  • 2 mashed really ripe bananas (the riper the better!)
  • 1/4 cup coconut milk
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 (or more!) cups chocolate chips

 

Directions

  1. Preheat your oven to 350.  Spray a bread pan well with coconut oil spray.
  2. Honesty – there was no rhyme or reason to how I put these ingredients in the food processor…  I added them all in except the chocolate chips and mixed!!
  3. Fold in the chocolate chips and pour into the bread pan!
  4. Bake at 350 for 40 min or until you can stick a fork through and it comes out clean.

 

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Sweet Potato Chocolate Chip Coconut Cookies

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These are some of the easiest cookies I’ve ever invented!!  I think you could also make them as muffins because they have that muffin-like consistency!  I’m a sucker for a soft cookie, so this is right up my alley!

While on Whole30 (ish) I needed some extra carbs for all of my running, so I started throwing ingredients in the food processor and came up with these!!  (I since learned that vanilla extract ISN’T Whole30 compliant), but I really only ate these around my LONG ass runs, so I figured I would be forgiven.

I originally made them with raisins and coconut, but if you know me – you know I love me some chocolate, so I made them last night with chocolate chips!  BAM!  So easy, and so good!

INGREDIENTS

  • 1 sweet potato
  • 3/4 cup almond meal
  • 2 tbs coconut oil
  • 1 tsp (or more) vanilla extract
  • 1 tsp baking soda
  • 1/2 cup chocolate chips or raisins
  • 1/4-1/2 cup unsweetened coconut flakes

DIRECTIONS

  1.  Preheat the oven to 350 and prepare a baking sheet with parchment paper or spray with coconut oil.
  2. Bake your sweet potato.  To save time, I prick mine with a fork and put it in the microwave 3-4 minutes each side depending on size.
  3. When your potato is done, add it to the food processor along with the almond meal, oil, vanilla extract and baking soda.  Process until blended.
  4. If the batter is still hot from the potato – put it in the freezer to cool down for 10 minutes or so.  When it has cooled, fold in the chocolate chips and coconut flakes.
  5. Use an ice-cream scoop to scoop out each cookie onto the prepared baking sheet.
  6. Bake 15-25 minutes until they start to turn a little golden brown on the top.
  7. I like to cool mine in the freezer as well to help them set.  They will be soft just like a baked sweet potato!!
  8. Enjoy!

 

Paleo White Chocolate Cranberry Cookies

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I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!!  (And maybe a little for myself too!)  I found the original recipe on Paleo Running Momma and adjusted very little!  I added in a little spice to just give it that fall flair.

These would be a great addition to a Thanksgiving dessert table!

INGREDIENTS
  • 1 egg
  • ¼ cup unsalted butter
  • ¼ cup coconut sugar
  • 1 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup gluten free flour
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • pinch of fine grain sea salt
  • ½ cup white chocolate chips
  • ½ cup dried cranberries

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
  3. In a separate medium bowl, combine the dry ingredients.
  4. Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
  5. Stir the chocolate chips and cranberries into the dough.
  6. If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
  7. Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
  8. Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
  9. Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
  10. Enjoy!

 

Healthier Pumpkin Pie

img_2052I wanted to try an almost paleo pumpkin pie for the holidays, and it turned out really well!  I added in a white chocolate and coconut oil swirl to this one just to try it out, and it was great, but honestly – it doesn’t need it!!!  If you just do the pie it’s COMPLETELY PALEO!!!  I used a store bought crust which isn’t paleo, but you could always make a paleo crust!  I just wanted to try out the recipe to make sure it was good enough to post!!

I didn’t let mine cook through enough, so make sure that you do!  I tend to undertake things because I like my cookies soft and chewy, but a pie – you’ve got to bake that puppy through!

I adapted this recipe from Skinny Taste , and YUM! I bet your guests won’t even know it’s a healthier version of pumpkin pie!!  Try it!!  I hope you all have a Happy Thanksgiving!!!!

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INGREDIENTS:

  • 15 oz canned pumpkin
  • 2 tbsp whipped butter, softened
  • 3/4 cup coconut sugar
  • 1/2 cup coconut milk (or almond milk)
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Place pumpkin puree in a large bowl. Add butter, and mix well.
  3. Using an electric mixer, mix in sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
  4. Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
  5. Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

To add in the white chocolate swirl…  melt 1/2-3/4 cup of white chocolate and 2 tbs of coconut oil over low heat – constantly stirring so that it doesn’t burn.  Before baking – add in a little more than half of the white chocolate into the pie mixture.  Pour all of the pie mixture into the pie crust then drizzle the rest of the white chocolate on top and swirl in!

Triple Chocolate Paleo Donuts

 

img_1650-2Okay, I’ll admit it – I have a chocolate problem.  I envy those people that don’t like chocolate.  (And I also wonder what the hell is wrong with them?!).  So, I’m always trying to find healthier ways of using chocolate that makes me feel less bad about eating as much as I do.  I told you I have a problem!!!  🙂

I found the original recipe of the donut on Running To the Kitchen, and tweaked it very little.  These little things are rich, and kind of amazing.  Okay, they are amazing.  The great thing about donuts is that you can really have some fun with the toppings!  I came up with the frosting for this and then went cray with the toppings.  I topped 2 with sea salt, cinnamon and coconut sugar, 2 with coconut shavings and 2 with Gluten Free Pumpkin O’s from Trader Joe’s!  img_1648-2INGREDIENTS FOR DONUT

  • 3/4 cup almond flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 eggs
  • 3 tablespoons coconut oil
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup of dark chocolate chips

INGREDIENTS FOR FROSTING

  • 3/4 cup of chocolate
  • 1-2 tablespoons of coconut oil

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine almond flour, cocoa powder, baking soda and salt.
  3. In a separate bowl add eggs to the other wet ingredients.
  4. Add wet ingredients to dry and stir until combined.
  5. Fold in the chocolate chips to the batter.
  6. Spray your donut pan really well!
  7. Pour batter into donut pan.
  8. Bake for 12-13 minutes. Remove from pan and transfer to cooling rack.
  9. Let the donuts cool 30 minutes or so before making the frosting.
  10. Heat a pan over low to medium heat and combine chocolate and coconut oil stirring constantly.  Pull the pan off the heat and continue to stir until melted.
  11. Carefully dip each donut into the frosting and add desired toppings.
  12. Let cool or place in the fridge to help the frosting set.

Perfect Paleo Pumpkin Spiced Raisin Muffins

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This is really like a mouthful of fall, and believe me – that’s a good thing!  This is the perfect breakfast, snack, after-dinner treat…  The first time I made it I just felt like it needed to be a little spicier.  So, if you want it spicier or sweeter – add more of both!

I adapted this one from Detoxinista by adding in raisins and less sugar, and a few other things and boom there you have it!  Fall on a plate!  It makes 6 large muffins or 12 smaller ones.  I think I may have to go have another right now…  Hope you enjoy it!

Ingredients

  • 3/4 cup pumpkin puree
  • 6 eggs
  • 1/8 cup honey
  • 1/8 cup maple syrup
  • 1 cup almond meal
  • 2 tbs coconut flour
  • 1 tbs cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp ground
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 cup raisins

Directions

  1. Preheat your oven to 350 degrees.  Line your muffin tin with muffin liners.
  2. Add everything into a food processor or mixer except the raisins and mix until blended.
  3. Fold in the raisins, and spoon out equal amounts into the muffin tins.
  4. Bake 20-30 minutes until you can insert a fork and it comes out clean!

 

 

Paleo Oatmeal Raisin Muffins

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There just nothin’ like a good muffin!  I’ve been on a little muffin kick lately – trying to perfect some of my paleo muffins, and I have to say…drumroll please…I did it!!!  I think you could put blueberries or chocolate chips in the base of this little guy, and they would probably be pretty darn rockin’.  Stand by – I will try this out for you and report back.  🙂

This muff makes a great breakfast or snack, and slap some butter on it, and BAM – heaven. Let me know if you try this recipe out and how you like it!

INGREDIENTS

  • 1 cup oats
  • 3/4 cup almond meal
  • 1/4 cup flaxseed meal
  • 2 large very ripe bananas
  • 2 large eggs
  • 2 Tbs coconut oil
  • 3 Tbs almond butter
  • 1/4 cup of honey
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 Tbs cinnamon
  • 1/8 teaspoon kosher salt
  • 1 cup raisins (or more depending on how raisiny you want it)

DIRECTIONS 

  1.  Heat your oven to 350 degrees.
  2. Prepare a 6-12 cup muffin tin with muffin liners and set aside.
  3. Put the oats in a food processor and process until it becomes like flour.
  4. Add in all other ingredients except the raisins and mix well.
  5. Fold in the raisins, and feel free to add in more if you want!
  6. Once the raisins are mixed into the batter, spoon out the batter and fill each muffin tin 3/4 way full.  Let them bake for 20-30 minutes until a toothpick comes out clean in the center of the muffin.
  7. Enjoy!