Tag Archives: sweets

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!

 

Paleo Red Velvet Donuts

img_1989Anyone that knows me knows that red velvet is my everything.  And I mean EVERYTHING. Basically, I can’t have it in my house because it will miraculously disappear.  And I can attest – this is still the truth because I made these little guys tonight, and 3 of them disappeared!! WHAAAAT??!!  I dunno what happened…

But I can tell you that these are THE BOMB.  I made a white chocolate frosting to go on top.  One word – YUM.  Maybe I also took one of them and crumbled it into red velvet Halo Top ice-cream.  Stop it.  Just stop it.

I adapted it from a recipe off of Foodie Fiasco, but here’s my version… YUM.  YUM. YUMMMM.

Ingredients

For cupcakes:
  • 1 1/4 cups GF white flour (I use Trader Joe’s brand)
  • 3/4 cup coconut sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/3 cup mashed banana
  • 1 teaspoon apple cider vinegar
  • Red food coloring – you can go natural with beet juice or food coloring

For the frosting:

  • 1 cup of white chocolate chips
  • 1-2 tbs of coconut oil
For cupcakes:
  1. Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with coconut oil.
  2. In a large bowl, combine flour, sugar, sweetener, cocoa powder, baking soda, and salt. Stir in coconut milk, egg, vanilla extract, banana or oil, and vinegar until uniform and no pockets of dry ingredients remain. Add in food coloring until batter is desired color. (Note that it will lose some of its color during baking.) Using an ice cream scoop, divide the batter evenly among the donut pan, and bake at 350 degrees Fahrenheit for 12-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.

For the frosting:

  1. In a skillet over low to medium heat, melt the chocolate chips and the coconut oil together and keep stirring so it doesn’t overheat or burn and become clumpy.
  2. Once melted and smooth, dip each of the donuts into the frosting and then let cool.  I like to put them in the fridge to set.  Enjoy!

 

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!

 

Banana “Trail Mix” Cookies

IMG_9699Soon I will say goodbye to sugar again.  It’s been nice knowing you, chocolate, but you’re going to have to go away for awhile again.  I SO miss how great I felt on Whole30!!  I thought about doing it again starting August 1, but because I have a marathon coming up I figure – I may need the grains… that’s my excuse for now anyways!  Have no fear, I WILL do Whole30 again…

All of that aside, sugar is still my friend for now, and I am trying to get rid of all of the chocolate chips in my house before next week!  I also had some overly ripe bananas, so I decided to put them all to use for my co-writers today and make these little yummies.

I found the original recipe on Bionic Bites, and tweaked it a bit to my liking.  Honestly, I don’t think it even needs sugar AT ALL especially with the chocolate chips.  Maybe if you leave them out, you would want to add a sprinkle, but it’s not necessary.  These make a great snack or breakfast cookie!  Enjoy!!

Ingredients

  • 2 large over-ripe bananas
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3/4-1 tsp coconut sugar (optional)
  • 1/2 TBS coconut oil
  • pinch of salt
  • 1/4 cup of chopped almonds
  • 1/4 cup of cranberries
  • coconut oil spray or butter to grease the cookie sheet

Preparation

1. Preheat oven to 350 degrees F.

2. Put bananas with oats, cinnamon, sugar, salt, baking soda, and oil in a food processor and process.

3. Mix in almonds, cranberries and chocolate chips.

4. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet.

5. Bake 25-30 minutes until soft.

 

6. Cool “cookies” and enjoy. The “cookies” will harden more as they cool.

 

Paleo Cinnamon Buns with Pistachios and Cranberries

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Yesterday I had a great track workout.  I got up early to do it, so I had some extra time when I came home to make breakfast and prepare for company I have in town!  So, I started googling, and came across a recipe for paleo cinnamon buns.  I mean, who doesn’t love a good bun?!!  I had to make them.  THEY ARE SO GOOD.

For a paleo, gluten free, healthier treat – you really can’t ask for more than this little thing.  They are super fragile, and a bit hard to roll, but totally worth the fight with the fragile dough.  You can also get creative with what you put inside.  Check out the original recipe on Paleo Grubs, and then see the little tweaks and additions I made to add more a little more fruit and take a little of the honey out.

I’m sitting here with a cup of coffee and one of these, and the morning really couldn’t be much better!

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For the dough
  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1 date
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • Pinch of salt
For the filling
  • 1 tbsp cinnamon
  • Honey, for drizzling
  • 1/8 cup of medijool dates finely chopped
  • 1/4 cup pistachios
  • 1/8 cup cranberries
For the glaze
  • 1 tbsp honey
  • 1 date
  • 2 tbsp coconut cream
  • Pinch of cinnamon
Instructions
  1. In a food processor – mix together the coconut oil, egg, date , and vanilla.  Add the almond flour, coconut flour, baking soda, and salt. Mix well to combine.
  2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the pistachios, chopped dates and cranberries.
  3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.
  4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.
  5. Meanwhile, make the glaze by stirring together the  date honey, coconut cream, over cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.

Pineapple Coconut Bars With Chocolate Date Crust

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When your neighbors help you move a new sofa bed couch (HEAVY) into your house – you make them treats!!  And these treats are pretty rockstar.  I’ve been on a fresh pineapple kick lately, so I made a fried cauliflower rice pineapple bowl, (which is the bomb.com – recipe coming soon) and with the carved out pineapple, I made these!!

I found the original recipe on Living With Chocolate, and really the only thing I did was take out the nuts and double the recipe to make the bars thicker.  So, I certainly can’t take credit for this one, but it’s worthy of sharing!

CRUST:
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 10 medjool dates (about 1 cup)
  • 1 teaspoon vanilla extract
  • 3 teaspoons coconut oil, melted

FILLING

  • 4 eggs
  • 2 cups fresh pineapple, chopped
  • 2 2/3 cup shredded coconut, unsweetened
  • 2 tablespoon fresh lime juice
  • 2 tablespoon vanilla extract
  • 2 tablespoon raw honey
  • 1 cup almond flour
  • pinch of salt
Instructions
CRUST:
  1. in a large bowl, mix the almond flour and cocoa powder
  2. remove pits from dates and process it in the food processor until creamy
  3. add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
  4. spread the mixture evenly on the bottom of an 8×8-inch pan lined with parchment paper or spray the bottom of the pan with coconut spray.
FILING:
  1. in a large bowl beat the eggs eggs
  2. mix in the pineapple, 2 cup of shredded coconut (reserve the remaining for the top), lime juice, vanilla and honey
  3. gently mix in the almond flour and salt with rubber spatula
  4. pour mixture over the crust and sprinkle top with remaining shredded coconut
  5. bake at 350°F for approximately 20 minutes or until the top starts to brown and the pineapple/coconut layer is firm
  6. set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.

Decadent Chocolate Black Bean Mexican Brownies

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I didn’t get a good picture of these before I called my neighbor to come down and try these spicy little gems. They ain’t pretty and are super delicate, so I would suggest possibly making them in a muffin tine, or it could even pass as a cake.  OR you could let them bake longer than I did and then let them sit longer than I did before cutting into them.  Oops.  They smelled ridiculous, so I couldn’t wait to get my hands on them.  They also have NO flour in them so if you don’t let them rest, they will fall apart.  Side note:  usually healthy little things like this taste even better the next day.  So, just be PATIENT.  It’s hard for me.  It’s just hard for me when it comes to chocolate.  I will say – they actually looked very pretty before I cut into them.  🙂

I had a half a can of black beans left over from my tempeh tacos, so I decided to put them to good use!  I started with a vegan, gluten free recipe from the Minimalist Baker, but I really changed a few things and made them not vegan and spicy.  (Again, oops.)  You could use a flax egg instead of a real egg if you want to keep it vegan.  Feel free to add more or less cinnamon and spice to your liking.

I hope you enjoy these delicate little decadent chocolate morsels!!

Ingredients

  • 1/2 15 oz can of black beans
  • 1 egg
  • 1.5 Tbs of coconut oil melted
  • 1/2 cup of cocoa powder
  • dash of salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup  coconut sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp of cayenne pepper or chili powder or combo – read the star below*
  • chocolate chips
Instructions
  1. Preheat oven to 350 degrees F
  2. Lightly grease a 12-slot standard size muffin pan or brownie tin.  Make sure you’ve rinsed and thoroughly drained your black beans at this point.
  3. Add remaining ingredients besides the chocolate chips – and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. *with the spices – I added a dash of both and kept adding because I really wanted to taste the spice.  Make sure to start with a little and taste before you bake to get the right amount of spice.
  4. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  5. Evenly distribute the batter into tin.
  6. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  7. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I
  8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point.
  9. Store in an airtight container for up to a few days. Refrigerate to keep longer.