PB&J Mini Muffins

These muffins are made with peanut/almond butter and fruit, so they taste like a bite-sized peanut butter and jelly sandwich 🙂 They are gluten free, paleo and refined sugar free too. Great for kids!!

RECIPE:

* 3/4 cup peanut or almond or peanut butter (I use creamy all natural unsalted Trader Joe’s almond butter)
* 1 cup of almond meal/flour – best if sifted first but will work great either way (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/4 cup honey
* 1/3 cup room temp coconut oil
* 1 teaspoon baking powder
* 1/8 teaspoon sea salt
* pinch of cinnamon
* 1/3 cup of unsweetened applesauce
* frozen strawberries or blueberries for the filling

Mix the wet and dry ingredients in separate bowls and then combine.

I coat the mini muffin pan with a bit of coconut oil spray instead of using muffin papers. Pour mix into muffin tins and top with frozen fruit and a pinch more cinnamon. I slice the strawberries and stick them all the way through the muffin batter, so the fruit gets baked into the center.

Bake in a preheated 350 degree oven for 15-20 minutes (for muffins) or 20-30 minutes (for bread).

These are great with butter, jam or both! I keep in the fridge to help it stay fresher longer.

photo by http://www.kyleespeletaphotography.com/

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Chocolate Chip Pumpkin Bundt Cake!

For these bundt cakes, I used a silicone bundt pan and sprayed it first with coconut oil spray. This recipe makes 4 medium sized cakes. It’s refined sugar free, dairy free, paleo and gluten free!! So delish!!

PUMPKIN CAKE:

– 1 cup canned pumpkin (look for bpa free cans!)

– 1/4 cup of pure maple syrup

– 1/4 cup of honey

– 2 eggs

– 1/2 cup coconut milk (must be canned, full fat only)

– 2 tablespoons cinnamon

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/4 cup vegan cacao chocolate chips (optional)

Mix all ingredients by hand in a bowl only until incorporated. Don’t overmix – a little swirl of the pumpkin is magic! Add in the chocolate chips if preferred.

Bake in a preheated 375 degree oven for 35 minutes, or until a knife in the middle of the cake comes out clean.

CHOCOLATE DRIZZLE:

– 1 cup of vegan cacao chocolate chips

– 1/2 cup of coconut milk (must be canned, full fat only)

– 1 teaspoon of vanilla

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spoon the chocolate into a ziplock bag and then cut the tip of the bag off. Gently squeeze and drizzle over the cake!!

Keep the cake in the fridge (the chocolate melts easily!!).

 

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Super moist brownies with chocolate ganache

Get ready for the best brownies you’ve had in a while, and pretty healthy for you too!

This brownie recipe is from Eat Drink Paleo, passed on from Canadian Karen. 🙂 The best part, they are made from sweet potatoes!

CHOCOLATE GANACHE:

  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 3 tablespoons honey

Fully melt the coconut oil. It has a very low melting point, so it just takes 10 seconds in the microwave. Add the cacao, vanilla and honey and mix well. Put into the fridge to set while the brownies are baking.

BROWNIES:
  • 1 medium sweet potato – 2-3 cups grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (I cut down to 1/2 cup)
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour (I cut down to 1 tablespoon for extra moistness)
  • pinch of salt (I used Himalayan pink salt)
  • 1/4 cup pecans (optional)

Mix all ingredients in a bowl. Pour mix into a parchment paper lined brownie pan. Bake in a 365 degree preheated oven for 25 to 30 minutes. I fully cool the brownies, or if you’re in a rush, put the brownies in the refrigerator to cool before adding the chocolate ganache. The chocolate is very easily melted, so it helps if the brownies are not warm if you want them to hold. Enjoy!

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Pumpkin pie bites

I adapted a recipe I found from the My Natural Family blog. Easy and delish!

CRUST:

  • 1 heaping cup pecans, walnuts or cashews (I used cashews for the pictured version)
  • ¼ cup almond flour
  • 8 soft pitted dates
  • ½ teaspoon cinnamon
  • pinch of salt (I used Himalayan pink salt)

Blitz all ingredients in a food processor until it starts clumping together (don’t overmix, you want the nuts to be a bit chunky). Press the mixture into molds. Spray your tin with a cooking spray (I use Trader Joe’s coconut oil spray). I put mine into a mini muffin tin, but you can use a cake tin or brownie pan. Make sure you really press the crust into the pan to make it firm. Place in the fridge.

PUMPKIN PIE FILLING:

  • 1 ½ cup canned pumpkin
  • 10-12 soft pitted dates
  • ½ cup coconut oil
  • ½ cup full fat coconut milk (canned)
  • 1 ½ teaspoon vanilla
  • 1 ½ tablespoon honey

Blitz all ingredients in a food processor until super creamy. Pour on top of the crusts and place in the fridge overnight. These are best cold, straight out of the fridge!!

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Cinnamon banana bread

Made this bread for my favorite lil nephew Lennon! He’s 9 months and loved it. It would also work as kid snacks by filling mini muffin tins halfway with mix, perfect size for kids!

RECIPE:

* 3/4 cup peanut or almond butter (I used crunchy all natural unsalted TJ’s almond butter)
* 1 cup of almond meal/flour – best if sifted first but will work great either way (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/4 cup honey
* 1/3 cup room temp coconut oil
* 1 teaspoon baking powder
* 1/8 teaspoon sea salt
* pinch of cinnamon
* 1 ripe banana mashed for mix
* 1 ripe banana sliced for tops of muffins

Mix the wet and dry ingredients in separate bowls and then combine.

Pour mix into muffin tins or a bread pan and top with thin slices of banana and a pinch more cinnamon. For bread, I always line the pan with parchment paper first to make it easy to take out of the pan when done. For muffins, I coat the pan with a bit of coconut oil spray instead of using muffin papers. Bake in a preheated 350 degree oven for 15-20 minutes (for muffins) or 20-30 minutes (for bread). Run a butter knife around the edge of the pan when done to help loosen up the bread, and it will pop right out. These are great with butter, jam or both! I keep in the fridge to help it stay fresher longer.

photo by http://www.kyleespeletaphotography.com/

Blueberry cake shake

Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic

RECIPE:

– 1/2 cup of blueberries (organic is best)

– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)

– handfull of ice

– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)

– 3-4 fresh dates (pits removed)

– pinch of cinnamon

Blend all ingredients in a blender. If needed – add more ice to make it slushier, or add more milk to make it creamier. Top with coffee cake crumbs for added flavor and texture. Here’s the link to the #refinedsugarfree #paleo #grainfree coffee cake recipe! https://creamnosugarblog.wordpress.com/2015/09/23/crumbly-coffee-cake/

Crumbly coffee cake

Crumbly soft and moist coffee cake! The crunchy cinnamon topping is dreamy. I took a coffee cake recipe from one of my favorites – @ellaclaireblog – and made it all #glutenfree #paleo and #refinedsugarfree. Recipe on the website!

CAKE RECIPE:

* 3 tablespoons melted or room temp coconut oil
* 1 egg
* 1/2 cup almond milk
* 1/4 cup unsweetened applesauce
* 2 tablespoons honey
* 1 tsp vanilla
* 1.5 cups almond flour sifted (@bobsredmill blanched is best!)
* 2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup chopped apples (firmer the better)

CRUNCHY CINNAMON TOPPING RECIPE:

* 1 tablespoon honey
* 3 tablespoons almond flour (I used the coarse bits left over after sifting for the cake above)
* 2 tsp cinnamon
* 1 tablespoon ghee
* 1/2 cup walnuts

Mix wet and dry ingredients separately by hand just until combined (don’t over mix). Combine both and add in the chopped apples. Add to a bread pan or silicone cake molds. In a food processor, blend the cinnamon topping ingredients until they start to stick together. Add the topping to the top of the bread/cakes. Press down a bit, so the topping sinks halfway to the middle of the cake. Bake for 25 mins in a preheated 375 degree oven. Super important – make sure the cake is fully baked when you take it out of the pan/molds. This mix is very moist, so if needed, put the cakes back in the oven (out of the pan/molds) for another 5-10 until baked through. I store these in the fridge and have with my morning coffee and a bit of jam, so good!

banana blueberry muffins

Banana blueberry mini muffins this morning – another original recipe! I realized half way through baking these, that we ran out of eggs. So they are refined sugar free, gluten free AND vegan and egg free too. They are sweet, crispy on the edges and super soft on the inside. (They must cool first!)

RECIPE:

– 1.5 cups almond flour (sifted or blanched is best)
– 1/4 cup ground flax or flax flour (sifted)
– 2 teaspoons cinnamon
– 2 tablespoons baking powder
– 1/2 cup unsweetened applesauce (organic if possible is best)
– 1/4 cup almond milk (I always use Califia unsweetened vanilla)
– 1 mashed banana
– 1 tablespoon ghee (sub coconut oil for vegan)
– 1 teaspoon pure vanilla extract
– 2 tablespoons raw honey
– 1/4 cup frozen or fresh blueberries (organic if possible is best)
– crushed cashews for topping (optional)

Mix all dry ingredients and wet ingredients in separate bowls (don’t mix in the blueberries or cashews yet). Combine all, and mix until incorporated. Add to mini muffin tins (I prefer to not use muffin papers, so I liberally spray my muffin tin with cononut oil spray first). Add 1-2 blueberries to each muffin, depending on the size of the muffins you are making. You can also top with crushed cashews to add a little crunch, I added cashews to half of this batch. Bake in a preheated 350 degree oven for 20 mins until a knife comes out clean. If you’re not using muffin papers like I do, run a butter knife around the edges of the muffins once they come out of the oven, but don’t take them out of the tin. LET THESE COOL for at least 15 mins before taking them out of the tin, they will be super soft in the middle and need a bit of time to set. Enjoy with a little grass fed butter on top, or just plain!

photo by http://www.kyleespeletaphotography.com/

peanut butter banana muffins

Coffee meets muffin. Made these super easy no sugar peanut butter and banana mini muffins in under 30 mins this morning. Inspired by paleOMG’s blueberry muffin recipe, but I switched it up a bit. I used crunchy peanut butter for a little crunch and added a mashed banana to the mix before baking. I also topped each muffin with a super thin banana slice before baking. With a side of coffee and strawberry jam (no refined sugar), these are my jam!

RECIPE:

* 1 cup peanut or almond butter (I used crunchy all natural unsalted TJ’s almond butter)
* 1 cup of almond meal/flour (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/2 cup raw honey
* 1/3 cup room temp coconut oil (I used Spiral Organic for baking)
* 1/3 cup unsweetened shredded coconut (I skipped this and didn’t miss it)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon sea salt
* pinch of cinnamon
* 1 ripe banana mashed for mix
* 1 ripe banana sliced for tops of muffins

Mix the wet and dry ingredients in separate bowls and then combine. Juli from paleOMG doesn’t do this but i find it helps a lot! Add the mashed banana to the mix just until incorporated.

I’m not a fan of muffin papers, so I don’t use them. I sprayed my mini muffin tin with coconut spray from TJ’s which is a godsend (no calories which I think has to be a mistake)! Fill each cup to just below the brim and add a thin slice of banana to each muffin. Bake in a preheated 350 degree oven for 15-20 minutes. Once they are done and have cooled for a few minutes, I run a butter knife around the edge of each to loosen them up, and they should pop right out. They are delish!

photo by http://www.kyleespeletaphotography.com/

apple walnut bread

Baked apple walnut bread just in time for fall – my first fully original recipe!! It’s the guiltiest tasting guilt-free thing I’ve ever made. Give it a try!

RECIPE:

* 2 cups blanched almond flour (doesn’t get better than Bob’s Red Mill version)
* 2 tablespoons of baking powder
* 2 teaspoons of cinnamon
* ½ teaspoon of salt (I always use Himalayan pink salt)
* 2 eggs (organic, free range always best if possible)
* 4 teaspoons of room temp coconut oil (I use Spiral Organic for baking)
* 1/3 cup of unsweetened applesauce
* ½ teaspoon of pure vanilla extract
* ¼ cup of honey
* a few thin slices of apple (for topping)
* handful of raw walnuts (for topping)

Mix the dry ingredients in a bowl and put aside (almond flour, baking powder, cinnamon, salt). In a mixer (preferably), beat the eggs for 5 minutes until super airy and bubbly. While still mixing, add in the coconut oil, applesauce and vanilla and mix for another 2 or 3 minutes. Add the egg mixture to the dry ingredients, add in the honey and stir with a fork until incorporated.

Add a piece of parchment paper to a loaf pan length wise (pan should be 6-7 inches long).  The parchment helps you pull the bread out of the pan when finished. Pour the batter into the pan and add sliced apples and walnuts to the top of the batter. Bake in a preheated 350 oven for approx 35 minutes (until a knife comes out clean).

Let me know what you think if you try it!

photo by http://www.kyleespeletaphotography.com/