Who says you have to feel guilty for eating a little dessert now and then? These are guilt free 3 ingredient cookies made simply with cashew butter, lemon juice and sweetened with a bit of maple syrup.
- 1 cup of cashew butter
- 2 Tbsp of lemon juice
- 1/4 cup of pure maple syrup
- Optional toppings: shredded coconut and dried cranberries
- Preheat oven to 350 degrees
- Combine ingredients in a food processor until batter is smooth
- Line cookie sheet and drop dough in about 1 tablespoon increments
- Decorate cookies with toppings as desired
- Bake for about 12 minutes or until lightly browned
- Store in refrigerator or freezer and enjoy!
Hey everyone! I am definitely not going to lie to you and tell you that these are healthy, but they are an extremely yummy gluten free dessert I made with my sister this past weekend so I thought I’d go ahead and share! (*Warning – not paleo)
GF Hershey’s Best Brownies
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup almond flour (or other GF flour alternative)
- 1/3 cup Hershey’s cocoa
- 1/4 teaspoon baking powder
- ¼ tsp xantham gum
- 1/4 teaspoon salt
Mint Cream (mix thoroughly)
- 1.5 cups confectioners sugar (double check gf, or make your own!)
- 3 tbsp soft butter or margarine
- 2 tbsp milk or light cream
- ¾ tsp peppermint extract
Chocolate Glaze (melt together)
- 2 oz semi sweet chocolate chips
- 2 Tbsp Butter
- Heat oven to 350. Grease 9-inch square baking pan.
- Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
- Bake 20 to 25 minutes or until brownies begin to pull away from sides of the pan.
- When cooled completely, spread mint cream on top and chill for about an hour.
- Spread with chocolate glaze (Approximately 16 brownies)
Who doesn’t love a delicious warm soup? Inspired by the Moosewood Restaurant favorite, this variation of the traditional Indian dish makes for a tasty and filling supper. Called Mulligatawny, this dish is a coconut based broth with lots of veggies & spices. Experiment as you like with other vegetables, meats and spices to add your own flavor! (Paleo/Veg/GF)
Ingredients (6 servings)
- 1 1/2 cups chopped sweet onions
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 Tsp salt
- 1/4th Tsp cayenne
- 2 Tsps turmeric
- 1 Tsps ground coriander
- 4 cups vegetable broth
- 1/2 tsp sea salt
- 1 cup diced carrots
- 1 cup diced potatoes, cut into small cubes
- 1 cup chopped pepper
- 1 cup chopped tomatoes
- 1.5 cups cauliflower florets
- 1/2 cup unsweetened finely grated coconut
- 1 cup unsweetened coconut milk
- 2 Tbsp’s fresh lime juice
- 3 Tbsp’s chopped cilantro
- In a medium soup pot, saute the onions and celery in the olive oil.
- As the onions become translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning.
- Add the stock, salt, carrot, and potatoes.
- Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.
- Add the peppers, cauliflower, tomatoes, grated coconut and coconut milk.
- Simmer for another 10 minutes or until the vegetables are tender.
- Add the lime juice and cilantro & adjust the spices as desired.
- Sprinkle some more cilantro on top of the soup and serve (soup may be served immediately, however the longer it sits the more flavorful it will become)
Mashed Sweet Potatoes with Caramelized Shallots
- 4 – 6 sweet potatoes, peeled and cut into chunks
- 1 tblsp coconut oil
- ½ cup coconut milk or other non-dairy milk
- 2 tblsps maple syrup
- Salt and pepper as needed
- Boil potatoes until tender, about 20 minutes
- Add coconut oil
- Use emersion or hand blender to mash potatoes while slowly adding milk
- Sweeten with syrup and season with salt and pepper as desired
- Chop 3 Shallots
- Heat 2 Tablespoons Coconut oil in a medium skillet over low heat.
- Add Shallots to the pan, & cook for several minutes
- Sprinkle some sugar or add a bit of maple syrup to the shallots & continue cooking until golden
This is a super easy recipe for paleo & gluten free flourless banana pancakes. Considering how few ingredients it takes to make these (bananas, eggs & baking powder), they are not only a healthier substitute for typical pancakes but also delicious! Perfect simple breakfast for 2. But if you are really hungry then definitely double the recipe for a more filling meal.
Ingredients (makes about 4 medium pancakes)
- 1 ½ large ripe bananas
- 2 eggs
- ½ tsp. vanilla extract
- ¼ tsp. ground cinnamon
- 1/8 tsp. baking powder
- Mash banana in a bowl
- Whisk eggs and then stir into banana mixture
- Add vanilla, cinnamon & baking powder
- Add about 2 tablespoons of batter at a time (Use non-stick skillet or spread a bit of coconut oil on pan)
- Garnish with fruits & syrups as desired
Hey everyone! So I found this awesome recipe for grain free (gluten free & paleo) blueberry bran muffins that have no extra added sugar, besides the blueberries & raisins which sweetens them up just enough! Not only this but the batter is primarily made of the Superfoods flax seeds and walnuts which leaves you feeling very satisfied for breakfast or even a midday snack. This makes 6 jumbo or 12 regular muffins, but I have doubled the recipe and frozen half the batter to easily remake some when I next get a craving.
- 1 cup ground flax seeds (flax meal)
- ½ cup walnuts
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup raisins
- 6 eggs
- 4 tablespoons coconut oil, melted
- 1 ½ cups blueberries (fresh or frozen)
- Preheat oven to 350F and line muffin cups with paper liners.
- In a food processor, pulse walnuts until sand like and then combine with flax meal, coconut flour, baking soda, and salt until well mixed. (I do not have a large enough food processor to combine everything so I ground the walnuts separately and then mixed with the other dry ingredients in a bowl)
- Next add raisins to the food processor and pulse them just enough to break them down.
- Add ground raisins, eggs and coconut oil to the dry mixture. Mix or beat well.
- Fold in the blueberries.
- Bake 22-25 minutes for 12 muffins, 30 minutes for 6 jumbo muffins, or until the tops are firm and a toothpick comes out clean.
- Remove from oven; allow muffins to cool down to room temperature prior to eating.