Maple Bacon Mini Cakes

Maple Bacon Mini Cakes

  • Servings: 3-6
  • Difficulty: easy
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Ingredients:

(for the cakes)

  • 1/2 cup Bob Mill gluten-free oat flour
  • 1/2 cup coconut sugar
  • 4 tablespoons Kerry Gold butter
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract

(for the brown sugar caramel maple glaze topping)

  • 4 tbsp. Kerry Gold butter
  • 1/2 & 1/4 cup coconut sugar
  • 1/2 cup full fat coconut milk
  • 1/2 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 2 tbsp. tapioca flour
  • 2 tbsp. melted coconut oil
  • 3 slices thick cut bacon

Directions:

  1. Preheat oven to 375 degrees..
  2. In blender or with a hand mixer, beat together all cake ingredients until smooth and creamy.
  3. Pour into greased muffin tins, filling just halfway, and bake 15 mins.
  4. While cakes are baking, begin cooking bacon until crisp. Set aside.
  5. In a mixing bowl combine maple syrup, tapioca flour, coconut oil, and 1/4 cup sugar. Set aside to thicken.
  6. In a medium sauce pan, heat butter, coconut milk, sugar, and vanilla. Bring to a boil and allow to boil for 3 mins; stirring occasionally.
  7. Remove cakes from muffin tin and pour heated glaze mixture over cakes while both are still warm.
  8. Allow to cool 5 mins and add thickened maple glaze topping over caramel. Crumble bacon on top.
  9. Enjoy.

Flourless Sun Butter Brownies

Flourless Sun Butter Brownies

  • Servings: 3-6
  • Difficulty: easy
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Ingredients:

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup cacao powder
  • 1/2 cup sun butter
  • 1/2 cup Enjoy Life chocolate chip

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk eggs. Add in coconut sugar and whisk until fully combined.
  3. Add in cacao powder and sun butter.
  4. Once fully combined, add in chocolate chips.
  5. Pour evenly into baking dish.
  6. Bake 20 mins or until toothpicks comes out clean.
  7. Enjoy.

Nut-free, Dairy-free Chocolate Fudge

Nut-Free, Dairy-Free Chocolate Fudge

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 1/2 cup Enjoy Life chocolate chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut butter
  • 1/2 cup cacao powder
  • 1/2 cup rice drink
  • Enjoy Life mini chips for garnish

Directions:

  1. Add melted coconut oil to chocolate chips in glass bowl.
  2. Heat chocolate chips and oil together in microwave for 30 secs.
  3. Mix until well combined.
  4. Add in coconut butter and combine until smooth.
  5. Begin to add in cacao powder slowly and mix until fully combined.
  6. Lastly, pour in rice drink and blend.
  7. Line baking dish with parchment paper.
  8. Pour fudge mixture into baking dish and smooth evenly.
  9. Sprinkle with chocolate chips for topping.
  10. Refrigerate for at least an hour.

Gingerbread Cookies

Gingerbread Cookies

  • Servings: 12
  • Difficulty: easy
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Ingredients:

  • 1 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon all spice
  • 1 teaspoon ginger
  • 2 tablespoons coconut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut crystals (or coconut sugar)
  • tapioca flour for rolling

Directions:

  1. In a small bowl, combine oat flour, baking soda/powder, and dry spices.
  2. In food processor (or with stand mixer), blend together coconut butter, coconut crystals, egg, and vanilla.
  3. Once combined, slowly begin to add in dry ingredients.
  4. Cover and let stand 1 hour.
  5. Preheat oven to 350 degrees.
  6. Coat sheet of parchment paper with tapioca flour and scoop dough out onto parchment paper.
  7. Roll dough out with floured rolling pin and shape into desired cuts. (This recipe made 12 mini cookies)
  8. Bake for about 10 mins or until toothpick comes out clean.

Simple Baked Apples

Simple Baked Apples

  • Servings: 1 per apple
  • Difficulty: easy
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Ingredients:

  • 1 apple
  • 1 small chunk Kerry Gold
  • 1/2 tablespoon raw coconut crystals
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Preheat oven to 375 degrees.
  2. Slice off tops of apple and core them (This can be done by cutting a circle incision about 1/4 inch deep and scoop out the middle; ensuring to rid the apple of all seeds.)
  3. Chop up the tops of apple and place aside for later.
  4. Place small tab of butter, coconut crystals, and 1 tsp cinnamon in the now empty middle of the apple.
  5. Wrap in foil and bake for 20-25 mins.
  6. Unwrap apples and add apple chunks into the middle.
  7. Sprinkle with nutmeg and remaining cinnamon.
  8. Bake for an additional 10 mins.

Flourless, Sugarless Banana Oat Bran Muffins

Flourless, Sugarless Banana Oat Bran Muffins

  • Servings: 8
  • Difficulty: easy
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Ingredients:

  • 2 cups oat bran
  • 1 tbsp baking powder
  • 2 tsp Flavor God gingerbread cookie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp vanilla
  • 2 tbsp olive oil
  • 1/2 cup hemp milk
  • 1 egg
  • 1 egg white
  • 3 bananas; mashed

Directions:

  1. Preheat oven to 425 degrees.
  2. In one bowl combine all dry ingredients.
  3. In a separate bowl mash bananas and mix in all other wet ingredients.
  4. Combine wet ingredients into dry.
  5. Spray muffin pan with coconut oil.
  6. Mix batter with any desired add-ins. (I used raisins and chocolate chips)
  7. Bake for 30 mins.

Paleo Pumpkin Cookies

Paleo Pumpkin Cookies

  • Servings: 6-12
  • Difficulty: easy
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Ingredients:

  • 1/2 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 tbsp grass-fed butter; melted
  • 1 egg
  • 2 tsp vanilla extract
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, butter, egg, coconut sugar, vanilla, and maple syrup.
  3. Add in coconut flour, baking soda, cinnamon, and pumpkin pie spice.
  4. Mix until fully combined.
  5. Place dough on parchment paper lined baking sheet.
  6. Press down dough with fork.
  7. Sprinkle a pinch of coconut sugar on top.
  8. Bake for 10 mins.
  9. Cookies should be chewy.
  10. Sprinkle pinch of pumpkin pie spice on top.
  11. Devour!

Zucchini Sticks

Zucchini Sticks

  • Servings: 2-3
  • Difficulty: easy
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Ingredients:

  • 2 zucchini squash
  • 1 egg
  • 1/4 cup parmesan cheese
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp oregano

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut zucchini in half and slice each half into 8ths.
  3. Place zucchini on greased baking sheet.
  4. Whisk egg in bowl and brush onto zucchini slices.
  5. Mix garlic powder and parmesan together. Sprinkle mixture onto zucchini.
  6. Bake 10-15 minutes or until browned and heated through.

Bean Salad

Bean Salad

  • Servings: 5-8
  • Difficulty: easy
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Ingredients:

  • 1 can kidney beans
  • 1 can black beans
  • 1 cucumber
  • 1 cup feta cheese
  • 2 tbsp cup olive oil
  • 1 tbsp rice vinegar

Directions:

  1. Rinse beans thoroughly.
  2. Cut cucumber into bite sized cubes.
  3. Add beans and cucumber in bowl.
  4. Coat fully with olive oil and vinegar mixture.
  5. Add feta cheese crumbles and toss.

Homemade Tots

Homemade Tots

  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 3 medium russet potatoes
  • 1 medium sweet potato
  • 1 small yellow onion, minced
  • 2 eggs
  • 1/2 cup grated parmesan

Directions:

  1. Fill pot with water and boil potatoes until tender but not mushy.
  2. Grated potatoes into large bowl. (Season is desired. I used Flavor God Everything seasoning.)
  3. Add minced onions into potato and mix gently.
  4. Form potato mix into small balls.
  5. Dip each ball into egg wash and then into grated Parmesan to form a crust.
  6. Place balls on greased baking sheet.
  7. Bake 15-20 mins, flipping halfway through, at 350 degrees.

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