Category: Treats/Desserts

These bad boys are free of any added sugar whatsoever and this recipe features my fav grain free & gut friendly flour alternative of the moment-tigernut flour! Learn more about this nutty tasting, lightly sweet, fiber-rich root vegetable here. You can absolutely sub any fruit you like and make this a healthy dessert vs. a breakfast by adding a spoonful of coconut whipped cream or coconut milk icecream! Are you strict Autoimmune Paleo (AIP)? Sub a gelatin egg (see below) for the regular egg and leave out the flax and nut topping-add coconut flakes instead 🙂

What you need:

• 1 and 1/4 cup tigernut flour-sifted!
• pinch of pink salt
• 1/2 tsp baking soda
• heavy dash of cinnamon
• 1/4 cup melted coconut oil
• 1/4 cup + 1/8 cup full fat coconut milk (canned)
• 1 tsp vanilla extract
• 1/2 tsp raw apple cider vinegar
• 1 pastured egg (room temp)
  • OR 1 gelatin egg-(1 T grass fed gelatin with 1 T lukewarm water until gelatin is wet; pour in 2 T hot boiling water and whisk vigorously until it thickens)
• 1.5 T ground flaxseed (flaxmeal)
• 1 small peach (chopped)
• 1/4-1/3 cup blueberries
• 2-3 T chopped pecans (optional)-leave out for strict AIP

How you do it:

1. Preheat oven to 375, line 8×8 with parchment paper or grease well with coconut oil
2. Combine dry ingredients
3. Combine coconut oil. coconut milk, vanilla
4. Whisk apple cider vinegar into wet ingredients, whisk in egg until well combined
5. Add wet to dry until combined
6. Pour into baking dish and top with fruit, press down lightly to make sure fruit is in the batter
7. Top with chopped nuts
8. Bake for 40-45 min or until edges look golden + knife comes out clean -should appear soft in texture like a muffin/scone
9. Let cool & slice

• 

Makes 9-12 bars depending on how you slice ’em

Store in the fridge for 2-3 days or freeze!

Simple, tasty and …(I know we all dislike this word but) moist!  This easy one bowl muffin recipe is a fabulous addition to any springtime brunches or birthday celebrations.  Going grainless has become increasingly popular recently as a means of spurring weight loss and reducing symptoms of inflammatory conditions for some people.  While this is definitely not the case for all, I love that this recipe uses whole food based flours (almond and coconut) that provide more nutrients and fiber than their basic gluten free, processed counterparts made from rice/potato/etc.  Did you know the peel of a lemon contains a boatload more of vitamin C, magnesium and potassium than the juice?  Grate the peel into foods/drinks more often to reap the healing and detoxing benefits of lemons!

What you need:

• 1.5 cups almond flour
•  1/4 cup coconut flour
• 1 tsp baking soda
• 3 T poppy seeds
• pinch of sea salt
• 2 T fresh lemon juice
• 1 T fresh lemon zest (make sure to use an organic lemon)
• 3 eggs (room temp)
• 3 T real maple syrup
• 3 T non dairy milk (I used so delicious coconut unsweetened vanilla)
• 2 T melted coconut oil
• 1 tsp vanilla extract
• 1 cup chopped organic strawberries
• optional but recommended: 1 tsp lemon extract

How you do it:

1. Preheat oven to 325°
2. Grease muffin tin or fill with paper muffin cups
3. Mix all wet ingredients together in a bowl (lemon juice/zest, eggs, syrup, milk, melted oil, extracts)
4. Mix all dry ingredients together in a separate bowl (flours, baking soda, poppy seeds, salt); mix wet into dry ingredients
5. Fold in strawberries
6. Let batter set for 10 minutes (batter should be thicker and scoopable vs. pourable; add more milk if needed to thin out a bit)
7. Spoon into muffin tins filling almost to the top
8. Bake for 20-25 minutes or until knife comes out clean and edges are starting to brown.
9. Let cool and then serve!  (Stores well in the freezer or a few days in the fridge)

Recipe adapted from https://lexiborr.blog/

Enjoyed in this dairy free, grain free coconut yogurt bowl above 🙂