Grain Free Peach Cobbler

Grain Free Peach Cobbler

Peach cobbler free of gluten, grains, dairy and sugar…need I say more?  I promise you this healthified dessert is packed with peachy, nutty flavor without compromising your healthy lifestyle!  You may sub in another seasonal fruit if peaches aren’t local or in season for you.

GLUTEN FREEDAIRY FREEPALEOSUGAR FREEVEGANEGG FREE

What you need:

For the peach layer:

  • 4-5 peaches-peeled, pitted and sliced (make sure they are juicy and ripe)
  • 1/2 tsp cinnamon
  • 2-3 droppers liquid stevia
  • 1 T unsweetened coconut flakes
  • 1/2 tsp arrowroot powder or tapioca starch

For the cobbler layer:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder or tapioca starch
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup unsweetened coconut or almond milk
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/3 cup chopped walnuts, reserve a few for topping

How you do it:

  1. Preheat oven to 375°
  2. Grease a 9 inch skillet or pie pan with coconut oil
  3. Combine all peach layer ingredients in a bowl and pour into baking dish
  4. In another bowl combine all cobbler layer ingredients
  5. Scoop large spoonfuls over the peach mixture; top with a few more chopped walnuts
  6. Bake for 25 minutes or until bubbly
  7. Serve warm with coconut milk ice cream or homemade coconut whipped cream

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Healthy Peanut Butter Cups

Healthy Peanut Butter Cups

Peanut butta and chocolate have always had a special place in my heart.  This recipe is super simple and a much healthier take on the typical peanut butter cup that is filled with chemicals and junk! You can easily modify this with any nut butter of choice or even coconut butter:)

GLUTEN FREEDAIRY FREEPALEOVEGAN

What you need:

  • 1/2 c organic peanut or sunflower seed butter
  • 3 T coconut oil-divided
  • 2 T coconut flour
  • 1 T maple syrup
  • 1/4 tsp vanilla extract
  • 1 package chocolate chips (I like to use Lillys stevia chips or Enjoy Life dark chocolate chunks)
  • mini muffin papers

How you do it:

  1. Combine nut butter, 2 T coconut oil, coconut flour, maple syrup and vanilla extract in a food processor or mixer

  2. Melt roughly 12-15 oz of dairy free chocolate chips with 1 T coconut oil in a microwave safe bowl or one the stove top in a double boiler

  3. Line mini muffin pan with mini muffin cups (can do regular muffin size instead) and pour about a teaspoon of chocolate into bottom of cup

  4. Top with ~1 T almond butter mixture.  Cover with more chocolate ~1-2 tsp

  5. Freeze and serve!

Recipe modified from www.livingwellmom

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Cacao Mint Chip Balls

Cacao Mint Chip Balls

If you have a crazy sweet tooth but like to find tasty treats with health benefits-this recipe is yours to savor!  Super simple and easily interchangeable ingredients is the name of the game here. You can use any type of raw nuts and seeds and sub the coconut butter for coconut oil or another fat of choice.  These are loaded with healthy plant based fats, antioxidants from the cacao, and naturally sweetened with a small portion of dates.  For those of you who deal with regular gas, distention and bloating the fresh mint is a natural stomach soother and digestive relief aid.

GLUTEN FREEDAIRY FREESUGAR FREEPALEOWHOLE 30

What you need:

  • 1.5 cup raw nuts/seeds (I used a mix of organic walnuts, cashews and sunflower seeds)
  • 2 dates (soaked for 5-10 min in hot water to soften, depitted)
  • 2 T cacao powder
  • 1 T each flax seed, chia seed, maca powder
  • 1/4 cup melted coconut butter
  • 2 scoops collagen peptides
  • 3-4 T unsweetened vanilla almond milk
  • 1 handful of fresh mint or 1-2 tsp peppermint extract
  • Optional: 1/2 cup cacao nibs or mini dark chocolate chips

How you do it:

  1. Combine all ingredients (except cacao nibs/chips) into a food processor and mix to combine all into a thick tough
  2. Fold in cacao nibs or chips
  3. Roll into balls and freeze; Can store up to a week in the fridge or much longer frozen!

Makes about 10-12 balls

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Sugar Detox Breakfast Brownies

Sugar Detox Breakfast Brownies

These brownies are my go-to for satisfying a chocolate-y dessert craving without any added sugars or sweeteners!  They are great for busy weeks to grab on the go for breakfast; I also love crumbling them over smoothies as a replacement for granola. I generally like to keep a batch of these on tap in my freezer for when a chocolate craving strikes.  These are very versatile in terms of changing up the toppings-I recommend adding a few sweetened chocolate chips to the mix if serving kids or people who are used to sweeter palates-these are just barely sweet! 

Makes 9 squares

GLUTEN FREEDAIRY FREEPALEOGrainFreeWHOLE 30SUGAR FREECANDIDA-FRIENDLY

Bar Ingredients
1 large sweet potato
½ cup cacao powder (can sub carob powder)
2 large eggs
¼ cup coconut flour
½ cup melted coconut butter
1 tablespoon vanilla extract
½ teaspoon sea salt
1/2 tsp baking soda

Mix ins/Toppings (recommend about a 1/3 cup total toppings):

  • unsweetened coconut flakes
  • walnuts
  • cacao nibs
  • unsweetened chocolate chips (I recommend Pascha organic 100% cacao chips) or Eating Evolved midnight coconut bar (chopped) or Lilys brand stevia baking chips; if wanting sweetened chocolate then I recommend chopping Eating Evolved 70% or higher bars or Enjoy Life mini chips

How you do it:

1. Preheat oven to 375 degrees
2. Wash/dry sweet potato and pierce with a fork a few times- bake for 35-45 minutes (make sure you can easily poke a fork through, should be very soft)
3. Once baked, let cool and remove skin (if short on time you can try cooking in the
microwave instead)
4. Grease 9×9 dish with coconut oil or ghee
5. Add cooled sweet potato and all other bar ingredients to food processor and mix until well combined, fold in chocolate/walnuts (save some for topping)- you can also just mix everything in a bowl if looking for a light arm workout 🙂
6. Scoop batter into greased baking dish and sprinkle with reserved nuts/toppings
7. Bake for 30-35 minutes or until knife comes out clean
8. Cool before cutting; store in the fridge for a few days or freeze!

Makes 9 squares

**updates:

-Add 2-3 scoops of Vital Proteins Collagen peptides to boost protein content (mix right into the batter after other ingredients are blended)

-I have tried half coconut oil/half coconut butter and they came out great-super fudgy!

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Served as a ‘heathified’ dessert! Topped with fresh organic raspberries, chopped hazelnuts and a scoop of So Delicious No Sugar Added icecream

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Blueberry Peach Breakfast Bars

Blueberry Peach Breakfast Bars

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 🙂

GLUTEN FREE
GrainFree
AIP
EGG FREE
PALEO
WHOLE 30

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!

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