Grain Free Peanut Butter Cookies

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I love peanut butter. On an apple, in a cookie, by the spoonful.. it’s just SO delectable. It’s one of those things I will not give up, paleo or not. Well the other day my mom brought home peanut butter cookies from Sunterra. They were laiden with gluten and refined sugar, but smelt like heaven. As a result, I was inspired to try and create a grain free, refined sugar free peanut butter cookie that mimicked the “real thing.” Now let me tell you, this is not the first time I’ve taken on this task, oh no! I’ve had several peanut butter cookie fails. I’ve tried peanut butter and honey combos, sweetening with dates, flourless.. all to no avail, as they hailed sub par cookies that just didn’t cut it! But this time… I think I nailed it! The ratio of almond flour to butter to peanut butter creates a perfectly soft, crumb texture, and just the right amount of peanutty flavour. But I think the real trick was the sweetener.. I have been experimenting with Truvia Baking Blend lately, a combo of stevia and erythritol (both non-glycemic sweeteners), and although using it solely creates a slight aftertaste, mixing it with another sugar has proven to be a success! When the molasses-like flavour of coconut palm sugar is combined with the vanilla scented, ultra-sweet truvia, magic happens! The kind of magic you typically find in a cookie containing refined white and brown sugars. So when you join this sweet epiphany with gooey, creamy, peanut butter, and let it get all fluffy in the oven? Deliciousness. Even my mom (my go-to taste tester), who prefers “Dad’s” cookies to my healthier variety, admitted these babies taste legit!

And so, my gift to you: awesome, guilt free, peanut butter love. ❤

Grain Free Peanut Butter Cookies
Gluten free, grain free, refined sugar free, with modifications for dairy free

Ingredients:
1 cup almond flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup butter (for dairy free try refined coconut oil)
1/2 cup peanut butter  
1/3 cup coconut palm sugar
1 1/2 tbsp Truvia baking blend
1 egg
1 tsp vanilla extract

Directions
Preheat oven to 350°F.
1. Cream butter and peanut butter together with sugars.
2. Add egg and vanilla and beat until smooth.
3. Add dry ingredients and mix until incorporated.
4. Add dark chocolate chips and stir until evenly distributed.
5. Bake on a parchment lined baking sheet for about 8 minutes. Keep an eye on them, as they may need a minute or two in either direction.  
6. Store cookies in a sealed container.

*Note: If you don’t have Truvia, you can use an additional 1/4 cup of coconut palm sugar, however the flavour will be slightly different. Still delicious though!

Super Gooey Chocolate Coma Brownies

ImageI will be the first to admit that I fail a LOT when it comes to grain free / sugar free baking. My family will also vouch for the fact that it makes me very upset when I do. I know, “don’t sweat the small stuff!” But for me, baking is more than just a hobby, it’s something I really love, and am usually pretty good at. Although there are lots of treats I can whip up on a whim, my baking often involves quite a bit of time recipe searching, researching diet-specific substitutions, creating, and waiting (impatiently!) for it to come out of the oven, as well include many nutrient dense ingredients that are not cheap! Not to mention, I hate wasting food, so I usually end up forcing my less fortunate baked goods upon my family (though they seldom argue), or eating them myself… leaving me still with an unsatisfied craving. Lately, I’ve had a doozy of less than fantastic creations. I mean, they’re usually good, but I’m picky. I like my healthy treats to taste unhealthy. Clean eating with a dirty mind! Out of frustration, I had decided to take a break from baking. I know, tragic. But then, I wanted chocolate, and pinterest was taunting me with pictures of delectable looking chocolatey treats! So I caved. And a miracle happened. An insanely delicious, “fool any non-paleo, gluten eating being”, fabulous kind of miracle. In brownie form.

Image^^^ The extra gooey one I cut right from the middle of the pan. Guilty.

I decided I wanted Betty Crocker brownies. (I mention Betty a lot, we were close back in the day.) Straight from the box.. but without the sugar, corn syrup, flour, and hydrogenated oils. I have an amazing brownie recipe that I love already, but it’s just not quite fudgy enough, and is a little heavy on the coconut flavour for what I was going for here. I wanted gooey, soft, fudgy, put-you-in-a-chocolate-coma type brownies. And that’s what I got!! Adapted from Recreating Happiness’ recipe for “The Perfect Fudge Brownies,” these are THE REAL DEAL. I mean, the name says it all. They taste like they came from a boxed mix! In the best way! My mom, who is not paleo, even agreed; she loved these, and she’s picky about her chocolate! Oh, and they’re also gluten free, grain free, and other than dark chocolate, contain only natural sweeteners. Hello! Win. Win. Win.

Tastebuds dancing. Tummy smiling. Chocolate coma induced. Success all around! =)

Super Gooey Chocolate Coma Brownies
Gluten Free, Grain Free, Naturally Sweetened

Ingredients:
2/3 cup almond flour
1/4 tsp baking soda
2 oz. unsweetened chocolate
1 cup dark chocolate chips
3 tbsp. butter
1/2 cup coconut palm sugar
2 tbsp honey
2 eggs
1/2 tsp. vanilla
Additional chocolate chips

Directions
Preheat oven to 325°F.
1. Melt unsweetened and dark chocolate with butter in a double boiler. Once melted, remove from heat and allow to cool for a few minutes.
2. Pour the chocolate into a mixing bowl, and beat in the coconut sugar and honey until smooth.
3. Add eggs, and beat on low/medium for at least 30 seconds. This helps create a nice shiny crust on the top of the brownies!
4. Stir in vanilla, then stir in almond flour and baking soda together.
5. Stir in additional chocolate chips. I used lots of dark and milk (paleo fail-eo!) Callebaut chocolate!!
6. Pour batter into a parchment lined or greased 9 x 9 pan.
7. Bake for ~25 minutes, give or take, your knife should come out clean (unless you hit a chocolate chip!), but they should still be ooey gooey on the inside!
8. Eat them hot and fresh out of the pan! Trust me on this one!

Paleo Coconut Butter Granola

ImageCostco carries this granola that embodies exactly what I love about granola.. sweet, nutty flavour, a hearty texture, and that perfect crunch with every bite. Sounds great right?… Wrong! Because sadly, it’s laden with sugar, wheat flour, and canola oil. Sigh, and to think I used to eat that stuff by the container full!! Well luckily, I have an amazing recipe to replace it that’s full of healthy oils, natural sweeteners, and none of that gluten stuff. Purely nuts and seeds, this granola is super versatile, and extra delicious!! I make it for my dad (who is not paleo) all the time, and as he would say, he “eats it like a wild banchee!” I think that means he likes it!! =)

Paleo Coconut Butter Granola – Adapted from How Sweet It Is
Grain Free, Gluten Free, Sugar Free, Dairy Free

Ingredients:

Nuts and seeds – You can use any you want, but I usually use around 5 cups total. The following is an example of what I might use:
1 1/2 cups slivered almonds
1 cup coconut
3/4 cup pecan pieces
3/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup flax seeds
Optional: 1 1/2 tsp cinnamon

Wet:
1/2 cup honey
1/3 cup coconut butter
4 tbsp coconut oil
2 tsp vanilla

Directions
Preheat oven to 350°F.
1. Heat wet ingredients in a small pot, on low, until melted.
2. Pour over nut/seed mixture and stir.
3. Bake for 10 minutes, stir, bake 10 minutes more, stir, then bake for approximately 10 more minutes, stirring every 2-3 minutes until golden.
4. Cool until hardened. If you want more clumps, you can use your hands to clump it together a bit while it’s still warm.
5. Store in an airtight container.

*Note: This recipe is so easily adaptable! Change up the nuts! Add dried fruit! Add cinnamon, or other spices, or chocolate! Sometimes I use part coconut butter, and part almond butter, depending on if I want a sweeter, or nuttier flavour. Play!

Paleo Chocolate Marshmallow Cups

ImageIt’s Halloween, and there is LOTS of candy around, but I am not giving in! Those bite sized chocolate bars look so enticing… but then I remember that they are sugar and chemical laced, and it’s not so hard to resist. So I opted to make my own Halloween treats this year, without all the yucky stuff! And ooh. They are yummy in my tummy!

ImageOne of my favourite blogs, How Sweet It Is, posted these Homemade Mallo Cups the other day, and I just HAD to make a paleo friendly version. So I got out my handy dandy Kitchenaid mixer, and got on it!! The results were little cups of gooey, marshmallowy heaven, enrobed in deliciously rich homemade chocolate. Mmm! The marshmallow cream is perfectly fluffy, and of course, naturally sweetened with honey and coconut palm sugar. The chocolate is smooth and dark, and creates an irresistible crunchy shell. It too is sweetened with honey, and made with organic cacao powder, cocoa butter, and coconut oil! Superfood candy! I love it!!

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Paleo Chocolate Marshmallow Cups
Grain Free, Gluten Free, Refined Sugar Free, Dairy Free, Gelatin Free

Ingredients:
Marshmallow Fluff:
(Yields.. a lot!)
3 egg whites
1/4 tsp. cream of tartar
1/2 cup honey
1/2 cup coconut palm sugar
1/4 cup water
1 1/2 tsp. vanilla

Chocolate:
(Yields enough for 12 mini marshmallow cups)
1/4 cup coconut oil
1/4 cup cocoa butter
1/2 cup cocoa powder or cacao powder
1/3 cup honey (give or take depending on desired sweetness)
1 tsp. vanilla

Directions
Chocolate:
1. In a small pot, add coconut oil, cacao, and honey, and stir over low heat until melted and combined.
2. Stir in vanilla, and remove from heat.
3. Pour a small amount into lined or coconut oiled mini muffin tins, then freeze until set.

Marshmallow Fluff:
1. Whip egg whites and cream of tartar on medium speed until soft peaks have formed.
2. Combine honey, coconut palm sugar, and water in a pot and bring to a boil. Use a candy thermometer, and boil the mixture until it reaches between 240°F and 245°F. This should take a few minutes. Remove from heat.
3. Turn the mixer on low, and very slowly drizzle the syrup into the egg whites. Very slowly! If you go too fast, the eggs will scramble, and that would be devastating!
4. Once incorporated, add the vanilla, then increase the speed to medium high and whip until your fluff is glossy and creates stiff peaks. This could take anywhere from 5 – 10 minutes depending on your mixer.
5. Add a little scoop of the fluff to the muffin cups, on top of the now set chocolate, and pour an additional layer of chocolate on top of the marshmallow.
6. Place in freezer to set.
7. Store in fridge or freezer, and store remaining fluff in the fridge.
8. Indulge in a healthier Halloween treaty!! =)

*Note: This recipe makes A LOT of fluff. I made 36 mini marshmallow cups with it, plus Fluffernutter ice cream, and had some left over! It filled two thirds of my Kitchenaid stand mixer bowl! So feel free to half the recipe or use the excess to make a whole lot of s’mores. =)

Paleo Banana Bread Truffles

ImageRemember yesterday’s Paleo Banana Bread? Well you’re going to need to make another loaf. Because you’re going to want to make these Banana Bread Truffles.

I have an obsession with making truffle-like desserts. My absolute favourite, pre-paleo days, were cake balls. Delicious little balls of Betty Crocker cake (no one does it better than Betty!), mixed with sickly sweet frosting, and coated in chocolate. I used to make these little balls of sin and bring them to dance class..  Now before I continue, I would like to clear up the misconception that dancers don’t eat. Oh, we EAT. A whole heck of a lot. So these cake ball truffles? They were gone in mere seconds. But healthy? Yeah, I wouldn’t bank on that. My obsession had already developed, however, so when I went grain and sugar free, I started experimenting with making healthier treats in truffle form. Cookie dough truffles! Brownie batter truffles! Protein ball truffles! And now.. Banana bread truffles! I have yet to replicate the cake ball truffle… but these babies are SO delectable that I don’t even feel to…. Yet. =) I mean, let’s take a loaf of sweet and scrumptious banana bread, paleo-fy it, make it into cute little truffles, and coat it in dark chocolate.

I think I just died and went to heaven, and you’ve been invited.

Paleo Banana Bread Truffles
Grain Free, Gluten Free

Ingredients:

Paleo Banana Bread
1/2 cup coconut cream (scooped off the top of a refrigerated can of coconut milk)
1/2 large overripe banana
Dark chocolate chips, or your own homemade chocolate

Directions
1. Bake and cool banana bread.
2. Mash the banana, and mix it into the coconut cream.
3. Break up the banana bread and crumble into a bowl. Add the banana cream mixture, stirring until well blended. You should be able to form the “dough” into balls.. You may need a little more or less of the banana cream!
4. Form into balls and place on a parchment or wax paper lined pan, and freeze for at least half an hour, or until cold and firm.
Try not to be impatient!
5. Melt dark chocolate chips in a double boiler, or however you prefer, and coat the frozen banana bread balls in chocolate.
6. Place the balls back onto the lined pans, and back into the freezer until chocolate is set.
7. Best when stored in an airtight container in the freezer.

Paleo Banana Bread

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It’s a bread. It’s a cake. It’s a snack. It’s dessert. It’s breakfast…

It’s banana bread!

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There’s something so comforting about this versatile treat. For me, it’s the deliciously overwhelming aroma that swells the house as it bakes. A sure sign that something tasty is soon to fill my tummy!

Oh and this banana bread? It’s gluten and refined sugar free. Almonds, coconut, and tapioca flour create that superbly moist, crumb texture we have familiarized with this classic loaf. The sweetness comes almost entirely from the bananas, with just a touch of honey, making this version much healthier than it’s sugary, gluten-filled counter part! So eat up, and enjoy! =)

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Paleo Banana Bread
Grain Free, Gluten Free, Refined Sugar Free

Ingredients:
1 1/3 cups almond flour
1/3 cup coconut flour (I ground my own.. if you use store bought you will probably need half this amount)
1/3 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
2 large, or 3 small overripe bananas
2 tbsp. honey **
1/4 cup butter
3 large eggs
2 tsp. vanilla

Directions
Preheat oven to 350°F.
1. Cream butter, eggs, honey, and vanilla.
2. Mash, and stir in bananas.
3. Add dry ingredients, and mix well.
4. Optional: add in nuts, or chocolate!
5. Bake in a greased loaf pan for 50 minutes, or until toothpick comes out clean.

*Note: This tastes best the next day!! The natural sweetness really comes through after sitting for a bit.
**Note: I have always used honey for this recipe, but I also think that replacing it with 1/4 cup of coconut palm sugar would add a bit more body to the flavour! If doing so, reduce the almond flour to 1 1/4 cup, coconut flour to 1/4 cup, and tapioca flour to 1/4 cup.

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It’s really yummy with homemade chocolate on top too! =)

Gluten Free Oatmeal Caramel White Chocolate Chip Squares

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Before our gluten and sugar free days, one of my sister and I’s favourite treats were Oatmeal Caramel White Chocolate Chip Squares. Filled with brown sugar, caramel ice cream topping, and white chocolate confectionery, they were definitely an ultra-sweet treat, but the furthest thing from healthy. Well the other day, I decided I wanted them. However, there was NO way I was going to put all of that processed sugar into my little body! So I practically emptied my pantry onto my kitchen counter, and got to work!  =)

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The result? A soft and crumbly, cookie-like crust, sweet smooth caramel, and velvety white chocolate. All combined to create this decadently gooey dessert that will make you want to eat another.. and another!! And let me tell you.. I will always make homemade white chocolate from now on!! I have never been a huge fan of how sicky sweet store-bought white chocolate is. In my opinion, it just doesn’t belong in the chocolate family! However, this homemade version is dairy free, refined sugar free, and is made with organic cocoa butter, which lends a creamy and real chocolatey taste! That’s right, white chocolate that actually tastes like chocolate! Just thinking about it makes me want to whip up another batch, so on that note..

Oatmeal Caramel White Chocolate Chip Squares
Gluten Free, Refined Sugar Free, Egg Free

Ingredients:
White Chocolate:
1/3 cup creamed honey
1/3 cup melted cocoa butter
1/2 tsp vanilla
2 tbsp coconut flour

Caramel:
2 tbsp water
1/4 cup coconut palm sugar
1 tsp vanilla
3/4 cup coconut milk
1 tbsp butter

Oatmeal Crust:
1 cup almond flour
1/2 cup coconut flour
1 3/4 cup oats
1/4 cup coconut palm sugar
1/8 cup Steviva Blend (or an additional 1/4 cup coconut palm sugar)
3/4 cup butter

Directions
White Chocolate:
1. Melt the cocoa butter in a pot on medium low heat, then pour it into a bowl.
2. Add the honey (I used creamed, but liquid might work) and vanilla, and whisk it! Lots!! It doesn’t want to combine but it will!
3. Whisk in 2 tbsp coconut flour.. don’t worry, it doesn’t make it have too much of a coconut-y flavour, and it’s necessary for binding!!
4. Place in freezer until set.

Caramel:
1. Place water and coconut palm sugar in a pot, and bring to a boil, stirring constantly so it doesn’t burn.
2. Add coconut milk and vanilla, and let it boil on medium heat for about 10-15 minutes, stirring constantly as well. The mixture will slowly begin to thicken into a dark caramel!
3. Once thickened, remove from heat, and stir in butter.
4. Allow it to sit and cool.

Oatmeal Squares:
Preheat oven to 350°F.
1. Cream butter and sugars.
2. Add almond flour, coconut flour, and oats, and mix well.
3. Pat half the batter into an 8 inch parchment lined or ungreased pan, and bake for 10 minutes.
4. Remove from oven and allow to cool for 5-10 minutes.
5. Cut the white chocolate into little chunks, and spread over the crust, then pour and spread the caramel over the chocolate. Crumble the remaining oatmeal batter on top.
6. Bake for 20 minutes, or until edges and crumble on top are starting to become golden.
7. Enjoy this unbelievable yummy treat!!

*Note: If you choose to use homemade white chocolate, it will melt inside the squares, and will kind of meld together with the caramel. But don’t worry. The taste is still very much there, and it’s freaking awesome!

Gluten Free Crisp… of the fruit variety!

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My grandma’s apple crisp has always been my favourite dessert. For every holiday and family dinner, I would ask her to make it, and she happily obliged. When I found out she didn’t use a recipe, I went over to her house one day to make it with her, carefully taking note of each ingredient and measurement so that, with luck, I could duplicate it myself – and that I did! This dessert became my go-to, and was always RAVED about…. but then I went gluten and sugar free. Now how the heck was I supposed to replicate the BEST DESSERT EVER without pillowy flour and sweet brown sugar?! Well I can’t say my new version is as amazing as my Grandma’s, but I can say that it comes pretty darn close!! Using gluten free oats and nut flours, I’ve been able to mimic that crumbly, almost cookie like texture of the crisp, while a mix of coconut palm sugar and honey gives it that light sweetness, reminiscent of brown sugar. Baked over top of warm, soft fruit, and spiced with cinnamon… this makes for the perfect fall dish!! Plus for me, this new recipe means no stomach ache afterwards! Serve warm with coconut milk ice cream, on it’s own.. or eat it cold for breakfast the next day. Either way, this treat is the ultimate in (almost) guilt free comfort food! =)

Gluten Free Apple Crisp
Gluten Free, Refined Sugar Free

Ingredients:
3 apples (Or any variety of fruit! The picture above is a mix of blueberries and apples!)
1/4 cup almond flour
1/4 cup pecan flour
1/2 cup oats
1/2 cup coconut palm sugar
1/2 cup slightly softened butter
2 tbsp. honey
1 tsp. cinnamon + more for apples

Directions
Preheat oven to 350°F.
1. Peel, and chop apples into small pieces. Sprinkle and toss the apples (and/or other fruit) with cinnamon.
2. Place fruit into a 7×5, or any small, casserole dish. You may need more or less fruit, just fill the dish!
3. Combine all other ingredients, mixing with a fork into a soft crumble.
4. Pat crumble mixture overtop of the apples.
5. Bake for approximately 40 minutes, until golden brown, however this could be anywhere from 30 minutes to an hour!
6. Share with friends, family, and enjoy!

Paleo Banana Coconut Cream Pie

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This pie. It’s banana-y, it’s coconut-y, it’s creamy, it’s heaven. It will fool any paleo-hater out there!! Sometimes I nix the crust and eat the filling on it’s own for a yummy custard treat! Either way, it’s freaking delicious!

Paleo Banana Coconut Cream Pie
Grain Free, Gluten Free, Sugar Free, Dairy Free

Ingredients:


Crust:
2 cups almond flour
3/4 cup coconut flour
3 tbsp melted butter

Custard Filling:
2 ripe bananas
1 can full fat coconut milk
1/3 cup honey
3 egg yolks
1/8 cup + 1 tbsp arrowroot flour
1 tbsp coconut butter (or butter if you’re okay with dairy)
1 tsp vanilla
1/2 cup toasted coconut + more for topping if desired

Directions
Preheat oven to 350°F.
1. Mix melted butter into coconut and almond flours, and pat into a pie pan.
2. Bake for 10 minutes.
3. Toast 1/2 cup coconut in the oven for around 5 minutes, until nice and golden brown. This may takes longer, or may be quicker, so make sure to watch it! You may need to stir it around once or twice as well.
4. Now for the custard! In a pot on medium high heat, bring coconut milk and honey to a simmer.
5. Whisk egg yolks in a small bowl, and slowly add about 3/4 cup of the hot milk mixture to temper. Then add it back into the pot.
6. Dissolve the arrowroot powder with some hot milk to make a thin paste, then add it back to the pot as well.
7. Bring mixture to a boil, then allow it to simmer for 4-6 minutes, until thick.
8. Remove from heat, and add coconut butter, vanilla and 1/2 cup toasted coconut.
9. Line the crust with thinly sliced banana, then pour the custard over top. Top with coconut, and fresh bananas, refrigerate, and serve!

*Note: You can use any nuts you would like for the crust! I sometimes use walnut flour as well (I grind all my own nut flours in my Magic Bullet), and experiment with different proportions. You may need a little bit more or less butter for the crust, you want the nuts to stick together just enough to be able to pat them into the pan! Play around with it!