Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

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Grain-Free Bagels (Dairy Free & Paleo)

Grain-Free Bagels (Dairy Free & Paleo) gluten free

I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.

But over the years, I¬†learned a gluten-bagel and cream cheese just don’t love me back. And¬†these days a¬†traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!

The beginning of school is not months or weeks away, but days away now.  As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.

These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.

 

Grain-Free Bagels (Dairy Free & Paleo) gluten free

 

Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”

What is your favorite comfort food?

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4.9 from 11 reviews
Grain-Free Bagels (Dairy Free & Paleo)
Recipe type: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Ingredients
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut flour
  • 4 eggs
  • ⅓ cup apple cider vinegar
  • ¼ cup raw honey
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. arrowroot
  • 1 tsp. baking soda
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
  2. Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
  3. Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
  4. Enjoy fresh or toasted. Store in the refrigerator.
  5. Makes 7-8 bagels.

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Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

 Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

¬†Whether you are looking for a morning breakfast bar for on-the-go or a tasty dessert, I’ve got you covered!

I’m a big fan of coconut flour and I realize that a lot of my grain-free recipes lately utilize both almond and coconut flour. Well I don’t want those of you with an almond allergy to miss out on some scrumptious grain-free treats! These bars are perfectly moist, filling and nutritious. They are great for breakfast, ¬†a snack or packed into a lunch box. These bars¬†are hearty and abundant in protein to keep you satisfied and fulfill any sugar or grain cravings you may have.

The combination of orange and cranberry will make your entire kitchen smell wonderful. Double win right?! Hope you get a chance to try these bars and put them in a lunch box or two sometime soon!

Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

5.0 from 1 reviews
Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)
Recipe type: Breakfast, Snack, Dessert
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup coconut flour
  • ⅔ cup almond milk (or milk of choice)
  • 3 eggs
  • 2 Tbsp. raw honey
  • ½ cup coconut oil, melted
  • ½ cup dried cranberries, unsweetened
  • 1 Tbsp. organic orange zest (or 5 drops Wild Orange essential oil)
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish.
  2. Place all ingredients into a large mixing bowl and beat with an electric mixer for 3 minutes on medium speed. Scoop the batter into the greased baking dish, patting down the batter as needed. Bake for 30 minutes. When a knife inserted into the center of the bars comes out clean, the bars are done.
  3. *I recommend checking the bars at 20-25 minutes to see if they are done as I live at a high altitude.
  4. Makes 12 bars.
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Grain-Free Pizza Crust! (Gluten & Dairy Free)

Grain-Free Pizza Crust! (Gluten & Dairy Free)

Ahh pizza…a quick meal that the whole family loves and can be made and ready in under 30 minutes! I’ve been making this grain-free pizza a lot lately when the weather cools down and¬†my family¬†craves comfort food.

This grain-free crust is bursting with fiber and protein and will keep your belly satisfied and your body nourished.
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paleo, Grain-Free Pizza Crust! (Gluten & Dairy Free)
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5.0 from 1 reviews
Grain-Free Pizza Crust! (Gluten & Dairy Free)
Recipe type: Lunch, Dinner, Pizza
Cuisine: Grain-Free, Gluten Free, Dairy-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yeast Ingredients:
  • ⅔ cup warm water
  • 1 Tbsp. raw honey
  • 1 Tbsp. active dry yeast
  • Dry and Wet Ingredients:
  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅓ cup arrowroot
  • 2 eggs
  • 2 tsp. coconut oil (melted)
  • 1 Tbsp. flaxseed meal
  • 1 tsp. raw apple cider vinegar
  • ½ tsp. sea salt
Instructions
  1. Preheat oven to 450 degrees. Place the water, honey and yeast in a small bowl and mix. Let the ingredients sit for 5 minutes.
  2. Add the remaining ingredients into a large bowl and beat with an electric mixer for 3 minutes. Add the yeast ingredients in and mix again for an additional 2 minutes.
  3. Sprinkle a teaspoon of almond flour onto a silicone baking sheet. Place the dough onto a silicone baking sheet. Using a rolling pin, roll crust out very thin.
  4. Bake crust on silicone baking sheet for 10 minutes. Add pizza sauce, cheese (or Daiya dairy free cheese) and your choice of toppings. Bake for an additional 10 minutes or until bottom of crust is golden brown.
  5. *Please note I live at a high altitude. I suggest checking the pizza with toppings after 5 minutes in the oven and cooking an additional 5 minutes if needed.
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Fudgy Paleo Brownies

fudgy, chocolate, brownies, paleo, gluten free

Happy Father’s Day!

I know I have already shared a grain-free brownie recipe before, but what can I say we love to eat brownies around here! And this time around, the brownie is paleo approved for those of you who avoid legumes. I could chow down on healthy brownies all day if I let myself. Thankfully, the rest of the family helps me out so I am lucky if I get a whole two treats to myself.

These babies are moist, fudgy and crowd pleasers. While the¬†recipe makes a dozen treats, that doesn’t mean a thing in this house where anything chocolate flies off the counter faster than I can count them!

This was shared on Unprocessed Fridays, Whole Food Fridays, Lunchbox  Love, Feature Friday, Gluten Free Fridays, Pennywise Platter, Full Plate Thursday, Tasty Traditions, Frugal Days, Sustainable Ways, Green Living Thursdays, Cast Party Wednesday, Real Food Wednesday, Gluten Free Wednesdays, Healthy 2 Day Wednesdays, Wildcrafting Wednesday, Allergy-Free Wednesdays, Eco Kids Tuesday, Hearth & Soul Hop, Titus 2sday, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Show Me What You Got Party, Better Mom Mondays, Inspire Me  Monday and Sunday School Carnival.

 

fudgy, paleo, brownies, gluten free, grain free, dairy free

5.0 from 2 reviews
Fudgy Paleo Brownies
Recipe type: Dessert, Snack
Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup coconut flour
  • ⅓ cup arrowroot starch
  • 2 eggs
  • ½ cup dairy-free chocolate chips (I use Enjoy Life Brand)
  • ⅓ cup coconut milk
  • ½ cup raw honey
  • ⅓ cup cacao powder
  • ⅓ cup coconut oil
  • ¼ cup applesauce
  • ¼ cup olive oil
  • 2 tsp ground flax seed
  • 1 tsp. vanilla
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat oven to 350 degrees. Place dairy-free chocolate chips, coconut milk, cacao powder and coconut oil in a saucepan and melt slowly over medium heat.
  2. Place all ingredients into a large stainless steel mixing bowl and mix with an electric mixer on medium speed for 3 minutes, scrapping down sides of batter as needed. Grease a large glass baking dish. Bake for 35 minutes (please note I now live at a high altitude so you may want to check the brownies at around 30 minutes to see if they are done). Remove from oven and let cool for 20 minutes. Cut into squares. Eat up!

 

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