These muffins have unseated the Pumpkin Chocolate Chip Muffins as far and away the best paleo baked good I’ve ever had. Which is really saying a lot, cause those pumpkin muffins are pretty stellar. I can honestly say I don’t think anyone would be able to guess that these are free of refined sugar and flour. With an egg substitute these would even be vegan – I’m betting that applesauce would work well! I was simutaneously so happy and so sad eating the last one of the batch today…what an emotional rollercoaster for a Monday morning.
- 3 very ripe bananas (thaw if frozen)
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 1/2 cup almond flour, almond meal, or cashew meal (or a combination!)
- 1/2 cup tapioca flour
- 1/4 cup coconut flour, sifted
- 1/2 cup unsweetened finely shredded coconut
- 1 Tbsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raisins or pitted dates, chopped
- (optional) 1/2 cup pecans or walnuts, chopped
- For topping: unsweetened finely shredded coconut, chopped pecans or walnuts, chopped dates
- Preheat oven to 375° and line a muffin pan with 12 cups. I highly recommend the foil-lined muffin cups!
- In a large bowl, mash bananas and then whisk in eggs and coconut oil until slightly frothy.
- In a separate bowl, whisk together dry ingredients until fully mixed: almond flour, tapioca flour, coconut flour, shredded coconut, cinnamon, baking soda, baking powder, and salt.
- Mix in raisins/dates and pecans. I chopped the raisins in my food processor, worked great. I left the nuts out of the muffins since Sam isn’t a big fan.
- Pour banana mixture into dry mixture and fold together until JUST combined. Don’t overmix!
- Divide between muffin cups. My cups were very full, the batter was even mounded above the top of the cups and they turned out great.
- Sprinkle shredded coconut, chopped pecans, and/or chopped dates over the muffins. I used just coconut for Sam’s muffins, and pecans/coconut for the rest. Yumm.
- Bake for 22-25 minutes, until you can push on the center of a muffin and it springs back up.
- Allow to cool for at least ten minutes – this helps the muffins not stick to the liners. They’re great warm or cold, with butter or just plain. Enjoy!
My homemade version of peanut dressing! It is free of corn starch, corn syrup, and refined oils. Delicious on Lolo’s Kale Salad or other salads and a great apple or carrot dip. This would be really good with a cabbage & apple slaw – on my short list of recipes to try!
- 6 Tbsp extra virgin olive oil
- 6 Tbsp rice wine vinegar
- 5 Tbsp natural peanut butter (I strongly recommend Krema or fresh ground PB!)
- 3 Tbsp soy sauce
- 1/2 tsp Worcestershire sauce <– spelled correctly on the first try, YEAH! (Disclaimer: Worcestershire is NOT vegetarian as it does have anchovies in it. I don’t know that there is a great alternative since it is pretty complex, so maybe just omit it if you don’t eat fish.)
- 2 Tbsp brown sugar (or 1 1/2 Tbsp agave nectar)
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- Add all ingredients to a blender or into an immersion blender-safe container.
- Blend until thoroughly mixed.
- Chill in refrigerator in an airtight container.
A versatile and handy cream substitute – great for vegans, lactose allergies, and just for switching things up once in a while! I love that I can scale this recipe to make exactly enough cream for a recipe. It’s a great way to avoid opening a can of coconut milk, using a couple tablespoons of it, and letting the rest go to waste.
I always use cashew cream in my Chocolate Chili Macaroons, and I’ve also used it in quinoa risotto in lieu of heavy cream. Store in a sealed container and it will keep in the fridge for a few days!
- 3/4 cups raw unsalted cashews
- 1/2 cup cold water
- juice from 1/2 of a lemon (about 2 Tbsp)
- Add cashews, water, and lemon juice to a food processor or blender.
- Blend until a thick puree forms. Scrape down the sides of the bowl one time to catch any small cashew pieces trying to jump out of the way!
- Store in the fridge in a sealed container.
This vegan macaroon recipe has been a huge hit with our friends and family! I found this recipe while my parents were visiting us in Phoenix. I wanted to make a natural vegan dessert for my dad and these turned out good enough that we had to make them again the next day! The original recipe called for just a pinch of chili powder and Sam thought that was sub-par, so when I asked him to make a second batch he loaded up on the spice. The rich chocolately honey flavor combined with the perfect spicy afterburn makes for a decadent dessert that can be thrown together in under ten minutes. Certainly doesn’t hurt that they are so perfectly bite-sized! Mmm.
- 2 cups unsweetened shredded coconut
- 1/4 cup cocoa
- 1 Tbsp cinnamon
- 1 Tbsp of chili powder (if sweet and spicy isn’t your thing, just throw in a pinch!)
- Pinch of salt
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 Tbsp vanilla extract
- 2 Tbsp full fat coconut milk or Cashew Cream
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- Add all ingredients to a food processor and pulse until JUST mixed. If you are using finely shredded coconut then you can just mix by hand, too.
- Grease a rounded tablespoon with a little coconut oil, then scoop up some of the mixture and press flat against the side of the bowl to pack it tightly.
- Tap the spoon on the pan, letting the cookie fall on to the cookie sheet. If necessary, use your fingers to fix the shape so that it is a nicely formed mound that holds together. Repeat with the rest of the mixture. You might need to clean off the tablespoon a couple times and re-grease.
- Bake for 10-11 minutes.
- Allow to cool for at least 10 minutes before moving from the pan so they don’t break apart. I slide the parchment paper off the hot pan onto the counter for expedited cooling/eating.
One of those magical winning combinations that emerges on “clean out the fridge” day. I love making frittatas – they are basically omelettes for dummies. Seriously, you can’t mess this up. Just saute some veggies, any veggies, pour the eggs over, and smother with cheese. This recipe gets a bit more specific than that, but experimenting is encouraged!
- 2 jalapeños, seeded and chopped
- 1/2 onion, diced
- Handful of cherry tomatoes, diced
- Goat cheese
- 6 eggs (I used an 10-inch pan. Scale egg amount up or down based on pan size!)
- Splash of milk (or water)
- Salt to taste
- Pepper to taste
- Onion powder to taste (about 1/4 tsp)
- Sprinkle of smoked paprika
- Sliced avocado
- Sriracha (we tested Franks and Cholula too, but Sriracha came out the winner, hands down!)
- 1 Tbsp butter
- Preheat oven to 375° and preheat an oven-safe pan over med-low heat. Stainless steel and cast iron are great!
- Melt butter in pan, then sauté onion and jalapeño for about five minutes or until onion is semi-translucent.
- While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
- Shake the pan a bit to make sure onion and jalapeño cover the bottom of the pan evenly, then slowly pour the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
- When the frittata has solid cooked edges and is still runny on the top, add your diced tomatoes and crumbled goat cheese. Grind a little more fresh pepper over the top and sprinkle on some smoked paprika.
- Cover with an oven-safe lid (I have to switch to aluminum foil at this point since my pan lids are only rated to 350°) and bake for 5-10 minutes, until you can shake the pan and not see any runny egg jigglin’ on the top.
- Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of sriracha!