You’ve got to try these gooey Fudgy Paleo Protein Blondies! Blondies have always been one of my favorites! I wanted to see if could convert my almond butter chocolate chip cookie recipe into a blondie. I still don’t know the science behind it, but baking with nut butter gives an awesome rise and a super moist texture without using any xanthum gum!
The coconut flour in this recipes gives it added protein and the coconut oil gives it that nice shiny, crackly surface that every good brownie should have. Without any grains, these blondies are gluten-free. Also using coconut sugar and honey makes healthier baking possible and just as delicious!
So my five children are the true testers in this house and they loved them! I went upstairs for a minute and came back down to the kitchen to find an empty plate. Good thing I hid one in the freezer for me for later! Shhhhhh……….
Since Valentine’s Day is coming up, I’m thinking chocolate! These Triple Chocolate, Triple Almond Cookies, are almost like a brownie. Three different types of chocolate give them intense flavor. Almond flour and almond butter make them super-moist, and the almonds on top give them a nice crunch. A bite of sea salt at the end makes these a real treat!
I have an old recipe from a friend for an almond poppy seed cake that has been a staple in my house for years. I always had one in the freezer ready for unexpected guests, or to take to a friend’s house for cake and coffee. But since I don’t eat wheat or dairy anymore, I had forgotten about it, until I came across the old recipe recently. I decided to try to change the recipe up by omitting the wheat and the dairy to see if I could get a replacement just as good as the original.
It took a few tries to get this right because the pound cake-like texture is challenging without the gluten. The addition of almond flour added moisture, and I swapped out canola oil for coconut oil and applesauce. This allowed me to lighten up on the sugar as the original recipe called for 1 3/4 cups of it. I baked these in my mini bundt pan, which makes these come out adorable, and are the perfect little bite. It also works great in a loaf pan or a full-size bundt. This Gluten-Free Almond Poppy Seed Cake is really something special!
Combine lemon juice with almond milk and let sit for 5 minutes. Sift together flours, baking powder, baking soda, and salt in a mixing bowl. Add remaining ingredients and blend on medium speed for 2 minutes.
Pour into paper lined muffin tins or greased pans.
For muffins/mini bundts: Bake 18-20 minutes
For loaf pan: Bake 55 minutes.
These Italian cookies are just as delicious made with almond flour as they are with wheat flour. In fact, I think the almond flavor really comes through better with almond flour. These cookies take a little time since they have to go into the oven twice, but they are super simple to make! Twice baking these Almond Biscotti gives them a nice crispy crunch, perfect for dunking into a hot cup of tea or Dandy Blend!
Sift together flours and baking powder in a medium bowl.
In a large mixing bowl, beat the ghee on medium speed till softened. Add sugar, maple syrup, eggs, and vanilla. Beat until thoroughly combined.
Add flour and mix until combined. Add almonds and stir.
Divide dough in half. With wet hands, shape each portion into a loaf about 9 inches long and 2 inches wide and place on a parchment-lined baking sheet. Stir the egg yolk together with the water and brush it over each loaf.
Bake for 25 minutes. Cool on the cookie sheet for 30 minutes. Reduce the oven temperature to 325 degrees.
After 30 minutes of cooling, carefully cut each loaf into 1/2 inch slices. Lay slices cut side down back onto the cookie sheet. Bake in the oven 8 minutes. Turn slices over and bake another 8-10 minutes till dry and crisp. Cool cookies on a wire rack.
Store in a cool dry place.
Optional: You can add in a teaspoon of anise extract or a 1/2 teaspoon of almond extract for a stronger flavor. You can also swap out the almonds for hazelnuts for a different variety.
Ok, I’m getting fancy on you now, but it’s the holidays! This Apple Rose Tart is a showstopper and although it may look complicated, it is actually very simple to make. It does take a little time to roll the apples, but it can be prepared a day in advance. The combination of dairy-free custard, with the nutty crust, and the sweet apples is delicious!
Dairy-free cheesecake seems like an impossible task, but this recipe came out so creamy and delicious, I plan on making this for my next holiday! The addition of chickpeas gives this cake a velvety texture, but you would never know they are in there.
I also used the technique I learned from Americas’s Test Kitchen for their Foolproof Cheesecake, and the same technique worked beautifully here to create a suede-like texture. It calls for baking the cake at a low temperature for several hours and then blasting it with heat to create a souffle effect. I tried this technique with a cup of chickpea brine instead of the eggs and it worked just as well.
This recipe is going to need 12 hours because it will need to chill, so it should be made 24 hours in advance. Dazzle your guests with this amazing Dairy-free cheesecake!
Grease a springform pan with coconut oil. Line the bottom with a piece of parchment paper and then lock it into the pan.
Process all crust ingredients in a food processor into a fine sticky crumble. Press into the greased pan and form an even crust on the bottom with your hands. Set aside.
Preheat oven to 200 degrees. (An oven thermometer is helpful to maintain this low temp.)
Mix all filling ingredients in a high-speed blender or food processor.
Pour the filling through a fine-mesh strainer into a large bowl. Use a rubber spatula to push it through and filter out any unprocessed bits.
Pour filling into crust and let set for 10 minutes to allow any air bubbles to rise to the surface. After 10 minutes, run a fork gently over the top to pop the bubbles.
Bake the cheesecake on the lower rack for 3 hours until set. Remove the cake from the oven and raise the temperature to 500 degrees. Return the cake to the oven and bake for an additional 4-8 minutes until it is evenly browned.
Let cool on a wire rack for 5 minutes. Run a small knife between the cake and the pan. Continue to cool another 3 hours. Wrap with parchment and refrigerate overnight until cold and set.
To unmold cheesecake, remove the sides of the pan. Slide a large spatula under the cake and remove the parchment. Transfer the cake to a serving plate.
This cake can be made ahead and frozen, covered tightly.
Acorn squash in my oatmeal? Yup, that sweet nutty flavor is warming and delicious in oatmeal and a great way to add loads of nutrients into your breakfast to start your day!
Acorn squash contains powerful antioxidants and anti-inflammatory properties! It’s also packed with fiber, Vitamin C as well as magnesium and potassium. It helps regulate your blood sugar which helps keep the weight off and conquers those cravings! Winter squash has also been shown to have clear potential in the prevention and treatment of cancer.
My kids loved this hearty, filling breakfast. I may not have mentioned it was made of squash until after their plates were cleaned empty! They’re getting there…