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……….
Store-bought granola is often considered a health food, but the truth is that it is usually loaded with sugar as well as hydrogenated oils which we want to avoid. It is also often dry and bland. Making it homemade, however, makes a great breakfast or snack as you can control the amount of sweetener and add some truly heart-healthy ingredients like fiber and prebiotics like what is in this Maple Walnut Granola w/Prebiotics.
What are Prebiotics?
You’ve probably heard a lot about probiotics, but do you know what prebiotics are? Probiotics are the good bacteria in your gut whereas prebiotics are a fiber that help the good bacteria grow. You can kind of consider it the fertilizer for your probiotics.
Probiotics are sensitive and can be affected by heat or bacteria. That is why it is important to always take your pro-biotic supplement with food, as it can not survive the stomach acid. It is also not a good idea to cook probiotics as the heat will destroy them. Prebiotics, on the other hand, are not affected by bacteria or heat, which makes them a great addition to this Maple Walnut Granola.
Inulin is a fiber found in thousands of plants, the most present in chicory. Dietary fiber has been shown to improve digestive health as well as contribute to heart health. When mixed with water, inulin forms a gel which can relieve constipation and help keep you regular. This gel will also help you feel full as it expands in the stomach. Inulin also has the ability to absorb cholesterol, toxins, waste, and fat as it passes through the body.
Inulin can also be used as a substitute for sugar as it is naturally sweet and has a low glycemic level. I have had great success in baking gluten-free bread with it (recipe coming soon). You can also add it to your hot beverage as the heat does not affect it. It’s a good idea to add it slowly, as some people can be sensitive to it if they have a sensitivity to FODMAPS.
I’ve added just a tablespoon to my Maple Walnut Granola Recipe.
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.
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.
I found these adorable little organic butternut squash at Trader Joes. I cooked them stuffed with quinoa and kale, and tried them in this recipe instead of pumpkin. It has a smoother texture than pumpkin and a slight honey taste . Its sweetness makes for a delicious Honeynut Squash Pie!
“Michael Mazourek, a plant breeder at Cornell University, takes his cues from cooks to breed new ingredients that are flavorful, nutritious, resilient, and high-yielding. Together, we’ve collaborated on a number of experimental varieties, including the Honeynut squash, a butternut squash cross that fits in the palm of your hand and has about ten times the sweetness and squash flavor of the workaday butternut.”
—Dan Barber, Blue Hill, NYC
Thanks, Christine, for the tip on using evaporated coconut milk! Regular coconut milk will work just as well if you can’t find it, and you can swap out pumpkin or butternut squash instead. Trader Joes assured me they would have these through Thanksgiving. You will need two to three for a pie.
Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place squash face down on a parchment lined pan. Add about a 1/4 cup of water to the pan and bake for 30 minutes until soft when poked with a fork.
Prepare gluten-free pie crust and place in freezer while preparing filling. (http://erin-sands.com/gluten-free-pie-crust/)
Raise oven to 425 degrees.
Allow squash to cool enough to handle it. Remove flesh from skin and place in a food processor or blender. You want about 2 1/2 cups purée.
Add remaining ingredients and process until smooth and blended. Pour filling into pie crust and spread smooth.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake about 45 minutes more until just set. Crust should be golden brown and there should be a few cracks in the filling.
Remove from oven and cool completely. Cover and place in refrigerator at least 3 hours.
In a large bowl, combine all filling ingredients and toss lightly. Spoon into pastry lined pan. Top with remaing pastry. Press together at edges to seal. Create a flute design on the edge of press gently with a fork all around the edge. Cut slits in top of pastry.
For a shiny crust, brush it with a wash of egg white beaten with 1 teaspoon of water.
A perfectly flaky gluten-free pie crust relies on a combination of flours. You can use palm shortening here, cold coconut oil, or good old-fashioned lard from pasture-raised pigs, if you can find it. This pie crust freezes really well, so it can be made ahead. Try it with my Perfect Gluten-free Apple Pie!