Orange Poppy Seed Loaf

Ingredients:

2 Naval Oranges

2 cups Almond Meal

1/3 cup + 2 tbs Buckwheat Flour

1 tbs Poppy Seeds

1/4 tsp Hymilain Pink Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

2 tsp Flax Meal

6 tsp Water

1 single serving (5.3oz) container of Vanilla Plant Based Yogurt

1/2 cup Coconut Oil

1/2 cup Coconut Sugar

Instructions:

  1. Preheat oven to 355 degrees
  2. Grease a glass loaf pan and lay a strip of parchment paper in the base of the pan
  3. In a small bowl, mix flax meal and water then set aside. You need to let the two soak, so you can make two falx eggs. This replaces chicken eggs.
  4. Zest and juice the oranges in seperate boels. One bowl for zest and one bowl for juice.
  5. In a large bowl, combine all dry ingredients and zest.
  6. In a small pot, melt the coconut oil and stir in the sugar until dissolved. Stir in flax eggs, orange juice, and plant based yogurt.
  7. Pour the liquid mixture into the dry ingredients. Fold the two together until fully incorparated.
  8. Taking greased loaf pan, pour batter into it.
  9. Bake in the oven for approximately 45 minutes or until it passes the toothpick test.
  10. Allow loaf to cool on counter. If you want it to cool quicker, place it in the refrigorator. Make sure you place a heat pad between the glass pan and the shelf. Also, make sure the pan is not touching anything else. Therefore, it does not melt anything in the frig.
  11. Slice and ENJOY!

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Banana Breakfast Bites

Ingredients:

1 Ripe Banana

2 Eggs

1/2 tsp Apple Pie Spice

2 tbsp Better Body Foods Organic LIVfit Superfood Blend with Protein

1 tsp organic maca powder

1/8 tsp Baking Powder

Instructions:

  1. Preheat oven to 350 degrees F
  2. Grease a mini muffin tin with oil* and set aside
  3. In a medium sized bowl, mash the very ripe banana
  4. Wisk the eggs into the mashed banana
  5. Add the remaining ingredients until well combined
  6. Pour batter into the baking tin. Fill the muffin holes 2/3 way full.
  7. Bake for 15 minutes or until a toothpick may be inserted into the center of one of the muffin bites and appear clean when removed
  8. Allow them to cool for approximately 30 minutes before you remove them from the tin
  9. ENJOY!*

*Notes:

*I used coconut oil to grease my pan because it has a high smoke index

*While these bites are tasty all on their own, they would be even more delicious topped something else. My favorite topping is a homemade chocolate syrup. Go ahead, top yours with your favorite addition.

 

Paleo Chocolate Brownies

Makes: 24; 2in X 2in brownies

Ingredients:

2 cups almond butter*

3 large eggs

1 cup honey*

1 tbs vanilla extract*

1/2 cup dark cocoa powder

1/2 tsp sea salt

1 tsp baking soda

1 large banana*

Directions:

  1. Preheat oven to 325 degrees Fahrenheit
  2. Blend almond butter and eggs in a large bowl until a smooth batter forms
  3. Mixing well, incorporate the honey and vanilla into the almond, egg mixture
  4. Add the salt and baking soda
  5. Slowly sprinkle the cocoa powder into the bowl (sprinkle some powder into batter, stir well, and continue process until all the cocoa powder has been used.)
  6. In a small bowl, fully mash the banana using a fork
  7. Fold banana into the chocolate batter
  8. Using coconut oil, grease a glass, 13X9 inch baking pan
  9. Pour brownie batter into the greased dish
  10. On the middle oven rack, bake for 35-40 minutes or until a toothpick can be inserted into the brownies and be removed without any batter on the toothpick
  11. ENJOY!

*If you need almond butter, you can easily make it yourself. Check out my previous posts to find out how to make your own.

*Honey packs more nutrients when it’s raw and organic; therefore, I recommend to bake your brownies with it. Local honey also helps with allergies, so that would be even better!

*If you’re avoiding cane sugar, check the ingredients list on your vanilla extract. Brands often add cane sugar to their products.

*For optimal sweetness, use the ripest banana you can find.

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Chocolate Filled Strawberry Cups

Ingredients:

Chocolate Filling:

1/2 cup Coconut Oil

2/3 cup Cacao Powder

3 tbsp Pure Maple Syrup

1/2 tbsp Vanilla Extract

Whipped Cream:

1/2 cup Heavy Whipping Cream

1 tbsp Pure Maple Syrup

1/4 tsp Vanilla Flavor

Other:

20 Strawberries

Directions:

  1. Place mixer bowl and whisk into the freezer to cool for your whipped cream.
  2. Cut the tops and core of the strawberries away. Your result should be a small strawberry “cup”. Place your cups in an egg cartoon. The cartoon is to hold the strawberries upright when you fill them with chocolate and top them with whipped cream.
  3. In a small pot, melt coconut oil over low heat.
  4. Add the cacao powder, maple syrup, and vanilla extract to the oil and whisk thoroughly to remove any lumps.
  5. Fill the strawberry cups to their brim, and place in the refrigerator while you make your whipped cream. You want the chocolate to be firm before topping them with whipped cream.
  6. In the cooled mixing bowl, pour your heavy whipping cream, vanilla flavor, and maple syrup together.
  7. On high speed, whisk the whipped cream ingredients until firm peaks form, or approximately one minute.
  8. Take a sandwich baggy, fill it with your whipped cream, and cut a small hole in one corner.
  9. After the chocolate has hardened and cooled in the strawberry cups, squeeze the whipped cream from the baggy onto the top of your cups.
  10. Serve and ENJOY!

Chocolate Raspberry Protein Ice Cream

Ingredients:

1/2 cup Whole Milk

1/2 cup Heavy Whipping Cream

1 1/2 tsp Cacao Powder

1/2 tbsp Pure Vanilla Extract

2 tbsp Collagen*

1/2 tbsp Pure Maple Syrup

1/3 cup Frozen Raspberries

*Notes:

*I used Dr. Axe’s powdered collagen protein product; however, you may use any protein powder you desire.

Directions:

  1. Excluding the frozen raspberries, whisk all ingredients together in a medium bowl. Whisk thoroughly to remove any lumps from the powdered ingredients.
  2. Pour into an ice cream maker, and follow the manufacture’s instructions.
  3. Right before the ice cream reaches a creamy, thick texture, add the frozen raspberries.
  4. Finish the creaming process until your ice cream has reached a thick, scoop-able texture.
  5. Enjoy!*

    *Notes:

    *I topped my delicious ice cream with homemade toasted coconut shreds, roasted almond pieces, and homemade, sugar-free, chocolate magic shell. You may eat your ice cream along for it is perfectly delicious or add any toppings you desire!

Lemon Poppy Seed Ice Cream 

I was very satisfied with this recipe. Lemon poppy seed muffins are definitely a comfort food of mine. Therefore, I wanted to experiement to create a delicious ice cream that tasted the same. So, after experimentation, I devised a recipe that really does taste like my favorite muffins. If you are as obsessed with lemon poppy seed muffins as me, your taste buds will for sure enjoy this treat on a hot summer day.

Ingredients:

1 cup milk

1/4 heaven cream

1/4 half and half

1/4 teaspoon lemon flavor

1/4 tsp vanilla flavor

1 tbsp vanilla extract

1/2 teaspoon poppy

1/2 lemon juice and zest 1

1tbsp honey

1tbsp maple syrup

Instructions:

1. Wisk all ingredients together in a mixing bowl.

2. Prepare mixture in your ice cream maker. Follow manufacturer’s instructions.

3. ENJOY!

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Vanilla Bean Ice Cream

Sugar-Free/Paleo

Ingredients:

1 1/4 cups Whole Milk*

1 1/4 cups Cream*

2 1/2 tbsp Raw, Organic Honey

1 tbsp Pure Vanilla Extract

1 Vanilla Bean

1 tbsp Vanilla Flavoring

*Notes:

* For the milk and cream, I used my family’s raw milk from our dairy cows. However, I am sure store bought milk will work just as well. I recommend using whole milk. You may use whipping cream or heavy cream, but keep in mind that the heavy cream should not be over-churned. Your result maybe vanilla butter instead of ice-cream. In addition, heavy cream may mask the vanilla flavoring a bit.

Directions:

  1. To expose the inner seeds/beans of the whole vanilla bean, cut the bean down the center lengthwise. Scrap inner beans away from the outer husk, and place into medium mixing bowl.
  2. Add the milk and cream, and whisk to combine. Make sure the beans are evenly dispersed in the mixture meaning no clusters of beans remain.
  3. Whisk in extract and flavoring
  4. Pour into ice-cream maker, and follow the instructs for your device.*
  5. ENJOY!*

*Notes:

* I used Cuisinart’s ice-cream maker. I allowed the maker to run for about 30 minutes. Your machine may function differently; therefore, refer to your device’s user manual.

* I enjoyed mine by making Ice Cream Cookie Sandwiches. Check out the recipe linked, so you may satisfy your sweet tooth while being healthy!