My afternoon snack just became better because of YOU.
A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!
In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
Transfer mixture to a sprayed square baking dish lined with parchment paper.
Press the Driscoll’s raspberries into the batter just before baking.
Bake for 20 minutes until risen and golden brown on top.
Let cool completely before cutting into squares and devouring!
Paleo Oreo cake! Disclaimer: the cake is paleo, the frosting is not. BUT you can easily substitute this frosting for a paleo vanilla frosting.
Oreo Cake:
* 2 cups raw minced sweet potato
* 1/4 cup coconut flour
* 2 large eggs
* 3/4 cup black cacao powder
* 1/2 cup maple syrup
* 1/2 cup coconut oil
* 1/2 cup coconut sugar
* 1 tablespoon vanilla
* 2 teaspoons baking powder
* 1 teaspoon pink himalayan salt
Frosting:
* 1/2 cup powder sugar
* 1/2 container vanilla frosting
* 1/4 cup vanilla probiotic smoothie
* 1 tsp vanilla
Directions:
* Preheat oven to 350 F. Line the bottom of two 6″ spring form cake pans with rounds of parchment paper. Spray the pan first with nonstick cooking spray for the parchment paper to stick.
* Mince sweet potatoes in a food processor. Then add in all ingredients for the cake and mix until smooth. You can add everything to a blender to make the cake smoother but I was pressed for time.
* Divide batter in-between the two cake pans and bake on 350 F for 50 minutes.
* While the cake is baking, combine frosting ingredients in a medium size bowl and whisk together until smooth. * Remove cake from the oven and let cool completely before frosting. Try not to eat all the frosting before the cake is finished, this was rough for me. Enjoy!
When life (aka Honest) gives you lemons, you make all the lemon things.
Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.
I did it, I finally made cinnamon rolls and for the first time they didn’t turn out hard as a rock. I’d say “it’s the little things in life” but this my friends is a big deal in my world!
I wish I knew the amount of times I’ve tried to successfully make cinnamon rolls… I’d ask Joel but I’m kinda embarrassed to really know the number. Instead, I’m going to embrace these gluten free cinnamon rolls filled with cinnamon, butter, and my homemade strawberry chia seed jam topped with a probiotic cream cheese frosting and feel like the cinnamon roll queen.
1/2 cup powered sugar (may need more depending on desired consistency)
1/4 tsp vanilla extract
Pink sea salt
Directions:
In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and sea salt. In a measuring cup, combine the coconut oil, water, apple cider vinegar, maple syrup, vanilla extract, and stir.
Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca and coconut flour. Mix until well combined – dough will be sticky.
Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca and damp hands.
Sprinkle a little tapioca over a large piece of parchment paper, placed on either a large cutting board, then place dough in the center.
Press or roll dough into rectangle, about 10 x 7”.
Once dough is spread, spread melted butter over the flatted dough, sprinkle cinnamon, then evenly spread of the chia seed jam.
Roll dough on the long side. The dough can be sticky so you may want to chill again before rolling.
Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes so you can easily cut the dough.
Preheat your oven to 350F degrees and spray a 9” cake pan with non stick cooking spray.
After chilling, cut into 1 1/2 inch sections, place each one flat side down on prepped pan.
Bake in the middle rack for 20 minutes or until just done and beginning to brown.
Make glaze while rolls are baking: Slightly warm the probiotic cheese cheese in the microwave if removed right from the refrigerator. Combine ingredients in a medium size bowl using an immersion blender. Blend until desired consistency. Set aside.
Once rolls are done, let cool sightly before glazing and enjoying.
