Author name: healthyswee

Bread

Gluten Free Paleo Cranberry Orange Bread Recipe

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Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Gluten Free Paleo Cranberry Orange Bread Recipe November 29, 2021 By Sarah 2 Comments Jump to Recipe This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time! This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time! Chilly fall and winter evenings are perfect for snuggling up with cozy blankets and mugs of steaming hot chocolate. And chilly days are perfect for baking. Fresh cranberries are easy to find at the grocery store in the fall. But I buy them as long as I can find them!   I make cranberry sauce for topping yogurt, oatmeal (or my noatmeal), and toast. And also, because I like to add fresh cranberries to baked goods to bump up the nutrition and for some seasonal wintry flair. This recipe for Cranberry Orange Bread was adapted from my recipe for Best Paleo Sandwich Bread over on my other blog, An Edible Mosaic. Because it’s by far my favorite paleo bread! (It has great flavor and texture, and also keeps well in the fridge.) Here I jazzed that bread up with fresh cranberries, orange zest, walnuts, vanilla, and warm spics. And a bit of coconut sugar adds a touch of sweetness. This Orange Cranberry Bread recipe is perfect for breakfast or a snack along with a cup of coffee. And I like it even better toasted and topped with a pat of butter! Jump to: What is Quick Bread? The Best Gluten Free Cranberry Orange Bread Recipe Cranberry Orange Bread FAQs More Gluten Free Bread Recipes to Make Cranberry Orange Bread What is Quick Bread? The Best Gluten Free Cranberry Orange Bread Recipe Cranberry Orange Bread FAQs More Gluten Free Bread Recipes to Make Cranberry Orange Bread What is Quick Bread?   Quick bread is bread that’s not leavened with yeast. Many quick breads are leavened with baking powder and/or baking soda. What Are Some Types of Quick Bread?   A few common types of quick bread include: Banana Bread Zucchini Bread Pumpkin Bread How to Make Quick Bread   Here are the basic steps for how to make quick bread: Whisk the dry ingredients in a large bowl. Whisk together the wet ingredients in a separate bowl. Use a wooden spoon to stir the wet ingredients into the dry. Pour the batter into a loaf pan and bake in a pre-heated oven until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool, and then slice and enjoy! The Best Gluten Free Cranberry Orange Bread Recipe This paleo recipe for Cranberry Orange Bread is very easy to make! It’s similar to any other quick bread recipe. The main difference is that it uses gluten free flours and paleo-friendly coconut sugar. Here’s what you’re going to love about this delicious gluten free bread: Gluten free and paleo. Even without the gluten, this bread is incredible! It slices perfectly and has great texture and flavor. Festive flavor. With cranberry and orange, it’s perfect for the holidays and continuing into January. Like any other quick bread recipe, it’s quick and easy to make. The batter isn’t fussy. It’s a matter of whisking together the dry ingredients and wet ingredients in separate bowls, and then combining them and baking! Cranberry Orange Bread FAQs   Does Cranberry Bread Need to be Refrigerated?   You can store this Cranberry Orange Bread wrapped at room temperature for 2 days. After that, move it to the fridge for up to 3 days more. Can You Substitute Dried Cranberries for Fresh in This Cranberry Orange Bread Recipe?   Yes! Instead of using ½ cup of fresh cranberries, simply use ⅓ cup of dried cranberries. You can use unsweetened dried cranberries or reduced sugar dried cranberries. Do You Have to Cook Cranberries Before Baking?   No, you don’t need to cook fresh cranberries before baking! They will soften as this bread cooks. More Gluten Free Bread Recipes to Make   Gluten Free Pumpkin Bread Recipe Low Carb Apple Bread Easy Low Carb Zucchini Bread Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Cranberry Orange Bread PRINT RECIPE PIN RECIPE This gluten free paleo Cranberry Orange Bread recipe is aromatic with orange and warm spices, and subtly sweet. It has lovely sweet/tart flavor bursts thanks to fresh cranberries. And it’s easy to make, and perfect for breakfast or snack time!     Ingredients     2 cups almond flour 6 tablespoons arrowroot starch 4 tablespoons golden flaxseed meal 2 tablespoons tapioca starch 1 teaspoon cinnamon ¾ teaspoon salt ¾ teaspoon baking soda ¼ teaspoon nutmeg 4 tablespoons coconut oil ((or ghee), melted and cooled slightly, plus more to grease the loaf pan) 4 large eggs (lightly beaten) ½ cup plain unsweetened almond “milk” ½ cup coconut sugar 1 ½ teaspoons apple cider vinegar 1 ½ teaspoons pure vanilla extract 2 teaspoons fresh orange zest ½ cup walnuts (chopped) ½ cup fresh cranberries (coarsely chopped)         Instructions   Preheat oven to 350F; generously grease an 8 ½ by 4 ½-inch loaf pan with ghee or coconut oil. Whisk together the almond flour, arrowroot starch, flaxseed meal, tapioca starch, cinnamon, salt, baking soda, and nutmeg in a large bowl. Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, coconut sugar, vinegar, vanilla, and orange zest in a medium bowl. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Fold in the walnuts and cranberries. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal pan. Cool completely on a wire rack before slicing and serving.  

Brownies

Vegan No-Bake Chocolate Brownie Bite Truffles

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Home » Brownies » Vegan No-Bake Chocolate Brownie Bite Truffles Vegan No-Bake Chocolate Brownie Bite Truffles December 15, 2016 By Sarah 3 Comments Jump to Recipe These deeply chocolaty, fudgy-textured Vegan No-Bake Chocolate Brownie Bite Truffles are a great healthy treat to have on hand to keep you focused on clean eating without feeling deprived. This time of year, magazines inundate us with ideas on how to eat clean and make healthier choices throughout the holiday season. Ideas like eating dinner and then heading out to an evening party where there’ll be a dinner buffet, or eating a main course off of a smaller appetizer-sized plate. Or carrying a glass of water in one hand throughout the duration of a party so it’s harder to eat food. These tricks are all great, but for me, if I don’t get to partake in the festivities (and so many times partaking in festivities means enjoying food), I’m going to feel left out. And no one wants to feel left out, especially around the holidays. The good thing is, I don’t have to be eating the same thing as everyone else. As long as I’m eating something a little different from my regular routine, it feels special, and I’m fine with using it as a treat (even if it is actually something healthy). That’s why I love recipes for things like these healthy truffles. They’re full of healthy real-food ingredients, they’re a cinch to make, and they’re portable, making them perfect for carrying along in your purse or handbag to a party or movie theater, or even using as a travel snack. The ingredient list here is interesting; I wanted to use tahini as the base because of its health benefits. If you’re not familiar with tahini, it’s just ground sesame seeds (it’s sesame seed butter, like peanut butter, if you will). It’s a good source of heart-healthy fat; rich in minerals like magnesium, phosphorous, iron, and calcium; and high in B vitamins. A serving of 2 tablespoons has 5 grams of protein and 3 grams of fiber! (You can read more about the health benefits of tahini on Mind Body Green, Medical News Today, and Dr. Axe. As healthy as it is, other than in salad dressing, tahini is one of those things that I have trouble incorporating into my eating, which is a big reason I’m so excited about these truffles. Other than tahini, their ingredient list is pretty normal, albeit still fabulous. (We all know how healthy dates and unsweetened chocolate are, right? Dates alone are energizing, and rich in fiber, antioxidants, and minerals like magnesium and potassium.) And I think these taste like little brownie bites. They’re fudgy-textured and deeply chocolaty, and you can roll them in anything you like (toasted hazelnuts are a favorite of mine). What are some of your secrets for eating healthy throughout the holidays? Vegan No-Bake Chocolate Brownie Bite Truffles PRINT RECIPE PIN RECIPE These deeply chocolaty, fudgy-textured Vegan No-Bake Chocolate Brownie Bite Truffles are a great healthy treat to have on hand to keep you focused on clean eating without feeling deprived.     Ingredients     Truffles: 3 oz (85 g) unsweetened chocolate, melted 150 g (about 8 to 10) pitted Medjool dates, soaked in hot water for 3 minutes and drained if not soft ½ cup (120 ml) well-stirred tahini (or natural, unsweetened, runny almond butter) ¼ cup (60 ml) pure maple syrup 2 tablespoons natural unsweetened cocoa powder 1 teaspoon pure vanilla extract ⅛ teaspoon instant espresso powder dissolved in ½ teaspoon hot water 1 pinch sea salt   Topping Ideas: Natural unsweetened cocoa powder Chopped toasted nuts Unsweetened shredded coconut  Instructions   Add all ingredients for the truffles to a food processor; pulse a few times to break up the dates, and then process until smooth. Transfer the batter to a bowl, cover, and refrigerate until it is stiff enough to handle, about 15 minutes. Use a 1 tablespoon-scoop to measure the dough; roll each into a ball in any toppings you like. Store covered in the fridge for up to 2 weeks.             Nutrition   Serving Size: 2 truffles Calories: 150 Sugar: 12 Sodium: 14 Fat: 8  Saturated Fat: 3 Trans Fat: 0 Carbohydrates: 19 Fiber: 3 Protein: 3 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Hot Buttered Roasted Pears with Vanilla and Black Pepper Low-Carb Paleo Almond Butter Chocolate Bars »     Comments Wanda Lopez                                               December 15, 2016 at 5:30 pm Honestly, I don’t eat too healthy during the holidays. But, I do try to add more salad to my plate during lunch or dinner, (this prevent me from over eating rice – which is normally found on our kitchen table, pecially during holiday gatherings), and I drink lots of water. Can’t wait to give these chocolaty bites a try. Thanks for the recipe! Reply Lee                                                                      April 03, 2019 at 2:22 am I have read a lot about home made no bake energy balls,truffle bites and have tried some of the recipes. It uses similar ingredients and they’re very easy to make and may sound a little funny – but they’re handy, quick grab snackies Reply Jhoei                                                                   August 22, 2019 at 12:23 am I am always a big fan of brownies with walnut toppings are the best for me. This looks like a very easy recipe to make so I’ll try this for myself and the kids. Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your

Pudding

Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce

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Home » Pudding » Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce August 2, 2018 By Sarah 6 Comments Jump to Recipe Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go! Vanilla pudding is one of those desserts that people seem to be very nostalgic about. Maybe it was a Handi-Snack tucked into your lunchbox or maybe it was a homemade from-scratch family recipe. Or maybe it was those boxes of JELL-O instant vanilla pudding. Whatever the reason, if you have a soft spot for vanilla pudding, you’ll want to try this low carb chia pudding. Once you learn the basic method for making chia pudding, you’ll find that it’s easy to make a ton of variations. You can go with chocolate, nut butter, or any fruit that strikes your fancy. Here I made a quick fresh blueberry sauce thickened with a little pectin.   Nutritional Value of Chia Seeds   According to the USDA, here is the nutrition information for 2 tablespoons of chia seeds: Calories: 90kcals Protein: 3g Total Fat: 5.5g Saturated Fat: .4g Trans Fat: 0g Cholesterol: 0mg Total Carbohydrates: 8g Net Carbohydrates: 1g Fiber: 7g Sugars: 0g Calcium: 125mg Iron: 1.35mg Sodium: 3mg Is Chia Pudding Good for Weight Loss?   Chia seeds are a good source of fiber and are low in net carbs, so they’re easy to fit into just about any way of eating, whether it’s paleo, low carb, keto, etc. Chia seeds can be a very helpful tool for eating nutritious, real food-based recipes, such as chia pudding. And when you’re trying to lose weight, even though it’s not the full story, calories in versus calories out is also a consideration (read an interesting article on this topic on Healthline). When you make chia seeds into chia pudding, remember that the end result is only as healthy as the ingredients you put into it. In particular, be mindful of the liquid and sweetener you use. For example, if you want to keep this recipe paleo, maybe use coconut milk instead of heavy cream and honey as the sweetener. Or if you want to keep it vegan, almond milk and maple syrup may be good options. Here, I went with a low carb chia pudding option, using heavy cream and stevia. How Long Is Low Carb Chia Pudding Good For?   This low carb chia pudding will stay good for up to five days in the fridge. I like to store it in individual lidded glass jars so they’re easy to grab and go.    Other Sweet Recipes Using Chia Seeds: Strawberry Chia Seed Iced Green Tea from An Edible Mosaic Flourless Lemon Chia Cake Cookies from Hummusapien Chocolate Chia Cake from One Clever Chef 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam from Healthy Sweet Eats Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce PRINT RECIPE PIN RECIPE Vanilla Low Carb Chia Pudding with Fresh Blueberry Sauce makes a nutritious, delicious meal on the go!     Ingredients        Chia Pudding: ½ cup (120 ml) heavy cream 1 ½ cups (355 ml) water 6 tablespoons chia seeds 1 teaspoon pure vanilla extract 2 packets stevia 1 pinch sea salt   Blueberry Sauce: 2 cups (1 pint) fresh blueberries 1 packet stevia ½ teaspoon pure vanilla extract ½ teaspoon RealFruit pectin 1 pinch sea salt  Other: 2 tablespoons pecans, chopped, for garnish (optional)         Instructions   For the bottom layer, add all ingredients to a food processor and pulse until the mixture is finely chopped and sticks together when squeezed. Use a 1 teaspoon scoop to measure out the mixture; roll into balls and press each ball into the bottom of a 1-tablespoon sized (15 ml) candy mold. (Alternatively, you could use a mini muffin tray, but your candy will look different from my candy pictured here and you might end up with a different number of candy pieces.) For the top layer, melt together the coconut butter and coconut oil in a medium bowl in a microwave or double boiler. Stir in the maple syrup, cocoa powder, and salt. Spoon the chocolate mixture on top of the bottoms. Transfer the candy mold to the freezer to set, about 30 minutes; remove the candies from the mold. Serve or store in an airtight container in the fridge until serving.             Nutrition   Serving Size: ⅕ of recipe Calories: 204 Sugar: 5  Sodium: 74 Fat: 17 Saturated Fat: 6 Trans Fat: 0 Carbohydrates: 14 Fiber: 8 Protein: 4 Cholesterol: 32 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Banana Golden Milk Turmeric Latte Nice Cream Low Carb Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy) »     Comments Lewis Johnson                                                        February 20, 2019 at 7:53 pm So delicious. Reply Claire                                                                            April 14, 2019 at 11:27 pm This hardened in the fridge after only a few hours. It was the consistency of play dough. I have absolutely no idea what happened. I made two changes: didn’t have vanilla extract so I used almond extract and I don’t care for Stevia so I used 1 tsp of granulated Swerve. Any thoughts? Reply faith                                                                              April 22, 2019 at 3:48 pm Claire, Oh no, I’m sorry to hear that! Honestly, I have no idea; I’ve never experienced (or heard of) this happening with chia pudding before. If the only changes you made were the two you mentioned, I don’t think it would effect the outcome

Cakes

Upside-Down Spiced Maple Pear Sour Cream Cake

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Home » Cakes » Upside-Down Spiced Maple Pear Sour Cream Cake Upside-Down Spiced Maple Pear Sour Cream Cake October 6, 2016 By Sarah 1 Comment Jump to Recipe Upside-Down Spiced Maple Pear Sour Cream Cake is sweetly aromatic, warmly spiced, and perfect for fall. If you’re looking for the perfect sweet treat to usher in fall, may I humbly suggest this cake. No, there are no apples or pumpkin in sight (sacrilegious, right?), but lovely pears are also in season right now and although they’re often overlooked, they’re the star of our show today. They deserve it. What I love most about pears is their understated elegance. Their sweet fruity, floral flavor that’s somehow reminiscent of vanilla. Their aroma, which can be likened to the nectar of the gods. Their shape, which is sloping and graceful, like a swan. And the fact that even though they’re every bit as versatile as apples, they aren’t nearly as in-your-face as apples, constantly vying for your attention (and I have to admit, I nearly always give into the allure of the apple – they’re one of my absolute favorite fruits! But pears deserve a bit of attention too).   Pears are quiet, shy. They’re patiently waiting for you to meander by and pick one up to inhale its aroma, remember its lovely flavor, and buy a bag, imagining the possibilities. Well, friends, this cake only uses a single pear, yet manages to showcase its lovely flavor. The sweet complexity of maple syrup is the perfect sweetener for this cake. A touch of warm spice compliments pear the same way it does apple or pumpkin. A touch of sour cream adds richness and density. All in all, it really is a beautiful fall cake. What’s your favorite fall fruit? Upside-Down Spiced Maple Pear Sour Cream Cake PRINT RECIPE PIN RECIPE Upside-Down Spiced Maple Pear Sour Cream Cake is sweetly aromatic, warmly spiced, and perfect for fall.     Ingredients        Pear Topping:   1 medium pear, quartered, cored, and thinly sliced (I used a red pear) 1 tablespoon grass-fed clarified butter (ghee) 2 tablespoons maple syrup ½ teaspoon fresh lemon juice 1 pinch sea salt    Cake:   1 cup (115 g) almond flour ¼ cup (30 g) tapioca flour 2 tablespoons flaxseed meal 1 teaspoon pumpkin pie spice mix ¼ teaspoon sea salt ⅛ teaspoon baking soda 4 tablespoons (57 g) grass-fed clarified butter (ghee), melted and cooled slightly 4 tablespoons (60 g) sour cream ¼ cup (60 ml) maple syrup 1 large egg 1 teaspoon pure vanilla extract         Instructions   Preheat the oven to 350F. Add all ingredients for the pear topping to an 8-inch nonstick skillet over medium heat. Cook (uncovered) until the pears are soft and syrupy, about 10 minutes, stirring occasionally. Spread the pears out in an even layer in the bottom of the skillet and set aside to cool slightly. Once the pan is cooled, lightly grease the sides with a little bit of additional ghee. For the cake, whisk together the almond flour, tapioca flour, flaxseed meal, pumpkin pie spice mix, sea salt, and baking soda in a large bowl. Whisk together the ghee, sour cream, maple syrup, egg, and vanilla in a small bowl. Stir the wet ingredients into the dry half at a time, being careful not to overmix. Once mixed, immediately pour the batter out onto the pears and spread it out. Let it sit for 3 minutes (it will thicken). Bake until a wooden pick inserted in the center comes out clean, about 20 to 25 minutes. Cool completely and then run a knife along the outside of the skillet. Invert the cake onto a platter and serve.             Nutrition   Serving Size: 1 piece Calories: 235 Sugar: 12 Sodium: 344 Fat: 17 Saturated Fat: 6 Trans Fat: 0 Carbohydrates: 21 Fiber: 3 Protein: 7 Cholesterol: 65 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Super Thick Decadent Double Chocolate Milkshake Hot Buttered Roasted Pears with Vanilla and Black Pepper »     Trackbacks   […] Upside-Down Spiced Maple Pear      Blueberry Coffee Cake Recipe – An Edible Mosaic™ says:                                      April 7, 2020 at 2:01 pm  Sour Cream Cake […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Grain Free

Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe

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Home » Grain Free » Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe July 29, 2021 By Sarah 6 Comments Jump to Recipe This Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe is everything chocolate chip cookies should be! Crispy outside and chewy inside with deep caramel flavor notes and rich bursts of chocolate. Chocolate Chip Cookies need no introduction, really. They’re just about everyone’s sweetheart cookie, and for good reason! I can’t think of anything better than a really great chocolate chip cookie. I’ll be honest here; I’m a bit of a snob when it comes to my chocolate chippers. You can probably relate. When it comes to treat foods, if it’s not worth the calories taste-wise, there’s no sense in eating it, right? I promise you, these cookies are more than worth it. I this this paleo, gluten free version is more delicious than most regular (i.e., not gluten, grain, dairy, and refined sugar free) cookies. Don’t take my word for it though, whip up a batch for yourself and see what I mean! Jump to: Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe This Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe is everything chocolate chip cookies should be! Crispy outside and chewy inside with deep caramel flavor notes and rich bursts of chocolate. Course: Dessert Cuisine: American Prep Time: 22minutes minutes Cook Time: 8minutes minutes Servings: 8 servings Calories: 247kcal Author: Faith Gorsky Ingredients ▢2 ½ ounces cacao butter melted and cooled slightly ▢½ cup coconut sugar or light brown sugar ▢1 large egg ▢1 teaspoon pure vanilla extract ▢1 ½ cups almond flour ▢2 tablespoons tapioca starch ▢¼ teaspoon baking soda ▢⅛ teaspoon salt ▢½ cup semisweet chocolate chips US Customary – Metric  Instructions Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners. Whisk together the cacao butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, baking soda, and salt, and then the chocolate chips. Use a 1 tablespoon-sized scoop to measure out the dough. Roll into balls and arrange about 2 inches apart on the baking sheets. Slightly flatten each ball. Bake until the cookies are puffed and turning golden on the bottom and along the outside but still look a touch doughy in the center, about 7 to 9 minutes, rotating the trays once halfway through. Cool the cookies completely on the trays before using a thin metal spatula to remove them.      Helpful Tips This recipe makes 24 small cookies, or 8 servings. Each serving is 3 cookies. To Make Large Cookies: Use a ¼-cup size scoop to measure out the dough (you will get about 6 cookies). Arrange them on 2 large baking sheets, slightly flatten each, and bake about 10 to 12 minutes, rotating the trays once halfway through. Cool completely on the trays before removing with a thin metal spatula.   Nutrition Serving: 3cookies | Calories: 247kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 73mg | Fiber: 3g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg Tried this recipe?Mention @anediblemosaic or tag #healthysweeteats! This post was first published on Healthy Sweet Eats on September 22, 2016. It was updated with more information on July 29, 2021. « Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Balsamic Roasted Cherries Recipe »     Comments Milica                                                                                      December 09, 2017 at 6:13 pm Hi, I was wondering what tapioca starch does in this recipe and if you’ve tried it without it? Thanks! Reply faith                                                                                      January 18, 2018 at 7:56 pm Milica, The tapioca starch helps with the chewy factor of these cookies. I haven’t tried the recipe without it, but please let me know if you play with the recipe and find a suitable substitute! Reply Saša                                                                           August 03, 2018 at 7:09 pm These look amazing! Do you think I could use regular corn starch instead? Reply faith                                                                                     August 04, 2018 at 11:32 am Saša, Thank you! 🙂 Do you mean using cornstarch instead of tapioca starch? I haven’t tried this, but I think it could work. You may want to reduce the amount of cornstarch to 1/2 the amount of tapioca starch (so use 1 TB cornstarch), and know that the final result may be a bit different. My guess is that the texture will be a bit more crumbly, rather than quite as chewy. If you decide to play with the recipe, please let me know how it goes! Reply Janet C                                                                                     February 25, 2020 at 2:04 pm Hello, I’m wondering if you ever used cornstarch in place of the tapioca starch? I’m thinking of doing the same thing. I would love to know if this worked successfully or not. Thank you

Fruit

Balsamic Roasted Cherries Recipe

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Home » Fruit » Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries Recipe August 5, 2021 By Sarah 1 Comment Jump to Recipe In this Balsamic Roasted Cherries recipe, roasting enhances the deep fruity flavor of cherries and a touch of balsamic vinegar and honey help highlight the cherries’ flavor even more. Cherry season is a short-lived summer treat and this recipe is a great way to make the most of it! Undoubtedly, the best way to eat fresh cherries is as-is. But there comes a point when your hands are stained red, your counter is full of juice splatter marks, and in place of a two-pound bag of cherries there’s just a pile of pits and stems. You still can’t stop buying fresh cherries though (their season is just too short-lived!), but you’re ready to branch out. Roasted Balsamic-Black Pepper Cherries with Coconut Cream comes in mighty handy at that point. This treat was inspired by the German dish Rumtopf, which is basically fruit (usually stone fruit and/or berries) preserved in a crock with rum and sugar. I’ve always wanted to try it, but my hubby and I don’t drink alcohol so I wanted to come up with a non-alcoholic version that still bears syrupy sweet fruit. Jump to: The Best Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries The Best Balsamic Roasted Cherries Recipe Balsamic Roasted Cherries The Best Balsamic Roasted Cherries Recipe In this recipe, we’ll roast cherries with just a couple other ingredients to highlight their flavor. Use the best-quality balsamic vinegar you can find, and don’t skip the black pepper. You won’t be able to taste the pepper, but it provides a little complexity to the flavor profile and a nice balance to the sweetness. Served hot, this is more like a crumble-less cherry crisp, and the coconut cream just melts down into the cherries. It’s good that way, but I like it even better served cold. Either way, it’s a really lovely way to celebrate the flavor of cherries. Plus, this is a really pretty and elegant dessert, which makes it perfect for summer entertaining! Balsamic Roasted Cherries Ingredients Coconut cream (or canned unsweetened full-fat coconut milk) Fresh cherries Good-quality balsamic vinegar Coconut oil Honey Sea salt Black pepper How to Roast Cherries Rinse and pit the cherries. Spread them out with the seasonings in a baking dish. Roast at 400F until they’re softened and starting to burst, about 15 minutes. How to Store Roasted Cherries Store roasted cherries in an airtight food storage container in the fridge for up to 5 days. Variations on This Recipe Go exotic. Add a pinch of ground mahlab to enhance the cherry flavor even more. Mahlab is a spice commonly used in Middle Eastern baking. It’s the ground seed kernel from St Lucie cherry pits, and it tastes like a cross between almonds and cherries. You can find mahlab on Amazon. Warm it up. Add a couple pinches of ground cinnamon. Deepen the flavor. Just a little splash of vanilla extract as soon as the cherries are out of the oven is perfect! Or better yet, use just a touch of vanilla bean paste. Make it vegan. Use maple syrup instead of honey. Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Balsamic Roasted Cherries In this Balsamic Roasted Cherries recipe, roasting enhances the deep fruity flavor of cherries and a touch of balsamic vinegar and honey help highlight the cherries’ flavor even more. Course: Dessert        Cuisine: America          Prep Time: 15  minutesCook Time: 15minutes minutes             Servings: 2            servingsCalories: 268kcalAuthor: Faith Gorsky     Ingredients 2 cups fresh sweet cherries rinsed and pitted ▢  2 teaspoons good-quality balsamic vinegar ▢  1 teaspoon coconut oil melted ▢  1 teaspoon honey ▢  1 pinch sea salt ▢  1 pinch ground black pepper ▢  6 tablespoons coconut cream chilled (see Note) US Customary – Metric   Instructions Preheat the oven to 400F. Stir together the cherries, vinegar, coconut oil, honey, salt, and pepper in an 8 by 8-inch baking dish. Spread out the cherries and roast until they’re softened and starting to burst, about 15 to 18 minutes, tossing once halfway through. Use a handheld electric mixer to beat the coconut cream for a minute or so. Serve the cherries hot or cold, topped with coconut whipped cream.   Helpful Tips Coconut Cream: If you can’t find coconut cream, you can use a 13.5-ounce can of unsweetened full-fat coconut milk. Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. (You will only need ¼ of the coconut “whipped cream” from a 13.5-ounce can for this recipe.) Vegan-Friendly: To make this dish vegan, use maple syrup instead of honey.   Nutrition Serving: 0.5of recipe | Calories: 268kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 461mg | Fiber: 4g | Sugar: 21g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg Tried this recipe?                                                                                      Mention @anediblemosaic or tag #healthysweeteats! « Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe Chocolate Chip Cookie Dough Keto Fat Bombs Recipe »     Comments nicole                                                                                      September 30, 2018 at 4:47 am You need to know that this was absolutely delicious. I left out the honey and oil – just cherries, balsamic, s&p. Thank you! Reply Leave a Reply Your email address will not be published. Required fields are

Drinks

Protein-Packed Thick and Creamy Hot Chocolate

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Home » Drinks » Protein-Packed Thick and Creamy Hot Chocolate Protein-Packed Thick and Creamy Hot Chocolate January 22, 2015 By Sarah 5 Comments Jump to Recipe One thing about myself that I’m always trying to improve is being able to live in the moment. There’s always always some kind of work to do (that’s the nature of life!), and I’m often so consumed by it that I don’t take time for life’s little pleasures. Like taking 30 minutes in the evening to write in my journal. Or making a new recipe just to enjoy with my family instead of obsessing that it’s been tested/retested/written up/photographed/etc. (An occupational hazard, I’m afraid.) And enjoying winter for one of my favorite things about it: the fact that a snow-dusted landscape is just so pretty to look at. The other day we got an inch of snow and my niece had a snow day (which is admittedly a little strange! As a native Buffalonian, the DC area’s interpretation of a “snow storm” is a bit different than what I’m used to). It was unexpected, but instead of looking at it as an inconvenience, I took it as an unexpected blessing. Life is too short not to take the opportunity to spend time just enjoying our loved ones. Thinking of my own snow day memories as a child, I told her that no snow day is complete without hot chocolate. This version is thick and luxurious, almost like drinkable chocolate custard, and reminds me of Parisian-style hot chocolate. But this version is also rich with protein from cashews and an egg yolk, and is the perfect fuel for a kid or a kid-at-heart spending an afternoon playing in the snow. Protein-Packed Thick and Creamy Hot Chocolate PRINT RECIPE PIN RECIPE Thick, rich Parisian-style hot chocolate that packs a nice boost of protein.     Ingredients 4 tablespoons whole raw cashews ½ cup (120 ml) canned unsweetened, full-fat coconut milk 2 tablespoons unsweetened cocoa powder 2 tablespoon pure maple syrup ¾ teaspoon pure vanilla extract ⅛ teaspoon fine sea salt 1 large egg yolk         Instructions Rinse the cashews in a colander under cold running water. Place them in a bowl and add enough water to cover them by 2 to 3 inches. Cover the bowl and let the nuts soak for 8 hours (or overnight); drain. Add the soaked cashews and all other ingredients to a blender or food processor and process until smooth and creamy, scraping down the sides of the bowl as necessary. (Please note that you’ll get the best results using a high-speed blender.) Pour the mixture into a small saucepan over low heat and cook until steaming hot, stirring constantly. Serve.             Nutrition Serving Size: ½ cup Calories: 282  Sugar: 15  Sodium: 599  Fat: 19  Saturated Fat: 11  Trans Fat: 0  Carbohydrates: 25  Fiber: 3  Protein: 5 Cholesterol: 105 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « No-Bake Mini Vanilla Almond “Cheesecake” Red Velvet Muffins »     Comments Chantelle | naked cuisine                                               January 23, 2015 at 6:02 pm This sounds so lovely and filled with healthy fats and protein! I love how you styled the photos with a notebook, I know whenever I drink cocoa its always when I sit down to write or read a good book. Reply Lauren                                                                               January 23, 2015 at 7:12 pm This looks delicious Faith!…and my hubby would love the addition of the egg yolk (he’s a bit protein-obsessed). 🙂 Reply     Trackbacks An Edible Mosaic™ » Fudgy Dark Chocolate Cookie Sandwiches with Raspberry Buttercream for Two says:February 11, 2015 at 9:01 am […] Thick and Creamy Hot Chocolate for Two from Healthy Sweet Eats […] Reply Healthy Protein Chocolate Fudge Recipe (Gluten Free, Vegan) says:October 5, 2018 at 6:24 pm […] Protein-Packed Thick and Creamy Hot Chocolate from Healthy Sweet Eats […] Reply Fudgy Double Chocolate Protein Bars – An Edible Mosaic™ says:September 17, 2019 at 10:43 am […] Protein Packed Thick and Creamy Hot Chocolate […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Pudding

No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce

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Home » Pudding » No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce May 24, 2018 By Sarah Leave a Comment Jump to Recipe No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce combines creamy vanilla pudding with sweet, intense cherry sauce; it’s an irresistible combination! Chia pudding revolutionizes the making of pudding! Gone are the days when you have to stand over a hot stovetop, stirring your heart out. Chia pudding makes itself; all you do is combine chia seeds and liquid and stash it in the fridge overnight. Also gone is the time when pudding was full of unpronounceable non-food “foods”, like what you’d find in the store-bought pudding mixes. Making chia pudding at home lets you use wholesome, nourishing ingredients. And lastly, having pudding equate to something that’s heavy laden with sugar is also a thing of the past. You can sweeten your own homemade version of chia pudding with any healthy sweetener that fits into your lifestyle, like fruit (like mashed banana or pureed dates), stevia, honey, maple syrup, coconut sugar, etc. This No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce starts with a vanilla-laced creamy chia pudding base and is topped with an easy cherry sauce that’s sweetly aromatic and intensely cherry flavored. It’s the perfect breakfast to start your day, or the perfect dessert to end it with.  How to Make Chia Pudding   Chia pudding is so easy to make! When you mix chia seeds with liquid, it forms a type of gel, with a texture similar to pudding (although a bit more slippery, not all that different from tapioca pudding). All you have to do to make chia pudding is combine seeds with liquid (and add any flavors you like, such as sweetener, vanilla, etc.). I usually use a ratio of 3 tablespoons seeds to 1 cup of liquid (to make 2 servings) What Kind of Milk or Liquids Can Be Used for Chia Pudding   I’ve used nut “milks” (such as almond), whole milk (cow’s milk), and a combination of heavy cream and water. I’ve also used coffee in combination with cream for a mocha-flavored pudding. How Long Chia Pudding Lasts in the Fridge   I like to divide my pudding into individually portioned servings, which I store covered in the fridge. If you store them this way, chia pudding lasts up to 5 days in the fridge. If you’re trying to meal prep in advance, individual servings of chia pudding can make a great breakfast to grab on the go and bring to work eat at your desk.  Ingredients Used in This No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce A lot of the ingredients are pantry staples, but if you’re wondering what brands I use, here they are: Chia seeds Stevia packets (this kind is a blend of organic stevia/organic erythritol) Vanilla Almond extract RealFruit Instant Pectin   Other Delicious Chia Pudding Recipes Cinnamon-Vanilla Chia Seed Pudding from An Edible Mosaic Banana Bread Chia Pudding from Vegan Richa Keto Toasted Coconut Chia Pudding from The Keto Queens Creamsicle Chia Pudding from Fed + Fit Low-Carb Overnight Black Forest Mocha Chia Seed Pudding from Healthy Sweet Eats No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce PRINT RECIPE PIN RECIPE No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce combines creamy vanilla pudding with sweet, intense cherry sauce; it’s an irresistible combination!     Ingredients   Vanilla Bean Chia Pudding: ½ cup (120 ml) heavy whipping cream (see Note) 1 ½ cups (355 ml) water 6 tablespoons chia seeds (I use Chosen Foods) ½ teaspoon vanilla extract ½ teaspoon vanilla bean paste ¼ teaspoon almond extract 1 pinch salt 2 packets stevia   Easy Cherry Sauce: 1 (340 g/12 oz/2 ½ cups) bag frozen cherries (see Note) 2 tablespoons water 1 pinch salt 1 packet stevia 1 teaspoon vanilla extract ⅛ teaspoon almond extract 1 teaspoon RealFruit Instant Pectin (optional; to thicken the sauce a bit)   Optional: 5 teaspoons 90% dark or stevia-sweetened chocolate shavings, for garnish (optional)         Instructions For the pudding, whisk together all ingredients in a bowl. Cover and transfer to the fridge to sit overnight and turn into pudding (give it a stir every so often if you think of it). For the sauce, add the frozen cherries, water, and salt to a medium saucepan over medium heat. Cover the saucepan and cook until the cherries are softened, about 10 to 15 minutes, stirring occasionally. Keep an eye on it and turn the heat down if necessary so it doesn’t boil over. Once the cherries are softened, turn off the heat, stir in the stevia, vanilla, almond extract, and pectin, and use a fork to mash the cherries a bit. Cool completely. To serve, layer the pudding and sauce in individual glasses. Top with chocolate shavings if desired. Store leftovers covered in the fridge for up to 5 days.               NOTES Heavy Whipping Cream Substitute for the Paleo Version: For the paleo version, use canned unsweetened full-fat coconut milk instead. Frozen Cherries: This is a great way to use frozen cherries because in this recipe, the cherries don’t have to hold their shape. If you have access to fresh cherries, you can always wash, de-stem, de-pit, and flash-freeze them to make this when cherries are out of season. Or if you have an excess of fresh cherries on hand during cherry season, you can go that route and make this recipe with fresh cherries instead, you might just need to add a splash more water. Low-Carb Version: Although this recipe has no added sugar, it isn’t exactly low carb. With 11g net carbs per serving (mostly from the cherries) you can probably fit it into a low-carb lifestyle. Or if you need to reduce the carbs a bit, an easy way to do this is to use only half of the cherry sauce (which will cut the carbs in about half). Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition Serving Size: ⅕ of recipe  Calories: 218 Sugar: 10 Sodium: 78 Fat: 15

Cakes

Molten Chocolate Lava Cakes for Two

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Home » Cakes » Molten Chocolate Lava Cakes for Two Molten Chocolate Lava Cakes for Two May 21, 2015 By Sarah 2 Comments Jump to Recipe A note to men everywhere: no matter what a girl says she wants in life, chocolate is always on the list. And it’s usually up there pretty high, especially if it’s gooey, melted chocolate. Ladies, maybe it’s been one of those days for you…or maybe it’s that time of month (girls, you know we get legit cravings)…or maybe it’s just a Thursday evening. Whatever the occasion or reason behind your chocolate cravings, this little gem of a recipe is not to be missed. The outside of these cakes are dense and brownie-like and the centers are rich and spoonably gooey. It’s everything we love about molten lava cake, but with a bit healthier ingredients swapped in for things like white flour and white sugar. I want to mention, I prefer the mellower flavor of almond butter over peanut butter here, but peanut butter will also work (actually, any unsweetened creamy nut butter should be ok, so feel free to go as crazy as you like). For as decadent and impressive as this dessert is, it is so easy to make. Give me 15 minutes and I’ll give you insanely yummy grain-free, gluten-free Molten Chocolate Lava Cake…and the perfect way to satiate your most indulgent chocolate cravings. Now, even though this recipe is more nutritious and uses less processed ingredients than your average lava cake, it is a bit higher in fat and calories than many other recipes on this site…so I recommend saving this one for special occasions. It’s worth the splurge once in a while though. 😉 Molten Chocolate Lava Cakes for Two PRINT RECIPE PIN RECIPE The outside of these cakes are dense and brownie-like and the centers are rich and spoonably gooey.     Ingredients 3 oz (85 g; about ⅔ cup chopped) bittersweet chocolate, chopped (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use) 2 tablespoons grass-fed butter (or ghee or coconut oil), plus a little more for greasing the dishes 2 tablespoons unsweetened creamy almond butter 4 tablespoons coconut sugar 1 large egg ½ teaspoon pure vanilla extract ⅛ teaspoon instant espresso powder 1 pinch fine salt         Instructions Preheat the oven to 400F; grease 2 (6 oz) ramekins with butter. Melt the chocolate in the microwave or double boiler. Stir in the butter until melted, and then stir in the almond butter until combined. Whisk in the coconut sugar, egg, vanilla, espresso powder, and salt. Pour the batter into the 2 prepared ramekins and bake until the cakes are set along the outside, but are still a little wobbly in the center, about 9 to 11 minutes. Cool a couple minutes and then serve while still warm so they’re gooey in the center. (Note that these cakes tend to sink in the center after cooling for a couple minutes; this is normal because the center is molten!)             Nutrition Serving Size: 1 cake  Calories: 518  Sugar: 30  Sodium: 108  Fat: 43  Saturated Fat: 21 Trans Fat: 0 Carbohydrates: 41  Fiber: 5 Protein: 9 Cholesterol: 148 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat} Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt »     Trackbacks […] Molten                         10+ Chocolatey Valentine’s Day Desserts For You and Your Sweetie says:                       February 8, 2016 at 9:01 am Chocolate Lava Cakes for Two […] Reply […] Molten               Yellow Cupcakes with Chocolate Frosting for Two – An Edible Mosaic™ says:                                    December 22, 2019 at 7:12 pm  Chocolate Lava Cakes for Two […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Mocha Coconut Flax Cake with Mocha Coconut Frosting

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Home » Cakes » Mocha Coconut Flax Cake with Mocha Coconut Frosting Mocha Coconut Flax Cake with Mocha Coconut Frosting February 26, 2015 By Sarah 5 Comments Jump to Recipe Like anything else, each season poses different challenges for food blogging. Take winter, for instance. Days are shorter so if you’re shooting with natural light (which I always am), your time behind the camera is limited. But on the flip side, for the short duration that it’s available, winter’s muted elusive light is absolutely lovely for shooting. Another winter issue is the fact that when it’s this cold outside, the only thing I want to make inside is comfort food. Soups, stews, casseroles…and baked goods of any/every kind. Comfort food is only half the perk of baking during winter though; it also helps heat up the house (I just can’t seem to warm up lately), filling it with the lovely aroma of sweet treats. Win-win. This Mocha Coconut Flax Cake with Mocha Coconut Frosting is a really tasty treat to have in your recipe stash. Mocha Coconut Flax Cake with Mocha Coconut Frosting PRINT RECIPE PIN RECIPE This mocha-flavored grain-free cake is similar to pound cake in texture; with chocolate pieces interspersed throughout and creamy frosting on top, it really is the perfect healthy indulgence when you’re craving something sweet!     Ingredients    Mocha Coconut Flax Cake: Ghee or coconut oil, to grease the pan 4 large eggs, lightly beaten ⅔ cup (160 ml) pure maple syrup ⅓ cup (80 ml) light olive oil 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water ½ cup (115 g) coconut flour, sifted ½ cup (65 g) flaxseed meal 1 teaspoon baking soda ½ teaspoon salt 2 oz (55 g) bittersweet chocolate, chopped   Mocha Coconut Frosting: 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk, chilled in the fridge overnight ½ tablespoon unsweetened natural cocoa powder ¾ teaspoon pure vanilla extract ½ packet (about ¼ teaspoon) powdered stevia (more or less to taste) ½ teaspoon espresso powder dissolved in ½ teaspoon warm water 1 small pinch sea salt   Other: Grated dark chocolate, for garnish (optional)         Instructions Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper so that it hangs over all 4 sides, and grease the paper with ghee or coconut oil. Whisk together the eggs, maple syrup, oil, vanilla, vinegar, and dissolved espresso. Sift in the coconut flour, and then stir in the flaxseed meal, baking soda, salt, and chopped chocolate. Immediately pour the batter into the prepared pan and let it sit for 2 minutes (the batter will thicken). Bake at 350F for 30 minutes, then turn the heat down to 325F and bake until a toothpick inserted in the center comes out clean, about 10 to 15 minutes more. When the cake is done, let it cool in the pan for 15 minutes, then use the parchment paper to lift it out of the pan and let it finish cooling completely on a wire rack before frosting. For the frosting, once the coconut milk has chilled overnight, open the can from the bottom and drain off the thin, watery liquid. Scoop the waxy portion into a bowl and beat with a handheld electric mixer until smooth. Add all remaining ingredients and beat again until smooth. Frost the cake once cooled, and garnish with grated chocolate if desired. Keep the cake chilled until serving, and store any leftovers in the fridge up to 3 days.     Nutrition Serving Size: 1/10 of cake Calories: 327 Sugar: 17 Sodium: 305 Fat: 22 Saturated Fat: 12 Trans Fat: 0 Carbohydrates: 26 Fiber: 5 Protein: 6 Cholesterol: 70 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Chewy Coconut Cookies 5-Ingredient Cinnamon Almond Chai Latte »     Comments Jasmin                                                                                    February 27, 2015 at 10:14 am When I first saw the photo, I thought that it must have lots of sugar… How wrong I was… Lovely cake, and since its very cold here too, I’ll surely try it these days… Reply Polly                                                                                February 27, 2015 at 3:34 pm Love that the carbs are not too high and the five grams of fiber which nerds 21 carbs. This looks very delicious and I will make it this weekend for our families’dessert on Sunday. Thank you!! Reply Alexa [fooduzzi.com]                                                          May 14, 2015 at 3:37 pm Yum! A flax cake is such a great idea! It looks like the cake itself has such a nice texture – I can’t wait to try this one out! Pinned! Reply faith                                                                                    July 27, 2015 at 6:07 pm Charlie, I coconut oil instead of light olive oil would work fine, just be sure to melt the coconut oil first. It may lend a slightly stronger coconut flavor to the cake, which I think would be lovely. Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a

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