Author name: healthyswee

Cobblers Crisps and Crumbles

Gluten Free Shortcake with Easy Peach Topping

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Home » Cobblers Crisps and Crumbles » Gluten Free Shortcake with Easy Peach Topping Gluten Free Shortcake with Easy Peach Topping July 19, 2018 By Sarah 4 Comments Jump to Recipe Gluten Free Shortcake with Easy Peach Topping made with low carb shortcake biscuits and no-sugar-added macerated peaches will become your new favorite summer dessert! One summer dessert recipe that always takes me back to childhood is shortcake. Particularly, strawberry shortcake made with berries we picked at a nearby farm. I would watch my mom wash and hull them, douse them in sugar, and stick them in the fridge until after dinner. The funny thing is, while everyone else was eating strawberry shortcake, I’d sit down to a bowl full of macerated strawberries with a dollop of whipped cream and be a happy girl! These days, I enjoy the shortcake part of shortcake just as much as everyone else, but I prefer to keep it gluten free and as low in carbs as possible. For this recipe, I went with peaches instead of strawberries, mostly because they looked and smelled pretty incredible at the market and I just couldn’t turn them down. If you prefer to make strawberry shortcake instead, use 1 ½ cups chopped strawberries and omit the molasses and cinnamon. I wanted to keep this recipe gluten free, and it was easy to do so after I came up with the perfect low carb, gluten free shortcake recipe. What is Shortcake? Shortcake is a biscuit-like crumbly quick bread that’s typically leavened with baking powder or baking soda. Similar to biscuits, shortcake has a high fat content (usually in the form of butter) that keeps it short (i.e., keeps it from rising too much). Additionally like biscuits, shortcake dough is usually dropped by the spoonful onto baking sheets, or rolled out and stamped into circles. Shortcake has an interesting history, dating back to at least 1588, which is when the earliest recipe for it appears in an English cookbook. In 1602, Shakespeare named one of the characters Alice Shortcake in The Merry Wives of Windsor. (Read more about this on Wikipedia.) Strawberry shortcake is the most popular type of shortcake. In it, macerated strawberries along with their juices are spooned on top of the bottom half of a shortcake that’s been split open. Whipped cream is typically added (because it really doesn’t get any better than strawberries and cream). How Shortcake is Different From Shortbread Shortbread is more like a dry, crumbly cookie (what the British refer to as a biscuit). Shortcake is more similar to a crumbly American-style biscuit than a cookie, and typically has eggs and leavener added to make it lighter in texture than a cookie. How to Macerate Fruit Like Strawberries or Peaches (Perfect for Making Gluten Free Shortcake!) Macerating fruit couldn’t easier: First, wash and chop your fruit. Note that your fruit should be ripe Next, place your fruit in a bowl along with sugar. I like to use about 1 tablespoon sugar or its equivalent for every 1 cup of chopped fruit. To keep this recipe low carb, I used a blend of Swerve Confectioners and liquid stevia as sweetener. It’s not necessary, but I also like to add a little pinch of sea salt because I find that it enhances the flavor of the fruit Lastly, set the fruit aside and forget about it for a while. If you leave it at room temperature, the fruit will be ready much quicker, and if you stick it in the fridge it could take a couple hours The strawberries are ready to go when they’re juicy Something important to note is that you DO NOT have to add liquid of any kind! Liquor isn’t necessary, and neither is vinegar. And certainly not water! The sugar pulls the liquid out of the fruit and the result is tender, sweet, intensely-flavored fruit that’s soaking in its own juices. However, if you like you can add a splash of flavoring, such as vanilla extract or fresh lemon juice or zest Use your macerated fruit to make gluten free shortcake and enjoy!    More Gluten Free Peach Dessert Recipes: Mini Frozen Peach Coconut Cream Pie with Almond Crust from Healthy Sweet Eats Paleo Peach Crisp from Detoxinista 3-Ingredient Vanilla Peach Popsicles from Healthy Sweet Eats Peach Paleo Muffins Recipe from Cook Eat Paleo Gluten Free Shortcake with Easy Peach Topping PRINT RECIPE PIN RECIPE Gluten Free Shortcake made with keto-friendly shortcake biscuits and no-sugar-added macerated peaches will become your new favorite summer dessert!     Ingredients    Peach Topping: 1 ½ medium-large ripe peaches, chopped (about 1 ½ cups chopped) 1 tablespoon Serve Confectioners 7 drops liquid stevia ½ teaspoon pure vanilla extract ¼ teaspoon blackstrap molasses ¼ teaspoon cinnamon (optional) 1 pinch sea salt   Other: 4 Keto Shortcake Biscuits (recipe here: https://healthysweeteats.com/low-carb-shortcake-gluten-free-biscuits/) 4 tablespoons heavy whipping cream, whipped to soft peaks         Instructions Stir together all ingredients for the peach filling. It will thicken and turn somewhat syrupy if you let it sit for about 5 to 10 minutes. You can also use a fork to mash up the fruit a bit if you want it to have a slightly jam-like consistency. To serve, slice the biscuits in half. Spoon the peach filling on top, and top with a dollop of whipped cream.               NOTES Strawberry Shortcake Option: Use 1 ½ cups chopped strawberries and omit the molasses and cinnamon. Prep Time: 10 minutes     Nutrition Serving Size: ¼ of recipe Calories: 365 Sugar: 9 Sodium: 694 Fat: 32 Saturated Fat: 12 Trans Fat: 0 Carbohydrates: 16 Fiber: 4 Protein: 16 Cholesterol: 117 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Low Carb Shortcake (Gluten Free Biscuits) Banana Golden Milk Turmeric Latte Nice Cream »     Comments Lewis Johnson                                                 February 19, 2019 at 7:35 pm I love anything shortcake. Reply          Trackbacks Burrata Peach Salad with Butter Lettuce, Basil, and Pistachio says:August 24, 2018 at 9:00 am […] it into something sweet, like

Pancakes and Crepes 

Gluten Free Crepes Recipe

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Home » Pancakes and Crepes » Gluten Free Crepes Recipe Gluten Free Crepes Recipe December 19, 2019 By Sarah Leave a Comment Jump to Recipe This paleo-friendly Gluten Free Crepes recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling. They’re perfect for a special occasion breakfast or holiday brunch! The first time I had crepes was in French Club during high school. (Yup, I was a total nerd and I loved French Club, lol!) We made them at an after school meeting one day. You know the story, it was love at first bite. I usually make Julia Child’s crepe recipe. (Because why reinvent the wheel or mess with perfection?) But I was on a mission to come up with a gluten free version, so that’s what I did! It’s funny how blogging serves as a time-marker for life events. I made these crepes back in June, about three weeks before heading to Paris for the summer. I had all things France-related on my mind, and I had a craving for crepes something fierce. At that time I was packing up my entire apartment, getting ready to put everything in a storage unit in Central Florida and head to Europe for the summer before coming back Stateside and buying a house. In an attempt to clean out my pantry, the idea to play around with a Gluten Free Crepes recipe seemed like a good one. I wasn’t anticipating this result. I actually like these just as much as regular crepes! These are lacy and crisp outside and slightly chewy inside. And they’re equally wonderful with a sweet or savory filling. Jump to: The Best Gluten Free Crepes Recipe – Paleo Friendly Crepes Tips for Making Gluten Free Crepes More Paleo Friendly Breakfast Ideas to Try Gluten Free Crepes The Best Gluten Free Crepes Recipe – Paleo Friendly Crepes Tips for Making Gluten Free Crepes More Paleo Friendly Breakfast Ideas to Try Gluten Free Crepes The Best Gluten Free Crepes Recipe – Paleo Friendly Crepes This delicious recipe is gluten free, sugar free, and easy to make paleo! Gluten Free Crepe Ingredients Tapioca starch Coconut flour Milled golden flaxseed Salt Baking powder Water Unsalted butter Egg Apple cider vinegar Liquid stevia  How to Make Crepes Whisk the batter in a large bowl (or blend it in a blender or food processor). Heat a small nonstick skillet. Add a scoop of batter to the hot skillet and cook, flipping once. Continue until all the batter is cooked into crepes. Enjoy!   Tips for Making Gluten Free Crepes Don’t forget to let the batter rest for 3 minutes before cooking. It will thicken during this time. If you want a savory crepe batter, add up to 2 tablespoons of your favorite minced fresh herbs, ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ⅛ teaspoon black pepper. For subtly sweet crepes, add 2 tablespoons granulated sweetener and 1 teaspoon vanilla extract to the batter.    More Paleo Friendly Breakfast Ideas to Try Paleo Cranberry Orange Walnut Bread Coconut Rum Paleo Banana Bread Banana Blueberry Breakfast Cookies Paleo Cream of Wheat Style Porridge 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 Gluten Free Crepes PRINT RECIPE PIN RECIPE This paleo-friendly Gluten Free Crepes recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling.     Ingredients ¾ cup tapioca starch ½ cup coconut flour 2 tablespoons milled golden flaxseed 1 teaspoon salt ½ teaspoon baking powder 1 ¼ cups + 2 tablespoons cold water 4 tablespoons unsalted butter (melted and cooled slightly (see Note)) 1 large egg ½ teaspoon apple cider vinegar 1 drop liquid stevia         Instructions Whisk together the tapioca starch, coconut flour, milled golden flaxseed, salt, and baking powder in a large bowl. Whisk in the water, butter, egg, vinegar, and stevia until well-combined. Let the batter rest 3 minutes (it will thicken a bit). Heat an 8-inch nonstick skillet over just over medium heat. Once the skillet is hot, add ¼ cup of batter and pick the skillet up and rotate it to spread the batter out. Cook until light golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Transfer the cooked crepe to a plate. (If you have another similar skillet, you can have 2 going at the same time to speed up the cooking process.) Cook the remaining batter the same way (you should get about 8 crepes). Serve, or store wrapped in the fridge for up to 3 days.               NOTES Net Carbs: 12g per serving (1 crepe) Instead of whisking the batter by hand, you can blend it in a blender or food processor if you prefer. Paleo Version: Instead of the butter use coconut oil or ghee. Serving Suggestion: Serve these with Sugar Free Strawberry Jam; I used blueberries instead of strawberries to make this jam and it was delicious! Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition  Calories: 137 Sugar: 1 Sodium: 318  Fat: 8  Saturated Fat: 5  Carbohydrates: 15   Fiber: 3  Protein: 2   Cholesterol: 36 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Starbucks Cranberry Bliss Bars Copycat Recipe Chocolate Covered Cherries Recipe » 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

Cakes

Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache

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Home » Cakes » Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache September 17, 2015 By Sarah 4 Comments Jump to Recipe This Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache will satisfy your darkest chocolate dreams. ou know what I love? Dark chocolate. But you know what I love even more than dark chocolate? Dark chocolate paired with some kind of fruit or berries. (Lindt’s Black Currant Dark Chocolate is a serious favorite and so are the Kirkland Dark Chocolate Covered Super Fruits at Costco…in fact, I recently had to cut myself off from both because we were getting a little too friendly if you know what I mean.) The cake is fudgy and deeply chocolaty, accentuated with fruity notes. The luscious ganache is none other than my recipe for 5-Minute Classic Chocolate Avocado Mousse, which spreads beautifully just like ganache. In a word, it’s divine. My birthday is coming up in less than two weeks and this is the cake I’ll be celebrating with. Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache PRINT RECIPE PIN RECIPE This Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache will satisfy your darkest chocolate dreams.     Ingredients   Fudgy Blueberry-Orange Chocolate Cake: 1 cup (150 g) fresh blueberries, divided 2 large eggs ½ cup (75 g) coconut sugar ¼ cup (60 ml) plain, unsweetened almond “milk” 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan (I use Chosen Foods Avocado Oil) 1 ½ teaspoons pure vanilla extract 1 ¼ teaspoons orange zest 1 cup (115 g) almond meal ¼ cup (20 g) natural unsweetened cocoa powder 2 tablespoons arrowroot starch 2 tablespoons tapioca starch ¾ teaspoon baking powder ¼ teaspoon salt  Dark Chocolate Avocado Ganache: 1 medium-large ripe Hass avocado ⅓ cup (30 g) unsweetened natural cocoa powder 4 tablespoons pure maple syrup ¼ teaspoon pure vanilla extract ¼ teaspoon instant espresso powder, dissolved in ½ teaspoon warm water 1 pinch sea salt           Instructions For the cake, preheat the oven to 350F; brush the inside of a 6-inch round cake pan with oil and line the bottom with parchment paper. Puree ¾ cup blueberries in a blender or food processor. Pulse in the eggs, coconut sugar, almond “milk”, oil, vanilla extract, and orange zest until combined. Add the almond meal, cocoa powder, arrowroot starch, tapioca starch, baking powder, and salt and pulse until combined. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 28 to 32 minutes. Cool in the pan for 15 minutes, then run a knife along the outside of the cake. Remove the cake from the pan and let it finish cooling on a wire rack. Once the cake is cooled, make the ganache. To do so, add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary. Frost the cake with the ganache, and sprinkle the remaining ¼ cup blueberries on top. (I also sprinkled some Valrhona Dark Chocolate Pearls on top, but that’s totally optional, and I didn’t include it when I calculated the nutritional information for this recipe.) Store any leftovers wrapped in the fridge for up to 2 days.     Nutrition   Serving Size: 1 slice, ⅛ of cake Calories: 274 Sugar: 18 Sodium: 386 Fat: 17          Saturated Fat: 2 Trans Fat: 0 Carbohydrates: 30 Fiber: 5 Protein: 9 Cholesterol: 47 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Classic Banana Nut Muffins The Best Pumpkin Spice Mug Cake for One »       Trackbacks   Healthier Valentine’s Treats For Your Sweet says: February 11, 2016 at 1:01 pm […] Fudgy Blueberry Orange Chocolate Cake – Healthy Sweet Eats […] Reply Fudgsicles (aka Chocolate Popsicles) – Healthy Sweet Eats says: July 29, 2019 at 4:07 pm […] Fudgy Blueberry-Orange Chocolate Cake with with Dark Chocolate Avocado Ganache […] Reply Baked Chocolate Custard Tarts – Healthy Sweet Eats says: December 8, 2019 at 12:43 pm […] I get creative and dream up chocolate indulgences to make a little healthier with avocado (like my Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache and 5-Minute Classic Chocolate Avocado […] Reply Chocolate Covered Cherries Recipe – Healthy Sweet Eats says: February 27, 2020 at 4:03 am […] Fudgy Blueberry Orange Chocolate Cake with Dark Chocolate Avocado Ganache […] 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

Frozen Treats

Fudgsicles (aka Chocolate Popsicles or Fudge Pops)

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Home » Frozen Treats » Fudgsicles (aka Chocolate Popsicles or Fudge Pops) Fudgsicles (aka Chocolate Popsicles or Fudge Pops) June 3, 2021 By Sarah Leave a Comment           Jump to Recipe This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting. I’ve only joined the ranks of citrus-loving dessert folk in the last couple years. Before that, I wouldn’t be caught dead with things like Lemon Meringue Pie, Orange Chiffon Cake, Lime Meltaways, and even Starbucks Cranberry Bliss Bars on any dessert plate of mine. I don’t know how it happened, but now I can tolerate just about any citrusy treat you want to send my way. And I’ll even go out of my way to indulge in some of them, like those Starbucks bars. So I figured instead of treating Cranberry Bliss Bars an indulgence, why not remake them into something nourishing? When I was originally developing this recipe, I was aiming more for bars rather than cake. However, it came out cake-like and was so darn good I had to share it as-is. Do you ever eat cake for breakfast? Confession: this cake may have been my breakfast a couple days this week. Jump to: The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe   The cake is moist and dense, probably a bit denser than most cake, so it’s really more like a cross between bars and cake. It’s aromatic with mahlab (a spice made from the ground seeds of the St Lucie cherry) and fresh orange zest, and isn’t overly sweet. The coconut butter frosting is rich and slightly sweet, adding a lovely hint of coconut to the overall cake experience. Cranberry Bliss Bars FAQs What is in Starbucks Cranberry Bliss Bar? Starbucks describes their Cranberry Bliss Bar as follows: “A blondie cake base topped with sweet cream cheese icing, tart dried cranberries and white orange drizzle.” And according to their website, the ingredient list includes the following: Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid] Brown Sugar Cream Cheese [Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum], Butter [Cream] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey Powder, Nonfat Milk Powder, Soy Lecithin (Emulsifier), Natural Flavor, Vanilla] Cranberries [Cranberries, Sugar, Sunflower Oil] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey, Nonfat Milk, Soy Lecithin, Pure Vanilla] Egg Icing Sugar [Sucrose, Maltodextrin] Ginger [Ginger, Cane Sugar] Canola Oil Palm Oil Salt Sugared Orange Peel [Orange Peel, Sugar And Orange Oil] Cornstarch Vanilla Extract Water Coconut Oil Maltitol Maltitol Syrup Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate] Leavening [Sodium Bicarbonate] Soy Lecithin Do Cranberry Bliss Bars Need to be Refrigerated? You can keep Cranberry Bliss Bars at cool room temperature (around 70F) for up to 2 days. After that, store them covered in the fridge for up to 3 days more. Can you Freeze Starbucks Cranberry Bliss Bars? Yes! This recipe freezes quite well for up to 2 months. Pro Tip: To freeze these bars, arrange them in a freezer-safe container layered between parchment paper. More Healthy Cranberry Baked Goods Recipes to Try Cranberry Pumpkin Pie Spice Seed and Nut Bars Paleo Cranberry Orange Walnut Bread Low Carb Cranberry Almond Cookies 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 Starbucks Cranberry Bliss Bars Copycat PRINT RECIPE PIN RECIPE This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting.     Ingredients         Cake: 2 cups almond flour ¼ cup arrowroot starch ½ cup coconut sugar ½ teaspoon salt ½ teaspoon baking soda ¼ teaspoon ground mahlab (optional) ¼ cup unsweetened dried cranberries (chopped) ¾ cup full-fat unsweetened canned coconut milk 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons freshly-grated orange zest      Coconut Butter Frosting: ½ cup coconut butter (slightly softened) 3 tablespoons coconut oil (melted and cooled slightly) 2 tablespoons honey ½ teaspoon pure vanilla extract 1 pinch salt      Topping: 2 tablespoons unsweetened dried cranberries (chopped)      Coconut Oil Glaze: 1 tablespoon coconut oil (melted and cooled slightly) 1 teaspoon full-fat unsweetened canned coconut milk ¼ teaspoon honey ¼ teaspoon fresh lemon juice         Instructions           For the Cake: Preheat the oven to 350F. Line an 8 by 8-inch pan with 2 pieces of parchment paper so that it hangs over the sides. Whisk together the almond flour, arrowroot starch, coconut sugar, salt, baking soda, mahlab (if using), and cranberries in a large bowl. Whisk together the coconut milk, eggs, vanilla extract, and orange zest in a small bowl. Pour the wet ingredients into the dry all at once and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 24 to 26 minutes. Cool completely before frosting.           For the Frosting: Beat together all ingredients until smooth. Refrigerate until the mixture is slightly stiffened, about 6 to 8 minutes, and then beat again until fluffy. Spread onto the cooled cake and immediately sprinkle on the cranberry topping (if using). Refrigerate until the frosting stiffens a bit, about 10 minutes.        For the Glaze: Whisk together all ingredients. Refrigerate a few minutes until the mixture stiffens slightly, then whisk again and drizzle the glaze on top of the cake. Let the glaze set before serving.           To Store: Store leftovers at cool room temperature, or wrapped in the fridge because the frosting will melt at warm

Cakes

Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)

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Home » Cakes » Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) September 6, 2018 By Sarah 2 Comments Jump to Recipe This Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) is a fun twist on a classic candy: the turtle! My inspiration for this cake was turtle candy, which is pecans and caramel dipped in chocolate. This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy or spongy. On top of the cake I added a layer of vegan caramel made from dates and a couple other common ingredients. I made a quick chocolate ganache layer using cacao butter as the base for topping the caramel, but if you’re pressed for time you could melt a chocolate bar and use that instead. Additionally, a sprinkling of pecans adds crunch and nutty flavor. Flourless Chocolate Cake   A classic flourless chocolate cake doesn’t contain flour or a leavening agent (except eggs), and is more like a dense baked chocolate custard. As it bakes, the cake develops a crisp outer layer, while the inside stays gooey and moist. However, this Flourless Chocolate Cake with Caramel and Chocolate Ganache isn’t a classic flourless chocolate cake. I use almond flour, as well as tapioca and arrowroot starch to a get a more traditional cake-like texture, instead of a very dense, moist, and rich end product. Are Flourless Cakes Gluten Free?   A classic flourless cake is typically gluten free; however, all flourless cakes aren’t necessarily gluten free, for a variety of reasons. Firstly, they may have cross-contaminated ingredients. For example, oats that were processed in a facility that also processes products with gluten. Additionally, a flourless cake may contain crushed or ground cookies or another ingredient that contains gluten, even though the recipe itself doesn’t contain gluten. As a result, if you need to make sure that a flourless cake is gluten free because of an allergy, it’s best to make sure that all the ingredients going in it are gluten free. All the components of this flourless chocolate cake recipe are gluten free; however, double check that all the ingredients you’re using were processed in a facility that certifies their products aren’t exposed to cross-contamination. Ingredients in This Flourless Chocolate Cake Recipe: Coconut sugar Avocado oil Pure vanilla extract Almond flour Natural unsweetened cocoa powder Arrowroot starch Tapioca flour Medjool dates Cacao butter Maple syrup Do You Need to Refrigerate a Flourless Chocolate Cake?   When I’m storing a classic flourless chocolate cake, I typically cover it with plastic wrap and store it in the fridge. Then I let the cake sit at room temperature for about an hour before serving. For this particular flourless chocolate cake, I recommend storing it wrapped in the fridge because the chocolate ganache has a tendency to melt at room temperature, and then letting it sit at room temperature for 15 minutes before serving. It will stay fresh for about five days stored this way. Dates Dates are originally from the Middle East and they grow in clusters on trees called date palms. A couple of my favorite varieties that are more widely available are Medjool and Deglet Nour, which are both brown and wrinkly, although Deglet Nour are typically a slightly lighter shade of brown and a bit less wrinkly than Medjool. When I lived in the Middle East I had a particular variety of date that is plump and light beige in color, and eaten fresh off the stem once they turn soft. What do Dates Taste Like? Dates are a very sweet fruit with complex flavor notes of caramel and molasses. Because of this, I like using dates as a natural sweetener in things like my sweet and spicy date vinaigrette, almond + joy smoothie, date and walnut paleo crispbread, and portable little energy bites, like my coconut walnut date bites. Vegan Caramel Because of dates’ caramel-like color, sweet flavor, and natural caramel flavor notes, vegan-friendly caramel sauce is commonly made with dates. Vegan caramel is as easy as pureeing dates with hot water to make a paste. To create a balanced flavor profile, I also add a touch of vanilla, apple cider vinegar, and sea salt. How to Make Date Caramel Date caramel, which is also sometimes called vegan caramel, is easy to make with a blender or food processor. Simply blend pitted dates and hot water until smooth. The ratio of dates to water will vary slightly based on the type of dates you’re using and how old (dry) they are. For a thick, spreadable caramel-like sauce, I typically use a ratio of 2:1 dates to caramel. More Paleo Cake Recipes: Chocolate Cupcakes for Two with Fluffy Tahini Frosting from Healthy Sweet Eats Paleo Pumpkin Cake with Maple Cream Frosting from Texanerin Flourless Sweet Potato Chocolate Cake from The Big Man’s World Lemon-Vanilla Almond Cake (Paleo) from An Edible Mosaic Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) PRINT RECIPE PIN RECIPE This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy. Topped with a layer of date caramel, chocolate ganache, and a sprinkling of pecans, it tastes like turtle candy.     Ingredients   Paleo Chocolate Cake: 2 large eggs ½ cup (75 g) coconut sugar ¼ cup (60 ml) plain, unsweetened almond milk 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan 1 ½ teaspoons pure vanilla extract 1 cup (115 g) almond flour ¼ cup (20 g) natural unsweetened cocoa powder 2 tablespoons arrowroot starch 2 tablespoons tapioca flour ¾ teaspoon baking powder ¼ teaspoon salt   Caramel Layer: 1 cup/185g Medjool dates (about 10 dates), pitted ½ cup (120 ml) boiling water ½ teaspoon pure vanilla extract ⅛ teaspoon apple cider vinegar 1 pinch sea salt   Chocolate Ganache: 2 oz (57 g) cacao butter 3 tablespoons unsalted butter 3 tablespoons pure maple syrup 3 tablespoons unsweetened cocoa powder ½ teaspoon pure vanilla extract

Breakfast

Dark Chocolate Peppermint Brownies

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Home » Brownies » Dark Chocolate Peppermint Brownies Dark Chocolate Peppermint Brownies December 15, 2014 By Sarah 1 Comment Jump to Recipe On a cold, dreary day when baking seems like the best thing in the world to do, brownies seem like the best thing to bake. A perfect brownie is pure comfort food. When it comes to brownies, I think I’ve just about had them all: peanut butter-stuffed, cheesecake-topped, ganache-glazed, and cookie dough-filled, to name a few. Those are all delicious (and sadly, sugar-coma-inducing), but there’s something to be said for a simpler brownie that delivers big on chocolate flavor. (Not to mention, there’s something to be said for a brownie that won’t leave you in need of a nap two hours later.) Here I take a classic fudgy dark chocolate brownie and add just a hint of peppermint to give it a little festive flair. To make it fun to serve at a party or cookie exchange, you can top each brownie with something different; fruit, nuts, coconut, and/or bittersweet chocolate are all delicious. Or you could take it one step further and set up a brownie bar and put out different toppings so people can come up with their own combos. And if peppermint’s not your thing, no worries, just omit the peppermint extract. If you like mocha you could add 1 teaspoon espresso powder, or for another classic combo, fold 1 cup chopped walnuts into the batter before baking. That’s the beauty of a classic brownie recipe; it’s easily adapted to suit whatever mood you’re in. Dark Chocolate Peppermint Brownies PRINT RECIPE PIN RECIPE Classic fudgy brownies with a hint of peppermint, made festive with fun toppings.     Ingredients         Dark Chocolate Peppermint Brownies:   4 tablespoons unsalted, grass-fed butter, slightly softened ¾ cup (115 g) coconut sugar 2 large eggs ½ cup (120 ml) full-fat canned coconut milk (stir before measuring) 2 teaspoons pure vanilla extract ¾ to 1 teaspoon pure peppermint extract (more or less depending how minty you like it) ¾ cup (85 g) almond meal ½ cup (40 g) unsweetened natural cocoa powder (not Dutch-processed) ¼ teaspoon fine salt ¼ teaspoon baking soda   Festive Topping Ideas:   Fresh pomegranate arils Dried fruit, such as blueberries or strawberries Raw, unsalted nuts, such as walnuts or almonds Unsweetened flaked coconut Bittersweet chocolate curls or chocolate chips Fresh mint leaves         Instructions   Preheat the oven to 350F. Line an 8 by 8-inch baking dish with 2 pieces of parchment paper so they hang over the edges. Cream together the butter, coconut sugar, and eggs in a large bowl, and then beat in the coconut milk, vanilla extract, and peppermint extract. Stir in the almond meal, cocoa powder, salt, and baking soda to combine. Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out with a few crumbs (don’t wait until the toothpick comes out dry or these brownies will be overcooked), about 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.) Cool completely before cutting. If desired, top with any festive toppings you like before serving. Store any leftovers wrapped in the fridge.               NOTES Nutrition Information: For this recipe, the nutrition information was calculated without any toppings. Serving Tip: I prefer these brownies chilled.           Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition   Serving Size: 1 brownie Calories: 105 Sugar: 7 Sodium: 173 Fat: 8 Saturated Fat: 3 Trans Fat: 0 Carbohydrates: 10 Fiber: 2 Protein: 2 Cholesterol: 37  Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Vanilla-Almond Shortbread Cookies Chocolate Chip Banana Cookie Dough Truffles »      Trackbacks   Chocolate Peppermint Bark – An Edible Mosaic™ says:December 9, 2019 at 9:00 am […] Dark Chocolate Peppermint Brownies […] 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

Dark Chocolate Mousse Cake

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Home » Cakes » Dark Chocolate Mousse Cake Dark Chocolate Mousse Cake April 2, 2015 By Sarah 5 Comments Jump to Recipe This rich Dark Chocolate Mousse Cake is sure to satisfy your most intense chocolate cravings! If you like deep, dark chocolate this dessert is for you. A hint of vanilla and coffee lace it with subtle flavor nuances, and its texture is like soft and velvety like mousse. It literally melts in your mouth. I keep the portions small and cut this into 16 pieces because even just a little piece will satisfy a sweet tooth. When I serve it smaller like this, I like to serve it with a dollop of coconut “whipped cream” on top for a little extra decadence. Leftovers keep well in the fridge for up to five days, and like cheesecake, the flavor of this mousse cake is even better after the first day. I know it’s hot outside, but if you’re brave enough to turn on your oven (or if you have central air conditioning or get a cooler day…or if you like to bake at night in the summer!), give this a try. It’s wonderful served chilled, making it a lovely summer-friendly dessert. Dark Chocolate Mousse Cake PRINT RECIPE PIN RECIPE A small piece of this rich, velvety mousse cake will satisfy your deepest chocolate cravings!     Ingredients 3 ½ oz/100 g (about 5 medium) Medjool dates, pitted and coarsely chopped ½ cup (120 ml) boiling water 3 ½ oz (100 g) bittersweet chocolate (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use) ¼ cup (60 ml) canned unsweetened, full-fat coconut milk, stirred before measuring 4 tablespoons unsalted grass-fed butter, at room temperature 1 teaspoon pure vanilla extract 3 large eggs 4 tablespoons (20 g) unsweetened cocoa powder, plus more for garnish 4 tablespoons (28 g) almond meal 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note) ½ teaspoon instant espresso powder ¼ teaspoon sea salt ¼ teaspoon baking powder    Optional Garnishes: Coconut “whipped cream” Unsweetened cocoa powder         Instructions Preheat the oven to 375F; line a 8 by 8-inch baking dish with parchment paper so that it hangs over the sides (so you can easily pull the cake out later). Add the dates and water to a food processor or blender, put the lid on, and let the dates soak for 5 minutes. Meanwhile, melt the chocolate and coconut milk together in a double boiler or in the microwave. Puree the dates and water until smooth, and then add the melted chocolate mixture and pulse a couple times to combine. Add the butter and vanilla and process until smooth. Cool a couple minutes until it’s just lukewarm, and then process in the eggs. Add the cocoa powder, almond meal, stevia, espresso powder, salt, and baking powder and pulse to combine, scraping down the sides as necessary and being careful not to over-mix. Pour the batter into the prepared dish and bake until a toothpick inserted into the center comes out moist with a couple crumbs, about 20 minutes. Do not overbake. Cool to room temperature and then refrigerate until well chilled before cutting and serving. Store leftovers wrapped in the fridge for up to 5 days.             Nutrition Serving Size: 1 pieces Calories: 131 Sugar: 7 Sodium: 160  Fat: 9  Saturated Fat: 5  Trans Fat: 0  Carbohydrates: 11  Fiber: 2 Protein: 2 Cholesterol: 48 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 3-Ingredient Vanilla Peach Popsicles Mini Frozen Peach Coconut Cream Pie with Almond Crust » 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

Breakfast

Dark Chocolate-Coated Pumpkin Spice Candy Cups

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Home » Candy » Dark Chocolate-Coated Pumpkin Spice Candy Cups Dark Chocolate-Coated Pumpkin Spice Candy Cups October 29, 2015 By Sarah 7 Comments Jump to Recipe These Dark Chocolate-Coated Pumpkin Spice Candy Cups show that candy doesn’t have to be filled with “empty” calories! Keep these on hand for Halloween and you won’t miss snacking on regular sugar-laden candy. With Halloween just a couple days away, candy is ubiquitous and along with it temptation. There’s no reason not to have candy though…if you’re having the right kind of candy. After all, who says candy has to be unhealthy? That’s where these candy cups come in. The bottom layer is “pumpkin spice”, made from coconut butter (to make the candy set), pumpkin puree, a mélange of warm autumnal spices, and just a touch of honey for sweetness. The top is just good quality dark chocolate that cracks (the way good quality chocolate should do) as you bite down into the candy. Unlike regular candy, there’s nothing artificial going on here; it’s just good (real!) food in the form of candy that will actually nourish you. Candy without a sugar crash is my kind of candy. If you make this candy to have on hand for snacking on Halloween while you’re passing out sweet treats to trick-or-treaters, you won’t even be tempted by the goodies in their little plastic jack-o-lanterns. 😉 Dark Chocolate-Coated Pumpkin Spice Candy Cups ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE Filled with healthy ingredients, these candy cups feature the flavor of pumpkin spice and dark chocolate, making them the perfect Halloween treat!     Ingredients     ½ cup (112 g) coconut butter, melted so you can measure it easily 6 tablespoons (92 g) pumpkin puree 2 tablespoons honey ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ⅛ teaspoon ground cardamom 1 pinch sea salt 115 g (about ⅔ cup chopped) good quality dark chocolate, coarsely chopped (see Note)         Instructions         Line a regular-sized muffin tray with 9 paper liners. Stir together all ingredients except the chocolate, and divide this mixture between the 9 lined muffin wells, pressing it down to even it out. Melt the chocolate in a microwave or double boiler, and spoon it on top of each piece of candy. Gently tap the tray down to even out the chocolate. Let it sit until the chocolate is cooled to room temperature, and then refrigerate the candy to chill. Once fully chilled, remove the candy from the tray and store it layered in a covered container in the fridge for up to 1 week.               NOTES Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate. Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.           Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition    Serving Size: 1 candy cup   Calories: 220  Sugar: 10  Sodium: 27  Fat: 16       Saturated Fat: 12  Trans Fat: 0  Carbohydrates: 15  Fiber: 3  Protein: 2   Cholesterol: 0   Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple           Almond-Scented Zucchini Muffins »     Comments Amanda Paa                                                               October 30, 2015 at 12:44 am yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo Reply Amanda Paa                                                               October 30, 2015 at 12:44 am yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo Reply faith                                                                                  November 23, 2015 at 9:01 pm Jennie, Nope, the chocolate layer is on top and the pumpkin layer is on the bottom. I hope you enjoy them if you give them a try! Reply     Trackbacks 90+ Healthy Gluten Free Pumpkin Recipes | Food Faith Fitness says: September 22, 2016 at 8:03 am […] Dark Chocolate- Coated Pumpkin Spice Candy Cups – Healthy Sweet Eats […] Reply 40 Paleo-i-fied Homemade Candy Recipes | Paleo Grubs says: October 3, 2016 at 1:32 pm […] 6. Dark Chocolate Coated Pumpkin Spice Candy Cups Want something perfect for autumn with all that warm and spicy pumpkin flavor? For this one, you’ll need coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and chopped dark chocolate (the darker, the better!). […] Reply 17 Irresistible Paleo Pumpkin Spice Drinks and Desserts | Paleo Grubs says: January 26, 2018 at 5:32 am […] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark chocolate. […] Reply 17 Irresistible Paleo Pumpkin Spice Drinks and Desserts – Paleo Grubs says: February 26, 2019 at 7:36 pm […] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark 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

Brownies

Classic Chocolate Walnut Brownies

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Home » Brownies » Classic Chocolate Walnut Brownies Classic Chocolate Walnut Brownies June 23, 2016 By Sarah 6 Comments Jump to Recipe These Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate cravings! When I’m in the mood for chocolate, more often than not I reach for a bar (80 to 90% cacao for me, please), but there are times when I’m just in the mood for a really good brownie. If you’re looking for a great brownie recipe that’s gluten-free and a bit healthier than most, this one is it. Now, I have a confession to make; I’m a batter-lover from waaaaay back. (Dating all the way to my toddler days when I was too short to reach the counter so I’d sit up there, legs criss-crossed, and watch my mom mix up a batch of chocolate chippers). It goes without saying that these days I still swipe a fingerful of batter when I bake. (In my defense, when I’m developing a baked good recipe I need to test it before it’s baked to make sure the flavor is on-point! It might need a touch more sugar, salt, etc., right? Or yeah, this might be a case of any excuse will do, lol. Really though, if you trust your egg source and buy pastured eggs it’s not as huge an issue as you might think. You can read more about raw egg consumption here.) But the thing I discovered when I was developing this brownie recipe is that it needed no flour. I had originally planned on adding almond flour or perhaps a mix of almond flour and tapioca flour, but I found it to be absolutely perfect as-is. Cocoa powder is the only flour-like substance in this recipe, and the batter itself is ganache-like and more than a little addictive (if ever there were a recipe that deserved two swipes of batter, this one is it). And the batter bakes up into some pretty fabulous brownies. Deep, dark chocolate flavor that’s nuanced with hints of coffee and vanilla, plus the crunch of walnuts. Their texture falls somewhere between fudgy and chewy without being cakey, which makes them completely irresistible. Classic Chocolate Walnut Brownies PRINT RECIPE PIN RECIPE These Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate cravings!     Ingredients 4 tablespoons grass-fed butter, at room temperature ¾ cup (115 g) coconut sugar 2 large eggs 1 ½ teaspoons pure vanilla extract ¼ teaspoon instant espresso powder, dissolved in 1 teaspoon hot water 2 oz (60 g) good-quality unsweetened chocolate, melted in a double boiler or microwave and cooled slightly 4 tablespoons unsweetened cocoa powder ¼ teaspoon baking soda ⅛ teaspoon salt ½ cup (60 g) chopped walnuts         Instructions Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so the paper hangs over all 4 sides (and you can lift the brownies out later). Cream together the butter and sugar in a large bowl, and then beat in the eggs, vanilla, dissolved espresso, and melted chocolate. Sift in the cocoa powder, baking soda, and salt, and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until the brownies are set along the outside, about 20 to 22 minutes, being careful not to over-bake. Cool completely before cutting. These can be left at room temperature overnight; the next day, transfer any leftovers to the fridge where they’ll keep for about 1 week.    Nutrition Serving Size: 1 brownie  Calories: 188  Sugar: 14  Sodium: 201  Fat: 13 Saturated Fat: 7  Trans Fat: 0  Carbohydrates: 18  Fiber: 2  Protein: 3  Cholesterol: 74 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Pick-Me-Up Chewy Apricot-Almond Bars Easy No-Churn Pina Colada Sorbet »      Trackbacks Mosaic Mondays 18 says:July 11, 2016 at 9:01 am […] I recently finally got around to tackling something that’s been on my “to-do” list for a very long time: giving Healthy Sweet Eats a facelift! I did the logo and site design myself; I was going for colorful, whimsical, and fun, and it was no small task for me because I am definitely not a web designer. I’m pretty happy with how it turned out though! Over there I share my nourishing sweet treats, most of which can legitimately pass as breakfast or dessert. Everything is gluten-free and refined-sugar-free, and most recipes are also paleo-friendly. My current favorite recipes over there are my Easy No-Churn Mango Lassi Frozen Yogurt and my Classic Chocolate Walnut Brownies. […] Reply Mosaic Mondays 19 says:August 22, 2016 at 9:00 am […] hits and I can’t get these out of my mind. Head over to my other blog Healthy Sweet Eats for the recipe and thank me later. […] Reply 30 Game Changing Game Day Recipes | Easy Dinner Recipes | Quick Easy Dinner Ideas | Easy Healthy Recipes says:September 28, 2016 at 3:50 am […] Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate […] Reply No-flour chocolate brownies and a broken heart – Olive the sous chef says:October 1, 2016 at 7:04 am […] here’s my ‘first’ post, after my blogging break. No-flour chocolate brownies. This recipe come from Faith Gorsky’s Healthy Sweet Eats, though you may know her from An Edible Mosaic. Cocoa powder is the main dry ingredient, binding […] Reply 30 Game Changing Game Day Recipes | Easy Healthy Recipes says:August 25, 2018 at 12:56 pm […] Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate […] Reply Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches) says:October 9, 2018 at 3:34 pm […] Classic Chocolate Walnut Brownies from Healthy Sweet Eats […] 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

Muffins

Classic Banana Nut Muffins

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Home » Muffins » Classic Banana Nut Muffins Classic Banana Nut Muffins September 3, 2015 By Sarah 4 Comments Jump to Recipe Whip up a batch of these grain-free, naturally-sweetened Classic Banana Nut Muffins on the weekend to enjoy for breakfast during the wee Lately I’ve become such a fan of breakfasts that I can grab on the go (and bonus points for something I can make a big batch of and enjoy all week long). It makes weekday mornings run so much more smoothly, not to mention when I start my day off with a healthy breakfast it sets the tone for healthy eating all day long. Banana bread is a classic choice for a make-it-once-and-enjoy-it-all-week breakfast.  I like banana nut muffins even better because they’re pre-portioned out. I’ll make a batch over the weekend and keep them in the fridge for an instant homemade breakfast all week. (You can reheat these muffins in the microwave or toaster oven if you like them warm.) Like my Red Velvet Muffins, these muffins are good. Not good for being grain-free and naturally-sweetened, but legitimately good. They’re fluffy and moist, and full of subtly sweet banana flavor. The amount of cinnamon used (¾ teaspoon) isn’t enough to be able to pull out the flavor; it’s just there to add a deeper layer of flavor and complexity. If you want to be able to really detect the flavor of cinnamon, feel free to use up to 1 ½ teaspoons. And for a more dessert-like treat, add chocolate chips instead of walnuts. Classic Banana Nut Muffins ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE This is a classic subtly sweet and aromatic banana nut muffin, with a grain-free, gluten-free, and naturally-sweetened twist.     Ingredients ¾ cup (3 oz/85 g) almond meal/flour 4 tablespoons (1 ¼ oz/35 g) coconut flour 1 teaspoon baking powder ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 ¼ cups mashed banana (from about 2 medium-large very ripe bananas) 3 large eggs, lightly beaten 2 tablespoons light olive oil 2 teaspoons pure vanilla extract 1 ½ teaspoons powdered stevia, which is equivalent to about 3 packets (see Note) 4 tablespoons walnuts, chopped    Instructions Preheat the oven to 375F and line a muffin tray with 8 paper liners. Whisk together the almond meal, coconut flour, baking powder, cinnamon, and salt in a large bowl. Whisk together the mashed banana, eggs, oil, vanilla, and stevia in a medium bowl. Add the wet ingredients to the dry and stir just until combined, being careful not to over-mix; then gently stir in the walnuts. Let the batter rest for 3 minutes (it will thicken). Divide the batter between 8 muffin wells (using about ¼ cup of batter per muffin). The muffin wells will be quite full, which is fine. Bake until a toothpick inserted inside comes out a little moist but without crumbs, about 20 to 24 minutes. Cool the muffins 5 minutes in the tray, then remove them and transfer to a wire rack to finish cooling.             Nutrition Serving Size: 1 muffin  Calories: 183  Sugar: 6  Sodium: 322  Fat: 12  Saturated Fat: 2  Trans Fat: 0   Carbohydrates: 16   Fiber: 5  Protein: 6 Cholesterol: 66 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Honey Roasted Plums with Almond Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache »     Comments Lydia                                                                                         March 20, 2016 at 1:17 pm Hi, my fussy daughter rated these 9/10 … Considering the low sugar content excellent outcome for school lunchbox Many thanx ★★★★★ Reply faith                                                                                 March 21, 2016 at 3:57 pm Lydia, Makes my day to hear that, thanks so much! Reply          Trackbacks Coconut Rum Paleo Banana Bread – Healthy Sweet Eats says:June 6, 2019 at 4:00 am […] Classic Banana Nut Muffins […] Reply Oatmeal Muffins Recipe – An Edible Mosaic™ says:March 30, 2020 at 2:58 pm […] Classic Banana Nut Muffins […] 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

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