Recipes
Paleo Chocolate Strawberry Donuts (made with Banana flour)
The Paleo Chocolate Strawberry Donuts are a delicious and healthy breakfast or snack with a cup of coffee!
I have a new exciting product to share with you today! The guys (and gals) over at WEDO sent me a package of their Banana Flour! Made from 100% all natural green bananas, this flour contains no additives, preservatives, chemicals or dyes and is a healthy alternative to regular flour! Banana flour is full of natural vitamins and minerals and incorporates 12 bananas worth of potassium in every container!
Paleo Chocolate Strawberry Donuts
Banana Flour is the perfect alternative to any flour and can be subbed in any recipe (3/4 cup of banana flour for 1 cup regular flour). It is awesome for gluten-free and grain-free baking! What better way to use banana flour than to bake these chocolate strawberry donuts!
Paleo Chocolate Strawberry Donuts (made with Banana flour)
Ingredients
- 1/2 cup banana flour
- 2 tsp. baking powder
- 1 egg beaten (or flax egg for vegan option)
- 1/2 cup strawberry puree
- 1/2 cup almond or coconut milk
- 1 Tbsp. coconut oil melted
- 1/4 tsp. vanilla extract
- Glaze:
- 2 Tbsp. coconut oil melted
- 1 Tbsp. pure maple syrup
- 2 Tbsp. cocoa powder
Instructions
- Preheat oven to 375 degrees.
- Combine flour and baking powder in a bowl.
- In a separate bowl, add remaining ingredients and mix well.
- Add mixture to flour mixture and stir well, or until all ingredients or evenly combined.
- Spray cooking spray in a donut pan and add batter about 2/3 full in each slot.
- Bake for about 20-25 minutes, or until slightly golden.
- To make glaze, combine all ingredients together in a bowl.
- Dip donuts in glaze and drizzle with paleo-approved white chocolate (if desired).
- Enjoy!
Adapted from this recipe
Like this recipe? Try Another Donut Recipe!
Paleo Maple Banana Walnut Donuts
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Paleo Mango Coconut Coffee Cake
This Paleo Tropical Coffee Cake is topped with a delicious almond streusel and is the perfect breakfast with a large mug of coffee!
Now that it is starting to feel like summer, it’s time for tropical flavors. Tropical meaning mango and coconut, one of the best combinations known to man. This paleo mango coconut coffee cake is totally grain-free and tastes like summer. 
The amazing Unsweetened Almond Breeze Almondmilk Coconutmilk, gives this cake the most amazing coconutty flavor and all the zing it needs! So sit down, relax, have a cup of coffee and this delicious coffee cake for breakfast, you’ll be in your bathing suit before you know it!
Paleo Mango Coconut Coffee Cake
Paleo Mango Coconut Coffee Cake
Ingredients
- Paleo Mango-Coconut Coffee Cake
- 1/2 cup coconut flour
- 3 eggs
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 2 tbsp shredded unsweetened coconut
- 1 ripe mango chopped
- Topping
- 2 tbsp sliced almonds
- 1 tbsp coconut sugar
- 1 tbsp earth balance coconut spread or coconut oil melted
- 1 tbsp shredded unsweetened coconut
Instructions
- 1. preheat oven at 350 and grease a round or square cake pan
- 2. Mix all of the cake ingredients in a medium sized bowl
- 3. place cake mixture in pan
- 4. Combine all topping ingredients in small bowl
- 5. Evenly sprinkle topping over cake
- 6. Bake for 15 minutes or until done
Like Coffee Cake? Try Another Coffee Cake Recipe!
Recipe Redux: Gluten-Free Sun-dried Tomato and Hummus Ravioli
To be honest, I am not much of a pasta person. I’ll eat it occasionally but I could definitely live without it. When I do eat pasta though, I prefer it to be homemade. There is just something different about fresh pasta that makes it taste way better than dried. The Recipe Redux theme this month was spring cleaning! So I looked through my fridge and found sun-dried tomato paste, which I have never used and thought it would be good for this theme!
Today was one of those rare days where I wanted to eat some pasta, and I wanted fresh ravioli. Not just any ravioli though, I wanted to make something different and delicious!
I made the pasta with garbanzo bean flour, in order to keep it gluten-free and full of protein and healthy fats. I filled them with hummus and sun-dried tomatoes. The result? Outstanding! Sun-dried Tomato and Hummus Ravioli
- 2 cups of garbanzo bean flour (aka chickpea flour), plus more for rolling
- 2 eggs ( or 2 flax eggs for vegan option
- 1 tbsp cornstarch or tapioca starch
- Hummus
- Sun-dried tomato paste (or place sun-dried tomatoes in food processor until smooth)
1. Beat eggs in a small bowl then combine with flour in a large bowl with cornstarch 2. Mix well until a dough forms 3. Roll dough out on a lightly floured surface until about 1/8 inch thick 4. Cut in to about 24 rectangles, place about 1/2 tsp each of hummus and sun-dried tomato paste on 12 rectangles 5. Top each filled rectangle with the remaining rectangles, press sides down with a fork and ensure no filling will come out 6. Boil water in a medium size sauce pan 7. Place 3 raviolis in at a time into the boiling water for about 2-3 minutes and repeat until done 8. Top with more hummus and tomato paste if you desire! Enjoy! 🙂
Health Benefits Garbanzo Bean Flour:
- High in protein
- Healthy unsaturated fats
- Good source of folate, vitamin B6 and iron
Products I’m LOVING Lately
Do you ever get excited after a visit to the grocery store because you found some cool new products to try? Oh that doesn’t happen to you? Sorry not sorry! Well anyway, I want you guys (and the whole world) to know what my new favorite products are so you can buy them too (if you heart desires!)! I also want to give you guys a feel for the type of products that I tend to buy. Without further ado, I present to you these cool new finds:
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1. Bai Molokai Coconut Antioxidant Beverage- so good and naturally sweetened with stevia! Only 10 calories for the whole bottle! I think it should be named Bae instead (before anything else)!
2. Horizon Organic Half& Half– I just recently started using half and half in my coffee and its life changing! This stuff is great because it only has two ingredients: organic milk and organic cream!
3. Smucker’s Natural Chunky Peanut Butter- There is something so satisfying about chunky peanut butter! I love the slightly salty taste of this stuff!
4. Silk Coconutmilk– I only recently started buying coconut milk instead of almond milk and wow had it mad a difference! It makes smoothies so much creamier!
5. Peanut Butter Puffins– These will forever be my favorite cereal! They are pretty clean (non-GMO) and taste amazing! They are usually $4.99 but I got them for $1.78 at Target!!!
5. Puffins Original– Not as good as the peanut butter ones, but pretty darn close! Also pretty clean and only 90 calories per serving!
6. Stacked Eggplant Parmesan– Im not one to buy frozen dinners, but this is an exception! Stacked eggplant with a pesto sauce, marinara sauce and a little parmesan cheese! Noms!
7. Breakstone’s 2% Cottage Cheese– This is the best cottage cheese I’ve had! So creamy! I’m loving the 2%!
8. Bob’s Red Mill Xanthan Gum– Love this stuff! It’s great for gluten-free baking and makes smoothies so fluffy and voluminous! Pretty expensive ($12) , but lasts a long time!
What are your favorite products?
5 Ingredient Dark Chocolate Banana Peanut Cookies
Chocolate is good, peanuts are great, but those two combined with banana is the best ever, especially in cookies! You have to make these cookies! They, A, only have 5 ingredients, B, bake in less than 10 minutes, C, are completely healthy and clean, and D, taste amazing! You can have your cookie and eat it too!
5 Ingredient Dark Chocolate Banana Peanut Cookies
- 1 1/3 cups oats
- 1 extremely ripe banana
- 2 tbsp cocoa powder
- 2 tbsp chopped peanuts
- 2 tbsp dark chocolate chips
1. Mix all ingredients in a medium size bowl. Combine well.
2. Spray a cookie pan with cooking spray and spoon out cookies on to pan.
3. Bake at 350 degrees for 10 minutes or until done.
4. Enjoy!
Makes 6-8 cookies
Health Benefits
Bananas:
- Potassium
- Fiber
- Low glycemic carb
- Vitamin B6
- Manganese
Peanuts:
- Protein
- Healthy fats
- Vitamin B3
- Copper
Whole Recipe:
- Protein
- Healthy fats
- Good carbs
- Vegan
- Clean
Healthy Rice Krispie Fudge
I remember looking at a Rachael Ray magazine a few years ago and coming across a recipe for Chocolate Peanut Butter Fudge Crunch. I was so mesmerized how it had rice cereal for added texture and flavor and knew I had to make it. So I did, a couple batches for my sister grad party, for every family holiday party, every birthday party and so on.
It was just that good, until I realized the ingredients list and nutrition facts were pretty scary. 450 calories and over 33 grams of fat and 26 grams of sugar for one serving! I used to eat about 4 servings at a time! Anyways, getting to the point of this post, that recipe was my motivation for this one! Absolutely no refined sugar, dairy-free, gluten-free, nut-free and vegan. I used Sunbutter for this recipe to keep it nut-free but feel free to use any nut butter!
Healthy Rice Krispy Fudge
- 1/4 cup coconut oil
- 1/4 cup sunflower seed butter (I used sunbutter brand)
- 2 Tbsp. cocoa powder
- 2 Tbsp. agave nectar/maple syrup
- 1 cup gluten-free rice cereal (Like GF rice krispies or Rice chex cereal, crushed) or cereal of your choice
- In a large bowl combine coconut oil and sun butter. Mix well.
- Add in cocoa powder, agave and cereal and stir well until evenly combined.
- Spread coconut oil on the sides of a glass or metal cooking sheet and spread fudge evenly.
- Place in refrigerator for about 30 minutes, or until fudge hardens.
- Cut up into pieces and enjoy!
Health Benefits:
We hope you enjoy this Healthy Rice Krispy Fudge!
EASY Banana Bread Nut and Seed Butter
I’ve am now obsessed with making my own nut butter! It’s super easy and you can save lots of money! I have always wanted to try Nuttzo, a type of nut and seed butter, but its so expensive that I will not dare even to go near the stuff! Seriously, $15.00 for a jar that I can polish off in a week, no thank you.
Homemade Nut and Seed Butter
Thank fully I made my own homemade nuttzo, and I believe that its even better then the store bought! I added my own banana bread flavoring (all natural and refined sugar-free of course), and voila, the most amazing, cheapest nut (and seed) butter you will ever taste!
Banana Bread Nut and Seed Butter
(adapted from My Healthy, Happy Home)
- 1 cup almonds
- 1/4 cup pecans
- 1/4 cup walnuts
- 2 Tbsp. sunflower seeds
- 2 Tbsp. pumpkin seeds
- 1 1/2 ripe bananas, mashed
- 1 Tbsp. coconut sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. vanilla extract
- Place all nuts and seeds on a cooking sheet and bake at 350 degrees for about 15 minutes, or until slightly toasted (you can skip this step if you would like).
- Place all nuts and seeds in a food processor and blend until a butter forms, about 3-5 minutes.
- In a small sauce pan, add banana, coconut sugar, cinnamon and vanilla. Place on low heat for about 5-7 minutes, or until mixture resembles a sauce.
- Add banana mixture to nut and seed butter and blend in food processor for another 2-3 minutes, or until blended evenly.
- Enjoy!
Health Benefits
- All-natural
- No preservatives
- No artificial ingredients
- No artificial sweeteners
- Refined sugar-free
- Gluten-free
- Dairy-free
- Grain-free
- High in fiber
- Healthy fats
- Paleo
- Vegan
- Vegetarian
- Whole 30
Paleo Banana Nut Donut Holes
My favorite muffin flavor is banana nut (igf your’e wondering my motivation behind making these banana nut donut holes). There is just something about it that makes the world go round! My mom used to by the prepackaged banana nut muffins for my lunch in middle school and they were the highlight of my day (I hated middle school!!). They were no where near healthy, with artificial banana flavoring and a chock-full of sugar (yuck I do not know why I ate them!)
I have made a few types of muffins the past few days so it was time to recreate something else. Banana nut munchkins came into my mind and they are amazing! They literally taste like a banana nut muffin transformed into a donut!
Homemade Banana Nut Donut Holes
No artificial flavoring or added sugar in here, just the good stuff! Wheat and Gluten-free and perfect for all you paleo guys out there in need of a donut!
Banana Nut Munchkins
Makes 15-20 donuts
- 1/3 cup coconut flour
- 2 eggs, beaten
- 1 1/2 Tbsp. unrefined cane sugar (I used chancaca) or honey
- 1/4 tsp. baking soda
- 1/4 tsp. vanilla extract
- 2 Tbsp. coconut oil
- 1/2 banana mashed
- 2 tbsp. crushed walnuts,
- more walnuts to roll donuts in, optional
- Preheat oven to 350 degrees.
- Place all ingredients in a food processor. Blend for 20 seconds or until dough is form.
- Roll dough into 15-20 balls and roll in crushed walnuts.
- Bake for 10-15 minutes, or until fully cooked.
- Enjoy!
Health Benefits
Coconut flour
- Packed with fiber and protein
- Healthy fats
- Wheat-free
- Gluten-free
Bananas
- Packed with many vitamins and minerals such as potassium, manganese, magnesium, folate, vitamin B6, C and A
- Plenty of fiber
- Natural sugar
Like This Recipe? Try This One!
Recipe Redux: Healthy Chocolate Peanut Butter Cake!
This month’s Recipe Redux theme was a combo of chocolate and something else. So naturally, I decided to make a chocolate and peanut butter cake! You can never beat that combo!
I always loved making birthday cakes ever since I knew how to turn on an oven. I’ve made all my friends cakes, my uncles, my aunts, my grandparents, my parents and my siblings. This year my mom requested a chocolate peanut butter cake, and since she is on a clean eating diet, I’d figure I would make it with all-naturak ingredients. I did, and it turned out fabulous! Its not too sweet like cake normally is, and its super duper moist! A little sliver goes a long way!
Clean-Eating Gluten-free Chocolate Peanut Butter Cake
- 2 cups brown rice flour
- 3/4 cup cocoa powder
- 1/4 cup coconut sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. instant coffee granules
- 1/2 cup apple sauce
- 2 eggs, beaten (or two flax eggs for vegan option)
- 1/2 cup almond milk (or any milk of your choice)
- 3/4 cup coffee, cooled
- 1 Tbsp. natural peanut butter
- 1 tsp. vanilla extract
- 1 1/2 oz. dark chocolate, melted (or semi-sweet)
Filling (adapted from Minimalist Baker)
- 1/3 cup coconut cream
- 2 Tbsp. natural peanut butter
- 1 1/2 Tbsp. agave nectar/honey/ maple syrup
Chocolate drizzle
- 3 Tbsp. coconut oil, melted
- 2 Tbsp cocoa powder
- 2 Tbsp. maple syrup/agave/honey
- Preheat oven to 350 degrees.
- Combine first 6 ingredients in a large bowl. Mix well.
- In a separate bowl, combine remaining ingredients except melted chocolate. Mix well and add to dry ingredients. Scrape sides of the bowl while mixing to ensure all ingredients are evenly mixed.
- Add melted chocolate to batter and stir well.
- Spray cooking spray in two circle layer cake pans. Add batter evenly between two pans and bake for about 45 minutes, or until done.
- For filling, use a hand mixer to beat coconut cream until smooth and fluffy. Add in peanut butter and agave and beat for another 15 minutes or until evenly mixed.
- Once cake is cooled, take out of pans carefully and spread filling on top of bottom layer and place other layer on top.
Health Benefits Peanut Butter:
- Healthy fats
- Protein
- Vitamin E
- Magnesium
Cocoa Powder:
- High in antioxidants
- Low in calories
- Fiber
- Magnesium
Recipe as a whole:
- Clean Ingredients
- Healthy fats
- Gluten-free
- High in fiber
- Protein
- Refined sugar-free
- Can be vegan
