Paleo Recipes

Soft-Baked Dark Cherry Chocolate Chip Cookies {Paleo + Vegan option}

August 10, 2019 by Bethany And Rachel 4 Comments

Soft-Baked Dark Cherry Chocolate Chip Cookies are a healthier twist off of the classic cookie! Super easy to make, only 8 ingredients and Paleo & Vegan friendly!

Mmmmmm I love me some chocolate chip cookies. It’s such a classic cookie and it will never go outta style.

I’ve always loved chocolate + dark cherry combo, so I added fresh chopped cherries to the mix. Wowza they’re good.

I also love this recipe base because these cookies come out like clouds (in a fantastic way). They are super soft and moist, just how I like ’em. If you only like crispy cookies, these are NOT for you. But don’t let that stop you from making them! I hope you enjoy 🙂

Soft-Baked Dark Cherry Chocolate Chip Cookies Recipe

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup smooth almond butter
1 egg, beaten (sub a flax egg for a vegan option)
1/4 cup maple syrup
1/2 cup applesauce
1 1/2 cups chopped dark cherries
1 cup dark chocolate chips

Instructions

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup, and apple sauce in a separate bowl and mix well.
Add almond butter mixture to almond flour mixture and mix until a smooth, thick batter forms. Fold in chopped dark cherries and dark chocolate chips.
Spoon batter into 12-15 cookies on prepared cookie sheet. Bake for 15 minutes, or until cookies are golden.
Let cool before eating.
Enjoy!

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Pineapple Teriyaki Biltong Roasted Brussels Sprouts

July 28, 2019 by Bethany And Rachel 4 Comments

These Pineapple Teriyaki Roasted Brussels Sprouts are a tasty + addicting sweet and savory side dish that anyone will love, even brussels sprout haters!

Wow my friends, it has been a LONG time since I made a brussels sprouts recipe. I’m glad today I can rekindle my old favorite veggie.

Man oh man, I could go on forever to express my love for roasted brussels sprouts. People who don’t like them obviously have not had them cooked them or seasoned them correctly.

Lemme tell you, these brussels sprouts are AMAZING. I created a simple pineapple teriyaki sauce that took maybe three minutes to prepare. All I did was throw the ingredients in a food processor and mix with the brussels.

I used Stryve Teriyaki Beef Biltong which helps make the teriyaki flavor more apparent but also leads to the sweet and salty aspect of this recipe. Now I know what you are thinking, what the heck is beef biltong? Biltong (originated in South Africa!) is a process of drying and preserving meat without using any additives, preservatives, artificial flavors or colors, MSG, gluten or nitrates. It’s the perfect high- protein snack that trumps jerky any day! It goes perfectly in this recipe 😉 Check out Stryve’s website to learn more!

Seriously guys, the sweet and salty combo of the pineapple teriyaki and the beef biltong is absolute perfection! Try for yourselves 🙂

Pineapple Teriyaki Biltong Roasted Brussels Sprouts Recipe

Ingredients

Sauce:

1 cup fresh pineapple chunks
1/4 cup coconut aminos
2 Tbsp rice vinegar or apple cider vinegar
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4-1/2 tsp. red pepper flakes

Remaining ingredients:

1 lb fresh brussels sprouts, halved (or quartered if big)
2 cups fresh chopped pineapple
1 cup chopped red bell pepper
1 package of sliced beef biltong teriyaki

Instructions:

Preheat oven to 350 degrees. Grease a cooking sheet and set aside.
Add all ingredients for the sauce in a food processor. Blend until sauce is smooth with some pineapple chunks.
Add brussels sprouts and red pepper to a large bowl (you can also season with salt and pepper if you’d like). Add sauce on top and mix until brussels sprouts are coated well with the sauce.
Spread brussels sprouts in an even layer on a cooking sheet. Bake for 12 minutes. Take out of the oven, flip Brussels and place back in the oven for 12 more minutes. Take brussels sprouts out of the oven.
Place oven at 450 degrees. Add pineapple chunks and sliced beef biltong teriyaki to the Brussels. Place back in the oven for 5-7 minutes, or until Brussels are crispy on the outside.
Enjoy!

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Carrot Cake Muffin Tops {Paleo + Vegan option}

March 26, 2019 by Bethany And Rachel Leave a Comment

Healthy Carrot Cake Muffin Tops are an easy-to-make breakfast or snack made with REAL ingredients! Paleo, gluten-free + vegan option!

Wow…. its been a long while since I made a muffin top recipe…. and thats why I’m changing that now with this recipe 🙂

With Easter coming up, I’ve been itching to make something with Carrot Cake, but not cake itself. It occurred to me that carrot cake and muffin tops sounded like a fantastic idea, so I went ahead and made these.

I partnered with Kimberton Whole Foods to bring you guys these delectable, hearty muffin tops.

They are super moist, chunky, and full of all the goods! They hooked me up with Bob’s Red Mill almond flour and Wholesome coconut sugar 🙂

Carrot Cake Muffin Top Ingredients:

shredded carrots

egg/flax egg

baking soda

raisins, coconut flakes, white chocolate

Substitutions for Muffin Tops:

Almond Flour: you may sub in regular all-purpose flour, gluten-free flour, or any other type of nut flour (except coconut flour).

Coconut Sugar: you may sub in another type of sugar.

Almond Butter: you may sub in another smooth natural nut butter such as cashew butter, sunflower seed butter, etc.

Raisins, coconut flakes and white chocolate: you may omit all three, or add in more of one!

Storing Carrot Cake Muffin Tops:

You may store these muffin tops in the fridge for up to 2 weeks!

Other Healthy Recipes That You Will Love!

Banana Blueberry Muffin Tops

Carrot Cake Banana Bread

Flourless Carrot Cake

Dark Chocolate Zucchini Muffin Tops

Alright, enough blabbing from me, just make them!

Carrot Cake Muffin Tops

Ingredients

-1 cup almond flour

-1/4 cup coconut sugar

-1/2 tsp. baking soda

-1 cup shredded carrots

-1/2 cup almond butter (or any type of nut butter)

-1/2 cup unsweetened applesauce

-1 egg, beaten (sub flax egg for vegan option)

-1/4 cup raisins

-1/4-1/2 cup shredded coconut

melted white chocolate for drizzle (optional)

Instructions

1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

2. Add almond flour, coconut sugar and baking soda to a large bowl. Mix well.

3. In a separate bowl, mix together carrots, almond butter, applesauce and egg until mixture is smooth. Add to almond flour mixture and mix to combine into a batter.

4. Mix in raisins and coconut. Spoon batter into 6-8 muffin tops onto lined baking sheet. Shape into circles. Bake for 20 minutes, or until tops are golden.

5. Let cool before serving.

6. Enjoy!

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Triple Chocolate Flourless Banana Muffins { Vegan + Paleo }

February 20, 2019 by Bethany 1 Comment

Triple Chocolate Flourless Banana muffins are a healthy and delicious breakfast or snack made with 6 ingredients! Paleo, vegan and gluten-free!

I’m excited to share with you these Chocolate Flourless Banana Muffins today! I feel like my most used ingredients are as followed: almond butter, bananas, cocoa powder, maple syrup, and chocolate chips. If you’ve followed Athletic Avocado for a while, you can probably attest to that!

After 4+ years of recipe testing and making, those five ingredients have made an appearance in probably 80% of our recipes. But in total honesty, I am not ashamed of that AT ALL. Not even one bit.

And those five ingredients just happen to make up this wonderful muffin recipe I have for you today! They are based on this chocolate peanut butter banana muffin recipe. Yes, that’s right, this recipe is almost the exact same, except I used almond butter in place of peanut butter! Again, no shame 🙂

There are three kinds of chocolate in these muffins: Dark cocoa powder, dark chocolate and white chocolate. Triple the chocolate = triple the fun 😉

These muffins have a dense fudgy texture that makes them perfect for satisfying your brownie and chocolate cravings alike! It’s hard to believe they are made with nourishing ingredients!

They are super delicious with a cup of coffee for breakfast or a snack! Here is what you need to make the recipe:

almond butter

bananas

chocolate protein powder

dark cocoa powder

maple syrup

mini dark chocolate chips

white chocolate chips

Flourless Triple Chocolate Banana Muffins

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings 12

Ingredients

1 cup almond butter
2 large bananas mashed (or blended in a food processor/blender)
1 cup chocolate protein powder any kind will work
2 Tbsp. dark cocoa powder
2 Tbsp. pure maple syrup
1/2 cup mini dark chocolate chips
1/2 cup white chocolate chips

Instructions

Preheat oven to 350 degrees. Line a muffin tin with muffin liners ( I use the rubber reusable ones).
Mix together almond butter and bananas in a large bowl. Add in protein powder, cocoa and maple syrup.
Stir in chocolate chips.
Spoon mixture evenly into 10-12 lined muffin tins.
Bake for 20-25 minutes, or until done.
Enjoy!

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Healthy Flourless Peppermint Brownies {Paleo & Vegan-option}

December 3, 2018 by Bethany 3 Comments

These Healthy Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

Yay it’s peppermint season! I love the peppermint + chocolate combo because you get that minty fresh and decadent chocolate feel all in one bite.

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

These brownies really hit the spot if you love the combo like I do. They’re extremely fudgey and dense (like a brownie should be) and really simple to make.

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

I partnered with Kimberton Whole Foods and used the following ingredients that are currently on sale in their store right now: Wholesome Candy Canes, Tony’s Chocolate Bars, Frontier Co-op Peppermint Flavor and Equal Exchange Organic Baking Cocoa. If you live in PA, I 10/10 recommend checking KWF out for your own good! They got a great selection of healthy, organic foods!

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

Back to the Recipe………….Here is what you need to make these healthy flourless peppermint brownies:

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

almond butter (or other nut butter)

maple syrup

egg or flax egg

coconut oil

peppermint extract

cocoa powder

baking soda

candy canes

melted chocolate

These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

Flourless Peppermint Brownies {Paleo, Vegan-option, Gluten-free, Grain-free, Dairy-free}

Print Recipe

Ingredients

1 cup almond butter
1/4 cup pure maple syrup
1 egg beaten
1/4 cup coconut oil melted
2 tsp. peppermint extract
1/3 cup cocoa powder
1/2 tsp. baking soda
4 candy canes crushed
TOPPING optional
melted chocolate
crushed candy canes

Instructions

Preheat oven to 350 degrees.
Combine first 5 ingredients together in a large bowl until mixture is smooth. Add in cocoa and baking soda and mix well. Stir in crushed candy canes.
Coat a baking pan with coconut oil or cooking spray and spoon in batter. Smooth out the top so batter is even throughout.
Bake for 25-30 minutes, or until done.
Let cool, then drizzle on melted chocolate and top with crushed candy canes.
Slice into 9 brownies.
Enjoy!

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These Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

Flourless Caramel Apple Blondies {Vegan + Paleo options}

October 7, 2018 by Bethany 6 Comments

Flourless Caramel Apple Blondies are so gooey and delicious! You would never know that they are good for you! Also gluten-free, with vegan and paleo options!

Hey guys! Just popping in with like our 100th flourless blondie recipe. Just kidding more like 10th lol.

But honestly, blondies are our thing. And because of this, We are going to continue to come up with insane blondie recipes.

This Caramel Apple version is totally fall-inspired. Caramel and apples are such a bomb combo, so we just HAD to showcase it here, I hope you don’t mind😉

Like all of our blondie recipes, these are simple to make, and require only a few ingredients (woohooooo)

almond butter

applesauce

egg or flax egg

caramel sauce

baking soda

sliced apples

Flourless Caramel Apple Blondies {Vegan + Paleo options}

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1 cup almond butter or other nut butter
1/2 cup unsweetened applesauce
1 egg beaten (sub flax egg for vegan option)
1/4 cup caramel sauce here is a good paleo recipe
1/2 tsp baking soda
1/2 apple thinly sliced

Instructions

Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.
Combine all ingredients except for sliced apples in a bowl. Mix well until a thick, smooth batter forms.
fold apples into batter and mix.
Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
Bake for 25-30 minutes, or until done.
Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.
Enjoy!

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Paleo Pumpkin Cinnamon German Apple Pancake

September 16, 2018 by Bethany 8 Comments

Paleo Pumpkin Cinnamon German Apple Pancake will be your new favorite weekend breakfast! Only 8 ingredients, grain-free, dairy-free, gluten-free and no sugar added!

Coming in hot with some pancakes….. actually a pancake. A big fluffy delicious pancake to be exact. For those of you who have never had a german pancake (or dutch baby), it’s basically a big thick pancake that you bake in the skillet.

Their is no flipping involved, so if you have weak flipping skills, this type of pancake is for you.

I used cassava flour here since it is the closest to all-purpose flour and rises nicely in this recipe. I was having all the fall feels, so pumpkin and apple are both included!

Note: I got the cassava flour at Kimberton Whole Foods (they have a great selection of paleo-friendly ingredients!)

If you like in PA, find their locations here

I didn’t even use any sugar in here becuase I thought it wasn’t necessary. If you add some maple syrup on top, I’d say you’re good to go. But if you want to add some more sweetness, I suggest adding in a couple tablespoons of coconut sugar.

Either way, you’ll love this german pancake! It soaks up maple syrup perfectly, and also goes well with a cup of coffee or tea!

Here is what you need:

cassava flour

pumpkin

eggs

non-dairy milk

apples

cinnamon

baking powder

coconut oil

Paleo Pumpkin Cinnamon German Apple Pancake

Print Recipe

Prep Time 10

Cook Time 20

Ingredients

3/4 cup cassava flour
3 eggs beaten
1/2 cup canned pumpkin
3/4 cup non-dairy milk
1 tsp. baking powder
1 tsp cinnamon
1 apple sliced thinly
2-3 Tbsp. coconut oil

Instructions

Preheat oven to 450 degrees. Place a cast iron skillet stove and place on medium-high heat. Add coconut oil, and melt (make sure it coats the whole pan).
Toss sliced apples with 1/2 tsp. cinnamon. Add to cast iron skillet and cook until apples are soft, about 5 minutes. When apples are done, set aside in a seperate bowl.
Add cassava flour, eggs, pumpkin, milk, baking powder and other 1/2 tsp. cinnamon to a blender/food processor. Blend until mixture is smooth. Pour into cast iron skillet. Place apples on top.
Bake for 20 minutes, or until done.
Let cool and slice into 6-8 slices.
Enjoy!
*Adapted from this recipe

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The BEST Paleo Pumpkin Chocolate Chip Cookies {Vegan option}

September 6, 2018 by Bethany 10 Comments

Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!

I’ve been dreaming to make these pumpkin chocolate chip cookies for a good while now. I mean, how can you go wrong with anything pumpkin and chocolate? The only thing that was holding me back from making them was the fact they are almost too simple to be a recipe.

You take pumpkin, which is a basic fall flavor, and add it to chocolate chip cookies, which is a basic cookie flavor.

I was afraid that they were going to be too basic and not good enough to post on the blog. But THANK GOD, I was completely wrong. These cookies are anything but basic.

They have the most perfect texture a cookie can have (in my opinion). I am personally not a crunchy cookie person, as I’d rather eat a soft-baked cookie. These cookies are soft, moist, and fluffy, aka perfection.

They are the perfect kinda cookies for dunking if you’re into that. If you’re feeling extra basic, you can dunk them in your PSL 😉

Here are the 7 ingredients you’ll need to make this recipe

almond flour

almond butter or other nut butter of choice

canned pumpkin puree

an egg (or flax egg)

pure maple syrup or another liquid sweetener of choice

baking soda

mini dark chocolate chips or regular-sized chocolate chips

The BEST Soft Baked Pumpkin Chocolate Chip Cookies

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 12 cookies

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup smooth almond butter
1/2 cup pumpkin canned
1 egg beaten (sub flax egg for vegan option)
1/4 cup pure maple syrup
1/2 cup mini dark chocolate chips or more

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well. Add in chocolate chips.
Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Enjoy!

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Paleo Blueberry Banana Bread Bake { Vegan-friendly}

August 19, 2018 by Bethany 19 Comments

Looking for a healthy make-ahead breakfast? Try this Paleo Blueberry Banana Bread N’Oatmeal Bake! It’s grain-free, gluten-free and vegan-friendly!

I just realized that we have a ton of recipes that including blueberries! Not that I’m mad about it though….. just an observation lol.

Judging from the title of this recipe, you’re probably wondering what the heck n’oatmeal is (unless you’ve seen our other two n’oatmeal recipes). No, Rachel and I aren’t oatmeal haters, in fact we both eat it on the regular.

N’oatmeal is simple using coconut flour in place of oatmeal. It tastes similar to oatmeal, but obviously not exactly. It’s a great alternative to oatmeal if you aren’t able to consume them, or even if you just want to change it up.

This N’Oatmeal bake tastes like a cross between a soft banana bread and baked oatmeal, which is a pretty great tasting hybrid in my opinion. This is honestly the exact same recipe as this chocolate chip banana bread n’oatmeal bake, but I used blueberries here instead. And these pictures look way prettier anyways haha.

Paleo Blueberry Banana Bread Bake Ingredients:

coconut flour

ripe bananas

blueberries

pecans

baking soda + powder

non-dairy milk

egg (or flax egg for vegan)

vanilla

cinnamon

Substitutions for This Paleo Breakfast Bake:

Blueberries: simply sub in another type of berry for blueberries such as strawberries, blackberries, raspberries, etc.

Non-dairy milk: you can sub in any type of milk that you have on hand.

Other Healthy Recipes That You Will Love!

Zucchini Bread N’Oatmeal Bake

Chocolate Chip Banana N’Oatmeal Bake

Banana Blueberry Muffin Tops

Flourless Sweet Potato Blueberry Muffins

Flourless Avocado Brownies

Paleo Blueberry Banana Bread N'Oatmeal Bake

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 8

Ingredients

4 over-ripe bananas
1 cup non-dairy milk
1 egg sub flax egg for vegan option
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 cups fresh blueberries
1/2 cup chopped pecans or nuts of choice

Instructions

Preheat oven to 350 degrees.
In a large bowl, mash together bananas and egg with a fork. Mix in milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in blueberries and pecans.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 35-40 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!
Adapted from the PRIME pursuit

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1 Timothy 1:15: The saying is trustworthy and deserving of full acceptance, that Christ Jesus came into the world to save sinners, of whom I am the foremost.

The BEST Flourless Chocolate Chip Zucchini Cake {Paleo + Vegan option}

August 6, 2018 by Bethany 4 Comments

Satisfy your dessert cravings with this Paleo Flourless Chocolate Chip Zucchini Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!

I don’t think Rachel and I will ever get out of this flourless baking phase haha. We can’t stop (and won’t stop) creating recipes like this because they are just so dang good!

I honestly think we have more flourless recipes than flour-full.

Just when you thought we ran out of recipes ideas for a flourless cake, we proved you wrong. We have never created a zucchini cake, only zucchini fudge brownies (which are bomb, by the way). This cake is essentially the exact same recipes as the brownies, sans the dark cocoa powder and fudge glaze!

If you love chocolate chip zucchini bread, I am almost certain that you will love this cake recipe! Plus, I added a layer of this incredible fudge frosting, curtesy of the Texanerin!

It’s so incredibly easy to make too! Only 7 ingredients (or 8 if you count the frosting) stand between you and this cake! Here is what you need:

almond/cashew butter

zucchini

maple syrup

egg or flax egg

vanilla

baking soda

mini dark chocolate chips

dark chocolate fudge frosting

Flourless Chocolate Chip Zucchini Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1 cup almond butter or cashew butter
1 1/2 cups grated zucchini about 1 large or 2 small
1/3 cup maple syrup
1 egg or flax egg
1/4 tsp. vanilla extract
1 tsp baking soda
1 cup mini dark chocolate chips
1 batch Paleo Fudge Frosting

Instructions

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
Combine all ingredients (excluding chocolate chips) in a bowl until mixture is smooth. Add in chocolate chips.
Spread batter evenly into pan.
Bake for 30 minutes, or until done. Let cool and spread frosting on top.
Slice into 9-12 pieces.
Enjoy!

Paleo Recipes

Soft-Baked Dark Cherry Chocolate Chip Cookies Recipe

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Pineapple Teriyaki Biltong Roasted Brussels Sprouts Recipe

Ingredients

Instructions:

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Carrot Cake Muffin Top Ingredients:

Substitutions for Muffin Tops:

Storing Carrot Cake Muffin Tops:

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Carrot Cake Muffin Tops

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Triple Chocolate Flourless Banana muffins are a healthy and delicious breakfast or snack made with 6 ingredients! Paleo, vegan and gluten-free!

Flourless Triple Chocolate Banana Muffins

Ingredients

Instructions

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These Healthy Flourless Peppermint Brownies will be your next go-to holiday brownie recipe! Super simple to make plus gluten-free, grain-free, dairy-free, paleo with a vegan option!

Flourless Peppermint Brownies {Paleo, Vegan-option, Gluten-free, Grain-free, Dairy-free}

Ingredients

Instructions

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Flourless Caramel Apple Blondies {Vegan + Paleo options}

Ingredients

Instructions

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Paleo Pumpkin Cinnamon German Apple Pancake

Ingredients

Instructions

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Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!

The BEST Soft Baked Pumpkin Chocolate Chip Cookies

Ingredients

Instructions

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Paleo Blueberry Banana Bread Bake Ingredients:

Substitutions for This Paleo Breakfast Bake:

Other Healthy Recipes That You Will Love!

Paleo Blueberry Banana Bread N'Oatmeal Bake

Ingredients

Instructions

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1 Timothy 1:15: The saying is trustworthy and deserving of full acceptance, that Christ Jesus came into the world to save sinners, of whom I am the foremost.

Flourless Chocolate Chip Zucchini Cake

Ingredients

Instructions

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