gluten free

45 Easy Healthy Oatmeal Recipes That Are Anything But Boring!!!

January 3, 2016 by Bethany And Rachel 42 Comments

One of the best way’s to start your day is by eating a healthy breakfast. Eating a healthy breakfast will help you with eating wholesomely the rest of the day with the proper nutrients. Oatmeal is such an awesome power food filled with great macronutrients to keep you full until lunch. In celebration of the new year, we have compiled a list of 45 Healthy Oatmeal Recipes that are anything but boring to get 2016 off to the right start from many great bloggers!

1. German Chocolate Cake Oatmeal from Athletic Avocado

2. Banana Nutella Overnight Oatmeal from Fooduzzi

3. Cinnamon Roll Protein Oatmeal from Food Faith and Fitness

4. Overnight Steel Cut Oats with Pears, Walnuts and Pomegranate Molasses from Food, Pleasure and Health

5. Cinnamon Pumpkin Oatmeal Brûlée from Athletic Avocado

6. Moose Tracks Overnight Oats from Fit Foodie Finds

7. Fruit on the Bottom Baked Oatmeal from Feasting on Fruit

8. Carrot Cake Oatmeal from Kitchen of Danielle

9. Slow Cooker Peaches and Cream Oatmeal from The Healthy Maven

10. Banana Latte Baked Oatmeal from Athletic Avocado

11. Brownie Batter Overnight Oats from Balance with B

12. Cinnamon Raisin Overnight Oats from Pancake Warriors

13. Strawberry Lemon Breakfast Pizza from Athletic Avocado

14. Very Berry Apple Baked Oatmeal from Skinny Fitalicious

15. Toasted Coconut Almond Chocolate Baked Oatmeal from Balance with B

16. Gluten-Free Boston Cream Pie Oatmeal from Cotter Crunch

17. Chocolate Peanut Butter Oatmeal Brûlée from Athletic Avocado

18. Savory Oatmeal from A Cup of Kellan

19. Vanilla Chai Breakfast Bake from Running with Spoons

20. Blueberry Banana Baked Oatmeal Cups from Diary of an Ex-Sloth

21. Lemon Strawberry Cheesecake Oatmeal from Athletic Avocado

22. Blueberry Oatmeal Breakfast Bake from Fit Foodie Mama

23. Peanut Butter and Jelly Baked Oatmeal from The Roasted Root

24. Apple Pie Breakfast Pizza from Athletic Avocado

25. Roasted Blood Orange Oatmeal from Kara Lydon

26. Savory Oatmeal with Garlicky Greens and Bacon from Heart Beet Kitchen

27. Sticky Salted Caramel Oatmeal from Athletic Avocado

28. Cinnamon Cookie Oat Bake from Strength and Sunshine

29. Coconut and Berries Oatmeal from Radiant Rachels

30. Peppermint Patty Oatmeal from Athletic Avocado

31. Birthday Cake Baked Oatmeal from Lean Clean and Brie

32. Latte Crisp Oatmeal from Imma Eat That

33. Sweet Potato Spice Oatmeal from Athletic Avocado

34. Chocolate Chip Cookie Dough Overnight Oats from Fresh Fit N’ Healthy

35. Banana Peanut Butter Oatmeal Cups from Athletic Avocado

36. Cinnamon Spice and Pomegranate Oatmeal from The Almond Eater

37. Oatmeal French Toast Bake from Rachl Mansfield

38. Gingerbread Oatmeal Brûlée from Athletic Avocado

39. White Chocolate Macadamia Nut Oatmeal Pudding from The Big Man’s World

40. Chocolate Peanut Butter Banana Oatmeal from The Lemon Bowl

41. Apricot Baklava Oatmeal from Athletic Avocado

42. Roasted Strawberry and Pistachio Oatmeal from Beard and Bonnet

43. Pumpkin Chai Oatmeal with Caramelized Banana from Love Me Feed Me

44. Almond Joy Overnight Oats from Rachl Mansfield

45. Creme Brûlée Baked Oatmeal from With Salt and Wit

Pin for Later!!!

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

December 21, 2015 by Bethany And Rachel 19 Comments

This Healthy Carrot Cake Spread is the perfect spread on pancakes, waffles, toast, yogurt, ice cream or whatever your heart desires!

I was super happy and excited about the Recipe Redux theme this year:

“It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.” We can’t wait to see the books you’re cooking from these days.”

Not only did I turn to a great recipe on pg. 54 of one of my mom’s old cookbooks, but I decided to improvise and make carrot cake i a different delicious form!

Have you ever just been obsessed with a cake flavor that you wanted to make everything you eat that flavor? Well if you have, you can understand about my love for carrot cake.

Insert this carrot cake spread. YES spread. Now you can slather your carrot cake on toast, biscuits, ice cream, waffles, you name it, it will taste like carrot cake in a spreadable form!

If you need another reason to make this carrot cake butter, besides being easy to make and extremely tasty, it is paleo, gluten-free, vegan and refined sugar free.

Now you can have your cake and eat it too.

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

3/4 cup finely chopped carrots I chopped them in the food processor
2 pears cored and sliced
1/2 cup Finley chopped pineapple
1 tbsp maple syrup
1/2 tsp cinnamon
dash of ground cloves
dash of nutmeg
dash of pure vanilla extract

Instructions

1. Place all ingredients in a small saucepan and place on medium-low heat for about 15-20 minutes, or until fruit is soft
2. Let butter cool and puree in a food processor/blender
3. Serve on waffles, toast, pancakes, in yogurt, ice cream or whatever your heart desires!

Adapted from HERE

Want More Healthy Fruit Butters?

Sugar-Free Pumpkin Apple Butter

Pumpkin Cranberry Butter

Pin for Later!

Sticky Bun French Toast Rollups

December 17, 2015 by Bethany And Rachel 35 Comments

These Sticky Bun French Toast Rollups will soon become your family new favorite and special way to eat breakfast!

I vividly remember a Mother’s day a few years ago when I forgot to my Mom a gift the night before so I thought it was a great idea to make her sticky buns for the next morning at 11:30 pm. It was all going pretty well until I put them in the oven and fell asleep somehow, needless to say I woke up two hours later after I smelled something burning.

My mom woke up and asked me what that smell was, at least she appreciated the effort! It took me about an hour to clean up and on Mother’s Day morning I went to the local supermarket and bought sticky buns. It’s clear that making sticky buns is not my happy memory for me, until now. Yes friends, the French Toast Rollups are back in action, and these are the best yet!

Sticky Bun French Toast Rollups are my favorite kind of French Toast Rollup, sticky bun filling rolled up in bread and then dipped in egg wash and pan-fried in a skillet, then topped with honey or rolled in cinnamon-sugar.

Now if you think that sounds and looks amazing, wait until you try it! After one bite, you’ll never want regular french toast again. You can thank me later!

EASY Sticky Bun French Toast Rollups

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 6 roll ups

Ingredients

6 slices of sturdy whole grain or GF bread crusts cut off
Spread
1/4 cup of your favorite nut butter
Filling
1/4 cup raisins
1/4 cup crushed nuts of choice i used mixed nuts but pecans or walnuts would be great
1 tbsp coconut sugar
1 tbsp coconut oil melted
1/2 tsp cinnamon
1/4 tsp vanilla extract
Egg Wash
1 egg
1/2 cup almond milk
1/2 tsp cinnamon
1/4 tsp vanilla

Instructions

Flatten crustless bread with a roller
Spread nut butter on flattened slices
Combine all ingredients for filling and mix well
Combine ingredients for egg wash in a separate bowl
Spray a skillet with oil and place over medium heat
Place a small spoonful of filling (DO NOT OVERSTUFF!!!) on each bread slice and roll up, dip in egg wash a cook in skillet, flipping to each side until golden
Repeat for each rollup
Let cool and roll in cinnamon sugar or top with honey, if desired

This recipe can be gluten-free and dairy-free

Pin for later!!!!

More French Toast Rollups!

Pumpkin-Cranberry French Toast Rollups

Pumpkin-Ricotta French Toast Rollups

Peanut Butter Banana French Toast Rollups

Have you ever had french toast rollups? If not, why not!?

linking up with Laura for Strange but Good!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

December 8, 2015 by Bethany And Rachel 28 Comments

A moist Paleo Gingerbread Mug Cake studded with white chocolate chips and dried cranberries and topped off with a tangy lemon glaze all made in a matter of minutes!

People always ask us how we write the posts:

Do you take turns writing recipes?

Do you work on recipes together?

Does one write the posts and the other makes the recipes?

Well, I’m answering these questions because we never actually addressed them! We mostly take turns writing recipes, Bethany will make a recipe and I will do the same, so each recipe is mostly made by one of us.

We are a team and try to divide the duties of the blog evenly and take on different roles to keep it up and running. You may notice different styles of writing (and thats why!).

We love working together and are always helping each other come up with new ideas. Bethany is famous for making the breakfast pizzas while I specialize in mug cakes galore.

I can’t even begin to express my love for gingerbread, or mug cakes. I love both of them dearly. This mug cake is my first attempt at using cassava flour, which is now one of my favorite flours. It looks exactly like regular flour and can be subbed 1:1 in most recipes, plus it’s paleo.

This Gingerbread Mug cake is filled with so much goodness, you would never know that it’s actually good for you! It is studded with dried cranberries, white chocolate chips and topped with a tangy lemon glaze. And the best part is, it’s single serving and made in less than 2 minutes!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
3 tbsp cassava flour
1/2 tsp baking soda
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1 tbsp molasses
1 egg or flax egg beaten
1 tbsp unsweetened almond milk
1 tbsp dried cranberries
1 tbsp white chocolate chips
Glaze
1 tsp coconut oil melted
1/2 tbsp honey/maple syrup
1/2 tbsp unsweetened almond milk
1/2 tsp lemon juice
lemon zest

Instructions

Grease a ramekin/mug with cooking spray
Combine together flour and spices in a small bowl
Combine molasses, egg, and milk in another small bowl, add to dry ingredients and combine well
Add in cranberries and chips to batter and place batter in mug
Microwave for 1-2 minutes
Mix glaze ingredients together and pour over cake

[Tweet “#healthy White Chocolate Gingerbread Mug Cake will make your life complete!”]

Want More Gingerbread Recipes???

Gingerbread Oatmeal Brûlée

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

Pin For Later!

Adapted from This Recipe.

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

December 4, 2015 by Bethany And Rachel 32 Comments

This Paleo Gingerbread Coffee Cake is studded with dark chocolate chips and tart dried cranberries to make the best healthy holiday breakfast!

I just realized that the amount of sweet recipes we post on Athletic Avocado outnumber the savory ones like 10 to 1. And I also realized how much of a sweet-tooth we both really are…. #sorrybutactuallynotsorry.

I do eat savory meals for dinner and mostly lunch, but I can’t help myself with coming up for sweet recipes, that’s just where my creativity blossoms. Hence this Dark Chocolate Cranberry Paleo Gingerbread Coffee Cake.

I’m telling you guys, this is one of my proudest moments yet, I don’t wanna toot my own horn, but this is literally perfection. I mean, can you go wrong with a moist gingerbread cake studded with dark chocolate chunks, tart cranberries and topped with a almond-molasses streusel!

If you like gingerbread, you will fall in love with this coffee cake, so much so that your gonna wanna marry it (is that even legal? #whocares ).

This is the perfect holiday treat, and no, I’m not gonna specify if this is a dessert, breakfast or snack, that’s up to you to decide. A big piece of this along with a hot beverage of choice (COFFEE!) is where it’s at.

It also doesn’t hurt that these are completely healthy, paleo, gluten-free, dairy-free and can also be vegan!

Paleo Gingerbread Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 servings

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
3 eggs beaten (can sub in 3 flax/chia eggs)
3 tbsp molasses
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 cup dried cranberries
1/4 cup dark chocolate chunks/chips
Topping
1/2 cup sliced almonds
2 tbsp molasses
2 tbsp dark chocolate chunks/chips

Instructions

Preheat oven to 350 and grease a square cake pan with oil/butter
Combine flour and spices in a large bowl
Combine eggs, molasses, milk and vanilla in a small bowl and add to dry ingredients, mix well
Add in cranberries and chips, mix well
Spread cake batter in pan and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

[Tweet “You need this #healthy Cranberry Dark Chocolate Gingerbread Coffee Cake in your life!”]

Pin for Later!

Are you a fan of gingerbread?
Do you like making sweet or savory recipes better?

Linking up with Laura for Strange but Good!

Healthy Gingerbread Oatmeal Brûlée

November 29, 2015 by Bethany And Rachel 55 Comments

This Gingerbread Oatmeal Brûlée is a healthy and delicious breakfast that is perfect for the upcoming holidays!!

This recipe has been in my mind for a lonnnggg time now. If you’ve been following this blog for a while now, you know that dessert-like breakfast recipes are ma thang. Its my style, my swag, its how I roll.

Now that Christmas is close by, gingerbread is acceptable everywhere. Yes, gingerbread cookies are good, but its not socially acceptable to eat them for breakfast. Im mean, I wouldn’t judge ya if you did, but I would warn you that there are haters out there.

But oatmeal is socially acceptable for breakfast, so gingerbread cookie flavoring in oatmeal is socially acceptable for breakfast. Catch my drift? Even if you’re not on the same page a I am, at least you know that this breakfast recipe is gonna taste great.

And by looking at the pics you wouldn’t be able to tell its actually healthy, but I promise it is. No lying involved in this post. Your gonna love this Gingerbread Oatmeal Brûlée, I pinky-swear.

Healthy Gingerbread Oatmeal Brûlée

Print Recipe

Prep Time 2

Cook Time 3

Total Time 5

Servings 1 serving

Ingredients

1/2 cup Gluten-free oats
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp.nutmeg
1/2 cup almond milk
1/2 Tbsp. molasses
1/8 tsp. vanilla extract
2 tsp. coconut sugar I used this brand

Instructions

Combine first 4 ingredients in a bowl. Mix in remaining ingredients and stir well to combine.
Place oatmeal in microwave for 2 minutes, or until done.
Preheat oven to broil (550 degrees).
Sprinkle coconut sugar on top of oatmeal.
Place oatmeal in oven for about 1 minute, or until sugar is caramelized (watch closely).
Enjoy!

Looking for more dessert-like breakfast recipes?

Cinnamon Pumpkin Oatmeal Brûlée

Chocolate Peanut Butter Oatmeal Brûlée

Dark Chocolate Orange Oatmeal Brûlée

Make sure you pin for later!

linking up with tina muir and confessions of a mother runner for meatless monday!

Linking up with Laura for strange but good!

Pumpkin S’mores Cookies {Gluten-Free + Vegan!}

November 22, 2015 by Bethany And Rachel 31 Comments

These gluten-free and vegan Pumpkin S’mores Cookies make the perfect addition to your holiday cookie tray and will instantly become your family’s favorite!

As much I love fall, I still miss a bunch of things about summer.

These things include:

The beach

Outdoor BBQ

Long bike rides along the bay

Late Night Campfires

Making S’mores

I mean I can still do these things but I’d be freezing my bum off, and freezing is a no-go for me.

Fall and summer are my two favorite seasons and my two favorite summer dessert is s’mores and my favorite fall sweet is anything containing pumpkin. So because i love those two desserts so much, i had to combine them into a delicious gluten-free and vegan cookie to satisfy my needs.

But seriously who wouldn’t want healthy pumpkin s’mores cookies with crushed graham cracker crumbs, toasty mini marshmallows and two kinds of chocolate chips? No arguments here!

Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 12 cookies

Ingredients

1.5 cups gluten-free flour
1/2 cup gluten-free graham cracker crumbs
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup maple syrup
1/3 cup pumpkin puree
2 tbsp coconut oil melted
1/2 tsp vanilla extract
1/2 cup chocolate chips i used a mix of dark and semi-sweet
1/2 cup mini marshmallows

Instructions

Preheat oven to 350 and cover a baking sheet with wax paper
Mix together flour, crumbs, baking soda, and spice in a large bowl
In a small bowl, combine maple syrup, pumpkin, coconut oil and vanilla
Add wet ingredients to dry and combine well, add in chocolate chips and marshmallows
Drop cookies on baking sheet and bake for about 10-12 minutes, or until done

adapted from This Recipe by Keepin’ It Kind

[Tweet “#glutenfree #vegan Pumpkin Spice S’mores Cookies! Your two fave things combined in a magical dessert!”]

Want more Healthy Holiday Cookies???

Grain-Free Pomegranate Dark Chocolate Biscotti

Paleo Dark Chocolate Orange Cookies

Make Sure You Pin for Later!!!

What’s one thing you miss about summer?
What’s your favorite type of cookie?

linking up with Tina Muir and Confessions of a Mother Runner for meatless monday!

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

Like This Recipe? Pin For Later!

Post and Pictures updated 8/22/18*

4 Ingredient EASY Cranberry Sweet Potato Salad {Paleo & Vegan option!}

November 16, 2015 by Bethany And Rachel 38 Comments

4 Ingredient EASY Healthy Cranberry Sweet Potato Salad is made with a yogurt dressing and studded with cranberries and pecans for a thanksgiving take on potato salad!

My Mom gets so mad every time Bethany and I make a recipe….

and actually, I don’t blame her. She loves the end result but the process of making the recipe is what gets her angry and we are both 100% to blame because it looks like a tornado has gone through the kitchen.

I don’t ask her to clean up either but she can’t stand seeing messes so she does anyone, so shout out to Mom for being the real MVP! She forgives us overtime she tastes one of the recipes though 🙂

This is actually one of the rare times I did not make my Mom angry because I actually left no mess! This Cranberry Sweet Potato Salad is like a thanksgiving version of potato salad and only contains 4 ingredients, yes only 4!

It couldn’t be more easy, simple, tasty and healthy, especially since it’s made with Stonyfield plain whole milk yogurt instead of mayo!

It’s also customizable to your diet too, so if you are dairy-free, you can just sub in any dairy-free yogurt of your choice! Everyone will love this super-duper easy and amazing recipe, especially your Mom!

EASY 4 Ingredient Sweet Potato Salad

Print Recipe

Prep Time 1 15

Cook Time 40

Total Time 1 55

Servings 4 servings

Ingredients

2 large or 4 medium sweet potatoes cubed
1 tbsp olive oil
1.5 cup frozen cranberries
1/2 cup plain whole milk yogurt or dairy-free/coconut cream for paleo, vegan and whole 30
1/4 cup crushed pecans

Instructions

Preheat oven to 350 degrees
Place cubed sweet potatoes on a baking sheet and drizzle with olive oil, bake for 30-40 minutes or until done and put in a large bowl
Place cranberries in a small saucepan over medium heat until cranberries "pop" and create a sauce
Mix together cranberries, yogurt and pecans in a small bowl and add to sweet potatoes, mix well
Serve hot or cold

Make sure you Pin for Later!

Also, don’t forget to use Yum button to save recipes to your personal inbox for yummly!

Do you make a mess in the kitchen?
If so, who cleans up the mess?

This post is sponsored by Stonyfield and all of my opinions are my own.

Pomegranate Dark Chocolate Grain-free Biscotti {Paleo & Vegan option}

November 9, 2015 by Bethany And Rachel 44 Comments

I don’t know about you all, but holidays mean family time. I love gatherings with my big, beautiful italian family and creating amazing memories for a lifetime! Desserts in particular are always the center of our family functions (because we are italians and italians love to eat!). The most popular dessert is ALWAYS Grandmom’s biscotti ( not grain-free biscotti ) because grandmom is a specialty cookie artist.

NOTHING beats Grandmom’s cookies, I repeat nothing! She’s got 85 years of biscotti making under her belt and she’s still going strong at 90! Even if I follow her exact recipe, they still don’t turn out as good as hers does (she’s got the magic touch!).

Now I know I’ll never ever be able to compete with Grandmom’s biscotti, but I wanted to make my own healthy version. When I saw the Recipe Redux contest with siggi’s yogurt, I knew this was my calling to make the popular italian holiday cookie (yes with yogurt!).

Siggi’s Yogurt is an icelandic style yogurt that includes simple + delicious ingredients with minimal sugar. Another awesome aspect of siggi’s is that each flavor contains more protein than grams of sugar! Not all of national yogurt brands can say that!

I combined siggi’s amazing quality coconut 2% yogurt with other ingredients to create these healthy + decadent pomegranate dark chocolate Grain-free Biscotti! Seriously, these italian holiday cookies are bursting with flavor and will be perfect on your holiday table!

Pomegranate and Dark Chocolate Grain-free Biscotti

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 16 biscotti

Ingredients

2 cups Ottos Cassava Flour
1/2 tsp/ baking soda
1/2 tsp. cinnamon
2 eggs beaten (use 2 flax eggs for a vegan option)
1/4 cup coconut oil melted
1/4 cup pure maple syrup
1 5.3 container Siggi's 2% coconut yogurt*
1/2 cup coconut milk
seed from one pomegranate
1/2 cup dark chocolate chunks
CHOCOLATE COATING:
3 Tbsp. coconut oil melted
3 Tbsp. cocoa powder
1 Tbsp. maple syrup
2 Tbsp. shredded coconut

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine flour, baking soda and cinnamon.
Add in remaining ingredients excluding pomegranates and chocolate and mix to a well-formed dough.
Carefully fold in pomegranate and chocolate chunks using your hands.
Place parchment paper on a cooking sheet and add on dough.
Shape dough into a flat log and bake for 20 minutes.
Take out of oven and slice diagonally in 1 inch thick strips. Bake for 15 more minutes.
Combine ingredients for chocolate coating and dip ends of biscotti in. Sprinkle coconut on top.
Enjoy!
*for strictly paleo or vegan, sub coconut yogurt or 1/2 cup coconut cream for siggis dairy yogurt
Adapted from Every Last Bite

[Tweet “An italian holiday is never complete without Biscotti! Try these #grainfree Pomegranate and Dark Chocolate Chunk Biscotti made with @siggisdairy !”]

gluten free

Pin for Later!!!

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Ingredients

Instructions

Want More Healthy Fruit Butters?

Pin for Later!

EASY Sticky Bun French Toast Rollups

Ingredients

Instructions

Pin for later!!!!

More French Toast Rollups!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Ingredients

Instructions

Want More Gingerbread Recipes???

Pin For Later!

Paleo Gingerbread Coffee Cake

Ingredients

Instructions

Pin for Later!

Healthy Gingerbread Oatmeal Brûlée

Ingredients

Instructions

Looking for more dessert-like breakfast recipes?

Make sure you pin for later!

Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

Ingredients

Instructions

Want more Healthy Holiday Cookies???

Make Sure You Pin for Later!!!

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Ingredients

Instructions

Like This Recipe? Pin For Later!

You May Also Like:

Post and Pictures updated 8/22/18*

EASY 4 Ingredient Sweet Potato Salad

Ingredients

Instructions

Make sure you Pin for Later!

Also, don’t forget to use Yum button to save recipes to your personal inbox for yummly!

Pomegranate and Dark Chocolate Grain-free Biscotti

Ingredients

Instructions

Footer