gluten free

Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}

July 28, 2017 by Bethany 27 Comments

Glazed Strawberry Rhubarb Oatmeal Scones are a filling and tasty breakfast option that goes well with your morning coffee! They taste like summer, all while being vegan and gluten-free!

Yay for (another) scones recipe! I seem to make one for every time of the year, and these are no different. Strawberries and rhubarb are one of those flavors that you can only really find in the summer time. Because of the limited time, it gives me all the excuses in the world to make tons of recipes featuring the classic combo.

I made the Pumpkin Chai version in the fall, the PB Banana for the winter (but it basically can be all year-round) and now Strawberry-Rhubarb for my favorite season.

Just like the other two versions, these scones are super simple to make. They’re dense, hearty and flavorful, aka perfect for breakfast with a cup of ( iced) coffee.

Here’s what ya need:

strawberries

fresh rhubarb

strawberries

rhubarb

old fashioned oats

GF oat flour

baking soda

almond milk

coconut oil

maple syrup

vanilla

coconut cream

Glazed Strawberry Rhubarb Oatmeal Scones

These dense, moist and flavorful scones are drizzled with a creamy strawberry glaze for a drool-worthy breakfast pastry! Vegan , gluten-free and refined sugar-free!

Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 8 scones

Ingredients

15 large strawberries with tops cut off save 3 for glaze
1/2 cup fresh rhubarb thinly sliced
1 1/2 cup GF old fashioned oats
1 cup GF oat flour
1 tsp. baking soda
1/4 cup almond milk
2 Tbsp. coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Glaze:
Remaining 3 roasted strawberries
1/4 cup coconut cream
1 Tbsp. pure maple syrup
1/8 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Place strawberries and sliced rhubarb on a cooking sheet lined with parchment paper. Bake for 15 minutes, or until juice is oozing out of strawberries and rhubarb is soft.
In a large bowl, mix together oats, oat flour and baking soda.
In a separate bowl, mash 12 of the roasted strawberries with a fork and mix with almond milk, coconut oil, maple syrup and vanilla. Add to dry ingredients, fold in rhubarb, and mix to form a dough.
Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
To make glaze, combine all ingredients in a sauce pan over medium-low heat. Once it starts to simmer, let cool completely before spooning on top of scones.
Enjoy!

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Frozen Banana Cream Pie Bars {Allergy-free & Vegan option}

July 22, 2017 by Bethany 16 Comments

Cool off your tastebuds with these Frozen Banana Cream Pie Bars! An easy to make, no-bake treat that’s made with wholesome allergy-free ingredients! Also gluten-free, dairy-free and vegan-friendly!

Coming in hot with another cold recipe for the summer heat! The heat can be too much sometimes but at least we can cool off with delicious frozen treats, right?

This Post is sponsored by Enjoy Life Foods. As always, all opinions are my own.

Before I get talking about these bars, let’s talk about food freedom real quick. While I am blessed to not have any food allergies, I know that a lot of you guys do. Whether it be to gluten, dairy, tree nuts, peanuts, eggs, soy, etc., it can be a pain to find recipes that you can enjoy.

We’ve partnered with the trusted brand, Enjoy Life Foods to shed light at the end of the tunnel for those of you with food allergies. Not only are their products allergy-free, but they are made with real ingredients and free of artificial preservatives so you can feel good about eating them. Their vanilla honey graham crunchy cookies were used in this recipe to help make it allergy-free friendly!

Ok, now onto the recipe starting from the bottom up. The crust is made by blending up Enjoy Life’s vanilla honey graham crunchy cookies and mixing it with a little bit of coconut oil.

Next up, the middle layer. Who likes banana ice cream? Isn’t it the easiest, most amazing allergy-free alternative to ice cream that you could ever dream of? That’s all this layer is comprised of.

Last but not least, the cream layer. Whipped coconut cream (or any allergy-free whipped topping) is mixed with vanilla extract, a little maple syrup and topped with banana slices and more crunchy cookies. Yassssss. So simple, so few ingredients, they make you want to scream for ice cream (bars).

Enjoy Life Vanilla Honey Graham Crunchy Cookies

bananas

coconut cream

coconut oil

maple syrup

vanilla

Frozen Banana Cream Pie Bars

An allergy-free, no-bake dessert that everyone will love! Banana ice cream is layered onto a vanilla cookie crust and topped with a coconut whipped cream for a tasty and refreshing treat! Gluten-free, dairy-free with a vegan option!

Frozen Banana Cream Pie Bars {Allergy-free!}

Print Recipe

Prep Time 1

Total Time 1

Servings 9 bars

Ingredients

-Crust:
1 6.3 oz Package of Enjoy Life Vanilla Honey Graham Crunchy Cookies or Crunchy Sugar Cookies for vegan option
4 Tbsp. melted coconut oil
4 frozen sliced bananas
*1 cup of canned coconut cream
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Sliced bananas
crushed cookies

Instructions

1. Line an 8x8 pan with parchment paper.
2. Break cookies into smaller pieces and add to a food processor. Blend until cookies are fine crumbs, then add melted coconut oil and blend until smooth. Spread crust in an even layer on the bottom of the pan. Freeze for 30 minutes, or until firm.
3. Place frozen banana slices in food processor. Blend until creamy. Spread on top of crust.
4. Add coconut cream, maple syrup and vanilla to a bowl. Using a hand-held mixer, beat mixture until whipped. Spread whipped coconut cream on top of banana layer. Top with banana slices and crushed cookies. Place in freezer for another 3-4 hours (or overnight) or until hardened.
5. To cut, lift bars out of pan and slice into about 9 bars with a sharp knife. Enjoy!
6. Store in an air-tight container in the freezer.
*Feel free to skip the coconut cream step and add any allergy-free whipped topping

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EASY Cherry Garcia Gluten-Free Cookie Bars

July 8, 2017 by Rachel 8 Comments

Cherry Garcia Gluten-Free Cookie Bars are a combine two delicious desserts into one decadent yet healthier treat!

Confession: The best day of my life is when I tried a cookie bar.

Gluten-Free Cherry Garcia Cookie Bars are a combine two delicious desserts into one decadent yet healthier treat!

This post is kindly sponsored by Silver Ferns. As always, all opinions are my own.

Okay, maybe it wasn’t the best day of my life, but it was a darn good day because cookies in bar form = MAGICAL. Well actually, anything in bar form in amazing, If you look at many of our recipes you can guess that we’re pretty obsessed. This is the first time that we made cookie bars and they turned out pretty awesome if we do say so ourselves 🙂

Cookies in bar form are so much doughier and gooey-er than traditional cookies too! They are slightly unbaked in the center, making for that irresistible gooey texture. Another great thing about these Cherry Garcia Cookie Bars is that they are made with a boxed cookie mix, making them super easy! Not any boxed mix though, Silver Fern Brand Chocolate Chip Cookie Mix that is gluten-free and made with high-quality ingredients like teff flour, flaxseed meal and coconut oil.

Cookies + Cherry and chocolate are a match made in heaven, which is why we added a chocolate frosting topped with cherries and Silver Fern Brand No Sugar Chocolate Flats! Talk about a perfect addition to a gooey cookie bar.

These ingredients for these cookie bars include:

Silver Fern Brand Chocolate Chip Cookie Mix

Coconut oil

Applesauce

Egg/flax egg

Coconut cream

Cocoa Powder

Maple syrup

Silver Fern Brand Chocolate Flats

Cherries

You and your family will go crazy over this decadent yet healthier dessert!

EASY Cherry Garcia Gluten-free Cookie Bars

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 bars

Ingredients

Cookie Base
1 box Silver Fern Chocolate Chip Cookie Mix
1/4 cup coconut oil melted
1/4 cup applesauce
2 eggs/flax eggs beaten
Frosting
Cream from 1 can full-fat coconut milk chilled for at least 2 hours or 1 cup greek yogurt
1-2 tbsp cocoa powder
2 tbsp maple syrup
Other
2-3 Silver Fern Brand Chocolate Flats
chopped
1 cup cherries pitted and chopped

Instructions

Preheat oven to 350 and line an 8x8 or a 9x9 pan with parchment paper.
Add all cookie ingredients together and combine well, add to pan.
Bake for 15-20 mins, or until done and let cool.
Combine all frosting ingredients in a large bowl with a hand mixer until blended, spread on bars.
Add on cherries and chocolate and slice into 9 bars, enjoy!

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Questions of the day!

Do you prefer bars or cookies?

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Blueberry Strawberry Rhubarb Skillet Cake {Paleo w/ a Vegan option}

June 12, 2017 by Bethany And Rachel 16 Comments

Blueberry Strawberry Rhubarb Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!

Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.

Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).

Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.

Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Baking soda

Egg or flax egg

Berries and rhubarb

Substitutions for This Skillet Cake:

Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.

Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.

Maple syrup: You may sub in liquid sweetener such as honey or agave.

Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.

Storing Blueberry Strawberry Rhubarb Skillet Cake:

Store this cake in the fridge for up to 2 weeks!

You Will Also Love These Recipes!

Strawberry Rhubarb Oatmeal Scones

Strawberry Rhubarb Chia Seed Jam

Strawberry Rhubarb Baked Oatmeal

Banana Blueberry N’Oatmeal Bake

Strawberry Shortcake Almond Butter Bark

This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup applesauce
1 cup blueberries
1 cup sliced strawberries
1/2 cup diced fresh rhubarb

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and applesauce in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

What’s yours favorite way to use up summer berries?

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Strawberry Shortcake Almond Butter Bark {Paleo & Vegan}

June 4, 2017 by Bethany 15 Comments

Be prepared to fall in love with this Strawberry Shortcake Almond Butter Bark! It tastes like the classic ice cream bar, but made with healthy ingredients! Paleo & Vegan friendly!

Guys, can you believe that it’s been 3 years here at Athletic Avocado!? Time has flown by so fast and we are incredibly grateful for every one of you, without you, Athletic Avocado would be nothing. We are so humbled at what God has done through our blog and couldn’t be more thrilled, all glory to Him. This is our favorite hobby and we can’t imagine our lives without it now. Its amazing to be able to do what you love every single day, such a blessing. Also bigggggg shoutout to our Brother-in-law, Nathaniel, who has helped us to set up this blog, taught us food photography and spent countless hours doing all the “techy things” for us! Now on to this awesome-sauce recipe!

It’s ice cream truck season y’all. Does it come by your neighborhood and daunt you with the repetitive jingle? Dang, that tune gets stuck in my head for hours on end. It’s the worst when your at the beach laying down trying to relax, am I right? Nonetheless, the ice cream truck can easily bring joy to one’s hear t on a hot summer day.

When I was younger, my favorite treat was the strawberry shortcake ice cream bars. They were (and still are) bomb. You can’t get an better than vanilla and strawberry ice cream with a shortcake coating, you just can’t.

This barks comes pretty darn close in taste with the classic ice cream bars, not even joking one bit. It can be made in an instant, and stashed in the freezer for whenever you feel like eating a little treat. Here’s what ya need:

Strawberries

Coconut cream

Coconut oil

Almond butter

Maple syrup

Freeze-dried strawberries

Graham crackers

Strawberry Shortcake Almond Butter Bark

Tempted to buy a treat at the good humor truck? Here’s an even better idea: Make this strawberry shortcake bark! It tastes like the classic ice cream bar, but is made with whole food ingredients! Super simple to make!

EASY Strawberry Shortcake Almond Butter Bark { Paleo & Vegan }

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/3 cup coconut oil melted
1/4 cup almond butter
1/4 cup strawberries
1/4 cup coconut cream
2 Tbsp. maple syrup
freeze dried strawberries
gluten-free crushed graham crackers

Instructions

Line a baking sheet with parchment paper. Set aside.
In a food processor, puree strawberries, coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
Pour onto parchment lined baking sheet and oread in an even thin layer.
Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
Sprinkle freeze-dried strawberries and crushed graham crackers on top.
Freeze for 30 minutes, or until hardened. Break into pieces.
Enjoy!
Store in an air tight container in fridge.

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Question of the day!

What’s your favorite frozen treat?

EASY Strawberry Rhubarb Crisp Baked Oatmeal {Gluten-Free + Vegan Option!}

May 30, 2017 by Bethany And Rachel 13 Comments

This Strawberry Rhubarb Crisp Baked Oatmeal is the perfect healthy breakfast that tastes like dessert. It’s filled with fresh summer fruit and is vegan & gluten-free!

Our Dad’s favorite dessert is strawberry rhubarb pie, and since Father’s Day is coming, there is no better way than to treat our Dad than with food😉.

“This post is sponsored by The Soulfull Project. As always, opinions stated are my own.”

But of course, we gotta make our own twist on this special treat to make it super unique and equally, if not more delicious. So why not strawberry rhubarb pie in breakfast form? A healthy, filling and tasty breakfast that is :).

Before we get talking about the deets of this tasty breakfast, let’s talk about a company that is near and dear to our heart, called The Soulfull Project. This company makes delicious and nutritious hot cereal products that are non-GMO and made with real food ingredients, such as Cinnamon Spice Multigrain hot cereal and Hearty Grains and Seeds hot cereal.

Not only does this company make tasty and healthy products, but they are all on a mission to make non-GMO, healthy, and nutritious foods available to everyone, no matter the economic or social statuses. In fact, for every serving of hot cereal purchased, The Soulfull Project donates a serving to a regional food bank. The Soulfull Project is now available at 64 Wegmans locations across the East Coast, including in Philadelphia, with sales benefitting a food bank in the region, like Philabundance. How awesome is that? That’s why we are more than honored to create a recipe with The Soulfull Project!

Now back to this dessert-like-breakfast-beautyyyyy! It is one heck of a breakfast dream that’s for sure! It’s made with only real and fresh ingredients like always, two of them being The Soulfull Project’s Hearty Grains & Seeds Hot Cereal and Brown Sugar Pecan Multigrain Hot Cereal.

It has a hearty baked oatmeal base, a fresh, fruity, and naturally sweetened filling, and a crunchy crisp topping! you would never guess that this Strawberry Rhubarb Crisp Baked Oatmeal is healthy, vegan and gluten-free!

EASY Strawberry Rhubarb Crisp Baked Oatmeal

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Ingredients

Filling
2 cups strawberries sliced
1 cup chopped rhubarb thawed if frozen
1 tbsp coconut sugar
1 tsp cinnamon
Oatmeal
2 cups dryHearty Grains & Seeds Hot Cereal
1 egg/flax egg beaten
1/2 cup unsweetened applesauce
3/4 cup almond milk
Topping
1 package of Brown Sugar Pecan Multigrain Hot Cereal
1/2 cup chopped pecans
1 tbsp coconut oil melted
1/2 tsp cinnamon

Instructions

Preheat oven to 350 and coat a 9x9 pan with cooking spray
Fruit: Combine strawberries, rhubarb, sugar and cinnamon in a saucepan and place over medium heat, let simmer for 20 minutes, stirring occasionally
Oatmeal: While fruit is simmering, add oatmeal in a large bowl and mix egg, applesauce and milk in a separate bowl
Add wet mixture to oatmeal and mix well, add spread evenly on pan
Add fruit mixture on top of oatmeal
Topping: Mix topping ingredients together and spread evenly on oatmeal
Bake for 30 minutes or until done.
Enjoy!

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EASY Paleo Zucchini Bread N’Oatmeal Bake

May 12, 2017 by Bethany 16 Comments

Craving zucchini bread for breakfast? Try this Easy Paleo Zucchini Bread N’Oatmeal Bake! It’s full of fiber and protein to keep you full and satisfied all morning! Also Vegan-friendly!

All my zucchini bread lovers, look this way! This recipe was made for ya. Now that it’s getting close to zucchini season, it’s about time to me to create more recipes with my beloved green squash. Even though I eat it year round, zucchini really shines in the summer time.

Does any of you guys have a garden with zucchini? I really want to start growing it this summer, like really bad. The last time I had a garden, the only thing that actually grew were the zucchini. We had zucchini for dayzzzz (literally) and it was awesome. In fact we had so many zucchini that we made zucchini bread pretty much on the daily.

Ahhh my love for zucchini has never faded, in fact I’ve baked a few times with it, like in these brownies , this breakfast pizza and these muffin tops. Today I’m keeping up with the trend, debuting this Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake.

Remember the Banana Bread N’Oatmeal Bake I posted a few months ago? After seeing how popular that became, I knew I had to recreate it with zucchini. This N’Oatmeal bake uses coconut flour instead of oatmeal to make it grain-free. It’s super filling, high in fiber and most importantly, mighty tasty. You’ve probably got most (if not all) ingredients in your kitchen already:

zucchini

coconut flour

almond milk

egg OR flax egg

vanilla

cinnamon

baking soda

baking powder

mini chocolate chips

walnuts

Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake

Prepare to fall in love with this simple yet crowd-pleasing breakfast recipe. Coconut flour subs in for oatmeal in this bake to make it paleo and grain-free. Studded with mini chocolate chips and walnuts, this breakfast will satisfy your cravings and hunger!

Easy Paleo Zucchini Bread N'Oatmeal Bake

4 from 1 vote

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 1/2 cups shredded zucchini
1 cup non-dairy milk
1 egg beaten (sub flax egg for vegan option)
2 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup mini dark chocolate chips
1/2 cup chopped walnuts or nuts of choice

Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together zucchini, egg, milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in chocolate chips and walnuts.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 30-35 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!

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Coconut Cookie Dough Baked Protein Bars {Paleo, Low Carb & Gluten-Free!}

May 9, 2017 by Rachel 19 Comments

Coconut Cookie Dough Baked Protein Bars are an easy and delicious breakfast, snack or dessert filled with wholesome ingredients. Paleo, low carb and gluten-free!

“This post is sponsored by Vital Proteins. As always, all opinions stated are my own. Thanks for supporting the brands that we truly love here on Athletic Avocado!”

Guys, Bethany and I are officially college graduates! AKA we are getting OLD haha. It seems like yesterday that we were both freshman, heck, we still both look like freshman. We went to the mall the other day with our Mom and got talking to this lady whose daughter we coached in gymnastics and our Mom was telling her how we just graduated and she asked where we are going to college. We then told her that we just graduated college, not high school and she couldn’t believe it! Well at least when we’re older we’ll still look a decade younger 😉. Anyways, all those four years definitely payed off and we are sooooooo ready to focus on Athletic Avocado since we’ve got a few free months until we have to go back to Grad school……. But we can’t tell you how excited we are to make recipes almost everyday and let our creative juices flow!

Now for the recipe today. Guys, I’ve been dreaming up this recipe for Coconut Cookie Dough Baked Protein Bars ever since finals week started and I couldn’t stop thinking about how I was going to make them. I just knew that were gonna be a complete winner.

I actually based this recipe on our Paleo Nutella Fudge Bar recipe that we made over 3 years ago to achieve that same kind of dense, fudgey texture, but except this time with a protein version that can be eaten for breakfast, snack AND dessert! I replaced the cocoa powder and hazelnut meal with Vital Proteins Coconut and Vanilla Collagen Whey for delicious flavor AND epic protein boost to feed those muscles 💪🏼.

We love Vital Proteins collagen products and have noticed huge benefits from collagen ever since we started taking it. The Collagen Whey is equipped with pasture-raised collagen peptides to reduce injuries and increase performance, natural hyaluronic acid to keep cartilage strong, Madagascar vanilla beans to support healthy inflammation response and spore probiotic bacillus coagulans to support protein absorption and recovery!

These Protein bars are super easy and simple to make, they are made from natural and wholesome ingredients that your body will use for fuel such as:

Coconut flour

Vital Proteins Coconut and Vanilla Collagen Whey

Eggs

Maple syrup

Milk

Coconut oil

Chocolate chips

Unsweetened coconut flakes

These Coconut Cookie Dough Baked Protein Bars are a delicious snack, on-the-go and make-ahead breakfast, or healthy dessert! They are so easy to make with real and wholesome ingredients and are filled with protein. Also paleo, vegetarian, low carb and gluten-free.

Coconut Cookie Dough Baked Protein Bars

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 bars

Ingredients

1/2 cup coconut flour
1/2 cup Vital Proteins Vanilla & Coconut Water Collagen Whey
3 eggs beaten
2-3 tablespoons maple syrup
1/4 cup milk
1 tbsp coconut oil melted
1/2 tsp vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chocolate chips

Instructions

Preheat oven to 350 and line an 8x8 pan with parchment paper or cooking spray.
In a large bowl, combine coconut flour and protein powder, mix well
In a medium size bowl, combine eggs, maple syrup, milk, coconut oil and vanilla extract.
Add wet ingredients to dry and combine well.
Stir in coconut and chocolate chips.
Add batter to pan an bake for 15-20 minutes, or until done.

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Q

Paleo Lemon Berry Coffee Cake

May 4, 2017 by Rachel 12 Comments

Light & fluffy Paleo Lemon Berry Coffee Cake is studded with juicy berries and topped with an almond-coconut streusel! It’s the perfect healthy breakfast! Also Gluten-free, grain-free and dairy-free!

It’s been a longggggg time since I’ve used coconut flour.

It’s my favorite flour, when used in the correct proportions. Too often I hear horror stories about coconut flour which end up in people telling me that they hate using it. I get it, it’s complicated to work with and can never be subbed 1:1 with any flour. I repeat, please don’t ever sub coconut flour 1:1 with any flour! Trust me, I’ve been there multiple times, but you don’t have to be afraid, when all else fails, just follow a recipe that uses coconut flour, problem solved!

Coconut flour done right yields the most fluffayyyyyy, moist and delicious baked goods ever! My absolute favorite way to bake coconut flour is in the form of cake, specifically cawffeeeee cake. I like coffee cake better than regular cake because I prefer crunchy toppings>frosting.

Now this Lemon Berry Coffee Cake is probably one of my favorite cakes I’ve ever made. The texture is spot-on AKA light and fluffy with a delicious fresh lemony flavor and juicy berries. It’s soooooooo easy to make, don’t let coconut flour intimidate you or you’ll be missing out big time.

Just a few ingredients are needed to make this fluffy goodness:

Coconut flour

Baking soda

Eggs

Maple syrup

Lemon juice + zest

Almond milk

Strawberries/berries

Paleo Lemon Berry Coffee Cake

This coffee cake is so easy to make and filled with fresh lemon and studded with juicy berries! Coconut flour makes this cake so light, moist and fluffy. It’s topped with a crunchy sliced almond and coconut topping instead of a traditional crumb topping. Also gluten-free, grain-free, dairy-free and paleo!

Paleo Lemon Berry Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 slices

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
3 eggs beaten (can sub in 3 flax/chia eggs)
2-3 tbsp maple syrup
1 cup unsweetened almond milk
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1/2 cup fresh strawberries chopped
Topping
1/4 unsweetened coconut flakes
1/4 cup sliced almonds
2 tbsp maple syrup

Instructions

Preheat oven to 350 and grease a square cake pan or line with parchment paper
Combine flour and baking soda in a large bowl
Combine eggs, maple syrup, milk, lemon juice and zest in a small bowl and add to dry ingredients, mix well
Add in strawberries, mix well
Spread cake batter in pan evenly and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

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Questions of the day!

What’s your favorite thing to make with coconut flour?

EASY Cauliflower Pizza Steaks {Gluten-free w/ Vegan & Paleo options}

April 29, 2017 by Bethany 23 Comments

Craving pizza? Make these Cauliflower Pizza Steaks! Super easy to make, easily customizable and they satisfy your pizza cravings! GF with vegan, paleo and Whole30 options!

Pizza takes a big pizza my heart every time I consume it. Ha, corny I know. But y’all tell me who on this earth doesn’t like pizza? I don’t like cheese (like I actually despise it) but I’ll eat it on pizza. Pizza is just one of the foods that you can’t go wrong with, hence why it’s at like every party you go to.

My friends, have you ever tried or made cauliflower pizza? I mean the one with the cauliflower crust that requires tons of time and effort to make. I’ve made it before, it’s pretty good but requires way too much effort when your pizza cravings hit you like a wrecking ball. You could always order takeout but when you’re in the whole food mindset, there is another easier route.

Insert these cauliflower pizza steaks. Remember those cauliflower steaks you saw popping up all over pinterest last year? Yup, they’re making a delicious pizza-fied comeback.

Cauliflower

Tomato sauce

Cheese or nutritional yeast

Pepperoni

Oregano

Whatever else your <3 desires

So yeah, these cauliflower pizzas are such an easy and delicious springy/summer-time addition to your lunch or dinner! Any yes, even though they aren’t real pizza, they taste pretty darn close to it! The best part is that you can make it regardless of your dietary needs!

Are you vegan? Replace cheese with a non-dairy alternative and sub in your favorite meatless pepperoni! Paleo? Replace cheese with non-dairy alternative such as nutritional yeast! Are you on the whole30? Just sub cheese for nutritional yeast, either make or buy a complaint pasta sauce and buy a complaint pepperoni! It’s as easy as pie.

EASY Cauliflower Pizza Steaks

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 cauliflower steaks

Ingredients

6 1/4-1/2 inch cauliflower steaks (I used two small heads)
olive oil
salt and pepper
Toppings:
tomato sauce hereis a Whole30 approved version
any type of cheese vegan or regular or nutritional yeast
pepperoni optional
oregano
veggies

Instructions

Preheat oven to 400 degrees.
Place cauliflower steaks on a large cooking sheet. Drizzle olive oil and sprinkle salt and pepper on each steak. Flip over and do the same to the other side of the steaks.
Bake for 15 minutes, or until lightly golden. Take out, and carefully flip over each steak. Bake for another 15 minutes. Take out of oven
Place oven on broil.
Spread tomato sauce, add cheese and 2-3 pepperoni on each steak and sprinkle with oregano. Place in oven on broil for 3-5 minutes, or until cheese is melted and slightly golden.
Enjoy!
*These cauliflower pizza steaks are easily customizable to any diet! For paleo, sub out cheese for extra meat and for vegan, swap out regular cheese and pepperoni for an approved version. For Whole30, use approved tomato sauce and pepperoni and swap out cheese for nutritional yeast!

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