grain-free

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

September 27, 2016 by Bethany And Rachel 26 Comments

Love all things chia jam? Try this easy and delicious winter version! This Cinnamon Apple Cranberry Chia Jam is both vegan and paleo friendly!

Guess what guys? Time for another cha-cha-cha-chia jam recipe! This time suitable for your fall and winter toast needs.

I’m still amazed that you can make jam from using just fruit and chia seeds. Usually making jam is an all day process of making and canning and preserving, but chia seeds cut all those processes out for you.

It’s crazy how mighty these little seeds are. They soak up all the liquid of the fruit and create a jam/jelly-like texture. Thank you chia seeds for saving me time and energy.

I originally wanted to puree the apples for this recipe, but it didn’t seem like a good idea. So I held off making it until I figured out how to prepare the apples. I didn’t wanted to be basically like applesauce, but I didn’t wanted it to be just chopped apples either. I wanted a mix of both. After seeing this recipe on Oh She Glows, I decided to peel and finely chop the apples. Ugh perfect texture you guys.

I used granny smith apples for this recipe, only because no one likes them and they were crying to be eaten/used. You can use any type of apple to fit your preference. This jam is easy peasy and only requires a few ingredients:

Apples

Cranberries

Water

Cinnamon

Chia Seeds

Maple Syrup

Cinnamon Apple Cranberry Chia Seed Jam

Apples and cranberries are sautéed together with cinnamon, maple syrup and chai seeds to create the most perfect winter-inspired jam! You won’t believe how simple it is to make!

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

3 apples peeled, cored and finely chopped
1 cup frozen cranberries thawed
1 cup water
1/2 Tbsp. cinnamon
2 Tbsp. maple syrup
3 Tbsp. chia seeds

Instructions

Place chopped apples, cranberries and water in a medium sauce pan on medium low heat. Stir every few minutes until it starts to simmer. Let mixture simmer until apples are soft, stirring occasionally.
After apples are softened (about 20 minutes), take of heat and mix in remaining ingredients.
Place back on low heat for about 10 more minutes.
Let cool.
Enjoy!

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Glazed Oatmeal Chai Pumpkin Scones {Vegan & Gluten-free}

September 24, 2016 by Bethany And Rachel 41 Comments

Looking for healthier scones? Make these Vegan Glazed Oatmeal Chai Pumpkin Scones! They taste like fall, but without the gluten and refined sugar!

I feel that it’s appropriate to assume people are more productive working at a coffee shop than at home. Literally every time I walk into Starbucks (or any coffee shop) there are no seats available because everyone is busy on their laptops either working or studying.

There is just something about getting work done with a coffee and pastry by your side. It makes working/studying so much easier and more joyful. Whose with me on this one? When ever I have the time, I go to Starbucks to do things on the blog that I hate doing, because God knows I won’t do it when I’m home. So how does this tie into today’s recipe? Scones.

Coffee shops have scones and scones are delicious. But scones are high calorie, have virtually no nutrients, and do nada for your body. Buttt they accompany coffee/tea really well. Hot caffeinated beverages + scones = soul mates.

Of course I would love to order a scone at a coffee shop, but that would be bad-news-bears because gluten and sugar💩💩💩

Thank God I’m a blogger and I sometimes know how to bake, so my God-given talent saved me on this one. I’ve done oatmeal scones before and based this recipe off of them. Also had to make a pumpkin version because everyone loves pumpkin! I also chai spices to it, Mmmmmmm!

But wait, there’s more. A pumpkin chai glaze is drizzled on top of the scones, because glazes make everything better. 👈Proven fact💁. So not only do you get tasty scones that you and your coffee have been longing for, but you also get some good nutrients, fiber and homemade goodness.

Glazed Oatmeal Chai Pumpkin Scones

Chai spice and pumpkin are combined together in these delicious scones that are perfect with a cup of coffee or tea! You’d never guess they are vegan, gluten-free and made with only three tablespoons of maple syrup to sweeten them!

Pumpkin Chai Oatmeal Scones {Vegan & Gluten-free}

Print Recipe

Ingredients

3 chai tea bags
1 1/2 cups oats
1 cup oat flour
1 tsp. baking soda
1 cup canned pumpkin
1/4 cup almond milk
2 Tbsp. coconut oil melted
2 Tbsp. maple syrup
1/4 tsp. vanilla extract
Pumpkin Chai Glaze:
1/4 cup coconut cream
1/4 cup canned pumpkin
1 Tbsp. maple syrup
1/4 tsp. vanilla extract
chai spice

Instructions

Cut tops of of chai tea bags and place in a food processor. Blend until tea is in fine granules. Set aside 1/3 for the glaze.
Preheat oven to 350 degrees. In a large bowl combine oats, oat flour, baking soda and 2/3 of chai tea granules.
In a separate bowl, mix together pumpkin, milk, coconut oil, maple syrup and vanilla. Add to dry ingredients 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, place all ingredients in a sauce pan on medium-low heat until mixture starts to simmer, about 5 minutes. Let cool, then spoon over scones.
Enjoy!

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Questions of the day!

What’s your go-to Starbucks order?

What’s your all-time favorite flavor of scones?

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

September 3, 2016 by Bethany 22 Comments

Looking for an easy vegetarian lunch? Try this simple yet satisfying Creamy Lemon Garlic Chickpea Salad! Spoon on top of Sweet Potato Toast for the ultimate healthy sandwich!

Looking for an easy vegetarian lunch? Try this simple+ satisfying Creamy Lemon Garlic Chickpea Salad! Spoon on top of Sweet Potato Toast for the ultimate healthy sandwich!

“This post is sponsored by Bolthouse Farms. As always, all opinions are my own.”

To be honest with you guys, I suck at making salads. Though I eat a lot of salads, I wouldn’t say that most of them are “blog-worthy,” aka not good enough for you guys. Like don’t tell me to be in-charge of making a salad for a party if you ever invited me over. Just looking out for my friends, ya know? Nor do I know much about chickpeas, all I know is that I love eating them in various forms. But honestly, this chickpea salad was a breeze to make and actually turned to great.

Are you a big fan of chicken/tuna salad? If you are then you’ll for sure love this chickpea salad. It’s basically the vegetarian version of the classic creamy lettuce-less salads. To hold this salad together, I used Bolthouse Farms Creamy Garlic Dressing in place of the usual mayo. It adds tons of flavor with 77% less calories and 86% less fat than normal dressings/mayos (40 calories and 2.5 grams of fat per 2 Tbsp. serving verses 180 calories and 19 grams of fat) thanks to the yogurt it’s made with. You can feel good about using it to dress your salads because it has no preservatives, artificial color/flavors and it’s gluten-free! Can I get an amen🙌

And you know what else makes this recipe da bomb? The fact that it’s assembled and eaten on a sandwich made with sweet potato toast. After I tried sweet potato toast for the first time, I knew I had to make it again. So so so addicting guys. If you haven’t tried it yet in place of bread, DO IT.

This salad will literally take you 5 minutes to make and will satisfy your stomach and taste buds until dinner. Crunchy, creamy and flavorful all at once! Here’s what is in the recipe:

Chickpeas

Creamy Roasted Garlic Dressing

Red onion

Red pepper

Celery

Sliced almonds

Lemon juice

Lemon zest

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

This chickpea salad is an easy no-bake flavorful lunch that will take 5 minutes to make. Made complete by using sweet potato toast as sandwich bread, this vegetarian lunch will keep you full until dinner!

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

Print Recipe

Ingredients

1 15 oz. can chickpeas, drained and rinsed
1/3 cup roasted garlic salad dressing
1/2 red onion finely chopped
1 red bell pepper finely chopped
2 celery stalks finely chopped
1/4 cup sliced almonds
2 Tbsp. lemon juice
1 Tbsp. lemon zest
salt and pepper
Sweet potato toasts

Instructions

In a large bowl, combine all ingredients until all ingredients are evenly mixed.
Spoon onto of a piece sweet potato toast and top with another piece of sweet potato toast.
Enjoy!
To find out how to make sweet potato toast in the toaster, check out this tutorial

*For my vegan friends who want to make this recipe, simply sub in vegan-friendly dressing! You can check out the options from Bolthouse Farms Here!

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Crab Bruschetta Eggplant Toast {Paleo & Whole 30}

August 21, 2016 by Bethany 22 Comments

Need a crowd-pleasing appetizer? Make these Crab Bruschetta Eggplant Toasts! Full of flavor and paleo + whole 30 friendly!

Mmmmmm seafood has my heart in the summer-time. Do you like seafood? I LOVE it. In fact, I think there is not a type of seafood I don’t like. Wait, I forgot about octopus tentacles😲

Anyways, I spend a lot of my summer at the Maryland shore where their crab is numba one in the world. I’m obsessed with anything crab, from crab legs to soft shell crabs to crab cakes and everything in between so when I saw this month’s Recipe Redux theme, I got super-duper excited:

A Vacation-Inspired Recipe –

“Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.”

Now I could have made a simple crab cake recipe for y’all, but I had this ah-maz-ing crab bruschetta as an appetizer at one of my favorite restaurants down-the-shore. You think regular bruschetta is good? Try adding crab and your mind will be blown.

To make this recipe whole 30 approved, I subbed the regular toasts for thick eggplant toasts. These toasts are really sturdy and can actually be picked up and eaten with your hands. They are so crispy on the outside, thanks to the almond flour coating. Nomssssss

I promise this recipe is super simple to make and only a few ingredients! Here is what’s in the mix:

eggplant
almond flour
old bay seasoning
egg whites
fresh crab meat
tomato
red onion
fresh basil
garlic

Crab Bruschetta Eggplant Toast

Baked eggplant slices coated with almond meal and old bay take the place of toast in this classic appetizer with added crab meat for a tasty twist! This is guaranteed to be a crowd-pleaser at any party! Also paleo and whole-30 approved!

Crab Bruschetta Eggplant Toasts {Paleo & Whole 30}

Print Recipe

Ingredients

1 large eggplant sliced into about 8 thick slices
1/2 cup almond flour
1 tsp. old bay seasoning
2 egg whites beaten
1 15 oz. can crab meat
1 large tomato finely chopped
1/2 red onion finely chopped
1/4 cup fresh basil finely chopped
3 cloves garlic finely chopped
1 tsp. old bay seasoning

Instructions

Place eggplant slices on a cooking sheet or cooling rack and sprinkle with salt. Let sit for about 30 minutes (this steps extracts the water from the eggplant).
Preheat oven to 350 degrees. Wipe off eggplant. Place egg whites in a shallow bowl . Add almond flour and old bay to a separate shallow bowl and mix together.
Dip eggplant slice in eggwhites, then in almond flour mix, until well coated. Place on a cooking sheet sprayed with cooking spray. Repeat with remaining slices. Bake for 25 minutes, or until done.
While eggplant is cooking, combine all ingredients for bruschetta in a large bowl.
Spoon bruschetta onto eggplant slices.
Enjoy!

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The BEST Roasted Strawberry Skillet Chocolate Chip Cookie {Paleo + Vegan option}

August 14, 2016 by Bethany And Rachel 45 Comments

Do you love cookies? You’ll swoon over this Paleo Roasted Strawberry Skillet Choco-chip Cookie! You only need one bowl and 8 ingredients! {Vegan option}

I believe that everything that’s bigger is better. Now this might not be true for all things, but it certainly holds true for baked goods. Why have a small blueberry muffin when you can have a giant Costco-sized one? Why have a small cookie when you can make one huge one? My point exactly.

I think we can all agree that pretty much everyone on the face on the earth enjoys cookies, chocolate chip to be exact. They are like the little black dress of the baking world, never seems to go out of style.

But when you ask people if they like healthy cookies, they usually turn their nose up in disgust. Yes I get it, cookies were designed to be a not-good-for-you-once-in-a-while-treat but can we break that mold for a quick minute?

Mainly because I need to justify to the fact that I NEED dessert every night, and I can’t fathom the thought of having it as a once-in-a-while-treat.

So thankfully I made this giant skillet cookie as healthy as possible, but you would never tell by the taste. I used Honeyville blanched almond flour to help create a fluffy texture and a great taste while keeping the recipe gluten-free and grain-free.

If you are an avid baker who desires to eat healthier but still wants to make your favorite sweets, I highly suggest baking with Honeyville Blanched Almond Flour.

Not only is it high in protein (6 grams per serving), but it is rich in calcium, contains heart healthy fats and is the perfect sub for all-purpose flour! Don’t believe me? Try it for yo self.

Back to the skillet cookie because I know your mouth is drooling…..

Only one bowl + 8 ingredients are needed for this delight:

Roasted Strawberries

Honeyville Blanched Almond Flour

Cashew OR almond butter

Egg or flax egg

Vanilla

Baking Soda

Chocolate Chunks

+ Vanilla Ice Cream (optional, but not really😜)

Roasted Strawberry Chocolate Chip Skillet Cookie

Roasted strawberries and chocolate chunks are mixed into a fluffy giant cookie that is made with all-natural, healthy ingredients! It’s hard to believe that this mouth-watering dessert is gluten-free, grain-free, paleo friendly and vegan friendly!

The BEST Roasted Strawberry Skillet Chocolate Chip Cookie (Paleo + Vegan!)

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

1 cup strawberries
1/2 cup almond butter
1 cup Honeyville Blanched Almond Flour almond flour
1 egg beaten (flax egg for vegan option)
2 tbsp Pure maple syrup
1/2 tsp baking soda
1/2 tsp vanilla extract
pinch of salt
1/2 cup dark chocolate chips

Instructions

Preheat oven at 350 degrees
Place strawberries on a cookie sheet and roast for 10 minutes, or until strawberries are oozing with juice, let cool,
Combine Almond butter, flour, egg, maple syrup, baking soda and vanilla in a large bowl, mix well, and stir in chocolate chunks and strawberries.
spray a cast iron skillet with cooking spray and spoon in batter.
Bake for 20 minutes, or until done.
Slice and serve.

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Question of the day!

What’s your favorite flour to bake with?

High-Protein German Chocolate Smoothie Bowl

August 4, 2016 by Bethany 25 Comments

Craving a sweet treat post-workout? Make this German Chocolate Cake Protein Smoothie Bowl! It tastes like dessert, but full of protein from collagen!

“This post is sponsored by Vital Proteins. As always, all opinions are my own.”

I know I sound like a broken record, but I often tell you guys that I crave sweet dessert-like foods after I work out. I know I’m supposed eat protein( yada yada), but my sweet tooth tends to win the battle.

It’s usually a need (protein) verses want (dessert) situation, and what my wants always win the battle 😁.

But life is even better when post workout snacks not only taste like dessert, but also have added protein without one even knowing it. Don’t get me wrong, I love my protein powder. I just don’t always enjoy the weird aftertaste and texture it can lend.

I really enjoy using Vital Protein’s Collagen Peptides because it dissolves in hot or cold liquids and has no taste at all! You scoop it in basically anything and it vanishes like a phantom, but it gives you tons of protein and other added health benefits.

As I mentioned before in my No-Bake Paleo S’mores Protein Bars recipe post, consuming collegian promotes:

stronger bones and joints
contributes to a balanced diet
healthy immune, digestive and central nervous system.

For this particular recipe I used the Marine Collagen, which is derived from wild-caught snapper and provides 11 grams of protein per serving. Just scoop and dump in whatever your little heart desires. And if your heart desires liquid cake, you are in the right place😏

All you need for this smoothie bowl is:

Vital Protein’s Wild-Caught Collagen Peptides

frozen bananas

pecan butter

coconut milk

cocoa powder

coconut extract

toasted coconut

toasted pecans

chia seeds

dark chocolate chunks

German Chocolate Cake Protein Smoothie Bowl

A thick chocolate smoothie is blended with pecan butter, coconut extract and topped with toasted coconut, pecans and dark chocolate chunks to create a german chocolate cake flavor! It’s full of protein from Vital Protein’s Collagen Peptides!

High-Protein German Chocolate Smoothie Bowl

Print Recipe

Prep Time 10

Total Time 10

Ingredients

3 over ripe frozen bananas
1/2 cup coconut milk
4 scoops Vital Proteins marine collagen
1/4 cup cocoa powder
2 Tbsp. pecan butter OR nut butter of choosing
1/4 tsp. coconut extract
TOPPINGS
1/4 cup toasted unsweetened coconut flakes
1/4 cup toasted pecans
1/4 cup chopped dark chocolate
2 Tbsp. chia seeds

Instructions

To make smoothie, combine all ingredients in a high-power blender until mixture is smooth.
Divide and pour into two bowls.
Divide toppings evenly among the two smoothie bowls.
Enjoy!

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Blueberry Balsamic Mint Cauliflower Steaks {Vegan, Paleo, Whole 30}

July 20, 2016 by Bethany 20 Comments

Wow your tastebuds these Blueberry Balsamic Mint Cauliflower Steaks! Full of sweet and savory flavors, you won’t miss the meat! Vegan, Paleo and Whole 30!

I cannot get enough of cauliflower lately. I’ve been eating it almost 3-4 times per week! From cauliflower rice to roasted cauliflower to mashed cauliflower, I love it all. I thought I tried all the ways to make the most perfect veggie, until I saw cauliflower steaks popping up everywhere over the internet and of course I had to try ’em out for myself.

This month’s Recipe Redux theme could not come at a more perfect time!

Get Your Fruits and Veggies in Shape

With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

Cutting cauliflower into steaks is the next best thing since spiralized veggies . I’m not even vegetarian or vegan and I’m obsessed to say the least. These are my new favorite meatless Monday meal!

Cauliflower steaks can be marinated like regular steaks and grilled or cooked like them too. Who says cauliflower is only meant to be a side dish? Eating cauliflower in steak form will blow your mind, even if your a meat-eater!

Blueberry Balsamic Mint Cauliflower Steaks

These “steaks” are roasted in an easy-to-make blueberry-balsamic-mint sauce and have a sweet and savory flavor that you can’t resist. they are perfect for meatless Monday and will satisfy meat eaters and herbivores alike. Also paleo, vegan, gluten-free and whole 30 friendly!

Blueberry Balsalmic Mint Cauliflower Steaks

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Servings 4 cauliflower steaks

Ingredients

1/2 cup fresh blueberries
1 clove garlic minced
1/2 cup balsalmic vinegar
2 Tbsp. fresh mint chopped
1 head cauliflower sliced into 4 steaks

Instructions

Place a sauce pan on medium heat. Add blueberries, smashing them with a wooden spoon. After blueberries are smashed, add garlic. Once mixture starts to simmer, add balsamic vinegar and mint. Let simmer for about 10 more minutes.
Preheat oven to 400 degrees.
Place cauliflower steaks in a glass pan coated with cooking spray.
Pour blueberry sauce on top of steaks, and use a brush to coat each side with it.
Bake for 25 minutes, then take out of oven and flip. Bake for another 10 minutes.
Enjoy!
Sauce adapted from this recipe

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Questions of the day!

What’s your favorite way to eat cauliflower?

What is your favorite summer produce?

Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce

July 13, 2016 by Bethany 27 Comments

Need a little spice in your life? Make these healthy Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce! Baked instead of fried and paleo-friendly!

“This post is sponsored by Chosen Foods on behalf of Mambo Sprouts. As always, all opinions are my own. #ChosenFoods #SayHellotoHealth”

You know what gets me all giddy and happy? Knowing that the foods I’m eating are made by companies who care about the health of their consumers. High quality products that are made by real people for real people is my jam.

That’s why I’m really exciting to be partnering with Chosen Foods, a San Diego Based company taking a clean and simple approach to real food.

Chosen Foods aims to promote optimal health by making wholesome and healthy ingredients available to everyone. If you are a lover of clean-eating and cooking healthy, check out all their amazing products!

- Avocado oil mayo

- Avocado oil spray

- Coconut oil spray

- Chosen blend spray

- Olive oil spray

- Avocado oil

Chia seeds

I’ve been wanting to make a healthier version of fried pickles for a while now, but I knew I also needed to make a sauce to dip them in. Right when I received the avocado oil mayo, I knew it would be a perfect ingredient for the spicy sauce sauce.

I have been thinking about ways to make a creamy sauce without the use of regular mayo, but I became dumb-founded because there were no high-qulaity products that I could find.

Thankfully Chosen Foods avocado oil mayo is made with clean ingredients that nourish your body, unlike regular mayo. This avocado oil mayo tastes exactly like regular mayo, but heart healthy fats replace the saturated fat.

When you mix Chosen Foods mayo with a little bit of spice and everything nice, you got yourself the most perfect dip for these spicy fried pickles! No need to break out your fryer, these pickles are baked in the oven but are still crispy! #winning

Spicy Fried Pickles with Sriracha Mayo Dipping Sauce

These “fried” pickles are crispy without the grease, and flavorful without all the added fat! Baked instead of fried and dipped in a spicy sauce made with sriracha and avocado oil mayo, these pickles will become your new favorite appetizer! Also paleo, grain-free, gluten-free and dairy-free!

Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 16 pickles

Ingredients

16 pickle slices
1 cup almond flour
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. red pepper flakes
2 egg whites beaten
1 Tbsp. sriracha
Spicy Mayo:
1/2 cup Choosen Foods Avocado Oil Mayo
1 Tbsp. sriracha
1 Tbsp. coconut aminos
1 Tbsp. lemon juice

Instructions

Preheat oven to 450 degrees.
Place almond flour and all spices in a shallow bowl. Mix well.
Place egg whites in a separate shallow bowl and mix with sriracha.
Dip pickle slices in egg whites, then coat in almond flour mixture on both sides. Place on a cooking sheet lined with parchment paper.
Bake for 20 minutes. Turn heat onto broil and place pickles back in the oven for 5 minutes. Flip to other side and place in oven for another 3 minutes, or until outsides are crispy.
To make sauce, combine all ingredients in a bowl.
Serve pickles with dipping sauce.
Enjoy!

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Questions of the Day!

Have you ever used avocado oil or mayo?

What’s your favorite appetizer?

Dark Chocolate Chunk Strawberry Banana Cobbler in a Jar

July 10, 2016 by Bethany 33 Comments

Have your dessert and eat it too, for breakfast! You’d be amazed that this Dark Chocolate Strawberry Banana Cobbler in a Jar is healthy and paleo + vegan!

Now that I’m home for the summer, it means less oatmeal for breakfast and more creative breakfast ideas. I’m not complaining though, cause y’all know that love getting my creative juices flowing, and I also love a good breakfast! Who doesn’t? My point exactly.

Fruit is great for breakfast, but so are muffins. And chocolate chunks. And jars. Jars? Yea, they make breakfast portable and super duper cute. So like, breakfast in a jar that’s not oatmeal? Can I get a HECK YAS!?

So basically, this recipe is bananas + strawbs with a chocolate chunk muffin on top in a jar. Does this Sound good to you? Yeah that’s what I thought. And guess what? There is NO sharing involved. That is, unless you use two smaller jars instead of one big one.

You will SWOON over the strawberry-banana-chocolate combo (oh hello banana split) while your sippin’ your morning latte. The best part is that the chocolate is still melty and gooey and when you dip your spoon in, its pretty magical.

It’s also incredibly filling and full of healthy ingredients and can double as a dessert. Genius right? Yeah…..

Dark Chocolate Chunk Strawberry Banana Cobbler in a Jar

Fresh sliced strawberries and bananas are baked underneath a giant muffin like topping to create the breakfast of your dreams! Full of tasty goodness, you’d never guess that this breakfast is actually healthy for you! It’s super filling, delicious, and a great start to your day!

Dark Chocolate Chunk Strawberry Banana Cobbler in a Jar

Print Recipe

Ingredients

2 cups sliced strawberries
1 banana sliced
2 tsp. coconut sugar
1 tsp. lemon juice
1/8 tsp. cinnamon
MUFFIN TOPPING:
1/4 cup almond flour
1/4 tsp. baking powder
1/8 tsp. cinnamon
1 Tbsp. almond butter
1 Tbsp. pure maple syrup
1/8 tsp. pure vanilla extract
Dark chocolate chunks

Instructions

Preheat oven to 350 degrees.
Get a large jar (or two smaller ones) and coat sides and bottoms with coconut oil.
Combine strawberry and banana slices in a bowl. Add coconut sugar, cinnamon and lemon juice. Mix well and place in jar.
In a separate bowl, combnie almond flour, baking powder and cinnamon. Add in almond butter, maple syrup and vanilla. Once mix well, add in dark chocolate chunks. Spoon on top of fruit.
Bake for 25-35 minutes, or until done

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Easy Fudge: Lemon-Blueberry Muffin Freezer Fudge {Vegan, Paleo & GF}

June 26, 2016 by Bethany 55 Comments

Do you love blueberry muffins? Then make this easy fudge recipe that taste like lemon-blueberry muffin batter! Super simple to make and healthy! Also vegan, paleo and gluten-free!

I have never met a person who didn’t like blueberry muffins. I think it’s impossible to dislike them, they’re just sooooo good. My mom used to buy the huge bigger-than-your-face ones from Costco all the time. I would eat the whole entire one for breakfast nbd.

She would also buy the variety pack with all the different flavors, but it was always a competition for the blueberry muffin. Out of six muffins to choose from, Rachel, my brother and I always wanted the blueberry. Of course we could share it, but who does that? Little kids don’t like sharing their prized possessions.

I haven’t had a giant blueberry muffin in ages, and I caught myself dreaming of one the other night, literally. But i haven’t made a plain blueberry muffin recipe ever for the blog because #basic. So I opted for the same great flavor of blueberry muffin in fudge form. BOOYA.

This fudge taste like lemon-blueberry muffin batter with a tasty lemony crumble on top. Could fudge get any better than this? Nah man. Blueberry muffin fudge for the win.

Lemon-Blueberry Muffin Freezer Fudge

It’s hard to believe that this fudge recipe is healthier than a blueberry muffin! Made with cashew butter, coconut oil and maple syrup, this easy recipe is stored in the freezer. Pop them out whenever you need something sweet!

Lemon-Blueberry Crumble Muffin Fudge {Paleo, Vegan, GF}

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Ingredients

1 cup cashew butter or any nut butter
1/4 cup coconut oil melted
2 Tbsp. pure maple syrup
1 Tbsp. lemon juice
1/2 Tbsp. lemon zest
1/4 tsp. vanilla extract
1 cup fresh blueberries
1/4 cup nut meal
2 Tbsp. crushed nuts
1 Tbsp. coconut sugar
1/2 Tbsp. coconut oil melted
1 tsp. lemon juice
1/2 tsp. lemon zest

Instructions

In a large bowl combine cashew butter, coconut oil, maple syrup, vanilla, lemon juice and lemon zest. Carefully fold in blueberries, making sure that they don't burst.
Spread mixture evenly into a loaf pan/ small glass pan coated with cooking spray.
In a small bowl combine remaining ingredients for topping. Spoon on top.
Freeze mixture for 2-3 hours.
Slice into about 16 pieces.
Enjoy!
*Store in an air-tight container in freezer for up to one month
Adapted from Be Whole Be You

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Questions of the Day:

Did you ever try Costco muffins?

Have you ever made freezer fudge?

Linking up for foodie friday!

grain-free

Cinnamon Apple Cranberry Chia Seed Jam

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

Ingredients

Instructions

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Glazed Oatmeal Chai Pumpkin Scones

Pumpkin Chai Oatmeal Scones {Vegan & Gluten-free}

Ingredients

Instructions

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Questions of the day!

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

Ingredients

Instructions

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Crab Bruschetta Eggplant Toast

Crab Bruschetta Eggplant Toasts {Paleo & Whole 30}

Ingredients

Instructions

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Question of the day:

Roasted Strawberry Chocolate Chip Skillet Cookie

The BEST Roasted Strawberry Skillet Chocolate Chip Cookie (Paleo + Vegan!)

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German Chocolate Cake Protein Smoothie Bowl

High-Protein German Chocolate Smoothie Bowl

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Blueberry Balsamic Mint Cauliflower Steaks

Blueberry Balsalmic Mint Cauliflower Steaks

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Spicy Fried Pickles with Sriracha Mayo Dipping Sauce

Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce

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Dark Chocolate Chunk Strawberry Banana Cobbler in a Jar

Dark Chocolate Chunk Strawberry Banana Cobbler in a Jar

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Lemon-Blueberry Muffin Freezer Fudge

Lemon-Blueberry Crumble Muffin Fudge {Paleo, Vegan, GF}

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