grain-free

The BEST Flourless Dark Chocolate Zucchini Brownies {GF & Vegan Option}

June 7, 2016 by Bethany And Rachel 86 Comments

These Paleo Dark Chocolate Fudge Zucchini Brownies are so dense and fudgey that you would never guess that they are guilt-free! Also vegan and gluten-free!

*Pictures updated 6/2/2017*

I’m not gonna lie, I feel pretty basic posting this recipe.

Not that this recipe is that basic, but it’s not like our other recipes, which isn’t a bad thing. We love to let our creativity shine through sweet recipes and create unique and tasty flavor combinations, like here and here.

Simple and basic can be good sometimes, especially when it comes to something everything loves, brownies. Everyone loves a good brownie, especially when dense, moist (sorry I know you hate that word!) and fudgey.

The challenge was trying to create a flourless brownie that is both paleo and vegan friendly and doesn’t taste “healthy.” I don’t like to tell people that the food I make is “healthy” because there is a certain stereotype to healthy food that makes people believe that it tastes like cardboard, which is completely not true!

To us, healthy means being made with real and whole ingredients, not “low-fat” or “low-calorie” processed foods.

These brownies totally crush that “healthy” stereotype. We brought them in to our gym friends without tell them that these brownies are healthier than traditional brownies and they loved them. Some people even asked what boxed mix we used.

Dark Chocolate Fudge Zucchini Brownies

Many times gluten-free brownies are dry and are more cake-like. To solve that problem, these brownies have hidden veggies, aka grated zucchini to keep them dense and fudgey, not cakey.

The dark cocoa powder makes these brownies super rich and chocolatey while the chocolate glaze is the icing on the cake (so punny!).

These brownies are so rich and delicious that you won’t be able to tell that they are flourless, paleo, gluten-free and vegan! They will become your new favorite brownie recipe!

The BEST Flourless Dark Chocolate Zucchini Brownies

Print Recipe

Prep Time 10

Cook Time 30

Servings 9 brownies

Ingredients

1 cup almond 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 cup dark cocoa powder
1 tsp baking soda
1 cup chocolate chips
Fudge Glaze
1/4 cup coconut oil melted
2 tbsp maple syrup
1/4 cup dark cocoa powder

Instructions

Preheat oven to 350 and coat a 9x9 pan with cooking spray
Combine all brownie ingredients together in a large bowl and spread in pan
Bake for 30 minutes or until done and let cool
Fudge Glaze: combine all ingredients together and mix well, pour over brownies and let sit in the fridge until hardened

Adapted from this recipe

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Question of the day!

How do you like your brownies, cakey or fudgey?

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

April 17, 2016 by Bethany 57 Comments

Looking for a flavorful and filling breakfast bowl? Try this Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl! Vegan & Paleo friendly!

I’ve been in need of a serious breakfast change, like ASAP. You see, I’ve been a little too comfortable with my daily breakfast routine. Not that its unhealthy or boring or anything like that, I’m just a creature of habit.

I basically feel the need to eat the same breakfast everyday because its satisfies my hunger (and soul), tastes good, and gives me tons of energy before working out. I told myself that I would never get old of it, but that feeling is going away. Out with the old and in with the new.

Insert this breakfast bowl. It’s still a yogurt bowl with nuts and fruit like I usually have, but better. You could argue that its a variation of the breakfast that I usually eat, but I’m a sucker for breakfast bowls!

Now until this recipe, I never had grapefruit on top of yogurt. I even thought it was super weird to begin with, but I trusted my heart and went with it.

Roasting the grapefruit makes it sweet and even better then when its raw. I’ve literally been obsessed with roasting fruit since this Roasted Banana Split Breakfast Bowl, because it makes all the difference.

Add a baklava-like topping of chopped pistachios, walnuts, golden raisins and honey, sprinkle on some chia seeds, and enjoy this filling dessert-like breakfast!

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 bowl

Ingredients

segments from one grapefruit
1/2 tsp. coconut sugar
2 Tbsp. chopped pistachios
2 Tbsp. chopped walnuts
1 Tbsp. golden raisins
1 tsp. honey sub maple syrup for vegan option
1/4 tsp. cinnamon
1 Tbsp. chia seeds
1 cup greek or coconut yogurt

Instructions

Preheat oven to 350 degrees.
sprinkle coconut sugar on top of grapefruit segments. Place on a cooking sheet lined with parchment paper. Bake for 20 minutes, or until slightly roasted.
Combine pistachios, walnuts, raisins and cinnamon in a bowl. Add in honey and mix together.
Add yogurt to a bowl. Add on roasted grapefruit, nut and honey mixtures and chia seeds.
Enjoy!

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Looking for other breakfast bowls? Try these recipes!

Roasted Banana Split Breakfast Bowl

Cinnamon Apple Noodle Breakfast Bowl with Candied Nuts

Paleo Elvis Breakfast Cobbler

February 20, 2016 by Bethany And Rachel 35 Comments

Need a reason to wake up in the morning? This Paleo Elvis Breakfast Cobbler is worth getting out of bed! Also Gluten-free, grain-free and dairy-free!

Some days I just don’t feel like getting out of bed. Ya feel me? I need a real good reason to get up, aka Breakfast! I get motivated to wake up early when I know that breakfast is going to be insanely delicious! Any one else like that?

So naturally, I was super excited for this months recipe redux theme and totally inspired by one of my most favorite bloggers, Kylie from Imma Eat That. A while back she posted and awesome Summer-inspired Breakfast Cobbler Recipe that looked extremely delicious!

Break Out of Breakfast Boredom:

“Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!”

Now, your probably thinking “how do I have time to make this in the morning?” Well, my friend, the beauty of this breakfast cobbler is that you can make it the night before and reheat it the following morning. It’s super easy to make, and you could even make it before you head off to work!

And if you know that this beauty will be your breakfast, you’d naturally probably wake up a few minutes before your alarm due to excitement! I mean, cobbler for breakfast that includes bacon is always a reason to get out of bed in my book.

Slightly sautéed bananas on the bottom, a sweet grain-free pancake-like cobbler nut butter topping with bits of bacon in every bite. What more could you want for breakfast? You could add a drizzle of pure maple syrup and call it a day, a very beautiful day!

Paleo Elvis Breakfast Cobbler

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1

Ingredients

2 bananas sliced
2 Tbsp. coconut flour
1/16 tsp. baking soda
1/8 tsp. cinnamon
2 Tbsp. almond butter
1 egg beaten
2 Tbsp. canned coconut milk
1/2 Tbsp. pure maple syrup
1/8 tsp. pure vanilla extract
1 piece center cut bacon cooked and crumbled

Instructions

Preheat oven to 350 degrees.
Coat a small skills with coconut oil and place on medium heat. Add sliced bananas and let cook for about 5 minutes, flipping when one side is browned.
In a small bowl combine coconut flour, baking soda and cinnamon.
In a separate bowl, combined almond butter, egg, coconut milk, maple syrup and vanilla. Whisk together until completely combined.
Add almond butter mixture to coconut flour mixture and mix to combine. Add in crumbled bacon. Pour mixture in skille over bananas.
Bake for 15 minutes, or until a toothpick comes out clean when inserted into skillet.

Adapted from Imma Eat That’s Grain-Free Breakfast Blueberry Peach Breakfast Cobbler

[Tweet “This Paleo Elvis Breakfast Cobbler is the BEST breakfast!”]

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Paleo Carrot Cake Monkey Bread Muffins

February 15, 2016 by Bethany 105 Comments

If you guys have been following this blog long enough, you are well aware of our obsession of making dessert into breakfast. I mean, who wouldn’t want to eat dessert for breakfast? It’s like a dream come true.

Monkey bread is already like dessert for breakfast, in terms of calories and sugar. If you don’t know monkey bread is, it is super fluffayyyyy rolls with caramel sauce-like goodness that makes me want to eat the whole thing in one sitting!

For this reason I (A) made them healthier with all-natural ingredients and limited sugar and (B) made them into muffins for portion control.

And knowing me, I can’t just make plain old monkey bread. I always have to think outside the box because I like to be difficult. I was always that kid that would be eating homemade BLTs while everyone was eating pizza at the lunch table.

But these Carrot Cake Monkey Bread Muffins aren’t difficult, They are actually extremely easy because I don’t have the patience for anything that requires more then 10 minutes. You’re welcome for my gold-fish-like attention span.

And they taste like carrot cake and monkey bread in one.

And the thick cream cheese icing oozes all over the warm muffins and makes you cry with happiness (well at least I did).

Paleo Carrot Cake Monkey Bread Muffins

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 9 muffins

Ingredients

1 1/4 cup cassava flour*
1/4 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. ginger
1/8 tsp. allspice
1 cup grated carrots
3/4 cup coconut milk
2 Tbsp. pure maple syrup
1 Tbsp coconut oil melted
1/2 cup chopped walnuts
1/2 cup golden raisins
ICING:
1/4 cup cream cheese coconut cream, or greek yogurt
1 Tbsp. pure maple syrup
1 Tbsp. orange juice
1.8 tsp. vanilla extract
1/2 Tbsp. orange zest

Instructions

Preheat oven to 350 degrees.
Combine first seven ingredients in a large bowl. Add in remaining ingredients and mix well until a dough forms.
Line 9 muffin slots with cupcake liners.
Roll dough into about 27 little dough balls. Stick 3 dough balls together and place in each muffin slot. Repeat with remaining dough balls (should make about 9 total).
Bake for 25 minutes, or until done.
Combine all ingredients for cream cheese glaze, and spoon over muffins.
Enjoy!
*Feel free to sub in regular flour!

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Whole30 Avocado Bacon and Egg Hash Brown Waffle Sandwich

January 20, 2016 by Bethany And Rachel 43 Comments

In a breakfast rut? Try this healthy Hash brown Waffle Egg Sandwich with Avocado! It's  paleo-friendly, gluten-free and grain-free!

To be honest, I'm not really a sandwich person. If I had the choice of eating a waffle or an egg sandwich for breakfast, the waffle would win by a landslide. Now I'm not really sure why, but bread does nothing for me. It's bland and doesn't excite my taste buds. With that being said, I really do like the insides of a breakfast sandwich; the drippy egg, the crispy bacon and the classic add-ons like 
tomatoes and of course, avocado.

So this bread dilemma got me thinking. I’m a huge fan of anything to do with potatoes and I make them quite often for breakfast. I’ve been seeing these hash brown waffles all over pinterest, and decided to give them a try.

I adapted the recipe from this one, and was incredibly pleased how they turned out. But my excitement didn’t stop right there.

I preceded to improve my original idea with creating the ultimate bread-less breakfast sandwich. Like seriously, the bread is no match to these crispy hash brown waffles.

You can say BYEE FELICIA to your sandwich bread and make these waffles instead. There is no need for bread ever again on a breakfast sandwich! You might as well just use the hashtag #changingtheworldonehashbrownwaffleatatime

Hash Brown Waffle Breakfast Sandwich with Avocado

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 3 sandwiches

Equipment

Waffle Maker

Ingredients

WAFFLES
1 medium potato shredded and peeled (about 1 1/4 cup)
1/4 cup fresh chopped rosemary
1 egg beaten
1 Tbsp. mashed avocado
salt and pepper
ADD ONS
3 eggs fried in coconut oil|
3 slices bacon fried in coconut oil
sliced tomatoes
sliced avocado

Instructions

Combine all ingredients for waffles in a bowl. Spray waffle iron with cooking spray and heat. Once heated,evenly spread potato mixture around the waffle maker. Close and cook until the potatoes are crispy and brown, about 7-10 minutes. Repeat with remaining mixture.
Let waffles cool. If waffles are square, slice in half. If waffles are larger and round (this is the kind of waffle make I have) slice in quarters.
For square waffles, top one half with fried egg, bacon, tomato and avocado slices. For round waffles, top a quarter with toppings and place other quarter on top to make a sandwich. Repeat for remaining waffles.
Enjoy!
*I made 3 sandwiches by using 1 1/2 waffles made in my round waffle maker (6 quarters)

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Crockpot Paleo Banana Bread with a Mocha Swirl

January 10, 2016 by Bethany And Rachel 105 Comments

Now you can have your coffee and eat it to with this Crockpot Paleo Banana Bread with a Mocha Swirl! Its also gluten-free and vegan-friendly!

Whats the first thing you think about in the morning? Is it “I’m so excited to go to work!” No. Is it “I can’t wait to work out at 5 am and run 10 miles in the cold!” No. Is it ” I need Cawfee!” Thats a big FAT YES! If your like 95% of America, then you need a cuppa joe first thing in the morning. I don’t blame ya, I guzzle 3-4 cups a day. Coffee is life, and without coffee, nothing good happens. Think about the last time you when a day without coffee. It was probably a horrible day, just saying’. But what most people don’t know is that when you bake with coffee, magical things can happen. It does wonders in baked goods with chocolate, and is basically like coffee you can eat. Banana bread is a great breakfast treat, am I right? Now how bout adding coffee and chocolate to banana bread? Hallo Mocha Swirl Banana Bread goodness! And its so simple and made in the slow cooker because slow cookers are Ah-maz-ing, am I right? Of course I am!

Crockpot Paleo Mocha Swirl Banana Bread

Print Recipe

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 12 servings

Equipment

Crock Pot

Ingredients

1 3/4 cup almond flour
1/2 cup arrowroot starch
1 Tbsp. baking powder
1 Tbsp. instant coffee granules
1/4 tsp. cinnamon
3 ripe bananas mashed
2 eggs beaten ( sub flax eggs for vegan option)
2 Tbsp. pure maple syrup
1/8 tsp. pure vanilla extract
2 Tbsp. coconut oil melted
2 Tbsp. cocoa powder

Instructions

Combine almond flour, arrowroot starch, baking powder, instant coffee and cinnamon in a large bowl. Stir well to combine.
In a separate bowl, combine mashed bananas, eggs, maple syrup and vanilla.
Add wet ingredients to dry ingredients, making sure to mix to form a smooth batter.
Set a side 1 cup of batter in a separate bowl and mix in coconut oil and cocoa powder.
Set slow cooker to low heat and spray with cooking spray.
Spoon in batter, alternating between regular batter and chocolate batter. Using a knife, swirl the batters together.
Let cook on low heat for four hours, or until done.
Let cool, and remove from crockpot.
Enjoy!
Adapted from the Roasted Root

[Tweet “Now you can have your coffee and eat it to with this Slow Cooker #Paleo Mocha Swirl Banana Bread!”]

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iHerb Review and Giveaway!

Use the codeWFR114 to get $5 off your first order!

Have you guys ever heard of iherb? If you didn’t, now is the chance to find out what it is! If you are into vitamins, supplements and natural health products at a discounted price, then this website is for you! They have a huge selection of awesome products, from herbs to all-natural cosmetics to healthy groceries! The amount of products they have on their site is incredible! It literally took me 2 weeks to figure out what products I wanted because I couldn’t decide! After two weeks of searching, I finally ordered the products I was most excited to try:

Baking: *Bob’s Red Mill Arrowroot Starch: Ive been wanting to try this in baking, but could never find it in stores!

Xanthan Gum: I love using this in gluten-free baking, its super hard to find in stores!

*Cacao Powder: I never tried it before, only cocoa powder!

*Raw Almond Flour: I love baking with almond flour and never tried the raw version!

*Used those ingredients in the recipe above!

Sweeteners:

I have been running super low on stevia so I decided to stock up with new flavors!

Better Stevia Dark Chocolate: Add to coffee for a mocha flavor!

Better Stevia English Toffee: Add this to coffee and/or smoothie for a caramel like flavor!

Sweet Leafs Vanilla Creme: Great in chai tea and smoothies!

Nunaturals Chocolate Syrup: I LOVE this stuff (hence why I got two)

Misc: Dandy Blend Herbel Dandelion Beverage: This stuff is a great alternative to coffee and tastes AH-MAZ-ING! Plus its perfect for those who can’t drink too much caffeine (aka moi)

Julian Bakery Paleo Coconut Flakes: This cereal is incredible! Its made of only coconut meat and coconut water and perfect for my paleo peeps out there.

Miracle Noodle Fettuccini: These noodles don’t have much of a taste (probs because they are zero calories) but perfect for an alternative to pasta! You just have to add sauce and flavoring!

Enter in my iherb giveaway where two readers will win a $50 iHerb Shopping Spree!

Giveaway Guidelines:

Winners MUST REGISTER to iHerb to claim their prize.
Shipping will be taken care of for both US and non-US winners. Specifically for winners out of the US, they are responsible for any additional taxes/duties/brokerage fees levied to them by their Customs Agency and/or Postal Service.
Also, before any international readers enters the giveaway, they need to check that iHerb can actually ship to their country: To see if iHerb ships to a specific country, go to iherb.com, add a product to the shopping cart and click the “Country” drop down menu to see if their country is listed.
If you could also ask your followers to like us on Facebook at www.facebook.com/iherb or follow us on Twitter at https://twitter.com/iHerb as well, that would be awesome!

a Rafflecopter giveaway

EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

January 7, 2016 by Bethany And Rachel 60 Comments

Have your cake and eat it too, for breakfast! These EASY German Chocolate Paleo Breakfast Bars are super simple to make and are the perfect grab n’ go breakfast!

After seeing how popular my recipe for Paleo Pumpkin Coconut Breakfast Bars were, I was itching’ to make another variation that involved chocolate. Thats where. German Chocolate Paleo Breakfast Bars come in

Because when ever you can have cake and chocolate for breakky you know its gonna be a good day, thats a known fact.

And when you make these ahead of time, you can grab em and go on with your day, aka you can eat cake on the run. Just a heads up, your co-workers might be a little jelly that you can enjoy a delicious breakfast while they starve because they didn’t have time to make breakfast.

And your co workers will judge you for a quick second because they’ll think you are eating something full of sugar and crappy ingredients. But when you tell them that what your eating is perfectly healthy and full of nutritious ingredients, their jaws will drop with jealousy.

Seriously these bars are the perfect grab n’ go breakfast for when you need to start your day with chocolate but don’t want a sugar crash. Did I mention that these guys don’t contain any (added) sugar?

Yep, NONE! They don’t need it because the banana naturally sweetens them!

It tastes like your eating dessert for breakfast, but your actually fueling your body with nutrients!

You’re welcome.

EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 8 bars

Ingredients

2 cups pecans
11/2 cups flaked unsweetened coconut
1/2 cup almond butter or coconut butter
1 banana mashed (you can also sub in 1/2 cup applesauce or pumpkin)
2 Tbsp. cocoa powder
1 Tbsp. coconut oil melted
1/4 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees.
Place pecans and coconut on a cooking sheet and place in oven for 15 minutes, or until slightly toasted. Set aside 1/2 cup of pecans and 1/2 cup coconut for topping.
Add pecans and coconut to a food processor and process until it is a flour or meal-like texture. Add to a large bowl.
In a small bowl combine almond butter, banana, cocoa powder, coconut oil and vanilla. Add to pecan-coconut mixture and mix well.
Use your hands to mix all ingredients together well.
Spray cooking spray (or use parchment paper) in a large loaf pan and transfer the mixture to pan and use a spatula to smooth out. Sprinkle on remaining pecans and coconut
Bake for 25 minutes, or until golden brown.
Let cool and slice into about 8 bars.
Adapted from my Pumpkin Coconut Breakfast Bars

[Tweet “#paleo and #sugarfree German Chocolate Cake Breakfast Bars! Could breakfast get any better than this? NOPE!”]

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German Chocolate Cake for Breakfast? Yay or Nay?

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!

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Post and Pictures updated 8/22/18*

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 !”]

Healthy Apple Pie Yogurt Brûlée {7 Ingredients!}

November 2, 2015 by Bethany And Rachel 28 Comments

Do you crave something sweet for breakfast? Have no fear! You can make this Healthy Apple Pie Yogurt Brûlée in a few minutes!

I LOVE greek yogurt for breakfast (now this apple pie yogurt brulee is my new obsession!)! Its one of the few things that actually keep me full for at least 3 hours. But I’m completely serious when I say NOTHING feels me up quite like a big bowl of greek yogurt does.

I’ve tried every breakfast food, from three egg omelets, oatmeal with a ginormous amount of PB, five multi-grain pancakes with bacon, etc.

Maybe its because my body is picky and tries to imply that only yogurt will do, or maybe its all in my head (insert awkward smiling emoji). But I’m not complaining, because greek yogurt is one of the most perfect foods in my opinion! Its full of satisfying protein that gives me tons of energy to go about my day!

Did you ever had apple pie for breakfast? oh no you didn’t? You can change that now! Did you have creme brûlée for breakfast before? Oh no, not that either? I can fix that!

You can have this simple but perfect Apple Pie Yogurt Brûlée for breakfast that can be made in under 5 minutes! Its hard to believe that this ~~dessert~~ breakfast is made of all natural ingredients and is paleo friendly, vegan friendly (when coconut yogurt is used), grain-free, gluten-free and just plain delicious!

Healthy Apple Pie Yogurt Brûlée {7 Ingredients!}

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 serving

Equipment

torch

Ingredients

1/2 plain greek yogurt or coconut yogurt
1 small apple finely chopped
2 Tbsp. crushed walnuts
1/2 Tbsp. pure maple syrup
1/8 tsp. ground cinnamon
1/8 tsp. pure vanilla extract
1 tsp. coconut sugar

Instructions

Mix together chopped apple and cinnamon in a microwave-safe bowl. Microwave for 1minute 30 seconds, or until apples are softened.
Combine yogurt, walnuts, maple syrup and vanilla. Mix in baked apple. Add mixture to ramekin.
Evenly spread coconut sugar on top of yogurt. Using a torch, melt the sugar and form a crispy top. Enjoy immediately
*slightly adapted from Skinnytaste

[Tweet “Now you can have your pie and eat it too, for breakfast! Make this #healthy Apple Pie Yogurt Brulee!”]

Linking up with tina muir and confessions of a Mother Runner for Meatless monday!

Linking up with Laura for Strange but Good!

grain-free

Dark Chocolate Fudge Zucchini Brownies

The BEST Flourless Dark Chocolate Zucchini Brownies

Ingredients

Instructions

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Question of the day!

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

Ingredients

Instructions

Pin For Later!

Looking for other breakfast bowls? Try these recipes!

Paleo Elvis Breakfast Cobbler

Ingredients

Instructions

Pin for Later!!!

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Paleo Carrot Cake Monkey Bread Muffins

Ingredients

Instructions

Pin for Later!

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Hash Brown Waffle Breakfast Sandwich with Avocado

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Crockpot Paleo Mocha Swirl Banana Bread

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iHerb Review and Giveaway!

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Enter in my iherb giveaway where two readers will win a $50 iHerb Shopping Spree!

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EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

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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

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Post and Pictures updated 8/22/18*

Pomegranate and Dark Chocolate Grain-free Biscotti

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Healthy Apple Pie Yogurt Brûlée {7 Ingredients!}

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