Easy, Nourishing & Delish Recipes

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Gluten-free Roasted Strawberry and Toasted Coconut Scones

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These  Roasted Strawberry and Toasted Coconut Gluten-free Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

I want to start this post off with a serious question.  What exactly are scones?  Are they just dressed up biscuits or  just fluffy-single serving cakes?  

 

I am confused about what they actually are, but that really doesn’t matter.  Scones are delicious, sweet and just perfect in their own unusual way.  The world may never know what scones really are, but it’s a beautiful mystery.

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

This brings up another question that I always get confused about.  Since dolphins are considered whales, why aren’t whales considered dolphins?  Ok sorry, a little off topic that time.  Besides the point, who wouldn’t want a scone for breakfast?  

 

I actually feel sophisticated when I eat a scone because I pretend I’m at a British tea party wearing a formal dress.  Then I remember that I hate wearing dresses and continue to eat my scone and sip my tea(pinky up) in sweatpants looking like I got hit by a train #judgeme.

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

When I was looking for a recipe to adapt from, almost all recipes included tons of butter.  I’m not against the golden spread, but I wanted to make these vegan for all my vegan homies out there (holla!).  I finally came across this recipe that included only a little bit of melted coconut oil.

 

 Who says scones are always full of fat and sugar?  Not I, my friend!  These babies are gluten-free, vegan-friendly and refined sugar-free!    Roasting the strawberries brings out the sweet flavor even more and the addition of the toasted coconut is dynamite! 

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

These scones are also perfect for valentines day to serve to your sweetie for breakfast<3

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

Roasted Strawberry and Toasted Coconut Gluten-free Scones

Print Recipe

Ingredients
  

  • 2 cups gluten-free flour (I like this one
  • 1 Tbsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1/4 cup hot water
  • 1 1/2 cup whole strawberries
  • 1/2 cup toasted coconut

Instructions
 

  • Preheat oven to 400 degrees.
  • Place strawberries on a cooking sheet lined with parchment paper. Bake for 20 minutes until roasted, set aside.
  • Combine flour, baking powder and cinnamon in a large bowl.
  • In a separate bowl, combine maple syrup, coconut oil and vanilla. Mash roasted strawberries into mixture.
  • Add wet mixture to dry ingredients and stir well (batter will be dry). Add hot water to mixture and mix until all ingredients are completely combined. Add in toasted coconut and mix well.
  • Heat oven to 350 degrees. Place parchment paper on a cooking sheet and drop batter by 1/3 cup measurements. Round edges with fingers so they are shaped like scones (or big cookies).
  • Bake for 20 minutes, or until golden.
  • Enjoy!
  • Recipe adapted from this one

 

These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

 

 

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These Gluten-free Roasted Strawberry and Toasted Coconut Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

You may also like These Recipes

Gluten-Free Strawberry Coconut Bread

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Gluten-Free Toasted Coconut Muffins with Pecan Streusel 

COCO4-2

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

by 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.

Looking for a healthy but tasty holiday cookie this season? Try these grain-free Pomegranate Dark Chocolate Biscotti with a paleo and vegan option!

  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!).

Looking for a healthy but tasty holiday cookie this season? Try these grain-free Pomegranate Dark Chocolate Biscotti with a paleo and vegan option!

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!).

Looking for a healthy but tasty holiday cookie this season? Try these grain-free Pomegranate Dark Chocolate Biscotti with a paleo and vegan option!

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!

Looking for a healthy but tasty holiday cookie this season? Try these grain-free Pomegranate Dark Chocolate Biscotti with a paleo and vegan option!

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 !”]

Looking for a healthy but tasty holiday cookie this season? Try these grain-free Pomegranate Dark Chocolate Biscotti with a paleo and vegan option!

Sweet & Salty Healthy Blueberry Almond Granola

by 22 Comments

A healthy breakfast granola that combines the sweet flavor of blueberries with the salty flavor of almonds! You will love this Blueberry Almond Granola!

I’ve always been obsessed with  sweet and salty combinations.  I always got kettle corn at theme parks, had a handful of sweet and salty trail mix when I needed a snack and my mom always packed me sweet and salty granola bars for lunch in school.

A healthy breakfast granola that combines the sweet flavor of blueberries with the salty flavor of almonds! You will love this Blueberry Almond Granola!

It’s actually funny because I hate foods that are too sweet and I usually never like adding salt to my food, but when paired together, the sweet and salty flavors are perfect.

A healthy breakfast granola that combines the sweet flavor of blueberries with the salty flavor of almonds! You will love this Blueberry Almond Granola!

When Blue Diamonds sent me samples of their almonds, I quickly remembered the sweet and salty combo that I love so dearly.  I usually use unsalted nuts when making a recipe but I decided to change it up by using these almonds.

 The sweetness of the dried blueberries is the perfect match for the saltiness of the almonds.  Needless to say, this Sweet and Salty Blueberry Almond Granola is a winner, and its the perfect way I flavor my adventure!

A healthy breakfast granola that combines the sweet flavor of blueberries with the salty flavor of almonds! You will love this Blueberry Almond Granola!

Sweet & Salty Healthy Blueberry Almond Granola

This granola is my favorite summer breakfast!  You can  bag it up and eat it on the go, at the beach, with ice cold milk or yogurt, or even on top of ice cream!

Sweet & Salty Healthy Blueberry Almond Granola

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients
  

  • 1 cup Blue Diamonds Roasted Salted or Lightly Salted Almonds divided
  • 1/2 cup gluten-free oat flour
  • 1/2 cup gluten-free oats
  • 1/2 cup dried blueberries
  • 1/4 cup flaxseeds
  • 1/2 cup dark chocolate chips vegan if needed
  • 1/4 cup pure maple syrup
  • 2 Tbsp. coconut oil melted
  • 1/4 tsp. pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees.
  • In a food processor add 1/2 cup almonds and process into an almond flour/meal (be careful not to process too long, or it will turn into a butter).
  • Finely chop the remaining 1/2 cup almonds.
  • In a large bowl combine almond flour, chopped almonds, oat flour, oats, blueberries, flaxseeds, chocolate chips and cinnamon.
  • In a separate bowl, whisk together maple syrup, coconut oil and vanilla. Add to dry ingredient mixture. Mix well, making sure all ingredients are completely combined.
  • Spread granola out on a cooking sheet lined with parchment paper. Bake for 10 minutes than take out of oven and flip with a spatula. Bake for another 10 minutes.

 A healthy breakfast granola that combines the sweet flavor of blueberries with the salty flavor of almonds! You will love this Blueberry Almond Granola!

  I love taking Blue Diamond Roasted Salted and Lightly Salted Almonds anywhere I go!  Whether it be on a long bike ride by the bay, a long walk on a breezy summer day, or even a nice hot day at the beach!

 Its the perfect way to refuel when your low on energy!  It satisfies your salty cravings without being unhealthy!  Now tell me.  how to you flavor your adventure?

ALMOND

“This “Flavor Your Adventure” post is sponsored by Blue Diamond Almonds. For more snack ideas to “Flavor Your Adventure” this summer,visit Blue Diamond Almonds on Facebook (http://facebook.com/bluediamond)/”


Products I used for this Recipe

Marshmallow Peanut Butter Ice Cream

by 38 Comments

The classic childhood sandwich turned into a sweet frozen treat

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Back in elementary school, I ate a peanut butter and fluff sandwich almost everyday for lunch.  I loved having a dessert-like sandwich that was the perfect afternoon pick-me-up to get me through the rest of the school day.  The only problem was, that this sandwich was super messy!

I got fluff all over my fingers every day and required about 50 napkins to clean myself up!

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Marshmallow Peanut Butter Ice Cream

While I was thinking bad to my childhood this morning, an idea pooped in my head that I should make this flavor into a delicious ice cream!  Its a sweet, vegan and dairy-free frozen treat that will take you back to your childhood roots!

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Marshmallow Peanut Butter Ice Cream

  • 1 cup canned coconut milk
  • 2 cups non-dairy milk (I used almond milk)
  • 1/4 cup dates, pitted
  • 1 cup vegan marshmallow fluff *
  • 1/4 cup natural peanut butter
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup chopped peanuts
  • 2 Tbsp. peanut butter, melted
  1. Place a stainless steel bowl in the freezer.
  2. Combine first 6 ingredients in a Vitamix or blender, and blend on high for about 2 minutes.
  3. Let mixture chill in refrigerator for about 20 minutes, then pour into cold stainless steel bowl.  Place in freezer.
  4. After about 45 minutes, or when edges start to freeze, take out of freezer and stir vigoursly using a whisk.
  5. Place back in freezer and continue to check about every 30 minutes and stirring for about 30 seconds every time.
  6. When mixture is almost completely frozen but not quite, drizzle melted peanut butter and sprinkle on chopped peanuts.
  7. Then stir, breaking up the ribbons of peanut butter as they start to freeze, creating ripples.
  8. Transfer the ice cream to a covered storage container until ready to serve.

* For the Marshmallow fluff, I used THIS recipe, but you can also use THIS one or buy it, like THIS kind

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We hope you enjoy this Marshmallow Peanut Butter Ice Cream!

Purple Sweet Potato Pie Muffins

by 13 Comments

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I have always been wanting to try purple sweet potatoes, but I can never find them! Fortunately I had the chance to try some amazing Stokes purple sweet potatoes from Frieda’s Specialty Produce! These are non-gmo, organic and grown in California! Frieda’s is especially known for their exotic unusual (but awesome!) stock of fruits and veggies that are rarely found in supermarkets! I love that they have so many cool produce items to try, from banana buds to dragon fruit! Anything you could ever want and more! All of their produce is the highest qaulity! I can’t wait to try some new fruits and veggies from Frieda’s Produce!

StokesPSP_ProductPageShot

photo courtesy of Frieda’s Produce

 

Now onto the the recipe: Purple sweet potato pie Muffins! Don’t be alarmed by the purple color, I promise you that these tater’s taste exactly like regular sweet taters, except they are richer/denser, AKA better! Don’t get me wrong, I love regular sweet potatoes, but these purple sweet potatoes are on a whole new level! Especially in these pancakes! They help to sweeten and give great texture to these thanksgiving-themed muffins! 

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Purple Sweet Potato Pie Muffins

makes 10-12 muffins

  • 1/2 cup coconut flour
  • 2 cups almond milk
  • 1 tbsp maple syrup/honey
  • 2 tsp. cinnamon
  • 1 tbsp unsweetened coconut
  • 1 egg or flax egg for vegan option
  • 1/2 cooked purple sweet potato, skin removed

1. Prehet oven to 350 degrees.

Combine all ingredients in a food processor and blend well

2. Add to muffin tins lined with muffin liners and top with more coconut and nuts (if desired)

3. Bake for 25 minutes, or until done.

4. Enjoy

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 Health Benefits:

Purple Sweet Potatoes

  • High in antioxidants, vitamins and minerals such as vitamin A,  vitamin C, manganese,  copper, vitamin B6,  potassium and iron
  • High in fiber
  • Low in fat
  • Complex carb
  • Low-glyemic

Recipe as a whole:

  • All-natural
  • No preservatives
  • No processed ingredients
  • Clean
  • Gluten-free
  • Grain-free
  • Dairy-free
  • Refined sugar-free
  • Dairy-free
  • High in fiber
  • Low-glycemic
  • Paleo
  • Vegan (if flax egg is used)
  • Vegetarian

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1st Blogiversary! Peanut Butter-Chocolate Strawberry Cheesecake

by 15 Comments

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We can’t believe it’s been a year since we started Athletic Avocado! It doesn’t even feel like it’s been that long! It all started, like most blogs do, with a passion for healthy cooking and baking. We never would have thought that this blog would make the progress that it has (especially with photography!).

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Thank you to everyone who has supported us along the way, we appreciate it! It’s been a crazy, yet rewarding ride! What better way to celebrate than with cheesecake?

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We both love cheesecake, peanut butter, chocolate and strawberries, so we put them all together for a healthy, guilt-free, and most importantly delicious cheesecake!

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Peanut Butter-Chocolate Strawberry Cheesecake

Cheesecake

  • 2 8oz packs Neufchâtel cheese or cream cheese, softened
  • 2 cups plain or vanilla greek yogurt
  • 1.5 cups strawberries, pureed
  • 1/4 cup honey
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract

1. Pre-heat oven at 350 degrees and coat a springform/cake pan with oil/butter

2. Mix all ingredients in a food processor/blender and spread evenly in pan

3. Top with PB topping and use a toothpick to make little swirls

3. Bake for 35-45 minutes, or until done

5. Top with chocolate sauce

Peanut Butter topping

  • 1.5 tbsp peanut butter
  • 1 tsp coconut oil
  • 1 tsp honey

1. In a microwave-safe bowl, melt all ingredients for about 30 seconds and mix well together, swirl on cheesecake

Chocolate Sauce

  • 1 tbsp coconut oil, melted
  • 1 tbsp honey
  • 1 tbsp cocoa powder

1. Mix all ingredients together in a small bowl and pour over cheesecake

 

Here are our top 5 favorite recipes of this past year! Check em’ out!

1. German Chocolate Cake Oatmeal

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2. Burrito-Bowl Stuffed peppers

3. Banana Bread “Nuttzo”

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4. Peach Pie Oat Pizza

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5. The Most Amazing Tripe Chocolate Granola

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  • What’s your favorite kind of cheesecake?
  • Have you ever had strawberries and peanut butter together?

 

 

Paleo Honey Pistachio Ice Cream

by 6 Comments

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Ever since almond milk became popular a few years ago, I’ve been replacing it with cow’s milk in everything.  I just adore the nutty taste that it adds to oatmeal, smoothies and even in baking. Almond Breeze sent me the Hint of Honey Vanilla and I was so excited to try it!    I knew that it would be perfect in this honey pistachio ice cream recipe.

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I hope you all enjoy this recipe!

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Paleo Honey Pistachio Ice Cream

  1. Add coconut milk, almond milk, honey, vanilla, salt and 1/2 cup of pistachios to Vitamix and blend on high for 2 minutes. Refrigerate until thoroughly chilled.
  2. Add remaining ¼ pistachios to mixture and transfer  mixture to your ice cream maker and churn according to the manufacturer’s instructions.
  3.  Serve  immediately as a soft serve or transfer it to an airtight container and place it in the freezer and let soften until desired.
  4. Enjoy!

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Looking for a healthy snack that is the perfect afternoon pick-me-up?  Try Almond Breeze Oven-Roasted Dark Chocolate Almonds! Perfect for curbing a sweet-tooth!

If you want something salty, go for Almond Breeze Oven-Roasted Sea Salt Almonds!

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Happy Memorial Day! Thanks to all of those who have fought for our Country!

God Bless! 🙂

“This post is sponsored by Blue Diamond Almonds.”

EASY Banana Bread Nut and Seed Butter

by 17 Comments

I’ve am now obsessed with making my own nut butter!  It’s super easy and you can save lots of money!  I have always wanted to try Nuttzo, a type of nut and seed butter, but its so expensive that I will not dare even to go near the stuff!  Seriously, $15.00 for a jar that I can polish off in a week, no thank you.

Homemade Nut and Seed Butter

Thank fully I made my own homemade nuttzo, and I believe that its even better then the store bought!  I added my own banana bread flavoring  (all natural and refined sugar-free of course), and voila, the most amazing, cheapest nut (and seed) butter you will ever taste!

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Banana Bread Nut and Seed Butter 

(adapted from My Healthy, Happy Home)

  • 1 cup almonds
  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 2 Tbsp. sunflower seeds
  • 2 Tbsp. pumpkin seeds
  • 1 1/2 ripe bananas, mashed
  • 1 Tbsp. coconut sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  1. Place all nuts and seeds on a cooking sheet and bake at 350 degrees for about 15 minutes, or until slightly toasted (you can skip this step if you would like).
  2. Place all nuts and seeds in a food processor and blend until a butter forms, about 3-5 minutes.
  3. In a small sauce pan, add banana, coconut sugar, cinnamon and vanilla.  Place on low heat for about 5-7 minutes, or until mixture resembles a sauce.
  4. Add banana mixture to nut and seed butter and blend in food processor for another 2-3 minutes, or until blended evenly.
  5. Enjoy!

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Health Benefits

  • All-natural
  • No preservatives
  • No artificial ingredients
  • No artificial sweeteners
  • Refined sugar-free
  • Gluten-free
  • Dairy-free
  • Grain-free
  • High in fiber
  • Healthy fats
  • Paleo
  • Vegan
  • Vegetarian
  • Whole 30

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Paleo Banana Nut Donut Holes

by 10 Comments

My favorite muffin flavor is banana nut (igf your’e wondering my motivation behind making these banana nut donut holes).  There is just something about it that makes the world go round! My mom used to by the prepackaged banana nut muffins for my lunch in middle school and they were the highlight of my day (I hated middle school!!).  They were no where near healthy, with artificial banana flavoring and a chock-full of sugar (yuck I do not know why I ate them!)

 I have made a few types of muffins the past few days so it was time to recreate something else.  Banana nut munchkins came into my mind and they are amazing!  They literally taste like a banana nut muffin transformed into a donut!

Homemade Banana Nut Donut Holes

 No artificial flavoring or added sugar in here, just the good stuff!  Wheat and Gluten-free and perfect for all you paleo guys out there in need of a donut!

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Banana Nut Munchkins

Makes 15-20 donuts

  • 1/3 cup coconut flour
  • 2 eggs, beaten
  • 1 1/2 Tbsp. unrefined cane sugar (I used chancaca) or honey
  • 1/4 tsp. baking soda
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. coconut oil
  • 1/2 banana mashed
  • 2 tbsp. crushed walnuts,
  • more walnuts to roll donuts in, optional
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a food processor.  Blend for 20 seconds or until dough is form.
  3. Roll dough into 15-20 balls and roll in crushed walnuts.
  4. Bake for 10-15 minutes, or until fully cooked.
  5. Enjoy!

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Health Benefits

Coconut flour

  • Packed with fiber and protein
  • Healthy fats
  • Wheat-free
  • Gluten-free

Bananas

  • Packed with many vitamins and minerals such as potassium, manganese, magnesium, folate, vitamin B6, C and A
  • Plenty of fiber
  • Natural sugar

Like This Recipe? Try This One!

Paleo Maple Banana Donuts

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Homemade Banana Bread Dairy-free Coffee Creamer

by 14 Comments

This Banana Bread Dairy-Free Coffee Creamer tastes delicious in coffee without all of the added sugar and preservatives!

This Dairy-Free Banana Bread Coffee Creamer tastes delicious in coffee without all of the added sugar and preservatives!

I’ll admit it, I used to be one of those flavored coffee cream junkies.  What ever flavor it was, I had to have it!  I adored all the dessert flavors, including caramel macchiato, irish cream, butter pecan and every flavor in between. 

 

Once I read an article on how bad these really were, I stopped buying them completely.  I was not into the added sugars, artificial flavoring and the processed ingredients that I can’t even pronounce. This Dairy-Free Banana Bread Coffee Creamer tastes delicious in coffee without all of the added sugar and preservatives!  I was destined to come up with my own flavored creamer made with all-natural ingredients.  Coconut milk stood in for the creamy texture of creamy and the date and ripe banana lends to a sweet flavor.  This is super easy to make, dairy-free, vegan, paleo and just plain delicious in a cup of coffee! This Dairy-Free Banana Bread Coffee Creamer tastes delicious in coffee without all of the added sugar and preservatives!

Dairy-free Banana Bread Coffee Creamer

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 1 1/2 cups canned coconut milk
  • 2 cups almond milk
  • 4 dates presoaked in water and drained
  • 1 overripe banana
  • 1/2 tsp. vanilla extract

Instructions
 

  • Place banana and dates in a blender (I used a vitamix) and blend until smooth.
  • Add remaining ingredients and blend for about 1 minute, or until mixture is smooth without any lumps.
  • Enjoy in coffee or tea!

This Dairy-Free Banana Bread Coffee Creamer tastes delicious in coffee without all of the added sugar and preservatives!

 

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