Recipes

Recipe: Almond Flour Keto Bread with Yeast

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This Easy Keto Bread Recipe with yeast provides the best airy, soft bread crumbs and delicious real bread flavor. Bonus, this almond flour bread with yeast has only 3.6 grams of net carbs per slice, and it’s also gluten-free, dairy-free, and paleo-approved.

Ingredients:

  • ¾ cup Lukewarm Water
  • 2 ¼ teaspoons Active Dried Yeast optional, this adds a lovely flavor.
  • 1 teaspoon Maple Syrup or inulin - no Sugar will be left in the recipe, this feeds your yeast.
  • 2 large Egg Whites
  • 2 large Eggs
  • 2 tablespoons Extra Virgin Olive Oil or melted coconut oil, avocado oil, almond oil, or melted butter
  • 2 ½ cups Almond Flour
  • ½ cup Whole Psyllium Husk
  • 2 tablespoons Flaxmeal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt

Instructions:

  • Preheat oven to 200°C (400°F). Line a 9x5-inch loaf pan. Cover with parchment paper. Oil the paper and pan with olive oil. Set aside.

  • In a small mixing bowl, add active dried yeast, maple syrup, and lukewarm water. The yeast 'eats' the sugar to delivers gas, and no sugar will be left in the recipe. Set aside 10 minutes to proof.

 

Recipe: Keto Pumpkin Cheesecake Bars

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Silky, rich and dreamy - not to mention EASY - pumpkin cheesecake bars! Fall flavors abound in this no-bake dessert that is a serious game-changer. No dairy, no eggs, no nuts!

Ingredients:

Crust

Pumpkin Cheesecake Filling

  1. 1 cup coconut butter - melted
  2. 3/4 cup canned coconut milk - shaken & warm
  3. 35-44 drops monkfruit - to taste
  4. 1/4 cup pumpkin purée
  5. 1 3/4 tsp pumpkin spice - to taste
  6. dash of pink salt

 

Recipe: Healthy Fig Bread

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Made with mashed figs and bananas, honey, Greek yogurt and whole wheat pastry flour this healthy fig bread is perfectly moist, naturally sweetened, oil-free and such a great recipe to make during fig season!

Ingredients:

  • ½ cup mashed banana, about 1-2 ripe bananas
  • ½ cup mashed figs, plus more for topping
  • 2 eggs
  • ½ cup plain Greek yogurt
  • cup honey
  • cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. Preheat the oven to 350˚F.

  2. Use a fork to mash bananas and figs. Combine the two in a mixing bowl.

  3. Mix in eggs, yogurt, honey, coconut sugar and vanilla.

 

Recipe: Healthy Pumpkin Bread

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The BEST Healthy Pumpkin Bread that is naturally sweetened with maple syrup. YUM!

Ingredients:

  • 1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp orange zest
  • 2 eggs (use flax eggs for vegan)
  • 1 cup pumpkin puree
  • 1/3 cup coconut oil, melted and cooled
  • 1/4 cup orange juice
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup crushed pecans

Instructions

  1. Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
  2. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
  3. In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
  4. Pour the wet ingredients into the dry and mix together until combined.
  5. Pour the batter into your loaf pan filling 3/4 of the way full and sprinkle with crushed pecans.
  6. Bake for 45-55 minutes, or until a toothpick comes out clean.
  7. Let cool for at least 30 minutes before serving.

 

Recipe: Cranberry Apple Tart

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The Apple Tart option is an easy alternative but I wanted to tweak this recipe for Thanksgiving. This Cranberry Apple Tart is absolutely delicious!

The color of this dessert is vibrant and alive thanks to the beautiful fresh cranberries! Due to the cranberry tartness, it does require quite a bit more sweetener, so keep that in mind - but it is, after all, a HOLIDAY treat! Check out this Rawfully Tempting dessert..

Ingredients:

Crust Ingredients
3/4 cup almonds 
3 Tbsp shredded coconut
11 medjool dates (pitted)
pinch sea salt
                           
Filling Ingredients
5 1/2 cups apples (total) - (see Filling Preparation)
     2 cups apple (processed like applesauce)
     1 1/2 cups apple (processed fine slivers)
     1 1/2 cups apple (sliced thin, and chopped)
3/4 cup  cranberries (fresh or frozen)
6 Tbp Irish moss paste (optional) or 2 Tbs ground chia
1 1/2 tsp cinnamon
1 tsp vanilla extract (3 drops *Medicine Flower Vanilla Extract)
2 Tbs lime or lemon juice
5 Tbs honey (or maple syrup)
1 dash of nutmeg, to taste
2 Tbs coconut sugar 
1/4 cup raisins, optional
1/4 to 1/2 cup walnuts, chopped
1 pinch Himalayan salt

Recipe: FullyRaw Apple Pie

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Yummy yummy yummy I got pie in my tummy! There's no better pie to bring to a holiday feast to share with family and friends! I hope that you enjoy my special twist on this classic pie! It's raw, vegan, and simply delicious!

Ingredients:
Approximately 10 apples of your choice (Fuji or Honeycrisp)

3-4 pounds of pitted dates
Raw dried figs (fresh figs work as well)
Cinnamon
Nutmeg

Directions for the crust:
In a food processor, combine the dried figs and approx. 2 lbs of dates until it reaches a cookie dough consistency.
Press this crust into the bottom of your pie pan dish.

Recipe: Almond Flour Pumpkin Bread (Healthy, Gluten free)

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A healthy, Gluten-free Almond Flour Pumpkin Bread with the most delicious moist crumb, perfect to celebrate the fall season. Bonus, this healthy pumpkin bread recipe is also low-carb, sugar-free, and gluten-free.

Ingredients

  • 1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
  • cup Crystal Sweetener of Choice I used erythritol, but coconut sugar would work as well if not keto/sugar-free.
  • ¼ teaspoon Salt
  • ¾ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger

Liquid ingredients

  • 4 Large Eggs at room temperature
  • ¾ cup Canned Pumpkin Puree not pumpkin pie filling!
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Coconut Oil melted, or melted butter

Recipe: No-Bake Vegan Brownies with Chocolate Ganache

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Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!

Ingredients

BROWNIES

  • 1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
  • 1 cup raw almonds
  • 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
  • 3/4 cup cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs (plus more for topping)
  • 1/4 tsp sea salt

GANACHE FROSTING (optional)

  • 1/4 cup almond milk
  • 1 cup dairy-free dark chocolate (chopped)
  • 2 Tbsp coconut oil (melted // or sub vegan butter)
  • 1/4 – 1/2 cup powdered sugar
  • 1/4 tsp sea salt

Recipe: Almond Butter Chocolate Fudge Chunk Ice Cream {Paleo & Vegan}

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Easy no churn Almond Butter Chocolate Fudge Chunk Ice Cream that's made with just 6 ingredients and is paleo, vegan, and contains no refined sugar.

Ingredients

For the Ice Cream

  • 2 medium size bananas ripe but not overripe
  • 1 and 1/3 cups unsweetened creamy almond butter
  • 1 cup unsweetened almond milk
  • 1 and 1/2 tbsp pure maple syrup
  • 2 tsp pure vanilla extract

For the Fudge

  • 1/4 cup unsweetened cream almond butter
  • 1/2 cup Enjoy Life Brand dark chocolate morsels these are dairy free and soy free
  • 1/2 tsp pure vanilla extract

Instructions

  1. Prepare an 8 x 4 inch loaf pan or freezer safe container by lining with parchment paper if desired*

  2. Put the bananas and almond butter in a blender and blend on high until smooth. Add in the almond milk, maple syrup and vanilla and blend again, until combined and creamy but not too long (less blending will prevent air pockets from forming in the ice cream.)

Recipe: Healthy Raw Vegan Pumpkin Pie

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I am really on a pumpkin spice bender this fall. It’s kind of ridiculous. As soon as the weather cooled down a little, I wanted to make a pumpkin pie right away. I have a recipe that I really love but I wanted to make a version with less coconut oil for a lighter version. This version of the recipe is still rich, with cashew, hazelnut and coconut cream, but is almost half of the calories of my previous pie!

Ingredients

Date Crust

  • 2 cups hazelnuts
  • 6 dates
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Pumpkin Pie Filling

  • 2 cups cashews, soaked 2 hours
  • 2 cups peeled pumpkin
  • 1 cup maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut cream
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 tablespoon soy lecithin granules (optional)