Recipes

Breakfast baked sweet potatoes stuffed with creamy almond butter, banana slices, chia seeds & a sprinkle of cinnamon! An easy to make paleo breakfast that tastes like dessert!

Ingredients

• 2 medium sweet potatoes, washed
• 2 tablespoons natural almond butter
• 1 banana, sliced
• 2 teaspoons chia seeds
• Cinnamon
• Sea salt

Instructions

• Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.

• Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.

Healthy no bake cookies made with half the amount of sugar in traditional no bake cookies and coconut oil instead of butter. Dairy-free, vegan and refined sugar free.

Ingredients

• ½ cup melted coconut oil
• ½ cup natural almond butter
• ½ cup coconut sugar
• ¼ cup cocoa powder
• ¼ cup unsweetened vanilla almond milk
• pinch of sea salt
• 1 teaspoon pure vanilla extract
• 3 cups oats

Instructions

• Add melted coconut oil and almond butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.

• If desired you can heat the almond butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.

• Add oats to a large mixing bowl and top with almond butter cocoa mixture. Stir until well combined.

• Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.

• Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.

• Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.

Notes

• No oil version: I’ve also made this recipe with a mashed banana in place of the coconut oil. The cookies will turn out  a little bit more dry without the coconut oil, but still yummy.
• Sugar: You can use granulated sugar instead of coconut sugar, but you will definitely want to heat the peanut butter cocoa mixture to dissolve the sugar.

Quick cinnamon bread made healthier! No sugar, no grains, delightfully moist and soft with a crispy cinnamon "sugar" crust. You won't believe it's low-carb, Paleo and vegan!

Ingredients

Dry Ingredients

• 2 cups fine almond flour
• 1/4 cup tapioca flour
• 3 Tbs monkfruit granules
• 1/3 cup ground flaxseed
• 1/2 Tbs cinnamon
• 1/2 Tbs baking powder
• 1/2 tsp baking soda
• 1/2 tsp pure stevia powder
• 1/8 tsp pink salt

Wet Ingredients

• 1/2 cup + 3 Tbs water
• 1 Tbs vinegar
• 1/4 cup buttery coconut oil - or avocado oil
• 1 tsp vanilla

These are the ultimate flourless brownies made with a cashew butter base, no refined sugar, no butter, and of course, no flour!

Ingredients

Wet

• 1 cup creamy cashew butter, unsalted (if you’re using salted, omit additional salt from recipe)
• 2 eggs, large
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract

Dry Ingredients

• ⅔ cup coconut palm sugar
• 1/3 cup cocoa powder
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Instructions

1. First, preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
2. Place wet ingredients in a large bowl and mix until combined. Then, add dry ingredients to wet and mix until combined. Your batter should have a cookie dough consistency (it should be thick!).
3. Transfer dough into a 9×9-inch pan and use your fingers or a spatula to evenly spread out onto the pan. If you notice that there is a lot of oil on the top of your dough, this is normal! Simply use a piece of paper towel to blot as much of it off it as possible.

These soft and chewy pumpkin seed butter cookies are a delicious, allergy-friendly treat. These pumpkin seed cookies are nut free, gluten free, grain free, and vegan.

Ingredients

• 1/2 cup pumpkin seed butter (with no added sugar or salt)
• 1/2 cup maple syrup
• 1/2 cup coconut flour
• 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate
• 2 teaspoons pure vanilla extract
• 1 teaspoon vinegar or lemon juice
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• Optional topping: pumpkin seeds for sprinkling on top of the cookies

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.

Learn how to make vegan banana bread that’s sooo moist! While we’re baking, learn the scientific health reasons on why you should eat more bananas and use more almond flour in your baking!

California Almond Flour - Alive & Organic

Curries and stews just aren’t the same without a nice piece of flatbread to dip with. This plant based vegan lentil flatbread recipe couldn’t be any simpler. With just two ingredients, these are super quick to whip up for any meal of the day. They work great for sopping up the gravy left in your bowl or as a bread substitute for peanut butter and jelly sandwiches!

Ingredients:

• 1 cup red lentils
• 2 cups water

Instructions:

• Soak the lentils in the water for 3 hours.

• Pour into a blender and blend until creamy.

• Preheat a nonstick pan or griddle on medium high.

• Pour a ladle full into pan and swirl into a nice circle.

• Cook until bubbles pop in batter, similar to cooking pancakes.

• Flip and cook on other side.

• Eat immediately or store in a tupperware container in the fridge for up to a week.

Our Keto Cinnamon Walnut Butter Cookies have all the classic flavors along with crisp edges and a soft, chewy center.

Ingredients:

• 3/4 cup Almond Flour
• 1/2 cup Erythritol
• 1 tablespoon Cream of Tartar
• 1 teaspoon Baking Powder
• 1 tablespoon Cinnamon ground
• 14 ounces Walnut Butter
• 3 Eggs

Instructions:

• Preheat oven to 180C/355F.

• In a bowl add the almond flour, erythritol, cream of tartar, baking powder, and cinnamon and stir until combined.

• Add the walnut butter and eggs to the dry ingredients and mix well. The dough will be very thick and sticky.

Just a handful of ingredients make these delightful Pistachio Five Spice Macaroons. Dip them in chocolate for an extra level of deliciousness.

Ingredients:

• 1 cup pistachios
• 2 tbsp honey
• 3 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 tbsp 5 spice
• Pinch salt
• ¼ cup coconut butter
• 1 ½ cup desiccated coconut
• 1/4 cup water

Instructions:

• Grind pistachios into a fine meal in a food processor.

• Add remaining ingredients except desiccated coconut and water then grind again.

• Transfer to a bowl along with the desiccated coconut and water and mix by hand.

For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.

Ingredients:

• cooking spray

• 3 eggs, beaten

• 1 tablespoon apple cider vinegar

• 3 bananas, mashed

• ¼ cup coconut oil, melted

• ¼ cup honey

• 1 teaspoon vanilla extract

• 3 cups almond flour

• 1 teaspoon ground cinnamon

• ¾ teaspoon baking powder

• ½ teaspoon ground nutmeg

• ½ teaspoon salt