1-minute Peanut Butter Chocolate Cookie Cup

Last night I wanted something sweet after dinner, but I didn’t want to take the time to bake anything, so I came up with this 1-minute microwave Peanut Butter Chocolate Cookie Cup! It’s gluten free, six ingredients, and takes only five minutes to put together.

Ingredients (serves 1-2 people depending on how hungry you are… I ate the whole thing, lol)
-1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
-1/4 cup nut milk (I used almond)
-2 tsp coconut sugar
-1/4 tsp baking powder
-1 T creamy nut butter (I used 🥜)
-1-2 T mini chocolate chips (sub dairy free to make this recipe #dairyfree and #vegan )

Directions:
1. Mix all ingredients together in a microwaveable bowl, except for chocolate chips, until nice and smooth.

2. Add half the chocolate chips and stir into the mixture, then add the rest on top.

3. Microwave (I covered with a paper towel just to be safe 🤷🏼‍♀️) for 1 minute to 1 min and 15 seconds (depending on how much you want the center to be done). I like more of a doughy consistency, so I go for one minute.

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Feel free to experiment by using whatever ingredients you have on hand. Don’t have coconut sugar? Use regular. Don’t have GF 1 to 1 flour? Use whatever you have!

Paleo Hot Chocolate

Over a foot of snow has fallen so far here in Asheville! No better way to warm up than with a cup of Paleo Hot Chocolate!

In a small pot on medium high heat I added:

• 1/2 cup French Vanilla @nutpods

• 3/4 cup unsweetened coconut/almond milk (if you don’t have nut pods you can just use nut milk)

• 1 T organic cacao

• 1 T maple syrup

  I used a whisk to stir and combine ingredients until hot. If you’re feeling naughty, top with shaved dark chocolate and Kahlua! 😈

Paleo Snickerdoodles

I love sweets, but I’m finding healthier alternatives to the processed, refined sugar sweets I used to crave. These Paleo Snickerdoodles by @paleorunningmomma are a great alternative for when I want something a little sweet… especially around the holiday season. They’re dairy free, gluten free, and vegan!

Ingredients: 

• 1/3 cup coconut oil

• 6 Tbsp almond butter

• 1/4 cup pure maple syrup

• 1/4 cup maple sugar or coconut sugar

• 1 tsp vanilla extract

• 1 flax egg (1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water, set aside for 10-15 minutes)

• 1 1/4 cup blanched almond flour

• 2 Tbsp + 1 tsp coconut flour

• 1 tsp baking powder 

• 3/4 tsp cinnamon

• 1/4 tsp sea salt

Okay, I’ll be honest. I didn’t have any almond butter, so I used peanut butter (gasp!)I didn’t have flax seeds so I used a real egg (another gasp!). My cookies came out a little thicker (I should have flattened them out more) but otherwise, they were so delicious! 

For entire recipe instructions click here: https://www.paleorunningmomma.com/thick-chewy-paleo-vegan-snickerdoodles/

Pumpkin Spice Macaroon Cookie

One of my favorite recipes is the Coconut Macaroon Cookie from @toneitup . I also love their workouts and other tasty recipes, so be sure to check out their website: https://www.toneitup.com/

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I decided to (pumpkin) spice these up by adding some pumpkin and pumpkin pie spice. I love having a couple of these for a mid afternoon snack with some tea, or having one after dinner if I really need something else in my stomach before I go to bed.

Ingredients (makes 14 cookies):
2 bananas, mashed
1 egg
1 cup unsweetened coconut flakes
2 scoops vanilla protein
2 T pumpkin puree
2 tsp pumpkin pie spice
Nonstick spray of your choice

Preheat oven to 350 degrees. Combine all ingredients in a bowl (I like to mash the bananas first though). Spray cookie sheet, add 2 T of mixture to make 14 macaroons. Tone It Up’s original recipe says 13 minutes but mine always take at least 20 minutes, so keep an eye out. All ovens are not created equal!

If you’re not a fan of coconut, you could try leaving it out or replacing it with cocoa nibs!

Paleo Apple Pie Crumb Bars by Jay's Baking Me Crazy

Fall begins in officially three days, so let the fall food recipes commence! When I saw these Paleo Apple Pie Crumb Bars by Jay’s Baking Me Crazy, I immediately looked in my cabinet to see which ingredients I already had, and then went to the store to buy the rest, because I had to try this ASAP! Gluten free, dairy free, vegan, & naturally sweetened with maple syrup… they are the perfect, healthy fall treat.

Ingredients (makes 9 bars)

Shortbread Layer

• 2 cups almond flour

• 2 tablespoons coconut flour

• 1/3 cup coconut oil

• 1/3 cup maple syrup

• 1/2 teaspoon salt

Apple Layer

• 2 cups diced apples about 2-3 depending on size

• 1 1/2 teaspoons apple pie spice or cinnamon

• 1/8 teaspoon salt

• 1 tablespoon arrowroot powder

• 1/4 cup maple syrup

• 1 tablespoon water if needed

Crumb Topping

• remaining shortbread mixture (1/4 of total)

• 2 tablespoons chopped pecans

• 1/4 teaspoon apple pie spice

For full recipe, visit: jaysbakingmecrazy.com

Paleo Peach Cobbler

I love sweets, but nowadays I know how to eat them in moderation and/or adapt them to be gluten/dairy free. Being from the South, I grew up with sweet, decadent desserts like banana pudding, pecan pie, and one of my favorites… peach cobbler. I love eating peach cobbler during the summer when peaches are in season. Luckily, I’ve found a grain and dairy free version which leaves out ingredients like sugar and flour that weigh me down. Thanks to ovenloveblog.com for this delicious recipe!

Ingredients (serves 4-6):
*2 cups peaches; peeled, pitted and sliced
* ¼ cup water
* 4 tablespoons butter (I actually used ghee) or coconut oil
* ¾ cup almond flour (I use @bobsredmill )
* 1 egg
* ¾ cup full-fat coconut milk
* ¼ cup plus 2 tablespoons raw honey (I used maple syrup)
* 1 teaspoon vanilla extract
*cinnamon and nutmeg, for topping
*full-fat coconut milk or cream for topping (I used @thaikitchen )

Directions:
1. Preheat the oven to 350.
2. In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
4. While the butter is melting and peaches simmering, mix the almond flour, coconut milk, egg, honey and vanilla until well-combined.
5. Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
6. Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
7. Serve warm with a drizzle of full-fat coconut milk/cream.

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Next time you are craving something sweet, forget the sugary stuff that will leave you feeling bleh, and try this instead!

Paleo Parfait

I love dessert. There. I said it. And I will never stop loving dessert for as long as I live. While I will have the occasional slice of cake, cookie, or piece of pie (on a special holiday or someone’s birthday), nowadays I satisfy my sweet tooth with foods that have minimal/natural sugar and are dairy/gluten free, and I’ve never felt better.
 

These Fruit Parfaits with Paleo Pie Crumbles and Coconut Whipped Cream hit the spot last night. Please, please, make this!
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I adapted the pie crust recipe from  @wholesomeyumblog to make these Paleo Pie Crumbles, and I couldn’t have been more pleased. Seriously. So. Good.
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For Paleo Pie Crumbles:
1 1/4 cup almond flour
2.5 T coconut sugar
3 T ghee, melted
1/4 tsp vanilla
Pinch of sea salt
~In a large bowl, mix almond flour, coconut sugar, and sea salt together. Add melted ghee and vanilla and stir until combined.
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For the paleo whipped cream:
-1 can coconut cream (refrigerated overnight… I used @thaikitchen )
-1 T organic maple syrup
-1 tsp vanilla
~Whisk by hand or use an immersion blender to combine ingredients until you achieve a whipped-cream-like consistency.
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Layer pie crumbles and your favorite fruit and top with coconut whipped cream and any other topping you desire (I added some walnuts to mine). This will make about 6 servings.

Strawberry, Granola (GF), & Whipped "Cream"

“Eat less sugar, you’re sweet enough already.” ~The Internet 🤷‍♀️
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Strawberry season is soooo close, and I absolutely can’t wait to eat them...literally. Local strawberries aren’t available yet, but I grabbed some today at the grocery store and knew exactly what I was going to do with them. I recently tried out @purely_elizabeth granola and I fell in love with the crunchy, lightly sweet formula with a touch of saltiness that takes it to another level of deliciousness for my taste buds. So I chopped up a few strawberries, added a few spoonfuls of granola and topped it with whipped coconut cream, and in minutes I had a sweet treat with no refined sugars. I used the cranberry pecan granola, which I really like, but I prefer the original flavor (the cranberries are a little chewy and I don’t like how they get stuck in my teeth)! I made my own whipped coconut cream with added vanilla and a touch of maple syrup. It is such a great treat/dessert that doesn’t leave me feeling guilty. And it got a 10/10 from my taste-testing daughter! 😊