Author: Allie

Peanut Butter Sea Salt Carob Chip Cookies

Peanut Butter Sea Salt Carob Chip Cookies

I love working with carob as a break from chocolate chips sometimes. It’s actually from a plant in the pea family and tastes just as sweet as chocolate! It’s popular in Hebrew and Arabic traditions. Hope ya’ll enjoy!

Sweet Potato Muffins

Sweet Potato Muffins

YES! Finally, I get to mix two of my favorite things! Sweet potatoes and muffins! Genius! I know right? Go me. I hope you enjoy this recipe as much as I loved creating it. Enjoy!

Gluten-Free Black Bean Brownies

Gluten-Free Black Bean Brownies

Hey guys! So I know there was a black bean brownie craze a few years back. Is it just me or does anyone remember when Hayley Duff made that black bean cake on her cooking show and everyone’s jaws dropped? Okay, maybe that was just me. But ANYWAY. The whole idea of black beans being put into baked goods and tasting so amazing and NOT like beans..is probably the best thing since sliced {gluten-free}bread. Seriously, it doesn’t taste like a taco or a dip, it tastes like the fudgy brownie goodness that you know and love. Just with added protein and fiber 😉 Hope you enjoy!

 

**Sorry low-carb peeps, but legumes (beans) have plenty of carbs so this recipe isn’t very keto or paleo friendly.

Gluten-Free Black Bean Brownies

August 15, 2018
: 12
: 12 min
: 20 min
: 22 min
: Easy

By:

Ingredients
  • 1 can of black beans (drained and rinsed)
  • 1 cup of coconut sugar
  • 3 tbsp of coconut oil (melted)
  • 1/3 cup of cocoa powder
  • 1.5 tsp of baking powder
  • 2 eggs
  • 1/2 cup of chocolate chips (optional)
Directions
  • Step 1 First, preheat your oven to 350 and grease a 9in brownie pan.
  • Step 2 Next, start by draining and rinsing your beans. I then added them to the food processor and mixed until smooth.
  • Step 3 Then, add sugar,coconut oil, and eggs to the bean mixture and blend until smooth.
  • Step 4 Add in baking soda and cocoa powder and mix.
  • Step 5 Pour mixture into greased pan and bake for 20 minutes.
Mango Salsa

Mango Salsa

I’ve been on such a salsa kick lately. Pretty low in calories, super flavorful, and you can get so creative when making it! I mixed a bunch of different ingredients in this salsa recipe including NUCO garlic flavored coconut oil..yes, I said garlic flavored. It adds […]

Almond Butter and Banana ”Quesadilla”

Almond Butter and Banana ”Quesadilla”

Hey guys! I’ve teamed up with NUCO and want to present you a sweet take on a quesadilla! NUCO has amazing wraps, oils, cereals and more! They are all organic, Non-GMO, paleo and autoimmune friendly! I mean, what more can you ask for?! What’s even better […]

Gluten-Free Peach Cobbler

Gluten-Free Peach Cobbler

Gluten-Free Peach Cobbler

August 4, 2018
: 6 ramekins
: Easy

By:

Ingredients
  • 4 peaches (I used big South Carolina peaches, not small ones)
  • 2 tbsp of coconut sugar
  • 2 tbsp of vanilla
  • 1 tsp of cinnamon
  • Half a stick of grass-fed butter
  • 3 tbsp of dairy free coconut creamer
  • 1/2 cup of almond flour
  • 1/2 cup of gluten free rolled oats
Directions
  • Step 1 Preheat oven to 375.
  • Step 2 First cut your peaches into small pieces and place in a pan with a dab of your butter in the pan. Cook over low heat until the peaches begin to soften. Add in cinnamon and vanilla.
  • Step 3 Next, in a bowl, mix together the flour, oats, sugar.
  • Step 4 Then, cut the rest of your butter into small pieces and add that to the flour mixture.
  • Step 5 Using your hands (or a mixer) mix the flour and butter mixture together until it is crumbly or just in pieces and then add in creamer.
  • Step 6 Set up your greased ramekins and start to fill them with the warm peaches mixture. I usually add a thin layer of the butter and flour mixture to the bottom first, then peaches, then top it with the flour and butter mixture again.
  • Step 7 Bake for 40 minutes , let cool, and enjoy!
Why I Went Gluten-Free

Why I Went Gluten-Free

There are a few reasons why I went gluten-free. Now before I get into any of it, I do want to say that eating gluten isn’t bad. It’s not the devil nor will it kill you. It was a personal choice along with a choice my body was asking me […]

Weight Loss Basics

Weight Loss Basics

I was hesitant to write about weight loss for a few reasons. Number one: After working in this field for years as well as going through my own weight/health issues, I thoroughly realized that there is no one-size-fits-all. What works for your friend who is […]

Chocolate Chunk Tahini Blondies

Chocolate Chunk Tahini Blondies

Never thought I’d be baking with tahini! Turns out this creamy sesame seed paste can make your baked goods soft, fluffy, and a substitute for eggs (if needed). I really enjoyed making these blondies. Blondies are basically brownies but without the cocoa.

I wanted to make these gluten free, dairy-free, and low glycemic. I make a lot of low glycemic baked treats because I want to be able to cater to people who have blood sugar issues and/or have diabetes or pre-diabetes. There are alternatives out there so this way they can still enjoy their sweet treats! So, try it out and let me know what you think! Hope you enjoy! 🙂

Chocolate Chunk Tahini Blondies {GF, DF, Low Glycemic}

June 26, 2018
: 12
: 15 min
: 15 min
: 30 min
: Easy

By:

Ingredients
  • 3/4 C Almond Flour
  • 1/4 tsp of baking soda
  • 3/4 C Tahini
  • 1/2 C of coconut sugar
  • 1/2 C of coconut oil melted
  • 2 eggs
  • 1 tsp of vanilla
  • 1/2 C of Pascha 100% dark chocolate chips (sugar-free)
Directions
  • Step 1 Preheat oven at 350
  • Step 2 First, mix together the tahini, eggs, melted coconut oil, and vanilla.
  • Step 3 Next, in a separate bowl, mix the baking soda and almond flour.
  • Step 4 Then, slowly add the flour mixture to your wet mix.
  • Step 5 Fold in the chocolate chips
  • Step 6 Place in a greased 9×9 pan
  • Step 7 Bake for 15 minutes. Insert a toothpick to check if it is ready. If the toothpick comes out clean, then it’s good to go!