Banana Bread Coffee Cake

Banana Bread Coffee Cake

It has finally started to drizzle in southern California, and we are so excited about it! So in honor of this chilly weather we’re staying indoors, brewing some fresh coffee and whipping up this DELICIOUS Banana Bread Coffee Cake! It is another great recipe from paleomg.com and it truly hits the spot!

Give it a try for yourself, this super moist totally paleo treat is the perfect way to start (or end) your day with a treat!

Ingredients:

  • 3 brown bananas, mashed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup almond butter (or other nut/seed butter)
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
For the toppings:
  • 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond flour
  • 1 teaspoon cinnamon
  • ¼ cup pecans, crushed

Directions:

  1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
  4. Pour batter into baking dish. Place on a baking sheet.
  5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
  6. Place chunks of the toppings all around the top of the banana bread mixture.
  7. Place in oven to bake for 50 minutes.
  8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
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Berry Bliss Bars

Berry Bliss Bars

Why is it that healthy desserts just don’t quite seem to hit the spot the same as their sugar and dairy filled counterparts? And how does one replace the many delicious frozen treats with healthier options? Well we’re happy to say that these Berry Bliss Bars are the answer!! A scrumptious treat for your tummy and your taste buds that you just won’t believe are sugar-free, diary-free and totally paleo!

Go on, we dare you! ;]

Ingredients:

For the crust
  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt
For the toppings (part one)
  • 2 teaspoon coconut milk/water
  • ½ cup raspberries
  • ½ cup blackberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice
For the toppings (part 2)
  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

Directions:

  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.

Apple Cider Muffins

Apple Cider Muffins

Nothing is sweeter than the taste of warm apple cider on a cold day (not that we’ve been having very cool days in SoCal lately … today was a chilly 85 lol). However, we decided that the only thing that could be better than the delicious beverage has to be a fresh out of the oven apple cider muffin! Our recipe uses ‘sweet’ sorghum flour (a gluten substitute) which we found we really enjoyed, flavor and texture wise! It is comparable to tapioca flour, which you can use instead if that’s what you have on hand.

er you’re experiencing an early spring like us or you’re in the midst of the “polar vortex” these treats are a must try!

 

Ingredients:

  • 1/2 C. almond butter
  • 1/2 C. apple cider
  • 1 apple (cored & shredded)
  • 1 egg
  • 1/2 tsp. apple cider vinegar
  • 1/2 C. ‘sweet’ white sorghum flour
  • 2 Tbsp. coconut flour
  • 1/4 C. sugar in the RAW
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt

Directions:

  1. Preheat oven to 350 degrees
  2. In medium bowl mix together shredded apple, almond butter, egg, and apple cider vinegar (make sure ingredients are completely blended)
  3. In  a separate bowl mix dry ingredients; sorghum flour, coconut flour, baking powder, baking soda and salt
  4. Add wet ingredients to dry and mix completely
  5. Grease (or use cupcake liners) muffin tins and pour in batter
  6. Bake for 20-25 minutes
  7. Let cool, Enjoy!

-L&A

[DIY] Valentine’s Day Coasters

[DIY] Valentine’s Day Coasters

We love working with Tim Holtz Distressed Inks, and after finding a box of tumbled tile in the garage (leftover from a bathroom project several years ago) the idea popped into our heads to stamp the tile and use them as Valentine’s Day coasters! The size of the tiles seemed perfect (3.5″ by 3.5″). This is a fun 5 minute project, using only 3 distressed ink colors along with “Painted Fence” paint, and we just love the naturally distressed result!

To start, we rubbed the ink pads on the tile using the brown colors to develop a worn effect.

Then we white washed the tile with Painted Fence, and rubbed the excess off with  a paper towel.

Lastly, we stamped our design!

Voila! Stunningly simple DIY coasters! Be careful though, this project is so easy it may become your new addiction! hehe

**To prevent scratching delicate surfaces, you can either apply felt or self-adhesive rubber dots (the kind you use to prevent your kitchen cabinet doors from banging) to the back of each tile. You may want to think about decoupage-ing the tile as well to protect your one of a kind design **

-L&A

Raspberry Chia Chocolate Bark

Raspberry Chia Chocolate Bark

Monday’s can be rough … whether you had a crazy weekend or just kept it simple at home, the appearance of Monday morning always seems a bit too sudden. So to switch it up this morning, we decided to treat ourselves and sweeten the start of our Valentine’s week!

This is another quick and easy recipe that is a truly decadent snack for you to enjoy or package and share :]

Ingredients:

  • 3/4 C. Enjoy Life mini chocolate chips (for melting)
  • 1 Tbsp. chia seeds
  • 5-10 Raspberries to crumble for topping

Directions:

  1. Melt chocolate chips in a double broiler or in your microwave
  2. Stir in chia seeds
  3. Cover a small plate or pan with parchment paper and spread your chocolate about 1/4 – 1/2 inch thick onto the paper
  4. Crumble raspberries and place on top of the chocolate
  5. Place into freezer for 1 1/2 hours (or until completely set)
  6. Remove from parchment paper, break into pieces and serve immediately

-L&A

Carrot Cake Truffles

Carrot Cake Truffles

What started as a simple carrot cake using leftover shredded carrots from our crumble bars turned into this happy accident of a recipe that is almost too good to be true! Crumbling the cake after it cooled and adding some coconut milk whipped cream to moisten and roll into little truffles turned this basic carrot cake into a delicious chocolate covered snack.

Ingredients:

  • 1 cup carrots finely grated
  • 1.5 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar in the RAW
  • 1/2 cup sliced almonds
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3-4 heaping teaspoons coconut-milk whipped cream for filling
  • 1 cup Enjoy Life mini chocolate chips for topping

Directions:

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix the almond flour, baking soda, coconut palm sugar and sliced almonds
  3. In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots
  4. combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
  5. lightly grease an 8×8 pan with coconut oil
  6. pour batter evenly in the pan and bake approximately 30-35 minutes
  7. let cake cool completely on a wire rack, before “crumbling” with a spoon
  8. Mix in 3-4 heaping spoonfuls of whipped cream (distributing evenly) this is what will hold your cake together as truffles
  9. Using your spoon create 1 inch cake rounds (this should make about 15 cake balls)
  10. Place onto a non-stick sheet and set in the refrigerator to harden
  11. In a small bowl melt the chocolate chips
  12. With a spoon roll balls into chocolate until fully covered, set back onto your non-stick surface and let cool completely
  13. ENJOY!

-L&A