oatmeal raisin is a classic cookie flavor combo, & part of what makes the cookie so good is that it’s so chewy and dense, thanks to the addition of oats. in my recipe here, i use a combination of flours with raisins and shredded unsweetened coconut in order to achieve the chewiness of an oatmeal raisin cookie, minus the oatmeal part 😉
can you get more springy than a lemon poppyseed muffin?! i simply do not think so. a light, fluffy, lemony yellow muffin, eaten as part of a breakfast, snack, or dessert, you just can’t go wrong!! my new lemon poppyseed muffins are grain-free, dairy-free, refined-sugar free, aka PALEO + delish!!
the words “banana nut muffin” remind me of a very specific muffin that i used to eat a LOT when i was a lot younger. the big muffins that came in a 3 pack and were topped with walnuts — i used to eat those for breakfast, at volleyball tournaments, any time. they were so sweet and dense, & when i saw this SIMPLE MILLS banana mix, i knew i had to try my own version of banana nut muffins!! these are perfectly dense but still light, filled w/ walnut pieces & sweet n light banana flavor, i could go on. here’s how to make them!
so carrot cake is like THE cake that is a true treat in my mind. i don’t know if it’s the cream cheese frosting or the multiple additions of raisins, walnuts, or even coconut/pineapple, but every time i hear or see or eat carrot cake, i want some more. this loaf is truly PERFECT for any day of the week as a breakfast, snack, or dessert, because it checks off all those boxes and fixes the craving, but it isn’t as heavy or sweetened as a full on cake might be. it’s a recipe that’s honestly just necessary, and i’m SO EXCITED to share it today!
okay so i came up with this brownie recipe and ingredient combination by the request of my mini me (@jozlow) to make a bar with espresso in it!!
to be honest, you might not know there was straight coffee or espresso grounds in this, but it enhances the brownie flavor so much that you just can’t leave it out! [realistically, you can leave it out if you want, lol, but it really does make the flavor that much better].
even the walnuts come THRU in this brownie batter and batch… they make it SO indulgent and so good.
in this recipe, i use the SIMPLE MILLS chocolate muffin & cake mix, which i picked up at whole foods [they also have it at mariano’s]. it’s a paleo baking mix that you can use to make muffins or cake or cupcakes, or now with my recipe: BROWNIES!!! to be honest, one of the things i legit love about this is that a serving size is 2 brownies, & the nutrition facts are outrageously flattering. for 2 brownies… it’s… just over 100 calories… how is that possible?! the mix is made with clean ingredients, keeping it free of gluten, dairy, grains, soy, refined sugar. which means it really fits my blog and everything i make on here!! so i can have a brownie with lunch [or breakfast if you are feeling bold] without feeling weighed down by the density of those normally heavier baking ingredients!
okay! here’s how i make the brownies:
i started by melting the coconut oil, and letting it cool to room temperature, because i mix it with eggs, and the last thing i want is for it to be too hot that it starts to cook the eggs. NO. so let the coconut oil cool on the side before you start mixing!
to the cooled melted coconut oil, add eggs and vanilla, and mix until they are combined. next, you’ll add the coffee grounds or espresso grounds. a lot of recipes prefer using espresso or instant coffee powder, and that’s because normal coffee grounds could really change the texture of the brownie if they aren’t used appropriately, or are used in excess. my recipe & the way i tested it was completely successful and DELISH using plain old coffee grounds, (just 1.5 tbsp!). so combine the coffee grounds to the wet ingredients, and combine. next, add your coconut sugar. once combined, finish the mixture by adding the SIMPLE MILLS chocolate muffin & cake mix! lastly, you can add the walnuts to the batter here, or just sprinkle them all over the top once your batter is poured.
when everything has been mixed, pour the batter into a parchment-lined or greased 9×13 baking dish or pan. and bake on 350F for ~30-35 minutes.
› 7 tbsp coconut oil, melted + cooled
› 3 eggs
› 1 tbsp vanilla extract
› 1.5 tbsp espresso or coffee grounds
› 3/4 cup coconut sugar
› 1/2 cup walnut pieces
HOW TO MAKE »
- set oven to 350F.
- melt the coconut oil, & let it cool to room temperature.
- to cooled melted coconut oil, add eggs & vanilla. mix until combined.
- add coffee grounds or espresso grounds. stir to combine with wet ingredients.
- add coconut sugar. stir to incorporate.
- add the SIMPLE MILLS chocolate muffin & cake mix to wet ingredient mixture.
- add the walnuts to the batter [or sprinkle them all over the top once your batter is poured in baking pan]
- pour brownie batter into a parchment-lined or greased 9×13 baking dish or pan.
- bake on 350F for ~30-35 minutes.
BANANA BREAD. can it get any more classic? i’ve been wanting to create my own banana bread recipe for a while, & i finally did it! it’s free of all the following: gluten, grains, dairy, soy, nuts, refined sugar. when it came out of the oven, i just had to sample it before i even took these photos, & trust me when i say this — my BANANA BREAD has been LANDED. it’s fluffy, dense, moist, full of banana flavor, & completely heavenly. let’s get to it!
reese’s peanut butter cups used to be my absolute favorite candy. the PB middle was always the best part, & i’d eat all the chocolate off the outside first to save the best for last. this new nut butter cup recipe is my new reese’s!! with 2 mixtures to layer into the nut butter cup, the chocolate mixture + the nut butter mixture, you get the reese’s vibe immediately!! the sunbutter [of sunflower seeds] is the closest in texture & flavor to peanut butter, in my opinion, and it is a little salty, so it was my choice of substituting for these nut butter cups… time to build it up, butter cup
ohhhhh my goodness. the lemon blueberry combination. i almost have NO words for the heaven that it is… but i’ll try and give you an idea of how legit incredible this bread is. i first thought of this idea becuase i wanted to make something that has a more vibrant flavor than the typical breads — banana, zucchini, pumpkin. those are all delish in a warm + comforting way, and i wanted this new bread to be brighter & lighter. i seriously chose this flavor combination as my effort to WILL spring into action. enter: LEMON. Continue reading
OKAY. it’s here!! this will be the first bread recipe that i’ve tested & successfully created for my blog! i’ve been wanting to make something like a banana bread, but without the bananas; which would make it just bread. but i didn’t want to make just bread! [shouts to @aeengels12 for the inspiration for a sweet potato based bread – this one’s for yaaa.] i wanted the flavor to be neutral in terms of not having fruit or cinnamon or any nut butter, & the reason for that was because i wanted to be able to put whatever toppings on it without clashing or overpowering any flavs!
one of the main reasons i wanted it to be neutral was becuase i recently discovered a new type of jam [just fruit preserves, no sugar] & immediately knew i needed a base for a THROWBACK CONCEPT. i used to eat this legitimately every single day for lunch in high school….can you guess? PEANUT BUTTER & JELLY, ANYONE? except that peanut butter isn’t paleo & jelly is sugar-filled, SO… now that i’ve discovered that all other nut butters are heavenly in their own regard and this new raspberry fruit spread from [@TRADERJOES], i’m determined to bring back PB&J.
i tested it with my family + a few others [@chelsboyle, @jozlow], & after batch 2 — which turned out to be just what i was hoping to create — it’s ready for you!
if you were looking for the most classic chocolate chip cookie made paleo, you’ve found them. there’s a science to making cookie dough, where you first cream the ‘butter’ or [sub] with the sugar, then add the other wet ingredients [egg, vanilla], before combining with the mixed dry ingredients. let’s not forget the important last step, the stirring of the chocolate chips into the batter. YES.