baking powder
CategoryBlueberry Chocolate Paleo Breakfast Scones
Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!
Print Recipe Blueberry Chocolate Paleo Breakfast Scones Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go! Ingredients- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
- Preheat oven to 375F.
- In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
- Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.
Life-Changing Paleo Chocolate Cupcakes
Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.
Print Recipe Life-Changing Paleo Chocolate Cupcakes Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting. Ingredients Cupcakes- 3/4 cup black cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut oil melted
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips or paleo chocolate
- 1/4 cup full fat canned coconut milk
- 1/4 cup coconut oil
Rating: 3.74
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 178
Rating: 3.74
You: Rate this recipe! Ingredients Cupcakes
- 3/4 cup black cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut oil melted
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips or paleo chocolate
- 1/4 cup full fat canned coconut milk
- 1/4 cup coconut oil
- Preheat oven to 350F. Line a muffin pan with parchment paper liners.
- In a blender combine all ingredients for cupcakes until smooth.
- Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
- In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes then whip until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
- Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Paleo Gluten Free Blender Banana Muffins
Super light and fluffy flourless banana muffins made with healthy ingredients! These paleo banana muffins have cauliflower in them. The gluten free banana muffin recipe you will want to make over and over again.
Print Recipe Paleo Gluten Free Blender Banana Muffins Fluffy paleo banana muffins made in the blender- in 5 minutes! Easy gluten free and paleo banana muffin recipe made with cauliflower! Best healthy paleo-diet breakfast banana muffins. Ingredients- 3 medium/large bananas
- 1 cup raw cauliflower
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chips and some for sprinkling on top
Rating: 3.81
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings muffins or 6 large bakery style muffins MetricUS Imperial Course Bread Votes: 31
Rating: 3.81
You: Rate this recipe! Ingredients
- 3 medium/large bananas
- 1 cup raw cauliflower
- 3 large eggs
- 1 1/2 cups almond flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chips and some for sprinkling on top
- Preheat oven to 350F.
- In a blender combine all ingredients (except chocolate chips) until smooth. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
- For six large bakery style muffins bake 350F for 45 mins. Cook less for twelve regular muffins.
Paleo Chocolate Sheet Cake
Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar.
Print Recipe Paleo Coconut Flour Chocolate Sheet Cake Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar. Ingredients Cake- 1 cup coconut sugar
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/3 cup coconut oil melted
- 6 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut milk
- 1/2 cup full fat canned coconut milk
- 3/4 cup chocolate chips
- 1/4 teaspoon sea salt
Rating: 3.95
You: Rate this recipe! Recipe Notes
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Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 20Rating: 3.95
You: Rate this recipe! Recipe Notes
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Ingredients Cake- 1 cup coconut sugar
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/3 cup coconut oil melted
- 6 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut milk
- 1/2 cup full fat canned coconut milk
- 3/4 cup chocolate chips
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 5" by 8" pan (I used a casserole dish, you could use a different size, just watch the cooking time) with parchment paper.
- In a mixing bowl combine all ingredients for the cake batter until smooth, then pour into the cake pan, and bake on 350F for 25-35 minutes (you will know the cake is done when a knife inserted into the middle of the cake comes out clean). Allow cake to cool before frosting.
- Heat the coconut milk for the frosting in a small saucepan over medium heat on the stove until warm, but not boiling. Then take it off the heat and add chocolate chips. Let the chocolate chips soak in the coconut milk until melted then stir until combined. Add salt and whisk. Place frosting into the fridge, stir on occasion, and let it chill until the frosting becomes semi-stiff, but still creamy and spreadable (about 1/2 hour).
- Once the frosting is formed, spread over the cake, slice, and serve. You can make chocolate shavings for decor by melting chocolate chips, spreading the melted chocolate over the back of a baking tray, cooling in the freezer for about 4 minutes, then scraping off into spirals with a large metal spatula.
Gluten Free Paleo Pumpkin Scones And Maple Glaze
Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. This paleo grain free pumpkin scone recipe is a family favorite. If you love scones as much as I do, then today is gonna be a good day for you!
Print Recipe Gluten Free Paleo Pumpkin Scones And Maple Glaze Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. Ingredients Scones- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
- Preheat oven to 375F.
- In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
- Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
- Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.
Gluten Free Paleo Pumpkin Coffee Cake
Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.
Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
- Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
- In a mixing bowl, combine the ingredients for the crumble topping.
- Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
- For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
- Top the cake off with glaze and serve.
Gluten Free Paleo Pumpkin Donut Holes
You don’t need a fancy cake pop mold to make these, just a mini muffin tin! Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser!
Print Recipe Gluten Free Paleo Pumpkin Donut Holes Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser! Ingredients- 1/2 cup cassava flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1/2 cup cassava flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- Preheat oven to 350F. Generously grease a donut hole or cake pop tin with coconut oil. If you don't have either of these baking forms, you can also use a mini muffin pan!
- In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
- Fill a pastry bag with the batter, then squirt the batter into a cake pop/mini muffin tin (the cake pop molds will have a little hole in the top of each segment). Fill 3/4 the way full.
- Bake on 350F for 15 minutes. Then roll in coconut sugar (for paleo) or regular sugar (for non-paleo). They store well on the counter for a few days and then in the freezer.
Paleo Banana Raspberry Bread
Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).
Print Recipe Paleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
Rating: 1
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 2
Rating: 1
You: Rate this recipe! Ingredients Bread
- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
- Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
- In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
- Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
- For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Soft and Chewy Vegan Paleo Blondies
The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating.
Print Recipe Soft and Chewy Vegan Paleo Blondies The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating. Ingredients- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
Rating: 3.5
You: Rate this recipe! Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Ingredients
- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
- Preheat oven to 350F. Line a 7" square brownie or cake pan with parchment paper.
- In a food processor (or by hand) combine all the ingredients for the blondies (except the chocolate chips) and blend until smooth. Then stir in the chocolate chips by hand.
- Press the dough evenly into the 7" brownie or cake pan.
- Bake on 350F for 20-25 minutes until golden brown.
The Best Vegan Chocolate Chunk Paleo Cookies
The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! 11g protein per cookie!
Print Recipe The Best Vegan Chocolate Chunk Paleo Cookies The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! Ingredients- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chunks
Rating: 4.56
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Ingredients
- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chunks
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
- Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 14 cookies. Sprinkle with sea salt flakes (optional).
- Bake on 350F for 12 minutes or until golden brown.