ground cinnamon

Gluten Free Paleo Pumpkin Pop Tarts

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New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make!

Print Recipe Gluten Free Paleo Pumpkin Pop Tarts New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make! Ingredients Pumpkin Butter Filling

1 cup pumpkin puree
1/4 cup apple sauce
2 tablespoons coconut sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
dash of sea salt

Pastry Dough

1 cup almond flour
1 cup arrowroot flour
1 large egg
1/4 cup palm oil shortening
2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice

Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

For the glaze, top with this recipe.

Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

For the glaze, top with this recipe.

Ingredients Pumpkin Butter Filling

1 cup pumpkin puree
1/4 cup apple sauce
2 tablespoons coconut sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
dash of sea salt

Pastry Dough

1 cup almond flour
1 cup arrowroot flour
1 large egg
1/4 cup palm oil shortening
2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350F.
For the pumpkin butter filling, stir all ingredients together in a small sauce pan and bring to a boil. Boil for 1 minute, then turn down to low, and simmer for 20 minutes until thick. Set aside.
For the pastry dough, combine all ingredients together in a bowl and blend until combined. Form the dough into a 1" tall rectangle and roll out in-between two pieces of parchment paper until the dough is 1/4" thick.
Spoon 2 tablespoons pumpkin butter filling 1" apart width wise on the pastry dough- leaving half of the rolled out dough empty of filling (this side will be used to fold over as the top the pop tarts).
Fold over the empty side of pastry dough onto the side with pumpkin filling and cut into four equal pop tarts. Crimp edges before baking. Transfer the parchment paper with pop tarts onto a baking tray and bake on 350°F for 25 minutes until golden. Then top with glaze (see recipe notes for the glaze recipe).

Nutrition Facts Gluten Free Paleo Pumpkin Pop Tarts Amount Per Serving Calories 691 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 3g 15% Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 47mg 16% Sodium 139mg 6% Potassium 172mg 5% Total Carbohydrates 95g 32% Dietary Fiber 11g 44% Sugars 26g Protein 15g 30% Vitamin A 182% Vitamin C 9% Calcium 22% Iron 28% * Percent Daily Values are based on a 2000 calorie diet.

October252017

Gluten Free Paleo Pumpkin Scones And Maple Glaze

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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

Glaze

2 tablespoons nut butter peanut or cashew
2 tablespoons arrowroot flour
1 1/2 tablespoon maple syrup
1-2 tablespoons water

Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
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

Glaze

2 tablespoons nut butter peanut or cashew
2 tablespoons arrowroot flour
1 1/2 tablespoon maple syrup
1-2 tablespoons water

Instructions

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.

Nutrition Facts Gluten Free Paleo Pumpkin Scones And Maple Glaze Amount Per Serving Calories 464 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 4g 20% Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 493mg 21% Potassium 47mg 1% Total Carbohydrates 51g 17% Dietary Fiber 14g 56% Sugars 18g Protein 13g 26% Vitamin A 45% Vitamin C 1% Calcium 28% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.

October232017

Gluten Free Paleo Pumpkin Protein Muffins

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5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.

Print Recipe Gluten Free Paleo Pumpkin Protein Muffins 5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides. Ingredients

1/2 cup pumpkin puree
1/2 cup almond butter smooth and creamy
1/4 cup almond flour
1 medium banana
1 large egg
2 tablespoons collagen peptides Vital Proteins brand
2 tablespoons maple syrup
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish Votes: 512
Rating: 3.63
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish Votes: 512
Rating: 3.63
You: Rate this recipe! Ingredients

1/2 cup pumpkin puree
1/2 cup almond butter smooth and creamy
1/4 cup almond flour
1 medium banana
1 large egg
2 tablespoons collagen peptides Vital Proteins brand
2 tablespoons maple syrup
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Instructions

Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.

Nutrition Facts Gluten Free Paleo Pumpkin Protein Muffins Amount Per Serving Calories 71 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Cholesterol 8mg 3% Sodium 86mg 4% Potassium 33mg 1% Total Carbohydrates 5g 2% Dietary Fiber 2g 8% Sugars 2g Protein 3g 6% Vitamin A 15% Vitamin C 1% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.

October192017

Gluten Free Paleo Pumpkin Coffee Cake

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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

Crumble Topping

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

Cashew Maple Glaze

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

Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
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

Crumble Topping

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

Cashew Maple Glaze

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

Instructions

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.

Nutrition Facts Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Amount Per Serving Calories 648 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 37mg 12% Sodium 174mg 7% Potassium 41mg 1% Total Carbohydrates 63g 21% Dietary Fiber 14g 56% Sugars 33g Protein 16g 32% Vitamin A 25% Vitamin C 3% Calcium 16% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.

May192017

Paleo Sweet Potato Breakfast Bowl

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Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth.

Print Recipe Paleo Sweet Potato Breakfast Bowl Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth. Ingredients sweet potato bowl

1 large cooked sweet potato
3 tablespoons almond butter
2 tablespoons almond milk

optional toppings

Info Prep Time 5 minutes Servings bowl MetricUS Imperial Course Main Dish Votes: 134
Rating: 3.76
You: Rate this recipe! Info Prep Time 5 minutes Servings bowl MetricUS Imperial Course Main Dish Votes: 134
Rating: 3.76
You: Rate this recipe! Ingredients sweet potato bowl

1 large cooked sweet potato
3 tablespoons almond butter
2 tablespoons almond milk

optional toppings

Instructions

If you don't already have a cooked sweet potato you can easily make one by cutting a sweet potato, drizzling it with olive oil, and cooking for 35 minutes on 400F.
In a food processor or blender combine all the ingredients for the sweet potato bowl and blend until smooth.
Top with blueberries, coconut milk, and cinnamon.

Nutrition Facts Paleo Sweet Potato Breakfast Bowl Amount Per Serving Calories 410 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 2g 10% Polyunsaturated Fat 0.1g Sodium 63mg 3% Potassium 368mg 11% Total Carbohydrates 35g 12% Dietary Fiber 9g 36% Sugars 10g Protein 12g 24% Vitamin A 476% Vitamin C 32% Calcium 21% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.

May22017

Easy Grain Free Cinnamon Date Granola

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Easy grain free and paleo cinnamon date granola. Made with toasty coconut and nutty infusions and cinnamon spice. Sweetened with pure medjool dates. Made in minutes!

Print Recipe Easy Grain Free Cinnamon Date Granola Easy grain free and paleo cinnamon date granola. Made with toasty coconut and nutty infusions and cinnamon spice. Sweetened with pure medjool dates. Made in minutes! Ingredients

1/2 cup coconut shreds
1/2 cup pecan pieces
1/2 cup whole raw almonds
1/2 cup date syrup
2 teaspoons golden milled flax meal
2 teaspoons coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract optional
1/4 teaspoon sea salt
optional: chopped date pieces

Info Cook Time 20 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.2
You: Rate this recipe! Recipe Notes

Top with canned coconut milk- it's thick and is like yogurt (make sure to combine before using)! Or you can make paleo yogurt recipe. You can also add chopped date pieces into the granola if you want some more texture and flavor.

Info Cook Time 20 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.2
You: Rate this recipe! Recipe Notes

Ingredients

1/2 cup coconut shreds
1/2 cup pecan pieces
1/2 cup whole raw almonds
1/2 cup date syrup
2 teaspoons golden milled flax meal
2 teaspoons coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract optional
1/4 teaspoon sea salt
optional: chopped date pieces

Instructions

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a food processor pulse the almonds into small pieces. Then add in the rest of the ingredients and pulse until it reaches your desired consistency (you can make it more crunchy or smooth depending on how you like it). Once the granola is pulsed add in chopped date pieces if you want.
Spread granola out on a baking sheet lined with parchment paper. Bake on 300F for about 20 minutes or until golden.

Nutrition Facts Easy Grain Free Cinnamon Date Granola Amount Per Serving Calories 696 Calories from Fat 531 % Daily Value* Total Fat 59g 91% Saturated Fat 23g 115% Polyunsaturated Fat 11g Monounsaturated Fat 22g Sodium 142mg 6% Potassium 183mg 5% Total Carbohydrates 43g 14% Dietary Fiber 14g 56% Sugars 24g Protein 13g 26% Vitamin A 1% Vitamin C 1% Calcium 12% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.

April82017

Instant Paleo Apple Cinnamon Hot Cereal

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Rich and creamy whole30 breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon.

Print Recipe Instant Paleo Apple Cinnamon Hot Cereal Rich and creamy paleo breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon. Ingredients dry ingredients

1/4 cup almond flour
3 tablespoons golden milled flax meal
1 tablespoon white chia seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

liquid ingredients

1 cup coconut milk I love using full fat canned coconut milk!
1/2 teaspoon vanilla extract
date syrup or stevia, maple syrup, or honey to taste

optional toppings

Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 44
Rating: 3.68
You: Rate this recipe! Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 44
Rating: 3.68
You: Rate this recipe! Ingredients dry ingredients

1/4 cup almond flour
3 tablespoons golden milled flax meal
1 tablespoon white chia seeds
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

liquid ingredients

1 cup coconut milk I love using full fat canned coconut milk!
1/2 teaspoon vanilla extract
date syrup or stevia, maple syrup, or honey to taste

optional toppings

Instructions

Heat the liquid ingredients in a small saucepan until the full fat coconut milk melts (make sure to mix up the canned coconut milk so that you get an even amount of thick and liquid milk).
Add the dry ingredients to the liquid and cook over medium heat while stirring. Cook for about 1 minute.
Serve and top with coconut milk, cinnamon, dried apple bits and/or fresh apple slices.

Nutrition Facts Instant Paleo Apple Cinnamon Hot Cereal Amount Per Serving Calories 663 Calories from Fat 459 % Daily Value* Total Fat 51g 78% Saturated Fat 6g 30% Polyunsaturated Fat 9g Monounsaturated Fat 2g Sodium 278mg 12% Potassium 53mg 2% Total Carbohydrates 41g 14% Dietary Fiber 28g 112% Sugars 2g Protein 25g 50% Vitamin C 1% Calcium 23% Iron 32% * Percent Daily Values are based on a 2000 calorie diet.

January272017

Healthy Oatmeal Pumpkin Bars

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Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars!

Print Recipe Healthy Oatmeal Pumpkin Bars Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars! Ingredients

1 1/2 cup old fashioned rolled oats
1/2 cup rice flour
1/2 cup tapioca flour
1/2 teaspoon guar gum
3/4 cup zen sweet or regular sugar
1/4 cup palm oil shortening
1 cup canned pumpkin puree
1 whole egg
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 teapsoon sea salt
1/2 teaspoon all spice
1/2 teaspoon ground ginger
1/4 cup raisins or cranberries or chocolate chips.

Info Cook Time 35-40 minutes Prep Time 10 minutes Servings bars MetricUS Imperial Course Snack Votes: 4
Rating: 3.5
You: Rate this recipe! Info Cook Time 35-40 minutes Prep Time 10 minutes Servings bars MetricUS Imperial Course Snack Votes: 4
Rating: 3.5
You: Rate this recipe! Ingredients

1 1/2 cup old fashioned rolled oats
1/2 cup rice flour
1/2 cup tapioca flour
1/2 teaspoon guar gum
3/4 cup zen sweet or regular sugar
1/4 cup palm oil shortening
1 cup canned pumpkin puree
1 whole egg
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 teapsoon sea salt
1/2 teaspoon all spice
1/2 teaspoon ground ginger
1/4 cup raisins or cranberries or chocolate chips.

Instructions

Preheat oven to 400F. Line a 8" by 8" baking dish with parchment paper.
In a bowl combine all the ingredients for the bars (except the raisins). Mix until completely smooth.
Stir the raisins into the batter.
Pour the batter into the baking dish. Bake on 400F for 35-40 minutes until golden brown. You can cook the bars more is you like them less chewy and soft.

Nutrition Facts Healthy Oatmeal Pumpkin Bars Amount Per Serving Calories 280 Calories from Fat 27 % Daily Value* Total Fat 3g 5% Saturated Fat 0.4g 2% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.01g Sodium 2mg 0% Potassium 10mg 0% Total Carbohydrates 56g 19% Dietary Fiber 7g 28% Sugars 6g Protein 7g 14% Vitamin A 82% Vitamin C 2% Calcium 4% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.

January22017

Gluten Free Oatmeal Breakfast Cookies

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An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar!

Print Recipe Gluten Free Oatmeal Breakfast Cookies An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar! Ingredients

1 cup medjool dates
1/2 cup almond flour
1/2 cup arrowroot flour
1/4 cup coconut oil
1/4 cup almond milk
1 whole egg
2 tablespoons almond butter
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1 cup old fashioned rolled oats
1/4 cup chocolate chips optional- for sprinkling on top

Info Cook Time 50 minutes Prep Time 10 minutes Servings squares MetricUS Imperial Course Snack Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings squares MetricUS Imperial Course Snack Votes: 0
Rating: 0
You: Rate this recipe! Ingredients

1 cup medjool dates
1/2 cup almond flour
1/2 cup arrowroot flour
1/4 cup coconut oil
1/4 cup almond milk
1 whole egg
2 tablespoons almond butter
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1 cup old fashioned rolled oats
1/4 cup chocolate chips optional- for sprinkling on top

Instructions

Preheat oven to 350F. Line a 8" by 8" pyrex baking dish with parchment paper.
In a food processor combine all the ingredients, except the oats and chocolate chips. Blend the ingredients together until the batter is fairy smooth- you still want some chunky date texture. The dough will be really sticky!
Add in the oats and pulse the food processor for 5 seconds.
Spoon the batter into the baking dish and smooth out. Sprinkle chocolate chips on top if you want, or just leave plain.
Bake for 50 minutes on 350F until slightly golden brown.

Nutrition Facts Gluten Free Oatmeal Breakfast Cookies Amount Per Serving Calories 130 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 3g 15% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 89mg 4% Potassium 3mg 0% Total Carbohydrates 15g 5% Dietary Fiber 2g 8% Sugars 2g Protein 3g 6% Vitamin A 0.1% Vitamin C 0.1% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.

December142016

Healthy Paleo Cranberry Coffee Cake

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Healthy gluten free paleo coffee cake filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Dairy free.

Print Recipe Healthy Gluten Free Paleo Cranberry Coffee Cake Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes. Ingredients Cake Batter

1 cup almond flour
1/2 cup arrowroot flour
1/3 cup maple syrup
1/4 cup coconut oil Solid- not melted
3 medium eggs
2 teaspoons vanilla extract
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cup fresh cranberries

Crumble Topping

1/3 cup coconut sugar
1/3 cup almond flour
2 tablespoons ground cinnamon

Info Cook Time 60 minutes Prep Time 5-10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 13
Rating: 3.92
You: Rate this recipe! Recipe Notes

Dust with arrowroot powder or powdered sugar if desired.

Info Cook Time 60 minutes Prep Time 5-10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 13
Rating: 3.92
You: Rate this recipe! Recipe Notes

Dust with arrowroot powder or powdered sugar if desired.

Ingredients Cake Batter

1 cup almond flour
1/2 cup arrowroot flour
1/3 cup maple syrup
1/4 cup coconut oil Solid- not melted
3 medium eggs
2 teaspoons vanilla extract
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cup fresh cranberries

Crumble Topping

1/3 cup coconut sugar
1/3 cup almond flour
2 tablespoons ground cinnamon

Instructions

Preheat oven to 350F.
Grease and flour a 10" spring form cake pan.
In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
Once the batter is completely smooth stir in the cranberries.
Pour the batter into the spring form cake pan.
In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
Bake on 350F for 60 minutes until golden brown.

Nutrition Facts Healthy Gluten Free Paleo Cranberry Coffee Cake Amount Per Serving Calories 443 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 9g 45% Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 70mg 23% Sodium 158mg 7% Potassium 24mg 1% Total Carbohydrates 40g 13% Dietary Fiber 5g 20% Sugars 20g Protein 11g 22% Vitamin A 2% Calcium 11% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.