Chocolate Lava Cake - Paleo

Adapted from Thrive Market Recipes

I'd love to call this "healthy" yet it does have quite a bit of sugar - in the form of maple syrup and coconut sugar. While these are better forms of sweetener than refined cane sugar, they are still sugars. SO - this is not for breakfast, but makes a lovely special occasion dessert!

Ingredients

  • 1/2 cup (120 ml) pure maple syrup
  • 1 cup (237 ml) melted coconut oil
  • 1 teaspoon vanilla, optional
  • 1 cup (125 g) raw cacao powder, plus more for serving
  • 6 large eggs, separated
  • 1 1/4 cup (250 g) coconut sugar, divided
  • 1 cup (100g) almond flour
  • Optional - fresh berries for serving

Preheat oven to 350° (180°). Line an 8 or 9-inch (20 - 23 cm) springform pan with parchment paper and coat with coconut oil.

Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.

Combine egg yolks and 3/4 cup (150 g) coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture and vanilla (if using), and then fold in almond flour.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup (100 g) coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder. (I skipped the dusting).

Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set. 

Chocolate Brownies - Paleo

Adapted from elenaspantry.com. More cake-like than brownie, but a nice chocolate flavor, delicious topped with raspberries!

  • 1 cup (100 g) blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 4 ounces (110 g) 100% chocolate
  • 7 medjool dates (remove pits) 
  • 3 large eggs
  • ½ cup (100 g) coconut oil, melted
  • ½ teaspoon vanilla stevia (I used ½ teaspoon vanilla plus ½ teaspoon liquid stevia)
  • Optional - dark chocolate chips for topping

Instructions

  1. In a food processor, pulse together almond flour, salt, and baking soda
  2. Pulse in dark chocolate until texture of coarse sand
  3. Pulse in dates until texture of coarse sand
  4. Pulse in eggs, coconut oil, (vanilla) and stevia until mixture is smooth
  5. Transfer mixture to a greased 8 x 8 inch baking dish
  6. Mixture will be very thick, smooth with a spatula
  7. Sprinkle with dark chocolate chips, if desired
  8. Bake at 350° F (180° C) for 18-22 minutes
  9. Cool and serve!

Brown Rice Crispie Treats with Cherries and Chocolate

Adapted from Food Network

A much healthier version than that traditional rice treat. Fun to experiment with and add nuts, use a seed butter or to add other dried fruits.

Ingredients

  • 1/2 cup (170 g) raw organic honey
  • 1/2 cup (125 g) peanut or almond butter (natural preferred)
  • 5 - 6 cups (150 -180 g) crispy brown rice cereal (I used Erewhon brand)
  • 2/3 cup (85 g) chopped dried cherries or cranberries (3 ounces)
  • 1/2 cup (85 g) dark chocolate chips (they can be difficult to find - you can substitute a chopped dark chocolate bar)

Combine honey and nut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal, dried fruit and chocolate and stir thoroughly to combine. Press into a 9 by 13-inch (approx. 33 x 23 cm) pan lined with parchment or rubbed with coconut oit. Let cool, then chill for 30 minutes. Cut and serve!
 

Healthy Banana Fudge Cookies

Modified from A Clean Bake. True confession - what I love most about these is the batter. I can (and do) eat it with a spoon. No guilt. 

Ingredients

  • 2 large or 4 small very ripe bananas, mashed or pureed until smooth (about 1 1/2 cups or 355 ml puree)
  • 1/2 cup (135 g) natural nut butter. (I used almond. Peanut would be delicious.) 
  • 1/2 cup (50 g) good quality cocoa powder
  • 1 teaspoon raw honey (optional)
  • 1/2 teaspoon vanilla
  • coarse sea salt, for garnish
  1. Preheat the oven to 350F (180 C).
  2. In a large mixing bowl, use a fork to thoroughly combine all ingredients, except the sea salt, until the batter is smooth.
  3. Place heaping tablespoons of dough onto a greased or lined cookie sheet (I use a silpat mat), about 1 inch apart. Sprinkle the tops of the cookies with a pinch of sea salt.
  4. Bake for 10-15 minutes until cookies lose their sheen. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTE: baking time will vary based on moisture content of the bananas and nut butter.

Nut- and Grain-free Zucchini Banana Bread

This is a modified version of my grain-free Zucchini Banana Bread, that is also nut-free for those allergic or sensitive to tree nuts. It's delicious for anyone!

  • 1 ½ cups (140 g) flax seed meal
  • 1 ½  teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 3 eggs
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 tablespoon coconut oil, melted
  • 1 cup (150 g) grated zucchini, water blotted out
  • 1/4 cup (40 g) raisins
  • 1/3 cup (45 g) pumpkin seeds, toasted

•    Optional: handful of chocolate chips or a tablespoon of cocoa nibs

1.    Preheat oven to 350°F (180°C) and grease a muffin pan with coconut oil, or one large loaf pan.
2.    Combine the flax meal, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
3.    Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
4.    Fold in the zucchini, raisins, pumpkin seeds and chocolate chips or nibs if using. Spoon the batter into the prepared muffin tins, filling each tin 1/4 full, or into a loaf pan.
5.    Bake for 20 minutes or until golden and set (for a loaf bake for 30 - 35 minutes). Remove from oven and let cool for 5 minutes.

Delicious toasted!

 

Lemon Poppyseed Cake (Grain-Free)

Adapted from The Whole Journey

Ingredients

4   Tbsp coconut oil
6   eggs
½   cup (120 ml) coconut milk
6    tablespoons sugar or xylitol (natural sweetener*)
1     teaspoon vanilla extract
½    teaspoon lemon zest
½    cup (56 g) coconut flour
½    teaspoon baking powder
½    teaspoon sea salt
½    lemon, juiced

1 teaspoon poppyseeds, optional
 

Preheat oven to 350°F (180°C). Place coconut oil in an 8x8-inch (20x20 c) pan. Place pan in oven to melt the coconut oil. Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.

While coconut oil is melting, whisk the eggs, coconut milk, sugar or xylitol, vanilla, and lemon zest together.  In a separate bowl, combine coconut flour, poppyseeds, baking powder, and salt. Stir the dry ingredients into the wet ingredients. 

Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into the greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.

 

Xylitol - NOTE: not all people tolerate xylitol well.  It can cause stomach upset.  

Paleo Hot Cocoa Cookies

Adapted from Costco Connection

Ingredients

  • 1/4 cup (55 g) coconut oil 
  • 3/4 cup (135 g) chocolate chips, divided
  • 2 tablespoons (13 g) flaxseed meal
  • 1/4 cup (59 ml) water
  • 3 tablespoons (18 g) cocoa powder
  • 1/2 cup (100 g) coconut sugar
  • 2 1/2 cups (250 g) almond meal 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup (50 g) toasted pecans, finely chopped

 

Melt coconut oil and 1/4 cup (45 g) chocolate chips on stovetop (or microwave 30 seconds), stirring well to combine.  Add remaining ingredients, except the reserved chocolate chips and pecans, and mix well.  Refrigerate for 30 minutes

Preheat oven to  350°F (180° C). Line a cookie sheet with parchment or use a silicone mat. Roll dough into 24 balls, place on the sheet and gently flatten (I use a small glass). Bake 10 minutes and allow to cool.

Melt remaining chocolate chips and spread on cooled cookies.  Sprinkle with pecans. Let set and serve.

Almond Cookies

Gluten Free,  Adapted from Bob's Red Mill

Ingredients

1/2 cup (113 g) butter
6 Tbsp Coconut Sugar, Brown Sugar or Maple Sugar
1 tsp Vanilla Extract
1 cup (90 g) Oat Flour (gluten free if desired)
1 cup (112 g) Almond Meal/Flour
Topping
2 Tbsp Coconut Sugar or Brown or Maple Sugar
1/2 tsp ground Cinnamon

  1. Preheat oven to 300°F (150°C). Grease two cookie sheets or line them with parchment paper; set aside.
  2. Blend the butter, brown or maple sugar and vanilla extract with a stand mixer or a hand mixer until combined. In a small bowl, mix together oat flour and almond meal/flour. Add the flour mixture to the butter mixture and mix until the dough sticks together.
  3. Form the dough into 1-1/2 inch (3.5 cent) balls. Place them on the prepared cookie sheets, spacing 1 - 2 inches (3 cent.)  apart and bake for 30-35 minutes.
  4. Coat the cookies in the cinnamon/sugar mixture while they are still warm. Allow cookies to cool completely before enjoying.

Banana Nut Muffins

Ingredients:

  • 4 ripe bananas
  • 3 eggs
  •  1/2 cup (125 g) almond or other nut butter
  • 1/4 cup (90 g) raw honey or unsulphered molasses
  • 1 tsp vanilla
  • 1/3 cup (40 g) coconut flour
  • 1/4 cup (25 g) unsweetened shredded coconut
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 - 1 tsp cinnamon
  • 1/2 tsp sea salt 
  • 1/2 cup (65 g) chopped walnuts or pecan
  • Adds as desired - berries, chocolate chips, raisins etc.

1. Preheat oven to 350°F (180°C) and grease a muffin pan with coconut oil, or use muffin papers.
2. Place bananas in a large mixing bowl and mash until chunky. 
3. Add the eggs, honey or molasses, vanilla and nut butter. Mix until fully combined.
4. Stir in the coconut flour, coconut, baking soda, baking powder, cinnamon and salt. Fold in the nuts and any other adds, if using.

Spoon batter into muffin pans and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.  Makes approx. 18 muffins.

 

Adapted from Kate Real Food RN

Zucchini Banana Muffins/Bread

Ingredients:

•    1 ½ cups (140 g) almond flour
•    1 ½  teaspoons baking soda
•    ½ teaspoon salt
•    1 teaspoon ground cinnamon
•    pinch of ground nutmeg
•    3 eggs
•    3 tablespoons raw honey
•    1 teaspoon vanilla extract
•    1 banana, mashed
•    1 tablespoon coconut oil, melted
•    1 cup (150 g) grated zucchini, water blotted out
•    ¼ cup (40 g) golden raisins
•    ½ cup (30 g) chopped pecans
•    Optional: handful of chocolate chips or a tablespoon of cocoa nibs

1.    Preheat oven to 350°F (180°C) and grease a muffin pan with coconut oil, or one large loaf pan.
2.    Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
3.    Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
4.    Fold in the zucchini, raisins, pecans and chocolate chips or nibs if using. Spoon the batter into the prepared muffin tins, filling each tin 1/4 full.
5.    Bake for 20 minutes or until golden and set (for a loaf bake for 30 - 35 minutes). Remove from oven and let cool for 5 minutes.

I love to serve with a big slather of nut butter and fresh berries!