Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

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I Last fall my roommate and I consistently made and ate a whole loaf of pumpkin bread a week for 6 weeks. No, I’m not kidding. I stocked up on wayyyyyyy too many boxes of Trader Joes pumpkin bread mix and made one after the other. Although the TJ’s pumpkin bread IS the bomb.com I wanted to switch it out for something with super clean ingredients. This recipe is one of my favorites and gives you soft, moist pumpkin muffins that make your kitchen smell like a pumpkin spice latte.

Ingredients

For the muffins:

1 c almond flour

3/4 c coconut sugar

1/2 c canned pumpkin

1/4 c coconut oil

1 egg

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp ginger

1-2 tbsp water (if needed)

1/4 c pecans optional

For the coconut icing:

2 cans of full-fat coconut milk (chilled overnight)

2 tbsp honey

1 1/2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl, excluding the water. Slowly add wet ingredients to dry ingredients mixing as you go. If the batter is still too dry add 1-2 tbsp of water. Spoon into a lined muffin pan pan & bake 15-20 min.

While the muffins are baking, open the canned coconut milk and spoon the coconut cream solids into a cold mixing bowl. Add honey and cinnamon and beat with an electric mixer for about 7-10 minutes or until desired consistency (I did about 5 minutes to achieve more of a glaze).

Once the muffins have baked and cooled, spoon on coconut icing and top with cinnamon and pecans!

 

Fig and Dark Chocolate Banana Bread

Fig and Dark Chocolate Banana Bread

IMG_6552.JPGI LOVE banana bread. Pumpkin bread is good, I even have a special place in my heart for zucchini bread, but banana bread always takes the cake. Now typically I would add something basic like walnuts to my banana bread, but I didn’t have walnuts… what I did have was dried figs and let me tell you I’m so glad that I did. This combo is so yummy and different and the dried figs add a caramel-y flavor that’s perfect with chocolate chips.

Ingredients:

1 cup buckwheat flour

1/2 cup coconut sugar

1/3 cup coconut oil

2 tbsp honey

3 over ripe bananas

2 eggs

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

2 scoops Vital Proteins Collagen Peptides (optional)

3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)

1/2 cup chopped dried figs

Instructions:

Preheat oven to 350. Mash bananas in a large mixing bowl and add the rest of the wet ingredients and the coconut sugar. Mix the wet ingredients then slowly add in the dry ingredients mixing as you go. Dump in your chocolate chips and dried figs and mix them in (pro tip: lightly coat your chocolate chips with a little bit of flour to avoid them all sinking to the bottom of the batter). Pour into a loaf pan greased with coconut oil and bake for 40-45 minutes.

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

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By far my favorite baking recipe EVER. This pumpkin bread is a perfect seasonal treat although its so dang good I’ll definitely be making it year round. No regrets. Full of good fats like coconut oil, pecans, & almond flour this pumpkin loaf is made with real ingredients & is so easy to make!

Ingredients:
3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1 egg
1 c almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans

Instructions:
Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl. Slowly add wet ingredients to dry ingredients mixing as you go. pour into a greased loaf pan & bake 18-20 min.

Enjoy!

Shakshuka

Shakshuka

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This is something I’ve had my eye on for a while. Shakshuka is something I’ve seen quite a few people cooking up in their kitchens & I had to try it for myself.

No joke guys this dish is AMAZING. So good & could work for breakfast or dinner. It’s fairly easy to make & has so much flavor!

1/4 c chopped white onion
1 chopped red or green bell pepper
1/2 c chopped tomato
2 tbsp tomato paste
1 tsp minced garlic
1 tsp paprika
1 tsp cumin
1 tsp chili powder
Pinch of cayenne
Salt & pepper to taste
Feta cheese
Eggs (as many as you’d like)
Dill & parsley (optional)

Heat olive oil in a large pan then add onions & peppers to the oil & sauté. Add tomatoes & tomato paste & allow to cook down while adding your spices. Once your tomatoes are broken down, make little wells & crack the eggs into them. Sprinkle feta cheese over the top, cover with a lid & cook eggs over easy leaving the yolk soft. Top it off with some dill & parsley!

Enjoy!

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Vegan Banana Walnut Bread

Vegan Banana Walnut Bread

 

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Three words. VEGAN. BANANA. BREAD. This is definitely a favorite treat of mine it’s full of clean ingredients, easy to make, and oh so yummy!!
4 ripe bananas

1 and 1/2 cups organic wheat flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of nutmeg
a pinch of salt
1/3 cup coconut sugar, or organic brown sugar
1/4 cup refined coconut oil, melted
3 Tablespoons chopped walnut pieces

In a bowl, sift together flour, baking powder, baking soda, nutmeg & salt. Then, in a separate bowl mash the bananas trying not to leave big chunks. Add sugar & oil to the bananas mixing until evenly combined. Fold in dry ingredients to the banana mixture then add chopped walnut pieces. Bake in a greased loaf pan at 350° for 25-30 min.

Enjoy!