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    Orange Cranberry Bread

    Orange Cranberry Bread

    Keto|Paleo|GF|PeanutFree

    Ingredients

    • 4 tablespoons coconut flour
    •  cup almond flour
    • 1 teaspoon baking powder
    • 4 tablespoons monk fruit sweetener
    • ½ cup fresh orange juice
    • 2 teaspoons orange zest
    • ¼ cup coconut oil
    • 4 eggs
    • ½ cup fresh or frozen cranberries

    Instructions

    • Preheat oven to 350℉.
    • In medium size bowl, whisk together coconut flour, almond flour, baking powder, and monk fruit.
    • In separate small bowl, mix together rest of ingredients EXCEPT cranberries.
    • Add wet ingredients to dry ingredients and whisk until a smooth batter is formed.
    • Add cranberries and whisk, you’ll want to try and crush the cranberries with your whisk so they “pop” and release some color.
    • Pour into small loaf pan and bake for 45-60 minutes, until toothpick inserted in center comes out clean.
    • Let sit at room temperature for at least 15 minutes before serving.

    Cocoa Hazelnut Bread

    Paleo Cocoa Hazelnut Bread

    Paleo|GF

    Ingredients


    - 8 tbsp hazelnut butter
    - 4 tbsp maple syrup
    - 2 eggs
    - 6 tbsp melted coconut oil
    - 6 tbsp cocoa powder
    - 2 tsp baking powder
    - 1 tsp baking soda
    - ½ cup cassava flour
    - 1 chopped 72% primal dark chocolate bar


    Instructions

    1. Mix together hazelnut butter, maple syrup, eggs, and oil in medium sized bowl.
    2. Whisk in cocoa powder, baking powder, baking soda and flour until lumps are gone.
    3. Fold in chopped chocolate and pour into greased loaf pan.
    4. Bake at 325 degrees for 45 minutes or until toothpick inserted comes out clean.

    Enjoy!

    Sweet Potato Muffins

    Paleo Sweet Potato Muffins

    Paleo|GF

    Ingredients

    - 1 cup cooked and pureed sweet potato*
    - ¼ cup maple syrup
    - 2 eggs
    - ¼ cup coconut oil
    - ⅔ cup cassava flour
    - 2 tsp baking powder
    - 1 tsp baking soda
    - 1 tsp cinnamon 
    - 1 72% Signature Eating Evolved bar, chopped


    Instructions
    1. In large bowl, mix all wet ingredients and add all dry ingredients to that.
    2. Fold in the chopped chocolate at the end and pour into greased muffin tins.
    3. Bake at 325 degrees for 45 minutes or until toothpick inserted in the center comes out clean.


    *We cut 2 large sweet potatoes in chunks and boiled them until tender. Drained the water and let them cool for 20 minutes. Peel the skins off and pureed in food processor until smooth!

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