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    Strawberry Scones

    Strawberry Scones

    Paleo|GlutenFree|PeanutFree

    Prep Time  10 mins
    Cook Time 15-18 mins
    Total Time  25-28 mins
    Servings: 8 scones

    Ingredients
    • 2 cups almond flour
    • ¼ cup coconut flour
    • ⅓ cup coconut sugar
    • 1 teaspoon baking soda
    • 2 teaspoons cream of tartar
    • ⅛  teaspoon of sea salt
    • ¼ teaspoon ground cinnamon
    • 1 egg
    • ¼ cup coconut oil
    • 1 teaspoon pure vanilla extract
    • 1 cup fresh strawberries, cleaned and chopped
    • ⅓ cup sliced almonds for topping
    Instructions
    1. Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
    2. Pulse the flours, coconut sugar, baking soda, cream of tartar, salt, and cinnamon in a food processor for 10 seconds or until ingredients are mixed well. 
    3. Add the egg, melted coconut oil, and vanilla extract to the flour mixture. Pulse until fully incorporated for around a minute. A dough ball should form.
    4. Take the dough out of the processor and gently fold in the chopped strawberries and roll back into a ball. Transfer dough to a baking sheet.
    5. Gently press down to form a circle about ½ ” thick.  Place in the freezer for 20-25 minutes. This makes it easier to slice and space the scones on the baking sheet later.
    6. Take dough out of the freezer. Slice into 8 triangles and add sliced almonds on top of each scone. 
    7. Rearrange the scones so that they have room to bake and brown.
    8. Bake for 15-18 minutes or until tops are just golden. 
    9. Remove scones from oven and let them cool completely on wire racks before serving. Enjoy! 

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Paleo|GlutenFree

    Ingredients

    Breakfast Bite Ingredients

    • 1 cup cassava flour
    • ¼ teaspoon baking soda
    • ½ teaspoon cream of tartar
    •  teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 eggs room temperature
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon melted ghee
    • ¼ cup honey
    • ¼ cup unsweetened coconut milk
    • 1 medium Granny Smith apple peeled, cored, and cut into ¼" pieces
    • ½ cup (3-4 slices of bacon) bacon bits cooked and drained

    Maple Syrup Glaze Ingredients

    • 2 tablespoons coconut oil microwave for 20 seconds if oil is solidified
    • 2 tablespoons pure maple syrup
    •  teaspoon pumpkin spice

    Instructions

    For the Breakfast Bites

    • Preheat the oven to 375℉. Make sure you cook your bacon beforehand, drain on paper towels and set aside.
    • Line two baking sheets with parchment paper and set aside.
    • In a large bowl, mix the cassava flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
    • In another bowl, whisk the eggs, pure vanilla extract, melted ghee, honey and coconut milk.
    • Add the wet ingredients to the dry ingredients. Then add the apple pieces and bacon. Mix to combine.
    • Drop about one tablespoon of batter onto the baking sheet, spacing the breakfast bites about 2 inches apart.
    • Bake for 15 minutes.
    • Place breakfast bites on a dish, serve with Maple Syrup Glaze

    For the Maple Syrup Glaze

    • Whisk all ingredients together.
    • Drizzle over each Breakfast Bite.

    Winter Sugar Cookies

    Winter Sugar Cookies

    Paleo|GlutenFree

    Ingredients

    Filling Ingredients

    • ¼ cup frozen strawberries
    • ¼ cup frozen blueberries
    • ¼ cup frozen raspberries
    • 1 teaspoon lemon juice
    •  teaspoons water
    •  teaspoons maple syrup
    • ½ tablespoon chia seeds
    • 10 dried figs halved with tops cut off

    Cookie Layers Ingredients

    • ¾ cup cassava flour
    • ½ cup almond flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoons coconut oil melted
    • ¼ cup Brown Swerve Sweetener
    • ¼ cup Swerve Granular Sweetener
    • ½ tablespoon orange zest
    • 1 egg
    • 2 teaspoons pure vanilla extract

    Instructions

    For the Filling

    • Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
    • Bring to a boil on medium-high heat.
    • Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
    • Mix in chia seeds. Let cool completely or overnight.
    • Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
    • Once the berry mixture is sufficiently cooled, place it into a food processor.
    • Remove the figs from the water and place into the processor.
    • Pulse the two together until a thick mixture has formed. Set aside.

    For the Cookie Layers

    • Preheat the oven to 350℉.
    • In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
    • In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
    • Pour the egg mixture into the flour and mix until a thick dough forms.

    Assemble

    • Divide your dough in half (about 6.8 oz each).
    • Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
    • Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
    • Remove from the oven. Carefully spread the fig mixture evenly over the base.
    • Place the other unbaked half of dough on top and bake for 20 minutes more.
    • Remove from the oven and let cool completely before removing from the pan.
    • Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.

    Notes

    To keep paleo, use 1/8 teaspoon baking soda and 1/4 teaspoon cream of tartar.
    Difficulty Level: Medium

    CHOCOLATE MERINGUE COOKIES

    CHOCOLATE MERINGUE COOKIES

    Paleo|GlutenFree

    Ingredients

    • 8 ounces dark bittersweet chocolate broken into pieces for melting
    • 2 ounces dark bittersweet chocolate for batter
    • 4 large egg whites
    • 1 cup coconut sugar
    • 1 teaspoon pure vanilla extract
    •  teaspoon sea salt
    • ½ cup chopped walnuts optional

    Instructions

    • Preheat the oven to 325 ℉ and line 3 baking sheets with parchment paper.
    • Melt the 8 ounces of chocolate in a medium-size microwave-safe bowl. Then add pure vanilla extract and set aside.
    • In another medium-size bowl, beat egg whites on medium to high speed until stiff peaks form.
    • Slowly add the coconut sugar and continue beating about 4 minutes.
    • Gently fold the melted chocolate in small amounts into the meringue.
    • Then fold in the remaining 2 ounces of chocolate and chopped walnuts.
    • Scoop 1 ½ tablespoons of cookie dough for each cookie and place about 2” apart on the parchment-lined baking sheets. 
    • Place in the oven for 10-12 minutes.
    • Let cool for 10-15 minutes before placing on a rack. Enjoy!

    KETO PUMPKIN CHEESECAKE

    KETO PUMPKIN CHEESECAKE

    Keto|Paleo|GF
    Prep Time: 20 mins
    Cook Time: 55 mins
    Total Time: 1 hr 15 mins
    Servings: 15 slices

    Ingredients

    Cheesecake Filling Ingredients

    • Two 8 ounce bars plain cream cheese room temperature
    • 6 tablespoons powdered monkfruit
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla
    • 1 teaspoon lemon juice
    • ¼ cup heavy whipping cream
    • 2 eggs
    • ¼ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon pumpkin pie spice

    Crust

    • 1 cup chopped pecans
    • ½ stick melted butter
    • 2 tablespoons granulated monkfruit
    • Pinch salt
    • ¼ teaspoon cinnamon

    Drizzle(optional)

    • 2 tablespoons 100% Cacao Like a melted Midnight Coconut bar or Keto Cup

    Instructions

    • Preheat oven to 350℉.

    For the Cheesecake Filling

    • Cream together the cream cheese and powdered monkfruit using an electric hand mixer until fluffy. 
    •  In a medium bowl, beat in the pumpkin, vanilla, lemon juice and heavy whipping cream until just combined. 
    • Add in the eggs one at a time until fully incorporated.
    • Fold in all the spices. Then set aside.

    For the Crust

    • Chop pecans until you have small but uniform pieces and measures 1 cup. Place into a small bowl.  
    • Add in the melted butter, granulated monkfruit, pinch of salt and cinnamon. Mix until combined. 
    • Press into a greased 7″ springform pan. To get an even layer, use the bottom of a measuring cup to press the crust down.  
    • Pour cheesecake filling over the crust and place into the oven for 55 minutes.
    • After the timer has gone off, turn off the oven. Leave the oven door open just a little bit. Let the cheesecake sit in the oven for an hour. Then place in refrigerator overnight.

    Assemble

    • Once the cheesecake has sat overnight, drizzle with some melted 100% cacao or enjoy with some whipped cream!

    Notes

    Difficulty Level: Easy

    PUMPKIN PECAN CAKE

    PUMPKIN PECAN CAKE

    Vegan|Paleo|GF|PeanutFree

    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
     

    Ingredients

    Homemade Pumpkin Pie Spice Ingredients

    • 3 tablespoons cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons ground ginger
    • 1 teaspoon allspice

    Cobbler Ingredients

    • ½ cup almond flour
    • ½ cup coconut flour
    • 2 teaspoons baking powder (For Paleo- 1 tsp cream of tartar + ½ tsp. baking soda)
    • ½ teaspoon sea salt
    • ¾ cup coconut sugar
    • 2 teaspoons Homemade Pumpkin Pie Spice(see above)
    • ½ cup pumpkin puree
    • ¼ cup coconut milk or any dairy-free milk
    •  cup coconut oil
    • 1 teaspoon pure vanilla extract

    Topping Ingredients

    • ½ cup coconut sugar
    • ¼ cup pure maple syrup
    • ¼ cup pecans chopped
    • ¾ cup very hot water

    Instructions

    • Preheat oven to 350℉.
    • Line an 8″x 8″ baking pan with parchment paper.

    For the Homemade Pumpkin Pie Spice

    • Combine all the spices. 

    For the Cobbler

    • In a medium bowl, combine flours, baking powder(or cream of tartar + baking soda), salt, coconut sugar, and 2 teaspoons homemade pumpkin pie spice. Set aside.
    • In a small bowl, combine pumpkin puree, coconut milk, coconut oil, and pure vanilla extract. 
    • Pour your wet ingredients into your dry ingredients. Mix until a thick batter is formed. 
    • Pour and spread the batter into the parchment-lined baking pan.

    For the Topping

    • In a separate bowl, combine the coconut sugar, pure maple syrup, and chopped pecans. 

    Assemble

    • Spread the topping over the batter evenly. 
    • Pour the very hot water over the entire batter. Do not stir!
    • Bake for 40-45 minutes, until the middle is set.
    • Remove the cobbler from the oven and let sit at room temperature for 10-15 minutes. 
    • Scoop into dessert bowls and serve with dairy-free ice cream or dairy-free whipped topping. Enjoy!

    Notes

    Difficulty Level: Easy

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