Ingredients 4 cups paleo GF flour 2 cups sugar 5 eggs Vanilla 1 cup sour cream 1 tablespoon baking powder 1/2 tablespoon baking soda Chocolate Chips
Directions 1. Preheat oven to 350° 2.Mix ingredients together 3. Fold in chocolate chips 4. Spray bunt pan & bake for 70-90min
Frosted with homemade cream cheese frosting and pecan pie filling bar crumble
Ingredients -CAKE- 2 cups sugar 2 cups gf flour (used the paleo bob red mills) 2 teaspoons baking soda 1/2 teaspoons salt 2 teaspoons cinnamon 1 1/2 cup olive oil 4 eggs Vanilla 1/4 teaspoon lemon juice 1 cup pecan 2 1/4 cup shredded carrots -CREAM CHEESE FROSTING- 1 cup butter 2 packages cream cheese (8oz) 4-5 cups powder sugar Vanilla -PECAN PIE FILLING CRUMBLE- 1/2 cup melted coconut oil 1/4 cup maple syrup 2/3 cup coconut sugar Vanilla 1tbs oat milk Pecan
Directions -CAKE- Preheat the oven to 350°. Mix dry ingredients. Add wet ingredients & incorporate. Fold chopped pecans & shredded carrots. Spray 2 cake pans & spilt batter evenly between the 2. Bake for abt 45 min or until clean with tooth pic. -CREAM CHEESE FROSTING- Make sure butter & cream cheese is soften. Mix all ingredients together & frost once cakes have cooled -PECAN PIE FILLING CRUMBLE- In a pan heat together all the ingredients expect for the pecan and stir constantly. Once at a boil add pecan and stir for about 5 min. Line a baking pan & spray. Pour pecan filling and place in the freezer for about 45 min. Shop/break into small pieces
Ingredients 2 bag white chocolate chips 1 spoonful coconut oil 1 container unsalted pistachio 1 package dried cherry (dried cranberry as an alternative)
Directions 1. Melt white chocolate w/ coconut oil 2. Incorporate pistachio & cherries (leaving few for topping) 3. Line a baking sheet with parchment & spread mixture evenly 4. Top with the rest of the pistachio & cherries 5. Freeze for at least 45 min 6. Cut or break in pieces. Store in freezer
Ingredients 2 1/2 cans of peanut butter (crunchy and smooth) Vanilla Extract 2 stick of butter (soften) 1 1/2 bag of organic powder sugar Dark & semi sweet (optional milk chips) chocolate chips Spoonful of coconut oil
Directions 1. With a mixer combine peanut butter, vanilla and butter in a large bowl 2. In 1 cup increments add the powder sugar until the bag is finished or until the mixture is crumby 3. Scoop the mixture onto pans with parchment paper with a cookie scooper. You can form them into different shapes (for example this egg shape) or leave them in the shape of an uncooked cookie. 4. Freeze peanut butter mixture for at least 30 minuets 5. Melt together dark & semi sweet (& optional milk) chocolate with a spoonful of coconut oil 6. Remove peanut mixture from the freeze and completely coat them in the melted chocolate 7. Freeze the peanut butter cups for 40 min-1 hour or until they harden
Ingredients 2 cups PB 1 cup any sugar of your choice 2 eggs 1tsp baking powder 1tsp baking soda About 1tsp vanilla About 1 cup chocolate chips (I used dark & semi sweet) About 1/2 cup mini marshmallows Gf Grahm Cracker
Directions 1. Preheat oven 350° 2. Mix together all the ingredients but marshmallows and chocolate chips 3. Fold in marshmallows + chocolate chips + gf crushed Grahm crackers 4. Line baking sheet & using a cookie scooper place dough (optional top with more chocolate chips, marshmallows, & crushed Grahm crackers) 5.Bake for 10-12 min 6.Allow them to cool before eating
Ingredients 2 cups oat flour 1/4 cup coconut flour 1/2 cup brown sugar 1/2 cup sugar 1 stick melted butter 1tsp baking soda 2 egg Vanilla Chocolate chips (milk, white, dark, & semi-sweet)
Directions 1. Preheat oven to 350° 2. Mix all ingredients & then fold in chocolate chips 3. Line & spray a baking sheet. Bake for 12-14 min or until golden (optional for the look: Roll scoops of dough in balls + flatten slightly)
Ingredients
-Bread-
½ cup (1 stick) melted butter
1 cup brown sugar
2 eggs
1–2 ripe bananas, mashed
1 tsp vanilla extract
1¾ cups gluten-free flour of choice (used oat flour)
1 tsp baking soda
Pinch of pink salt
½–1 Tbsp cinnamon (to taste)
¼ cup granulated sugar (for swirl/topping)
-Granola crumble-
@jessicasnaturalfoods chocolate chip granola
2 Tbsp melted butter
Cinnamon (to taste)
Granulated sugar (to taste)
Brown sugar (to taste)
Directions
1.Preheat oven to 350°F (175°C).
2.In a large bowl, beat together melted butter, brown sugar, eggs, mashed bananas, and vanilla until smooth.
3.Add the gluten-free flour, baking soda, salt, and cinnamon. Mix until just combined.
4.Spray or grease a loaf or cake pan. Pour in half the batter.
5.Sprinkle cinnamon and granulated sugar over the batter, then gently swirl with a butter knife. Pour the remaining batter on top.
6.In a separate bowl, mix granola, melted butter, cinnamon, granulated sugar, and brown sugar to make the crumble.
7.Sprinkle the crumble evenly over the batter.
8.Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients
1 ripe banana
1 egg
1¼ cups oat milk
1½ cups pancake mix (Birch Benders Paleo/GF)
½ cup + 3 Tbsp paleo baking flour
Chocolate chips (to taste)
1 tsp vanilla extract
Directions
1.Preheat oven to 350°F (175°C).
2.In a large bowl, mash the banana.
3.Add the wet ingredients: oat milk, egg, and vanilla. Mix well.
4.Add the dry ingredients: pancake mix and paleo baking flour. Stir until just combined.
5.Fold in chocolate chips.
6.Spray or grease a loaf pan and pour in the batter.
7.Top with additional chocolate chips, if desired.
8.Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Toast with avocado + everything seasoning + roast beets & arugula dressed in lemon juice Roasted Beets: Chop and peal the beats. Season with a little balsamic vinegar, avocado oil and a little honey. Lay on a pan and cover with foil. Poke wholes in the foil. Roast at 365 until they get soft they take anywhere from 45-1 1/2 so you just have to keep checking them
Ingredients Egg Whites Spinach Goat Cheese Microgreens Everything seasoning
Directions 1.Saute spinach 2. Add egg whites and cook the first side. Flip and cook the other 3. Add goat cheese and fold in half 4. Garnish with microgreens, goat cheese, everything seasoning & side of avocado
