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Dairy Free, Grain Free- Pumpkin Spice Donuts with “Cream Cheese” Frosting

INGREDIENTS

Donuts

***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.

Cream Cheese Glaze
  • 1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
  • 2 tsp vanilla
  • 1/4 cup maple syrup
Coconut Milk Caramel Sauce
  • 1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool beat together cream cheese, vanilla and maple syrup until smooth.
  9. Once donuts are cooled, dip or spoon cream cheese glaze on donuts.
  10. Top with just cream cheese or add some coconut milk caramel sauce or even an espresso caramel sauce.
  11. Enjoy!

Store extra donuts in airtight container in the refrigerator for 3-4 days.

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Dairy Free, Grain Free Paleo Blueberry Muffins

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Combine almond flour, baking soda along with salt in medium bowl.
  3. In small bowl whisk together coconut milk and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth mixture forms.
  6. Fold in blueberries with spatula or spoon.
  7. Spoon batter into greased muffin tin or silicone/paper muffin cups filling about 3/4 full.
  8. Lightly dust top of each muffin with maple sugar.
  9. Place in oven for 50-60 min or until center is set and lightly browned.
  10. Enjoy!

XOXO,

Tiffany

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Paleo Peach Cobbler

Ingredients

Filling

Crust

Instructions

Filling

  1. Preheat oven to 350°F
  2. Place peaches in medium saucepan and squeeze lemon juice over peaches. Allow to sit 15 minutes.
  3. Combine water, arrowroot flour, and vanilla and pour over peaches along with sugar and bring to boil stirring occasionally until peaches become soft…approximately 10-15 min.

Crust

  1. While peaches are boiling, place palm shortening in an 8″x8″ baking dish and allow to melt in preheated oven.
  2. Combine cassava flour, sugar, baking powder, and cinnamon in a medium mixing bowl.
  3. Mix milk and vanilla with flour mixture and pour over “hot” melted palm shortening.
  4. Spoon in peaches evenly on top and place in the oven for 45min or until crust is golden brown.
  5. Optional: Sprinkle a little more sugar on top about 5 minutes before pulling out of the oven.
  6. Enjoy with some vanilla ice cream or by itself!
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Dairy Free Caramel Cold Brew Chocolate Chunk “Ice Cream”

Dairy Free Caramel Cold Brew Chocolate Chunk Ice Cream

Ingredients

Ice Cream

Instructions

  1. Combine coconut cream, xantham gum, maple syrup and honey in a saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  2. Taste and adjust the sweetener if needed.
  3. Add cold brew and vanilla to coconut base.
  4. Allow the liquid to cool down completely.
  5. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  6. Stir in chocolate chips and and drizzle in caramel sauce while transferring to freezable container.
  7. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  8. Enjoy!

XOXO,

Tiffany

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Paleo Mint Chocolate Chip “Ice Cream”

Paleo Mint Chocolate Chip Ice Cream

Ingredients

Instructions

  1. Combine coconut cream, xantham gum, maple syrup and honey in a saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  2. Taste and adjust the sweetener if needed.
  3. Allow the liquid to cool down completely.
  4. Pour cooled coconut base into a high speed blender with mint and blend on high until smooth.
  5. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  6. Stir in chocolate chips and transfer to freezable container. I put a bit into some popsicle molds to enjoy as popsicles and also have good portions ready to go for Miss K.
  7. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  8. Enjoy!

XOXO,

Tiffany