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Dairy Free Paleo Turtle Brownies

Dairy Free, Paleo Turtle Brownies

Prep Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, paleo brownies, Paleo Recipes
Servings: 16 brownies

Ingredients

  • 2 cups almond flour sifted, fine
  • 1/2 cup unsweetened cacao powder
  • 2 tsp baking powder aluminum free
  • 1/2 tsp salt
  • 1/4 cup coconut oil melted and cooled
  • 1 cup coconut sugar
  • 2 large eggs
  • 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce full-fat coconut milk, coconut sugar, sea salt, coconut oil and vanilla extract(can be made from sweetened condensed coconut milk)

Instructions

  • Preheat oven to 350º.

  • Grease and line an 8×8 baking dish with parchment paper. 
  • Sift together the almond flour, cocoa powder, baking powder and salt.
  • Cream coconut sugar and eggs until “thick”.
  • Mix in coconut oil, almond milk and vanilla. 
  • Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) 
  • Pour the batter into the baking dish and smooth. 
  • Stir in pecans.
  • Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter.
  • Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. 
  • Remove from the oven and cool. 
  • Cut into 2″ squares and serve with caramel drizzled on top.

Notes

Preheat oven to 350º. Grease and line an 8×8 baking dish with parchment paper. Sift together the almond flour, cocoa powder, baking powder and salt. Cream coconut sugar and eggs until “thick”. Mix in coconut oil, almond milk and vanilla. Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) Pour the batter into the baking dish and smooth. Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter. Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. Remove from the oven and cool. Cut into 2″ squares and serve with caramel drizzled on top.
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Grain Free, Dairy Free Pumpkin Roll

Ingredients

Cake:

  • 3/4 cup cassava flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 tsp pumpkin pie spice (more or less depending on your liking)
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar
  • 2/3 cup pumpkin puree
  • pomegranate powder/maple sugar/powdered sugar, your choice for dusting

Filling:

  • 1 can coconut cream (refrigerated)
  • 2 tsp maple syrup
  • 2 tsp honey
  • 1 teaspoon vanilla extract

Instructions:

Cake:

  1. Preheat the oven to 375°F and line jelly-roll pan with lightly greased parchment paper.
  2. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
  3. In a large bowl with a handheld mixer beat together the eggs, coconut sugar, and maple sugar on medium speed until thick.
  4. Add the pumpkin puree to egg/sugar mixture and blend until combined.
  5. Gradually add the dry ingredients to the wet and mix until smooth.
  6. Spread the batter evenly on the prepared jelly-roll pan.
  7. Bake for 10 to 15 minutes, until the top of the cake springs back when touched.
  8. While the cake is baking, sprinkle a clean kitchen towel with pomegranate sugar/maple sugar/powdered sugar.
  9. When the cake is done, remove it from the oven and gently flip the cake onto the sugared towel, so the parchment paper is on top, and subsequently peel the parchment paper from the cake.
  10. Starting at one of the short ends, roll up the towel and cake together into a jelly roll. Allow to completely cool while rolled up in the towel, this will take at least 1 hour.

Filling:

  1. Chill your mixing bowl.
  2. Remove the thick/hardened portion of coconut cream from the can and transfer to your mixing bowl.  Save the watery portion for use as a hydrating drink or for use in a smoothie etc.
  3. Using hand mixer, beat cream on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
  4. Add honey, maple syrup, and vanilla, and continue beating for another 2 minutes.

Assembly:

  1. When cake has cooled, unroll from towel
  2. Evenly spread whipped coconut cream from edge to edge.
  3. Roll the cake/whipped coconut cream and wrap with plastic wrap.
  4. Place in refrigerator for at least 1 hr before serving.
  5. When ready to serve, lightly dust the top with your choice of pomegranate powder/maple sugar/powdered sugar.
  6. Enjoy!

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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