Posted on Leave a comment

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.

Posted on 4 Comments

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

Posted on 2 Comments

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

Posted on Leave a comment

Paleo Chicken Pot Pie

As a child and even today, there is something about a slice of warm chicken pot pie that can comfort even the most anxious heart. I remember my mom making 8-10 pot pies at a time for friends, family, and the freezer as everyone raves about how delicious they were. Now since losing her and changing my diet to reflect the Paleo Diet, I was happy to stumble across a recipe by Shanti Landon and tweaked it, so I can fill my belly with that same comfort of mommas original pot pie!

Paleo Chicken Pot Pie

INGREDIENTS

Crust

  • 2 cups almond flour
  • 3/4 cup tapioca flour
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 3/4 tsp baking powder
  • 1 cup palm shortening
  • 6 Tbsp cold water

Filling

  • 3 organic boneless skinless chicken breasts (cooked and diced/shredded
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped cauliflower
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sweet potatoes
  • 1 celery stalk chopped
  • 1/3 cup palm shortening
  • 3/4 cup finely chopped onion
  • 1/4 cup chopped mushrooms
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup tapioca starch
  • 1 3/4 cup chicken bone broth
  • 1/3 cup dairy free milk (almond, coconut)

INSTRUCTIONS

Crust

  1. Combine almond flour, tapioca flour, salt paprika, garlic powder, and baking powder.
  2. Cut in the palm shortening.
  3. Add cold water and mix until smooth
  4. Chill dough crust in refrigerator while preparing the filling.

Filling

  1. Preheat oven to 400.
  2. In a saucepan, heat palm shortening over medium high heat, add onion and mushrooms, cook until tender and translucent.
  3. While onions and mushrooms sauté, combine tapioca flour, salt, pepper, and paprika in a small bowl.
  4. Add flour mixture to saucepan with cooked mushrooms and onions.
  5. Slowly stir in chicken broth and dairy free milk.
  6. Thicken over medium-heat.
  7. Add in vegetables and allow to simmer a few more minutes.
  8. Remove from heat and set aside.
  9. Once dough is chilled, place half in between two sheets of parchment paper and roll it to the size of pie plate…once finished place in the freezer for a few minutes to chill.
  10. Take crust out of freezer and remove on piece of paper and place face down into pie plate and remove the other piece as you mold dough to bottom of pie plate.
  11. Stir together chicken and filling mixture, then pour into crust.
  12. Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Roll into a circle, place in freezer for a few minutes. Remove, remove one sheet of paper then lay on top of your pie and remove the other.
  13. Bake in oven for 45-50 minutes, until crust is golden brown. (Use a baking sheet as the filling may bubble over a bit).
  14. Remove from the oven and cool before serving.
  15. Enjoy.

XOXO,

Tiffany

Posted on 1 Comment

Paleo Banana Fosters Bread Pudding

This is a great breakfast/dessert recipe you can have the kids help with!  Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend.  You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family.  Happy Mother’s Day to all the Moms 💕🌷.

Paleo Banana Fosters Bread Pudding

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Author: simplytiffstx

Ingredients

  • 2 medium ripe bananas-mashed
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbsp palm shortening-melted
  • 1/4 cup unsweetened applesauce-room temperature
  • 4 large eggs-room temperature
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 can sweetened condensed coconut milk for caramel sauce

Instructions

Banana Bread

  • Preheat oven to 350°F.
  • Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
  • In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
  • In another bowl mix together almond flour, coconut flour and baking soda.
  • Pour egg mixture into flour mixture and combine until somewhat smooth.
  • Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
  • Slice banana bread into 1″ cubes and place on plate.
  • Slice banana and place on top of half the cubes from one slice of banana bread
  • Then add rest of cubes and more bananas.
  • Drizzle with caramel sauce
  • Enjoy!

Stove Top Caramel Sauce

  • Place can in sauce pan and cover with water (1″ above top of can)
  • Bring water to a boil and turn down to a simmer.
  • Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
  • Simmer for another 1.5 hrs.
  • Remove can and cool before opening.
  • Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.

Instant Pot Caramel Sauce

  • Place can of coconut condensed milk on trivet in instant Pot
  • Cover with water (1″ over the top of can)
  • Close and seal instant pot lid and set to manual high pressure for 15 minutes.
  • Let pressure naturally release and remove can from pot.
  • Let cool. (Best to leave it out overnight to cool)
  • Place unused caramel sauce in glass jar for up to 1 month in refrigerator.