Almond Coconut Flour Loaf

I love a hearty, wholesome, and nutty bread. This Almond Coconut Flour Loaf fits the bill perfectly. This bread is dense and satiating, yet moist and fluffy all at the same time. The almond flour and flax meal contribute a nutty flavour, while the coconut flour adds a subtlety sweet taste and fluffy texture. I also added flax meal for some extra fiber, and topped the loaf with a variety of nuts and seeds to add crunch and plant-based protein. I created the recipe without grains, gluten, or dairy, making this bread a wonderful option for those with allergies or dietary restrictions. Coconut flour is the star of this recipe. High in fiber, protein, and nutrients like iron and potassium, it's one of my favourite gluten and grain-free flours to bake with. Coconut flour is low in carbohydrates and sugar, making it an easily digestible flour alternative for people with leaky gut and SIBO. Just make sure to choose a good quality brand that's organic, certified gluten-free, and free from additives or preservatives. I used Earth's ChoiceOrganic Coconut Flour for this recipe, and it worked wonderfully!

This Almond Coconut Flour loaf is delicious both toasted or cold, and pairs wonderfully with homemade stew, scrambled eggs, nut butter, and smashed avocado. I love spreading a thick slice with a generous spoonful of sesame tahini or coconut oil and sea salt.

Recipe

• 1 cup almond flour

• 1/2 cup coconut flour

• 1/4 cup flax meal (or ground flax seeds)

• 1 tsp baking powder

• 1/4 sp sea salt

• 1/2 cup water

• 2 tbsp extra virgin olive oil

• 4 whole eggs

*Optional - An assortment of raw seeds for sprinkling onto. I used pumpkin, chia, sesame, and flax.

Method

Preheat oven to 350 degrees. Lightly grease a standard-size loaf tray with coconut or olive oil. In a medium sized bowl, mix together almond flour, coconut flour, flax meal, baking powder, and salt. Stir in water and olive oil until a sticky batter has formed. Crack the eggs, and separate the yolks from the whites. Add the yolks to your batter, and transfer the egg whites into a separate bowl. Lightly beat the egg whites with a fork until fluffy. This will help the bread rise. Add egg whites to the batter, and stir everything together until smooth. Transfer the batter into your greased loaf tray, and gently smooth out the top. Optionally, sprinkle seeds over the top of the loaf, and lightly press them into the batter. Bake at 350 degrees for 30-35 minutes. The bread is done when the center is cooked and the top is golden brown.

Healthy Oatmeal Banana Muffins

Healthy Oatmeal Banana Muffins

They’re gluten, dairy, and refined sugar-free. Made with a base of brown rice flour, ripe bananas, and gluten-free rolled oats, the ingredients are simple, wholesome, and clean.

These muffins are naturally sweetened with Coconut Palm Sugar; a lower glycemic and more nutritionally dense sugar when compared to other sweeteners. Low glycemic sweeteners are less likely to spike blood sugar levels, with coconut sugar scoring lower than white or brown sugar, honey, molasses, and maple syrup!

If you have a gluten sensitivity or allergy, be sure to use certified gluten-free rolled oats. My favorite brand is Avena Foods. They're a Canadian Company that produces sustainabley grown, Certified Gluten-Free, Organic, and Non-GMO oat crops. You can easily find them on Amazon, London Drugs, and at most natural food stores like Whole Foods or Pomme Market.

Ingredients

• 1.5 cups GF rolled oats

• 1.5 cups brown rice flour

• 1/3 cup organic coconut palm sugar

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 ripe bananas, mashed

• 2 whole eggs

• 1 cup almond milk (or other dairy-free milk)

• 1/4 cup coconut oil

• 1 tsp apple cider vinegar

Optional

• 1 cup dark or semi-sweet chocolate chips.

Method

Preheat oven to 350 degrees. Lightly grease a standard muffin tin with coconut oil. Mix together all dry ingredients in a medium-sized bowl. Add in wet ingredients, and stir until smooth. Evenly divide batter between each muffin tin. Bake muffins for approximately 30 minutes, or until the center is cooked and the tops are golden brown.

Homemade Coconut Milk

Coconut milk is incredibly nourishing.

Unfortunately, most brands on the market today contain fillers, preservatives, and thickeners like guar, locust bean, and xanthum gum. These ingredients can really distrupt digestion, especially for those of us with sensitive tummies, IBS, or leaky gut. Not to mention, the $$$.

Thankfully, homemade coconut milk is very easy to make, and tastes so much better than the boxed kind, anyways. This simple Homemade Coconut Milk recipe only requires two ingredients - shredded coconut and filtered water - and a powerful high speed blender or food processor.

recipe

4 cups filtered water

2 cups unsweetened shredded coconut

Optional

Dates (for sweetness)

Vanilla

Sea Salt

Cocao Powder

METHOD

In a small saucepan or kettle, bring water to boil. Once boiled, allow water to cool slightly before blending.

Combine shredded coconut and boiled water in a high speed blender or food processor. Blend on high for approx. 5 minutes, until a thick milk has formed.

Cover a medium sized mixing bowl with a cheesecloth or thin towel, then pour milk over the top to strain out excess coconut chunks. The leftover coconut can be baked and used in granola, bliss balls, cookies, etc. I like to toast it with coconut oil, sea salt, and cinnamon, then use it as a crunchy smoothie bowl topping!

Once strained, transfer milk to a jug or large jar to store. The milk will last up to 5 days in the refrigerator.

Oat-less Grain-Free Oatmeal

Oatmeal, but without oats! You heard that right. This oat-less Paleo Oatmeal is the perfect alternative to a traditional bowl of oats.

After being diagnosed with SIBO last year, I adapted a primarily grain-free lifestyle as part of my gut-healing protocol. While grains work wonderfully for some people (and I hope to reintroduce them again!) they can also be a huge source of digestive distress for others. In particular, 'cereal grains' like wheat, corn, rice, and oats are known to cause inflammation, irritation, and digestive discomfort for people with IBS, leaky gut, autoimmune diseases, or weaker digestive systems. Temporarily eliminating grains from my diet has reduce my bloat, cramps, and loose stools, while providing my gut with the support it needs to heal.

This Paleo Oatmeal recipe is simple, and uses a combination of coconut flour and ground flax to re-create the thick and fluffy texture of true oats. Completely free from gluten or grains, this "oatmeal" is an excellent substitute for those of us with allergies, food sensitives, or certain dietary preferences.

Oat-less Oatmeal
(grain + dairy free)

Makes one serving

INGREDIENTS

3/4 cup coconut milk, nut milk, or water

3 tbsp coconut flour

1 tbsp ground flax seeds

1/2 cup egg whites

METHOD

• In a small saucepan, bring milk or water to boil. Turn down to medium heat, then whisk in coconut flour and ground flax seeds. Once water is fully absorbed and the oatmeal is a 'thick' consistency, turn heat to low.

• Whisk in egg whites until fluffy, then heat for another 1-2 minutes to allow oatmeal to thicken.

• Serve with coconut or nut milk, fresh berries, sliced bananas, chopped nuts and seeds, and honey or pure maple syrup.

Carrot Cake Bliss Balls

Springtime is here, and so is the season of all things carrot! I have a love affair with both bliss balls and carrot cake, so naturally, I just had to combine the two. And thus - these elegant little Raw Carrot Cake Bliss Balls were born. These babies are nourishingly decadent, and the recipe is oh so simple. All you need is a high-speed food processor and a handful of wholesome ingredients.

When choosing delicious recipes for holidays and special occasions, I always go for simple. Easy, minimal ingredients, and no baking required? Yes, please! And this recipe checks all those boxes. These elegant little balls are a blend of fluffy coconut flour, earthy walnuts, sweet carrots, and creamy medjool dates. Perfectly spiced with cinnamon, vanilla, and notes of orange, and topped with a silky-smooth lemon cream frosting. I've fallen hard for these Raw Carrot Cake Bliss balls, and I know you will to.

RECIPE

INGREDIENTS

Serves: 12-15 balls

Bliss Balls

• 15 pitted mejool dates, soaked

• 1.5 cups raw walnuts

• 1 cup unsweetened shredded coconut

• 2 medium carrots, chopped

• 1/4 cup coconut flour

• 1 tsp orange zest

• 2 tsp pure vanilla extract

• 1 tbsp cinnamon

• 1/4 tsp ground ginger

• Pinch of nutmeg

• 1/2 tsp sea salt

Lemon Cream Frosting

• 1/2 cup plain yogurt (coconut, almond, or dairy)

• 1/2 tsp lemon juice

• Pinch of stevia to sweeten

METHOD

1. Place dates in a small bowl, and cover with boiling water. Let them soak for 5-10 minutes, until soft.

2. Once softened, drain the dates and add them to your food processor, along with the walnuts, carrot, and shredded coconut. Pulse ingredients a few times to get things moving, then blend for approximately 30 seconds.

3. Add the remaining ingredients, and continue to blend. Once ingredients are fully combined, a sticky 'dough' will form.

4. Roll the mixture into little balls, slightly smaller than a golf-ball. Place on a cookie sheet or large plate lined with parchment paper.

5. In a separate bowl, mix together your yogurt, lemon juice, and stevia extract (or other sweetener of choice.) Drizzle the frosting over each ball. Top with additional cinnamon, walnuts, and orange zest.

6. Place balls in the freezer to firm. Serve cold. The balls can be kept in either the fridge or freezer, depending on your desired tecture.

Raw Cashew Cheesecake Bites

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Raw Cashew Cheesecake Bites

Raw Cashew Cheesecake Bites.It's the beginning of Springtime and Easter long weekend here in Vancouver. There's something about the early morning sunshine, singing birdies, cherry blossoms and blooming flowers that has me feeling extra happy and super creative. Winters are long, rainy, and gray here in B.C., making the start of Spring and sunny weather an exciting and inspiring time!So this morning, I woke up early and headed straight for the kitchen. When I think of Easter, I'm reminded of pastel coloured eggs, colourful flours, and lots of sweet treats. I decided to incorporate these light colours and heavenly flavours into a rich and indulgant little dessert that's also Paleo, Vegan, Refined Sugar-Free, and totally healthy!That's right - these Raw Cashew Cheesecake Bites are made from a base of nuts, dates, shredded coconut, honey, and rich coconut cream, and contain absolutely NO dairy, eggs, soy, grains, or gluten!The best part? There's NO baking required, meaning you can save your oven space for making that big Easter dinner. :)These Raw Cashew Cheesecake Bites are the perfect healthy desserts for the holidays. Whether you're bringing a batch to share with family and friends, or just making yourself a well-deserved little treat, this recipe is sure to be a big hit. They're also little one approved, thanks to the clean ingredients and natural sugars.If you find yourself in a baking mood this long weekend, these Raw Cashew Cheesecake Bitesare a simple and delicious recipe choice. And seriously - who doesn't love making yummy Easter Treats?!Looking for more allergen-friendly holiday themed recipes? Check out these Coconut Flour Blueberry Muffins, Easy Grain-Free Banana Bread, or this Grain & Dairy Free Pumpkin Pie.This recipe is adapted from Minimalist Baker's 7-Ingredient Vegan Cheesecakes.[lt_recipe name="Raw Cashew Cheesecake Bites (Paleo & Vegan)" servings="6" total_time="5H 30M" print="yes" ingredients="For the Crust;;½ cup walnuts or pecans;;½ cup dates, soaked*;;¼ cup shredded coconut;;½ tsp cinnamon;;Pinch of salt;;;For the Filling;;;¾ cup raw cashews, soaked*;;½ cup coconut cream*;;¼ cup honey (or maple syrup if vegan);;¼ cup lemon juice;;1 tbsp coconut oil;;½ tsp pure vanilla extract;;Pinch of salt;;Optional - ¼ cup frozen berries of choice (I used ⅛ cup raspberries and ⅛ cup blackberries);;;Notes;;;*Soak dates in lukewarm water for 15-30 minutes to soften before blending;;* Cover cashews in boiling water and soak for a minimum of 1 hour to soften;;* For the coconut cream, open a can of full-fat coconut milk but do not mix. Scrape the thick cream from the top and use." ]In a food processor or high speed blender, combine walnuts and dates. Pulse 3-5 times, than blend on high speed until ingredients are fully processed and a sticky mixture has formed. Add in shredded coconut, cinnamon, and salt, and continue to blend until combined.;;Using your hands, roll the batter into little balls, then lightly press onto the bottom of each muffin tin to form the crust. Pop the tray in the freezer to harden while you make the filling.;;Combine cashews, coconut cream, honey, lemon juice, vanilla, and salt in your food processor or blender. Blend on high for 2-3 minutes until smooth.;;Optional – If you’re making multiple flavours, equally divide cheesecake filling between 3 separate bowls. If not, skip this step. Add ⅓ of the filling back into the blender, then add ⅛ cup desired berries of choice. Blend until the berries are fully processed. Repeat for second berry flavour.;;Remove cheesecake crusts from the freezer. Pour the batter into each cup, filling just short of the top. Top with extra frozen berries if desired.;;Freeze cheesecakes for a minimum of 5 hours until fully set.[/lt_recipe]

DIY LARABARS

Larabars. With only two ingredients and no added fillers, they’re the king of simple snacking.

After years of stocking up on larabars as soon as they went on sale at Whole foods or Superstore, I finally decided to make my own. There’s less packaging, less waste, and it’s so much cheaper if you do it yourself. And with only two ingredients, the flavour combinations are truly endless!
All you need are some dates, nuts, and a food proccessor or high-speed blender.

RECIPE

The Base

1 cup whole pitted dates, soaked*

1 cup raw, unsalted nuts (I like peanuts best, but almonds, cashews, or walnuts work too!)

1/4 tsp salt

Optional Additions

Chocolate chips

Cocoa powder

Shredded coconut

Vanilla extract

Spices like turmeric, cinnamon, or nutmeg

*To soak your dates, place in a bowl, cover with boiling water, and let sit for 10 minutes until soft.

METHOD

Combine soaked dates and nuts in your food proccessor (or high-speed blender). Proccess on high for 3-5 minutes, stopping to stir as needed. Continue to blend until the nuts are semi-proccessed (leaving some chunks for crunch) and a sticky mixutre has formed.

Spread the mixutre onto a small baking sheet lined with parchment paper. Press or role the mixture into a square, about 1/4 inch thick. Using a sharp knife, cut the square into 6 equally sized rectangles. Mild each bar into it’s desired shape. Place in the fridge or freezer to firm up for a minimum of 1 hour. Store chilled, and serve cold.