Paleo Hot Chocolate Thumbprint Cookies

Happy December, sweet friends!

MAN, has it been a while…almost a month since my last blog post! To be honest, I’m still trying to catch up with life, but I’m almost there 😉 The holidays always feel a little bit go-go-go, even though I feel we should be slowing down right about now!

Well, I’m making an effort to be more present, and it started with that beautiful first snowfall yesterday! Waking up on Saturday to snow falling fast to the ground made me feel all of the holiday feels.

Cue the Pandora Christmas Radio, the 25 Days of Christmas movie marathon, hot cocoa, and cookie baking galore while admiring that beautiful rainbow colored Christmas tree in the corner of our Brooklyn apartment. Oh, and we can’t forget are two sweet kitties, Kosmo and Nala, batting around the ornaments (thank goodness they’re so cute because it’s been a mess cleaning up after them haha!).

And so, these beauties were born.

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Paleo Nut-free Hot Chocolate Thumbprint Cookies! I really don’t like saying that they’re for a specific diet (because they’re for everyone!) and I don’t follow a specific protocol myself- I just eat what feels good to me and leave it at that! That being said, I do want everyone to feel comfortable coming to my blog and finding a recipe that everyone can eat. Unfortunately, our food system is set up right now to describe who can eat what, and saying that they’re paleo is a heck of a lot easier than saying they’re free of everything BUT good taste (which they’re actually chock full of!).

So maybe a better name for them is simply Hot Chocolate Cookies and you can read about which ingredients they use below:

Coconut Flour

Cacao Powder

Eggs 

Ghee

Cinnamon

Sea Salt 

Coconut Butter

That’s it! I don’t use any sweetener except for cinnamon or this stevia (because it’s actually the ground of green leaf plant rather than a white processed chemical) in baking because of Jared’s diet (he struggled with chronic Lyme, so he was following an AIP-type diet for a while! But added back in cacao because #chocolate), but honestly once your taste buds have adapted, you really don’t need it.

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So let’s stop talking about what these cookies are free of and rather what they’re FULL of: rich chocolatey gooeyness, coconutty sweetness, and buttery flakiness. Aka an orgasm in a cookie. Yeah, I went there.

They’re perfect for a cookie exchange or holiday party! Let me know if you make them and tag me in your post using #iyamlove J

Happy Baking!

Hot Chocolate Thumbprint Cookies

Makes 16 cookies

Ingredients:

  • 1 cup organic coconut flour
  • ½ cup melted Fourth and Heart vanilla ghee (or regular ghee/coconut oil!)
  • 4 eggs
  • ½ cup organic cacao powder
  • 1 heaping tsp organic cinnamon
  • ¼ tsp sea salt
  • ¼ cup organic coconut butter

Directions:

  1. Preheat oven to 400F and line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together organic coconut flour, cacao powder, cinnamon and sea salt.
  3. In a small mixing bowl, beat together eggs and melted ghee.
  4. Fold in wet ingredients to dry and combine completely.
  5. Roll into small balls and lightly press your thumb into the middle to create a thumbprint.
  6. Place on cookie sheet and repeat for the remainder of the batter.
  7. Place cookie sheet in oven and bake for 10 minutes.
  8. Remove from oven and fill the thumbprint with ½ tsp of coconut butter each.
  9. Place cookie sheet back in oven for 5 minutes.
  10. Let cool on cookie rack.

 

Chocolate Chip Banana Bread Waffles

One of my all time favorite treats growing up was my mom’s chocolate chip banana bread. From helping her make the bread to getting to smell the deliciously sweet aroma from the oven, that banana bread was a staple in my childhood. It certainly helped that bananas have been my favorite food since I learned how to speak (it was one of my first words haha!).

Of course, a lot has changed since then- we’ve all grown up and moved out, but nothing makes me feel quite at home, as does the smell of banana bread. Maybe that’s why I love cooking so much! There’s a comfort in it that brings me right back to that kitchen where so many memories were made.

As I’m not quite able to enjoy one of those slices of banana bread anymore due to health reasons, I decided to whip up something that still gave me that cozy feeling with a Britt twist.

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Enter the Paleo Chocolate Chip Banana Bread Waffle! This has got to be one of my favorite waffle recipes to date- and you all know my love affair with the waffle maker! If you’re looking for the taste of banana bread that takes less than 10 minutes and can easily be created while in your pajamas, then this is your recipe.

All you need is the following:

Organic bananas

Organic coconut flour

Organic free-range eggs 

Organic cinnamon 

Organic cacao nibs

That’s it! Just 5 ingredients for a waffle in less than 10 minutes that’s also nut, dairy, and gluten free! I think that’s a win in my book 😉 As I’ve mentioned before, I definitely think everyone should eat to what feels right for him or her individually, but I like to make recipes that can fit everyone’s taste buds…I want everyone to feel included!

So check out the recipe below and let me know what you think! 🙂

Paleo Chocolate Chip Banana Bread Waffle

Serves 1

Ingredients:

  • 1 organic banana
  • 2-3 tbsp organic coconut flour
  • 2 organic free-range eggs
  • 1 tsp organic cinnamon
  • 2 tsp organic cacao nibs
  • Ghee/coconut oil to grease your waffle maker if it’s not nonstick
  • *Option* for extra protein, throw in a scoop of Vital Proteins!

Directions:

  1. Preheat your waffle maker and grease it according to directions.
  2. Place all of the ingredients except for the cacao nibs into a blender and blend until smooth.
  3. Remove lid and add cacao nibs. Stir until evenly distributed.
  4. Once waffle maker is heated, pour batter onto the waffle griddle and follow directions of your waffle maker. I use the Presto, so it takes about 4-5 minutes until a waffle is ready.
  5. Remove from the waffle maker and top with your favorite toppings!

Paleo Pumpkin Sweet Potato Brownies

HAPPY HALLOWEEN, ghoulish friends!

From September till December is my absolute favorite time of year. Check out my line up:

September: My birthday!

October: Halloween (you better believe I’m playing a classic kid’s Halloween movie every night of October)

November: Thanksgiving (give me alllllll the pie)

December: Christmas (cue cookie baking, caroling, Christmas tree hunting, all of the classic holiday movie watching, and cheer)

Not a bad way to end the year, right? As you probably could tell, I’m very much about the seasonal recipes. Pumpkins, apples, pears, sweet potatoes, squash, anything to get me into that holiday spirit.

Of course, I couldn’t just go without posting a recipe on Halloween! And if you know me at all, you know that there are a few things I love very dearly in life: sweet potatoes, chocolate, and coconut. Well, I might have just done something genius. It has to be my favorite fall recipe yet. Paleo Pumpkin Sweet Potato Brownies.

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Yeah, I know. They’re gooey, pumpkiny, chocolatey, spicey, and oh so cozy. Here’s all you need:

Baked sweet potatoes (skin removed)

Pumpkin Purée (not pumpkin pie filling)

Cacao Powder

Grass-fed ghee/coconut oil 

Coconut flour

Pumpkin Pie Spice or Cinnamon (I like Primal Palate’s blend-not sponsored, I just love them!).

Coconut Butter

Cage-free Organic Eggs

That’s it! No added sweetener (trust me, coconut butter and sweet potato are sweet enough so you can get the full flavor profile without being blinded by sweet overload!).

I first started with the brownie layer, and then moved on to the pumpkin layer, but feel free to switch them around or make a swirl! I highly recommend drizzling with a little extra Eating Evolved Midnight Dark Chocolate because you can never have too much 😉

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Check out the recipe below, and tell me: what are you being for Halloween?

Paleo Pumpkin Sweet Potato Brownies

Serves 9-12

Ingredients:

Brownie Layer:

  • 1 baked sweet potato, skin removed
  • 2 cage-free organic eggs
  • 1/4 cup coconut flour
  • 1 tbsp grass fed ghee, melted
  • 1/3 cup coconut butter, melted
  • 2 tsp Primal Palate Pumpkin Pie Spice Blend
  • ½ cup raw cacao powder

Pumpkin Layer:

  • 2 cups pumpkin puree
  • 2 cage-free organic eggs
  • 1/4 cup coconut flour
  • 1/3 cup coconut butter, melted
  • 2 tsp Primal Palate Pumpkin Pie Spice Blend

Directions:

Brownie Layer:

  1. Preheat oven to 400F.
  2. Grease a 9×9 baking pan with 1 tbsp of melted ghee. Any leftover ghee pour into the mixing bowl.
  3. Mash 1 cooked sweet potato in the mixing bowl with the leftover ghee.
  4. Mix the eggs and coconut butter until well combined.
  5. Add coconut flour, cacao powder, and spice blend and stir to combine.
  6. Pour into the 9×9 baking pan and set aside.

Pumpkin Layer:

  1. In a medium-mixing bowl, combine pumpkin puree with eggs and coconut butter.
  2. Once well combined, mix in coconut flour and spice blend.
  3. Pour pumpkin layer over the brownie layer in the 9×9 baking pan.
  4. Place pan in the oven and bake for 45 minutes, or until the toothpick comes out clean.
  5. Let cool for 15 minutes before slicing.
  6. Toppings: Drizzle with chocolate, sprinkle with cacao nibs, or smear some nut butter on top! Enjoy!

Paleo Lavender Tea Bread

Are you guys ready for this?

Paleo.

Collagen.

Lavender.

TEA BREAD.

Yep, I went there, and I’m not going back.

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I honestly was not expecting this batch (i.e., my first batch) to taste this dang good! Don’t you love it when you nail something on the first go-round? One day over the weekend, I just had an itch to bake, but me being lazy, I had no desire to follow someone else’s directions (might be my aversion to being told what to do…working on that haha!).

So I just threw in a few things that I thought would go together, hoping they worked out! It was my first time baking with a tea too, and I have to say, I was really pleasantly surprised. Teaonic is one of my favorite tea brands- all organic with the best sourced ingredients (and comes in glass bottles which are easily recyclable!).

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The flavor I used was the Hair & Nails tea blend, but feel free to use any of their elixirs! They’re so delicious, caffeine-free, and are steeped with only organic herbs (no sweeteners, additives, or stabilizers!).

What else is in this bread, you ask?

Organic Almond Flour

Organic Free-Range Eggs

Organic Coconut Oil

Marine Collagen (I love Vital Proteins for my collagen! They also have a great beef collagen)

Organic Grade A Maple Syrup

Organic Vanilla Bean

A Pinch of Baking Soda

Pretty decent, huh? Give it a try, and let me know what you think! Feel free to tag me and use the hashtag #iyamlove 🙂

Happy Baking!

Paleo Lavender Tea Bread

Serves 10-12

Ingredients:

  • 1 ½ cups organic almond flour
  • 2 organic free-range eggs
  • 1/3 cup Teaonic Hair & Nails blend
  • 1/3 cup organic coconut oil, melted
  • 1 scoop Vital Proteins marine collagen (optional)
  • 3 tbsp organic Grade A maple syrup
  • 1 tsp organic vanilla beans, scraped from a vanilla bean pod
  • A pinch of baking soda

Directions:

  1. Preheat the oven to 375F.
  2. In a small bowl, whisk together the eggs, tea, coconut oil, maple syrup, and vanilla beans.
  3. In a large bowl, whisk together the almond flour, baking soda, and collagen.
  4. Fold in the wet ingredients with the dry ingredients and mix thoroughly.
  5. In a loaf pan lined with parchment paper, pour the batter in and place in the oven.
  6. Bake for about 20-25 minutes.
  7. Remove from the oven and let cool for 15 minutes.

 

Paleo Coconut Sweet Potato Brownies

Fudgey. Gooey. Chocolatey. Coconutty. Sweet Potato Brownies.

Mic-drop.

They’re that good, I swear. And with only six ingredients (most, if not all, of which I bet you have on hand already), you have zero excuses as to why you have to miss out on this deliciousness!

Okay, maybe some if you’re allergic or don’t like sweet potatoes (in which case, we gotta talk, my friend).

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Hear me out when I say you won’t even believe these are sweet potato brownies. Heck, I bet you’d say these taste like they’d be in a bakery! That’s how confident I am in the decadence that is the Coconut Sweet Potato Brownie.

Okay, now that I have your attention, you’re probably thinking, just get to the recipe already! Well, let me tell you the ingredients first:

Baked sweet potatoes (duh).

Raw, organic cacao powder (even more duh)

Organic Coconut Butter (I highly suggest using the unsweetened Roasted Coconut Butter from Eating Evolved)

Free-range eggs

Organic Coconut Oil

Organic Coconut Flour

That’s it. You also might be thinking, wait, where’s the sugar? Maple syrup? Honey? None. You don’t need it! The sweet potatoes combined with the coconut butter naturally have a sweet taste so it’s just enough to make it taste like the most decadent piece of dark chocolate fudge you’ve ever had. Good luck stopping at one, because I sure as hell didn’t.

So give it a whirl! And if you’re a coconut-fiend like me, drizzle some more coconut butter on top 😉 Enjoy, sweet friends!

Paleo Coconut Sweet Potato Brownies

Serves 6-9

Ingredients:

  • 1 baked sweet potato, skin removed
  • ½ cup + 1 tbsp raw, organic cacao powder
  • 2 free-range eggs
  • ½ cup organic coconut butter, melted (I like Eating Evolved Unsweetened Roasted Coconut Butter or Artisana Raw Organic Coconut Butter)
  • 1 tbsp coconut oil, melted
  • 2 tbsp coconut flour

Directions:

  1. Preheat the oven to 375F.
  2. Mash sweet potato in a large mixing bowl.
  3. Fold in eggs (much like my waffle recipes) and mix completely.
  4. Stir in the rest of the ingredients (coconut butter, coconut oil, and coconut flour) and mix completely.
  5. Pour into a 9×9 baking pan, greased with coconut oil/ghee.
  6. Place in the oven and bake for 25 minutes, checking with a toothpick to make sure it comes out clean.
  7. Remove from oven and cool for 15 minutes.
  8. *Option* Drizzle extra coconut butter on top!

 

 

Coconut Flour Bread

Let’s chat for a hot sec about gluten-free bread. It can be expensive. Like dude how does mixing some “flour” and eggs cost upwards of $20?

If we’re being honest though, I’ve definitely purchased that loaf. Yep, I know. When I first found out that I had an allergy to gluten, the first thing I did was go to gluten-free bread (because being gluten free naturally meant it wasn’t filled with inflammatory ingredients, right? Wrong.).

Looking at the label of a few popular GF brands that were more in my price range, I saw canola oil (canola oil contains Omega-6 fatty acids, which have been known to cause inflammation * http://www.umm.edu/health/medical/altmed/supplement/omega6-fatty-acids *), tapioca maltodextrin, dried cane syrup, cultured corn syrup solids, and more.

I’m sorry, what?

It took me a while to realize that those ingredients were no bueno for the body, gut, or mind, but once I did, I decided to do some more digging and found some great breads that had my kinda ingredients. Thennnnn I looked at the price tag and thought, “Seriously for these ingredients?”

Sad face.

BUT then I realized there has to be a way to recreate this at home- I mean it’s so simple! Flour. Eggs. Oil.

After I did some research, I found out that there’s a very popular and pretty standard coconut flour recipe that many gluten-free and paleo bloggers use that had ingredients I actually knew where they were derived from.

So after a bit of altering, I developed my own version of the recipe using only five ingredients. FIVE!

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This paleo bread literally tastes like the real deal slathered in butter (thank you, ghee!). Many recipes called for coconut oil, but I felt that ghee would give it a much richer taste. I also opted out on adding a natural sweetener (many used a few tablespoons of maple syrup or honey) and found that it was perfectly fine without!

Check out the recipe below! This took me under an hour to make, including baking time, and now I have a loaf of bread for the week! (Well, we’ll see if it lasts the week…Jared can’t seem to keep his hands off of it haha!). Enjoy, friends!

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Paleo Coconut Flour Bread

Serves 10-12

Ingredients:

  • ¾ cup organic coconut flour
  • ½ cup ghee or coconut oil
  • 6 pasture-raised eggs
  • 1 tsp baking soda
  • ½ tsp pink Himalayan sea salt

Directions:

  1. Preheat oven to 350F and grease a 9×5 loaf pan.
  2. Mix eggs and ghee/coconut oil in a large mixing bowl until fully combined.
  3. Fold in coconut flour, baking soda, and sea salt, stirring until there are no clumps left.
  4. Pour batter into loaf pan.
  5. Bake for 38-40 min.
  6. Let cool for 20 min.
  7. Enjoy as toast, sandwich bread, croutons, and more!

Coconut Tahini Carrot Bread

My friends, summer is quickly approaching! I mean, has anyone checked the temps this week? Mid to upper 90’s. Everyone, brace yourselves because I feel like this will be a sticky one!

The heat hit me hard this week, especially after just coming back from the mild, cool, and ever so beautiful Seattle this past weekend. If anyone hasn’t had a chance to get out there, I highly recommend it. The best people, the best food, and the most beautiful views…I can’t recommend it highly enough! I was only there for 36 hours, but every hour was filled with adventure (RE: no sleep till Brooklyn).

Our first night was spent at one of my best friend’s house, and of course, her lovely and wonderful mama made us all carrot cake! Well actually, the cake was meant for a barbecue they had the next day, but being the spontaneous and sweet woman that mom that she is, Mama S. offered the all of us the cake the instant that we walked in the door.

Her response? “Oh please, I just want to see someone enjoying it! I’ll whip up another one tomorrow!”

Sweetest. Woman. EVER!

Unfortunately, I couldn’t dig in because I’m allergic to wheat, so I was bummed to not be able to enjoy a slice (and embarrassed even though I know that it’s not my fault for being allergic…does anyone else who deals with food allergies still get this?). When I came home on Sunday, I was still craving that carrot cake, but didn’t necessarily want a whole cake all to myself.

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So what did I do? Cue creativity! I decided to whip up Coconut Tahini Carrot bread! A little bit of spring, a little bit of summer, a whole lotta flava!

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This bread really hits the spot. Mildly sweet, lots of flavor, and reminiscent of a childhood classic! Plus no processed ingredients, just whole, natural foods. I feel my best when I eat minimal sugar and try to eat as close to the earth as possible, so this was a win-win for me! I think the best part, however, is seeing my boyfriend be able to enjoy the bread! With chronic Lyme disease, he has been following a strict paleo diet to avoid any flare-ups, and this bread fit the bill! Though I don’t like to follow labels too closely, this bread is indeed gluten-free, paleo, and can easily be made vegan by swapping in two flax eggs for the regular eggs.

I love smearing some coconut butter on top or crumbling some into a big smoothie bowl (because helloooooo this heat!)! Check out the recipe below, and let me know how you like to enjoy it 🙂

Coconut Tahini Carrot Bread

Serves 12

Ingredients:IMG_5006

Dry

  • ½ cup coconut flour
  • ½ cup almond meal
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp turmeric
  • Pinch of black pepper and pink Himalayan salt

Wet

  • 2 eggs
  • 1 cup shredded rainbow carrots
  • ¼ cup coconut oil, melted
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Directions:

  1. Preheat oven to 350F and line a loaf pan with parchment paper.
  2. Combine all dry ingredients in a large mixing bowl and set aside.
  3. Combine all wet ingredients, except for carrots, in a small mixing bowl.
  4. Fold in wet ingredients to dry, making sure that everything is completely mixed.
  5. Fold in shredded carrots and combine thoroughly.
  6. Pour batter into pan and bake for 30-35 minutes in the oven.
  7. Remove from oven and let cool for 15-20 minutes.
  8. Store in the fridge.