Paleo Double Chocolate Banana Muffins

Nothing beats the smell of banana bread right? I’ll be honest though, sometimes I have absolutely no desire for the mess and process of baking, and I really just want the yummy taste paired with the sweet aroma…I can be lazy too, ya know!

That’s how I was feeling last weekend! I had the completely browned bananas, all of the ingredients, and the tools, but I wasn’t about to go dirty more pots and pans (Sundays are my recipe testing days, and I had already been through a load of recipes haha!).

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That’s when I realized I had the Birch Bender’s Paleo Banana Pancake & Waffle mix on hand! Let me tell you, this mix has more uses than just for a flapjacks morning! And because I’m a choco-holic, I decided to spin the mix to make it feel more homemade!

So I present to you Paleo Chocolate Chocolate Chip Banana Muffins!

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Ooey, gooey, and so freaking easy, it’s almost unfair! All you need is:

Birch Bende’s Paleo Banana Pancake Mix

Cacao Powder

Cacao Nibs

Water

Ripe Banana

That’s it! How easy is that? Plus it’s all one in under 30 minutes too! Not bad, huh?

Check out the recipe below, and happy baking!

Paleo Chocolate Chocolate Chip Banana Muffins

Makes 6 bakery-style muffins

Ingredients:

  • 1 ½ cups Birch Bender’s Paleo Banana Mix
  • 1 ripe banana (use half for the mix and half to top)
  • 1 tbsp cacao nibs
  • ½ cup organic raw cacao powder
  • 1 cup water

Directions:

  1. Preheat oven to 400F and line a large 6-muffin tin with muffin cups
  2. In a medium bowl, whisk together banana mix and cacao powder
  3. Next, add in mashed banana and water. Stir until well combined
  4. Fold in cacao nibs
  5. Pour about ¼ cup of the mix into each tin
  6. Top each muffin with a banana coin
  7. Bake for 20-25 minutes, until toothpick comes out clean
  8. Remove from oven, cool, and drizzle with almond butter, more cacao nibs, or coconut flakes!
  9. Enjoy!

Paleo Coconut Cake

Easter is quickly approaching, and I have just the recipe for you 🙂

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Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting! In fact, this whole cake is low sugar…seriously. I used cinnamon to sweeten the entire thing, but you can definitely throw in a teaspoon of ground stevia leaf or a tablespoon or two of maple syrup if you need!

This cake is so easy to make, and was adapted from Primal Palate’s Paleo Coconut Cake. I’ll provide my swaps below, but check out their full recipe on their blog! However, I did make my own coconut frosting, and let me tell you, it is LEGIT!

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Sweet, moist (sorry, but it’s true!), dense, and delicious as ever, you’re going to want to make this cake stat!

Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting

Serves 12

Cake alterations:

  • Added 2 tsp cinnamon in place of maple syrup
  • Added ¼ cup melted vanilla ghee
  • Used 1 cup coconut flour instead of ¾ cup

Frosting Ingredients:

  • 1 can organic full fat coconut milk (try to find one without guar gum)
  • 1 tsp cinnamon
  • 1 tbsp melted vanilla ghee
  • Optional: 1 tsp ground green leaf stevia or 1 tbsp maple syrup

Frosting Directions:

  1. Flip coconut milk can over (before opening) and place in the fridge for about 20-30 minutes, while coconut cake is baking. This allows the fat to harden in its place.
  2. Remove the can from the fridge and flip over. Open with a can opener on top (should be flipped back to the top) and drain out all of the coconut water.
  3. Place the coconut fat, along with cinnamon, ghee, and optional stevia/maple syrup into a medium mixing bowl and beat on medium-high until fully combined.
  4. Keep in the fridge until ready to frost, when the cake has completely cooled (or else it melts!).
  5. Top with coconut flakes, and enjoy!

Paleo Carrot Cake Bars

Do you hear the birds chirping? See the flowers blossoming? The leaves finally budding? Yeah, me neither with this nor’easter that just hit NYC haha! But hey, at least we can still enjoy the tastes of spring, especially with the holidays right around the corner!

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Yesterday during that snow storm, I did some serious recipe testing, and I came out with a winner!

Paleo Carrot Cake Bars!

Yep, these babies are perfect for Easter, Passover, or any springtime holiday and will be sure to be a crowd pleaser with all types of eaters! The best part is that you probably have all of these ingredients in your fridge (and pantry) right now! Check it out:

Sweet Potato

Carrot

Cinnamon

All Spice

Eggs

Almonds (to make almond flour- I used Nuts.com sprouted almonds!)

Coconut Flour

Sea Salt

Ghee/Butter/Coconut oil (I use vanilla Fourth&Heart Ghee

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I feel like I’m becoming notorious for omitting any kind of sweetener, save for cinnamon, but I truly don’t believe you need it! Not overpowering the other ingredients with sweetness allows the true flavors to shine through! So give it a whirl and let me know what you think 🙂 Oh, I also iced the bars with raw coconut butter mixed with cinnamon- uh-maze-ing!

Enjoy!

Paleo Carrot Cake Bars

Serves 9

Ingredients:

  • 1 baked then cooled sweet potato, skin removed
  • 1 cup shredded carrots, steamed
  • ¼ cup coconut flour
  • ¼ cup almonds, pulsed into flour (I used nuts.com Sprouted Almonds)
  • ¼ cup Fourth&Heart Vanilla Ghee, melted + more for greasing pan (or any cooking oil!)
  • 1 tsp cinnamon
  • 1 tsp All Spice
  • 1 pinch sea salt
  • 4 eggs
  • Icing: Artisana Coconut Butter + cinnamon

Directions:

  1. Preheat oven to 400F and grease 9×9 baking pan.
  2. In a large bowl, mash sweet potato and stir in carrot.
  3. Next fold in flours and spices and mix until well combined.
  4. Crack eggs and pour melted ghee into the bowl and stir thoroughly.
  5. Pour batter into baking dish and bake for 35 minutes or until toothpick comes out clean.
  6. Once completely baked, remove from oven, and while still warm, scoop coconut butter on top and spread like icing.
  7. Let cool completely, either in the fridge or freezer, before serving.

Paleo Brownie Skillet with Chocolate Fudge Frosting

Happy Almost Friday, friends!

Because I love you guys as much as I love chocolate and Fridays, I’m sharing with you today my Paleo Brownie Skillet with Fudge Frosting!

Yep, you read that right- it’s all paleo and all chocolate and all delicious! The brownie skillet part is from my old sweet potato brownie recipe, but I’ll share it below again per instructions for a skillet + the recipe for a decadent chocolate fudge that you won’t even believe contains zero sugar (but fair warning, it is rich!).

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Check out the recipe below and don’t forget to tag @the_bananadiaries if you share so I can see! Happy Baking, kiddos!

Xx

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Paleo Brownie Skillet with Fudge Frosting

Serves 8-10 (but we basically ate it in 2…whoops!)

Ingredients:

Brownie Skillet:

  • 1 large or 2 small sweet potatoes, baked and cooled with skin removed
  • 2 organic pastured eggs
  • 1 tsp cinnamon
  • 1 tbsp Fourth & Heart vanilla ghee, melted
  • ½ cup Artisana Organics raw coconut butter, melted
  • 1 tbsp coconut flour
  • ½ cup raw organic cacao powder
  • ½ cup Imlak’esh 100% cacao wafers, broken up (or use your favorite chocolate chips/bar!)
  • More ghee for greasing the skillet

Chocolate Fudge Frosting:

  • 1 extra ripe avocado, pitted and scooped
  • ½ tbsp. cinnamon
  • 1/3 cup Imlak’esh 100% cacao wafers, melted (or use your favorite chocolate chips!)
  • 1 tbsp Imlak’esh sacha inchi powder (this thicken’s up the frosting)

Directions:

  1. Preheat oven to 400F and grease skillet.
  2. In a medium bowl, mash sweet potatoes and mix in eggs, cinnamon, ghee, coconut flour, and cacao powder.
  3. Once well combined, fold in coconut butter.
  4. Add in chocolate chips and stir until well combined.
  5. Pour mixture into the skillet and bake for 35-40 minutes, until the toothpick comes out clean.
  6. While the skillet is baking, mash the avocado in a small bowl almost like guacamole.
  7. Sprinkle in cinnamon and sacha inchi powder and stir until well combined.
  8. Slowly drizzle chocolate into the mixture all around and stir. Keep stirring and set aside covered at room temperature.
  9. Once the skillet is ready, remove the skillet from the oven and spread frosting onto the top.
  10. Sprinkle with extra chocolate flakes, chocolate drizzle, more coconut butter, or whatever your heart desires!

Paleo Sweet Potato Cinnamon Rolls

This is the recipe you’ve all been waiting for. (Or at least I have lol).

Paleo Sweet Potato Cinnamon Rolls.

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I’m not even kidding, these taste just as magical as a standard cinnamon roll, but they’re nut-free, gluten-free, grain-free, sugar-free, and dairy-free, but full on taste, deliciousness, satisfaction, and sweetness.

To my new readers, yes, I know I said a lot of –free’s in the last statement. That’s not to say that any of those things are bad- good quality gluten is fantastic, my blog is freaking called “The Banana Diaries” so I love a little sweet here and there, and your girl can definitely get down with some good quality ice cream (my stomach won’t like me for a few hours, but hey I make sacrifices haha!). I make recipes like this so that everyone can enjoy, and believe me, everyone will enjoy these little rolls of cinnamon perfection!

Food should be celebrated, not feared, so I’m celebrating the fact that these are moist, warm, gooey, sweet, satiating, and deliciously satisfying all made with real foods. What’s not to love about that?

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Plus they’re easy peazy! Hosting brunch is stressful enough, why make the food even more so? Mix ‘em, roll ‘em, slice ‘em, and bake ‘em. That’s basically it!

Enjoy, sweet friends!

Paleo Sweet Potato Cinnamon Rolls

Serves 9-12

Ingredients:

  • 1 ½ cups Sweet Potato Flour (I use this brand– it’s dehydrated sweet potato ground up!)
  • ½ cup Coconut Flour
  • 2 large eggs
  • 1- 1 ½ cups warm water
  • 1 tsp Stevia, ground from the leaf (I like Mountain Rose Herbs’ Stevia!)
  • ½ tsp baking soda
  • 2 tsp Apple Cider Vinegar
  • ½ cup Fourth & Heart Vanilla Ghee, melted
  • 1/3 cup Eating Evolved Roasted Coconut Butter unsweetened, melted
  • 1 ½ tbsp Ground Cinnamon, divided
  • 1/3 cup Artisana Organic Raw Coconut Butter, softened

Directions:

  1. Preheat oven to 400 F and grease a medium baking dish with ghee or coconut oil
  2. In a medium bowl, whisk together sweet potato flour, coconut flour, stevia, baking soda, and 3 tsps ground cinnamon. Set aside.
  3. In a separate bowl, beat together eggs, water, apple cider vinegar, and ghee.
  4. Fold in liquid to flour mixture and mix until completely combined. Depending on how thick your dough is, add in more water until it is not crumbly.
  5. Refrigerate dough for 10 minutes.
  6. While the dough is cooling, mix together roasted coconut and the remaining cinnamon. You want a liquid consistency.
  7. Remove dough from the fridge and line a cutting board or your countertop with parchment paper.
  8. Roll the dough until it’s a large rectangle.
  9. Spread the coconut butter cinnamon mixture over the dough, and make sure it touches the edges.
  10. From the longest side, start rolling the dough delicately towards you, making sure to mend the dough together if it breaks.
  11. Once completely rolled, make ½ inch – ¾ inch slices with a super thin knife or a string.
  12. Place rolls in the baking dish and bake for 30-35 minutes, until slightly doughy but lightly browned on the edges.
  13. Remove from the oven, drizzle on raw coconut butter, and serve!

Paleo Sweet Potato Cookie Skillet

The LAST recipe of 2017! It’s here! And on a Friday too? I must be feeling good!

But honestly, who wouldn’t be after taking a bit of this little number?!

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Yep, this beaut of a Paleo Sweet Potato Cookie Cake speaks for itself, but I’ll try to do some verbal justice.

Moist, gooey in the center, chocolatey, buttery, and not too sweet, this cake is absolutely perfect for dessert, a snack, or even breakfast (hey, I wouldn’t put it past me haha!).

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Does it get any better? I think not. Plus it’s completely nut-free, dairy-free, gluten-free, and added sugar-free (there are natural sugars that occur in sweet potato, so that’s where you’ll see it!). You know me- I’m always trying to find ways for everyone to enjoy food. Some people, like my boyfriend, can’t have sugar because of chronic Lyme disease, and others are allergic to nuts or gluten.

It’s not about what’s not in the food, but how the food makes you feel, both physically and mentally. I feel better eating this way, but I certainly don’t judge those that want the traditional cookie. There’s nothing wrong with either way.

That being said, I challenge you to try this skillet and find the taste difference between the two because you’ll be hard-pressed to find any notable changes haha!

Give this skillet a whirl and let me know what you think! I’d love to see your creations as well, so tag me with #iyamlove so that I can see J

Happy Last Friday of 2017!

Paleo Sweet Potato Cookie Skillet

Serves 8-10

Ingredients:

  • 1 extra large white sweet potato, baked and skin removed
  • 2 eggs
  • 1 tbsp vanilla ghee, melted (I love Fourth & Heart!)
  • 1 tsp cinnamon
  • ½ cup raw or roasted coconut butter, melted (I love Artisana or Eating Evolved!)
  • 1-2 tbsp coconut flour
  • 1 bar of your favorite dark chocolate (I love Eating Evolved’s Midnight Cacao Bar)

Directions:

  1. Preheat the oven to 375 and grease your skillet with ghee or coconut oil.
  2. In a large bowl, mash sweet potato.
  3. Pour in eggs, ghee, and coconut butter, and mash to combine.
  4. Add in cinnamon and coconut flour, and mash to combine.
  5. Once the batter is completely mixed, break up the chocolate bar and fold in the chunks.
  6. Pour batter into the skillet and place the skillet in the oven.
  7. Bake for 25-32 minutes.
  8. Remove and let cool before serving.
  9. Top with your favorite toppings!

 

Paleo Chocolate Cream Pie

Well, it’s finally here!

The Paleo Chocolate Cream Pie recipe has arrived just in time for Christmas, and let me tell you, you’re going to want to bookmark this one.

Basically I consider dessert to be a food group, so naturally, I love this time of year. As a lover of all things chocolate and delicious, especially around the holidays, I really wanted to make something that wasn’t your ordinary holiday dessert recipe. Yes, tis the season for cookies galore, but let’s not forget about the other wonderful desserts to make! Cakes, homemade ice cream, sweet breads, and pie.

If you’re a pie lover, you’ll obsess over how delicious and easy this treat was. If you’re not a pie lover, get ready to fall in love and fast because this recipe will be sure to change your mind.

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Think creamy, dreamy, rich, decadent, and downright heavenly. The best part? You only need seven ingredients. Yep, just seven!

Coconut Flour 

Ghee (I love the Vanilla Bean Ghee from Fourth&Heart, but regular will do, or coconut oil!)

Sea Salt

Pastured Eggs and Egg Yolks

Full-Fat Coconut Milk (no additives or thickeners)

100% Cacao Powder 

Cinnamon

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Completely nut-free as well, you basically cover all of the major allergens, especially if you swap out the ghee for coconut oil! How’s that for efficiency? The one thing I will note is that you must do this in steps: make the crust, let the crust cool, and then make the filling. But it’s super simple, so just as long as you follow the steps, you’ll be golden! 😉

So go whip up this pie, spread some holiday cheer, and have a wonderful holiday!

Paleo Chocolate Cream Pie

Serves 6-12

Ingredients:

Crust:

  • ¾ cup coconut flour
  • ½ cup grass-fed organic vanilla ghee, melted (I use Fourth&Heart)
  • 2 tsp ground cinnamon
  • 2 pastured eggs
  • 1 pinch sea salt

Chocolate Cream Filling:

  • 1 can organic full-fat coconut milk (no fillers or additives)
  • 5 pastured egg yolks, room temperature (save the egg whites, you can use them to make a scramble or omelet! Just add more fat to it because you’ll need it to absorb the protein 😉
  • 1 cup 100% cacao powder
  • 6 tbsp grass-fed organic vanilla ghee, cold
  • 2-3 tsp ground cinnamon
  • Pinch of sea salt
  • Optional: 1-2 tsp ground stevia (the actual leaf) or 2-3 tbsp maple syrup

Directions:

Crust:

  1. Preheat oven to 400F and grease 9-inch pie dish with coconut oil or ghee.
  2. In a medium bowl, whisk together coconut flour, sea salt, and cinnamon.
  3. Pour in ghee and eggs, and beat together until well combined.
  4. Place the dough in the middle of the pie dish and start working towards the edges of the dish and up the sides.
  5. Optional: lightly press the back of a fork onto the sides of the dish to make a texture.
  6. Place piecrust in the oven and bake for 9-11 minutes, until lightly golden.
  7. Remove and cool.

Chocolate Cream Filling:

  1. In a medium sauce pan, heat the coconut milk with 1 tsp cinnamon and sea salt until it begins to simmer.
  2. While the coconut milk is heating, beat egg yolks with the remaining cinnamon in a small bowl and let rest.
  3. Once the coconut milk is bubbling, lower it to a simmer and pour about ½ cup of the mixture into the yolk mixture, constantly whisking.
  4. Put coconut milk back on the heat and continue to whisk egg mixture until it starts to thicken.
  5. Pour egg mixture into the coconut milk and continue to stir, about a minute. This prevents the eggs from forming into a scramble.
  6. Remove the pan from heat, continuing to stir, and pour cacao powder (and optional sweetener) into the saucepan.
  7. Stir until completely mixed.
  8. Next, add each tbsp. of ghee one at a time, stirring after each one until it’s completely dissolved.
  9. Pour chocolate mixture into the cooled pie crust and refrigerate for 3-4 hours or freeze for 1.5-3 hours).
  10. Serve chilled.