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.

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.

 

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!

Apple Pie Paleo Oats (Appaleoats)

Goes apple picking one weekend. Comes home the proud new mama of 5 lbs of organic apples.

Yes, 5 lbs.

Needless to say, I’ve been on an apple-recipe marathon since Saturday, and I don’t see it stopping any time soon!

One of the recipes I decided to whip up is all sorts of deliciousness snuggled into a bowl of cozy fall flavors. You ready for this? Appaleoats (a.k.a. apple + paleo + oats!).

Yep, you heard it right! Apple crisp in the form of paleo oats (and yes, that means there are no actual oats in there!), and you’re going to want to make this ASAP because I’m already on to seconds!

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All you need are the following:

Organic apple

 Organic Cinnamon/Apple Pie Spice (I love Primal Palate’s blend, it’s all organic and absolutely delicious!)

Organic Grass-fed Ghee/Organic Coconut Oil (if you’re not vegan, I highly recommend using ghee, it gives it that rich, buttery taste)

Organic Coconut Flour

Organic Free-Range Egg

That’s it! Simple, right? No added sugars, gluten, fake shiz, etc. I like to accommodate everyone’s gut 🙂

Now, you may have noticed that I’ve been saying “organic” a lot in my posts lately. I will dive deeper into this in a post later on (look out for Monday!), but do what you can! It actually can be cheaper to shop organic if you’re going to your local farmer’s market (just make sure they’re certified or use organic practices). I do believe it is better for us and better for the environment, but I understand that it’s not better for everyone’s banking accounts at times. Another great option is Trader Joe’s- their organic selection is very price conscious (except for avocados- get those at Whole Foods because theirs are now cheaper than Trader Joe’s conventional ones!). BUT I digress…I’ll be talking about this on Friday!

Now back to this deliciousness. Definitely prep the apples the night before if you’re short on time in the morning (takes about 30 minutes for the apples, 10 minutes for the “oatmeal”), but if you have some time, the fresher the better!

Enjoy, and let me know what you think!

Appaleoats

Serves 1

Ingredients:

  • 1 organic apple, skinned
  • 2 tsp organic cinnamon/apple spice blend, separated
  • 2 tbsp organic grass-fed ghee/organic coconut oil, separated
  • 2 tbsp organic coconut flour
  • 1 organic free-range egg

Directions:

  1. Preheat the oven to 400F.
  2. Chop up the skinned apple and place into a small baking pan.
  3. Sprinkly 1 tsp of the cinnamon/spice blend onto the apples and add 1 tbsp of ghee on top.
  4. Place the baking pan into the oven and bake for 30 minutes, occasionally tossing the apples every 10 minutes or so until done.
  5. Once baked, remove the apple from the oven and mash with it fork. Next, add in the remaining spice, egg, and coconut flour, and mix thoroughly.
  6. Heat a medium skillet with the remaining ghee.
  7. Add apple batter to the pan and cook much like scrambled eggs.
  8. Once the mixture looks crumbly/not so wet, transfer to a bowl and add your favorite toppings!

Cinnamon Bun Smoothie Bowl

The leaves are turning. The days are growing shorter. The air has that lovely earthy aroma that warms you from the inside out. Anddddd it’s still hot as summer in NYC.

They ain’t joking about that Indian Summer. It’s a thing!

So while I’m over here trying to build a leaf pile and go frolicking in my flannel and booties, the weather has some other ideas. But I believe you can have your cake and eat it too (actually, if you want to get real precise here, the phrase was originally “you can’t eat your cake and have it too,” but somewhere down the line of language evolution, the two clauses switched…linguistics nerd, can’t help it).

Enter in the cinnamon bun smoothie bowl. All of the delicious and warming flavors of fall in cooling and refreshing smoothie form. Take that, 80-degree heat wave!

Have this bowl as a snack, or throw in some extra collagen to make it a meal, and you’ve covered all your bases!

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What’s in this bowl, you might ask? Cauliflower may think it’s the main star, but I’d say that coconut butter and cinnamon also share the lead role. I also added some sprouted almond milk for extra creaminess (coconut milk would work beautifully here as well), and marine collagen for some staying power. Topped with a few of my seasonal favorites too: roasted acorn squash, pomegranate arils, pecan butter (I love Georgia Grinder’s pecan butter!), and pumpkin seeds of course!

So whip up this smoothie, cool down, and grab a seat as we wait for the crisp autumn weather!

Cinnamon Bun Smoothie Bowl

Serves 1

Ingredients:

  • ¾ cup organic steamed then frozen cauliflower
  • ½ tsp organic cinnamon
  • 1 tbsp organic coconut butter (I love Artisana Organics’ coconut butter- the best quality ingredients in all of their butters!)
  • 1 cup sprouted organic almond or coconut milk
  • 1 scoop Wild-Caught Marine Collagen (use code: “bananadiaries” for a discount at Further Food for your collagen!)
  • Optional: ¼ frozen banana or ½ tsp ground stevia leaf (it should be green) for sweetness
  • Toppings: roasted acorn squash, pomegranate seeds, pumpkin seeds, your favorite nut butter

Directions:

  • Place cauliflower and milk in a blend and process until completely smooth.
  • Add in cinnamon, coconut butter, collagen, and sweeteners if needed.
  • Blend until completely mixed.
  • Serve and top with your favorite additions!