dessert

Carrot Apple Muffins!

There is nothing that screams Easter bunny more than carrots! I adapted an old recipe created by a good friend and made it healthy 🙂 This recipe is extremely versatile and you can easily add and remove ingredients and they will still taste great! For example, if you are missing a few things or if you don’t have the correct flour, just use what you have! Enjoy and have a beautiful Easter weekend.

Carrot Apple Muffins

Course Breakfast, Dessert, Snack
Keyword dairy-free, dessert, gluten-free, muffins, snacks
Servings 18 muffins

Ingredients

  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 banana
  • 2 t vanilla
  • 2 cups grated/shredded carrots grate yourself or buy them pre-shredded
  • 2 cups chopped apples
  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup coconut sugar
  • 2 t cinnamon
  • 1/2 t salt
  • 2 t baking soda
  • 1-2 t pumpkin pie spice
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Beat together the oil, eggs, banana, and vanilla.

  3. In a separate bowl, combine all of the other ingredients in a large mixing bowl.

  4. Fold the liquid mixture into the dry ingredients until well combined.

  5. Line a muffin tin with baking cups and full each one 3/4 full of the batter.

  6. Bake for 20 minutes or until cooked through.

Recipe Notes

Serving suggestion: Tastes great served warm with melted grass-fed butter spread on top! 🙂

Cinnamon Apple Bread with Healthy Caramel Sauce

I don’t know about you, but I think that one of the best combos ever created has to be caramel and apples. Here is my take, with a fun fall recipe for cinnamon apple bread topped with caramel sauce! You can find the recipe for the bread below, and the recipe for the caramel sauce on rachaelsgoodeats.com. Enjoy!

Paleo Cinnamon Apple Bread

Pairs perfectly with healthy caramel sauce

Ingredients

  • 1 cup organic apple sauce
  • 1 t vanilla extract
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup organic maple syrup
  • 1/2 t sea salt
  • 1 t pumpkin pie spice
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup chopped apple
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 t cinnmon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a bread pan with coconut oil.

  2. In a mixing bowl, mix together all liquid ingredients. Add the melted coconut oil last or else it will harden before mixing thoroughly. 

  3. Add in all of the dry ingredients and mix well. 

  4. Lastly, fold in the chopped apples. 

  5. Pour mixture into bread pan. 

  6. Bake for 55-65 minutes or until a toothpick when inserted into the center comes out clean.

Recipe Notes

Bread is a tad crumbly so make sure to keep it in the pan. Slice it in the pan before serving.

 

 

Raw Paleo Chocolate Cheesecake Bars

This recipe is by far the most popular of my my recipes with everyone that tries it! Give it a go and let me know what you think! 🙂

Raw Paleo Chocolate Cheesecake

Ingredients

Crust

  • 1 cup gluten free, grain free granola I used BeeFree!
  • 2 T coconut oil

Cheesecake Filling

  • 1/4 cup cacao powder or cocoa powder
  • 1/2 cup coconut cream or 1 5.4 ounce can
  • 1/3 cup coconut oil
  • 3 T organic real maple syrup
  • 1 t vanilla extract
  • 1.5 cups raw cashews soaked overnight

Instructions

  1. Soak the raw cashews overnight in filtered water in a jar.

  2. Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.

  3. Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.

  4. Pour the crust into the pan and spread it to out to cover the bottom of the dish.

  5. Place the crust in the freezer while making the filling.

  6. In the morning, strain and rinse the nuts.

  7. Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.

  8. Pour the filling over the crust and spread it out evenly.

  9. Freeze for about 2 hours.

  10. When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!

Recipe Notes

Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.

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