Recipes

I love making good quality snacks at home but I don’t enjoy spending lots of time in the kitchen. Here are a few of my favorite quick and easy recipes!

  Chocolate Chip Scones    Makes 6 scones   Dry Ingredients:   1 cup almond flour  2/3 cup cassava flour  1/3 cup coconut flour  3/4 teaspoon baking soda  1/4 teaspoon sea salt  2/3 cup dark chocolate chips   Wet Ingredients:   2 eggs, lightly beaten  2 tbsp butter (softened)  1/2 teaspoon vanilla extract  1 tablespoon raw honey    Directions:   1. Preheat the oven to 350°F.  2. Combine all dry ingredients except chocolate chips in a large bowl.  3. Mix the wet ingredients together in a small mixing bowl.  4. Combine the wet and dry ingredients in the large bowl and add chocolate chips.  5. Form dough into a one inch thick disk, and cut into 6 equal pieces. You may need to use your hands to form the disk.  6. Place the scones on a baking sheet (preferably parchment lined). Bake for 12-14 minutes, or until lightly browned on the edges.

Chocolate Chip Scones

Makes 6 scones

Dry Ingredients:

1 cup almond flour

2/3 cup cassava flour

1/3 cup coconut flour

3/4 teaspoon baking soda

1/4 teaspoon sea salt

2/3 cup dark chocolate chips

Wet Ingredients:

2 eggs, lightly beaten

2 tbsp butter (softened)

1/2 teaspoon vanilla extract

1 tablespoon raw honey


Directions:

1. Preheat the oven to 350°F.

2. Combine all dry ingredients except chocolate chips in a large bowl.

3. Mix the wet ingredients together in a small mixing bowl.

4. Combine the wet and dry ingredients in the large bowl and add chocolate chips.

5. Form dough into a one inch thick disk, and cut into 6 equal pieces. You may need to use your hands to form the disk.

6. Place the scones on a baking sheet (preferably parchment lined). Bake for 12-14 minutes, or until lightly browned on the edges.

 
  Matcha Mint Brownies    Dry Ingredients:   1/2 cup almond flour  1 cup coconut flour  1/4 cup matcha powder  1/2 tsp baking soda  1/4 tsp salt  1/2 cup dark chocolate chips, or chopped up dark chocolate chunks   Wet Ingredients:   1/2 cup butter (softened)  2 eggs  2 tbsp coconut oil  3 tbsp agave syrup  1/2 tsp vanilla extract  1 tsp peppermint flavor (I used Frontier CO-OP brand)   Toppings:   2 oz dark chocolate (85% - 90%)  1/4 cup cacao nibs     Directions:   1. Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan and set aside.  2. In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined. Add in the chocolate chips at the end.  3. Pour batter into greased pan and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool on a baking rack.  4. Melt the dark chocolate over low heat.  5. Once cooled, drizzle chocolate over brownies and sprinkle with cacao nibs.

Matcha Mint Brownies

Dry Ingredients:

1/2 cup almond flour

1 cup coconut flour

1/4 cup matcha powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips, or chopped up dark chocolate chunks

Wet Ingredients:

1/2 cup butter (softened)

2 eggs

2 tbsp coconut oil

3 tbsp agave syrup

1/2 tsp vanilla extract

1 tsp peppermint flavor (I used Frontier CO-OP brand)

Toppings:

2 oz dark chocolate (85% - 90%)

1/4 cup cacao nibs

Directions:

1. Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan and set aside.

2. In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined. Add in the chocolate chips at the end.

3. Pour batter into greased pan and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool on a baking rack.

4. Melt the dark chocolate over low heat.

5. Once cooled, drizzle chocolate over brownies and sprinkle with cacao nibs.

  Blueberry Lemon Tie Dye Donuts     Dry Ingredients:   2 cups almond flour, fine  1 tsp baking soda  ½ tsp salt   Wet Ingredients:   3 tbsp raw honey  2 tsp vanilla extract  ½ cup coconut oil, melted  ¼ cup coconut cream  2 eggs  ¾ cup fresh blueberries  2 tsp lemon zest   Lemon Drizzle   2 tbsp coconut oil, softened  2 tbsp raw honey  1 tsp fresh lemon juice  ½ tsp lemon zest  Sprinkle of sea salt   Directions:   1. Pre-heat the oven to 350 degrees °F.  2. In a large bowl combine dry ingredients.  3. In a separate bowl whisk together the wet ingredients until well combined.  4. Mix dry ingredients into the wet, but do not over stir.  5. Pour batter into an ungreased donut pan and bake for 7-8 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack.  6. In small mixing bowl, mix the lemon frosting ingredients and set aside until the donuts have cooled.  7. Once cooled, pour the lemon drizzle over donuts as desired.

Blueberry Lemon Tie Dye Donuts

Dry Ingredients:

2 cups almond flour, fine

1 tsp baking soda

½ tsp salt

Wet Ingredients:

3 tbsp raw honey

2 tsp vanilla extract

½ cup coconut oil, melted

¼ cup coconut cream

2 eggs

¾ cup fresh blueberries

2 tsp lemon zest

Lemon Drizzle

2 tbsp coconut oil, softened

2 tbsp raw honey

1 tsp fresh lemon juice

½ tsp lemon zest

Sprinkle of sea salt

Directions:

1. Pre-heat the oven to 350 degrees °F.

2. In a large bowl combine dry ingredients.

3. In a separate bowl whisk together the wet ingredients until well combined.

4. Mix dry ingredients into the wet, but do not over stir.

5. Pour batter into an ungreased donut pan and bake for 7-8 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack.

6. In small mixing bowl, mix the lemon frosting ingredients and set aside until the donuts have cooled.

7. Once cooled, pour the lemon drizzle over donuts as desired.

  Blackberry Lemon Scones     Dry Ingredients:   1 1/2 cups almond flour  1/2 cup cassava flour  1/3 cup coconut sugar  1/4 cup coconut flour  1 tbsp Baking Powder  1/4 tsp salt   Wet Ingredients:   1/2 tsp vanilla extract  2 eggs  1 tsp lemon zest  5 tbsp butter, softened  3/4 cup blackberries    Directions:   1. Preheat the oven to 350°F.  2. Combine all dry ingredients in a large bowl.  3. Mix the wet ingredients (except blackberries) together in a small mixing bowl.  4. Combine the wet and dry ingredients in the large bowl and add blackberries.  5. Form dough into a one inch thick disk, and cut into 6 equal pieces. You may need to use your hands to form the disk.  6. Place the scones on a baking sheet (preferably parchment lined). Bake for 18-20 minutes, or until lightly browned on the edges.

Blackberry Lemon Scones

Dry Ingredients:

1 1/2 cups almond flour

1/2 cup cassava flour

1/3 cup coconut sugar

1/4 cup coconut flour

1 tbsp Baking Powder

1/4 tsp salt

Wet Ingredients:

1/2 tsp vanilla extract

2 eggs

1 tsp lemon zest

5 tbsp butter, softened

3/4 cup blackberries


Directions:

1. Preheat the oven to 350°F.

2. Combine all dry ingredients in a large bowl.

3. Mix the wet ingredients (except blackberries) together in a small mixing bowl.

4. Combine the wet and dry ingredients in the large bowl and add blackberries.

5. Form dough into a one inch thick disk, and cut into 6 equal pieces. You may need to use your hands to form the disk.

6. Place the scones on a baking sheet (preferably parchment lined). Bake for 18-20 minutes, or until lightly browned on the edges.

  Chocolate Avocado Cake Squares    Dry Ingredients:   2 cups almond flour  1/4 cup cacao powder  1/2 cup chopped walnuts  1 tsp baking soda  1/2 tsp salt  2/3 cup chocolate chips (1/3 for batter, 1/3 to sprinkle on top)    Wet Ingredients:   1 1/2 cups avocado(ripe)  3 tbsp butter, softened or melted  3 tbsp coconut oil, melted  3 tbsp raw honey  2 eggs  1 tsp vanilla extract     Directions:   1. Pre-heat the oven to 350 degrees °F. Line an 8X8 pan with parchment paper.  2. In a large bowl combine dry ingredients.  3. In a food processor (or blender) mix the wet ingredients until smooth, starting with the avocado.  4. Mix the wet and dry ingredients together.  5. Pour batter into the prepared 8X8 pan and sprinkle with additional 1/3 cup of chocolate chips. Bake for 25-30 minutes, or until a toothpick comes out clean. When the bars are done, let cool.  **Note: these may take a little more time to prep but it’s worth it!

Chocolate Avocado Cake Squares

Dry Ingredients:

2 cups almond flour

1/4 cup cacao powder

1/2 cup chopped walnuts

1 tsp baking soda

1/2 tsp salt

2/3 cup chocolate chips (1/3 for batter, 1/3 to sprinkle on top)

Wet Ingredients:

1 1/2 cups avocado(ripe)

3 tbsp butter, softened or melted

3 tbsp coconut oil, melted

3 tbsp raw honey

2 eggs

1 tsp vanilla extract

Directions:

1. Pre-heat the oven to 350 degrees °F. Line an 8X8 pan with parchment paper.

2. In a large bowl combine dry ingredients.

3. In a food processor (or blender) mix the wet ingredients until smooth, starting with the avocado.

4. Mix the wet and dry ingredients together.

5. Pour batter into the prepared 8X8 pan and sprinkle with additional 1/3 cup of chocolate chips. Bake for 25-30 minutes, or until a toothpick comes out clean. When the bars are done, let cool.

**Note: these may take a little more time to prep but it’s worth it!

 
  Chocolate Chip Cookies    Dry Ingredients:    1 1/2 cups almond flour  2 tbsp coconut flour  1/3 cup coconut sugar  1/2 tsp baking soda  1/4 tsp salt  1/2 cup chocolate chips (60% or higher)   Wet Ingredients:   1/2 cup butter (melted)  1 egg  1 1/2 tsp vanilla Extract     Directions:   1. Preheat oven to 350 degrees F, grease baking sheet or line with parchment paper.  2. Combine all dry ingredients except chocolate chips in a large bowl.  3. Melt the butter and combine with the egg and vanilla extract in a small bowl.  4. Combine wet and dry ingredients in the large bowl and add chocolate chips. 5. Roll the dough into balls approx. 1 inch in diameter, place on baking sheet.  6. Bake for 12-15 min, let cool.

Chocolate Chip Cookies

Dry Ingredients:

1 1/2 cups almond flour

2 tbsp coconut flour

1/3 cup coconut sugar

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips (60% or higher)

Wet Ingredients:

1/2 cup butter (melted)

1 egg

1 1/2 tsp vanilla Extract

Directions:

1. Preheat oven to 350 degrees F, grease baking sheet or line with parchment paper.

2. Combine all dry ingredients except chocolate chips in a large bowl.

3. Melt the butter and combine with the egg and vanilla extract in a small bowl.

4. Combine wet and dry ingredients in the large bowl and add chocolate chips. 5. Roll the dough into balls approx. 1 inch in diameter, place on baking sheet.

6. Bake for 12-15 min, let cool.