Pumpkin Power Muffins

Pumpkin Power Muffins

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Continuing on this journey of working with alternative ingredients, I have found great pleasure in working with almond flour, maple syrup and eggs as my base for a majority of my alternative ingredient bakes. Adding ingredients to this base to generate flavors I love has been a lot of fun.

Today, I made Pumpkin Power Muffins. These great muffins are perfect with morning coffee and compliment my power meal of scrambled eggs, turkey bacon, nonfat greek yogurt and granola. It gives me the perfect sweet balance to my breakfast and offer power punching nutrients! And most of all, the pumpkin flavor along with the cinnamon and coconut oil makes for a delicious treat anytime of the day!

These adorable muffins only take a few minutes. The papers are from Simply Baked, one of my favorite baking supply companies. They are wholesale, but you can find their products with a simple google search at a popular retailer. The smell radiating from the oven is heavenly. Enjoy the bake!

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Pumpkin Power Muffins Recipe

4 tbs coconut oil melted

1 cup pumpkin puree

1/2 cup pure maple syrup

2 large eggs

2 cups almond flour

1 tbs ground cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Combine the oil, pumpkin, maple syrup in eggs. Combine the dry ingredients in a separate bowl. Pour the dry ingredients into the wet until fully combined.

I used two ice cream scoops full for each cup and the recipe yields 6 muffins.

Bake for 30 – 35 minutes for 350 degrees.

Let cool and serve!

Nutrition Facts
Servings: 6
Amount per serving
Calories 228
% Daily Value*
Total Fat 12.9g 17%
Saturated Fat 6.7g 34%
Cholesterol 55mg 18%
Sodium 270mg 12%
Total Carbohydrate 24.4g 9%
Dietary Fiber 2.8g 10%
Total Sugars 17.4g
Protein 4.4g
Vitamin D 5mcg 26%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 

 

Oatmeal Almond Protein Bars

On my quest for alternative bakes, I’ve been experimenting with alternative ingredients and not having a lot of luck. However, today I baked up a great batch of Oatmeal Almond Protein Bars and thought it was worth sharing.

For healthier snacks, I’m always on craving a bake and this one I can enjoy without any guilt. It’s packed full of protein and all natural ingredients. It contains no dairy, no gluten and I used vegan chocolate chips! It was easy to prepare, only took about 20 minutes before putting into the over for about 15 minutes.

In the recipe, I use vegetable base protein powder, not whey. I used a whey protein powder in a recipe last week, it wasn’t good. So I did some research and found out that using a vegetable based protein powder will garner better results.

I asked Nicholas, my son, to try a bar, he loved seeing the chips, but after hearing all the healthy ingredients, changed his mind! I’m going to keep trying! LOL

Enjoy the bake and let me know your results.

 

Oatmeal Almond Protein Bars

1 cup almond butter – I used crunchy or you can use creamy

3 oz of vegetable based vanilla protein powder

1/4 cup of coconut oil – solid

2 eggs

1/2 cup pure maple syrup

2 cups gluten-free whole oats

1/2 cup of unsweetened coconut flakes

1 tsp of baking soda

5 oz (half a bag) of vegan chocolate mini chips

In a large bowl, combine with a mixer the almond butter, protein powder, coconut oil and maple syrup until fully combined. Then add eggs. Blend for about a minute.

Add oats, coconut flakes and baking soda to almond butter mixture. Using a large spatula, fold in the dry ingredients until it is fully mixed into a heavy batter.

Using a 9 x 11 inch glass pan, spray with cooking spray and then using a large spoon spread the batter to all the pan edges.

Sprinkle the mini chocolate chips over the top of the batter before placing in a 350 degree over. Bake for about 14 minutes. Don’t over bake.

Enjoy the bake!

Trace

Sunflower Butter Cookies

Sunflower Butter Cookies

Sunflower Butter Cookies

Sunflower Butter Cookies

Last week my son started Summer Day Camp. He was so excited to see his friends from last summer, especially Alex! Both of them were inseparable at camp, we did get together occasionally during the school year, but not enough for Donavan.

Once camp started, Donavan asked if I wouldn’t pack a peanut butter and jelly sandwich for his daily lunch. I asked him why. He told me, he wanted to eat lunch with Alex! “Alex is allergic to peanuts. Can you buy sun butter for me so I can eat lunch with Alex?” he exclaimed. How adorable and caring is that?? Such a sweet kid. I told him yes, I would look into it. I’d never heard of sun butter, so I investigated.

Sun butter is sunflower seed butter, who knew! They have two varieties, natural and crunchy. I accidentally bought the crunchy, not realizing they had two types, I was just excited to find it!

If you read and follow my blog, you’ll also know that I’ve stumbled across this new cook book from Sweet Laurel, a bakery out of California, that uses alternative ingredients for baking. Low and behold as I was researching a new bake I came across Sunflower Butter Cookies! I reviewed the ingredients and realized, I have everything I need to make these! So here are the results and the recipe.

These cookies are great for individuals with nut allergies and dairy aversions. So I thought I would make them for this post. And, Donavan would have a treat that he could take to his friend Alex, yummy Sunflower Butter Cookies.

One thing to note, sunflower butter isn’t low in calories, in fact it has more fat and calories than peanut butter, but it’s a great alternative when your little ones need to take an alternative cookie to summer camp for their friends with peanut allergies!

Enjoy the bake!

Sunflower Butter Cookies

1 cup sunflower seed butter

1 large egg

1/2 cup maple syrup

3/4 cup arrowroot powder

1/2 tsp Himalayan pink salt

1 tsp vanilla extract

Preheat a 350 degree oven. Stir all the ingredients together in a medium-sized bowl until a dough forms. I used a cookie scoop and place the dough on a Silpat or you could use parchment paper.

Place the tray of cookies in the refrigerator for 30 minutes to give them a chance to firm. Remove and use a fork to push down onto the cookie dough, just like a peanut butter cookie.

Bake the cookies for about 11-12 minutes. My oven runs on the cooler side of 350, check the bake after 10 minutes. Since it’s a dark dough, be sure to thoroughly bake. My first small tray (trial) came out doughy/raw in the center. My second bake I left in for 12 minutes and they were perfect!

Cool and serve!

Enjoy the bake and be sure to share your results!

Trace

 

Nutrition Facts – Sunflower Butter Cookies
Servings: 18
Amount per serving
Calories 111
% Daily Value*
Total Fat 7.1g 9%
Saturated Fat 0.8g 4%
Cholesterol 9mg 3%
Sodium 103mg 4%
Total Carbohydrate 10.2g 4%
Dietary Fiber 0g 0%
Total Sugars 5.3g
Protein 3.1g
Vitamin D 1mcg 4%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 
Best Paleo Carrot Cake

The Best Paleo Carrot Cake

Best Paleo Carrot Cake Ever
Best Carrot Cake

 

The Best Paleo Carrot Cake

I don’t say this often, this is the best carrot cake I’ve ever had! It’s amazing and it’s made with alternative ingredients. These alternative ingredients include almond flour and coconut oil. Making this carrot cake suitable for a Paleo Diet or anyone looking to avoid dairy or gluten.

In my journey to uncover alternative ingredient bakes this month, I found a show stopper! You won’t regret trying this recipe, no matter what type of diet you may be on. Don’t be afraid to give it a try! Best of all, super easy to make!

One way I know I have a recipe I’ll keep as a family favorite; my husband and kids love it! All too often their noses turn up when they know it’s a Paleo Bake or something not ordinary. But this, they came back for seconds and thirds!

Here is The Best Paleo Carrot Cake recipe compliments of my new most favorite cookbook, Sweet Laurel.

I used two 6-inch pans and prepared them with coconut oil (bottom and sides) and parchment paper on the bottom.

1/4 cup coconut oil melted

2 cups almond flour

1 tsp baking soda

1/2 tsp Himalayan Pink Salt

1 tablespoon cinnamon

3 large eggs – room temperature

1/3 cup maple syrup

1 1/2 cups grated carrots

1/2 cup raisins

1/2 cup finely chopped pecans (I prefer over walnuts, but you can use either)

In a bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine the eggs, coconut oil and maple syrup. Adding a little at at time, whisk in the dry ingredients to the wet ingredients until you reach a batter. Then add your carrots, raisins and nut of choice.

Divide the batter between the two baking pans and bake for 30 minutes at 350 degrees. Remove and cool on cooling racks.

Once completely cooled, make your icing.

Probiotic Cream Cheese Frosting recipe:

2 1/4 cup raw cashews soaked for 1 hour, drained and rinsed.

1/2 cup full-fat coconut milk

1/2 cup maple syrup

2 tbsp coconut oil, melted

1 probiotic capsule*

2 tsp vanilla extract

1 tbs fresh lemon juice

1/2 tsp Himalayan pink salt

*Probiotic Capsules: You can find probiotics in the refrigerator section of health food stores. Sweet Laurel recommends gluten-free brand called Flora. Don’t use prebiotics.

In a blender, combine everything and blent until creamy. If too thing, blend remaining soaked cashews until smooth Refrigerate until ready for use.

If you don’t have a dairy aversion, you could make a delicious cream cheese icing using maple syrup and vanilla along with the smaller amount of cashews. However this would then negate the Paleo aspect of the cake. Feel free to experiment.

The best way to eat, slightly warmed in the microwave for about 30 seconds at 50% power! Yummy!!!

Enjoy the bake & share your results!

Trace

Best Paleo Carrot Cake Ever!
Best Carrot Cake