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Wow that is a mouthful but it is so worth it. If you are looking for a nutrient dense, low-carb option that has zero refined sugar, look no further! Oven Temp: 350° Prep time: 10 min Cook time: 25 -30 min • Makes 12 muffins Ingredients: 2 large eggs 3 ripe bananas, mashed 2 cups finely ground almond flour (if it is sifted even better) 1 cup plain protein Powder (I use earth chimp a pea-based protein powder) 1 ½ tsp vanilla extract ½ tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 Tbsp avocado oil 1/3 cup coconut syrup 1/4 cup cacao nibs 1/4 cup semi-sweet chocolate chips Optional: Drizzle made from: 1/3 cup grade A maple syrup + ½ tsp vanilla Directions: 1.In a small food processor, blitz your cacao nibs until smaller bits. 2. In a large mixing bowl, place the mashed bananas and all the dry ingredients. Mix well. 2. Next add the eggs, avocado oil, and mix until well incorporated. 3. Line muffin tin with paper muffin paper, or grease it if you are not. I use silicone muffin tray so I don’t need to do either. Next you will evenly place the batter in the muffins tray. 4. Place into the pre-heated oven for 25 minutes. *Note: I used convection bake which browned the muffins fast. If you do not want this, use regular bake and watch until slightly golden-may be up to 30 minutes bake time 5. Allow to cool and enjoy. Place into the freezer for future muffin mania!
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Makes Preheat the oven to 350° 9x9x2-inch square pan or 8x8 Ingredients: 1 cup gluten-free all-purpose flour ¾ tsp baking powder ½ tsp sea salt ½ cup (raw shelled pistachios, plus more for decoration) ¾ cup cane sugar ½ cup extra-virgin olive oil, a good quality ⅓ cup whole milk, at room temperature ⅓ cup 5% plain Greek yogurt 2 large eggs, room temperature 1 Tbsp honey 1 tsp vanilla extract Directions:1. Grease the pan and sides of pan. Sprinkle flour into the pan, tap it all around. Discard excess flour. 2. Sift together first 3 ingredients into mixing bowl. 3. Using food processor grind nuts into a fine powder and add to the bowl. * Note: be careful not to grind too much or you will begin to get nut butter 4.In a large bowl, whisk together the sugar, olive oil, milk, sour cream, eggs, honey, and vanilla extract until the mixture is smooth. 5.Next, slowly add in the dry ingredients. Mix on low as you are adding until you have a smooth batter. 6. Pour the batter into pan. 7. Bake in the preheated oven for 45 minutes. Do the toothpick test to ensure the batter is fully cooked-should come out clean. Allow the cake to cool completely before frosting. Lemon Buttercream frosting: 1 cup unsalted butter, room temperature 4 ½ cups powdered sugar 2 ½ Tbsp lemon juice 2 Tbsp heavy cream 2 tsp lemon zest for top along with any pieces of pistachio you may have left Begin to beat together on slow. Once frosting begins to mix well, beat on high until completely smooth. You can have fun like I did and cut the cake into four and make 2 small 2 layer cakes! FUN! Top the frosting with pistachios pieces and lemon zest! Chocolate Strawberry Cake You will enjoy this cake because of its light and airy texture but will fall in LOVE with the deep rich chocolate flavor and the sweet tang of strawberries! This chocolate strawberry cake a winner all around! Preheat oven 350° Prep Time: 20 minutes Cook Time: 55 minutes 10-12 cup Bundt pan Ingredients for cake: 1 3/4 cups cup4cup wholesome flour mix 1 cup cacao Powder ½ tsp baking powder ¾ tsp salt 2 tsp vanilla extract 2 eggs, room temp 1 ½ cups coconut sugar ¼ cup monk fruit sweetener 1 ½ cup coconut milk, unsweet ½ cup avocado oil ½ cup strawberry puree (blitz fresh strawberries in food processor) Ingredients for Topping: 3 ounces 55% (or higher) dark chocolate 2 tsp Ghee 2 cup monk fruit sweetener powdered sugar 1 Tbsp Ghee 10 strawberries 3 Tbsp coconut milk, chilled Directions: 1. Grease the bundt pan with avocado oil and lightly dust with monk fruit powdered sugar. Gently tap out the excess flour from the pans and discard. 2. In a medium bowl, sift the dry ingredients, mix well, and set aside. 3. In mixing bowl cream together the sugar, oil, and vanilla. 4. Next add strawberry puree and eggs, then mix. 5. Add the eggs, then mix. 6. Add the dry ingredients ¼ of the mixture at a time while alternating with the coconut milk until well mixed. ***Making sure to scrape the sides of the mixing bowl. Mix until silky smooth. 7. Place the batter into the bundt pan. Lightly tap the pan on the counter to remove any bubbles. 8. Place into the preheated oven and bake for 55 minutes. You can do the toothpick test at 50 minutes, but I found mine to be perfect at 55 minutes. 9. Allow to cool before glazing the top. Directions for topping: 1. Place dark chocolate and 2 tsp ghee in microwave in 15 second increments mixing in between until smooth and completely melted. 2. Drizzle on top of the cooled cake. 3. In another microwaveable bowl add the monk fruit powder sugar, coconut milk, and 1 Tbsp ghee. 4. Beat (by hand or hand mixer) until smooth. 5. Drizzle on top of the cooled cake. 6. Decorate the cake with strawberries on top. You can slice the strawberries and make a pretty pattern on top of the cake or serve each slice with sliced strawberries on the side.  Deluxe Protein Cookies are Over 11 ½ grams of protein per Jumbo Cookie! Oven Temp: 350° Prep time: 10 min Cook time: 12-15 min • Makes 8 cookies Ingredients: 1 cup plain protein powder ( I used earth chimp pea protein) 2 Tbsp egg white powder 1/3 cup rolled gf oats 2 Tbsp organic flax meal ½ tsp baking powder ½ tsp salt ¼ cup coconut sugar ½ cup smooth unsweet, unsalted peanut butter ¼ cup maple syrup 2 Tbsp vanilla extract 1/3 cup 2% milk (or almond milk) 1/3 cup cacao nibs 1/3 cup semi-sweet chocolate or dark chocolate (for no added sugar use pascha chip) Directions: 1.In a large bowl, all the dry ingredients. Mix well. 2. Next add the peanut butter, maple syrup, vanilla, milk, cacao nibs and chocolate chips. Mix until it is all well combines. 3.With wet hands divide the dough into 8 even balls and place on a parchment baking sheet. 4.Place into the pre-heated oven for 12-15 minutes. 5. Allow to cool and enjoy. Place into the freezer for future protein-filled snack time! Protein sources: Pea Protein Powder by earth chimp=2 scoops is 21g->1/3 cup x 3=63 grams p. butter (sooth unsweet) 2 Tbsp=8 gram egg white powder=2 Tbsp=13 gram oats 1/3 cp=4.67 grams flax meal= 2 Tbsp= 3 grams milk (2%) 1/3 cup=2.66 94.33/8 cookies=11.79 grams of protein per cookie 350° for the bottom then lower to 325° for the whole cheesecake One day I just looked at the pie pumpkins I bought and was using as decoration and decided I need to get creative! I roasted them for an hour then the next day I did this recipe, pumpkin bread and a pumpkin pound cake!! Makes 21 Ingredients Crust 7 ounces gluten-free graham crackers 3 ounces pecans ¼ cup brown sugar, packed 1/8 tsp salt 8 Tbsp butter, melted ½ cup mini chocolate chips Cheesecake Batter 2 Tbsp gf all-purpose flour 2 tsp pumpkin spice 12 ounces blocks of cream cheese 3/4 cup can sugar, granulated 5 ounces pumpkin puree (canned or roasted and pureed yourself) 3 large eggs, room temperature Crumble Topping 4 Tbsp butter, room temperature ½ cup gf all-purpose flour ½ cup brown sugar, lightly packed 4 ounces pecans Directions
It is really considered bread when it tastes this delectable and sweet? You are going to love this loaf. It is so light and airy that honestly, th eonly thing bread like is the loaf pan!! LOL! I had some pie pumpkins laying around as decorations so I decided to make a few things from them! This was one of them! I also did a Pumpkin Pound Cake and a Pumpkin Cheesecake with Crumble!! Preheated 350° (2) 8 ¼ x 4 1/4 Ingredients: 15 ounces pumpkin puree (whether canned or roasted and puréed yourself) 3 ¼ gluten-free all-purpose (Jen’s or store bought) ½ tsp baking soda 3 tsp baking powder 2 ½ tsp ground cinnamon ½ tsp grated nutmeg ½ tsp ginger ½ tsp salt ¾ cup cane sugar, granulated ¾ brown sugar, packed 4 large eggs, room temperature 12 Tbsp butter, unsalted, room temperature or melted ½ cup buttermilk Optional (but highly recommended): 1 cup chocolate chips 15-20 pecans Directions: 1.Grease and lightly flour loaf pans (make sure to bang out any excess flour from the pans) 2. In large mixing bowl whisk together the flour, and baking soda and powder, spices, and salt. Set aside. 3. In Mixing bowl (using stand mixer or hand mixer), beat the butter and the eggs NOTE: always scrape down the side to ensure you are mixing all the ingredients in evenly. 4. Next, keeping mixer on low, alternate adding buttermilk and flour mixture, slowly. 5. Pour the batter into the two loaf pans. 6. Add the optional toppings. I placed chocolate on one and the pecans on the other. You decide:) 7. Place the pans on the middle rack and bake for 65-70 minutes. Cool before cutting and enjoying! I love these bars straight from the freezer! Packed with protein and just the right touch of sweet! Prep time:10 minutes Cook Time: 30 minutes Preheat oven 350° 8x8 baking dish Ingredients ½ cup raw unsalted pistachios, chopped ½ cup maple syrup ¼ cup roasted flax seeds ¼ cup cacao powder ½ cup certified gf oats ¼ chia seeds ½ Tbsp stevia powder 1/3 cup semi-sweet chocolate chips (used enjoy life-dairy free) 2 eggs ½ cup gluten-free all-purpose flour Directions
Preheat oven to 350° Bake 35 - 40 minutes 8x8 Ingredients 1 cup of GF all-purpose flour (Jen’s or Bob’s Red Mill) 1 1/2 half tsp baking powder 4 Tbsp coconut oil 1 ½ cup sweet potato, puréed (I used Japanese sweet potato) ½ tsp xanthan gum 1/3 cup cane sugar 2 eggs, room temp 1 ½ tsp vanilla extract ¼ cup cacao powder (I used sun warrior brand) 1/2 cup chocolate protein power (I used Earth Chimp Vegan Protein Powder) 1/2 tsp salt OPTIONAL: If you want to decorate with vines and pumpkins: Topping (look a bit like dirt) 2 tsp heavy cream 2/3 cup dark chocolate chips Vines: Candy corn pumpkins ½ cup of butter, unsalted and room temperature 1 ¾ cup powdered sugar 1 tsp heavy cream 1 tsp vanilla extract Green dye Directions
ENJOY these cute and delicious brownies! These tastes exactly as you remember the Thin Mint cookies from the Girls Scouts tasting … fabulous!! I decorated them with white chocolate on a few cookies for a fun twist but that is the only thing that is different than this all-time classic that is loved by so many! Prep Time: 30 minutes (+2-3 hours chill time) Cook Time: 10 minutes Ingredients 2 cups Jen’s gf all-purpose flour or Bob’s Red Mill GF AP flour ½ cup granulated cane sugar ½ cup brown sugar 1 cup butter, unsalted, room temperature 2 tsp arrowroot starch 2/3 cup cocoa powder 1 tsp baking soda ½ tsp salt 2 large eggs, room temperature ½ tsp vanilla extract 1 ½ tsp peppermint extract (DolceFlav * Use coupon code on “Jen’s Favorite’s Page) Ingredients for the coating 15 ounces (to 20 oz) semi sweet or dark chocolate chips 1 ½ tsp coconut oil ½ tsp peppermint extract Optional 6 ounces of white chocolate ½ tsp coconut oil Directions 1. Cream butter and sugars together for minute, until smooth in a stand mixer (can use a hand mixer). 2. Whisk the flour, cocoa, baking powder, arrowroot starch, and salt together in a separate mixing bowl. 3. Add egg, and extracts into the mixing bowl, mix. 4. Add a small amount of the dry ingredient mixture (you can use a ½ cup for this step) at a time, while mixing on low/medium speed. 5. When the dough is smooth, split it in two. And shape into a loose log shape, wrap in plastic wrap and chill in the freezer for 2-3 hours. 6. Remove the dough from the freezer and shape 1 ½ balls with your hands, then gently press down to create and even circle about ¼” inch thick. (It will still be an awesome cookie if it is a bit thicker, but to get it to be Girl Scout Thin Mint-like you may want to try to stay close to this thickness.). 7. Next use a 2” cookie cutter then place on non- stick or parchment lined baking sheet. Set excess aside to reshape into a cookie. You may need to chill the dough that has been touched to make it easier to handle. 8. Place in the preheated oven to bake for 10-12 minutes. 9. Allow the cookies to cool thoroughly, at least an hour or more. Once cooled mix your minty chocolate coating. 10. Place all the ingredients into a microwave safe bowl. In 15 second increments melt the chocolate. You will mix in between each 15 seconds. This should not take more than a minute total to melt smoothly. 11. Using a fork or a small spatula, dip the cookie into the chocolate. I thought it was easier to smooth the chocolate off the cookie and cover all the sides, using the edge of a small spatula. It wasn’t easy to “shake off” the chocolate in an even manner. 12. Allow them to harden on a cooling rack. 13. If you want to drizzle white chocolate like I did, simply follow the above melting directions. It will take less time for the white chocolate to melt because it is smaller amount. 14. Drizzle on top of the cookies. **As a last step, I placed the cookies on wax papered baking sheets and then into the freezer they went. I always LOVED the thin mint cookies straight from the freezer! The cookies are also worlds easier to store in a plastic bag if they have been frozen this way first. ENJOY! Preheat oven 350°. 8x8 pan, greased Cake Ingredients 2 ½ cup (345g) Jen’s gf all-purpose flour (or store-bought AP flour) 1 cup organic pumpkin puree 1 ½ tsp pumpkin spice 2 tsp baking powder 1 cup (200g) light brown sugar, lightly packed 2 eggs, room temperature ½ cup salted butter, room temperature 2 tsp vanilla extract Streusel Crumb Topping Ingredients 1 cup Jen’s gf all-purpose flour (or store-bought AP flour) 1 cup light brown sugar, loosely packed 2 tsp pumpkin spice ½ cup unsalted butter, softened Pinch of salt Drizzle on Top Ingredients ½ cup powdered sugar 1 tsp vanilla 2 tsp water, cold Directions
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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