It’s like a pina colada in your mouth – but in muffin form!

Who loves the combination of pineapple and coconut in the classic drink – the pina colada?  Well, let me introduce you to these pina colada muffins!

I have to give Grant the credit for the idea of this recipe.  And thanks to my time at the Farmer’s Market, where I had to think a little bit on my feet to offer some new ideas throughout the season.  I wanted to provide another option of a healthy (i.e. no refined sugar) muffin.  And something different than just chocolate (although there is nothing wrong with chocolate in the slightest!).  So I was brainstorming with Grant one night about what other recipes I might be able to use at the Farmers Market.  And I remembered my strawberry basil muffin recipe.

But strawberries were kind of hard to come by as it was nearing the end of the season, and I really didn’t want to have to buy fresh strawberries every week I wanted to offer my muffins.  So even though I love the flavor combination of strawberries and basil, I wanted to try something a little more easier to mass-produce.  And I saw all my tins of pineapple in the cupboard.  So my brain got to working …

Now, this recipe can be dry, and it can be incredibly crumbly.  If you find that the batter just isn’t coming together, try adding 1 tbs of pineapple juice (from draining the chunks out of the tin).  If too moist, add a little more almond meal (and remember for next time to drain the pineapple a little more).  I found that when I was making these for the farmers market, just a little more pineapple juice helped the texture, as well as added a bit more flavor to the muffin part.

And who can resist big pineapple chunks in their muffin, as well as the sweetness of the coconut?  I ask you … and let me know in the comments below what you think!

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Pina colada muffins

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9

Ingredients

• 2 eggs
• 1/4 cup honey 75g
• 1/4 cup coconut oil melted 62g
• 2 tsp vanilla extract
• 2 1/2 cups almond meal 300g
• 1 tsp baking soda
• 1 cup pineapple chunks 165g
• 1/2 cup shredded coconut 30g

Instructions

1. Preheat oven to 350F. Line a muffin tin with paper liners.
2. Mix eggs, honey, coconut oil and vanilla in a medium bowl until smooth.
3. Add almond meal and baking soda and mix until just combined.
4. Fold in pineapple chunks and coconut, being careful not to over-mix.
5. Spoon the batter into the muffin tin, filling to the top.
6. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will become soggy.

Cookie dough balls that are healthy and yummy?  Sign me up!

Yes, my love of cookie dough runs deep.  Very deep.  So deep you may say I should be called the Cookie Dough monster, not just the Cookie Monster!  My favorite cookie dough treats come in the form of chocolate covered truffles, or as a topping for brownies … or just straight out of the bowl via a spoon (see the photo to the left!).  But you may notice that both of these cookie dough treats are pretty high in sugar.  

So I took it upon myself to find a version of cookie dough, that was much less in sugar, and so simple to make that I could whip them up whenever the craving hit.  Which is often, I have to admit!  I follow a wonderful Instagrammer in vivacitybuzz and when she posted a raw cookie dough slice one day, I knew I had to try it.  I made a few tweaks, changed them to cookie dough balls, and now it’s my go-to snack, when I just want that hit of nut butter and chocolate together.

I’ve made these with many different types of nut butter (almond, cashew, sunbutter, etc), but found that cashew butter just seems to give the nicest taste.  The original recipe uses a combination of cashew butter (1 cup) and tahini (1/3 cup), which you’re more than welcome to try.  But the chocolate chips are non-negotiable.  I mean, sure you can add other ingredients like cranberries, or raisins, but the chocolate chips just give that crunchy, sweet texture that I love.

You can also melt a pile of chocolate (dairy-free if needed) and dip these cookie dough balls in the chocolate, allow to chill and harden before biting into them all.  Who wants to join me in being a cookie dough monster?  I’m happy to be joined by any or all of you!

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Healthy cookie dough balls

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 2 hours

Servings 12

Ingredients

• 1 1/3 cups cashew butter
• 2 tbs maple syrup
• 3/4 cup almond flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips together until well mixed.

2. Take 1 tbs of dough and form into a ball.  Place into a freezer-safe container and repeat until all dough is used up.

3. Chill in the freezer for at least 2 hours.

Don’t knock these peanut butter cauliflower cookies until you try them – grain-free and no refined sugar … but with cauliflower for the added crunch!

It looks like I’m becoming known for some of my strange food combinations.  Like these peanut butter mystery cookies.  Or putting cauliflower into a chocolate dip.  Just as some examples.  But you know what?  They work for me.  And honestly, I’m only putting recipes on this website that I personally like.

And so I introduce you to these peanut butter cauliflower cookies.  To be completely transparent, this recipe came about because I was wanting to use up some cauliflower rice but me being one of the biggest Cookie Monsters out there, I thought I could combine the two objectives!  And as I was sifting through my recipe folder, I came across my peanut butter quinoa cookie recipe … here’s how my thought process panned out:

“Hmm – I haven’t made these cookies in a while.  But I don’t have any quinoa.  Cauliflower rice kind of looks like quinoa, doesn’t it?  I wonder how putting cauliflower rice in a cookie would taste.”

And so the recipe was born.  I took these cookies to work and challenged my colleague to choose the secret ingredients (similar to my mystery cookie challenge).  I had to tell them it was a vegetable … but even then they didn’t guess.  But what came as a shock to me was revealing cauliflower as the veggie in these cookies led one of my co-workers to be grateful he didn’t have any … he had recently had a stroke and the doctors told him not to have cauliflower for a few months as his blood thinners worked their magic.  So be warned – don’t use cauliflower with people who have recently had strokes!

But for everyone else, give these cookies a go and let me know what you think!

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Peanut butter cauliflower cookies

(Gluten-free, dairy-free, vegan, grain-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16

Ingredients

• 1 cup peanut butter
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/2 cup cauliflower rice uncooked
• 1 tsp baking soda

Instructions

1. Preheat oven to 180C/350F and prepare two baking pans with parchment paper.

2. Combine the peanut butter and maple syrup until creamy.  If peanut butter is difficult to stir, put in the microwave for approximately 30 seconds.

3. Add the rest of the ingredients and mix well.

4. Place tablespoonfuls of batter onto the parchment paper and bake for 10-12 minutes.  Allow to cool on pan before moving to wire rack to cool completely.

Grain-free, egg, gluten and dairy-free chewy and yummy s’more cookies – perfect for any time of year!

Ah yes, the American summer.  Full of BBQ’s, fire pits, camping, roasting marshmallows … and s’mores.  For years my mother would love it when she received care packages from friends and family in the US, because they would undoubtedly contain boxes of graham crackers.  (Just as a side note … Australians would call these ‘grey-am’ crackers, whereas we’ve found many Americans call them ‘gram’ crackers).  And then, she would get some chocolate and marshmallows.  And I remember trying to toast some marshmallows using the gas stove-top, to put in between the graham crackers with the chocolate.  And shove the whole thing in my mouth.  Ah, good times … good times.

Fast forward to now, when we are actually living in the US and there’s campfires, fire-pits and other things all around.  Now, my kids don’t really get into s’mores that much – because they are pretty messy – so they’ve invented some other combination of roasted marshmallows plunging into puddings … but that’s a story for another day!  And it’s expensive to buy gluten-free graham crackers.  Yes, I have made s’more cookies before, including my love of peanut butter, but these s’more cookies are so much different to that recipe, I dare you to try both and let me know which you prefer!

So these are totally grain-free, and Paleo-friendly if you choose your marshmallows wisely.  Or you could make your own (I haven’t quite gotten that enthusiastic yet).  And they are even egg-free – I’ve started to discover uses of beef gelatin in baking so beware (you could totally substitute an egg for the gelatin if you need/want to!).  But know that there’s no refined sugar in the cookies themselves but they are so chewy, with the right amount of sweetness, and they hold together so well.  Who needs the classic messiness when you can have all the flavors in a portable cookie form?

And these cookies have gotten the thumbs up from two of the pickiest eaters I know (being my husband and son!) so give them a go and let me know what you think!

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S'more cookies

(Paleo, grain-free, gluten-free, dairy-free, egg-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Ingredients

• 1 cup creamy almond butter
• 1/2 cup honey
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tbs beef gelatin
• 1/2 cup dairy-free chocolate chips
• 1/2 cup mini marshmallows

Instructions

1. Preheat oven to 350F and prepare a baking tray with parchment paper.

2. Combine the almond butter and honey until well mixed.  Add the vanilla and baking soda and mix well.

3. Sprinkle the beef gelatin on top of the batter and mix well.

4. Fold in the chocolate chips and marshmallows until well dispersed.

5. Drop batter by tablespoonfuls onto the parchment paper and bake for 10 minutes.  Allow to cool completely on the tray before attempting to move.

Recipe Notes

If you do not have sensitivities regarding eggs, feel free to use 1 egg instead of the gelatin.

Who doesn’t love strawberries and cream?  Check out this strawberries and cream granola and feel like you’re having dessert for breakfast!

It’s been ages since I’ve created a new granola recipe, hasn’t it?  But do not fear, Grant and I have been enjoying many different types and varieties of granola, mainly because I just use up whatever ingredients I happen to have in the pantry at the time that we run out!

But this strawberries and cream granola recipe is something that I’m actually quite proud of.  Something that tastes like the classic dessert combination but healthy enough to have for breakfast. And how do I keep it ok for my special snowflake stomach?  Well, the cream is actually coconut butter.  I was originally against coconut butter – because when I ate it straight out of the jar, it stuck to the roof of my mouth and really didn’t have a good flavor.  But since then, I’ve used it in many recipes – like frosting on these pumpkin brownie bites, or as part of my matcha turmeric chocolate cups.  And then my brain thought – why don’t I try using it in granola.

Now, if you’ve been following along for a while, you’ll remember that I’m eating more of a grain-free diet these days, but I felt like having granola with oats this time around.  And I made it so that the granola was nice and crunchy, so Grant was happy!  You can either make your own strawberry jam, or buy some from the grocery store – my only recommendation is that you go for one that does not have high fructose corn syrup in it.

So what do you think?  Would you enjoy eating this for breakfast?  Let me know in the comments below!

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Strawberries and cream granola

(Gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Ingredients

• 1/2 cup coconut butter melted, 125 g
• 1/2 cup strawberry jam 125 g
• 1/2 cup cashews chopped, 60 g
• 1/2 cup cranberries 60 g
• 1 cup gluten-free oats 100 g

Instructions

1. Preheat oven to 375F and line a baking tray with parchment paper.

2. Combine all ingredients in a medium mixing bowl.

3. Spread in an even thin layer on the parchment paper and bake for 15 minutes, stirring occasionally.

4. Allow to cool before storing in a sealed container for up to 5 days at room temperature.

A nutty, seedy taste for this tahini swirl tea cake – the perfect accompaniment to any cuppa, hot or cold!

Since I found out what tahini is (sesame seed butter) a few years ago, I have been incorporating it into so many things – like these cookies, this slice and these energy balls – as well as slathering it on my omelettatas with salsa and with the classic chicken shawarma for that added flavor!  So when I found this recipe for a swirled sesame tea cake in a magazine I was flicking through one day, I knew I had to try it, and adapt to all my dietary requirements.

And hence this recipe for a tahini swirl tea cake was born.  The original recipe actually used black sesame seeds ground up into a paste for the contrasting swirl, but I couldn’t go past the idea of having chocolate instead.  Now, it’s a little bit more complicated a recipe than what I usually post, but it’s worth it.  Trust me.  Grant mentioned that it may need some additional crunch in the bread, but I was going for a (mostly) nut-free option as well.  I haven’t tried this with any other gluten-free flour blend combinations, so let me know if you do.  Of course, if you don’t need the gluten and dairy-free options, feel free to use general all-purpose flour and whole-milk yogurt in the same proportions as I’ve got the gluten and dairy-free ingredients.

I particularly liked this by itself, but also tried it crumbled up in a yogurt bowl with some blueberries and some additional tahini on top.  Gee, that was a good combination.  Just excuse me while I go and make this again …!

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Tahini swirl tea cake

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbs tapioca flour
• 1 3/4 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp baking soda
• 1/2 cup plain coconut yogurt
• 1/2 cup tahini
• 2 eggs
• 1 tsp vanilla
• 1/2 cup avocado oil
• 1/4 cup cocoa powder
• 2 tbs sesame seeds plus more for sprinkling
• 1 cup coconut sugar plus more for sprinkling

Instructions

1. Preheat oven to 350F.  Prepare a 8x5" loaf pan with parchment paper and lightly coat with nonstick spray.  Sprinkle sides and bottom of pan with some sesame seeds and coconut sugar and shake around to coat.

2. Whisk flours, baking powder, cardamom and baking soda in a medium bowl to combine.

3. In a separate bowl, whisk yogurt and tahini until smooth.

4. Using an electric mixer on medium-high speed, beat eggs, vanilla and 1 cup coconut sugar in a large bowl until eggs are pale and thick.  

5. Reduce speed to medium and gradually stream in the avocado oil.

6. Reduce speed further to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions.  Beat after each addition until fully incorporated.

7. Scrape half the batter into a bowl and set aside.  Add the 2tbs sesame seeds and cocoa powder to the other half and mix until well combined.  

8. Alternating between batters, spoon large dollops into the prepared pan, then drag the tip of a knife through the batter to swirl.  Sprinkle with more sesame seeds and a little more coconut sugar.

9. Bake for 30-40 minutes until a toothpick comes out clean.  Transfer to a wire rack and let cool in pan for about 10 minutes.  Then remove from the pan and place onto the rack to cool completely.

These sunbutter chocolate chip cookies are nut-free, and vegan, but you’d never know it from the awesome texture and flavor!

Who else loves procrasti-baking?  Or is it just me?  You know, when you have some time on your hands, and you don’t quite know what to do with yourself?  Now personally, I head into the kitchen and wonder what I can make with whatever ingredients I have lying around in the pantry and fridge.  Usually with some sort of nut butter and chocolate combination.  Who’s with me?

We recently changed churches and are in the process of getting to know a whole new group of people.  Fortunately for me, there are a significant number of ladies that have expressed their preference for gluten and dairy-free foods, so I’m in my element of serving them with my love language – baking treats for them!  And I started thinking about what I could make for them.

Combining my wanting to make cookies for my new group of friends, and having a few hours to myself in the kitchen, helped these sunbutter chocolate chip cookies to be born.  I’d like to provide a link for you to see what this recipe was adapted from, but to be honest, it was just using my experience to see what needed to be added in terms of taste (because you know I’m the Cookie Dough Monster!), and texture.

But, everyone who had a taste of these cookies fell in love with them.  It’s just a unique texture and flavor, but so suitable for so many people with special dietary issues.  I hope you love these sunbutter chocolate chip cookies as much as we did!

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Sunbutter chocolate chip cookies

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 14

Ingredients

• 1 cup sunflower seed butter
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1 tsp baking soda
• 2 tbs coconut flour
• 1/4 cup tapioca flour
• 3 oz dairy-free chocolate chunks

Instructions

1. Preheat oven to 350F and prepare two baking pans with parchment paper.

2. Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.

3. Add in the baking soda and two types of flours and mix well.

4. Fold in the chocolate chunks until well dispersed.

5. Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.

6. Bake for 12 minutes or until slightly brown.  Allow to cool on the tray before moving to a wire rack.

7. Store for up to 5 days in a sealed container.

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite!

Who has heard of the latest trend of MCT oil?  MCT’s are medium-chain triglycerides that are claimed to have numerous health benefits, such as helping to raise the metabolic function, making you feel more full, having more energy, thinking more clearly etc.  Coconut oil is a great source for these MCT’s but recently there has been an increase in use of concentrated MCT oil, especially in the ketogenic diet.  While I’m not on the ketogenic diet, I have experienced some assistance in my hormone levels and digestive functions when I include some of these oils in my diet.  Often I will have a teaspoon of MCT oil when I am having digestive issues (not to go into too much information) and find relief quite quickly afterwards.  A word of warning – don’t have too much MCT oil to begin with, or your stomach will hate you!

Anyway, lets get back to these yummy matcha chocolate turmeric cups.  Did you see what I did there with the name of the recipe (matcha chocolate turmeric = MCT)?  So I’ve called these MCT cups, but you can use either coconut oil or MCT oil in them – it’s your choice!

Now you’ve already discovered my fondness of matcha in this chocolate matcha slice, and in this matcha latte, so you shouldn’t be surprised that I continued to combine matcha with more baked goods … And you should also remember my love of Pranayums so really, this recipe shouldn’t surprise anyone.  Now, if you don’t have a stash of Pranayums on hand, just use turmeric, but I love the additional spices that the Pranayums shots give you as well!  I also have made this with some stock-standard honey, maple syrup and raw honey, and I gotta say that I much prefer the raw honey option, but all of these are great.

These cups went through a few different versions, with even my yoga instructor asked to taste test.  By the way, she was the one who suggested coconut in the turmeric layer and I totally loved it!

So really, these matcha chocolate turmeric cups are a superfood in a bite size.  So you should try them.  And let me know what you think!

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Matcha chocolate turmeric cups

(Paleo, gluten-free, dairy-free,, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 30 minutes

Servings 6

Ingredients

For the chocolate layer

• 3/4 cup raw cacao butter
• 3 tbs cocoa powder or cacao powder
• 2 tbs honey or maple syrup

For the turmeric layer

• 4 tbs coconut butter
• 1 tbs coconut oil or MCT oil
• 1/4 tsp ground turmeric or 1 Pranayums spice shot
• 3 tbs honey or maple syrup
• 2 tbs unsweetened almond milk
• 1 tbs shredded coconut

For the matcha layer

• 1/4 cup coconut butter
• 3 tbs honey or maple syrup
• 1 tsp vanilla extract
• 1 tbs matcha powder

Instructions

For the chocolate layer

1. Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.

2. Melt the cacao butter, either on the stove top or in the microwave, until liquid.

3. Add the cocoa powder and the 2 tbs honey and stir until smooth.

4. Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer

1. Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.

2. Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.

3. Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

For the matcha layer

1. Warm the coconut butter to enable stirring.

2. Add in the honey, vanilla and matcha and stir to combine well.

3. Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons!

By now you may have realized that I don’t really have that many smoothie recipes on this website.  Except for this blueberry sweet potato smoothie and this apple cinnamon peanut butter smoothie, that’s about it!  For the sheer fact that I really don’t drink them.  But I do recognize that many of you love smoothies, so I am trying to give you another option to test out.

This month’s Recipe Swap I was paired with Sasmita at First Timer Cook blog.  She’s got a whole range of recipes there so I highly recommend that you go and check her out!  A lot of them look like they are Indian inspired, which I was really excited about, but wanted to give you all something that I could eat too (with my special snowflake stomach!).  I thought about remaking her gingerbread biscotti … and actually tried to make it.  But I think all of my Paleo substitutes made it into a serious baking fail.  It tasted good, but it would have required a number of tries to get it to where I could recommend it for you all to try.

And then I found this kiwi pistachio lassi, or a kiwi pistachio yogurt smoothie.  It’s so simple, and I’m guessing you can almost guess the ingredients in it.  Yep – kiwi fruit, pistachios, yogurt and a little bit of honey.  And a few ice cubes.  And that’s it.  I loved the unique flavor of this drink – and actually put some chia seeds in the second portion of it to have for breakfast the next morning (see, I’m really not a smoothie person, but I do love the concept of the ingredients!) and I think you will too!

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Kiwi pistachio smoothie

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Servings 2

Ingredients

• 3 medium kiwi fruit peeled and roughly chopped
• 2 cups dairy-free plain unsweetened yogurt
• 2 tbs raw honey
• 8-10 pistachios shelled
• 2-3 ice cubes

Instructions

1. Combine all ingredients except the ice cubes in a blender until a puree forms.

2. Add the ice cubes and blend for about 30 seconds, or until desired consistency is achieved.

3. Serve immediately with optional additional pistachios sprinkled on top

Recipe Notes

Adapted from First Timer Cook

Enjoy all the benefits of matcha in this warm and cozy matcha latte – made dairy-free and with no refined sugar!

Matcha is basically powdered green tea.  We’ve all heard the benefits of green tea (loaded with antioxidants and nutrients) that include improved brain function, fat loss, lower risk of cancer and many other good things.  So, being powdered, means you get all of these benefits in a really concentrated form.

Matcha lattes have become all the rage on social media recently.  I love having green tea, but didn’t really get into the whole latte thing because I really don’t like coffee.  But I did find some matcha powder on special at the local grocery store and started experimenting with it.  Namely by adding chocolate to it, because that’s what I do!  

And then I thought I’d give this matcha latte a go.  So I looked up a few recipes for dairy-free, refined sugar free options and found that they were all pretty similar to my dairy-free hot chocolate recipe.  Just using matcha powder instead of cocoa.  And I experimented a little, but found that it was pretty much exactly the same as the hot chocolate proportions.  And yummy.

A note to the unwary – make sure you dissolve ALL the matcha powder in the hot water/maple syrup mixture before adding to the milk.  Having clumps of matcha powder come down your throat is not a pleasant experience.  Take this from someone who’s done it.  Several times.

But this is a great drink for me in the mornings – a way to get some caffeine in, with all the health benefits listed above – and warming me from the inside out.  Let me know if you give it a go!

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Matcha latte

(Paleo, gluten-free, dairy-free)

Servings 1

Ingredients

• 1 tsp matcha powder
• 1 tbs maple syrup
• 1 tbs hot water
• 1 cup almond milk, unsweetened

Instructions

1. Combine the matcha powder, maple syrup and hot water in a small bowl until all matcha powder is dissolved.

2. Heat the almond milk until close to boiling, either on the stove or in the microwave in your cup of choice.

3. Add the matcha mixture to the warm milk and stir completely.  And enjoy!