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No Bake Peanut Butter Pie

Ok seriously, this pie. It’s ahhhmazing!

I’m sure I’ve given you my rant before on peanut butter (it’s not something I eat often and tend to only enjoy it as a treat or when a serious craving hits), but you can’t make peanut butter pie without peanut butter. I mean, c’mon now! You’d be crazy to do something like that!

Well, truth is I am a little crazy because I actually mixed in sun butter with peanut butter and the deliciousness of this concoction is well…. ahhhmazing! 

Ok, but really, enough about the pie. Let’s talk about the pictures, because as you know, I love to take my own food photos but it ain’t easy. 

I just couldn’t get the right photo of this amazing pie and the lighting was off and the background wasn’t right, but I just had to share the recipe with you so I’m letting go of perfection and posting the pictures anyways. 

I took a few shots so you can see the amazing crust and and my fancy little chocolate drizzle on top. I really wanted to top this pie with some coconut whip but I just didn’t have any. I would highly suggest you serve this pie with a nice dollop of coconut whip (not the gross whip cream people!) and if you have a piping bag, you can even make it extra fancy and pipe some whip around the pie. 

IMG_5419

As a random note, this crust is so delicious on it’s own, I was eating it right out of the food processor. You could actually roll the crust into balls or roll and then flatten into raw cookies. I would add in some protein powder and go a little easier on the sugar if you do decide to make cookies or balls. 

I used gelatin powder in this recipe to add some thickness to the filling. There are many different types of gelatin on the market, but Great Lakes is my favourite. You can click here to see it. 

IMG_5422

Ok, so, let’s get to the baking, or more like the un-baking and whip up this amazing pie. As an FYI – you can use all sun butter and ditch the peanut butter altogether in case of allergies. 

Hope you enjoy this recipe as much as I did. Actually, my boyfriend loved it so much, he ate most of it, which he might not be willing to admit too! Shhh! Don’t tell him I said that. 

No Bake Peanut Butter Pie
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For the filling
  1. 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
  2. 1/2 cup sunflower seed butter
  3. 1/2 cup crunchy peanut butter
  4. 1⁄4 cup brown rice syrup
  5. 1 teaspoon vanilla extract or ground vanilla
  6. 1⁄4 teaspoon ground cinnamon
  7. 1 tablespoon powdered gelatin, divided
For the crust
  1. 1 cup raw cashews
  2. 1⁄2 cup raw almonds
  3. 1/4 cup chocolate chips
  4. 2⁄3 cup coconut sugar
  5. 1⁄4 cup cacao powder
  6. 1⁄2 stick grass fed butter, melted
  7. 1⁄2 teaspoon vanilla extract or ground vanilla
  8. pinch of fine sea salt
For the chocolate drizzle
  1. 1/2 tablespoon coconut oil
  2. 1⁄3 cup mini dark chocolate chips
Instructions
  1. Refrigerate both cans of coconut milk overnight to help the coconut cream separate from the water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the creamy layer.
  2. To make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until combined. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust.
  3. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the peanut butter, sunflower seed butter, brown rice syrup, vanilla, cinnamon, and coconut cream until smooth and well combined. Once smooth and combined, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
  4. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 2-3 hours, until firm.
  5. Once the pie is firm, make the chocolate drizzle: melt the chocolate and coconut oil in a double boiler. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern.
  6. Store the pie in the refrigerator, covered, for up to 1 week.
Adapted from from www.Paleomg.com
Adapted from from www.Paleomg.com
Holistic Wellness https://holisticwellness.ca/
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Creamy Milky Homemade Chocolate Ice Cream (minus the cream & milk!)

OH. MY. WORD!

This is hands down one of the best desserts I have ever made!

It is just so friggin’ good and I’m sooooo excited to finally share the recipe with you. 

With all the banana ice cream recipes popping up on the internet, I gotta say, they don’t really excite me that much. 

I’ve made them a hand full of times, and even though they are satisfying and delicious, I really wanted something more creamy and rich and didn’t freeze into an awkward block in the freezer. If you’ve made banana ice cream before, you know what I mean!

But if you’re craving chocolate and want something more decadent, let’s dive into this recipe and breakdown the one secret ingredient that takes this treat to a whole other level. 

Sweet potato. 

Yes… this recipe contains creamy sweet potato and I PROMISE you, you would NEVER even know it. 

I was unsure when testing this recipe if it would even work and come together the way I had imagined in my head, but it worked like a charm. 

In fact, the texture of this ice cream resembles a creamy and milky soft serve ice cream, minus the cream and milk! 

Bottom line, you gotta try it for yourself and I want feedback. I love hearing from all of you about your recipe experiences. 

The true test will be when you have your family try it. Don’t even tell them what’s in it. Just watch their eyes light up with chocolatey joy and pleasure and ask for seconds!

The best part is, this recipe is chalk full of beta carotene, vitamin A, antioxidants, magnesium, healthy fats and B vitamins. Plus, it contain no dairy, gluten or added sugar.

Ladies, this is probably the ultimate PMS dessert to indulge in. It’s perfectly sweet and contains blood sugar stabilizing carbs. It’s  the perfect indulgence for those sugar cravings and you and I know how intense those can sometimes be! 

In fact, if you’re suffering with PMS cramps, the magnesium rich chocolate in this recipe will help with that too. Magnesium helps to soothe cramping and ease muscle tension. Bonus! 

Oh and the best part is, you don’t even need an ice cream maker. This can all be done simply with your blender 🙂 

Now go make this incredible treat for you and your family this weekend. 

You can thank me later!

Creamy Chocolate Ice Cream
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Ingredients
  1. ¾ cup roasted sweet potato, mashed
  2. 2 cups canned coconut milk (I used full fat. Shake cans really well before opening)
  3. 1½ cups mini chocolate chips, melted (I used Enjoy Life brand. They are dairy free)
  4. 1 scoop Organic Whey Chocolate Protein Powder (I used Progressive brand. This ingredient is optional)
  5. 1/2 teaspoon ground vanilla bean powder or extract
  6. ¼ teaspoon sea salt
Instructions
  1. Roast your sweet potato in the oven at 400F. This is the preferred method as roasting brings out more flavour. Simply wash and scrub your sweet potato, then poke a few holes in it, set it on a baking tray lined with parchment paper and pop it in the oven for roughly 45-60 minutes. The larger the potato, the more time it will need to roast. You literally do not need to do anything else. You don't even need to wrap it in foil. Just simple pop in the oven. You will know it's done when it's super soft and you can simply poke your fork into it.
  2. Alternatively, you can peel your sweet potato and boil it, which may take only 20 minutes, but roasting is best and more flavourful.
  3. Once your sweet potato is roasted, set aside and let it cool.
  4. Once cool, remove sweet potato from skin and mash it really well with a fork.
  5. Measure out 3/4 cup worth of sweet potato and add it to your blender with the coconut milk, protein powder, vanilla and salt. Don't blend yet.
  6. Over a double boiler, melt chocolate chips until nice and smooth.
  7. Add melted chocolate to your blender and blend ingredients on high until smooth and no chunks remain. I didn't add any sugar to this recipe as I found it to be perfectly sweet. Taste test it at this point and feel free to add in some maple syrup or coconut sugar if you'd like it sweeter.
  8. Pour into a container or bowl and store in the freezer for roughly 2 hours or overnight until completely frozen.
  9. To serve - remove from freezer and let the ice cream come to room temperature. It actually starts to melt quite quickly and becomes this super creamy soft serve texture. Don't let it melt too much!
  10. Scoop into ice cream bowls and ENJOY!!
Notes
  1. *I like to roast about 2-3 sweet potatoes throughout the week to have on hand for recipes and meals. This makes it easy to whip up this recipe or to enjoy along side chicken breast or even poached eggs.
  2. * Feel free to top you ice cream with fresh berries, shredded coconut or just enjoy as is.
Holistic Wellness https://holisticwellness.ca/

 

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Foodie Fridays – Chocolate Cherry Protein Oat Bars

Oh what a week it has been! 

Although it’s been a whirlwind and my schedule has been swamped, I’m so grateful when I hear about the WINS my clients are experiencing. 

Like a non-existent period finally returning after 6 months and infertility issues which are clearly solved because whoot-whoot, one of my clients is pregnant! And then my client Elide, who is down 51lbs since she started working with me back in January!

Honestly, my heart is full and nothing brings me more joy than being along for these incredible successes!

But amongst all of the amazingness, I managed to get very little sleep all week, stayed up waaaay too late one night watching Sons of Anarchy and skipped my workouts! My schedule was full, my life is full and I am fully accepting where I am at. 

As for my food on the other hand, well that never suffers. My eating has been on point this week and since coming back from Jamaica last week (which is oh-so-incredibly-sad, but was the best trip ever!), I decided to do a little bit of a reboot. Although I ate really well and healthy for the most part on vacation, a few extra indulgences left me feeling bloated. 

I’ve been overloading on veggies this week, drinking lots of water and enjoying my cleanse tea which contains nettles, fennel and mint. It’s so good! 

Amongst all the busyness, I made it a point to carve out some time to test out some new recipes.

*As a side note – when I’m stressed and overwhelmed, you can find me in my kitchen baking to take the edge off. It’s my way of managing stress. It always seems to pay off because I end up creating deliciousness, like this recipe here!

Foodie Fridays!#yum-6

Chocolate. Cherry. Nuts. Seeds. Chocolate… honestly… can you go wrong? What an amazing, delicious, healthy combination! 

These bars are so damn good!

I ate ONE! My boyfriend TWO and the rest were devoured by his athletes! He came home with an empty tray, which obviously means everyone enjoyed them. Although I could’ve eaten them all, it was better I let him take them to work. (truthfully, I was secretly hoping he’d save me one more, but it’s all good). 

These bars contain only natural and real food ingredients. You can make them nut free by substituting pumpkin seeds or other seeds and the almond butter with sunbutter. Although I haven’t tested it with sun butter, I’m sure it would still be delicious. 

I added in a scoop of my favourite Organic Whey Protein Powder. Again, you can try substituting this with your favourite protein powder. I’m a HUGE fan of Progressive Organic Proteins. They also have brown rice and hemp available too! The whey works perfect in this recipe because it blends really well. Plus, it’s grass-fed and free of ALL antibiotics and hormones and only sweetened with stevia. 

I’d love to know what you think of these bars! Share with me in the comments below 🙂

Chocolate Cherry Protein Oat Bars
Yields 16
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 1/2 cups wheat free rolled oats
  2. 1/2 cup Progressive Organic Whey Protein Powder
  3. 1 cup almonds, roughly chopped
  4. 3/4 cup sunflower seeds
  5. 1/2 cup pecans, roughly chopped
  6. 1/2 dried cherries
  7. 1/4 cup shredded coconut
  8. 1/2 cup Enjoy Life Mini Chocolate Chips
  9. 1/2 tsp vanilla powder
  10. 1 tsp cinnamon
  11. 2/3 cup almond butter
  12. 1/3 cup maple syrup
  13. 2 eggs
Instructions
  1. Preheat oven to 350F.
  2. Line a brownie pan (roughly 9x9) with parchment paper.
  3. In a large bowl, stir together first 10 ingredients (oats to cinnamon).
  4. In a small bowl, whisk together almond butter, maple syrup and eggs.
  5. Add wet ingredients to dry and combine really well, until all ingredients are coated with the wet mixture.
  6. Pour into brownie pan and press down to even out.
  7. Bake in the oven for 15-17 minutes until top is set.
  8. Remove from oven and let cook for 10 minutes before cutting in bars.
Holistic Wellness https://holisticwellness.ca/
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Carrot Cake Easter Cupcakes With Coconut Frosting

Happy Easter!

Are you indulging in chocolate this weekend? I hope so!

Chocolate isn’t all that bad for you, really. It all comes down to quality. I always opt for 70% or higher dark chocolate and source out companies that are using real cacao and natural sugars. If you’re eating the really good stuff, a little bit of chocolate can be a good thing!

It’s loaded with antioxidants and contains many anti-aging benefits! Plus, real cacao contains a ton of magnesium which is incredible for detoxification!

Milk chocolate doesn’t really cut it for me. With all the milk solids and added sugars, it’s not really the way to go. 

Chocolate companies I love are: GiddyYoyo, Chocosol and Sacred Chocolate (their twilight dark is incredible!). 

Enough about chocolate, how about cupcakes!! I love cupcakes and with everything else I make, I always aim to make high quality and DELICIOUS recipes that are sure to please even the pickiest of eaters. I’ve posted these Carrot Cupcakes before but because they were so popular and incredibly yummy, I’ve decided to turn them into a fun easter treat. 

Trust me, anything is delicious when it’s topped with coconut whip! I also share a cream cheese frosting recipe below if you’re down for something a little more indulgent and creamy and can handle having dairy.

Hope you have a fantastic weekend and enjoy baking these healthy and delicious cupcakes for Easter!

Carrot Cake Easter Cupcakes
Yields 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. ¾ cup almond meal
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 2 tsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp sea salt
  8. 2 eggs
  9. ½ cup maple syrup
  10. 1 tsp ground vanilla bean
  11. ¼ cup coconut or almond milk
  12. 2 tbsp coconut oil, melted
  13. 1 mashed banana
  14. 1½ cups shredded carrots (about 4-5 large carrots, grated)
  15. Maple Coconut Whip
  16. 1-2 cups coconut cream
  17. 1 tbsp maple syrup
  18. Cream Cheese Frosting
  19. 4 oz organic cream cheese
  20. 1/2 cup organic plain greek yogurt
  21. 1/4 cup powdered sugar (or stevia powdered sugar)
  22. 1/2 tsp vanilla extract or powder
Instructions
  1. Preheat the oven to 350F degrees.
  2. Line a muffin pan with liners.
  3. Grate your carrots. This should equal approximately 1½ cups of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, vanilla and sea salt with a fork. Set the bowl aside.
  5. In another bowl (large), mix the eggs, syrup, and milk with an electric mixer until well combined. Add the melted coconut oil and mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Pour flour mixture into wet ingredients. Use mixer to combine ingredients together.
  7. Fold in the shredded carrots.
  8. Scope evenly into muffin pan.
  9. Bake for 30 minutes- switching the direction of the tray half way through baking to help evenly cook.
  10. To Make Maple Coconut Whip – place 1 can of coconut milk in the fridge overnight. In the morning, scoop out the hard cream from the top of the can. Place in a bowl. Add in maple syrup. Use a whisk to combine together. Allow cupcakes to cool before topping with whip.
  11. To Make Cream Cheese Frosting - add all ingredients into a bowl and using a hand mixer, combine until nicely whipped. Allow cupcakes to cool before topping with frosting.
Notes
  1. *I topped my cupcakes with shredded coconut flakes and mini chocolate eggs to decorate. Feel free to get creative with your toppings! Easter bunnies or grated chocolate would work well. Or get your kids to top them with their favourite easter toppings.
Holistic Wellness https://holisticwellness.ca/
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Almond Pulp Raw Brownies

Fancy dinners, indulgent desserts and expensive wine tend to make up most Valentines Days.

Maybe the addition of chocolates, cinnamon hearts and lingerie get thrown in the mix too!

This year, my hunny and I are staying in. I’m getting treated to a delicious and healthy homemade meal (sweet!) and will get busy in the kitchen baking up something yummy!

That’s where these Almond Pulp Raw Brownies come in!

You heard right… I said Almond Pulp! Have you been busy making your own almond milk at home only to throw out the pulp? Well don’t! Save it for this delicious and raw brownie treat. 

This recipe only works if you have raw almond pulp on hand, so technically, this is a 2 phased recipe. First, make your own homemade almond milk by following this recipe HERE

Then, onto the un-baking. Since these delicious gems are raw, you don’t even need to turn on your oven!

Happy Valentines Day! xo

Almond Pulp Raw Brownies
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup almond pulp (squeezed reeeally well to dry out. Pulp must be completely dry to use)
  2. 1/2 cup cashews
  3. 1 cup dates
  4. 5 tbsp cacao powder
  5. 4 tbsp dried unsweetened coconut
  6. 1 tbsp hemp seeds
  7. 2 tbsp raw honey
  8. 2 tsp cinnamon
  9. 1/2 tsp ground vanilla bean
  10. 1/4 tsp sea salt
Instructions
  1. Place cashews in your food processor and process until they become small and crumbly, like a cashew-flour.
  2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed and incorporated.
  3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery and creamy.
  4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using clean hands.
  5. Place the brownies into the freezer for at least one hour.
  6. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy, almost fudge-like.
  7. *Do not refrigerate or defrost. Keep brownies in freezer. They will last 7 days in freezer.
Notes
  1. Feel free to add in cacao nibs, goji berries, dried cherries or your other favourite superfood or dried fruits. Get creative and experiment!
Holistic Wellness https://holisticwellness.ca/
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Blueberry Chocolate Chip Almond Butter Bars

You know I’m a fan of quality. 

Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy. 

Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy. 

It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time! 

It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!

Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free. 

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This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast! 

I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing! 

Enjoy

Blueberry Chocolate Chip Almond Butter Bars
Serves 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1/3 cup raw almond butter
  3. 1/4 cup maple syrup
  4. 1 egg
  5. 1 tsp ground vanilla bean or extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp sea salt
  8. 2 cups almond flour
  9. 3 tbsp coconut flour
  10. 1/2 tsp baking soda
  11. 1 cup fresh or frozen blueberries
  12. 1/4 cup Enjoy Life mini chocolate chips (optional)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
  3. Add in almond flour, coconut flour and baking soda. Mix together until well combined.
  4. Add the chocolate chips and mix again to incorporate.
  5. Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
  6. Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
  7. Bake in the oven for 25 minutes.
  8. Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness https://holisticwellness.ca/
Happy Holiday Baking!

Samantha xo

 

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Raw Cacao Energy Bites

Nothing like a little bit of energy to perk you up during your day! Add some chocolate in the mix and you’re good to go!

If you follow me on social media and have cooked or baked up some of my recipes, then there’s a good chance you’re aware of the fact that I love cacao!

This unprocessed, raw and mineral rich superfood is a staple in my house. 

Best part is, cacao is one of the richest sources of Magnesium; a mineral we just don’t get enough of. 

Magnesium is involved in over 300 detoxification processes in our body, plus it helps to ease menstrual cramps and gives you a feeling of calm. I recommend taking magnesium before bed as it can help ease you into sleep. How great is that! A little cacao before bed never hurt anyone 😉

I made these tasty energy bites this afternoon after my workout. They have the perfect amount of natural sugars, plant based protein and healthy fats to refuel my body after a sweat session. 

Post workout, mid afternoon, or perhaps a sweet treat in the evening, these delicious bites can be enjoyed many times throughout your day 🙂 Plus, they are perfect for kids! If you’re looking for a nut-free version, you can swap the walnuts for pumpkin seeds, or use a mixture of pumpkin and sunflower seeds. 

Get creative with this recipe. Add in your other favourite super foods, or up the ante on the sweetness with some dried cranberries or goji berries. 

Let’s get un-baking! These bites are raw and take little time to make.

Raw Cacao Energy Bites
Yields 10
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup walnuts
  2. 1/4 cup sunflower seeds
  3. 2 tbsp hemp seeds
  4. 1/4 cup raw cacao powder (I used giddy yoyo)
  5. 12 pitted medjool dates, (soaked in water for 5 minutes to soften)
  6. 1 tsp vanilla powder (I used giddy yoyo)
  7. 1/4 tsp sea salt
Instructions
  1. Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
  2. Using your hands, roll into balls and place onto a parchment lined dish.
  3. Place in the fridge for 15 minutes to slightly harden.
  4. These will last about 1 week in the fridge.
Notes
  1. You can roll these into flaked coconut or cacao nibs for an extra boost!
Holistic Wellness https://holisticwellness.ca/

 

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Gluten Free Banana Peach Muffins

Ok, so banana muffins and banana bread could be one of my baking favorites! I went to buy a banana muffin at wholefoods the other day (and not to knock wholefoods cause I seriously love that store!) and I had a look at the ingredients in their freshly baked banana muffins. A whole lot of sugar added, and not the best quality oils used in the process.

So… that brings me to my seriously yummy homemade banana and peach muffins. Banana muffins with a twist! My boyfriend even liked them, so they must be a winner! These muffins are wheat and dairy free for all of you out there like me that have (or are trying) to eliminate these from their diet.

Hope you enjoy this recipe as much as I did!

Happy baking!

Banana Peach Muffins
Yields 15
It's your classic banana muffin with a twist, adding in peaches for some extra sweetness.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup wheat free oats (blended)
  2. 1 cup almond meal/flour
  3. 1 cup unsweetened almond milk
  4. 2 peaches
  5. 1 banana
  6. 2 tbsp ground flax seeds
  7. 3 tbsp coconut palm sugar (optional)
  8. 1 tbsp baking powder
  9. 1/2 tsp baking soda
  10. 1 tsp cinnamon
  11. 1 tbsp coconut oil (melted)
Instructions
  1. Preheat oven to 350 degrees F
  2. Place oats in food processor and blend until a powder-like consistency is formed
  3. Combine all dry ingredients including oats, almond meal, flax seeds, coconut palm sugar, baking powder, baking soda and cinnamon
  4. Peal peaches and cut into small cube-like sizes
  5. Peal banana, slice thinly and then cut into halves
  6. Toss peaches and banana into the dry ingredient mixture
  7. Heat coconut oil on stovetop until melted and add both wet ingredients (almond milk and coconut oil) to mixture
  8. Mix well until all banana and peach slices are covered
  9. Line muffin cups in the muffin tin
  10. Pour mixture into muffin cups and place into oven
  11. Bake for 45 minutes
Notes
  1. You can make multiple batches of these and then freeze them. They are a fantastic healthy snack you can pull out of the freezer when you are busy on the go!
Holistic Wellness https://holisticwellness.ca/
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Flourless Chocolate Chip Pumpkin Mini Muffins

The perfect bite sized treat, you will LOVE these muffins. 

They are so easy to make and free of grains and gluten. I whipped these up twice last week. Once because I was testing the recipe and two, because I had a girlfriend come over and not only cooked her up a fabulous meal, but I treated her to these mini muffins. In fact, I got her to whip all the ingredients together and I threw them in the oven. 

So if you ever come visit me at my house, you now know I’ll put you to work in the kitchen 😉

You’ve heard me say it before and I’ll say it again… I love pumpkin! Try my pumpkin pie smoothie recipe HERE. It’s delicious! Oh and my pumpkin waffles HERE. Yes, waffles! So yummy! 🙂 

My cat is a fan of pumpkin too. He’s really just a fan of food in general. It’s interesting some of the things I’ve seen him eat. And not because I gave it to him, but because he’s sneaky and managed to grab food off the counter and run with it under the bed. You can see him in the below photo trying to sneak some muffins!

Image 14

No onto the easiest muffins you’ll ever make. You’re kids will love them and you’ll feel like a super star for treating them to something good and without having to mess up the kitchen. Less mess is a huge bonus when it comes to baking.

Flourless Chocolate Chip Pumpkin Muffins
Yields 20
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3/4 cup pumpkin puree
  2. 1 cup raw almond butter
  3. 1/3 cup maple syrup
  4. 1/4 cup walnuts, roughly chopped
  5. 1 egg
  6. 1 tsp cinnamon
  7. 1 tsp pumpkin pie spice
  8. 1 tsp ground vanilla
  9. 1 tsp baking soda
  10. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 325.
  2. Grease a mini muffin pan with coconut oil or use muffin cups.
  3. Combine all ingredients, except chocolate chips into a bowl. Mix until well combined, then fold in chocolate chips.
  4. Place evenly into muffin tray.
  5. Bake for 15 minutes.
Holistic Wellness https://holisticwellness.ca/
 Check out more delicious and gluten free recipes in My Qualitarian Cookbook. It’s full of healthified treats, like my quinoa chocolate chip bars! They are a customer favourite! 

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