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Paleo & Vegan Almond Butter Blondies
Overview
If you love chocolate chip cookies with a gooey, under-baked middle, this recipe is for you! It tastes like a deep dish cookie. Based on this recipe with tweaks
PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes
16 servings 350 degrees
Ingredients
- 1 tablespoon ground chia seeds
- 3 tablespoons water
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Directions
- Preheat the oven to 350F and line a 9-inch square baking dish with parchment paper. In a large bowl combine the ground chia seeds and water, and stir well until a gel-like texture starts to form. Add in the almond butter, coconut sugar, vanilla, baking soda, and salt, and stir again until a thick batter is created. Fold in the dark chocolate chips.
- Transfer the batter to the lined baking sheet, and use a spatula to spread it evenly into the bottom of the pan. Because the batter is so thick, you might want to use your hands to press it in. (Get them wet to help prevent sticking.)
- Bake until the top is lightly golden, about 20 minutes, then cool completely before cutting and serving. The blondies become more sturdy as they cool. Slice into 16 squares and serve at room temperature.
Contains Chia seeds, almond butter, coconut sugar, vanilla, baking soda, salt, vegan gf chocolate chips
#Gluten-free #GF #DF #Dairy-Free #Paleo
Pumpkin Muffins
350 degree oven yields approximately 12 muffins or 1 loaf of bread
I started with the recipe linked at the bottom and then experimented.
Ingredients
- 3 chia eggs* (see below) you can use real eggs but the consistency isn’t as good
- Just shy of 1 C of coconut palm sugar
- 1 t vanilla extract
- 1 C pumpkin puree
- ⅓ C vegetable oil (I start with a dash of olive and then the rest vegetable)
- 1 1/2 C GF flour- Bob’s Red Mill 1:1
- 1 t baking soda
- ½ t baking powder
- 1 t cinnamon
- 1 t ground ginger
- ½ t salt
- ½ t each of ground nutmeg, all spice, pumpkin pie spice, cloves (I freshly grind the nutmeg and do slightly more than 1/2t.
- ½ C vegan, allergy free semi sweet chocolate chips (you can use regular if you don’t need vegan)
Instructions:
- Preheat oven to 350. Line muffin tin or a 9 x 5 loaf pan and set aside.
- Whisk eggs, sugars and vanilla extract until well-combined
- Add in the pumpkin puree and oil and beat until combined.
- In a separate bowl, combine all of the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice)
- Add the dry mixture to the wet and and stir until combined
- Evenly spoon the batter into the muffin tin (or loaf pan)
- Sprinkle chocolate chips on the top
- Bake for 25 minutes (50-60 minutes for loaf) or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes
Notes
- I use organic wherever possible
- Lately cans of pumpkin are 15 oz, if you double the recipe and add just a tad more oil, it will work fine (and then you don’t have 7oz of purée sitting around)
- They freeze well, just leave on the counter to defrost
*1 chia egg = 1T ground chia and 3T h20 water. Stir and allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk.
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