Gabby's Brownies ( gluten,dairy,and refined sugar FREE!!)

These brownies are one of my family's favorite desserts! They are moist, chewy, and very chocolatey. You can substitute brown rice flour instead of almond flour,( I do when making them for my daughter who is nut intolerant) although, I think almond flour yields a moister brownie.  Give these a try, and feel free to let me know what you think in the comments section :)

1/2c. Blanched almond flour ( or brown rice flour )
1/4c. coconut flour ( do NOT sub another flour for coconut flour.....it WON'T WORK)
1/3c. arrowroot powder ( tapioca works fine too )
1/2c. coconut sugar
1/4c. cocoa powder
4 packs of sweet leaf stevia
1/4tsp. sea salt
1/4tsp. baking soda

Wet ingredients:
2 eggs
1/3c. coconut oil
2 tsp. vanilla
1/3c. coconut milk (canned)
1/2c. cooked sweet potato or pumpkin
1/2c. enjoy life chocolate chips (these are the best allergen free chips i've found)

Preheat oven to 350
Combine all the dry ingredients. In another bowl, whisk the eggs and sweet potato or pumpkin together. Melt the coconut oil and add the chocolate chips until melted. Slowly pour the chocolate and oil mixture into the egg mixture. Then add the dry ingredients and stir well. This batter is usually very thick. In my experience, a thicker batter usually means more dense, moist brownies as opposed to cakey and crumby. If you're feelin' froggy and want to add 1/4c. more choc. chips to the batter be my guest! More chocolate is ALWAYS better than less chocolate :) Oil an 8x8 pan and cover the bottom with parchment paper. Bake for 20-30 minutes, or until toothpick comes out clean. I usually take mine out right when the edges are getting crispy and the middle is still a liiiiiiiittle gooey.

Honey Oat Bread, gluten and yeast free!

Sorry once again for the lack of pic!! I literally didn't have a chance before this stuff was gobbled up :(This bread is sturdy and everything you want in a hearty, homemade quick bread. I love it toasted with some organic butter or with some scrambled eggs piled on top!


1c. Blanched almond flour (honeyville is best!)
1/2c. gf oat flour( I grind them into a flour in a coffee grinder or the vitamix)
1/3c. tapioca flour
1/3c. coconut flour
1/2tsp. baking soda
1/2tsp. sea salt
1/4c. oil ( i use coconut or melted butter)
2Tbls. raw honey
2eggs
2 egg whites
1/2c.-3/4c. water
Preheat oven to 375
Blend all dry ingredients in a large bowl. In a separate bowl beat eggs until frothy, add in the oil, honey, and water. Add to dry ingredients. Oil a loaf pan ( I like the pyrex 7x4 because the loaf is higher) Be sure to line the bottom with a small piece of parchment. Pour in the batter and bake for 20-30 minutes. I realize that all ovens are different so don't hold me to these numbers. This is what my oven does, you may need to cook yours longer or shorter:)..AND MOST IMPORTANTLY......LET THE BREAD COOL!!!! Whatever you do don't cut into the bread before it is completely cool.....ok maybe the end piece, but that's it! If it's not completely cool it will collapse and be a steaming pile of deliciousness.....but who wants their bread in a pile???

Gluten Free Paleo Chocolate Brownie Cake

 This is honestly the best chocolate cake I've ever had! It's so good, in fact, that it doesn't need a bunch of hype and a loooooong drawn out post about it....just make it.....today......go make some!!! You can serve this as a moist delicious brownie or use it for your next birthday celebration cake. Don't be bothered by the "special secret ingredient" It MAKES this cake...trust me with all your heart!

This makes one 9" cake,10-12 cupcakes, or an 8x8 pan of brownies. :)

1 1/2c. blanched almond flour

1/2c. cocoa powder

1/2c. coconut crystals ( for best results, blend them in a coffee grinder for a smoother texture)

4 packs of sweet leaf stevia

1/2 tsp. baking soda

1/4 tsp. sea salt

2 eggs

1/2c. grapeseed or coconut oil

1 very ripe avacado

3/4c. water

Preheat oven to 350

Combine dry ingredients. In the bowl of a stand mixer or with a hand held, beat eggs, oil, and avacado until most of the avacado is broken down. There will remain some pieces but trust me, it's ok and they will not mess with the final product :) Add in the dry ingredients and water. Pour mixture into a 9" pan or 8x8 pan. Bake for 20-25 minutes until firm to the touch on top. Do not overbake. Even slightly underbaked, this cake will finish cooking in the pan, and be even more moist and delicious! Frosting recipe to come, until then, enjoy!
The pic below was a birthday cake for my son's buddy Brayden...I had to quadruple the recipe.....it made one 2layer sheet cake.

Chocolate Peanut Butter Swirl Pie! MMMMMMMMMM!

Well this beautiful pie is one of my faves! Who doesn't love peanut butter and chocolate!?? Weird people, that's who! :) I won't hold it against you if you're not a die hard fan:) There's always mint chocolate chip pie! But for now, peanut butter is the star of this show! Most of my pies like this are raw. This one is not however, simply because of the roasted peanuts I use. I have a vitamix, so I make my own PB with unsalted, dry roasted peanuts. But you can always buy your favorite natural brand and use that. I also love the mix of peanut butter and chocolate together so I include a chocolate mousse layer. If you like more PB than chocolate, just cut out the chocolate mousse altogether. It will be slightly shorter,but still delicious! This pie is kind of a labor of love, meaning it's a little time consuming and specific because of the layering. Which has more to do with presentation than anything. So I'll totally understand if you skip the layering and just blend everything all together and eat it with a spoon! It'll still be gooood! :D

First layer-The Crust:

1c. raw almonds
1c. dry roasted, unsalted peanuts
8 medjool dates
1tbls. coconut oil
2tbls. cocoa powder(optional) If you want extra chocolate flavor :) if not, omit.
2tbls. almond or coconut milk
Blend first 3 ingr.together in a food processor until dates are completely processed. Then add the rest and blend til mixture comes together. Pour into a 7 or 8" spring form pan and press until it's all even.
Second layer- Chocolate Mousse (optional) but delicious!
1 very ripe avacado
4tbls. cocoa powder
1/4c. honey or 1/4c. birch xylitol or coconut sugar
Blend together in vitamix or food processor until creamy. Pour on top of crust layer. At this point you can either put it in the freezer to set while you make the third layer, if you want it all to look separate. If you want to swirl the chocolate and PB layer, then wait to freeze til all layers are done.
Third layer- Peanut Butter Filling
3/4c.creamy peanut butter (homemade or a good natural brand)
1/2c. raw cashews
4tbls. coconut oil
1/4c. birch xylitol or coconut sugar
5-6 packs of sweet leaf stevia. Depends on personal taste.
Blend together in food processor until creamy. Spread on top of mousse layer.If swirling, take a knife or toothpick, and gently swirl the peanut butter in with the chocolate until desired look is reached. Grate some chocolate on top or top with a couple chocolate chips. Freeze for at least 2 hours to set before removing from springform pan. This pie keeps beautifully in the freezer, even uncovered which is my personal fave, or refrigerate for up to a week. It usually softens very quickly if left out, but still cuts quite easily even when kept in the freezer. :)

Easy Gluten Free Biscuits

Hello everyone! I have been MIA for a few months, but am back now with a few more recipes under my belt! This biscuit recipe is a couple years in the making. I have tried different methods, flour blends, fats, oven temps, and STILL just could not get it right! I also wanted to use mostly almond flour which gets a little tricky when it's completely alone. So I finally figured out the perfect combo that is still very protein and fiber dense, lots of almond flour, and very little starch. You can omit the tapioca flour in this recipe if you like and add another 1/4c. almond flour, but they will not be as chewy and fluffy.

Makes 10-12 small biscuits

2c. Blanched almond flour ( usually I'm not a stickler about blanched or almond meal, but in this case, it HAS to be blanched almond flour!)
1/2c. tapioca flour
1tbls. baking powder or for paleo 1/2tsp. baking soda
1/2tsp. sea salt
4tbls. cold butter
2 egg whites
2-4tbls. almond milk
Preheat oven to 400
Combine first 4 ingredients.Cut in the butter with a pastry cutter or a fork until the dough looks like small peas. Whisk egg whites and gently combine with dough. Add in the almond milk. Start with 2 tbls., add more if needed. The dough should come together and be slightly sticky. Not dry at all! With a tbls., scoop out a ball of dough and roll it between your palms to get a round, smooth shape. Then place it on a parchment lined baking sheet and press down very slightly with the palm of your hand. Repeat with the rest of the dough. Make sure that you place the biscuits very close together. This will allow them to rise up better and not spread out so much. :) Bake for 10 minutes until they are a little firm on top to the touch. These biscuits will not get brown. You could brush the tops with butter before baking, and then broil for about a minute or two if you really want them to have that color, but it's not necessary for the taste. :) Enjoy! Will post pics soon!

Raw Grasshopper Pie

This is a slight variation from my "good girl key lime pie". Same type of base and filling, just different flavors. When I was little we used to frequent a local restaurant which doubled as an ice cream parlor.....everything homemade and delicious! It was always a treat because not only did they have, in my opinion, the best mint chocolate chip ice cream ever,....but they made homemade grasshopper pie! For those of you who don't know...grasshopper pie is basically mint chocolate chip ice cream on top of an oreo crust....Yes....it's amazing! So, I set out to recreate a beloved memory of childhood....seems easy enough:) I am not a raw eater or a vegan...I do eat raw veggies, fruits, and nuts, and use a food dehydrator, but don't think that I'm one of those people who eats raw oats and flax oil for breakfast...(not that there's anything wrong with that), and says to fellow friends,"Oh this is sooooo amazing! Try it!!" as they nearly throw up in their mouths! I like a gluten free pancake, and turkey bacon, and eggs any day of the week! But, however, I do fully endorse healthy eating as a lifestyle, and coconut sugar infused desserts on the weekend:) So, with all that being said....yes, this is a raw dessert....does it taste like the real thing.....you be the judge. I am pretty stinkin sold! Again, I like food to taste like food, who doesn't? So don't think I'm deranged and it really taste like dirt.....it really is yummy!!!! If you love chocolate and mint....and more chocolate....give this a try!!!!!

For the crust
2c. raw almonds
4 medjool dates
2tbls. cocoa powder
2tbls. coconut oil
1/4-1/2tsp. peppermint extract(start small then add as needed)
Combine all ingredients in a food processor until it reaches a fine crumb consistency
Pour into a 5or 7 inch round pan...I used a 7. Press down until the whole pie pan is covered.
For the filling
1 ripe avacado
4tbls. coconut cream( this is just the cream skimmed off the top of coconut milk in the can)
1/2c. raw cashews(soaked in water for 1 hr.)
1/4-1/2tsp. peppermint extract(again start small add more slowly)
1/4c. xylitol
4-5packets stevia
2tbls.cocoa nibs or chocolate chips
Combine all ingredients, except chocolate chips, in food processor....make sure to drain the water off the cashews first. Let it run for about 5 minutes or until completely smooth. Once mixture is smooth and it's to your liking, add chocolate chips or nibs and pulse to combine. Pour mixture over the crust and freeze for 30 minutes if serving that day. You can store leftovers in the fridge, but my favorite consisitency is stored in the freezer....it does not freeze like ice...it will still be very pliable even overnight:) I topped mine with shaved chocolate and cocoa nibs.

Doughnuts!!! So good you could go nuts!

Ok excuse the Willy Wonka title, hahaa but I couldn't resist. When you think of doughnuts, you don't really think of them being a semi healthy option for breakfast....I mean...it's a doughnut, right? Wrong! This doughnut recipe is essentially a pancake!..And a protein packed one at that! Ok, allow me to explain. Basically this doughnut recipe came to me one day while I was assembling my pancake mixture..which contains mostly almonds and a little flax..I hadn't added the milk yet, and saw the dryer, more pliable dough and had a crazy idea. Cook em without the added milk, and roll them in powdered xylitol and cinnamon instead of my usual butter and honey pancake topping. What a glorious realization!!! These are easy and delicious! They taste sooooo good you would swear they were severely unhealthy! But they're not!!!! Enjoy!

Makes roughly 20 donut middles( If you want to make them like real doghnuts with the holes...good luck...my version is faster)
For the dough
2c. gluten free flour ( My blend is 1c. almond meal 1/2c. tapioca flour 1/2c. millet flour)Update: I have also subbed 2tbls. coconut flour in place of millet and it worked wonderfully!
1tsp. baking powder
1/2tsp. baking soda
1/2tsp. sea salt
1 packet stevia
1/4c. plain greek yogurt(omit or use some pumpkin or sweet potato puree if your dairy free)
1tbls. flax meal
2-3tbls. water
or 1 egg...nix the flax and water
Coconut oil

Combine flax meal and water together, or egg if using. Add in yogurt or veggie puree or neither if you prefer. Combine dry ingredients and add to flax/or egg mixture. Dough will be sticky. Coat your hands with coconut oil and pinch small pieces of dough off one by one and flatten into small discs with your palm. Or you can roll them into small rope shapes and they look like little french toast sticks!!! :) (my favorite) Heat a pan on medium high and add one tbls. coconut oil. When oil is heated, add the doughnut shapes. Cook on each side about 2-3 minutes, or until browned and cooked through.Immediately dip into cinnamon sugar mixture:)

Cinnamon "sugar" topping
1/4c. xylitol or coconut crystals ( pulse it in a coffee grinder to powder it)
1tbls. cinnamon
Mix together in a shallow bowl or a plate
Note: Ultimately, you use less oil, than you would to make pancakes, not to mention the butter and honey or syrup you put on after....so all in all, these are just as calorie/sugar friendly as pancakes if not better! Remember xylitol (made from birch not corn) and coconut crystals are very low glycemic. Even more so than honey:) So these may taste like they are a sinful treat, but they are packed with protein from the almonds and flax. Serve with a protein smoothie or some eggs and you're set!:)

Genevie's Butter Pecan Ice Cream

ICECREAM!!!!!!!!!!!!!!!!! Everybody loves it....not too many people will shun away from this delightful and happiness inducing treat! Unless, of course you're dairy intolerant, freaked out by soy, or just plain don't wanna pay $7 for a pint of coconut milk ice cream:/....which I'm sorry to say contains antifreeze:/ They all do...but that's another subject! The solution, is but a coconut milk can and an ice cream maker away! This is a pretty basic recipe that can be added to with any flavor under the sun....this one happens to be my second personal favorite...mint chocolate chip being the first:)

Serves 8-12
For the ice cream base
2 cans coconut milk( full fat...I like thai kitchen the best)
1c. almond milk
1/4c. xylitol or coconut crystals
4-6 packets stevia to taste( I use sweet leaf brand because it does not contain fillers like maltodextrin)
1tbls. vanilla or 2 real vanilla beans(middle scraped out, pods discarded)

For the pecans
1c. chopped raw pecans
2tbls. butter or coconut oil for dairy free
1tsp. sea salt
Melt butter in a pan, add pecans and sea salt. Cook until pecans are light brown toasted.
Add everything into an ice cream maker and voila!

Note: If you do not own an ice cream maker you can still mix everything together except the pecans...put the mixture in a freezer safe container, ice trays are ideal because the mixture just pops right out...then once it's almost frozen, pop it into a high speed blender and blend until smooth. Then add the chopped pecans after. This obviously won't yield the exact consistency of an ice cream maker, but it will get the job done:)

5 Minute Chocolate Bars

Easy, peezy, just plain simple recipe! This post doesn't need an intro....it speaks for itself.....it's a chocolate bar.....it's easy.....and it takes 5 minutes.....nuff said! Here's how to do it!

This makes one chocolate bar
1/4c. unsweetened cocoa powder
2tbls. melted coconut oil
1tbls. honey
1packet sweet leaf stevia or a few drops of liquid stevia

Combine all ingredients very well...Keep stirring! You may need to add in a little almond milk depending on the sweetener you used. I used the stevia packet so I needed some almond milk. Just add bits at a time until it's slightly thick, not runny at all! Mine was like a ball of cookie dough when I was done. Shape it into a bar shape or whatever shape you want, and place in the freezer for 5 minutes. Enjoy! I chopped mine up and used as chocolate chips in some almond butter cookies:) These would also be amazing with some celtic sea salt sprinkled on top, or with sliced almonds. Get creative!

Update!!!! If you shape into little balls and bake them for 5-7 minutes in the oven, they are like fudgy brownie bites!!!! Delicious!

Zucchini "Tots"

I have been on a "tot" kick lately. Trying to find substitutes for something as delicious as a golden white potato is near to impossible. But, since my family has nearly nixed the awesome root of deliciousness out of our diet, compensation is needed! Nothing will ever quite replace a crispy french fry, or a fluffy white potato steaming with butter and chives, or the more kid beloved, tater tot, but there are foods that can easily sub as a fun finger food, that is kid friendly and satisfies the craving for handheld munchies:) This is where the creativity can soar. I love cauliflower, zucchini, yellow squash, broccoli, butternut squash, the list goes on. These are all things that I have found to be a helpful transition into this healthy little world I am trying to create. Mind you, as i said before, there is no real substitution for the white potato itself, but these lists of veggies have claimed a spot in my weekly menu because of their versatility and all around yumminess. Even a veggie you may not be particularly fond of can surprise you if you cook it the right way:) So here is the first of my veggie finger food attempts. Next will be spaghetti squash:)

Makes about 18 mini zucchini "tots"
Preheat oven to 400
2c. grated zucchini( I used my grating blade on my food processor)
2 eggs
1/2c. almond meal
1tsp. sea salt
1/2tsp. garlic powder( you can add any kind of herb or flavor you like)
2 pieces cooked turkey bacon crumbled

Grate zucchini. Once grated, squeeze the excess water out in a dish towel. (Don't skip this or they may come out soggy) Combine all ingredients in a bowl. Pour into mini muffin pan and bake for 10-15 minutes on 400 until golden brown. If you don't have a mini muffin pan, you can use a regular muffin pan, but don't fill them up all the way. They will be more like zucchini patties but will still taste the same. The point is bitesize finger food, so I recommend the mini:)
Note: My brother who despises zucchini liked these a lot! Try this same recipe with cauliflower. It is done the same way:) And is very delicious:)