Ingredients 1 cup peanut butter 1 cup granulated sugar 1 t vanilla stevia 1 t baking soda 1/8 salt 1/3 cup paleo cassava flour1/4 cup filtered water Directions Mix dry ingredients, add in water and mix thoroughly. Form into balls, roll in sugar (you’ll need about 1/4 cup in total) press down with fork to make cool marks. Bake at 350 for 12 minutes on greased pan
Ingredients1/2 cup melted coconut oil 1/2 cup cocoa powder 2 oz unsweetened chocolate 3/4 cup honey 2 eggs, room temperature1 teaspoon vanilla 1/4 cup coconut flour 1/2 teaspoon salt 1 teaspoon fair trade espresso powder Directions Preheat oven to 350. Grease 9×9 baking pan with @chosen coconut spray. Melt chocolate and combine all wet ingredients. Then add dry slowly folding in. Top with @baresnacks coconut flakes. Bake for 20-25 minutes.
Ingredients1.5 cup almond flour 2 t cinnamon 1 t baking soda 1/2t salt 1/4 honey 3 eggs beaten 1 smashed banana 1 cup shredded zucchini 1/2 cup@dark chocolate morsels Directions Preheat oven to 350. Coat 9×5 baking loaf pan w/ non stick spray. Mix wet ingredients. Add in dry slowly. Sprinkle with chocolate. Bake for 35 minutes or until cooked.
Ingredients1.5 cups whole wheat flour 1 t baking soda 1 t baking powder 1/2 t salt 1 t cinnamon 3 T cocoa powder 1/3 cup coconut sugar 1/4 cup coconut oil 1/4 cup Greek plain yogurt 2 large organic eggs 3 large bananas 1 cup frozen raspberries 1/2 cup dark chocolate morsels Directions Spray 9×5 inch pan with @chosenfoodscoconut spray. Preheat oven to 350. Mix wet ingredients in one large bowl. Mix dry ingredients in medium bowl. Add dry ingredients to wet, spread evenly in pan. Sprinkle with
Ingredients2 cups almond flour 1/2 t salt 1/2 t baking powder 1/2 t baking soda 1/4 cup almond butter 2 T coconut oil 1/4 cup coconut sugar2 T honey 2 t vanilla 2 T coconut milk 1/2 cup dark chocolate morsels Filling: 1/4 cup almond butter 1 T cocoa powder 1 T coconut oil 2 T honey Directions Preheat oven to 350. Grease 9×5 baking pan with @chosenfoods coconut oil spray, combine dry ingredients. Set aside. Combine all wet ingredients (be sure to melt coconut oil). Add dry ingredients to wet, mix
Ingredients1/4 cup melted coconut oil 1/4 cup maple syrup1/4 cup coconut sugar 1 cup canned pumpkin 4 eggs 1 cup almond flour1/4 cup coconut flour 1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon saltCrumb topping:1/4 cup coconut flour1/2 cup almond flour2 Tbsp coconut sugar1/2 tsp cinnamon2 Tbsp maple syrup2 Tbsp coconut oilDirectionsPreheat oven to 325. Coat 9×9 pan with coconut spray. Start first by making crumbled topping & set aside. Combine wet ingredients in standing mixer. Add
Ingredients •3 ripe bananas•1 T honey•1 t vanilla• 4 T @barneybutter • 2 eggs •1/2 cup coconut flour from @bobsredmill •1T @rootznutrition vanilla powder (for extra protein) •1/2 t baking soda•1/2 t banking powder •1/2 cup dark chocolate morsels from @woodstockfoods DirectionsPreheat oven to 350. Line a 8×4 loaf pan with parchment paper and lightly grease with coconut oil. In a large bowl smash bananas, honey, vanilla and almond butter. Add eggs. Mix in dry ingredients. Pour into pan. Drop
Ingredients2 ripe bananas 1/4 cup agave 1 T vanilla extract 2 Melted coconut oil 2 eggs 3/4 baking soda 3/4 baking powder 1 t cinnamon 1/2 t kosher salt 3/4 almond flour 1/4 coconut flourDirections Heat oven to 350. Mix wet ingredients, and add dry ingredients. Place in pan coated with coconut oil. Bake for 45 minutes or until cooked.
Ingredients: 2 cups shredded raw zucchini 1/2 cup coconut oil 1 large egg 1/2 cup agave 1 cup whole wheat flour 1.5 tsp baking powder 1/2 cup unsweetened cocoa 1 tsp vanilla sprinkle of salt Directions: Preheat oven to 350F Blend all ingredients and spread evenly into a baking dish Bake for 20 minutes or until cooked Let cool and cut into squares.