Sweet Eats

Mini Cocoa Matcha Cake (Gluten + Dairy Free)

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If you are craving a sweet treat but don’t feel like spending time baking or getting a store bought cake, then this is the recipe for you. This is instant dessert gratification in less than 5 minutes. I was so surprised how spongey and light this was that I felt zero guilt indulging it. I hope you will too!

SERVINGS: 1      PREP TIME: 3 MINUTES    COOK TIME: 90 SECONDS

INGREDIENTS:

  • 3 Tbs almond flour
  • 1 tspn matcha
  • 1 Tbs cacao powder (my fave is from Navitas)
  • 1 Tbs coconut or avocado oil
  • 1 1/2 Tbs real maple syrup
  • 1/4 tspn vanilla extract
  • 1/8 tspn baking soda
  • 1/8 salt
  • 1 large egg
  • sliced strawberries (or your fave berries)
  • coconut flakes, to garnish

INSTRUCTIONS:

  1. In measuring cup, combine almond flour, matcha, cacao powder, baking soda and salt. Mix well.
  2. Add maple syrup, coconut oil, vanilla extract and egg and whisk all ingredients together until smooth.
  3. Lightly brush 6oz mug with coconut oil the pour mixture in.
  4. Place mug in the center of your microwave and cook for 90 seconds. Insert toothpick in the center. If clean when removed, then it’s ready.
  5. With a butter knife or mini spatula, gently separate cake from the mug. Slowly flip mug onto plate to remove cake.
  6. Place right side up, garnish with coconut flakes and strawberries.
  7. Voila and enjoy! 🙂

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Almond Butter Overnight Oats (Gluten + Dairy Free)

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One of the easiest recipes ever…and so decadent and delicious. I usually break my fast with a more savory meal (eggs, sweet potato latkes, quinoa fritters, etc) so I prefer to enjoy this as a late afternoon pick me up or as a post workout snack. Also makes for an amazing dessert. Rolled oats are more commonly used but I actually prefer the texture and crunch of steel cut oats. Try both and enjoy!!

SERVINGS: 1     PREP TIME: 5 MINUTES      READY TO EAT: 6-12 HOURS

INGREDIENTS:

  • 1/2 cup gluten free oats (rolled or steel cut)
  • 1/2 cup unsweetened oat milk
  • 1 Tbsp chia seeds
  • 1 Tbsp real maple syrup
  • 2 Tbsp raw chunky almond butter
  • coconut flakes to garnish

 

INSTRUCTIONS:

  1. Mix oat milk, chia seeds, maple syrup and almond butter in mason jar.
  2. Stir in oats. Press down oats completely so they are all soaked in milk.
  3. Cover with lid and seal completely. Place in refrigerator for minimum 6 hours (rolled oats), longer for steel cut oats.
  4. Garnish with your favorite fruits when ready to eat.

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Coco-Nut Brownies (Gluten + Dairy Free)

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I have such a sweet tooth and these always hit the spot. I love that they are gluten and dairy free but also includes an alternative sugar (coconut sugar) to sweeten. It makes all the difference. I love chunky brownies so the coconut flakes and walnuts are great additions. Remove them for simple and indulgent fudge brownies that are just as yummy.\

SERVINGS: 6-8        PREP TIME: 10 minutes      COOK TIME: 45 minutes

INGREDIENTS:

  • 1/2 cup raw almond butter
  • 1/2 cup raw cacao powder
  • 1/4 chocolate chips (I love Pascha + Hu Kitchen choc chips)
  • 1/4 walnuts, finely chopped
  • 1 cup unsweetened applesauce
  • 2 Tbs coconut flakes
  • 2 Tbs coconut sugar
  • 1 tspn vanilla extract
  • coconut oil spray (for pan)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease 9 inch square pan with coconut oil
  2. Mix all ingredients together and pour into pan. Make sure the chocolate chips and walnuts are evenly spread out through the pan.
  3. Bake for 40-45 minutes. Stick a knife in the middle of the pan. If it comes out clean, brownies are ready.
  4. Cool for 10 minutes and enjoy!

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Berry Cacao Pancakes (Gluten + Dairy Free)

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So simple and delicious. This satisfies my “pancake fix” without the guilt or the bloat. This mini pancake maker makes the perfect pancake. But a griddle works well too. Enjoy!

SERVINGS: 3-4 pancakes     PREP TIME: 5 MINUTES     COOK TIME: 10 MINUTES

INGREDIENTS:

  • 1 medium size banana
  • 2 eggs
  • 1 Tbsp nut butter (my fave is almond or peanut butter)
  • 1 tspn cinnamon
  • 1/2 tspn nutmeg
  • 8 raspberries
  • 1 Tbs cacao nibs
  • coconut oil cooking spray
  • blackberries and blueberries, for serving
  • almond slivers or chopped walnuts, for serving (optional)
  • 1 tspn real maple syrup, for serving (optional)
  • 1 tspn shredded coconut, for serving (optional)

 

INSTRUCTIONS:

  1. Smash banana and small handful of raspberries into mixing bowl.
  2. Whisk in eggs, nut butter, cinnamon, nutmeg, and cacao nibs.
  3. Lightly spray coconut oil cooking spray on griddle or mini pancake maker. Pour 1/4 cup of pancake batter and cook until slightly brown on both sides.
  4. Serve with nuts, berries, real maple syrup and sprinkle of shredded coconut. Enjoy!

 

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