Banana Split Brownie Pizza

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Banana Split Brownie Pizza

Serves 12

Ingredients:

1 package gluten-free brownie mix, or your favorite homemade recipe

8 ounces cream cheese

1 small can crushed pineapple, drained, juice reserved

1-2 tablespoons sweetener (sugar, agave, maple syrup, honey)

2 bananas, sliced

1 cup strawberries, sliced

1/2 cup nuts, chopped (I used peanuts)

chocolate syrup for drizzling

freshly whipped cream and chocolate shavings for topping

Directions:

Grease a 15-inch pizza pan.
Prepare the brownie mix according to package directions. Spread into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely on a wire rack.
Beat the cream cheese, pineapple, and sweetener together in a bowl. Use the reserved pineapple juice, if needed, to soften the mixture to a good spreading consistency. Spread the mixture over the cooled brownie crust.
Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate syrup.
Refrigerate until ready to serve.
To serve, slice as you would a pizza, add a dollop of fresh whipped cream and sprinkle with chocolate shavings.
Enjoy!
***If you are not serving the entire pizza right away toss the banana slices in a little lemon juice to prevent browning…OR…add the bananas to the dessert individually when ready to serve.***
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Delicious Grain-Free Carrot Cake

There is no better way to celebrate Spring than with a light, fresh Carrot Cake! 

This dessert always makes an appearance at my family’s Easter celebration in one form or another…cupcakes, mini-bundt cakes, 6-layered round cake and this year…a sheet cake.  No matter what size or shape it takes it never disappoints!!!

I am really into sheet cakes right now…no particular reason why, but they are functional, casual and great for serving a crowd.  I also love bar recipes for the exact same reasons.  This cake recipe works for both but I do prefer the different frosting variations since the whipped frosting is a bit thinner and seems to drizzle better over the individual bars which are a little thicker than the sheet cake.

Carrot Cake Bars

Carrot Cake Bars or Sheet Cake

1 ½ cups blanched almond flour
½ tsp. sea salt
½ tsp. baking soda
½ Tbsp. cinnamon
½ tsp. nutmeg
3 eggs
2 Tbsp. coconut oil or butter, melted
¼ cup maple syrup
1 ½ cups carrots, grated
½ cup walnuts plus 2 Tbsp., chopped
½ cup raisins

Preheat oven to 325° F
Grease a 8×8 baking pan for bars or a 9×12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and maple syrup
Stir carrots, walnuts and raisins into wet ingredients
Stir wet ingredients into dry
Spread batter into prepared 8×8 baking pan or 9×12 sheet pan
Bake at 325° for 22 to 25 minutes
For Bars: Cool to room temperature and then turn cake out onto cutting board
Using a sharp knife, cut into 9 bars
Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper
Wipe out the sheet pan and return the cake to the clean pan
Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts
Serve and Enjoy!

Frosted Sheet Cake

Whipped Cream Cheese Frosting (For Bars)

¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla

Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
Store leftover frosting in an airtight jar in the refrigerator

Classic Cream Cheese Frosting (For Sheet Cake)

1 stick butter, softened
8 ounces cream cheese, softened
¼ cup maple syrup
½ Tbsp. vanilla

In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla
Store frosting in an airtight jar in the refrigerator until ready to use

These are great un-frosted too!

This recipe is shared at:

Wednesday Extravaganza, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Wheat-Free Wednesday, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Tasty Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Made From Scratch Monday,

Grain-Free, Vegan PB&J Bars

Happy National Peanut Butter Day!

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In honor of National Peanut Butter Day I modified one of my favorite dessert bar recipes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook.  The Raspberry Bar recipe is simply scrumptious as is but today I thought I’d add a little oomph to it…and nothing goes better with jelly (for me, anyways!) than peanut butter!  The original recipe of course calls for Raspberry fruit spread but my favorite is Black Currant so that’s what I used, you can substitute your favorite flavor and any nut butter would work in place of the peanut butter. I replaced the egg in the recipe with a flax egg to make this a vegan-friendly treat as well.  These are great for an on-the-go snack too…I cut them up, wrap them in plastic wrap and freeze them, EASY!

PB&J Bars

Crust:

3 cups almond flour

1/2 tsp. salt

1/4 cup coconut oil, melted

1 Tbsp. vanilla extract

Blend the almond flour, salt, coconut oil and vanilla in a food processor or high-speed blender until a smooth dough forms.  Press the dough into a greased 9×13 baking dish.  Bake at 350 for 12-15 minutes, until lightly golden.  Prepare the topping and measure out the filling while the crust is baking.

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Filling:

1/2 cup peanut butter, room temperature or slightly warmed

1 cup fruit spread

Spread the peanut butter in a thin layer over the hot crust.  Top the peanut butter layer with your favorite fruit spread flavor, spreading evenly.

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Topping:

1 3/4 cups almond flour

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 cup coconut oil, melted

2 Tbsp. coconut nectar

1 flax egg (1 Tbsp. flax meal mixed with 2 Tbsp. warm water…allow to thicken)

1 cup sliced almonds

Combine the almond flour, salt and cinnamon in a large bowl.  Stir in the coconut oil, coconut nectar and flax egg.  Gently fold in the almond slices.  Distribute the topping evenly over the fruit spread layer, pressing it down slightly with the back of a spoon.  Bake at 350 for 20-25 minutes or until the topping its lightly golden brown.  Let cool on a wire rack for 1 hour and then refrigerate.  Cut into bars and serve.  Makes 18-24 servings.

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This recipe is shared at:

Fight Back Fridays, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesdays, Allergy-Free Wednesdays ,Wheat Free Wednesdays

The BEST Monster Cookie You Will EVER Eat!!!

Everyone knows who Cookie Monster is but what about a Monster Cookie?  Well, let me just tell ya…it’s the best cookie you will ever eat.  It’s chewy, chocolatey, peanut buttery bliss…all wrapped up in a big giant cookie!  Paula Deen has a recipe for a Monster Cookie that is full of store-bought candies, brown and white sugars, oats, eggs and of course tons of BUTTER and The Pioneer Woman’s recipe has white flour, rice crispy cereal AND two and a half sticks of butter for 18 cookies!  I stopped eating that kind of cookie years ago…but I came across a Monster Cookie at Whole Foods Market that I thought might be a better alternative…Ha, I was lucky enough to be able to get a peek at the recipe and decided DEFINITELY not a better option.  I actually calculated out the approximate calorie count for the cookie and it was well over 500 calories…per cookie!  Better ingredients don’t always make a healthier choice.  I have tried and tried to replicate the recipe using different ingredient options here and there and could never quite get it right…until today.  Now, let’s be clear…cookies are a treat and no matter what kind they are and how “healthy” the ingredients may be they still should be enjoyed on special occasions (yeah, yeah, yeah…I know, whatever!).  Anyway, cookies are my treat of choice so this recipe is a complete and total victory for me!

Bliss.

Monster Cookies

Ingredients

1/2 cup quinoa flour

2/3 cup quinoa flakes

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. celtic sea salt (omit if your peanut butter is salted)

1/4 cup butter, melted (or coconut oil for vegan option)

1/4 cup peanut butter (or roasted almond butter)

6 Tbsp. coconut palm sugar

1 Tbsp. maple syrup

1/2 tsp. vanilla

2 Tbsp. water, if needed

1/4 cup walnuts, chopped

1/4 cup dark chocolate chips

Directions

Position a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl combine the quinoa flour, quinoa flakes, cinnamon, baking soda, baking powder and salt.   Stir to blend well. In a large bowl combine the sugar, peanut butter, melted butter (or oil), syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the peanut butter mixture, if the mixture is too dry and not holding together add the water by tablespoon until it’s combined. Stir in the walnuts and chocolate chips.

For each cookie, drop 2 generous tablespoons of batter onto the prepared sheet, spacing the mounds about 2 inches apart. (Or use an ice cream scoop.) Using moistened fingertips, flatten each to a 3-inch-diameter round.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Makes 8 GIANT Cookies!

Cookies and Ice Cream…Does dessert get any better than a Cookie Sundae? I think not.

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Whole Foods Wednesday, Gluten-Free Friday, Fight Back Friday, Fill Those Jars Friday, Made From Scratch Monday

The Easiest, Tastiest, Prettiest Homemade Christmas Treat, Perfect for Giving!

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Chocolate Drizzled Popcorn with M&M’s

I love making homemade Christmas treats for all of my friends and family.  For many years when my daughter was still home we spent a fun-filled day making all of our favorite Christmas cookie recipes and then packaged them up on beautiful plates with ribbons and bows for all of our friends…but for the last two years she has been in college and doesn’t get home for the holidays until a few days before Christmas…way too late for a timely delivery!  So, I have gone back to a tried and true Holiday favorite that I made for years when the kiddos were small and able to help with this simple yet beautiful and tasty treat.  It’s a much more manageable task to take on solo too!  You can customize this treat with anything your budget or dietary needs call for…homemade popped popcorn or simplify it with microwave popcorn, use gourmet white and dark chocolate or vanilla and chocolate CandiQuik and then top with healthy nuts and raisins or fun colorful toppings like M&M’s or chopped peppermint candies.  The beauty is in the creation, no matter what ingredients you choose!  The recipe is pretty vague due to the individuality of the treat…it’s really impossible to mess up.  If you need more popcorn on the pan, add more.  If you need more chocolate, add it.  Dump as many (or few) toppings on as you like…

I will include a more accurate (sort of, anyways!) recipe using microwave popcorn, CandiQuik and M&M’s for toppings as this was my original recipe from many years ago…I will have to say it has evolved, but the original is quick, easy and well…pretty hard to beat!

Chocolate Drizzzled Popcorn with Peppermints

Chocolate Drizzled Popcorn with Peppermints

Chocolate Drizzled Popcorn

12″ disposable foil pizza pan

6 cups of popped popcorn, buttered and salted

white chocolate, melted

dark chocolate, melted

festive toppings of your choice

  • Spread the popped popcorn on the pizza pan evenly taking care to not get any unpopped kernels in the mix!
  • Melt the white chocolate on the stove on low heat or in the microwave, drizzle heavily over the popcorn to hold it all together.
  • Melt the dark chocolate on the stove over low heat or in the microwave, drizzle lightly in a circular motion over the white chocolate.
  • While the dark chocolate is still melted, sprinkle your festive toppings over the top.
  • Place in the refrigerator or freezer for about 10-15 minutes to harden the chocolate.
  • Cover with plastic or cling wrap, add a bow and gift tag.
Ready for delivery!

Ready for delivery!

My Original Christmas Popcorn Recipe

3 – 12″ disposable foil pizza pans

3 – bags of microwave butter popcorn, popped

1 – 16 ounce package chocolate CandiQuik

2 – 16 ounce packages vanilla CandiQuik

1 – 16 ounce package Christmas (green and red) plain M&M’s

Pop all of the popcorn and spread evenly on the pizza pans, again taking care to not get any unpopped kernels on the pans.  Melt the vanilla CandiQuik according to package directions and drizzle heavily over each pan of popcorn to hold all the popcorn together…you will use almost all of both packages but not quite.  Allow the vanilla coating to slightly harden.  Melt the chocolate CandiQuik according to package directions and drizzle lightly in a circular (or fancy) pattern over the vanilla CandiQuik, you will have quite a bit left over..  While the chocolate drizzle is still melted, sprinkle the Christmas M&M’s over the top.  Allow the chocolate to harden either on the counter-top or in the refrigerator.  Wrap with plastic or cling wrap, add a bow and gift tag.  Deliver to all your friends and family!

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This recipe is shared at:

Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Gluten-Free Wednesday, Wednesday Extravaganza, Whole Foods Wednesday, Allergy-Free Wednesday, Fill Those Jars Friday, All Gluten Free Desserts, Fight Back Friday, Gluten-Free Fridays, Made From Scratch Monday

Frosted Pumpkin Spice Muffins

Is a frosted muffin really just a cupcake?

Autumn.

My absolute favorite time of year…I love the colors, the smells and the weather.  I love that it is Pumpkin Spice Latte season at Starbucks, although I’ve never had one, I love the way they smell.  I love the way my house looks with all my fall decorations up.  I love that all the stores are loaded with pumpkins and squash galore.  And best of all I LOVE that it’s time to dress everything up in Pumpkin Pie Spice!  This is my favorite muffin recipe, it’s only fruit sweetened so it’s not overly sweet which makes a dollop of cream cheese frosting just perfect to turn it into a weekend breakfast treat or light dessert!

Pumpkin Spice Muffins

(yields 18 muffins)

2 large ripe bananas

1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

5 eggs, room temperature

1/2 cup pumpkin puree (canned or fresh roasted)

1 teaspoon vanilla extract

1/4 cup coconut oil or butter, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 Tbsp. pumpkin pie spice

1/2 cup chopped pecans (optional as a mix in, can use for garnish instead)

  1. Preheat oven to 350 degrees F.
  2. Line muffin tins with paper or silicone liners or grease well with coconut oil.
  3. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  4. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil or butter.  Puree until smooth.
  5. Sift all dry ingredients together in a separate bowl.
  6. Add wet ingredients to the dry and stir until there are no lumps.
  7. Stir in chopped pecans.
  8. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter)
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before frosting.
  11. Frost tops of muffins and sprinkle with additional chopped pecans and lightly dust with pumpkin pie spice.

Whipped Maple Cream Cheese Frosting

¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla

  1. Whip heavy cream until stiff
  2. In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
  3. With a rubber spatula, gently blend whip cream into cream cheese mixture
  4. Store leftover frosting in an airtight jar in the refrigerator

This recipe is shared at:

Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Wednesday Extravaganza, French Cuisine Fridays, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays , Gluten Free Fridays

Gooey Sunbutter Brownies

I love to get my Clean Eating Magazine in the mailbox every month…I am totally guilty of immediately opening the magazine to the last page (seriously, every time.) which is cleverly titled “happy ending”…where there is always a “clean” dessert recipe.  Clean Eating Magazine has beautiful recipes that are easily adaptable to most styles of eating be it gluten, grain, dairy or refined sugar-free.  The “happy ending” in this issue uses spelt flour, peanut butter and organic evaporated cane juice which I substituted coconut flour, Sunbutter and a combination of coconut nectar and palm sugar to make it grain, legume and refined sugar-free.

Grain free, refined sugar-free brownies…sounds less than decadent, right?  Not so with this recipe that I adapted from the Peanut Butter Brownie recipe featured in this months (October 2012) Clean Eating Magazine.  These brownies have a “gooey” texture…not too dense,  eggy or cake-like.  The generous swirl of sunflower seed butter adds an extra layer of decadence to these “clean” dark chocolate brownies. Enjoy!

A decadent and guilt-free happy ending to any meal!

Sunflower Seed Butter Brownies

Ingredients:

4 oz dark chocolate (70% or greater)

4 Tbsp. butter or coconut oil

3 large eggs, room temperature

1/4 cup coconut nectar

1 Tbsp. coconut palm sugar

1 tsp. vanilla extract

1/4 cup coconut flour, sifted

2 Tbsp. cacao powder

3 Tbsp. smooth sunflower seed butter, room temperature

Directions:

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides.

In a large microwave-safe bowl, combine chocolate and butter.  Microwave on 50% power for 30 seconds.  Stir and cook 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl.  Cook, stirring until melted, 2 to 3 minutes.)

Stir in eggs, coconut nectar, palm sugar and vanilla until combined.  Add flour and cacao powder and stir until just incorporated and no white streaks remain; do not over-mix.

Pour into baking dish, spreading evenly with a rubber spatula.  Working in small dollops (about 1/2 Tbsp. each), dot the surface of batter with Sunbutter.  With a butter knife or spatula, swirl Sunbutter through batter.

Bake until toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes.  Transfer to a wire rack and let cool completely, about 20 minutes.  Remove brownies from dish by lifting parchment paper.  Slice into 12 pieces.

Recipe Variations:

  • Substitute your favorite nut butter for the Sunbutter
  • Substitute honey, maple syrup or agave for the coconut nectar
  • Add chocolate chips
  • Add chopped nuts or seeds that complement your favorite nut/seed butter
  • If you are not grain free, omit one egg and sub 1/3 cup quinoa flour for the coconut flour
  • Make in a 12 cup muffin pan, be sure to use paper liners.

This recipe is shared at:

Made From Scratch Mondays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays

Bacon Wrapped Sweet Potato Bites…Oh, Yes I Did!

Bacon Wrapped Sweet Potatoes…Could there be anything better?

Bacon.

That is all.

Really, does anything more need to be said?  Seems like everything just tastes better wrapped in bacon…dates, jalapenos, asparagus, scallops, filet Mignon…I’ve tried them all, why not sweet potatoes?  This lovely little bit of heaven did not disappoint!  Great as an appetizer, side dish or even a light meal with a salad!

Bacon Wrapped Sweet Potatoes

1 Large sweet potato, peeled

4-6 slices sugar-free bacon

olive oil

chili powder

toothpicks

Preheat oven to 400 degrees F.  Line a rimmed baking pan with foil or parchment paper.  Cut the sweet potato into 1″ chunks.  Slice the bacon in half crosswise and then lengthwise to yield 16-24 strips, use enough bacon to have one strip per sweet potato chunk.  Wrap each sweet potato chunk with a strip of bacon and secure with a tooth pick, place on baking pan.

Drizzle with olive oil and sprinkle with chili powder.

Bake for 20 minutes, remove from the oven and flip over.

Place back in the oven for an additional 20-25 minutes, until the bacon is crispy and sweet potatoes are browned.

Remove to paper towel lined plate until ready for serving.  These are best served warm with sour cream (if you eat dairy), homemade ranch or guacamole for dipping.

This recipe is shared at:

Gluten-Free Wednesdays, Whole Foods Wednesdays, Beyond the Peel, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Bizzy Bakes, Tastetastic Thursday, Fight Back Friday, Fresh Bites Friday

Grain-Free Cinnamon Coffee Cake with Maple Drizzle

Grain-Free Coffee Cake with Maple Drizzle

Breakfast is the most important meal of the day for me…no matter what time of day I eat it.  I generally like to have bacon and eggs, omelets, frittatas or sometimes even coconut pancakes but every once in a while on the weekends or for holidays a nice sweet treat served with homemade spicy sausage is where it is at!  This recipe is adapted from one in Elana Amsterdam’s Gluten-Free Almond Flour Cookbook and is truly the best gluten-free, grain-free, refined sugar-free coffee cake I’ve ever eaten…as a matter of fact it is better than any coffee cake I’ve ever had that was full of sugar, gluten and grain!!!

This past Friday was my mom’s birthday followed by Mother’s Day on Sunday so I thought I’d treat my mom, dad and husband (and let’s be honest…ME, too) to a fun, decadent breakfast dessert…and it really hit the spot!

Out of the oven…resting.

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):

2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

Topping:
3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.

To make the cake:

Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.

To make the topping:

Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.

This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.

Maple Drizzle:

3/4 cup coconut butter

1/4 cup pure maple syrup (or more to taste)

1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk

pinch of salt

In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.

***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

This coffee cake is delightful with or without the drizzle.

This recipe is shared at: Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Beyond the Peel

No drizzle necessary for complete yummi-ness!

But then again…why not just go for it!

Dark Chocolate Macadamia Cookies

Who doesn't love a big pile of cookies?

Dark Chocolate Macadamia Cookies (makes 24 cookies)

1/2 cup coconut oil, melted

6 Tbsp. coconut nectar

2 tsp. vanilla extract

2 1/2 cups almond flour

1 cup shredded coconut

1/2 tsp. sea salt

1/2 tsp baking soda

1 cup macadamia nuts, coarsely chopped

1/2 cup dark chocolate chips

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.  In a large bowl combine almond flour, coconut, sea salt and baking soda.  In a separate bowl whisk together coconut oil, coconut nectar and vanilla.  Mix wet ingredients into dry ingredients until thoroughly combined, stir in chopped macadamia nuts and dark chocolate chips.  Drop by rounded tablespoons onto prepared cookie sheets about 2″ apart.  The dough may seem slightly crumbly, just press it together and flatten it once on the cookie sheet, they will hold together once baked.  Bake for 10-12 minutes or until cookies are slightly brown on top.  Remove from the oven and cool on a wire rack.  Although these cookies are excellent warm they really are best after they are completely cooled and in my opinion even better on day two!  Store in an air tight container.

This recipe is shared at:

Fight Back Friday, Allergy Friendly Lunchbox Love, Wellness Weekend, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

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