Category Archives: Bread

Paleo Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

So… who’s excited for Valentine’s Day? Half of you are probably saying, “Me, me, me!!” and the other half of you are probably rolling your eyes. But hey, no matter whether you are single or have that special someone to celebrate with, I think we can ALL enjoy some sweets and express a bit of love to someone else and/or to ourselves.

And what says L-O-V-E better than a chocolate treat? These sheet pan chocolate chip blondies will definitely fulfill the purpose of giving you all the happy feels without the gluten, soy, and processed sugars. They did for me!

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Full disclosure: I made these chocolate chip blondies in a sheet pan for the sole reason that we are in the middle of a move staying at an Airbnb, and a sheet pan was all I had to bake anything in. But hey, I don’t regret a thing because they turned out fan-freakin-tastic! I already tested out popping them in the freezer and defrosting one square at a time and it still tastes amazing. Oh, and they are even better when toasted in the oven for a few minutes after getting defrosted!

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

If you want to go full treat mode, you can even make some chocolate frosting to slather on top and make it a sheet pan cake. The blondies are soft and fluffy enough to be pass as cake, and it’ll add another layer (pun intended) of decadence!

How will you be celebrating Valentine’s Day? C and I usually are pretty low-key about it. We don’t exchange presents but we do like to try out a restaurant we haven’t been to before. But, sometimes we just get lazy and I just cook at home. I know… cooking at home is lazy to us, but that’s because we can be our my sweatpants for dinner and there’s something so magical about that. Who’s with me??

No matter what you’ll be doing, I hope these sheet pan chocolate chip blondies will be part of your mini celebration of love, whether you are treating yourself or someone else!

Sheet Pan Chocolate Chip Blondies

Paleo Sheet Pan Chocolate Chip Blondies
 
Prep time
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Total time
 
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a 18"x13" sheet pan with parchment paper.
  2. In a large bowl, mix together almond flour, tapioca flour, baking soda and sea salt.
  3. In a separate bowl, mix almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and combined.
  4. Add dry ingredients to wet ingredients and mix well until a thick batter is formed.
  5. Fold in 1 cup of dark chocolate chips.
  6. Pour the batter into the pan and spread out evenly with a spatula.
  7. Bake for 10 minutes. Remove from oven and take the remaining ¼ cup chocolate chips and place them on top of the batter evenly. Bake for additional 10 minutes
  8. Cool completely before cutting into squares, then serve.

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Paleo Gluten Free Dairy Free Sheet Pan Chocolate Chip Blondies

Clementine Chocolate Paleo Cake

Clementine Chocolate Paleo Cake with Coconut GlazeI’m so excited that clementines are back in season! I saw them recently at Whole Foods and of course, I bought a whole 2 lb bag of it. I’ve been obsessed with clementines ever since I was young and I remember eating about 10 of them in one sitting and impressing my parents.

As much as I stay away from desserts and sugar, sometimes, especially with the holidays coming up, cake is necessary. I honestly don’t do well with too much sugar, so I try to satisfy my sweet tooth with fruits and natural sweeteners. So when I decided to create a cake, I used all healthy sweeteners to bake a delicious clementine chocolate cake and I had to share it with you today!

Clementine Chocolate Paleo Cake with Coconut Glaze

Clementine Chocolate Paleo Cake with Coconut Glaze

Clementine Chocolate Paleo Cake with Coconut Glaze

Instead of mixing the clementine slices into the batter, I decided to top the whole cake with them because they just look so pretty. The combination of chocolate and clementines go together so well, and you’ll love the burst of the juicy clementine slices as you bite into them.

Except for the 2 tablespoons of honey that goes into the batter, the cake is sweetened with bananas and clementines and you won’t miss the sugar at all! It’s plenty sweet and delicious, and it’s a healthy treat if you are trying to lower your sugar intake.

Also, if you end up making this, you HAVE TO make the glaze. It really pulls together the cake beautifully, and brings out the clementine flavors even more which I absolutely love!

Clementine Chocolate Paleo Cake with Coconut Glaze

Clementine Chocolate Paleo Cake with Coconut Glaze

Clementine Chocolate Paleo Cake with Coconut GlazeClementine Chocolate Paleo Cake with Coconut Glaze

Clementine Chocolate Paleo Cake
 
Prep time
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Total time
 
Ingredients
Cake:
  • 1 cup coconut flour
  • ½ cup unsweetened cacao powder
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 ripe bananas
  • 6 large eggs
  • ¾ cup full fat coconut milk
  • ¼ cup coconut oil
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 2 clementines
Coconut Clementine Glaze:
  • ¼ cup coconut coconut butter
  • Juice and zest from 1 clementine
  • 2 tbsp coconut milk
Instructions
Cake:
  1. Preheat oven to 350 degrees F.
  2. Grease the sides of a round 9 inch cake pan with coconut oil. Cut a circle from a parchment paper and fit it on the bottom of the pan.
  3. In a large bowl, combine coconut flour, cacao powder, baking powder and sea salt.
  4. In a food processor, place bananas, eggs, coconut milk. honey, and vanilla extract, then pulse until combined thoroughly.
  5. Pour the wet ingredients into the dry ingredients, then mix with a spatula until combined well. Be careful not to over-mix.
  6. Pour the batter into the cake pan and spread out evenly.
  7. Peel the clementines and separate them into slices. Press the slices evenly into the batter.
  8. Bake for 50 minutes.
  9. Let cool for 10 minutes before transferring to a cooling rack.
Coconut Clementine Glaze:
  1. While the cake is cooling, combine all the ingredients for the glaze in a saucepan and heat over low heat.
  2. When the coconut butter liquifies, whisk together until well mixed.
  3. Drizzle over the cooled cake and serve.

 

Clementine Chocolate Paleo Cake with Coconut Glaze

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.

While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.

Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.

However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!

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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza CrustSpaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust
 
Prep time
Cook time
Total time
 
Serves: 2-4 servings
Ingredients
  • 1 medium spaghetti squash
  • 2 tbsp coconut flour
  • 1 egg
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly cracked black pepper, to taste
  • Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
  4. Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
  5. Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
  6. Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
  7. Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about ¼ inch thick.
  8. Bake in the oven for 20-25 minutes until the edges start to brown.
  9. Remove from oven and top with tomato sauce and your favorite pizza toppings.
  10. Bake for additional 10 minutes.
  11. Cool for 5 minutes before slicing and enjoying!
Notes
**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.

Spaghetti Squash Pizza Crust