Category Archives: Video

White Chocolate Glaze Paleo Brownies [VIDEO]

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you’ll want to make it over and over again!

White Chocolate Glaze Paleo Brownies

Holy moly. Someone come and take these paleo brownies out of my house, please. They are way too addicting and I can’t stop. So make at your own risk. Don’t say I didn’t warn you now.

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White Chocolate Glaze Paleo Brownies Recipe

These paleo brownies are made with almond flour as the base and sweetened with coconut sugar. They honestly just taste like regular brownies and you wouldn’t even notice that they are grain free. The combination of eggs, ghee, and melted chocolate chips makes these paleo brownies super moist and decadent.

You honestly don’t even need to make the white chocolate glaze if you don’t want to or are just feeling lazy. The paleo brownies alone are pretty darn fantastic if I do say so myself. BUT. If you want to feel a bit fancier and extra, the white chocolate glaze really does add a fantastic texture to the recipe.

White Chocolate Glaze Paleo Brownies White Chocolate Glaze Paleo Brownies

Decadent White Chocolate Glaze

If you are a white chocolate lover, I highly recommend you add this layer because it’s super easy to make but adds such a delicious and delicate crunch and sweetness to this recipe. Cacao butter is melted with a little big of honey then poured and brushed on top of the paleo brownies. Once it’s cooled, it hardens into the most delicious glaze that complements the softness of the brownies so so well.

It also adds such a pretty design to the brownies that I think makes them look even more special. I’m definitely going to have to make a batch over the winter because I’m loving the “snowy” look of that glaze! So perfect for the holidays.

White Chocolate Glaze Paleo Brownies

White Chocolate Glaze Paleo Brownies

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes
Total Time: 40 minutes
Servings: 16 servings
Calories: 181 kcal
Author: Jean Choi

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you'll want to make it over and over again!

Print

Ingredients

Instructions

  1. Preheat oven to 350 degrees F, and line an 8x8 baking sheet with parchment paper.

  2. In a large mixing bowl, stir together almond flour, carob powder, coconut sugar, baking soda, and sea salt. 

  3. In a separate bowl, whisk together eggs, ghee, and vanilla extract. 

  4. Pour wet ingredients over dry ingredients and stir together until smooth.

  5. Pour the batter into the prepared pan. 

  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 

  7. Cool the brownies in the pan for 30 minutes. 

  8. While the brownies are cooling, melt cacao butter and honey in a heat safe bowl over a pot of simmer water on low heat, about 5 minutes. The mixture should be thin. You can also microwave this mixture 30 seconds at a time while stirring in between until completely melted.

  9. Set aside to cool until warm to touch. 

  10. Once the brownies are cooled completely, evenly pour the cocoa butter mixture over the brownies and use a spoon or a spatula to evenly spread into a thin layer.

  11. Sprinkle with sea salt flakes, if using. 

  12. Place in the refrigerator for 10-15 minutes until the glaze hardens and turns white.

  13. Remove from the refrigerator and use the parchment paper to lift the brownies out of the pan. You may need to use a knife to loosen the sides if the glaze seeped in there. 

  14. Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week. 

Nutrition Facts
White Chocolate Glaze Paleo Brownies
Amount Per Serving (1 brownie)
Calories 181 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 103mg 4%
Potassium 69mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 9g
Protein 2g 4%
Vitamin A 0.9%
Calcium 2.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Dairy Free Matcha Latte (No Whisk Needed, Easy Clean Up) [VIDEO]

Learn how to make the easiest Dairy Free Matcha Latte. You don’t need a whisk, clean up is a breeze, and you’ll love how creamy and frothy it is!

Dairy Free Matcha Latte

It’s been a LOOOOONG time since I made a video, and I’m so excited to be back with a new one! I was really busy for the past several months working on my Korean Paleo Cookbook and haven’t had the time, but I really do enjoy making video and they are super fun for me. If you enjoy my video above, make sure to subscribe to my YouTube channel! I plan to bring you more videos in the future.

Today, I want to share how I make my matcha latte. Every time I post my matcha on Instagram, I receive several questions on how I make it so I’m finally sharing my matcha routine with you that I can point my readers to it whenever you are curious. It’s actually super duper easy and quick, and I don’t use a matcha whisk or strainer or a large blender. Clean up is a breeze and it makes the frothiest, smoothest matcha!

Dairy Free Matcha Latte

Dairy Free Matcha Latte

The image above shows some of the ingredients I use in my dairy free matcha latte and I want to break them down for you:

  • Ippodo matcha: I’ve been loving matcha ever since I brought some back from Japan when I traveled there, and I couldn’t find one that matched up to their quality and taste until I found Ippodo’s. Their matcha is so vibrant in color, harvested right, and it’s from Japan, and you won’t want to try other brands after you try theirs. You can save 10% off with my code WGGA10 here!
  • Grass fed collagen: Whether I’m drinking coffee or matcha, I always add a scoop of collagen. It has helped so much with healing my gut health, helping my hair and nails grow, and it’s also great for skin as well. I highly recommend Perfect Supplements’ Collagen Peptide because it’s high in quality, grass fed, and you can’t taste it at all. Get 10% off all their Perfect Brand products with code: GREATGRANDMA10!
  • Bulletproof Brain Octane Oil: This is an optional ingredient, but I love how much focus and energy it gives me in the morning. Naturally found in coconut oil, Brain Octane is quickly absorbed and changed into ketone bodies, giving you energy for better physical and mental performance. The caprylic acid in it is great for combatting digestive issues like candida and yeast. I highly recommend you start out with 1 teaspoon a day and work your way up because it can be a bit too much on the digestive system if you take too much in the beginning.

The rest is super simple. Place the ingredients in a mug and blend everything with an immersion blender (one of the cheapest, most useful tools in my kitchen). It takes just minutes to make, AND you won’t even have many dishes to do afterwards. It seriously makes the creamiest and frothiest matcha latte!

Dairy Free Matcha Latte

 

Dairy Free Matcha Latte

Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
Servings: 1 serving
Calories: 163 kcal
Author: Jean Choi

Learn how to make the easiest Dairy Free Matcha Latte. You don't need a whisk, clean up is a breeze, and you'll love how creamy and frothy it is!

Print

Ingredients

  • 1 1/2 cup water
  • 1/4 cup coconut milk or any other non-dairy milk of your choice
  • 1 tsp matcha powder Use code WGGA10 for 10% off
  • 1 scoop grass fed collagen Use code GREATGRANDMA10 for 10% off
  • Optional: 1-3 tsp Brain Octane Oil or MCT oil

Special equipment

  • Immersion blender

Instructions

  1. Using a stovetop or an electric kettle, heat water to a boil. 

  2. Let the steam escape from the water for about 1-2 minutes, so it's hot but not boiling. 

  3. In a mug that's big enough to fit the head of the immersion blender, add coconut milk, matcha, collagen, and Brain Octane Oil, if using.

  4. Fill the mug a little less than halfway with hot water. 

  5. Lower the immersion blender and start blending. Blend for about 1 minute until the matcha is dissolved and foamy. 

  6. Fill the rest of the mug with hot water. 

  7. Stir, and enjoy!

Nutrition Facts
Dairy Free Matcha Latte
Amount Per Serving (1 matcha latte)
Calories 163 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 10g 50%
Sodium 74mg 3%
Potassium 124mg 4%
Total Carbohydrates 1g 0%
Protein 13g 26%
Vitamin A 4%
Calcium 2.1%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Grain Free & Paleo Blender Pumpkin Bread [VIDEO]

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

Grain Free & Paleo Blender Pumpkin Bread

It’s finally getting chilly enough to put on a sweatshirt in the mornings and nights here in LA county, and that means it’s Fall in SoCal. And judging by how much you all LOVED my Pumpkin Spice Latte recipe, it looks like most of us are ready for all things pumpkin. I know I definitely am.

My next pumpkin recipe is this Blender Pumpkin Bread that I’m so excited to share. I first learned about blender breads on Pinterest and the concept was so simple and brilliant. All the batter ingredients get blended together and then all you do is pour it into a baking vessel to bake it. For someone who’s not a huge baker like myself, I loved this idea and have been experimenting in the kitchen ever since.

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

I was so excited when I first made this Blender Pumpkin Bread because the flavor was ON POINT. And the texture is so fluffy, and it is absolutely delicious slathered with copious amounts of butter or ghee.

I don’t usually love sugary treats, but this recipe isn’t too overly sweet and really holds up well stored in the fridge. I’ve been eating it for breakfast toasted, along with a cup a coffee and a side of eggs.

If you love pumpkin, I highly recommend you try out this Blender Pumpkin Bread. It’s incredibly easy to make, and you’ll love how much moist and flavorful it is!

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 1 loaf
Author: Jean Choi

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

Print

Ingredients

Pumpkin Seed Topping

  • 1/4 cup raw pumpkin seeds (or other seeds or nuts of your choice)
  • 2 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides.
  3. Combine pumpkin, eggs, coconut oil, maple syrup, and vanilla extract in a blender. Pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
  4. Add coconut flour, baking soda, pumpkin pie spice, cinnamon and sea salt, and blend again for 30 seconds.
  5. If the batter is too thick, add water a tablespoon and blend until it reaches the right consistency.
  6. Transfer the batter to the loaf pan.
  7. Make the pumpkin seed topping by combining all ingredients in a small bowl and mixing them together with your hands.
  8. Distribute the topping evenly over the top of the batter, gently pressing it in.
  9. Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
  10. Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper.
  11. Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.