Keto Cinnamon Roll Mug Cake

What could be better than this- a one minute cinnamon roll mug cake that’s Keto friendly?? Yes please!

Ingredients:

1 scoop vanilla protein powder 32-34 grams

1/2 tsp baking powder

1 T coconut flour

1/2 tsp cinnamon

1 T granulated sweetener of choice*

1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option

1/4 cup milk of choice I used unsweetened almond

1/4 tsp vanilla extract

1 tsp granulated sweetener of choice

1/2 tsp cinnamon

For the glaze:

1 T coconut butter melted

1/2 tsp milk of choice

pinch cinnamon

See the entire recipe and directions at the Big Man’s’ World.

Almond Butter Baked Apples (Paleo)

4 medium-size apples (I like to use Honeycrisp apples but any kind will work)

8 tablespoons almond butter (I like Justin’s Vanilla Almond Butter)

12 pecan pieces, chopped (or walnuts)

1/3 cup raisins (or cranberries or Goji berries)

1/3 cup shredded coconut

1/4 cup pepitas (or sunflower seeds)

1/2 teaspoon cinnamon

1/4 teaspoon fine sea salt

pure maple syrup for drizzling

See the full recipe and directions at Making Thyme for Health.

Chocolate Peppermint Bliss Balls

This recipe is full of the flavors of the season while still being a healthy, whole food recipe. It makes a great wintery snack or dessert!

• 1 cup dry roasted almonds

• 1 cup dry roasted cashews

• 12 medjool dates, seeds removed

• 3 tablespoons cacao or cocoa

• pinch of salt

• 1/4 teaspoon of food grade peppermint oil or 1 teaspoon natural peppermint extract

See the entire recipe and directions at Whole Food Simply.

Vegan Pumpkin Pie (GF)

This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.

• 1 (15 oz.) can pumpkin (not pumpkin pie filling)

• 1 cup coconut milk

• 1/3 cup maple syrup

• 2 tablespoons brown sugar

• 1 tablespoon pumpkin pie spice

• 3 tablespoons organic corn starch

• 1/2 teaspoon sea salt

• 1 teaspoon pure vanilla extract

• 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

• dairy free whipped cream, for serving

See the entire recipe and directions at Yummy Mummy Kitchen.

Gluten Free Chocolate Chip Blondies

These grain free blondies are absolutely delish, and you'd never guess their secret ingredient after tasting them- cannellini beans! 

Ingredients:

Cooking Spray
1    can (15 oz) cannellini beans, rinsed and drained
1/2    cup peanut butter or nut butter of your choice
1/3    cup pure maple syrup
2    teaspoons vanilla
1/2    tsp Kosher salt
1/4    teaspoon baking powder
1/4    teaspoon baking soda
1/3    cup combination chocolate chips and chocolate chunks

See the entire recipe and directions at Hello to Fit.

Flourless Peanut Butter Zucchini Brownies

These brownies look absolutely decadent, but they're actually healthy brownies in disguise! These brownies make a wonderful (secretly healthy) dessert!

INGREDIENTS:

¾ cup natural peanut butter* (I used salted)
¼ cup pure maple syrup
1 cup shredded zucchini (don't squeeze out water)
¼ cup cocoa powder
2 tbsp ground flaxseed**
¾ tsp baking soda
¼ cup chocolate chips (I like mini), plus more for sprinkling
Optional: splash vanilla extract, pinch of salt if using unsalted peanut butter

See the entire recipe and directions at Hummusapian.

Perfect Paleo Lemon Bars (GF & Nut Free)

These are a delicious, fresh tasting treat for gluten-free and Paleo diets! They're definitely a crowd pleaser!

Ingredients
Crust:
1/4 cup raw honey
1/3 cup ghee room temp*
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon

Filling:
1/2 cup fresh squeezed lemon juice about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 eggs plus 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour

See the entire recipe and directions at Paleo Running Mama.

Coconut Flour Chocolate Chunk Bars (GF, DF, & Paleo)

These healthy dessert bars are gluten free, dairy free, and suitable for a Paleo diet- plus they're absolutely delicious!

INGREDIENTS:

1/4 cup melted coconut oil
1/3 cup honey, agave nectar or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
¼ cup unsweetened almond milk
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy-free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional

Gluten Free Baking Contest Winner: Apple Dumplings with Cinnamon Glaze

This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!

Pastry Ingredients:

2 c. gluten-free flour blend

1 c. shortening

4-5 tbs. water

Directions:

Cut shortening into flour. Add water one tablespoon at a time to form a ball.  Roll dough flat between two pieces of parchment paper.

Filling Ingredients:

6 granny smith apples, peeled and cored

2 tbs. brown sugar for each apple

1 tbs. butter for each apple

Directions:

Place apples in pan and add brown sugar and butter into the core of each apple.

Form the dough around each apple in the pan.

Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.

Cinnamon Glaze:

1 c. powdered sugar

1/8 tsp. cinnamon extract

1-2 tbs. Half and half

Directions:

Mix ingredients together and drizzle over warm apple dumplings.  Enjoy!

Gluten Free Baking Contest Winner: Carrot Cake

This recipe won First Prize for our Gluten Free Baking Contest!  The recipe was made by Jessie Gramont and it was completely amazing!  Please forgive our poor photography!
 

Ingredients:

2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)

Directions:

1. Preheat oven to 350 degrees
2. Mix together sugar, oil, and eggs in one bowl and set aside.
3. In another bowl, mix gluten free flour, baking soda, and salt.
4. Combine the wet ingredients with the dry ingredients.  Once that is all mixed, then add the crushed pineapple with the juice and the shredded carrots.
5. Grease two 8” round pans, and divide the mixture evenly between the two pans.
6. Bake at 350 degrees for 40-45 minutes or until the cake tester comes out clean.  
7. Cool and then frost with the cream cheese frosting below and enjoy!

Cream Cheese Frosting Recipe

8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)

Directions: 

Cream together butter and cream cheese.  Slowly add in powdered sugar and vanilla until it becomes smooth and creamy.  Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
 

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Gluten Free Baking Contest Winner: Lemon Blueberry Muffins with Cream Cheese Frosting

This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest!  The recipe was made by Tommi Sellers and was absolutely delicious!  Please forgive our poor photography!

INGREDIENTS:

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium bowl combine 1 and 3/4 cups of the Bob’s Red Mill Baking Flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
3. In a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and beat until well combined. Add in the egg and mix well. Reduce the mixer speed to low. Add in 1/flour mixture and mix until just combined (this should take about 5 seconds). Add the sour cream mixture and mix until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
5. For the Lemon Cream Cheese Frosting:
6. In a medium bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using); beat until smooth.

Maple Pecan Tart

Pecan pie is a wonderful, old-fashioned dessert perfect for Thanksgiving. This recipe substitutes maple syrup for the corn syrup usually used in pecan pie, and while this is still a rich dessert, pecans are full of antioxidants and good fats!

1 large egg yolk
3 tablespoons unsalted butter, melted, divided
2 tablespoons canola oil
1 tablespoon water
2 cups pecan halves, divided
1 tablespoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour (use gluten-free flour if needed)
½ teaspoon salt, divided
2 large eggs
½ cup pure maple syrup
½ cup packed dark brown sugar
2 teaspoons dark rum (optional)
⅓ cup dried cherries, chopped (raisins can be substituted if desired)

See the entire recipe and directions at Eating Well.

One Bowl Lemon Cake

This is an amazing, low sugar cake recipe that's perfect for summer! 

Ingredients:

1/3 cup lemon juice
zest of one lemon
3/4 cup water
1 tbsp pure vanilla extract
1/4 cup + 2 tbsp yogurt, such as coconut milk yogurt
1/3 cup oil (60g)
2 cups spelt, white, or GF all-purpose flour
3/4 tsp each: baking soda and salt
1 cup unrefined sugar or xylitol
Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest

See the entire recipe and directions at Chocolate Covered Katie.

Gooey Chocolate Coconut Banana Bread

This bread is fantastic for when you want something sweet while still keeping healthy!  It's great for a chocolaty snack too!

Ingredients:

1 2/3 cup overripe mashed banana  
2 1/2 tsp pure vanilla extract
1/2 tsp coconut extract (omit if desired)
1 tbsp white or apple cider vinegar
1/2 cup canned coconut milk (not coconut milk beverage)
3 1/2 tbsp coconut butter OR 2 tbsp milk of choice
2/3 cup pure maple syrup or honey or agave
1/8 tsp uncut stevia OR 1/4 cup sugar
1 3/4 cup spelt, white, or Bob’s GF Flour, loosely packed  
1/2 cup shredded coconut, optional
1 tsp baking soda
3/4 tsp salt
3/4 tsp baking powder
1/2 cup plus 2 tbsp cocoa powder
1/2 cup mini chocolate chips in the batter, plus regular chips for decoration, optional

Read the entire recipe and directions at Chocolate Covered Katie.

Simple Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, and this is a perfect version for guests who are dairy free. The recipe also includes an easy recipe for pie crust, though we do have frozen pre-made gluten free pie crusts available at the store if needed.  Also, this recipe uses a whole can of pumpkin (maybe it's just me, but it drives me insane when a recipe only uses a partial can of pumpkin).

Crust:

• 1 1/2 cups all-purpose flour plus
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons rice milk

Filling:

• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups rice milk (or your favorite non-dairy milk)

See the entire recipe and directions at All Recipes.

Pumpkin Spice Mug Cake (GF)

I am all about microwave mug cooking.  I won't pretend it's the most gourmet way to bake, but you just can't beat a single serving dessert that's ready in five minutes or less from start to finish.

Ingredients:

2 tablespoons coconut flour
½ teaspoon baking powder
½ teaspoon pumpkin pie spice
1 egg
2 tablespoons pumpkin puree
2 tablespoons melted coconut oil
1.5 tablespoons maple syrup
¼ teaspoon vanilla extract

See the entire recipe and directions at Leelalicious.

Healthy Carrot Cake

I love carrot cake, but it's generally not terribly good for you (even with the carrots).  This recipe changes that, letting you enjoy a sweet treat that's actually pretty healthy!

 

• 1 packed cup shredded carrot  
• 1/2 cup applesauce  
• 1/3 cup oil (Replace with more applesauce only if you don’t mind a gummy texture)  
• 2 tsp white or apple cider vinegar  
• 2 tsp pure vanilla extract
• 1 1/2 cups spelt, white, or Bob’s Red Mill GF flour 
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/3 cup sugar, xylitol, or evaporated cane juice  
• 1/16 tsp uncut stevia OR 2 additional tbsp sugar
• optional shredded coconut or chopped walnuts
• optional 1/2 cup raisins 

See the entire recipe and directions at Chocolate Covered Katie.

Recommendations for Baking with Stevia and Replacing Sugar in Recipes

It is absolutely possible to replace sugar in conventional recipes with stevia.  The main thing to remember is that it’s important to replace the bulk of sugar with something else when using stevia- applesauce works very well for this. 

When replacing a cup of sugar, it is helpful to add 1/3 to ½ cup of applesauce to the recipe to make up for the bulk lost from the sugar.  Canned pumpkin, yogurt, or fruit purees can also be used in place of the applesauce.

Stevia does not taste exactly like sugar, and can have a slight aftertaste, particularly when used in large amounts.  For this reason, I would err on the side of using less stevia than a recipe calls for when replacing stevia for sugar.  Also, most recipes taste better when only part of the sugar in a recipe is substituted for stevia.

Here is a sugar substitution chart for how many stevia packets to use in place of sugar in conventional recipes:

2 tsp. sugar: 1 stevia packet

1 tbs. sugar: 1.5 to 2 stevia packets

½ cup sugar: 9-12 stevia packets

1 cup sugar: 18-24 stevia packets

As an alternative to using stevia packets in baking, Sweetleaf brand stevia has a ready to use stevia baking blend that we have at the store called Sugarleaf.  It can be substituted for sugar at a rate of 1/3 of a cup of stevia baking blend to each 1 cup of sugar called for in a recipe.