I love a good cornbread, and this one delivers. They couldn’t be easier to make and are sweet and delicious without any refined sugar.
1 cup non-GMO cornmeal
1 cup oat flour (brown rice flour works well, too)
1 tbsp aluminum free baking soda
2 tbsp coconut palm sugar
1 cup non-dairy milk
1/4 cup unsweetened applesauce
1/4 cup maple syrup
- Heat oven to 400.
- In a large mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour batter into prepared muffin pan and bake for 20 minutes.
There isn’t much to say about the peanut butter bites except YUM! Most peanut butter bites are made as a dessert and are filled with sugar and coated in processed sugary chocolate. Because of that you wouldn’t really consider them a healthy snack so much as a sweet treat. These bites are different. They are refined sugar free, only have 4 ingredients and not coated in sugar, either. Yet, they taste sweetly delicious. The secret for the sweetness is in the coconut flour. Coconut flour is high in protein, fiber, and healthy fats but low in sugar (and therefore low on the glycemic index). That’s the kicker, coconut flour is low in sugar yet brings a distinct sweetness to any recipe.
1/2 cup natural peanut butter (be sure to find PB that does’t have added oil or sugar)
1/2 cup coconut flour
3 tbsp maple syrup
1 tsp vanilla extract
- In a large bowl mix all your ingredients until combined.
- Roll into balls a little smaller than golf ball sized.
- Refrigerate for 30 minutes to stiffen them. You can store them in or out of the refrigerator in a air tight container. We personally prefer them in the fridge.
Cookies that are oil-free, gluten-free, and dairy-free sound like they would be taste-free, right? Or at least taste like you’re eating a cardboard box. Who wants, that!? I don’t know about you, but when I have a treat I want full on flavor that tastes sinfully delicious but is not compromising to my health
Good news! These are oil-free, gluten-free, and dairy-free yet they taste unbelievably good, not like cardboard at all. Whew! That means we can eat healthy and still indulge in treats once in a while without completely sabotaging our health just to tickle our taste buds.
3/4 cup brown rice flour
2 tsp aluminum-free baking powder
pinch Himalayan sea salt
3 tbsp coconut palm sugar
3/4 cup dairy-free chocolate chips
3/4 cup creamy almond butter (sunbutter works, too, just make sure you softened it in a saucepan over a warm burner to get the right consistency)
1/4 + 2 tbsp maple syrup
2 tsp vanilla extract
2 tbsp water
- Preheat oven to 350.
- in a large bowl, add the brown rice flour, baking powder, salt, sugar, and chocolate chips. Stir well to combine.
- In a separate bowl, whisk together the almond butter, syrup, vanilla, and water. Whisk until completely smooth.
- Pour the wet over the dry ingredients and stir until no more flour is visible. Drop by spoonfuls onto a baking sheet and bake for 8-10 minutes.
- Once out of the oven, let them cool for 5-10 minutes on the baking sheet, then carefully transfer to a baking rack to finish cooling. Store in an airtight container.