Sweets & Treats

Chia Pudding with Mango, Kiwi, & Berries

 

Ingredients

  • 1/4 Cup Chia Seeds

  • 1 Cup Almond or Coconut Milk

  • Vanilla Extract

  • Stevia

  • A few of your favorite fruits: Mango, Kiwi, Raspberries, Blueberries, etc.

Instructions

  • Soak chia seeds in almond/coconut milk

  • Add a splash of vanilla and a sprinkle of stevia

  • Mix, then top with fruit

  • Store in fridge overnight

  • Wake up and enjoy this omega fatty acid and nutrient rich treat!

Vegan Chocolate

 

Ingredients

  • 1/2 Cup Coconut Oil

  • 1/2 Cup high quality Cocoa Powder

  • 1//2 Cup Smooth Almond Butter

  • 1/4 Cup Maple Syrup (Can Substitute Raw Honey if Desired)

  • 1/2 teaspoon vanilla

Instructions

  • Melt coconut oil.

  • Blend all ingredients together in a food processor or blender.

  • Pour into paper lined muffin cups or silicon muffin cups and fill half in full.

  • Chill for 30 minutes or freeze for 10 minutes. When firm, remove.

  • Store in a sealed container in the freezer. Makes 10.

  • Enjoy!

Gluten-Free Paleo-Friendly Cookies (aka *Blue Diamond Almonds*)

 

Ingredients

  • 1/2 cup butter, softened

  • 1/4 cup pack brown sugar

  • 1/4 cup sugar

  • 1 tsp. vanilla extract

  • 1 egg + 1 egg white

  • 2 1/2 cups Blue Diamond Almond Flour

  • 1 cup chocolate chips/pieces

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

Instructions

  • Preheat Oven to 350F and line two baking sheets with parchment paper

  • Beat together butter, sugars, and vanilla extract in large bowl, then beat eggs

  • Stir in almond flour, baking soda, salt and mix well

  • Stir in chocolate chips

  • Drop tablespoons of dough onto baking sheets 2 inches apart

  • Bake for 12-15 mins. or until lightly browned on top and firm to the touch

Grain-Free Pumpkin Spice Cake

Fills one 8″ x 8″ pan

 

Ingredients

  • 1 cup pumpkin puree

  • 1 cup almond butter

  • 1/3 cup honey

  • 4 eggs

  • 4 teaspoons pumpkin pie spice*

  • 2 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

  • 1 teaspoon baking soda

*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

Instructions

  • Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.

  • Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

  • Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, or until the edges are golden brown and the center is firm.

  • Allow to cool completely in the pan, then cut and serve!

Paleo Almond Joy 

Credit: BeamingBaker

Ingredients: Coconut Bars

  • 1 ½ c unsweetened coconut, shreds or flakes

  • ¼ c coconut oil, solid or melted

  • 2 tbsp pure maple syrup

Ingredients: Chocolate Dip Layer

  • ½ c vegan chocolate chips

  • 1 tsp coconut oil

Ingredients: Almonds

  • 32 unsalted almonds

Ingredients: Chocolate Drizzle

  • 2 tbsp vegan chocolate chips

  • ¼ tsp coconut oil

Instructions

  • Line an 8.5x4.5 inch or 9x5 inch loaf pan with parchment paper or wax paper. Set aside for later.

  • Make the coconut bars: Add all coconut bar ingredients to a blender or food processor: coconut, coconut oil, and maple syrup. Blend until you get a wet and sticky mixture with smaller but still noticeable coconut pieces.

  • Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed even layer. Freeze for 15-20 min.

  • Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line  a baking sheet with wax or parchment paper. Lay the bars on the sheet, evenly spaced apart. Put in freezer while you prepare the chocolate layer.

  • Make the chocolate dip layer: Use the double boiler method, or the following: in a medium, microwave-safe bowl, add the chocolate dip layer ingredients: ½ c vegan chocolate chips and 1 tsp coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.

  • Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.

  • Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Put baking sheet back into the freezer while you make the chocolate drizzle.

  • Make the Chocolate Drizzle: Add the chocolate drizzle ingredients to the bowl of leftover melted chocolate: 2 tbsp chocolate chips and ¼ tsp coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.

  • Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.

  • Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy!

 
 
“Paleo Running Momma’s” Banana Blueberry Breakfast Bread (Paleo, Nut, Dairy, Grain, and Oil Free)

Prep Time: 15

Cook Time: 60 mins

 

This banana blueberry breakfast bread has tons of natural sweeteners and is soft and moist in texture. Great for breakfast, snacks, and dessert!

Ingredients: 

  • 2 small overripe bananas

  • 3 eggs

  • 1/4 cup coconut milk, full fat, canned

  • 1/2 tsp. pure vanilla extract

  • 2 Tbsp. pure maple syrup

  • 1/2 cup + 2 Tbsp. organic coconut flour

  • 2 Tbsp. tapioca flour

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • Pinch of salt

  • 2/3-3/4 cup fresh blueberries

Instructions

  • Preheat your oven to 350 degrees and line an 8.5 x 4.5 loaf pan with parchment paper

  • In a large bowl, mash the bananas well and whisk with the eggs, coconut milk, vanilla, and maple syrup.

  • In a smaller bowl, combine the coconut flour, tapioca, baking soda and powder, and salt.

  • Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.

  • Finally, fold in the blueberries. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly.

  • Bake in the preheated oven for 55-60 minutes, until golden brown and a toothpick inserted near the center comes out clean.

  • Remove from oven and allow to cool in pan for 10 minutes until transferring to a wire rack to cool completely. Wait about an hour before slicing.

 
 
Amazeballs

Ingredients

  • 2 cups walnuts (you can substitute almonds or cashews)

  • 1 cup pitted dates

  • 1 tsp pure vanilla extract

  • 2-3 tbsp tahini

  • 2 tbsp cocoa powder

  • 1/4 tsp cardamom

  • 1/4 tsp cinnamon

  • 1/4 tsp sea salt

  • Black sesame seeds to coat

Instructions

  • Combine nuts, dates, vanilla, cacao, cinnamon, cardamom, sea salt, and tahini in a food processor.

  • Process until mixture is fine and comes together easily.

  • Take 2 tablespoons of the mixture at a time and roll it into balls.

  • Roll each ball in the black sesame seeds to coat.

  • Store in the refrigerator for up to 1 week, or in the freezer for up to 2 weeks.

  • Enjoy these healthy and delicious AMAZEBALLS!

Vegan Mango Ice Cream

Ingredients

  • 14 oz coconut milk, cashew milk or hemp milk

  • 1/2 teaspoon vanilla extract

  • 3-4 cups ripe mango chunks

  • 1/4 cup maple syrup 

  • ½ cup unsweetened shredded coconut

 

Instructions

  • Combine milk, vanilla, mango and maple syrup in blender or food processor.

  • Blend until smooth.

  • Pour mixture into container with lid. 

  • Place in freezer and freeze for 3 hours.

  • Let thaw on counter for 15-20 minutes to soften.

  • Top with shredded coconut, serve, & enjoy!

Gluten-Free Earl Grey Brownies 

 

Dry Ingredients:

  • 1 1/2 cups Gluten-Free Flour (I used Bob’s Red Mill 1 to 1) 

  • 1/2 cup coconut sugar 

  • 1 tsp baking soda 

  • 1/4 tsp salt 

  • 1/2 tsp cinnamon

  • 1/4 cup vegan chocolate chips

 

Wet Ingredients: 

  • 1/3 cup coconut oil (melted) 

  • 2 teabags earl grey tea steeped in 1/4 cups hot water for  5 minutes

  • 2 tsp vanilla extract 

  • 1/4 cup applesauce

  • 1/8 cup maple syrup 

 

Directions

Preheat oven to 375 degrees. Steep earl grey teabags in hot water for approximately 5 minutes. While tea is steeping, melt coconut oil. Combine all wet ingredients into a bowl and then add in dry ingredients. Prepare a cake pan with parchment paper and then pour batter into pan. Bake at 375 for around 20 minutes or until toothpick comes out clean. Enjoy!

 

Source: https://www.thehealthyhaff.com/recipes/2019/1/7/earl-grey-brownies-gluten-free-vegan #thehealthyhaff @thehealthyhaff

 
 
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