Gluten Free Paleo Brownies
- ½ cup Coconut Flour
- ¼ cup Tapioca Starch
- ¼ cup Toasted Carob Powder (or ¼ cup cocoa powder)
- ½ tsp, Baking soda
- 1 tsp Baking Powder Aluminum Free & Double Acting
- 3 eggs
- ¼ cup plus 2 tablespoons Coconut Milk
- ¼ cup Honey
- 1 tsp Pure Vanilla Extract
- 2 tsp apple cider vinegar
- 2 tablespoons Coconut Oil
- Preheat your oven to 350f (175c).
- In a large bowl mix together your eggs and honey until well combined. Then add your apple cider vinegar, vanilla, coconut milk, and coconut oil. Don't worry if your coconut oil forms little solid pieces, this is actually what you want because when the brownie bakes it makes these yummy little pockets. Make sure you whisk this together very well, you don't want the oil chunks very large.
- In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
- Grease your baking container well; I used a glass loaf pan. Don't use a large pan if you want these to be taller. Once your oven is well preheated, mix your dry ingredients into your wet ingredients and whisk til there are no lumps. Scrape your batter into your container and even it out.
- Bake in the middle of your oven for 25-35 minutes (see notes). I like my brownies well done so I went the full 35 minutes. A toothpick inserted into the middle will come out clean. Let cool in the pan for at east 10 minutes. Serve warm, and try some butter on top, it tastes amazing!
If you want more fudgy/gooey brownies only bake it about 80% done, about 25 minutes. A toothpick will come out almost clean and might be a little jiggly in the middle. Let cool at least 20 minutes.
Serving size: 1 Calories: 225 Fat: 11 Saturated fat: 8 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 27 Sugar: 15 Sodium: 217 Fiber: 5 Protein: 6 Cholesterol: 106
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I’ve been considering off and on to purchase from vitacost.com for awhile now. After doing some price comparing at Whole Foods I decided it was worth it, but I needed to wait until I was able to order at least $49 to get the free shipping.
In terms of my experience with Vitacost I will say I ordered on April 28th, and received my package the morning of May 4th. It’s slower than if I was to order at say Amazon or the like, but next time I’ll make sure to order things (IE TOOTHPASTE) before I actually need it, I was having to really stretch the toothpaste out for days, haha! Anyways when I received the package I noted that all my items were secure in packaging as you see in the video. They were careful to package things in zip baggies and the glass bottles were wrapped in paper and this cool thin cardboard stuff. Having ordered off Amazon before and receiving broken glass bottles, I really appreciated this!
Here is what I received and how much it cost on Vitacost and how much it would cost in my local Whole Foods or local stores:
Vitacost organic apple cider vinegar w/ mother 32 ounces (2 bottles) – I got a buy one half off deal so it was $6.06 (WF $9.98)
Chocolove Dark chocolate almond sea salt bar – $1.99 (local stores $3.50)
Alba Botanica natural aloe shaving cream – $4.98 (WF for same scent 7.99 or generic nasty mango scent at TJ for 3.99 but I HATE the smell)
Tom’s of Maine botanically bright peppermint toothpaste – $5.19 ($6.99 at WF)
Jason’s tea tree deodorant – $5.19 (WF I think is $7.99)
Tom’s of Maine botanically bright spearmint toothpaste – $5.39 ($6.99 at WF)
Mumm’s organic sprouting radish seeds – $5.89 (unknown, I USED to be able to buy radishes for 80Â¢ an ounce)
Frontier products citric acid (16 ounces) – $6.89 (WF is about $20 per pound in the bulk bins, YIKES!)
Chocolove Dark chocolate coffee crunch – $2.49 ($3.50 in local stores)
Bob’s Red Mill gluten free pie crust mix – $2.54 (locally it’s about $4.00)
Bob’s Red Mill double acting baking powder aluminum free – $3.99 (locally I think it’s about $4.50)
Tom’s of Maine sensitive winter-mint toothpaste – $3.99 (WF $4.99)
Coconut secret coconut aminos – $4.15 (locally it’s about $7 at whole foods for the tiny bottle)
Bob’s Red Mill toasted carob powder – $4.49 (locally $4.99)
I saved $10 for using a fellow YouTuber’s Vitacost referral link.
In total I spent: $52.44 if I had purchased all of locally it would have cost $97.82 YIKES! That is a savings of $45.38 ($35.38 if you don’t include the 1 time discount). Definitely worth it, plus I didn’t have to go to the store, it was shipped to my house for free. Big plus when you don’t have a car and have to carry it all on the bus! If you want to see the products more close up, click the photos!
Very Berry Paleo Vegan Ice Cream
- ⅓ cup coconut cream or ½ cup coconut milk
- ⅔ cup water (or ½ cup water if using coconut milk)
- 100g banana, frozen
- 40g blueberries, frozen
- 20g raspberries, frozen
- 90g strawberries, frozen
- ½ teaspoon vanilla extract
- A high speed blender like a Vitamix OR a decent food processor
- Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
- Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
- Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
I use Aroy-D brand coconut cream
, if your brand is more solid, you might need to water it down more.
Don't want ice cream? That's okay, use fresh fruit or let the frozen fruit thaw and you'll have yourself an amazing tasting smoothie! Yummy!
Not sweet enough? Add a bit of stevia to sweeten it up.
Serving size: 1 recipe Calories: 300 Fat: 15 Saturated fat: 10 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 41 Sugar: 23 Sodium: 22 Fiber: 7 Protein: 3 Cholesterol: 0
Healthy Cornbread - Whole grain, low fat, and dairy free!
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 cup water
- 1 tablespoon apple cider vinegar
- 5-8 tablespoons maple syrup (see note)
- 1 tablespoon double acting baking powder
- ½ teaspoon baking soda
- 1 egg
- 2 tablespoons oil
- ½ cup applesauce
- 1 teaspoon sugar for sprinkling, optional (see note)
- 1 tablespoon vanilla, optional (see note)
- Preheat your oven to 400Â°F or 200Â°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
- In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
- After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
- RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
- Let cool in pan 20 minutes and enjoy!
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.
I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!
I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
Serving size: 1 slice Calories: 170 Fat: 5 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 28 Sugar: 9 Sodium: 261 Fiber: 3 Protein: 4 Cholesterol: 26