Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies

Ingredients:

  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!

Notes:

  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.

Enjoy!!

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Fudgy Avocado Zucchini Brownies (DF + GF)

These brownies are nothing short of amazing!

If you love incredibly moist and fudgy brownies then these are for you!

Can you believe that these bad boys have a hidden veggie in them?!

I know I couldn’t!

These brownies are healthy AND delicious.

Brownies packed with a veggie and healthy fats?? You can’t go wrong!

Let’s get to the recipe!

Fudgy Avocado Zucchini Brownies

Ingredients:

  • 2 cups finely shredded zucchini
  • 2 eggs
  • 1 ripe avocado
  • 2 tsp pure vanilla
  • 2 tbsp unsweetened almond milk
  • 4 tbsp melted coconut oil
  • 1/4 cup raw blue agave
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp pink salt
  • 3 tbsp coconut flour
  • 2 tbsp super-fine almond flour
  • 3/4 cup cacao
  • 1/3 cup coconut sugar
  • 1 1/2 cups Enjoy Life chocolate chips/chunks + extra

How to make…

Step 1: Preheat your oven to 350 degrees.

Step 2: Grease a 13×9 baking pan with coconut oil or any oil of your choice.

Step 3: In a food processor combine the shredded zucchini, eggs, avocado, vanilla, almond milk, coconut oil, and agave. Blend on high.

Step 4: Add in the baking soda, baking powder, pink salt, coconut flour, almond flour, cacao, and coconut sugar. Blend on high. Set aside.

Step 5: In a saucepan on low heat melt 1 cup of the Enjoy Life chocolate chips or chunks. Once melted add into the food processor. Blend on high until completely combined.

Step 6: Add 1/2 cup of the Enjoy Life chocolate chips/chunks to the food processor. Pulse until they’re completely folded into the mixture.

Step 7: Pour mixture into pan and make level.

Step 8: Sprinkle extra Enjoy Life chocolate chips/chunks on top.

Step 9: Bake for 30 minutes.

Step 10: Take brownies out and cut into desired sizes. Store in an airtight container in a cool dry place.

Healthy fats, a veggie, AND chocolate? ALL in a brownie?!
How could you go wrong?

Notes:

  • I store my brownies in an airtight container in the freezer. When I want one I take it out and microwave it for 10 seconds or let it come to room temperature.

Enjoy!!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce

Ingredients:

  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.

Notes:

  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.

Enjoy!!


Nuts For Chocolate Granola Bars (DF, GF)

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars

Ingredients:

  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup gluten-free quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.

Enjoy!!

Grab a bar before they’re gone!