Chocolate Cherry Cheesecake Bomb!

  • 1 cup frozen cherries (I like the Costco organic ones)
  • 1 scoop Cocoa Acai (https://danakayal NULL.epicure NULL.com/en/product/1001119)
  • 1/2 scoop Optimum vegan protein (https://danakayal NULL.epicure NULL.com/en/product/1006740) blend
  • 1/2 cup cottage cheese
  • 1/2 cup milk or water
  • 1/2 banana
  • dash of vanilla

Option: replace cottage Cheese with 1/2 scoop protein powder.

Blend and devour.

Soft Serve “Ice Cream”

Only 2 ingredient Good Food Real Result Soft serve chocolate banana ice cream! Freeze your bananas in chunks, add to your food processor with 1 tsp of Chocolate Truffle Dip Mix per banana. It will at first look like oatmeal. Keep blending. You’ll soon have a glorious concoction. It re-freezes well too!Two ingred soft serve

Three Ingredient Oat Muffins

Three ingredient oat pancakes (my daughters fav recipe for years now) made into muffins.
1 banana
2 eggs
1/4 cup of oats

I added Chai spice to mine.
Whip in Magic bullet and bake in Silicon Muffin cups 10-15mins until fully cooked.
I served mine with 1/2 cup Greek yogurt blended with a spoonful of frozen mixed berries and sprinkled with Epicure’s Summer Berry Dip. 3 ingred oat muffins

Banana Chai Strusel Donuts! (Grain Free)

I cannot wait to get Against All Grain – I’ve asked the kids to get it for me for Christmas, lol.  Danielle has amazing recipes on her website and I adapted this one a little.  I’d made it for muffins this morning and they were gobbled in minutes, so I then tweaked and made them as donuts tonight.  It made 12 regular & 12 mini muffins…

48 mini donuts – check out these stats!

  • Only 3 Tbsp of Oil (of course Coconut Oil!)
  • No refined sugars
  • High Protien
  • High Fibre

If this is your first time making a grain free treat you need to realize it won’t be the same texture as wheat or other grain baking.  It’s often painfully dry or awkwardly moist. Danielle is a genius and her baking bridges that gap nicely.

Ingredients
  • 3 tbsp honey (I used creamed honey since that’s what I had on hand)
  • 1 tsp Epicure’s vanilla
  • 2 tbsp coconut oil (plus 1 tbsp to grease your molds)
  • 4 eggs, room temperature
  • ½ tsp apple cider vinegar
  • ½ cup coconut flour
  • ¼ cup blanched almond flour
  • ½ tsp Epicure’s Chai Seasoning (or Cinnamon or Fruit Crumble Topping)
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 overly ripe medium sized bananas (we’re talking big brown spots)
  • ¼ cup milk (I used coconut, but almond works well too)
  • ¼ cup Epicure’s Dark chocolate chips – I used all mine up in the muffins so had none to include

For the Streusel

  • ¼ cup pecans
  • 1 tbsp Coconut Sugar
  • 1 tsp Epicure’s Chai Seasoning
  • 2 tbsp Epicure’s  chocolate chips (I left this out on the donuts since I had none)
Instructions
  1. Preheat your oven to 425 degrees.  Melt your Tbsp of Coconut Oil and brush it into your Donut Molds.
  2. Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.
  3. Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
  4. In a separate bowl, combine the flours, chai seasoning, baking soda and salt.
  5. Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.  I turned the mixer on and and dropped in a small scoop of dry ingredients and let it mix a minute before adding another one.
  6. Mash the bananas and the milk in a bowl until it has reached a similiar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.
  7. Spoon the batter into a piping bag or ziploc baggy with the corner cut out.  Pipe into your Donut Mold.
  8. For the streusel topping, chop the pecans, coconut sugar (or honey), and chai spice in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
  9. Bake for 12 minutes, until the tops have browned lightly and a toothpick comes out clean.

Store anything made with coconut flour in the fridge for 3-4 days or the freezer for 3-4 months.

Easy Banana Pancakes

I saw this post one day in my newsfeed and thought it was insane.  A week later I decided to try it when my daughter asked for pancakes.  HOLY CRAP!  I sure wish I could remember who posted it, if you know please fill me in so I can give credit!!

My daughter took one look at them, said ‘Eh, I don’t want that’.  I begged her to try one and BOOM, she ate the whole batch and made another 1/2 batch!  They’re fabulously sweet enough without any syrup – WIN!!

  • 2 eggs
  • 1 Banana
  • 1 tsp Coconut flour

Put it all in your Magic Bullet and whip it into a thin puree.  Melt butter or coconut oil in your pan and drop your mix into your pan.  The mix is soft so I found it easier to do them in 2-3inch coins rather than regularly sized pancakes.

Apparently if you leave out the coconut flour they’re crepe like!  Can’t wait to try that soon.  :)