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Coconut Flour Waffles

· Natalie 47 Comments

Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!

Coconut Flour Waffles

Vegan. Paleo. Coconut Flour Waffles.

That means no eggs. That means no grains. That means no half a bag of pricey almond flour spent on one brunch. Yes friends, the code has been cracked.

Vegan Paleo Coconut Flour Waffles

For a long time I wasn’t sure it was possible. Pretty sure I’ve even answered a comment or two regarding this breakfast matter with the words “I don’t think that’s possible”. But I was wrong, my apologies to those I lied to. Apologies in the form of amazingly delicious waffles.

The outsides are toasty. The edges are crispy. The insides are the opposite of mushy – light and spongey and just delightful.

If even one of those things was not true we wouldn’t be here. But it’s all true, so here we are.

Oh happy day!

I don’t know how much time you have personally spent searching for a vegan and paleo waffle recipe, but I’ve clocked quite a few googling minutes and lemme just tell you there ain’t much. After three maybe-worth-a-try results, Google is pretty sure you meant gluten free instead of grain free. But you didn’t, so leave us alone oat flour.

Or more upsetting still is when you buy the funky flour, try the recipe, and then open the waffle iron when the buzzer goes off tearing your fragile attempt at a waffle in half to reveal mushy uncooked insides. Yes that happened…twice. Yes I did scrape off and eat some of the crispy edge scraps. Don’t judge me.

But I don’t want you to have to go through that same breakfast trauma.

So I made you easy, yummy, reliable (tested four times!), actually GOOD vegan and paleo Coconut Flour Waffles. They will not betray you. They will make your mornings better. They may even make you love coconut flour…but let’s not get carried away just yet.

Vegan Paleo Coconut Flour Waffles

What is it that makes up these nearly-magic waffles? I’m so glad you asked…

  • The flours. Coconut flour obviously, but it’s gonna need to collab with tapioca starch/flour to pull this off. Or you could use arrowroot starch too.
  • The wet ingredients. Applesauce, almond milk, lemon juice to help with egg-free leavening, maple syrup if you want them sweeter, and your favorite nut or seed butter to bind and give them that cake-y texture.
  • The extras. Vanilla, cinnamon, and salt. All are optional, but all make them taste extra good so why would you not?

And of course you could add your favorite mix-ins like chocolate chips or berries too.

Vegan Paleo Coconut Flour Waffles

The world has gifted us a breakfast MIRACLE. We should probably stuff our hungry morning faces with them every weekend from now on. To show our gratitude, of course.

Vegan Paleo Coconut Flour Waffles

Coconut Flour Waffles Step-by-Step

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Vegan Paleo Coconut Flour Waffles

★★★★★ 4.8 from 13 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 waffles 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
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Description

Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (125g) nut or seed butter
  • 1/4 cup non-dairy milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (optional)
  • 1/4 cup (25g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Instructions

  1. In a mixing bowl, whisk together the applesauce, nut/seed butter, milk, lemon juice, maple syrup (if using), and vanilla extract.
  2. Add the coconut flour, tapioca starch, baking soda, salt, and cinnamon. Stir to combine.
  3. Preheat the waffle iron to medium-high heat. Spray with coconut oil or non-stick spray.
  4. Scoop in about 1/4 cup of batter per waffle. Close and cook according to manufacturers instructions. Repeat until all the batter is gone. In my waffle iron I got 4-5 medium sized waffles.
  5. Top with yogurt, fruit, a drizzle of almond butter, maple syrup, etc. Enjoy!

Nutrition

  • Serving Size: 1 waffle
  • Calories: 224
  • Sugar: 7g
  • Fat: 14g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Protein: 7g

Keywords: vegan, paleo, grain-free, breakfast, easy, gluten-free

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Raspberry Chocolate Chip Cake

· Natalie 81 Comments

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

http://nataliejo.coraspberry-chocolate-chip-cake/

Berries and chocolate and soft fluffy vanilla cake…OH YES.

Now I know you read that trio of delicious things, but did you READ it? Did you really imagine how delicious the combination of sweet chips and tart summer berries will be? Did you internalize the bliss that is every soft, perfectly moist bite of cake? Did you visualize yourself drizzling on the melty chocolate, slicing into your cake creation, gliding your fork into that first slice? And did you think about tomorrow (because obviously you are making this today) when you will open your fridge, pull out the leftovers, and be treated to a whole new kind of heaven in the form of chilled, slightly more dense, extra moist Raspberry Chocolate Chip Cake?

Or if that sounds like too much work for your dessert imagination, just bake it now and make all of that a reality.

http://nataliejo.coraspberry-chocolate-chip-cake/

This is why you should go with the Bake It Today option:

  • Non-dairy yogurt. Which makes it really moist. But also oil-free. But also basically a breakfast food, because yogurt.
  • Amazing gluten-free texture. Not gummy, not too crumbly, and with just two flours and zero starches.
  • Chocolate. Inside in chip form. But also outside in drizzle form.
  • No blender/food processor. You now I love my blender, but bowl-only recipes are nice sometimes too.
  • Easy. See above. And also only like 10 minutes of actual work…tops.
  • Switch it up with any berry. (Are you imagining blueberry chocolate chip cake right now too?)
  • Yummy! Like really, really, won’t-want-to-share YUMMY.

And if we were going by order of importance, that last one would be first.

Raspberry Chocolate Chip Cake 6

I know you are semi annoyed with me for using my bundt pan again because you might not have one. And then you will be forced to leave a comment asking: “Can I use a regular pan?” And I will be forced to say: “I haven’t tested it, so you will have to try it and see.” And that feels risky.

But here’s the thing. Bundt pans are kind of genius. Because the problem with cakes – especially gluten-less, egg-less cakes – is sometimes the edges are like WE’RE DONE and the center is still like I’M MUSH and they just won’t get on the same page.

But with a bundt pan, THERE IS NO CENTER. Problem = solved.

So solution A) you invest in a bundt pan and thank me later. Or solution B) I test this recipe in a regular square cake pan. Because I love you, I went with solution B. And yes, it works with a slight baking time adjustment. Or cupcakes would work too.

But you should still consider solution A.

Raspberry Chocolate Chip Cake 6

I almost took a slice of this cake to a friend – it was wrapped up and in my bag and everything. But then I remembered I could NOT do that and have more days of cake leftovers for me.

That may sound selfish, but make it for yourself and you’ll understand.

Raspberry Chocolate Chip Cake

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Raspberry Chocolate Chip Cake

★★★★★ 5 from 8 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Raspberry Chocolate Chip Cake! Soft moist vanilla cake filled with tart berries and sweet chips. Drizzled with more chocolate because EXTRA delicious!

Ingredients

Scale
  • 1 1/2 cups (180g) oat flour
  • 1 1/2 cups (165g) almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240g) non-dairy yogurt*
  • 1/2 cup (160g) maple syrup
  • 2 tbsp lemon juice
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1/2 cup (120g) non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup (120g) frozen raspberries
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the ground flax and water for the flax eggs. Set aside for 10 minutes to gel.
  3. In a large mixing bowl, stir together the oat flour, almond flour, salt, and baking soda.
  4. In a separate bowl, whisk together the yogurt, milk, lemon juice, maple syrup, flax eggs, and vanilla.
  5. Add the wet ingredients to the dry, and stir to combine.
  6. Fold in the frozen raspberries and chocolate chips VERY gently so the berries don’t bleed into the batter.
  7. Transer to a bundt pan** (8-10 cup is best) that has been coated with non-stick spray or coconut oil.
  8. Bake for 35-40 minutes at 350F.
  9. Cool for at least 30 minutes before flipping out onto a cooling rack (if using a bundt pan). Cool completely or even chill overnight.
  10. Drizzle with melted chocolate. Slice. And enjoy!

Notes

*I used Forager Project cashew yogurt, which is not super thick (see consistency in the video above). If your yogurt is really thick, use 1/4 cup non-dairy milk and 3/4 cup yogurt to thin it out so the cake doesn’t turn out mushy.

**You can also use a square cake pan (9 inch), but it will need to bake for 45-50 minutes. Or you can make 10-12 cupcakes, and the bake time will be around 30-35 minutes.

Nutrition

  • Serving Size: 1 slice
  • Calories: 303
  • Sugar: 17g
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 8g

Keywords: vegan, gluten-free, easy, recipe, cake, party, chocolate, vanilla, berry

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Raspberry Chocolate Chip Cake (Vegan/GF)

No-Bake Mint Chip Patties

· Natalie 31 Comments

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

It’s summer. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is.

These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…

But not ice cream. Because, you know, variety is important and all.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

And while we’re on the topic of branching out, this recipe is also my first and much requested experiment with low-carb and vegan treats. Since I’ve shifted towards more paleo recipes, I’ve received many requests to share low carb and keto recipes since not many of those exist that are vegan too. So here we are.

But there’s a non low-carb (a.k.a. maple syrup sweetened) option as well. And since the base of these cookies is coconut, regardless of which option you choose you won’t need a lot of sweetener since it’s already naturally sweet.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

Here’s what we’re no-baking with:

  • Shredded coconut. This is like the “flour”.
  • Coconut cream. So they’re OIL-FREE, but still harden when you chill them.
  • Maple syrup OR stevia. Or any sugar free sweetener you like.
  • Spirulina. For that minty color.
  • Mint extract. Or peppermint oil if you prefer.
  • Salt. 
  • Cacao nibs. For the mint CHIP part.
  • Melted chocolate. For coating.

And a food processor or blender, although this one works a little better in the food processor.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

I used liquid stevia for the sugar-free version, but you could use monk fruit which has less of a bitter aftertaste. Or even monk fruit sweetened maple syrup if you can find that (or order it on Thrive!) I’m no pro at working with stevia, but 12-15 drops was sweet enough for me. Taste and adjust as necessary.

If you are going the low-carb route, you can use stevia sweetened chocolate chips for the coating. Or use unsweetened chocolate if you are used to less sweet treats. I used 100% cacao chips (also from Thrive) for coating the maple syrup batch, and they were delish and sweet enough for me.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

If you keep them in the freezer they will be firm and snappy, sorta reminiscent of thin mints. If you keep them in the fridge the filling will be softer, more like a peppermint patty.

I mean clearly both = MEGA YUM.

No-Bake Mint Chip Cookies (vegan, paleo, sugar-free option)

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No-Bake Mint Chip Cookies

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour (chilling time)
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: no bake
  • Cuisine: american
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Description

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

Ingredients

Scale

Instructions

  1. In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).
  2. Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
  3. Add the cacao nibs, and blend briefly to mix them in.
  4. Scoop out a heaping tablespoon of dough and shape into a cookie. Repeat until all the batter is used, you should get about 12 cookies. If it won’t stick together or is too soft to shape, chill for 10 minutes first.
  5. Freeze for at least 15 minutes to harden.
  6. Dip/coat in melted chocolate. Sprinkle with cacao nibs.
  7. Refrigerate or freeze until firm. In the fridge the center will be soft like a peppermint patty, in the freezer it will be firm like a cookie.
  8. Enjoy!

Notes

*Or the solid part from a can of full-fat coconut milk that’s been chilled overnight.

**To make them sugar free, use approximately 12-15 drops liquid stevia or monk fruit or sugar-free sweetener of choice, and increase the coconut cream to 3/4 cup (150g).

***For the sugar-free version, use stevia-sweetened chips or unsweetened chocolate chips.

Nutrition

  • Serving Size: 1 cookie (maple syrup version)
  • Calories: 209
  • Sugar: 9g
  • Fat: 18g
  • Saturated Fat: 14g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 2g

Keywords: vegan, paleo, keto, no bake, summer, easy, chocolate, snack, dessert

[nutrifox id=”45472″]

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No-Bake Mint Chip Cookies

Peaches and Cream Crisp

· Natalie 24 Comments

Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!

Peaches and Cream Crisp (vegan + paleo)

Most years I overlook peach season. I’m embarrassed to admit that some years I’ve gone all 365 without eating a single stone fruit.

But never again. Not as long as this Peaches and Cream Crisp exists.

Maybe peaches aren’t my summer favorite. But soft baked hunks of fruit immersed in a sweet juice-turned-jam sauce and plentifully covered with golden crispy topping bits? That I love A LOT. Heap it into a bowl to mingle with a very necessary scoop of melty vanilla ice cream? We’re talking could-rival-chocolate-cake levels of dessert yum.

If I never eat peaches in any other form ever again, it will have been a fulfilling fruit life.

Peaches and Cream Crisp (Vegan + Paleo)

This isn’t just a peach crisp though. This is a peaches AND CREAM crisp.

Because my peachy recipe brainstorming sesh was tied between peaches and cream or peach cobbler/crisp/crumble, and I don’t like decisions so I just did both. And that turned out to be a VERY good choice…indecision FTW!

I know I know, that sounds confusing and extra. But basically what’s happening is where a normal crisp would just be saucy fruit underneath the crisp topping this crisp has a creamy custard-like component too. Think fruit crisp meets baked vanilla pudding. But like a zillion times easier than that sounds.

Peaches and Cream Crisp (Vegan + Paleo)
Processed with VSCO with a6 preset

First comes the fruit part.

Sliced (fresh or frozen and thawed) peaches Coconut sugar for sweetness. Vanilla for flavor. Lemon juice for contrast. And arrowroot starch so it isn’t peach soup.

Peaches and Cream Crisp (Vegan + Paleo)

Then the grain-free crumble topping made with a mix of shredded coconut, almonds, almond butter, maple syrup, and the all important salt. You can use another nut and nut butter, or even seeds/seed butter.

And if you want an oat topping instead, try THIS one instead.

Peaches and Cream Crisp (Vegan + Paleo)Peaches and Cream Crisp (Vegan + Paleo)

Bake. And try to wait for it to cool (but end up sneaking a warm bite because it smells too good not to).

Peaches and Cream Crisp (Vegan + Paleo)

Don’t even tell me you don’t want to dig your spoon into a big bowl of this dessert mashup right about now…

Peaches and Cream Crisp (Vegan + Paleo)

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Peaches and Cream Crisp

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!

Ingredients

Scale

Grain-Free Crumble

  • 1 cup (70g) shredded coconut
  • 1/2 cup (80g) nuts/seeds of choice
  • 1/4 cup (60g) nut/seed butter of choice
  • 2 tbsp (40g) maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
  3. Stir in the coconut milk.
  4. Pour into a 9×9″ square baking dish.
  5. In a blender of food processor grind the coconut and nuts/seeds.
  6. Add the nut/seed butter, maple syrup, salt, and cinnamon. Process to form a sticky crumble.
  7. Crumble on top of the peaches covering completely.
  8. Bake for 40-50 minutes. Check and rotate halfway through if it is browning unevenly. It will be golden brown on top and the center no longer jiggly when done.
  9. Cool completely or even chill overnight before serving.
  10. Spoon into bowls and serve with vanilla ice cream. Enjoy!

Notes

*Can substitute with tapioca or corn starch.

**Optional. You can make this recipe without the cream element by omitting the coconut milk and reducing the arrowroot starch amount to 1/4 cup.

Nutrition

  • Serving Size: 1 servings
  • Calories: 304
  • Sugar: 18g
  • Fat: 20g
  • Saturated Fat: 11g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g

Keywords: vegan, gluten-free, paleo, summer, dessert, easy

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Peaches and Cream Crisp

Cookie Dough Froyo Bites

· Natalie 15 Comments

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

Cookie Dough Froyo Bites

No matter how many options they keep adding to the self-serve froyo topping bar, gummy worms will always be weird and cookie dough will always be the BEST choice.

This is a topic that is close to my heart.

Fruit is good. Crunchy cookie bits are good too. But chilly chunks of cookie dough that are extra firm when frozen but still chewy once you bite in studded with the chocolatey snap of mini chips – that’s your true BFFF (best froyo friend forever).

It’s almost the same as topping your froyo with chocolate chips (classic and forever delicious!) but these chocolate chips just happen to come wrapped in doughy unbaked cookie. You are essentially getting two toppings for the piling on effort of one. So I don’t care who you are or how strongly you feel about rainbow sprinkles, cookie dough is just the logical topping choice.

Cookie Dough Froyo Bites

I’m probably not telling you anything you don’t already know. You’ve probably had cookie dough frozen yogurt before. Or if you are used to making homemade healthier treats, you’ve probably made your own cookie dough and chunked it on top of a big bowl of blender nice cream before. Or at the very least you’ve probably had cookie dough and you’ve probably had frozen yogurt and your mind can fill in the rest.

But here’s the thing. I have discovered the easiest way to get cookie dough and frozen yogurt in one bite without blending or churning or any need for a spoon.

Cookie Dough Froyo Bites

That, friends, is the magic of the Cookie Dough Froyo Bite.

Other, less magical, but still important details:

  • Dairy-free. Made with almond milk yogurt (but you can use plain greek yogurt too!)
  • Grain-free. The cookie dough is made with coconut flour.
  • Dipped/covered in chocolate. Take that froyo in a cup!
  • Vegan, of course.
  • Optionally nut-free. I made a batch with Sunbutter cookie dough, and I think I even preferred that one to the PB.
  • So so easy!

You understand why I’ve made two batches already this week, right?

First comes the cookie dough. (And yes, you can just stop here.)

Cookie Dough Froyo Bites

Then stir those chunks into creamy yogurt.

Cookie Dough Froyo Bites

Freeze overnight.

Cookie Dough Froyo Bites

Naked little bites ready to be dipped or dunked or drizzled with chocolate.

Cookie Dough Froyo Bites

Annnnnnnnd DONE.

Cookie Dough Froyo Bites

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Cookie Dough Froyo Bites

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 20 minutes
  • Yield: 24 bites 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american
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Description

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

Ingredients

Scale

Cookie Dough

Froyo Bites

  • 2 cups (480g) plain unsweetened non-dairy yogurt***
  • 1 cup (180g) chocolate chips, melted

Instructions

  1. Combine the flour, applesauce, maple syrup, nut/seed butter, vanilla, and salt. Mix to form a moist dough that holds together when pressed, adding milk as needed if it’s too crumbly.
  2. Stir in the chocolate chips.
  3. Press flat on a sheet of wax paper. Cut into small pieces (it’s easier if you chill it first, but not necessary).
  4. In a mixing bowl, stir the yogurt to get rid of any lumps.
  5. Gently fold in the cookie dough chunks (you may not need all of the cookie dough, but I think you can find a use for the leftovers).
  6. Spoon into a mini muffin pan. Freeze overnight.
  7. The following day, run hot water over the back of the muffin pan to loosen, then pop the cups out of the pan.
  8. Dip each in melted chocolate and set on a pan lined with wax paper so they won’t stick.
  9. Freeze until the chocolate is set.
  10. Remove from the freezer 5 minutes or so before eating to soften. Enjoy!
  11. Keep leftovers in an airtight container in the freezer for 1-2 weeks.

Notes

*You can use all applesauce or all nut/seed butter (1/2 cup total) and adjust with the non-dairy milk as necessary, but personally I prefer the combination. Or for a date-sweetened cookie dough, try THIS recipe.

**You can substitute with more nut/seed butter or mashed banana.

***I used Kite Hill almond milk greek yogurt. I do recommend a thicker yogurt so the bites are creamy once frozen. If not using a greek yogurt go with a coconut yogurt like Coyo, or sub half with coconut cream for really creamy bites. If not vegan, you can use regular dairy greek yogurt too.

Nutrition

  • Serving Size: 1 bite
  • Calories: 111
  • Sugar: 8g
  • Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g

Keywords: frozen yogurt, ice cream, vegan, dairy-free, chocolate, snack, easy

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Cookie Dough Froyo Bites