Freshly Dafna

breakfast

Homemade Chai Concentrate (sugar free)

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I recently re-discovered this recipe while I was cleaning out my recipe organizer. A broken down, accordion-style piece of plastic, typically used for receipt organization, that has lived with me for (at least) the past 10 years. Through 3 different countries, countless home moves, and is currently being held together with a series of rubber bands. Every few years I’ll go through all the printed off recipes, random bits of paper with scribbled notes, and torn magazine pages removing anything that I know I’ll never get to or has been replaced with a newer better recipe. At the back, I came upon a note card with a handwritten recipe for a Homemade Chai Concentrate. Which I very clearly remember making on a weekly basis when we briefly lived in Sao Paulo, Brazil. And as soon as I saw it, I knew I had to make it again and post it here! So perfect for these warmer months ahead!

This chai concentrate has all the flavors you’d expect from a good chai blend steeped in black tea. This homemade chai has its fair share of ingredients that I feel are essential for achieving the flavor complexity that is so unique to chai tea. And I promise it’s worth the potential spice purchases, because once you make this you’ll definitely be back for more. I love that you can control the strength of the caffeine, level of sweetness (or lack there of), and as an added bonus, it’s eco-friendly since you’re storing it in a reusable container rather than the single-use packaging you’d get from the store or to-go cups from your favorite coffee/tea spot. And extra eco-points if you use loose leaf black tea! 

paleo friendly (gluten/grain/dairy free), sugar free, keto

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Chai Concentrate

Easy and delicious homemade chai with the deep flavor complexity you'd expect from a good chai tea. Make it hot or iced and sweeten as you please! I left this unsweetened so everyone can enjoy it as sweet (or not sweet) as they like!

paleo, keto, vegan

Ingredients

  • 4 1/2 cups water
  • 10 cloves
  • 7 cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
  • 1 in piece ginger, rinsed and smashed slightly
  • 1 tsp orange zest
  • 1/2 tsp freshly zested nutmeg
  • 1/4 tsp black pepper freshly ground, if possible
  • 9-10 black tea bags caffeinated or decaffeinated
  • 1/2 tbsp vanilla extract

Instructions

  1. In a medium pot, bring the water to a boil.

  2. Once boiling, add the spices and tea bags and remove pot from the heat. Use less tea bags if you want the concentrate to be weaker.

  3. Let steep for 15-20 minutes. The longer the steep, the stronger the tea.

  4. Pour the contents of the pot over a bowl or large measuring cup topped with a strainer to remove all the tea & aromatics. Then stir the vanilla extract into the concentrate.

  5. Let cool and pour into reusable container before storing in the fridge.

  6. Pour over ice or drink hot by mixing with boiled water, add milk and sweetener as you please!

Recipe Notes

This will keep in the fridge for about 1-2 weeks. 

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Lemon Blueberry Bread (paleo)

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If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Blueberry Bread

The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!

paleo (gluten/grain/dairy free), refined sugar free

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • additional blueberries for topping optional
  • 1 tbsp turbinado sugar for topping optional (omit for strict paleo)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.

  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

  6. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  7. If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.

  8. Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.

  9. Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.

Recipe Notes

This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!

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Easy Baked Donuts (paleo, vegan option)

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Easy. Baked. Donuts! Probably my new three favorite words….right after, chocolate chip cookies. These donuts are just so easy to make and honestly, I love these so much more than conventional donuts. They are light and airy, perfectly sweet, and will satisfy your morning or afternoon sweet tooth without having to worry about a sugar crash. The whole batch of donuts is sweetened with just 1/3 cup of coconut sugar. These are made with simple, better-for-you ingredients, and if you’re used to grain-free baking, you probably have all the ingredients in your pantry already. And these are easily made vegan by replacing the egg with a flax egg.After the donuts are baked and cooled, they are covered in a super simple Coconut Butter Glaze. The glaze will stay a bit gooey which I love, but if you’re looking for a firmer glaze texture, you can pop these in the fridge to allow the glaze to harden. And then, of course, topped with sprinkles! Because everything is just a bit more fun with sprinkles. The sprinkles I’ve used here are not paleo-friendly, but are naturally dyed, vegan, and gluten-free. If you’re strict paleo, just leave these out! The donuts can be frozen, but I don’t recommend freezing these pre-glazed.As these donuts are baked, you will need a donut mold to make these. I recently upgraded my pan to this one, which I love. But a silicon mold will work as well. Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don’t want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise. Either way, they will taste amazing!

paleo friendly (gluten/grain/dairy free), no refined sugar, low sugar, vegan-option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Baked Donuts

These donuts are easy as can be and so delicious! They are made with only good-for-you ingredients, and have less sugar than your conventional donuts! Topped with an easy Coconut Butter Glaze and some sprinkles!

paleo friendly (gluten/grain/dairy free), no refined sugar, low sugar, vegan-option

Ingredients

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup almond milk or nut/seed milk of your choice
  • 1 egg or flax egg
  • 2 tbsp coconut oil melted and cooled
  • 1 tsp vanilla

Coconut Butter Glaze

  • 1/2 cup coconut butter
  • 5-6 tbsp milk of choice
  • 1-2 tbsp maple syrup or other liquid sweetener
  • sprinkles optional

Instructions

  1. Heat oven to 350 degrees and prepare donut mold by spraying or greasing wells with additional oil.

  2. In a medium bowl mix the dry ingredients together until everything is well incorporated.

  3. In a smaller bowl whisk together the wet ingredients until light and frothy.

  4. Stir the wet ingredients into the dry and stir gently until just combined.

  5. Fill the donut molds about 1/2 way full (for 8 donuts) or divide the batter evenly into the 6 wells (for 6 donuts). See notes below about quantities.

  6. Bake for 15-16 minutes (for 8 donuts) or 17-19 minutes (for 6 donuts). Donuts should be golden brown.

  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack.

  8. While the donuts are cooling, make the glaze but melting the coconut butter in short 5-second bursts in the microwave. Place in a wide bowl and add 5 tbsp of milk and 1 tbsp of liquid sweetener of your choice. Stir well. Add additional milk and sweetener until the texture is thin but not too runny and your preferred sweetness. Dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift donut out of the glaze and return to wire rack. Top with sprinkles!

Recipe Notes

Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don't want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise.

The donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Lemon Poppy Seed Bread (paleo, dairy free)

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Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors.  And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free),  and will put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Poppy Seed Bread

This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), naturally sweetened

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil melted & cooled coconut oil is a fine sub
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Lemon Honey Glaze

  • 1/4 cup coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.

  3. In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.

  4. Add the lemon juice, zest, and vanilla and stir until well combined.

  5. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.

  6. Then stir in the poppy seeds.

  7. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  8. Bake for 50 minutes or until top is golden brown.

  9. Remove from oven and let cool on a wire rack.

  10. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  11. Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

  12. This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!

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Fluffy “Buttermilk” Pancakes (paleo, dairy free, vegan option)

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Nothing quite says the weekend like serving up a super fluffy stack of pancakes for breakfast. Piled high with your favorite toppings and smothered with a healthy dose of maple syrup. I have been working on a paleo-friendly pancake for the past few years that rivals my regular (glutinous) pancake recipe which make on the regular for my husband. And I’m so happy to finally say that this recipe finally delivers!I use nut milk (usually homemade almond) and mix it with some fresh lemon juice to create a dairy free “buttermilk”. Then add an egg (or a flax egg/egg replacer if you’re vegan), a few dry ingredients and viola! Pancake batter is ready. I always always mix this up in my 2 cup pyrex measuring cup, that has a spout and handle so I can mix the batter and pour it into the pan in just one dish! Gotta love a good shortcut to less dirty dishes, especially on the weekend!These pancakes are gluten, grain, and dairy free, but really taste delicious and are oh so fluffy. This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. But this recipe is easy to double, or triple (!), if you’re feeding a crowd! And really, this recipe is so easy you could easily make this during the week if you’re looking to make an extra awesome to start your day!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Fluffy "Buttermilk" Pancakes

Nothing quite says the weekend like a big fluffy stack of pancakes piled high with your favorite toppings. These are so easy to make, use few ingredients, and made in just one bowl you could even make these on a weekday for an extra awesome to start your day.

paleo (gluten/grain/dairy free), refined sugar free, vegan option

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt

Instructions

  1. In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".

  2. Next whisk in the egg until it's well mixed and frothy.

  3. Then add all the dry ingredients to the wet and stir until batter is just uniform and evenly distributed.

  4. Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.

  5. Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.

  6. Enjoy with your favorite toppings and/or maple syrup!!!

Recipe Notes

I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.

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Easy & Delicious Paleo Bread (dairy free, sugar free)

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When first giving up gluten and grains a few years ago, I never really craved “bready” things. Thinking that any paleo-ified bread alternatives available would be too dense hunks of cardboard with no flavor, that I would be essentially choking down for the sake of saying I had a sandwich. The thought alone squelched any hint of a craving. But after trying the Simple Mills boxed Paleo Loaf, which is delicious and I highly recommend, I realized that there was no reason I could not create a similar bread that was light, flavorful, and just as delicious. And so I came up with this super easy copycat recipe. Because as much as I love the Simple Mills mix, $8 per box is just a bit too steep for me. Especially after developing a massive avocado toast habit shortly after realizing that delicious Paleo breads can exist. Plus, making it at home is better for the planet as it reduces packaging waste! Wins all around.

This recipe is really so easy. It takes about 5 minutes to mix up, in just one bowl, and has only 10 ingredients. It does require a bit of forethought as it takes 1 hour to bake. But it’s really worth the wait. This bread is amazing as toast or a sandwich. And if you need further proof of how good this really is, even my starchitarian husband loves it. He recognizes the smell as he walks in the door and happily takes a slice (or 4) as soon as I cut into it.

paleo friendly (gluten/grain/dairy free), sugar free, yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy & Delicious Paleo Bread

This loaf is by far my favorite paleo friendly bread. It's easy, flavorful, and light. This makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo, gluten/grain free, dairy free, sugar free, yeast free

Ingredients

Wet Ingredients

  • 1/4 cup warm water
  • 3 eggs
  • 2 tbsp avocado or olive oil
  • 2 tbsp apple cider vinegar

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 2 tbsp ground flaxseed
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light.

  3. Add in dry ingredients and mix again until well combined.

  4. Pour dough into loaf pan and bake for 1 hour or until top is golden brown.

  5. Let loaf cool on rack for 10 mins then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Pear Crumb Cake (paleo)

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Celebrating seasonal winter fruit with this Pear Crumb Cake! If you know me, or follow me on IG (which, if you do, thank you!) you’ll know that I am fairly obsessed with produce. There are a mere few fruits or veggies that I do not love or find beautiful. And while I am not the biggest fan of winter (cold weather, short days, bulky clothes), I do really enjoy winter produce. And while I can pick a juicy grapefruit or a sweet apple from a mile away, there’s something about selecting a perfectly ripe, juicy not mushy pear that’s always been very allusive. Every pear I ever select is always a huge grainy disappointment.

BUT I recently discovered, that if you bake a pear, well, you just can’t lose. Because picking a good firm pear is easy. And then baking that pear into a moist cake with all the warm cozy spices is just a winning situation. The cake is paleo-friendly (gluten/grain/dairy free) and just the right texture to be a satisfying breakfast, which doesn’t feel over indulgent at the beginning of the day. And we can’t forget the crumb topping, which, if you ask me, is always a welcome addition to any cake. I used two small-ish red pears but chose any that look good to you, try to select firmer ones that will hold up to a hot oven.  This is one of my favorite cake recipes to date and was huge hit with all my friends and family. And if they don’t get devoured in one day, they freeze wonderfully!

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Paleo Pear Crumb Cake

This pear speckled cake is the perfect way to celebrate a delicious winter fruit! It's a moist but light cake flavored with all the warm cozy spices and crowned with a delicious crumb topping. Perfect for breakfast or alongside your afternoon coffee!

paleo (gluten/grain/dairy free), naturally sweetened

Ingredients

Streusel Topping

  • Streusel Topping
  • ½ cup coconut sugar
  • ¼ cup coconut flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 4-5 tbsp coconut oil or butter

Cake Ingredients

Wet

  • 3 eggs
  • ¾ cup coconut yogurt
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted & cooled
  • 1 tsp vanilla

Dry

  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 small or 1 ½ medium pears cut into 1 in chunks (any firm variety will do)

Instructions

  1. Heat oven to 360 degrees and prepare square baking pan (8 or 9 in square) by greasing or lining with parchment paper.
  2. Make the streusel topping by mixing together all the dry ingredients in a small bowl, then add 4 tbsp coconut oil and mash together with a fork, breaking up any larger chunks with your fingers, until texture looks like wet sand and sticks when pressed together. Adding an additional tbsp of oil if mixture is still too dry. Set aside

  3. Make the cake by mixing wet ingredients together by hand or in a stand mixer with a paddle attachment until light and fluffy.

  4. Add all the dry ingredients (except the pears) and mix until just well incorporated.
  5. Then using a rubber spatula or spoon, fold the pears into the batter

  6. Spread out the batter into the prepared pan and spread out into one even layer.

  7. Sprinkle the crumb topping all over the batter.

  8. Bake for 42-45 minutes using a toothpick to test for doneness.
  9. Let cool for about 15-20 minutes before slicing or removing from the pan.

Recipe Notes

These freeze brilliantly! Cut into desired slices and store in airtight container.

No Rise Paleo Cinnamon Rolls (refined sugar free)

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There are few things in life that bring me greater joy than a freshly baked treat that’s packed with cinnamon and makes the whole house smell absolutely amazing. And this is exactly what you can expect when you bake up a batch of these Paleo Cinnamon Rolls. The dough is closer in texture to a lightly sweetened cookie that’s crisped on the edges but chewy in the middle. The rolls are packed with a coconut sugar cinnamon filling and topped off with a gently sweetened frosting. These are sweet but very well balanced and perfectly complemented with the creamy frosting. Honestly though, I could eat these with or without the frosting they are just that good. And while feeling indulgent, they are really quite light and made with only real ingredients that you can feel good about!

The dough is gluten free, grain free and sweetened with maple syrup. If you are familiar with paleo baking you probably have all the ingredients regularly stocked in your pantry. My favorite part of this recipe though, is that is no yeast, so no need to wait for the dough to rise! Just a quick trip to the freezer to let it firm up. Once it’s firm it’s fairly easy to roll out and shape into the desired rectangle. Plus since there is no gluten, no need to worry about over working the dough and getting tough rolls! The frosting is dairy free, maple syrup or honey sweetened and comes together quickly. I have seen so many recipes that call for coconut cream that needs to be refrigerated overnight. And then there’s the question of what to do with the rest of the can. This frosting is coconut butter based and easily halved or doubled depending on your cinnamon roll to frosting preference!

PS. Don’t let the long recipe make you shy away from making these. They truly are easy to whip up. I  just went into a little bit extra detail on how to roll these up!

gluten/grain/dairy free, refined sugar free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Paleo Cinnamon Rolls

These super easy cinnamon rolls are the perfect way to celebrate the weekend! The no rise dough makes these time efficient but just as delicious. Packed with a cinnamon filling and complemented with a creamy frosting.

gluten/grain/dairy free, yeast free, refined sugar free

Course Breakfast
Servings 9

Ingredients

Wet Ingredients

  • 1/4 cup milk of choice
  • 1/4 cup coconut oil melted & cooled slightly
  • 2 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1 cup tapioca flour
  • 3 tbsp coconut flour
  • 2 tbsp arrowroot flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Filling

  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon

Frosting

  • 1/4 cup coconut butter
  • 1 tbsp milk of choice
  • 1-2 tbsp maple syrup or honey

Instructions

  1. Make the dough by mixing together the wet ingredients either by hand or in a stand mixer with a paddle attachment and blend together until slightly thick and frothy, about 2 minutes.

  2. Add in the dry ingredients and stir on low until just well mixed. Dough should feel soft like cookie dough and holds together well. Scoop out onto parchment paper or plastic wrap and cover the dough ball tightly. Place in freezer for 20 mins to firm.

  3. In the meantime, make the filling by mixing the two ingredients together in a small bowl. Prepare a square baking dish by lining with parchment paper. Heat oven to 350 degrees.

  4. Once dough has firmed up, remove from freezer and lightly dust the ball with some additional tapioca flour. Between two layers of parchment paper, roll the dough out into a rectangle 9 W x 14 L and 1/4 in thick.

  5. If the dough has softened too much, place the rolled out dough back in the freezer, with the parchment paper. I found that rolling it out on a large cutting board (with the parchment paper) helps to move it into the freezer if need be.

  6. Once the dough is rolled out, sprinkle the the filling mix all over the dough leaving a 1/2 in border on one of the short sides.

  7. Roll the dough into a log by starting with the short side that has the filling. Roll tightly from here to the other side with no filling.

  8. Cut the log into nine 1 inch circles. If the log is too soft to cut, you can place the log back in the freezer for a few minutes. (Again working on a cutting board helps here.)

  9. There will be an overflow of filling onto the parchment paper, I like to sprinkle whatever is leftover into the bottom of the baking dish, but this is completely optional.

  10. Arrange the nine cinnamon rolls into 3 rows of 3 in the baking dish. There may be some space between the rolls depending on your size dish. The space will fill up as these bake.

  11. Bake for 21-23 minutes or until tops are just golden brown and they smell amazing.

  12. Remove from oven and let cool slightly.

  13. Meanwhile, make the frosting: Melt the coconut butter in a small sauce pot or in small bursts of 5 seconds in the microwave. Let cool about 2 minutes. Add in the milk and 1 tbsp of maple syrup. Stir well, it should be thick but spreadable and creamy. Add more sweetener to your taste. If it is still too thin add 1 tbsp more of coconut butter. If too thick add a bit more milk.

  14. Spread the frosting over the cinnamon rolls and serve warm!

  15. These are best when eaten the same day. Any uneaten rolls will keep (unfrosted) for about a day in the fridge, longer in the freezer. Just reheat gently when you're ready to eat them.

Chocolate Chip Mini Muffins (paleo)

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I dare you to find a more adorable baked treat than these mini muffins with mini chocolate chips. I don’t know about you, but to me, there’s something so much more satisfying about eating something miniaturized. Maybe it’s because I can consume more of them? Or maybe it’s because, in this case at least, the crispy and chewy muffin edges are in perfect ratio to the moist crumb interior. Or, perhaps, it’s just that they cute and fun and that’s it? Well whatever the reason, these Chocolate Chip Mini Muffins are so tasty and so easy to make they are sure to be a new fan favorite with kids and adults alike.
If you are familiar at all with paleo or gluten free baking, you probably already have all the ingredients you need stocked and ready to go in your pantry! These mix up in just 1 bowl(!) and cook up in just under 15 minutes. The recipe yields 30 mini muffins. My mini muffin time has 24 cups so I just bake these in 2 batches, keeping the unused batter in the fridge between bakes. Sweetened with just two tablespoons of maple syrup to counterbalance the sweetness from the chocolate chips, these mini muffins are just the right amount of sweet to be acceptable as a snack for any time of day! I’ll take just about any excuse to sneak in chocolate into my breakfast. And these are just right: wonderfully moist, lightly sweet, and the perfect ratio of chewy to crispy. In short, make these right away and thank me later.

paleo (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Chocolate Chip Mini Muffins

These adorable mini muffins are super easy to make (in just one bowl, baby!) and with only good-for-you ingredients these are a wonderful snack for any time of day!

paleo (gluten/grain/dairy free), naturally sweetened

Course Snack
Servings 30 mini muffins

Ingredients

Wet Ingredients

  • 2 eggs pasture raised if possible
  • 2 tbsp coconut oil melted & cooled at least 3 minutes
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup nut/seed milk

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees and prepare mini muffin tin by either using muffin liners or lightly greasing each cup with additional oil.

  2. In a medium bowl (or the bowl of stand mixer) beat together all the wet ingredients until it is light and frothy.

  3. Then add in all the dry ingredients (except chocolate chips) and mix until just well incorporated, ensuring not to overmix.

  4. Stir in the chocolate chips until evenly distributed.

  5. Fill each mini muffin cup 2/3 way full, about 1 tablespoon each. This recipe makes 30 mini muffins, so either use 2 tins and bake all at once or cook in two batches. If cooking in batches, keep unused batter in the fridge until ready for baking.

  6. Bake mini muffins about 13-14 minutes or until tops are just lightly browned around the edges.

  7. Remove from oven and let cool slightly before removing muffins from tin. Let cool a few more minutes on wire rack.

Recipe Notes

These will keep a day or so in a sealed container at room temp, after that, these are excellent stored in the freezer!

 

Homemade Cold Brew!

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Disclaimer: I am not a coffee drinker. Try as I might, I just don’t like it (gasp!). I’m a tea only kinda person. My husband however, is a coffee lover, and I created this cold brew recipe just for him. After several trials and a couple modifications, this iced coffee has received his official stamp of approval!

It’s summer and it’s hot! Which means prime time for icy beverages. While I find myself reaching for a chilly booch most afternoons, my husband likes to cool down with a can of cold brew. And at some point, I decided there was absolutely no reason I shouldn’t be making it for him myself!

Here are some reasons why you should make your own cold brew too!

  1. EASY! Really, it’s so easy it’s not even funny. Like stupid easy. All you have to do is grind the beans (unless you get them ground already) and then just let it soak for 12ish hours and that’s it!
  2. LESS WASTE! No more single use cans, bottles, or plastic to-go cups required to enjoy your cold brew. Just store your cold brew in a reusable bottle in the fridge.
  3. YOUR WAY! You can decide if you want it stronger or weaker by playing with the steep time and water:coffee ratio.

Seems like I’ve convinced you since you’re still here for the recipe! But before you get to steeping, here are a couple things that may come in handy when you’re DIY-ing your way to cold coffee heaven. The only required equipment you’ll need is a nut milk bag and a coffee grinder (or just buy ground coffee). I use and love Ellie’s Best nut milk bag (use code FreshlyDafna for 10% off your order) I use it weekly for homemade batches of nut milk and now use the same bag for cold brews. I also recently invested in a coffee grinder specifically to make cold brew (my husband drinks nespresso pods) and I will likely use it in the future for grinding spices too. As far as ingredients, all you need is coffee and water. I always recommend using filtered water when you’re going to be ingesting the liquid without cooking it. And as for the coffee, make sure you use good quality coffee beans to ensure good flavor!

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Cold Brew

Making your own cold brew is super easy and less wasteful! Treat yourself to a frosty cold glass of iced coffee and pat yourself on the back for saving the planet.

freshlydafna.com

Ingredients

  • 1 cup coffee beans coarsely ground
  • 4 cups filtered water

Instructions

  1. If not already, coarse grind the beans. Make sure not to grind too finely, the texture should be like sand.

  2. Place ground coffee into nut milk bag and into 4 cups of filtered water.

  3. Let steep for 12 hours (or a bit longer for stronger brew). Afterwards remove bag from liquid, dispose of coffee grinds, and pour cold brew into container with a lid.

  4. That's it!

Recipe Notes

 

Some tips:

  • Make sure not to over-grind the beans. That will make the cold brew bitter. 
  • For stronger cold brew, steep the beans for longer. You can always taste the cold brew after 12 hours and see if you want to let it sit a bit longer. I don't recommend brewing it for longer than 13 hours. 
  • Get GOOD quality coffee beans for best flavor!
  • White specks on top of the cold brew might form once it's been in the fridge. Don't worry! That's totally normally. These are just coffee oils that have crystallized in the fridge. 

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.