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Healthier Homemade Kudos Bars (gluten free & vegan)

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A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!

What Do These Healthier Homemade Kudos Bars Taste Like?

These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.

What Ingredients Are Used to Make These Homemade Kudos Bars?

These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.

  • Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
  • Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
  • Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
  • Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.

How Do You Make Healthier Homemade Kudos Bars?

These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!

  1. Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
  2. Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
  3. Add to baking dish or candy mold. Here are the pros/cons of each option.
    • Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
    • Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
    • Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
  4. Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
  5. Melt the chocolate. 
  6. Dip the bars. Maybe drizzle more chocolate over the top.
  7. Let chocolate set until firm.
  8. Enjoy!

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.

Check Out Kudos Topping Ideas!

The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!

  • Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
  • Coconut Shreds 
  • Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
  • Pretzel Bits – For the ultimate sweet and salty snack.
  • Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!

These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!

I can’t wait to see what flavor combos you make!

vegan, gluten free, dairy free, nut free

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Healthier Homemade Kudos Bars

A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!

vegan, gluten free, dairy free, nut free

Servings 12 bars

Ingredients

  • 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
  • 1/4 cup (65 grams) nut/seed butter of choice see notes
  • 1/4 cup (50 grams) coconut oil
  • 1 tsp vanilla
  • dash sea salt
  • 3 cups (96 grams) crispy brown rice cereal
  • 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
  • toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
  • 1 cup chocolate chunks or melting wafers
  • 1 tbsp coconut oil

Instructions

  1. Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.

  2. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.

  3. Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.

  4. Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.

  5. Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.

  6. If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.

  7. If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.

  8. Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.

  9. Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.

  10. Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.

  11. Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.

  12. Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.

  13. Once chocolate is firm, enjoy!

Recipe Notes

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage. 

Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.

Topping Ideas!

I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates

Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Grapefruit Ginger Muffins (paleo & nut-free)

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These healthy Grapefruit Ginger Muffins are light, fluffy, wonderfully bright, and absolutely delicious. They are super easy to make, whip up in just one bowl, and made with only 9 simple, real ingredients! These muffins are perfect for winter or spring when grapefruits are at their best! This is a surprising muffin flavor you don’t want to miss!

What Do These Grapefruit Ginger Muffins Taste Like?

These Grapefruit Ginger Muffins are a super light and fluffy, but moist, muffin. The crumb is springy and airy and just perfectly sweet. It is flavored with fresh grapefruit juice and grapefruit zest which adds brightness and a hint of tangy sweetness to the muffins. The grapefruit is complemented by freshly grated (or powdered) ginger to give more depth and boldness to the delicate grapefruit flavor. These muffins taste like a light cake that has been kissed by grapefruit and ginger. The muffins are topped with a grapefruit zest spiked sparkly sugar mixture which creates a deliciously addicting crunchy and flakey muffin top.

This muffin is such a great way to celebrate the grapefruit, which are best from mid-winter to late spring. I always go for pink grapefruit, such as Rio Red, as I find it to be the sweetest and juiciest, but feel free to use any type of grapefruit that you like!

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

These muffins are so delicious and secretly made better-for-you! The recipe contains no refined sugars, flours, or oils. They are refined sugar free and also nut free! These muffins are paleo-friendly meaning they contain no gluten, grain, or dairy. Plus they are made with only 9 total ingredients! Here’s a look at the ingredients you’ll need and some substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives the muffins moisture without feeling heavy! It’s neutral in flavor which lets the delicate grapefruit and ginger shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – To make the muffins fluffy
  • Grapefruit – You’ll need about 1 medium, ripe grapefruit to get 1/4 cup of juice and lots of zest. Don’t skip on the zest! I know it’s tempting, but it really adds so much flavor. This microplane makes zesting super easy and it’s dishwasher safe!
  • Ginger – Such a great flavor to pair with the grapefruit. It enhances the delicate citrus flavor and adds a great warming quality which is so perfect for wintertime or chilly spring days. Use freshly grated or powdered ginger.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives the muffins a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder  – Leavens the muffins making them light but still moist!
  • Salt – To add balance to the muffin flavors.

How To Make Grapefruit Ginger Muffins

These muffins are a breeze to make! The batter is made in just one bowl and bakes up in under 20 minutes! You can go from empty mixing bowl to muffin filled cooling rack in just about 30 minutes. Here’s a look at the steps:

  1. Zest, then juice the grapefruit. I always mention this step because zesting an already halved and juiced citrus is never fun. And if using fresh ginger, go ahead and grate that as well with the zester. This is the one I use.
  2. Make the zesty sugar topping. Just mix a coarse sugar such as turbinado, demerara, or organic cane sugar (what I used) and mix together with 1 packed teaspoon of grapefruit zest with the tips of your fingers until the zest is evenly distributed. (See photo below.)
  3. Make the batter.
    1. Mix the coconut sugar, avocado oil, and eggs together. 
    2. Then add grapefruit juice and zest.
    3. Stir in dry ingredients.
  4. Distribute batter into muffin liners. I like my muffins tall, so I make 8 muffins with this batter. You can easily make this into 9 muffins if you prefer a shorter muffin.
  5. Top muffins with zesty sugar.
  6. Bake! I start off baking muffins in a hotter oven, 375 degrees, to help fluff them up and give them some height. Then after 10 minutes, reduce the oven temp to the standard 350 to keep a soft and moist interior.
  7. Cool & enjoy!

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

These Grapefruit Ginger Muffins are such a unique but incredibly delicious flavor combination for a baked good! They are moist but fluffy and light, and kissed with tangy sweet grapefruit and bold ginger flavors. They are the perfect way to brighten up your winter days and enjoy straight through spring while grapefruit are still at their best. These muffins are a seasonal delight and as they are made healthier, they are the perfect anytime treat! But I will say, they are exceptional alongside a warm frothy beverage.

I can’t wait to hear how you like them!

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

Looking for More Muffins? Check these out.

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Grapefruit Ginger Muffins

These healthy muffins are a great way to enjoy the tangy sweet winter-to-spring citrus, the grapefruit! These Grapefruit Ginger Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! They are light and fluffy, but moist and kissed with grapefruit and ginger. Made in just one bowl with 9 real, simple ingredients!

Paleo (gluten/grain/dairy free), nut free, refined sugar free

Ingredients

Zesty Sugar Topping

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara
  • 1 packed tsp grapefruit zest

Wet Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (74 grams) avocado or olive oil (or sub coconut oil, melted and cooled)
  • 2 eggs ideally room temp
  • 1/3 cup (94 grams) freshly squeezed grapefruit juice
  • 1 packed tbsp grapefruit zest

Dry Ingredients

  • 1 1/4 cup + 1 tbsp (169 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp powdered ginger or 1 tsp freshly grated ginger
  • 1/2 tsp salt

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. Zest, then juice the grapefruit. Only zest the colorful upper layer of the grapefruit peel without getting down into the white pith layer.

  3. Make the zesty sugar topping by mixing the coarse sugar of choice with 1 packed teaspoon of grapefruit zest in a small bowl with the tips of your fingers, set aside. (See photo in post.)

  4. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the coconut sugar, avocado oil, and eggs together until well mixed and frothy.

  5. Add the grapefruit juice and zest and mix until everything is well incorporated.

  6. Add in all the dry ingredients and mix until just fully incorporated. Scraping down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed and avoid overmixing.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 8-9 muffin cups. (Makes 8 tall or 9 short muffins.)

  8. Sprinkle the zesty sugar mixture on top of the muffins.

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 7-9 minutes. Testing for doneness with a toothpick. Toothpick should come out clean except for a few moist crumbs.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

Helpful Kitchen Tools (affiliate links): muffin pan, microplane (zester/grater), silicone spatula, kitchen scale, eco-friendly muffin liners

Ingredient Subs/Variations:

Avocado Oil - Sub olive olive or melted/cooled coconut oil for avocado oil in equal amounts. For a no-coconut flavor, used refined coconut oil instead of virgin. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Meyer Lemon Pound Cake (paleo)

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This Meyer Lemon Pound Cake is a wonderfully fluffy but moist cake made with Meyer lemon juice and lemon zest to give it that big, fresh lemony flavor. It’s a deliciously comforting but bright cake topped with a simple creamy Honey Lemon Glaze. It is so easy to make and made healthier using real, whole ingredients! It’s a delicious way to brighten up those winter days and celebrate the citrus season. Don’t have Meyer lemons? Just use regular lemons instead!

What Does This Meyer Lemon Pound Cake Taste Like?

This secretly healthier Meyer Lemon Pound Cake is everything you could hope for from a conventional Pound Cake. The cake texture is moist and soft with a dense chewy crumb. It’s rich and buttery, but because it is made from whole ingredients it does not feel heavy or overindulgent in the least! The lemon juice and lemon zest add a beautiful refreshing brightness – like a glass of lemonade on a hot day. This is basically like the winter version of that – a comforting and satisfying cake, with a zing!, to brighten those chilly days. This Meyer Lemon Pound Cake is just perfectly sweet that it can be enjoyed basically any time of day – as breakfast, an afternoon pick me up, or even dessert!

Why Is It Called Pound Cake?

A conventional Pound Cake is named for the ingredients used in the original recipe: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Most modern recipes for Pound Cake do not use this original ratio but still use a hefty amount of butter, refined sugar, and sometimes cream cheese or sour cream to achieve the same dense texture. This recipe is a healthified take, it’s still rich, buttery, and perfectly sweet but made with better-for-you ingredients!

Can I Use Regular Lemons Instead of Meyer Lemons & What’s the Difference?

Yes, feel free to use regular lemons instead of Meyer if you cannot find them! I use Meyer lemons for this recipe because our mini tree finally produced several good ones this year and a Meyer Lemon Pound Cake sounded like the perfect way to enjoy them in all their glory.

Meyer lemons are different from regular lemons as they have a thin and edible skin. They are also slightly sweeter (less acidic) than your average lemons, which is what makes them so perfect for baking. (And also why people go so crazy for them.) Meyer lemons have a short season, typically from late November to early March (in California) so if you see them in stores I highly recommend giving them a try if you haven’t had them!

What Ingredients Are Used to Make This Meyer Lemon Pound Cake?

This recipe is made better-for-you as it is made with no refined flours, sugars, or oils. It’s paleo-friendly meaning it’s gluten, grain, dairy, and refined sugar free. To get that rich, buttery Pound Cake texture and flavor I use cashew butter as the base fat. I also give an option to use ghee instead – the ghee gives the baked cake a bit more of vibrant yellow color. Of the two I preferred the cashew butter, but the ghee version is a bit more aesthetic. Either way is delicious, so just choose whatever suits your dietary needs, budget, or current pantry! There are 2 different fats and 2 different sweeteners in this recipe which may seem odd, but trust me, they each serve their own purpose. Here’s a look at the ingredients used and some possible substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cashew Butter – The base fat for this Pound Cake and gives it a similar rich texture and flavor to butter. Choose a cashew butter that is made with only one ingredient (no added oils or sugar). I used Artisana Cashew Butter. Substitute ghee instead of cashew butter if you prefer.
  • Maple Syrup – Gives a touch more sweetness and moisture to the cake.
  • Avocado Oil – This gives additional moisture to the cake without making it feel too heavy. Feel free to sub olive oil or melted and cooled coconut oil instead!
  • Eggs – To make the loaf fluffy!
  • Lemon Juice & Zest – To give it that beautiful bright lemon flavor. Even though it may be tempting, don’t skip the zest! It really adds a lot of extra lemony-ness.
  • Almond Flour – Gives the perfect dense but light and chewy texture. I use and love Bob’s Red Mill’s Super-Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without having to add too much flour.
  • Salt – To bring out the lemon flavor and balance the sweetness.
  • Baking Soda – This lifts the batter, helping it rise and brown.

How To Make This Meyer Lemon Pound Cake

This recipe is incredibly easy to make! The batter whips up in a breeze and the glaze comes together in a flash. Here’s a look at the steps:

  1. Zest, then juice lemons to get 1/4 cup. Because zesting a juiced lemon half is an easily avoidable hassle. A mistake I have made many times.
  2. Mix the dry ingredients together. This helps keep the loaf fluffy, prevents over-mixing, and the formation of uneven ingredient lumps from developing in the cake.
  3. Mix together the sugars and oils. 
  4. Beat in eggs one at a time.
  5. Add lemon juice and zest.
  6. Stir in the dry ingredients. 
  7. Pour into a prepared loaf pan. 
  8. Bake! I recommend covering the loaf pan after 25 minutes in the oven. This loaf is dense and takes a while to bake, so covering it prevents the crust from getting too brown.
  9. Make the glaze while the loaf is cooling.
  10. Glaze, slice, & enjoy!

This Meyer Lemon Pound Cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

This Meyer Lemon Pound Cake is so wonderfully rich and buttery but still zesty, bright, and refreshing. Topped with a perfectly creamy glaze to really make this cake so heavenly. And it’s made healthier! It’s just magical and honestly, it’s just so unbelievably good you’ll have to make it see for yourself!

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

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Meyer Lemon Pound Cake

This is the perfect healthier Pound Cake! It's bright and zesty, rich and buttery, and just perfectly sweet without feeling heavy or over-indulgent. The perfect way to celebrate the winter citrus season!

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

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour (225 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup cashew butter (85 grams) or sub ghee (63 grams)
  • 1/4 cup maple syrup (76 grams)
  • 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
  • 3 eggs
  • 1/4 cup lemon juice freshly squeezed (about 1 lemon)
  • zest from 2 lemons (about 1 tbsp)

Lemon Honey Glaze

  • 1/4 cup coconut butter (36 grams)
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Zest the lemons, then slice and juice to get 1/4 cup.

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

  3. In a medium bowl mix together all the dry ingredients until well incorporated.

  4. In a large bowl, or in the bowl of a stand mixer, mix together the coconut sugar, cashew butter, maple syrup, and avocado oil until well mixed and bubbly.

  5. Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next.

  6. Add the lemon juice and zest and stir until well combined.

  7. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated. Scrape down the sides and bottom of the mixing bowl, using a silicone spatula, once or twice during mixing to ensure even distribution of ingredients.

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

  9. Bake for 25 minutes, then loosely cover the top of the pan with aluminum foil to prevent too much browning.

  10. Bake for 58-60 minutes total or until top is firm and springy, the inside of the crack should look baked and moist, but not wet. Test for doneness with a toothpick, it should come out clean except a few moist crumbs.

  11. Remove from oven and let cool in the pan on a wire rack.

  12. 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.

  13. Once cake has cooled (for at least 10 minutes), remove from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly across the top. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

Recipe Notes

This cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

Helpful Kitchen Tools (affiliate links): loaf pan, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). I find cashew butter to be the perfect nut butter for this recipe as it has the most neutral flavor and will not overpower the delicate lemon flavor. Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Ghee - Sub ghee for cashew butter to get a brighter yellow color in the finished cake. This also gives a slightly more buttery flavor than cashew butter. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

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

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

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

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

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Perfect Fluffy Cinnamon Rolls (paleo & nut free)

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Properly Fluffy Cinnamon Rolls that need only one quick rise and are so simple to make! They are made healthier by using no refined sugars or flours but taste anything but! These Perfect Fluffy Cinnamon Rolls have that classic chewy and just lightly sweet roll and are filled with coconut sugar and lots of cinnamon. Topped with a simple vegan frosting, that is made by hand and requires no whipping or beating, creating Cinnamon Rolls that are ooey gooey irresistible! They are just delicious and sure to make your house smell absolutely incredible.

What Do These Perfectly Fluffy Cinnamon Rolls Taste Like?

These healthified Cinnamon Rolls taste almost exactly like a conventional Cinnamon Roll. More often than not gluten or grain free recipes for Cinnamon Rolls can turn out too dense or are basically just sugar cookies rolled up and baked like Cinnamon Rolls. These, though, have that classic Cinnamon Roll taste – a slightly dense and chewy, but still light and airy, roll with that properly fluffy “bready” texture Cinnamon Rolls should have. Filled with enticing swirls of cinnamon spiked coconut sugar to make them just perfectly sweet and very cinnamony. After they fluff up and bake, the roll are topped with a coconut-butter-based, dairy free frosting that is sweet and creamy to make for the perfect bite: layers of sweet soft roll, cinnamon sugar, and creamy frosting. These are everything you want from a homemade Cinnamon Roll but made better-for-you! And I don’t think I’m too bold in saying that these are pretty much your innermost breakfast dreams come true.

What Ingredients Are Used to Make These Perfectly Fluffy Cinnamon Rolls?

These Cinnamon Rolls are made better-for-you as they are made with no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free! Plus, they are nut-free! Using only 14 (total) simple, real ingredients to make the dough, filling, AND frosting!

Here’s a look at the ingredients used and some substitutions and variations:

  • Yeast – Just like a traditional Cinnamon Roll recipe, yeast is used to give the rolls that fluffy bready texture.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. Used in both the roll dough and the base of the filling. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Oil – Used instead of butter to make these dairy free and gives the rolls the perfect amount of moisture. Use refined coconut oil for a coconut-free flavor. Or sub for melted ghee.
  • Eggs – To give added moisture and fluff to the rolls.
  • Salt – To counterbalance the sweet.
  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives these a similar texture to conventional wheat rolls. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Ghee – Ghee is spread over the dough to help adhere the filling to the roll. It also gives the rolls a more classic Cinnamon Roll flavor. Ghee is considered paleo-friendly and most people with dairy intolerances handle ghee well as it’s lactose and casein free. Feel free to sub ghee with melted coconut oil in equal amounts and spread it over the dough using a pastry brush.
  • Cinnamon – And lots of it!
  • Coconut Butter – Instead of conventional cream cheese or a vegan/dairy free alternative I use coconut butter as the base as it is more of a simple, whole ingredient. The coconut butter adds a thick and creamy texture to the frosting. If you do not have or prefer not to use, feel free to omit this and make a simple icing.
  • Powdered Cane Sugar –  To create the frosting, powdered sugar is used. I always make my own powdered sugar from organic cane sugar, but you can use any sugar you like! See Powdered Sugar section below on how to make your own and potential variations.
  • Dairy Free Milk – I use whatever homemade milk I have on hand to thin out the frosting. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!

How Do You Make These Perfectly Fluffy Cinnamon Rolls?

These cinnamon rolls are surprisingly easy to make! The dough is made in just one bowl, they only need one, quick, rise and are easy to roll up! Don’t let the seemingly long recipe instruction list deter you! These are simple enough to make, I just go into a little detail on a few steps to ensure your success! Check out the step-by-step images below! Here’s a look at the steps:

  1. Bloom the yeast. In the bowl of a stand mixer with warm water and coconut sugar to activate the yeast.
  2. Prepare the filling while the yeast is proofing.
  3. Create the dough by mixing in remaining ingredients in phases.
  4. Roll out the dough. The dough is incredibly easy to work with, so rolling it out is a simple affair.
  5. Fill the dough. By first adding a layer of ghee or coconut oil, then spreading the coconut sugar cinnamon sugar mixture all over it.
  6. Roll up the dough. 
  7. Cut into slices. 
  8. Arrange in baking dish. 
  9. Let rise. But only for a quick 20 minutes. You can go ahead and heat the oven in the meantime.
  10. Bake! While the cinnamon rolls are baking, prepare the frosting.
  11. Frost and enjoy!

As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Make Ahead: These can be prepared a day in advance all the way to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

How To Make Your Own Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the frosting white and gives a nice flavor contrast between the dough/filling and the frosting.

These Cinnamon Rolls are the perfect, healthier treat for breakfast or brunch. They are so fluffy, sweet and cinnamony, and simply irresistible. And as they are made better-for-you but still so delicious you’re sure to think you’re possibly still dreaming. I can’t wait for you to try them and I’m sure your friends and loved ones will be thankful too.

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

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my socials!

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Perfectly Fluffy Cinnamon Rolls (paleo)

Incredibly delicious Cinnamon Rolls that are properly fluffy while being better-for-you! Soft and chewy, fluffy rolls packed with a very cinnamony filling and topped with a delicious creamy frosting. These are simple enough to make and require only 1 short rise. Basically, the perfect breakfast or brunch!

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

Course Breakfast

Ingredients

Dough

  • 3/4 cup warm water, about 110 degrees (164 grams)
  • 1 1/2 tsp active dry yeast (5 grams)
  • 1 tbsp coconut sugar (7 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 1/3 cup coconut oil, melted and cooled (62 grams) sub melted & cooled ghee
  • 1/2 tsp salt
  • 3 eggs ideally room temperature
  • 2 1/4 cup cassava flour (296 grams)
  • 1/2 cup tapioca flour (60 grams) + more for dusting

Filling

  • 1/2 cup coconut sugar (78 grams)
  • 2 tbsp cinnamon (12 grams)
  • 1/4 cup ghee (60 grams) sub melted & cooled coconut oil

Frosting

  • 1/4 cup coconut butter (34 grams)
  • 1/2 cup powdered sugar (60 grams) see notes
  • 2-3 tsp milk of choice (14-21 grams)

Instructions

  1. Prepare your desired baking dish, either a 9 inch square or circle, by lining with parchment paper.

  2. Proof the yeast by mixing the warm water with the yeast and 1 tbsp of coconut sugar in the bowl of a stand mixer or in a large bowl if mixing by hand. Let stand for 5 minutes.

  3. While the yeast is blooming, prepare the cinnamon sugar filling by mixing the coconut sugar and cinnamon together in a small bowl. Set aside.

  4. Once the yeast mixture has activated and the mixture is frothy. Add the remaining coconut sugar, coconut oil, and salt to the mixing bowl and stir until well combined.

  5. With the mixer on medium speed, beat in the eggs one at a time.

  6. Once all the eggs have been fully incorporated and mixture is well mixed and thick, add the cassava flour and stir on low speed until just combined.

  7. Scrape down the sides of the bowl using a rubber spatula, add tapioca flour and stir until a dough forms. The dough will be wet but not sticky.

  8. Prepare two large pieces of parchment paper, sprinkle one with additional tapioca flour. Pour the dough out onto this piece of parchment paper and sprinkle the top of the dough with a bit more tapioca flour.

  9. Cover the dough with the second piece of parchment paper and roll out into a large rectangle 11 x 13 inches.

  10. Spread ghee over the dough (or brush if using coconut oil) leaving a 1/4 inch border around the sides. Sprinkle the cinnamon sugar mixture all over the ghee.

  11. Roll up the dough. Rolling from the long (13 inch) side, using the parchment paper to help lift the dough up and over, pinching in a little when it meets the cinnamon sugar mixture and continue to roll up and over, pulling the parchment paper away as you go, until the dough is fully rolled. Continue to roll until the seam side is down.

  12. Cut the dough into pieces. The best way to easily cut the dough without disturbing the spirals is by using a serrated knife. Without pressing the knife down at all, gently rock the knife back and forth through the dough until it reaches the bottom. Start by cutting off the 1/2 inches of each end. Then cut the dough into 8-9 even pieces.

  13. Arrange the cinnamon roll slices in the prepared baking dish leaving some room between the rolls. Cover the dish with a slightly damp towel and set in a warm place in your kitchen to rise. If your oven has a proof setting, use this instead, especially if your kitchen is on the cooler side.

  14. While the dough is rising, heat oven to 350 degrees. Unless you are using the proof setting of your oven, then proof for 20 minutes, remove the cinnamon rolls and heat oven to 350.

  15. Bake cinnamon rolls for 23-25 minutes or until they are puffed and slightly browned around the edges.

  16. While cinnamon rolls are baking, prepare the frosting. Soften the coconut butter, in a medium heat safe bowl, in short 5 second bursts in the microwave or in a small pot. In a medium bowl, add the powdered sugar and 1 tsp of your milk of choice and stir well until thick and creamy. Add additional 1 tsp of milk and continue to mix to thin. Add additional splashes of milk until the frosting is to your desired thickness. (I prefer it on the thinner side (using 2.5 tsp of milk) still thick but just thin enough that it can be poured over the rolls instead of having to frost each individually.) Just be sure to add the milk in small splashes between mixing.

  17. Remove cinnamon rolls from the oven and let cool slightly.

  18. While still warm but cool enough to touch, spread the frosting over the cinnamon rolls and enjoy!

Recipe Notes

Serving: As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Helpful Kitchen Tools (affiliate links): silicone spatula, kitchen scale, rolling pin, pastry brush 

Make Ahead: These can prepared a day in advance all the way up to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above. 

Ghee - Sub for melted and cooled coconut oil and use a pastry brush to brush all over the dough. Or use all ghee, subbing ghee for coconut oil in the dough. 

Coconut Butter - Omit this entirely in the frosting and make a simple icing. This will require much less milk. Add milk in small splashes until it reaches desired thickness. 

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chocolate Frosted Donuts (paleo & nut free)

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Homemade Chocolate Frosted Donuts made healthier! These donuts are baked, not fried, covered in a luscious chocolate glaze and made better-for-you using only simple, unprocessed ingredients. The recipe is so quick and easy to make that these delicious donuts are sure to become an instant breakfast favorite!

What Do These Chocolate Frosted Donuts Taste Like?

These donuts are perfectly simple but incredibly delicious, just like a classic donut should taste. Sometimes, the best things are uncomplicated and this is a tasty example of that fact. The donut is soft and airy but still moist and just perfectly sweet. The perfect palette for the thick and creamy chocolate frosting and a hefty dose of fun sprinkles to give it that classic bakery feel. If you’re looking to bring more chocolate into your mornings, well these donuts are for you!

What Ingredients Are Used to Make These Chocolate Frosted Donuts?

These healthified Chocolate Frosted Donuts are paleo-friendly, meaning they are made with no gluten, grain, or dairy. They are refined sugar free (except for the sprinkles) and happen to be nut-free! Made with only 12 (total) simple, unprocessed ingredients. Here’s a look at the ingredients and possible substitutes and variations:

  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – This helps thicken the dough without making it too floury.
  • Baking Powder & Baking Soda – To make the donuts fluffy.
  • Salt – To balance the sweetness.
  • Coconut Sugar – The best granular sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for it’s great pricing and excellent quality.
  • Dairy Free Milk – I use whatever homemade milk I have on-hand. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!
  • Coconut Oil – Used in both the donut batter to add moisture and to create the chocolate frosting. Use avocado or olive oil instead of coconut in the batter.
  • Eggs – To help puff the donuts.
  • Vanilla – For that classic donut flavor.
  • Chocolate Chips – Used to make the chocolate frosting. Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s baking wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Maple Syrup – Helps create a thick but soft frosting.
  • Sprinkles – The perfect place to add some fun sprinkles! I am absolutely obsessed with the sprinkles by Supernatural. They come in beautiful and fun mixes and are made with conscientious ingredients! All their sprinkles are vegan, naturally colored, and made with no funky dyes or chemicals! I highly highly recommend them! (Not at all sponsored, I just really love them.) For these donuts I used their Great Big Blizzard mix to celebrate the first day of winter.

How To Make These Chocolate Frosted Donuts

These donuts are so easy to make and come together in a flash. They can baked, frosted, and sprinkled in under 30 minutes! The donut batter comes together quickly and requires no mixer! The donuts bake up fast, especially when made in a mini donut mold as I have done. And while the donuts are baking you whip up the straight forward, no-fuss chocolate glaze. Then just frost and sprinkle the donuts and that’s it! Here’s a look at the steps:

  1. Make the donut batter. The batter is made by mixing the wet and dry ingredients separately. The stirring the wet into the dry until a smooth and thick batter forms.
  2. Fill the donut mold. The batter is thick so easily fills into the donut mold. I find the cleanest way to fill the donut cavities is to pipe in the batter. See section below for more tips on this. I used a mini donut mold from Target.
  3. Bake the donuts. These donuts bake up quick in just about 10 minutes. If using a regular size donut pan (6 donuts) bake for 18-20 minutes.
  4. Make the frosting. The frosting comes together in a breeze and done while the donuts are baking.  Just combine the ingredients and melt over a double boiler or in the microwave.
  5. Frost and sprinkle the donuts! No special equipment required to frost, simply dunk the donut into the frosting, lift up and place on a wire rack. Top with sprinkles and that’s it.
  6. Enjoy! As with most homemade, baked donuts these are enjoyed the same day.

No donut pan? No problem! Bake them in a mini or regular muffin tin.

If you want to save some for later, once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Tips On Filling The Donut Tin

I used a piping bag with no tip to easily fill the mini donut wells. If you don’t have a piping bag, use a large plastic bag, fill with the batter, and snip a bottom corner of the bag for a single use alternative. I purchased this cake decorating set earlier this year and have found that I use it more often than I actually thought. Definitely worth the $16 purchase. Plus it comes in a small box for easy storage.

I usually make a crazy mess when attempting to fill a piping bag without another set of hands. But this time around I actually figured out a good hack! First, fold the bottom edge and use a clip to close it off and prevent any leakage, then place the empty bag in a tall glass, fold the edges over the sides and, use a silicone spatula to easily transfer the batter from the mixing bowl into the piping bag! See the picture below.

These healthier Chocolate Frosted Donuts are simple yet delicious. The recipe is so easy and requires no equipment! The donuts are soft and fluffy, topped with a thick and luscious chocolate glaze, perfect as a sweet breakfast or afternoon treat! And basically, your favorite hot beverages new best friend.

More Donut Recipes

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Chocolate Frosted Donuts

Simple yet delicious baked donuts made better-for-you! A soft and airy, but moist donut topped with a luscious chocolate frosting and of course, sprinkles. These couldn't be easier and sure to become a breakfast favorite. No donut tin? No problem! Make these in a muffin pan!

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

Servings 12 mini or 6 regular donuts

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp milk of choice (118 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 3 tbsp avocado oil (42 grams) or coconut oil (melted and cooled)
  • 2 eggs
  • 1 1/2 tsp vanilla

Chocolate Frosting

  • 1/4 cup chocolate chips or chunks (43 grams)
  • 1 tbsp coconut oil (13 grams)
  • 1 tsp maple syrup (6 grams)
  • 1 tsp milk of choice (6 grams)

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil. Skip if using a silicone donut mold.

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

  3. Using the same whisk, mix together the wet ingredients in a small bowl until light and frothy.

  4. Pour the wet ingredients into the dry and, using a silicone or wooden spoon, stir gently until everything is just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the donut tin wells. Use a piping bag or large plastic bag with tip of bottom edge cut off to easily fill the donut cavities. (See original post for more tips.)

  6. Bake the donuts for 9-10 minutes for mini donuts (18-20 for regular donuts) or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the frosting: In a small bowl melt all the ingredients together in the microwave using short bursts, or over a double boiler. Once everything is fully melted, stir until thick, shiny, and smooth. Let cool slightly.

  8. Let the donuts cool in the pan until safe to handle, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, dunk the smoother side of each donut into the chocolate, lift and return to cooling rack. Repeat with all donuts and top with sprinkles!

  10. Enjoy! These are best enjoyed on the same day, shortly after they have been frosted. 

Recipe Notes

Helpful Kitchen Tools (affiliate links): mini donut pan, regular donut pan, piping bag, silicone spatula, kitchen scale

Storage: Once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite coconut or maple sugar sweetened chocolate chopped into chunks. 

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Fluffy Gingerbread Pancakes (paleo & vegan-possible)

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December has arrived! Cue the gingerbread and peppermint flavored treats! Starting off the gingerbread season with a fluffy stack of Gingerbread Pancakes. These are light and fluffy pancakes spiked with all the requisite spices to achieve the perfect gingerbread flavor: lots of ginger, cinnamon, cloves, and nutmeg. It’s a perfectly spiced, seasonally-appropriate, healthified pancake stack to head into the holiday season and make those mornings extra cozy and festive.
What Do These Gingerbread Pancakes Taste Like?

These pancakes are thick but still light and fluffy, the ideal pancake texture. They are soft, a little dense, perfectly chewy, and have just the right amount of moisture to welcome a healthy drizzle of maple syrup but are just fine on their own. Lightly sweetened with coconut sugar and spiked with all the warming spices typical in a classic gingerbread recipe. It’s like a stack of gingerbread cookies in pancake form!

How Are These Gingerbread Pancakes Made?

These pancakes are SO easy to make! I like to mix up the batter in my Pyrex measuring cup and pour them directly into the hot pan, so minimal dishes are used to prep and make these! Here’s a rundown of the steps:

  1. Mix dairy-free milk with 1 tbsp lemon juice and let sit for 3 minutes. This makes the pancakes super fluffy and reminiscent of buttermilk pancakes.
  2. Whisk in the egg or your favorite vegan egg-replacement like a flax egg or premade egg substitute.
  3. Stir in the dry ingredients and gently mix until fully combined.
  4. Heat the pan over medium heat with a little oil if your pan requires it.
  5. Pour batter into the pan. I find that 1/4 cup batter makes the perfect sized pancake. This recipe makes exactly five 1/4 cup pancakes. But make any size you like!
  6. Let cook for 2-3 minutes and flip to cook other side.
  7. Repeat with all batter.
  8. Top with your favorite toppings and/or maple syrup.
  9. Enjoy!

Some topping ideas: A tart winter fruit like cranberry, pomegranate, or maybe some orange slices. Whipped cream or vanilla yogurt. Crunchy bits like pistachios, pecans, or sunflower seeds!

What Ingredients Are Used?

These pancakes are made better-for-you as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by replacing the egg with your favorite vegan-friendly egg replacement. Here’s a look at the ingredients you will need to make these:

  • Nut/Seed Milk – Use any milk you like! I always use whatever homemade nut/seed milk I have on-hand. To see how to make your own dairy free milk, check out this post here!
  • Lemon Juice – Helps the pancakes fluff and create a buttermilk-like effect without the use of dairy.
  • Egg – Gives these pancakes some fluff! Easily substituted for your favorite vegan-friendly replacement.
  • Almond Flour – The base of the pancakes and makes them gluten and grain free! The almond flour gives them a deliciously dense and chewy texture.
  • Tapioca Flour – Tapioca flour helps thicken the batter and gives them crispy crusts.
  • Coconut Flour – There is only 1 tbsp of coconut flour and not really detectable in the flavor, but gives the pancakes some extra body.
  • Baking Soda & Baking Powder – To give even more fluff to the pancakes.
  • Spices & Salt – All the classic gingerbread spices that you probably already have in your pantry: ginger, cinnamon, cloves, and nutmeg!

These Gingerbread Pancakes are gluten, grain, and dairy free, but really taste delicious, are oh-so-fluffy and the perfect festive breakfast to ring in the holiday season! 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. This recipe is easy to double, or triple (!), if you’re feeding a crowd! This is perfect for leisurely weekend mornings but the recipe is so easy you could easily whip them up on a busy weekday!

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

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Fluffy Gingerbread Pancakes

Thick and fluffy pancakes spiked with all the classic gingerbread spices. These healthier pancakes are incredibly delicious and made with a few simple ingredients. Made in just one bowl! The perfect festive breakfast to celebrate the holiday season.

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 (95 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 2 tbsp coconut sugar (16 grams)
  • 1 tbsp coconut flour (8 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt
  • 1 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

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 or egg substitute until it's well mixed and frothy.

  3. Then add all the remaining 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. Repeat with remaining batter.

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

Recipe Notes

Helpful Kitchen Tools (affiliate links): pyrex measuring cup, small syrup pitcher, silicone spatula, kitchen scale

Nut/Seed Milk: 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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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Healthier Homemade Pop-Tarts! (paleo)

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If there’s one thing from my childhood that I truly miss eating, it’s Pop-Tarts. Frosted Brown Sugar Cinnamon Pop-Tarts to be precise. It seemed like there was never a wrong time to enjoy a Pop-Tart be it breakfast, lunch, snack, or dessert. Popping that cinnamony goodness into the toaster until the pastry is just perfectly crisp and golden and the filling warm and gooey – well that was just pure bliss. But, as I started to become more aware of ingredients and nutrition I left my beloved Pop-Tarts behind. That is, until now. I have been wanting to create a Healthier Pop-Tart for so long and this recipe is many many months in the making. So I am exceptionally happy to finally share these Healthier Homemade Pop-Tarts!

What Do They Taste Like?

These Homemade Pop-Tarts taste almost exactly like the original boxed variety but without all the additives and preservatives. My recipe has an almond flour based pastry dough that crisps up to an enticing golden brown while still maintaining a perfect chewy texture. The filling is coconut sugar based, instead of brown sugar to avoid the refined sugars, with a punch of cinnamon to create a wonderfully cozy gooey center when warm. And of course, finished off with a cinnamon spiked frosting (which is actually more of a cinnamon sugar glaze) that amplifies the cinnamony filling so you get delicious pastry and cinnamon sugar in every single bite.

How Are These Pop-Tarts Made?

It is actually fairly simple to make your own toaster pastry and definitely worth the extra effort. This homemade version is not only better-for-you it actually tastes better than the original (in my humble opinion). Here’s an overview of the steps. Also, check out the step-by-steps photo below on how to roll out the dough.

  1. Make the pastry by first mixing together the dry ingredients. Then mash in the maple syrup and coconut oil until it becomes a damp sandy texture. Then, drizzle in ice cold water and fold until a dough forms.
  2. Separate dough into even 2 discs. Wrap discs in parchment paper and chill in the fridge for 2 hours.
  3. Roll out one piece of dough into a large 9×10 rectangle.
  4. Cut a large rectangle of 8×9. Use a ruler for this. And I find a pizza cutter to be the easiest tool for crisp lines.
  5. Slice the rectangle in half lengthwise so you have two 4×9 strips of pastry.
  6. Then slice widthwise into thirds. So you will have six 3×4 rectangles. Again check out the picture below to see the slicing method.
  7. Brush dough with egg wash. This helps the filling stick to the pastry. To make these vegan just brush the dough with your favorite dairy free milk.
  8. Make filling by just mixing 3 ingredients in a small bowl.
  9. Add filling to one side of the pastry rectangles, leaving a small border around the edges.
  10. Cover the filling with other side of pastry.
  11. Brush top with egg wash or dairy free milk if vegan.
  12. Seal the edges of the filled pastry with your fingers. Use a fork to close the edges of the pastry and poke a few air holes in the top layer of the pastry.
  13. Repeat steps with other piece of dough. 
  14. Bake for 21 minutes. 
  15. Make the frosting by mixing 4 ingredients together in a small bowl.
  16. Frost the Pop-Tarts once they have cooled slightly.
  17. Enjoy!

These Pop-Tarts are excellent while warm just after the frosting has set. But, just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. To reheat, just toast on lowest setting or microwave briefly until warm!

Let’s Talk About The Frosting

While these can absolutely be enjoyed without the frosting, I find that the frosting really makes these just perfect. The frosting is incredibly easy to make and even easier to spread onto the pastry and it only takes a few minutes to set. The frosting is really more of a sugar glaze and made from powdered sugar, a bit of milk, a hit of cinnamon, and some vanilla extract. I tested the frosting with a variety of different sugars including Lakanto sugar, organic cane sugar, and coconut sugar. The Lakanto is a good option if you want to reduce the amount of overall sugar, but I found the erythritol aftertaste to be a little too pronounced for my liking. Powdered coconut sugar is a good option to keep these strictly refined sugar free. It tasted great but turned the frosting a slightly unappealing brown color. I definitely prefer the organic cane sugar as it tasted most similar to the original without being too processed and the color was just right.

How To Make Your Own Powdered Sugar

I made my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! If making your own, you can essentially use any type of granular sugar. Just choose the sugar that suits you most. To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

What Ingredients Are Used?

The best part of these Homemade Pop-Tarts is that they taste so similar to the original but without all the junk! They contain no refined flours, sugars, or oils. They are also paleo-friendly meaning they contain no gluten, grain, or dairy! These are also very easily made vegan! Here’s a look at the main ingredients used in this recipe and some substitutes/variations!

  • Almond Flour –  The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help thicken and crisp the dough and in the filling which acts as a binder for the cinnamon and coconut sugar.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – Used in the filling and tastes very similar to traditional brown sugar without being overly processed or refined.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk!
  • Cinnamon – Of course we need lots of cinnamon for these cinnamon packed Pop-Tarts!
  • Powdered Cane Sugar of Choice – Use any powdered sugar you like. Make your own powdered sugar using coconut sugar to keep this refined sugar free. Use Lakanto powdered sugar to reduce the sugar content. Or make your own powdered organic cane sugar. (See the section above on how to make your own.)
  • Milk – Use any dairy/non-dairy milk to create the frosting!
  • Vanilla – To add an extra touch of flavor to the frosting.

These Healthier Homemade Pop-Tarts are so incredibly tasty and definitely worth making at home. They pack all the fun flavor of the original without all the extra junk. Prep these in advanced and toast ’em up for a quick, delicious, and healthier treat on-the-go. These Homemade Pop-Tarts make me certain now, more than ever, that there’s really never a wrong time to enjoy a toaster pastry.

paleo friendly (gluten/grain/dairy free), vegan-option

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Homemade Cinnamon Pop-Tarts

These Homemade Pop-Tarts are even better than the original. They taste almost exactly like the boxed variety but without all the junk!

paleo-friendly (gluten/grain/dairy free), vegan option

Servings 6 pastries

Ingredients

Pastry Dough

  • 2 cups almond flour (240 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp salt (1 gram)
  • 4 tbsp maple syrup (85 grams)
  • 4 tbsp coconut oil (55 grams) room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water (28-42 grams)

Cinnamon Sugar Filling

  • 1/2 cup coconut sugar (72 grams)
  • 1 tbsp cinnamon (5 grams)
  • 1 tbsp tapioca flour (7 grams)
  • egg wash: 1 egg beaten with 2 tsp milk of choice if vegan just use milk of choice

Cinnamon Frosting

  • 1/2 cup powdered sugar of choice (see notes)
  • 2 tsp milk of choice
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.

  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.

  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough form. Add additional water in small splashes if necessary to form a dough.

  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days.

  5. When ready to bake heat, oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Roll out one piece of dough into a large 9x10 rectangle. See original post for step-by-step photos of cutting and assembling the Pop-Tarts.

  6. Cut a large rectangle of 8x9 inches. Using a ruler is helpful and I find a pizza cutter to be the easiest tool for crisp straight lines.

  7. Slice the rectangle lengthwise so you have two 4x9 strips of pastry.

  8. Then slice widthwise into thirds making six 3x4 rectangles.

  9. Brush all six pieces of dough with egg wash. If vegan just brush the dough with your dairy free milk of choice.

  10. Make the filling by mixing the coconut sugar, cinnamon, and tapioca flour together in a small bowl until well incorporated.

  11. Heap half the filling onto the three pieces of the pastry dough leaving a 1/2 inch border around the edges.

  12. Cover the filling with other side of pastry. If moving the pastry dough around is difficult it is helpful to place the dough back in the fridge for a few minutes to help re-firm the dough and allow for easier handling. Brush the top with egg wash or dairy free milk if vegan.

  13. Seal the edges of the filled pastry by pressing down slightly with your fingers. Then, use a fork to close the edges of the pastry. Again this is easier for the dough is cold. Poke a few air holes in the top layer of the pastry using the fork or a toothpick.

  14. Repeat rolling and filling steps with other pastry disc.

  15. Bake for 19-21 minutes or until the pastry is golden brown all over and just browning at the edges. Remove from oven and let cool slightly.

  16. Make the frosting by mixing together the powdered sugar, milk, cinnamon and vanilla in a small bowl until an even mixture forms.

  17. Once Pop-Tarts have cooled slightly spoon a bit of frosting on the top of the pastry and create a rectangle of frosting. Let the frosting set a few minutes and once firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicon spatula, kitchen scale, pizza cutter, pastry brush

Assembly Tips: The dough will be easiest to work with when it's cold. I like to roll out the dough on a large cutting board, this makes it easiest to transport to and from the fridge if the dough starts to get too warm to work with.

Storage: Just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. When ready to eat, just toast on lowest setting or microwave  until warm! 

Homemade Powdered Sugar: To make your own powdered sugar simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar in the recipe. I used 6 tablespoon of organic cane sugar to get 1/2 cup of powdered cane sugar. 

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Caramel Swirl Streusel Bread (grain free & dairy free)

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Sometimes, recipe ideas, for one reason or another, just do not turn out. I had been working on a dessert idea that was essentially born out of a funny mistake my husband made when he was attempting to say “butternut squash” and instead said “butternut scotch”. I, being the loving and supportive wife that I am, proceeded to laugh in his face. Just so you can appreciate how great of a wife I am, English is his second language. After my fit of laughter, I immediately thought that a “butternut scotch” something would be a very cool name for a dessert. So I proceeded to spend months attempting to combine butternut squash puree and a paleo butterscotch sauce into various kinds of dessert to no avail. Who’s laughing now? Definitely not me! As much as my OCD serves me at times, this was not one of those instances. Finally, I convinced myself to give up on the idea, because the thought of baking and pureeing yet another butternut squash sounded absolutely dreadful. Sometimes you just have to let go of an idea to let another one grow. What that disastrous dessert attempt led to was this, healthy(ish) Caramel Swirl Streusel Bread. It’s an upgraded take on classic streusel bread but instead of a cinnamon sugar mixture ribboned through a fluffy loaf, mine has a simple creamy caramel sauce, which really takes it to a whole new level of delicious.

What Does It Taste Like?

This Caramel Swirl Streusel Bread is really something special. It has a just perfectly sweet crumb that is light and fluffy yet moist. The bread is sweetened with cane sugar and kissed with cinnamon. The batter for this Streusel Bread comes together quickly in just one bowl! A simple yet incredibly addicting vegan caramel sauce is sandwiched between two layers of the batter to create the center swirl. The caramel sauce is made of coconut cream and coconut sugar caramelized together over a low flame on the stove. The coconut sugar has an inherently caramel-like flavor that, when reduced with the coconut cream creates a thick sauce that tastes almost exactly like a traditional caramel. I am fairly confident that any taster would not be the wiser that this is made with no dairy, refined sugars, or oils, it’s just that good. Then, as this is in fact a Streusel Bread, it is adorned with a simple crumble topping. The streusel topping is made with similar ingredients to the bread, but adds a wonderful sweet, cinnamony, and crispy crust to the top that really complements the bread and caramel layers beneath. This bread is the perfect anytime treat – be it a sweet breakfast, accompaniment to your afternoon caffeine fix, or maybe topped with a scoop of your favorite vanilla for a next level dessert. There really is never a bad time to enjoy a slice of this heavenly loaf.


How Is It Made?

I’ll be straightforward and say that this is not a one-bowl-baking-situation that I am so fond of. There are some steps and there will be a moderate amount of dishes as there are three components to this bread. But, I can assure you that IT IS WORTH IT! Because this bread is truly something special, and sometimes, special things take a bit more time. While admittedly this looker of a loaf takes a few more minutes than your basic quick bread or one bowl bake, this Caramel Swirl Streusel Bread is actually really simple! Here’s a rundown of the steps:

  1. Make the caramel by reducing coconut cream, coconut sugar, and coconut oil in a small pot over a medium low flame for 7-8 minutes. No special tools, like a candy thermometer, are needed to make the caramel. Just combine the ingredients and stir occasionally while it gently bubbles away. I do recommend a silicon spatula for the stirring, it’s incredibly resistant to heat and easy to clean. After it’s reduced, remove from heat, stir in the vanilla and set aside to cool.
  2. Make the streusel topping while the caramel is cooking down by mixing the dry ingredients first, then mashing everything together with coconut oil to create a sandy crumb. I like to use my fingers for this, but a fork is also fine.
  3. Mix the wet ingredients for the batter together in a large bowl or in the bowl of a stand mixer.
  4. Add the dry ingredients to the wet ingredients and stir until everything is just fully incorporated. Scrape down the sides of the bowl once during mixing to ensure everything is thoroughly distributed and avoid overmixing.
  5. Add half the batter to a loaf pan and smooth out with a rubber spatula to create one even layer.
  6. Pour the caramel sauce over the batter and spread out to the edges.
  7. Cover caramel with remaining batter creating the upper layer of the loaf.
  8. Top batter with streusel mixture. 
  9. Bake, let cool, and enjoy! 

This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when it the caramel has set and be easier to cut, the caramel layer may ooze out slightly and, while messy, it is absolutely magical. This loaf will keep at room temperature for a day or so in an airtight container. Afterwards, slice any remaining portion and store in the freezer. This would be amazing warmed up a bit in a toaster oven or microwave for the above mentioned reason and below photographic proof.

What Ingredients Do I Need?

This Caramel Swirl Streusel Bread is made with better-for-you ingredients as it contains no hydrogenated oils or refined flours. Normally, my recipes are refined sugar free, but, for this bread I used both cane sugar and coconut sugar. I attempted to use all coconut sugar for this recipe, but unfortunately it yielded a bread that tasted monotonous and the wonderful caramel layer really disappeared into the loaf. So, the streusel and caramel are made with coconut sugar while the bread itself is sweetened with organic cane sugar. Organic cane sugar is much less refined than conventional white sugar but very similar in taste. Here’s a look at the main ingredients you’ll need:

Coconut Sugar – The caramel and streusel topping are both sweetened with coconut sugar. It is more similar in flavor to brown sugar than white sugar and is a delicious complement to cinnamon. It makes for a deliciously satisfying crunchy top in the streusel while creating a deeply flavorful caramel layer. I use and love Nutiva’s coconut sugar which I find has excellent quality at a reasonable price.

Coconut Oil – The oil used for this bread and really creates a flavorful and moist texture without feeling too rich. It’s a simple and easy replacement for butter which makes this dairy free. Use virgin coconut oil if you do not mind the coconut flavor, if you prefer a more neutral tasting oil, use refined coconut oil. I exclusively use Nutiva’s (refined) coconut oil and have made a habit of investing in the largest possible container. Of course I do an excessive amount of baking, but if you’re running through coconut oil containers often I highly recommend doing the same – it’s a great way to reduce plastic waste, save money, and trips to the store.

Coconut Cream – This is the thick white layer on the top of a fresh can of coconut milk. This, when reduced with the coconut sugar, creates the creamy caramel layer. You can purchase cans of coconut cream which contains more of the fluffy white part than milk. Otherwise, just use a regular can of coconut milk skimming as much of the cream off the top as possible.

Cassava & Tapioca Flour – My absolute go-to flour combination when it comes to grain free and nut free baking. I love how fluffy this bread turns out using these two flours with the added moisture of the cane sugar. I recently discovered that Amazon has the best pricing for cassava flour, compared to the health food stores near me and, surprisingly, Thrive Market. And I use Bob’s Red Mill for the tapioca flour.

Cane Sugar – The loaf is sweetened with organic cane sugar and creates a flavorful and light bread that is just perfectly sweet without feeling overindulgent. Wholesome Sweeteners makes an organic cane sugar that is excellent. Alternatively, Whole Food’s 365 brand is a cheaper option with comparable quality.

While this bread is definitely a treat, it is made with simple, real ingredients that are not overly processed or refined. This bread is gluten free, grain free, dairy free, and nut-free!

While this bread would be a welcome treat any time of year, this is sure to be especially satisfying during these cooler months. A thick slice of this Caramel Swirl Streusel Bread alongside your favorite warm beverage is sure to have you feeling all kinds of cozy with its soft and fluffy bread, ample cinnamon, creamy caramel layer, and addictingly crispy streusel topping.

gluten free, grain free, dairy free, nut free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Caramel Swirl Streusel Bread

This loaf is really something special - a caramel layer ribboned through a soft and fluffy bread and topped with a deliciously addicting streusel top. The perfect treat for any time of day!

gluten/grain/dairy free, nut free

Servings 1 loaf

Ingredients

Caramel Sauce

  • 2/3 cup coconut cream (171 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 2 tsp coconut oil (10 grams)
  • 2 tsp vanilla (10 grams)

Streusel Topping

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/8 tsp sea salt
  • 3 tbsp coconut oil (40 grams)

Batter Ingredients

  • 1 cup cane sugar (210 grams)
  • 1/2 cup coconut oil (90 grams) melted and cooled
  • 4 eggs ideally room temp
  • 1 tsp vanilla (5 grams)
  • 1 1/2 cups cassava flour (204 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon (2 tsp)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/2 tsp baking soda (2 grams)
  • 1/2 tsp salt (2 grams)

Instructions

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

  2. Make the caramel layer by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 7-8 minutes or until the mixture has reduced, become a dark brown, and is thick. Remove from heat, stir in the vanilla, and set aside.

  3. While the caramel is reducing, make the streusel topping. Combine the coconut sugar, cassava flour, cinnamon, and salt in a small bowl and mix until well combined. Add the coconut oil and mash together with a fork or your fingertips until everything is the texture of damp sand. Set aside.

  4. Make the bread batter by mixing the coconut sugar, coconut oil, eggs, and vanilla together in the bowl of a stand mixer or a large bowl if mixing by hand, until everything is well incorporated and bubbly.

  5. Add in the remaining batter ingredients and stir until just fully combined. Scrape down the sides of the bowl once during mixing to ensure all ingredients are evenly distributed and prevent overmixing.

  6. Scoop half the batter into the prepared baking dish and, using a silicone spatula, spread out into an even layer.

  7. Pour the caramel sauce over the lower batter layer.

  8. Evenly distribute the remaining batter over the caramel and spread out into an even layer.

  9. Spread streusel mixture all over the top batter layer.

  10. Bake in the center rack of the oven for 52-55 minutes or until the top is golden brown all over and the middle appears set. Test for doneness by piercing with a toothpick, if it comes out clean it is done!

  11. Let cool in baking dish for at least 10 minutes before moving to a wire rack to cool completely.

  12. This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when the caramel has set and it will be easier slice, the caramel layer may ooze out slightly and while messy, it is absolutely magical.

Recipe Notes

Storage: This will keep stored in an airtight container in a cool place for a day or so. Afterwards, slice any uneaten portion and freeze for longer storage. Although this bread is delicious eaten at room temperature it is really exceptional when heated up for a bit in a toaster oven/microwave and the bread becomes warm and the caramel gooey. 

Kitchen Tools (affiliate links): loaf pan, silicon spatula, kitchen scale

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Baked Ginger Apple Cider Donuts (paleo & nut free)

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I have a firm belief that the coziest part of fall flavors all comes down to the spices.  Those pumpkin packed desserts would not be nearly as delicious if not for the pumpkin pie spice that always accompanies. Similarly, as much as apples are delicious on their own, it’s all the additional warming spices that brings on that true feeling of comfort in dessert form. Which brings me to these super cozy, perfectly fall, and exceptionally delicious Baked Ginger Apple Cider Donuts. A fluffy donut made with seasonally appropriate apple cider, spiked with apple pie inspired spices, and an extra hit of ginger creating the coziest of fall breakfast foods.What Do They Taste Like?

These Baked Ginger Apple Cider Donuts have a soft and cake-like texture, but still feel light and airy, and so, not overly heavy. Unlike a traditionally fried donut, the baked variety yields a donut that is fluffy, but without the trip to the fryer they do not feel overindulgent. The liquid base of apple cider gives these donuts a mild apple flavor, but is amplified with all the additional spices so synonymous with apple pie – a hefty dose of cinnamon, along with nutmeg and cardamom. And to give these a little twist I really turn up the ginger flavor. Ginger and apple is really an unsung flavor combination in the fall. Cinnamon and apple will always be a classic, but the ginger really gives it an incredible depth of flavor and a bit of a freshness. And these donuts are an example of that, because that unassuming flavor trifecta really makes these donuts something special. The donuts are rolled in a simple cinnamon sugar coating to give them that traditional apple cider donut feel. And because, I’m pretty sure the consensus on donuts is that the coatings are the best part.

How Are They Made?

The best part about baked donuts is that, unlike the traditional fried variety, they are SO easy to make. Really, all that’s done is make the batter, distribute it into a lightly greased donut mold, and baked! If you don’t have a muffin pan, make donut muffins in a muffin tin. Once they are baked and cooled slightly, it’s brushed with a kiss of coconut oil and dipped in a simple cinnamon sugar mixture. And that’s it! Here are the basic steps:

  1. Mix the dry ingredients together in a medium bowl.
  2. Mix the wet ingredients together in a smaller bowl.
  3. Add the wet to the dry mixture and stir until thoroughly combined and no lumps remain.
  4. Distribute the batter into a lightly greased donut pan. I sometimes like to use a spare piping bag that I’ve cut a larger hole into the bottom to help cleanly add the batter into the molds. Although this isn’t necessary at all, feel free to spoon or pour the batter into the mold with a spouted bowl or measuring cup.
  5. Bake the donuts in the preheated oven for just about 15 minutes. While the donuts bake, mix the simple cinnamon sugar mixture.
  6. Let the donuts cool slightly before removing them from the molds.
  7. Brush or dunk the donuts with a little melted ghee or coconut oil to help adhere the cinnamon sugar coating to the donuts. I prefer using a silicon brush for this, it’s a bit neater and ensures a more even coverage of oil. Alternatively quickly dunk each side of the donut into the melted oil.
  8. Coat the donuts in the cinnamon sugar mixture by dunking each side of the donut into the mixture.
  9. Done! These are best served warmed and enjoyed the same day. These will keep at room temperature in an airtight container for a day or so, but I highly recommend reheating them slightly in a microwave or toaster oven before enjoying.

What Ingredients Are Used?

These donuts are made better-for-you by only using real, simple ingredients. No refined flours or oils are used. They are paleo-friendly, meaning they are gluten, grain, and dairy free. And they are nut free as well! Here’s a quick run down of the ingredients:

Apple Cider – Probably the most important ingredient in these Ginger Apple Cider Donuts is the apple cider! It’s a seasonal ingredient that always appears in markets as soon as fall hits and it’s a wonderful donut flavor! Nearly any health food store near you will stock apple cider during the fall. Try to find an organic variety, if possible, and contains only one ingredient: apples.

Avocado Oil – I especially love the use of avocado oil in these donuts. It gives them a wonderful moistness without overpowering any of the flavors.  Feel free to sub avocado oil with olive oil or melted and cooled coconut oil. My go-to brand is always Chosen Foods Avocado Oil, which we grab at Costco for the best pricing.

Cassava Flour & Tapioca Flour – This combination of unrefined flours is the most similar to white flour I’ve found all while being gluten and grain free! It makes for a fluffy and light texture in these donuts. I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And I use Bob’s Red Mill for the tapioca flour.

Coconut Sugar & Cane Sugar– To make these (mostly) refined sugar free, I use coconut sugar in the donut batter. Which lends a wonderfully caramelly flavor that goes wonderfully with the ginger, apple cider, and apple pie inspired spices. For the cinnamon sugar coating however, I went with a more traditional choice of cane sugar. I use organic cane sugar rather than the more refined white sugar. I find that the cane sugar acts as a firmer coating and gives these more of that classic Apple Cider Donut taste. Feel free to use all coconut sugar to make these completely refined sugar free.

Spices – As fall flavors are all about the spices, I highly recommend using good quality spices for these. My brand of choice for most spices is Frontier Co-op. I find their spices are of good quality and conscientiously sourced. This is the perfect time of year to go through your spice drawer and ditch any that are no longer good! I always ignore the use by date and go with the sniff test. If the spice has little to no odor, it’s past it’s prime and time to replace.

These Baked Ginger Apple Cider Donuts are the perfect seasonal treat for fall. Fluffy donuts with a kiss of apple, all the warming spices, and coated in a deliciously satisfying cinnamon sugar mixture. These are a delicious healthier breakfast on-the-go or the perfect accompaniment to your favorite warm beverage are are sure to give you all the cozy autumnal vibes.
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Baked Ginger Apple Cider Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with a simple cinnamon sugar dusting. Everything you would expect from a traditional apple cider donut but with an extra ginger twist and made better-for-you! Don't have a donut pan? No problem! Just make these in a muffin tin!

paleo-friendly (gluten/grain/dairy free), nut free

Servings 6 donuts

Ingredients

Dry Ingredients

  • 1 cup cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 2 tsp cinnamon (4 grams)
  • 1 1/2 tsp ground ginger (2 grams)
  • 1/2 tsp nutmeg (1 gram)
  • 1/4 tsp cardamom (1 gram)
  • 1/4 tsp salt (1 gram)

Wet Ingredients

  • 1/2 cup apple cider (134 grams) not apple cider vinegar
  • 3 tbsp avocado oil (36 grams) or coconut oil, melted and cooled
  • 2 eggs
  • 1 tsp vanilla (4 grams)

Cinnamon Sugar Coating

  • 2 tbsp coconut oil or ghee melted
  • 1/4 cup cane sugar or coconut sugar
  • 1 tsp cinnamon

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little 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. Pour the wet ingredients into the dry and stir gently until just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the 6 donut pan wells.

  6. Bake the donuts for 15-16 minutes or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the cane or coconut sugar and cinnamon until well mixed.

  8. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.

  10. Dunk each side of the donut into the sugar mixture and place back on the rack. Repeat the oil & sugar coating with all remaining donuts.

  11. Best served warm!

Recipe Notes

Cane Sugar vs. Coconut Sugar: I preferred coated these with cane sugar to give them a more authentic Apple Cider Donut feel, however feel free to use all coconut sugar to make these refined sugar free. 

Storage Tips: These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven/toaster oven for a few minutes or microwave for a few seconds. These can be stored in the freezer in an airtight container for longer storage.

Kitchen Tools (affiliate links): Donut Pan, Pastry Brush

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

This post may contain affiliate links. Any product I choose to include is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.