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Chai Spice Baked Donuts (paleo & nut free)

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It’s Finally the First Day of Fall Recipe! 
It’s finally the first day of fall and to celebrate this season change, although I was very tempted, I am sharing with you a non-pumpkin/non-pumpkin spice latte related recipe *gasp*. Truthfully, I was planning on posting a Pumpkin Chocolate Chip Cookie recipe to celebrate this first day into autumn, but as the end of summer progressed I felt like Instagram became one big blur of other bloggers similar thoughts. I just couldn’t bring myself to add another cookie recipe to the pumpkin heap that is fall. And I’m glad I changed my plans because I’m extremely excited to share a recipe inspired by one of my favorite fall flavors, these Chai Spice Baked Donuts!
These donuts took a little extra time to perfect but I am so proud of the delicious results. They are baked so they do not feel heavy or overindulgent and still have an incredibly light and fluffy texture you hope for in a donut. They are moist but airy and perfectly spiced with all the warming spices like cinnamon, nutmeg, and ginger that are true to a traditional chai tea blend. Once baked, they are coated in a touch of coconut oil (but ghee would also be amazing) and rolled in a chai-inspired dusting; a deliciously addicting blend of coconut sugar, cinnamon, and powdered ginger. These donuts are basically like a churro and a healthy baked donut had a chai-flavored love child that will make you want to pull out all the cozy blankets, fuzzy socks, and eat alongside your favorite morning brew, be that coffee of tea. Yep, these are basically straight up cozy vibes. These donuts are incredibly easy to make and although the recipe list may seem long, don’t let that deter you! The seemingly long ingredient list is mostly just spices, the batter is actually made with only 8 main ingredients. To make the batter we just mix the wet and dry ingredients separately, stir the wet ingredients into the dry, and blend until a smooth batter forms. Then transfer to your donut mold and bake for less than 20 minutes! Once they are cool enough to handle they are kissed with a touch of oil. This can be done by either dunking in a bowl of melted coconut oil or ghee or brushing the exterior of the donut with a pastry brush. Surprisingly, I prefer the brushing method, typically I’d go to great lengths to avoid making an extra dirty dish, I found that brushing was a touch less messy and ensured a more even coverage of oil. Plus, ever since I purchased this machine safe pastry brush, I don’t think twice about busting it out. After the oil, the donuts are dunked in the coconut sugar dusting and that’s it! Cozy donut heaven ready to enjoy in just about 45 minutes.
These donuts are made healthier by using no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free. Plus, they are nut free by using cassava flour. Since finding out I have an almond intolerance, I have relied fairly heavily on cassava. Although it’s a bit pricey (but comparable to almond flour) a little goes a long way. I typically use about 75% of the amount flour I would normally use with other flours. I highly recommend trying out a few cassava based recipes if you have yet to do so! It’s a pretty versatile flour. And anything that can create a healthier donut that looks and tastes like this is just fine by me.

Happy first day of fall friends! I can’t wait to share so many new seasonally inspired treats for autumn with over these next few months with you! And hit me up if you’re still interested in that Healthier Pumpkin Chocolate Chip Cookie recipe.

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

If you make this recipe, please leave 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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Chai Spice Baked Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with chai inspired sugar dusting! It's kind of like a churro and a donut had a chai spiced baby. Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour
  • 2 tbsp tapioca flour
  • 1/2 cup coconut sugar
  • 1 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp orange zest
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • dash of cloves
  • dash of black pepper

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 3 tbsp avocado oil or coconut oil (melted and cooled)
  • 2 eggs
  • 1 tsp vanilla

Donut Coating

  • 2 tbsp coconut oil or ghee
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger

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 tin wells.

  6. Bake the donuts for 17-19 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 coconut sugar, cinnamon, and ginger 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 to let cool. Repeat the oil & sugar coating with all remaining donuts.

Recipe Notes

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 for a few minutes or the microwave for a few seconds. 

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

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Healthy Chunky Chocolate Granola (gluten free & vegan)

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More often than not, I believe that homemade is best. Fresh out of the oven or hot off the stove, typically, tastes better than store bought. Of course, there are a few exceptions, sushi nights at home, for example, never tastes as good as our favorite restaurant. And while I do love making my own ice cream, I’m pretty sure it will never come close to Jeni’s dairy free scoops of heaven. But granola will never come close to seeing that list. There are endless reasons to make your own granola: it’s incredibly easy to make, super customizable, tastes way better than store bought, usually better for you, reduces plastic consumption, and is so much cheaper. Plus, a huge side benefit, it makes your house smell amazing. Which, I think, is reason enough to stop buying the bagged stuff.

It’s been way too long since I’ve made granola and I suddenly had the urge to create a new recipe for a chocolate flavored version. As with most things related to baking, I have very strong opinions about granola specifications. First, and most importantly, it must be chunky and have large clusters. In my opinion, “granola” that is merely small pieces of several ingredients is just a muesli or a baked trail mix. And while those can still be delicious, I wouldn’t categorize them as granola. Granola must have chunks. And secondly, there should be a good variation of textures and flavors. On this point, I’m less specific, but granola is the perfect palate for fun and interesting flavor combinations. (Like this Blueberry Ginger Granola, an oldie but a goodie.)And this (healthy) Chunky Chocolate Granola hits on both those parameters. It’s got huge chunky clusters, it’s just perfectly sweet, and has a deliciously satisfying crunch that is counterbalanced with the chewy dried fruit. I used dried mulberries in this recipe, which I love deeply on their own and, if I’m being honest, I really created this recipe around them. They are wonderfully chewy, subtly sweet, and are similar in flavor to a fig. I have always wanted to bake with them and am happy to say that they are a great addition to granola. And, like most other berries, they are delicious paired with chocolate. If you can’t find or don’t like mulberries, I give a few good substitutions in the recipe below. Basically any dried fruit, that’s not very dry (like mango or pineapple), can be used here like raisins, cranberries, or currants.

This homemade granola is not only delicious, it’s good for you! I’ve packed this granola with so many nutritional powerhouses. Mulberries are an excellent source of antioxidants, walnuts and flax are rich in Omega-3 which is beneficial to your gut and brain, coconut has good healthy fats, oats for fiber and to keep you full, and cacao is rich in iron and polyphenols. This granola is completely sweetened with maple syrup which is a sweetener with benefits! It has nutrients like zinc and calcium. Just remember these things when you’re debating whether you should have another handful or not. And while this granola is delicious on it’s own, it’s the perfect added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Hopefully I’ve convinced you to go forth and make some granola! I have a feeling after you make this one, you’ll be hooked.

gluten free, naturally sweetened, vegan

If you make this recipe, please feel free to leave 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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Healthy Chunky Chocolate Granola

A super easy, but incredibly delicious granola that's so much better than store bought and packed with superfoods and nutrient dense ingredients. It's delicious on it's on or as an added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Anyway you enjoy it, it's a wonderful healthy snack.

gluten-free, naturally sweetened, vegan

Course Breakfast, Snack

Ingredients

  • 2 cups old fashioned rolled oats gluten free
  • 1 cup raw walnuts roughly chopped
  • 3/4 cup shredded coconuts unsweetened
  • 1/2-3/4 cup dried mulberries optional (see notes)
  • 1/2 cup cacao powder
  • 1/4 cup sesame seeds
  • 1/4 cup flaxmeal
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla

Instructions

  1. Heat oven to 325 degrees. Prepare a baking sheet by lining with parchment paper.

  2. In a large bowl stir together oats, walnuts, 1/2 cup mulberries (or other dried fruit), shredded coconut, cacao powder, sesame seeds, flax, and sea salt until all is well combined, set aside.

  3. Melt the coconut oil with the maple syrup, either in a microwave (about 30 seconds) or in a small pot (over low heat). Once melted, stir together well. Remove from heat. Add in the vanilla and stir again.

  4. Pour the warm maple mixture over the dry ingredients and stir together until everything is well coated.

  5. Spread granola over baking sheet and arrange into one thin, even layer.

  6. Bake for 10 minutes. Then rotate the pan 180 degrees in the oven to ensure even cooking. Bake for another 12-15 more minutes. Granola is done when it has turned a darker shade of brown and smells amazing.

  7. Remove from oven and let cool completely. Once cool, break up into chunks and add additional dried fruit if you like. Keep granola in an airtight container either at room temperature in cool place for a few days or freezer for longer storage.

Recipe Notes

I love mulberries in combination with the chocolatey cacao powder, nuts, and seeds in this recipe. They add the perfect chewy texture to the crunchy granola. If you can't find dried mulberries or just prefer not to use them, feel free to omit completely or substitute for another dried fruit! Other good options are dried cranberries, raisins, currants, blueberries, or strawberries. 

The key to a chunky granola is to not stir it while baking and to leave it as is while it cools, this ensures chunky granola clusters form while it cools. 

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Easy Baked Blueberry Donuts (paleo & nut free)

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Welcome to my End of Summer Recipes Series!It’s the first day of September and we’ve officially entered what I’m referring to as the “baking shoulder season”. It’s not technically fall but summer feels as if it’s basically over. The days are noticeable shorter, there is a slight nip in the air, and thus, sweatshirts and sweaters are starting to make a come back in the cooler mornings and evenings. The farmer’s market is also indicating the season’s end. Just two weeks ago stands were bursting with all kinds of stone fruit and berries. Now, while there are still summer favorites available, produce is peppered with autumnal alternatives like early apples and persimmons. And I, still not ready to slip into fall, am pushing summer fruit filled recipes to the very brink. And hopefully, you’re on board with this too, because these Blueberry Donuts are just too good to be missed!
My Easy Baked Blueberry Donuts are well, just as the name promises. Incredibly easy to make, with a total of 10 (including the salt!) better-for-you ingredients, and bake up quickly in under 20 minutes! These donuts are made healthier by skipping the trip to the fryer, going for the oven instead. I recently upgraded my pan to an aluminum USA Pan donut pan and truly love it. It’s extremely easy to clean, baked goods come out easily, and, as opposed to my previous silicon version, is much more comfortable to transport in and out of the oven. (Now, if only USA Pan would make a mini donut pan I’d truly be in baked donut heaven.) The healthified donuts are paleo-friendly (gluten/grain/dairy free), have no refined oils or flours, can easily be made refined sugar free, and happen to be nut free! They are packed with one whole cup of juicy blueberries that give an oh-so-satisfying burst of fruity goodness in every single bite. Think blueberry pancake meets classic glazed donut. But healthy-ish.The glaze is made with just two ingredients, powdered sugar and nut milk, and reminiscent of the classic sugar glaze you would expect to see adorning a donut at a regular donut shop. The glaze is thin, but just sweet enough, and gives that firm and flakey crust to the exterior of the donut complementing the soft and moist interior. I made my own powdered sugar with organic cane sugar to ensure the classic white glaze look, but you can easily choose any granular sweetener that fits your dietary needs. It’s incredibly easy to make powdered sugar at home, and a nice option if you’re not using this ingredient regularly and do not want to commit to a whole bag. Simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. Which only takes about a minute or so. Just be sure that your machine is super dry beforehand. You’ll need about half the amount of granulated sugar as the amount of powdered sugar listed. I blended a little over one cup of granulated sugar for the 3/4 cup of powdered sugar needed for the glaze. To keep this recipe strictly paleo and completely refined sugar free, blend coconut sugar until powdered and use when making the glaze. It will be just as delicious as the cane sugar version, just slightly brown in color. Or, just skip the glaze entirely if you want to keep the sugar content low. And if a sugar free version is more your speed, use Lakanto granulated sugar in the batter, and either make your own, or use Lakanto powdered sugar for the glaze.These donuts are so easy to make and the perfect summer’s end treat to pair with your coffee or tea, a sweet breakfast on the go, or to satisfy that afternoon sweet tooth. So, hopefully these exceptionally delicious Blueberry Donuts have convinced you to stick around for just a few more summery recipes during this “baking shoulder season” before fully giving in to fall and the onslaught of pumpkin and apple-centric recipes to come.

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

If you make this recipe, please feel free to leave 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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Easy Baked Blueberry Donuts

These donuts are packed with juicy blueberry goodness and topped with an easy sugar glaze! They are made with better-for-you ingredients, and have less sugar than your conventional donuts! Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 2 eggs
  • 2 tbsp avocado oil or coconut oil (melted and cooled)
  • 1 tsp vanilla

Coconut Butter Glaze

  • 3/4 cup powdered sugar *see notes
  • 1 tbsp nut/seed milk of choice

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 combined. Taking care not to overmix.

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

  6. Bake the donuts for 16-18 minutes or until donuts are puffed and just turning slightly golden.

  7. 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.

  8. While the donuts are cooling, make the glaze by mixing the powdered sugar and nut milk together in a shallow but wide bowl until well combined and smooth. Once the donuts are cool enough to handle, dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift the donut out of the glaze, allowing it to drip off slightly and return to wire rack, it may drip a little more once on the rack.

  9. Let the glaze harden, about 10-15 minutes, then enjoy!

Recipe Notes

Skip the glaze entirely if you want to lower the overall sugar content.

Sugar/Glaze Options
Powdered sugar can be made simply by blending granulated sugar in a high powered blender until it becomes a fine powder. You will need about half the amount of granulated sugar for the amount of powdered sugar needed. 

For a white glaze: I blended a little over 1 cup of Organic Cane Sugar to create just enough powdered sugar for this recipe. Wholesome Sweet makes an Organic Powdered Sugar if you don't want to make you own.

For strict paleo: If you want to keep this strictly paleo or avoid any refined sugars, blend about 1 cup of coconut sugar to create powdered coconut sugar. The glaze will be a slightly brownish color, but still delicious.

For sugar free: To make these sugar free, use Lakanto granulated sugar in the donut batter and Lakanto Powdered Sugar for the glaze. 

Donuts can be stored at room temperature for about a day or so. Donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Peach Crumb Muffins (paleo, nut free)

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Peach Week, Pt. 1!
ICYMI: Pt. 2 || Pt. 3 || Pt. 4 The weekend before last we went peach and plum picking with my brother, sister-in-law, and two nephews. We went the year before and had such a great time I suggested we go again this year, trying to make it something of a tradition. Picking my own fruit at a U-pick farm brings me such an immense amount of joy. Being outside, wandering around lengthy aisles of bursting trees, searching for the ripest fruit for the picking, considering what kind of tasty treat they are destined for, well, that’s just pure and simple bliss if you ask me. My mom used to take us apple picking when we were kids and I love sharing a similar activity with my nephews. Plus, I think it’s important to know where your food comes from!Needless to say, we came home with a lot of fruit. (The prime advantage of driving the six hours, rather than flying, to visit my brother.) Fresh fruit in itself is pretty wonderful, but there’s something so incredibly delicious and comforting about baked fruit. Don’t get me wrong, chocolate is amazing and will always be a great comfort food, but warmed up fruit is like a celebration of nature’s bounty and it always speaks straight into my soul. And so, with a fridge drawer bursting with stone fruit, and fruity summer baking in full swing, I decided to dive right in and make this week on my site Peach Week! And I’m kicking it off with these Peach Crumb Muffins! These Peach Crumb Muffins are reminiscent of a peach crumble but one that you can eat on the go and with no utensils! They have a light and airy texture, simply spiced with cinnamon and a touch of ginger, packed with one heaping cup of peach chunks, topped with a simple but oh-so-yummy crumb topping similar to that of a crumble, and dotted with some extra peach pieces for good measure. They are the perfect marriage of summer fruit and baked good, sweet without being overbearing or feeling overindulgent, and just perfectly moist from the ample peach chunks throughout. And best of all, this recipe could not be easier! The simple crumb topping is made with only a few ingredients and mashed together with a fork. The muffin batter comes together quickly, in just one bowl(!), and then baked up in under 20 minutes! Yep, that means you can have these muffins done in under 30 minutes! I bake these muffins at 375 for 10 minutes, then knock down the heat to 350 for the remainder. This gives the muffins a hit of heat at the beginning to help puff up the muffins, then baked at a lower temp to keep the interior soft and moist.

This recipe uses only simple whole ingredients that you can feel good about using! The batter is sweetened with coconut sugar, which means no refined sugars. I use cassava and tapioca flours as the base for the batter so these muffins are paleo-friendly and also nut free. And instead of coconut oil (because I’m still taking a break from it), I use avocado oil as the healthy fat and to keep them dairy free. I do use coconut oil in the crumb topping, so feel free to use it in place of the avocado oil in the batter if you like! Just make sure it’s thoroughly melted and cooled before using. Fresh peach chunks are used in the batter and I do not recommend using frozen for this recipe. This will effect the outcome of the muffin texture and I believe you will be able to tell the difference in flavor as well. I made this recipe several times and preferred using peaches that were ripe but firm, but this is also a great time to use any slightly bruised fruit you may have hanging out in your fridge drawer. Just be gentle when stirring them into the batter. These muffins are truly the perfect anytime snack! Enjoy these as a fruity breakfast on-the-go, afternoon coffee/tea accompaniment, or even a light dessert! Stayed tuned for more peachy recipes coming soon!


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

If you make this recipe, please feel free to leave 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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Peach Crumb Muffins

These muffins are the perfect way to enjoy the quintessential summer stone fruit! These Peach Crumb Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! Or enjoy as a fruity breakfast on the go!

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

Ingredients

Crumb Topping

Batter : Wet Ingredients

Batter: Dry Ingredients

  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp salt

Add Ins

  • 2 tbsp non-dairy milk of choice
  • 1 heaped cup peach chunks, cut into 1/4 pieces about 1 large peach
  • additional smaller peach pieces for topping optional

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. Make the crumb topping by mixing the coconut sugar, cassava, cinnamon, and salt with a fork in a small bowl. Add the coconut oil and mash together with the fork until largest pieces of coconut oil are the size of small peas and the mixture is like damp sand.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.

  4. Add in all the dry ingredients and mix until just fully incorporated.

  5. Scrape down the sides of the bowl, add the milk, and blend until just fully mixed. Scrape down the sides of the bowl again, if necessary. Ensure not to overmix the batter.

  6. Using a rubber spatula, gently stir in the 1 heaped cup of peach chunks into the batter until evenly distributed throughout, trying not to bruise the fruit.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 9-10 muffin cups. Dot the top with additional smaller peach pieces, if you like. Sprinkle the crumb topping over the batter.

  8. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 6-8 minutes. Testing for doneness with a toothpick.

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

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Healthy Apricot Snack Cake (paleo, nut free)

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Apricots are one of those summer stone fruit that, I believe, are so underrated! Peaches get all the glory come summertime. Apricots have an incredibly unique flavor; sweet flesh with a slightly tart skin, perfectly juicy, and easy to eat. Just rip down the middle, the pit pulls easily away from the meat, and enjoy! Apricots have a much shorter season than peaches, nectarines, and plums, starting in early May and finishing around the end of July. Which, again, if you’re asking me, makes them that much more special. And, did you know that California produces 85% of all apricots grown in the US?! So, to pay tribute to this delicious and much overlooked little fruit, I made a cake! Because I’m pretty sure cakes are the ultimate symbol of celebration.

This Healthy Apricot Cake is a light and fluffy cake spiced with just a kiss of cardamom and topped with a bounty of fresh apricot wedges. I sprinkled chopped up pistachios and a bit of turbinado sugar over the apricots to give the top a deliciously addictive crunch. But feel free to leave these out if you’re looking for a nut free and/or strictly paleo version of this cake. Apricots can be inherently be a little tart, but are made sweeter once baked. Baking the apricots gives them a beautiful caramelization and a heavenly jammy texture which is a lovely complement to the airy and perfectly sweet cake base. I used a 9 in springform pan for presentation to easily free the cake from the baking dish, but any similarly sized baking dish will do.This cake is paleo friendly, made with no refined sugars, and nut free (if you omit the pistachio top). It whips up quick and in just one bowl! I love this cake because, made with only real ingredients, it’s the perfect eat-anytime-treat! Delicious as a fruity breakfast, an accompaniment to your afternoon caffeine fix, or to satisfy a nighttime sweet tooth. And I suspect this would be incredible with a scoop of your favorite vanilla for a yummy seasonally inspired dessert!

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

If you make this recipe, please feel free to leave 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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Healthy Apricot Cake

This Healthy Apricot Cake is the perfect summer treat. Super easy to make and in just one bowl! It's a light and fluffy cake spiced with a touch of cardamom and topped with a bounty of fresh apricot wedges. The cake is paleo-friendly, made without any refined sugars, and easily made nut free (just omit the pistachio topping). Perfect for any time of day, breakfast, afternoon, or pair with a scoop of vanilla for a delicious seasonal dessert!

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

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup avocado oil or melted and cooled coconut oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/8 tsp cardamom powder (optional, but delicious)
  • 1/4 cup dairy free milk of choice
  • 1 lb fresh apricots, quartered
  • 2 tbsp chopped pistachios optional
  • 1 tbsp turbinado or cane sugar omit if strict paleo

Instructions

  1. Heat oven to 350 degrees and prepare a 9 inch springform pan by greasing with additional oil or cooking spray. If you don't have a springform pan use a similarly sized pie dish or square baking dish. Baking times will differ, see notes below.

  2. 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, eggs, and vanilla until thick and frothy

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

  4. Scrape down the sides of the bowl, add the milk, and slowly mix into the batter. Scrape down sides of the bowl again if necessary, and mix until just fully incorporated without overmixing.

  5. Pour the batter into the prepared baking dish and spread into an even layer.

  6. Arrange the apricots over the top of the batter, cut side down, in a circle starting from the center and working outward. Sprinkle the pistachios and sugar all over the apricots and batter if you using.

  7. Bake for 35-45 minutes, see notes below. Bake until top is firm and golden brown all over. Checking for doneness by piercing with a toothpick and ensuring it comes out clean. Remove from oven and let cool on wire rack for 10 minutes before removing from pan and slicing.

Recipe Notes

Baking time will depend on the type of baking dish used. For a springform pan baking should take for 42-44 minutes. If using a different pan start watching the cake after 35 minutes.

Store in the fridge for a day or so. Afterwards, slice and move to freezer for longer storage!

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Homemade Chai Concentrate (sugar free)

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

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

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

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

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Homemade Chai Concentrate

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

paleo, keto, vegan

Ingredients

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

Instructions

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

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

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

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

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

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

Recipe Notes

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

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Lemon Blueberry Bread (paleo)

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

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

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Lemon Blueberry Bread

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

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

Course Breakfast, Snack

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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

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

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

  5. Gently stir in 1 cup of blueberries.

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

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

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

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

Recipe Notes

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

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Easy Baked Donuts (paleo, vegan option)

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

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

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

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Easy Baked Donuts

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

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

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Coconut Butter Glaze

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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Lemon Poppy Seed Bread (paleo, dairy free)

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

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

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

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Lemon Poppy Seed Bread

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

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

Course Breakfast, Snack

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Lemon Honey Glaze

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

Instructions

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

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

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

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

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

  6. Then stir in the poppy seeds.

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

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

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

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

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

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

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

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

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

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

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Fluffy "Buttermilk" Pancakes

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

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

Course Breakfast

Ingredients

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

Instructions

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

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

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

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

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

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

Recipe Notes

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

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