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coconut butter

Healthy Oreos! (paleo & nut-free)

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Bust out an ice cold glass on your favorite milk because these Healthier Oreos are the perfect better-for-you homemade version of the classic sandwich cookie! Faux-reos if you will. Two crunchy and deeply chocolatey cookies sandwich a simple, yet delicious, dairy-free, creamy filling. These are so easy to make, made with real, simple ingredients, and even better than the store bought version! Made with only 10 total ingredients, paleo-friendly (gluten/grain/dairy free), and nut-free!

What Do These Healthy Homemade Oreos Taste Like?

A sandwich of two thick and deeply chocolatey cookies that are just perfectly sweet and crispy layering a sweet coconut-based creamy filling. The cookies are chewy but still crunchy and complemented by the soft creamy center. It’s everything you want from a Cookies ‘N Cream sandwich but without any weird ingredients or additives!

What Ingredients Are Used to Make These Healthier Oreos?

These Healthy Oreos are made with just 10 total real, simple ingredients. They are made better-for-you as they contain no refined flours or oils. They are easily made paleo-friendly meaning they have no gluten, grain, or dairy. And they are nut-free! Here’s a look at the ingredients you’ll need to make these Healthier Oreos and some possible substitutions/variations.

  • Coconut Oil – The base fat to make the cookies dairy free and to give them the perfect chewy crunchy texture. Use refined coconut oil for a no-coconut flavor.
  • 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.
  • Egg – Acts as the binder for the cookies. As there is only one egg in these cookies I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this. Please let me know if you do!
  • Cocoa Powder – To give these cookies that classic black color I used Hershey’s Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the cookies giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness in the cookie sandwich!
  • Coconut Butter – Coconut butter gives the filling that perfect thick and creamy texture while still being dairy free! I use and love Nutiva’s Coconut Butter.
  • Powdered Sugar – Powdered sugar is used to make that firm filling sweet and creamy! I make my own powdered sugar using organic cane sugar. Use any powdered sugar you like! To make this strictly paleo, make your own powdered sugar with coconut sugar, just keep in mind that it will turn the filling a brownish color. Check out the section below to see how to make your own powdered sugar.

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 make sure 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 filling white and gives a nice flavor contrast between the dough/filling and the frosting.

How To Make These Healthier Homemade Oreos

These cookies are surprisingly easy to make! The dough comes together in a breeze, is easy to roll out, and cookies bake in under 15 minutes! The simple creamy filling is goof-proof and doesn’t require any beating or need to pipe onto the cookies! Here’s a look at the steps:

  1. Make the cookie dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl. Add the dry to wet and mix just until a dough forms.
  2. Let dough chill. For a minimum of 30 minutes, ideally an hour. Or overnight if you want to make ahead.
  3. Roll out the dough. I found the perfect thickness to be just shy of 1/4 inch.
  4. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. The smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar.
  5. Re-roll and cut circles until all dough is used.
  6. Bake for 13-14 minutes. Because the cookies are so dark it’s a little trickier to tell when they are done. The cookies are done when the edges are starting to look a wee bit dark and the cookies have puffed just a bit. The cookies will crisp more once they cool so don’t worry if they are still a bit soft when you take them out of the oven.
  7. Make the filling. Comes together so easily and is only 4 ingredients!
  8. Dollop filling onto cookies. 
  9. Press top cookie over filling. 
  10. Let filling set. (Or not.)
  11. Get out that glass of milk and enjoy!

These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Make Ahead: The dough can be made the day before and stored in the fridge until ready to use. If chilling the dough for longer than 1 hour, let it stand at room temperature for a few minutes until soft enough to roll out without breaking.

These Faux-reos are just so so good and so easy to make and still better-for-you! And I bet that you’ll like them even more than the store bought originals! That’s just all kinds of cookie winning and I can’t wait for you to try them!

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

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Healthy Oreos!

Two dark chocolate cookies sandwich a creamy dairy free filling. So easy to make and made with healthier ingredients! You're gonna want to bust out a cold glass of your favorite milk cuz these are the perfect dunking cookies!

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

Servings 12 cookie sandwiches

Ingredients

Cookie Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder (preferably dark or black) dutch process
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1/2 cup (86 grams) coconut sugar
  • 1 egg flax egg or other vegan replacement

Creamy Filling

  • 1/2 cup (65 grams) coconut butter
  • 1 tbsp (12 grams) coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar of choice (see notes)

Instructions

  1. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  2. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the wet ingredients until thick, light, and creamy, about 2 minutes.

  3. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  4. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Wrap tightly with the parchment paper and chill dough in the fridge for a minimum of 30 minutes, ideally 1 hour. Or overnight if making ahead.

  5. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper.

  6. Roll out the dough into a large flat surface just under 1/4 inch. If the dough has chilled for longer than 1 hour, let it sit on the counter for a few minutes until it's flexible enough to roll out without breaking.

  7. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches. Place cookies on the baking sheet about 1/2 inch apart.

  8. Re-roll the scraps of the dough and cut circles until all dough is used, you should end up with about 24 cookies.

  9. Bake for 13-14 minutes. The cookies are done when the edges are starting to look a bit dark and the cookies have puffed. Cookies will crisp more as they cool.

  10. Let cookies cool on the baking sheet for a 3 minutes, then transfer to wire rack to cool completely.

  11. While the cookies cool, make the filling. Melt the coconut butter and coconut oil together in a medium bowl, using 15 second bursts, in the microwave. Once melted, add the vanilla and stir until combined. Add the powdered sugar and mix again until a thick and creamy mixture forms.

  12. Turn half the chocolate cookies over so the flat side is facing up. Distribute the creamy filling by placing a teaspoon amount in center of each cookie.

  13. Gently place another cookie over the filling so the flat side of the top cookie evenly meets the filling.

  14. Let filling set. (Or not!)

  15. Get out that glass of milk and enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, baking sheet, silicone spatula, kitchen scale

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 make sure 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. 

Cocoa Powder – To give these cookies that dark black color I used Hershey's Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process, unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix.

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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. 

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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.

 

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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No Rise Paleo Cinnamon Rolls (refined sugar free)

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

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

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

gluten/grain/dairy free, refined sugar free

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

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Easy Paleo Cinnamon Rolls

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

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

Course Breakfast
Servings 9

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Filling

Frosting

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

  12. Remove from oven and let cool slightly.

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

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

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

Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)

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Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in  just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!

These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Earl Grey Scones with Lemon Honey Glaze

paleo, gluten free, grain free, dairy free, vegan-friendly option

These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.

The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.

Course Breakfast

Ingredients

Scones

Dry Ingredients

  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
  • zest from 1 lemon
  • 1/4 tsp coarse or kosher salt

Wet Ingredients

  • 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
  • 2/3 cup dairy free milk of choice

Honey Lemon Glaze

  • 3 tbsp coconut butter, melted
  • 2 tbsp + 1 tsp non-dairy milk
  • 2 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat oven to 400 degrees and prepare baking sheet with parchment paper.

  2. Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.

  3. Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.

  4. Gather into a large mass and turn out onto cutting board.

  5. Form the dough into a 1 inch tall disc.

  6. Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.

  7. If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.

Recipe Notes

These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze). 

*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!

 

 

Mexican Hot Chocolate Bliss Balls (keto, paleo, vegan option)

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Mexican Hot Chocolate Bliss Balls

Ingredients

  • 1 cup almonds
  • 1/4 cup cacao nibs
  • 1/2 cup cacao powder
  • 2 tbsp collagen hydrosolate
  • 1 tbsp nut or seed paste (I used tahini)
  • 1 tbsp coconut butter
  • 1 tbsp nut milk
  • a few drops stevia (or sweetener of choice)
  • 1 tsp vanilla
  • 1 tsp cinammon
  • dash (or more) of cayenne peppper

Instructions

  1. Blend together all ingredients until sticky dough forms. Add another tbsp of nut milk if necessary. Roll into bowls and em up in some coating if you want. Store in fridge or freezer.

Recipe Notes

If you're vegan just leave out that collagen

Sweetener options: a few dates, coconut or maple syrup etc.

Alternative Mash (AKA Mashed Faux-tatoes) paleo & dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

 

Sugar Free Coconut Butter Cups and Sugar Sentivity (keto, paleo, vegan)

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When I eat well (for me this means low carbs, tons of veggies, moderate amounts of quality protein, and enough good fats) I feel better – I am more energetic, sleep better, deal with stress better…everything is just better. 

Most often eating well is fairly easy for me – fresh and healthfully cooked meals taste delicious. One of the things that I continually struggle with however is my sugar intake. I have always had a monstrous sweet tooth and thought this was just the kind of foods I liked to eat. It wasn’t until I was listening to a podcast a few years ago that I heard one can be “sugar sensitive”. Of course you hear about lactose and gluten sensitives all the time now but sugar sensitive was totally new to me. As they discussed the symptoms though it all sounded far too familiar.  Severe symptoms of sugar sensitivity include: an unstoppable craving for sweets, depression, irritability, extra craving for carbs, joint pain, menstrual issues. For me what rang true the most was the insatiable need for sweets. I recalled all those times I would indulge in candy and then fruit and then cereal and forgoing veggies and good fats. Eating a whole bag of raisins (I couldn’t stop!) and then immediately feeling nauseous. Those times I would buy gummy bears and tell my husband that he needed to hide them from me because inevitably I would find and demolish the entire bag should it be left unguarded. I am like a heat seeking missile when it comes to sweets.

Of course we all know that sugar is bad for you and it’s best to avoid it, but it can become confusing which types are “good” and which “bad” with the influx of new natural and seemingly better for you sugars such as coconut sugar, coconut syrup, maple syrup, agave, etc. The biggest thing I have learned from this is that for me, the more sugar I have the more sugar I want and crave. This is true with sugars from these natural sources or even fruits that are high in fructose. And while I say to myself, “just this one little piece of dark chocolate won’t hurt”, on the one hand I know this is true. Chocolate is good for you (in moderation) and the amount of sugar in a small piece is very little (even less than a piece of fruit). But inevitably, this one piece that one time becomes 2-3 pieces every day, and then 5 every day, and then two weeks later I am eating a whole bar of dark chocolate before breakfast. And that is no exaggeration. I actually did that last week. AND had dessert later on in the evening. And by no stretch of the imagination is that healthy.

I like to think of sugar sensitivity like any other addiction. It’s not something that I should have ever or I will feel like I need it and will stop at nothing until I get some. It sounds drastic sure, but having this mindset helps me keep this urge in check.  Will I, at some point, share a couple gummy bears with my friends even though they are absolutely not good for you – sure! But I know the next day I must go back to this attitude to ensure the sugar beast within doesn’t try to take over as it has several times before. On a regular basis though I avoid sugar completely and opt for homemade sugar free desserts so I can still enjoy a sweet treat!

This recipe is one delicious sugar free option that I make during my meal prep so I can enjoy during a mid-afternoon snack or after-dinner treat during the week. My current favorite natural, no sugar, no carb sweetener I use in baking or sweet dishes is Just Like Sugar , it’s made from chicory root  fiber and looks and behaves, as it’s named – just like sugar. It, of course, does not taste like sugar, but it’s the best tasting sugar replacement I have ever tasted and you can use it in any recipe like you would regular white sugar. I love Just Like Sugar because, like other natural sugar replacements it does not have any weird aftertaste, has no carbs or calories, has zero glycemic index, not made with fructose, and doesn’t effect insulin levels at all like maple, agave, honey and others do. It does not cause any gastric distress because it is not fermented. And most importantly, I can implement it in a dessert and not feel like I need to eat the whole tray and use all my self control not to.

So (finally) here’s the recipe for my Sugar Free Coconut Butter Cups. These are super quick and easy to make and the coconut butter adds some good quality fats. I spiked these cups with some collagen, it does not add any taste, but makes it extra nutritious. This can easily be excluded, and will not change the texture of the filling, if you want to keep these vegan. I use and love Further Food collagen (use code SUNNYSIDEGREENS10 for 10% off!) in this recipe because it is great for gut health and reduces inflammation (sugar basically does the opposite of both those things). If you want to use a different kind of sugar or sugar substitute do it! You can sub, in equal amounts, for almost any other kind of sweetener that suits your fancy.

keto, paleo, vegan, gluten free, grain free, dairy free

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Sugar Free Coconut Butter Cups

keto, paleo, vegan, gluten free, grain free, dairy free, soy free

These coconut butter cups are sugar free and sweetened with chicory root. The coconut butter filling is spiked with collagen for extra health benefits but this can be omitted if you want to keep it vegan. Either way this is a delicious AND good for you dessert with the health benefits of chocolate and good fats from the coconut butter but with absolutely no sugar. If you want to use a different natural sugar, you can sub out the Just Like Sugar for almost anything else, my next best suggestion would be coconut sugar. 

freshlydafna.com

Ingredients

Chocolate Coating

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder raw
  • 1/2 tbsp Just Like Sugar*
  • 1 tsp vanilla

Coconut Butter Filling

  • 3 tbsp coconut butter
  • 1 tsp Just Like Sugar*
  • 1 tsp Brain Octane or MCT Oil (optional)
  • 1 tbsp collagen (optional)
  • dash sea salt

Instructions

  1. Line a muffin tin with 4 cup liners

  2. In a small bowl mix together all the ingredients for chocolate coating. 

  3. Pour in enough chocolate into each of the 4 cups to just fill the bottom of the cup. Place muffin tin in freezer for 10 minutes to allow chocolate to firm

  4. In the meantime make the coconut butter filling by mixing all the ingredients together until it is well incorporated

  5. Remove the cups from the freezer and distribute the filling evenly into the 4 cups. Pour the remainder of the chocolate mixture onto the coconut butter filing and return to the freezer. 

  6. Once it is all firm (about another 10 more minutes) you can eat and enjoy!

Recipe Notes

*Just Like Sugar is the brand of chicory root fiber I use. It's my current favorite and best (based on lots of research and kitchen trials). It acts like traditional table sugar so you can feel free to sub out any other type of sugar that suits you. 

I like to keep these in the freezer and let temper a few minutes before eating. Will also keep well in the fridge. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.