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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?

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.

What’s the Difference Between Regular Lemons and Meyer Lemons?

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 Healthy 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 Do You Make 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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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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Easy Paleo Roll Out Cookies (nut free)

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A simple and delicious healthier sugar cookie. These easy paleo-friendly roll out cookies are paleo-friendly (gluten free, grain free, and dairy free), refined sugar free, and nut free! Use your favorite cookie cutter for a festive cookie! 

I love making cookies, but I almost exclusively go for the simple scoop and bake variety. I have never been too skillful with a rolling pin or have the dexterity to pipe frosting into any semblance of a line or recognizable shape. But when I get an idea for something I usually will not stop until I have convinced myself that I have done my best to make that idea come to fruition. With Memorial Day approaching and BBQ plans set, I had this picture in my mind of a vanilla Paleo cupcake with naturally sweetened frosting topped with a sugar cookie star . And so I set out to create a Paleo Roll Out Cookie recipe.

After several attempts this, in my humble opinion, is the perfect Easy Paleo Roll Out Cookie. The dough is simple to create, coming together very easily in just one bowl! Doesn’t require a ton of different ingredients (only 8 ingredients without the frosting) and is also nut free! It does require at least an hour of chilling, but once you knock this out, it rolls out so easily and you can re-roll the extras as many times as required because there’s no gluten to get stiff and chalky from overworking.

Once baked the cookies have slight crisp edges and a soft chewy center that is very very reminiscent of the classic sugar cookies. The frosting is only 3 ingredients (without food coloring, I used a natural one from Amazon that I was very impressed with) and once thoroughly mixed was fairy easy to pipe even for a cookie art novice like myself.

 paleo, gluten free, grain free, lactose free, naturally sweetened, nut free

5 from 1 vote
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Easy Paleo Roll Out Cookies

These roll out cookies won't have you  missing the classic gluten and processed ingredient laden sugar cookies. This Paleo version is naturally sweetened, gluten and grain free with a dough that's easy to make (in just one bowl!) and even easier to roll out and bake into fun shapes. 

 paleo, gluten free, grain free, lactose free, naturally sweetened, nut free

Ingredients

Cookie Ingredients

  • 1/4 cup ghee* room temperate
  • 1/3 cup blonde coconut nectar**
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/3 cup tapioca flour

Frosting Ingredients

  • 1/2 cup coconut oil, softened not melted
  • 1-2 tbsp coconut nectar or maple syrup
  • 3 tbsp tapioca flour

Instructions

  1. In the bowl of a stand mixer, cream together the ghee, coconut nectar, egg, and vanilla together until well combined. About 1 minute. 

  2. Then add the coconut flour, baking powder, and kosher salt and stir together on low speed until everything is well incorporated. 

  3. Then add the tapioca flour and mix again on low until a soft dough is formed, ensuring not to overmix. 

  4. Wrap the dough tightly in plastic wrap and let chill in the fridge for at least an hour or overnight if making ahead. 

  5. Preheat oven to 325 .  Once dough has chilled, roll the dough out between two sheets of parchment paper. The dough should be about 3/8 inches thick. If the dough has become too soft/warm place the rolled out dough on a baking sheet and pop it in the freezer for about 15 minutes to refirm. Then use a cookie cutter to make your desired shapes.

  6. Bake on a baking sheet with silpat or sheet of parchment paper for 11-12 minutes or until the edges just start to turn brown. 

  7. You can re-roll the excess cookie dough as many times as required. After punching out the shapes I re-rolled the dough between the parchment papers and placed it back in the freezer between shifts of baking. 

  8. Make the frosting by combining all the ingredients together. Add food coloring if using and pipe or smear onto cookies. I kept the frosted cookies in the fridge. I am fairly certain that this could get a touch runny if left over in warm temperatures.

Recipe Notes

*If you don't have ghee or prefer to make this dairy free you can replace the ghee with coconut oil. If you're using coconut oil, make sure it is softened but not completely melted. 

** Feel free to use another liquid sweetener of your choosing. I tried this recipe with honey and found the honey flavor to be way too overwhelming and overshadowing the vanilla. Amber coconut nectar should also work but I have a feeling it will turn the cookie a bit darker but will still taste just as good. 

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

Healthier Snickerdoodle Cookies! (paleo, refined sugar free)

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For me, the best part of baking is filling the house with the sweet wafting aroma of nearly done baked goods. Cinnamon and caramelizing sugar warming together in the oven; a sweet smoke signal of sorts to family members and visiting friends that something good is coming.

These snickerdoodles are packed with the copious amounts of cinnamon that you would expect in a good snickerdoodle. The average snickerdoodle is usually rolled in a cinnamon sugar dusting before baking, but I elected to skip that step to reduce the overall sugar. It is less time-consuming and these are just as good; perfectly sweet and cinnamony. These cookies are not thick or cakey, but flat with chewy interior and lovely crisp exterior. The dough rests in the fridge for an hour to allow for easier scooping and to let the flavors deepen. And trust me, they are worth the wait. These cookies barely made it off the cooling rack in our house.

These cookies are lower in sugar than your average snickerdoodle recipe, lactose free, gluten free and high in fiber. These cookies make for an excellent healthy treat that even the pickiest of eaters would love. And I suspect would be the perfect vehicle for homemade ice cream sandos. I’m definitely going to squirrel away a few cookies for this purpose next time I make these.

paleo, gluten free, grain free, lactose free, refined sugar free

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Snickerdoodle Cookies!

These snickerdoodles are simply put: crazy good. This healthified version is packed with that cinnamon-y goodness that makes a snickerdoodle so dang delicious. These cookies are thin and chewy with the perfect crispy exterior. They are super easy to make and  definite crowd pleasers. 

paleo, gluten free, grain free, lactose free, refined sugar free

freshlydafna.com

Ingredients

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/3 cup tapioca flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/8 tsp salt

Wet Ingredients

  • 1/4 cup ghee
  • 1/4 cup coconut oil melted and cooled
  • 1 egg pasture raised if possible
  • 3/4 cup coconut sugar

Instructions

  1. Preheat oven to 350 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper (or silpat!). 

  2. Sift together all dry ingredients

  3. In the bowl of a stand mixer combine ghee, coconut oil, and coconut sugar and cream together until well combined. 

  4. Add the egg and mix until it is light and fluffy. About 2 minutes on medium-low speed.

  5. Then add all the dry ingredients and blend on low until just combined. Make sure not to overmix.   

  6. Let dough rest, covered, in fridge for about 1 hour. 

  7. Scoop tablespoon sized dough balls onto prepared baking sheet and bake for 8-9 minutes or until the cookie edges start to brown. 

  8. Remove from oven and let rest on the pan for about 5 minutes. Then move to a cooling rack and let rest until completely cool. About another (seemingly excruciating) 10 minutes. 

Recipe Notes

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

Paleo Brownie Cookies

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No long post about life. I’m cutting down the good stuff. The good chocolate-y stuff. When I created this recipe I wanted a cookie with a brownie like texture, moist and fudgey with a deep chocolate flavor. And that’s exactly what I got in this recipe. It’s refined sugar free, using coconut sugar and I use half ghee and half coconut oil which gives it the perfect softness and delicious nuttiness reminiscent of browned butter. It’s definitely a treat, but one with no weird ingredients, not overly indulgent, and still has some health benefits!

Need I say more. I think not. So here’s the recipe.

paleo, gluten free, refined sugar free, lactose free, grain free

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Paleo Brownie Cookie

This cookie has a rich chocolate flavor with the fudgey texture of a brownie. Oh and there are chocolate chunks - which are optional but very much encouraged. 

freshlydafna.com

Ingredients

  • 1/2 cup cacao powder
  • 3/4 cup coconut sugar
  • 1/4 cup ghee melted
  • 1/4 cup coconut oil melted
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4-1/2 cup chocolate chunks optional

Instructions

  1. Preheat oven to 350 degrees

  2. Line baking sheet with parchment paper

  3. In the bowl of a stand mixer, beat the cacao powder, coconut sugar, melted ghee, and melted coconut oil together until well mixed. 

  4. With the mixer on low add in 1 egg at a time. Then add the vanilla

  5. Scrape down sides of the bowl. Then add the flour and the baking powder and mix just until no streaks are visible. 

  6. Mix in the chocolate chunks into the batter. 

  7. Using a scoop or tablespoon portion out balls onto the prepared baking sheet. Form the balls into cookie shaped discs (the cookies do not spread during baking).

  8. Baking for approximate 12 minutes or until edges look slightly darker. Let cool on baking sheet for 5 minutes then transfer to a wire rack to  cool completely. 

  9. Recommended to store in the fridge or freezer.

Recipe Notes

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.

(Nut) Milk & (Nut Pulp) Cookies (paleo)

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Making your own nut milk is one of the best DIY things you can do for yourself…. In my opinion of course. It’s a really quick process, takes only a bit of forethought, is cost effective AND better for you than drinking anything you could purchase at the store. Here are just some of the benefits of making your own nut/seed milk.

+You can play with flavor options
+Add in adaptogens or spices
+Saves you money
+Produces less waste!
+Adjust sweetness to you liking
+Can use the leftover nut pulp in various ways
+More fresh than anything store bought
+Is fun and easy to make
+Sprouted (soaked) nuts make it easier for your body to digest

I don’t know about you, but for me, those were enough reasons to get me started making my nut milk at home. So here’s my BASIC nut milk recipe to get you started.

Supplies:
Storage container for milk (I use this)
Nut milk bag (I use and like this one)

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Basic Nut Milk

This is a recipe for basic nut milk. It can easily be adapted to make 1/2 a batch if you don't consume that much nut milk. You can add different adaptogens or spices to make fun flavor combinations. 

Nut milk will last about 3-4 days in the fridge. 

freshlydafna.com

Ingredients

  • 1 cup nut of choice raw
  • 3 1/2 cup filtered water
  • 1 dash pink sea salt
  • 1 tsp vanilla

Optional Add-in Suggestions

  • 1 tsp cinammon
  • 2-3 dates
  • 1 tsp maca
  • few drops stevia
  • 1 tsp turmeric
  • dash cardamom
  • 1 tbsp cacao powder

Instructions

  1. In a bowl with filtered water, soak nuts in fridge overnight

  2. Remove bowl of nuts from fridge, strain soaking water and rinse the nuts

  3. Place nuts in Vitamix or blender, with 3 1/2 cups filtered water and any additional flavorings you want. 

    FOR BASIC UNSWEETENED NUT MILK USE:
    1 tsp vanilla
    dash of sea salt

    Blend on high for 2 minutes

  4. Pour the blended nuts and water into your nut milk bag and close the top ties. Over a bowl/large measuring cup (at least 4 cups) start to milk the nut mixture. I like to twist the bag and then slide my hand down from top to bottom of the twisted area and pressing down on the area with the milk. 

  5. Once all the milk has been pressed out of the bag, pour into milk jug or other container and store in fridge. Will keep for about 3-4 days. 

  6. Remove leftover nut pulp from nut milk bag and use in my Nut Pulp Energy Balls OR Nut Pulp Cookie Recipe!

Now that you’ve made your own nut milk, you might be wondering. Hey I’ve got this nut pulp leftover, is there anything I can do with it. WHY YES! There are several things you can do with that nut pulp! You can make almond flour by spreading thinly on a baking sheet and baking on 325 until it is very dry, then pulse in the blender/food processor. I have seen people make crackers from nut pulp but I have yet to try this. You can make my Nut Pulp Energy Balls or this cookie recipe right here. These cookies are actually pretty good for you with a high fiber content, good healthy fats, sprouted nuts from the nut milk, and super low in sugar!

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Nut Pulp Chocolate Chip Ghee Cookies

gluten free, grain free, low carb, paleo, no refined sugar

These cookies are made from nut pulp leftover from homemade almond nut milk. In this recipe I use the leftover from my basic nut milk (almond, sea salt, vanilla, and a few drops stevia). The result is a delicious cookie with a delightfully chewy texture. I love to store these in the freezer!

freshlydafna.com

Ingredients

  • 1/4 cup ghee
  • 3 tbsp dark maple syrup organic
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 cup coconut flour
  • 2/3 cup leftover nut pulp
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper

  2. In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup

  3. Add in the egg and vanilla and mix until well incorporated

  4. Then add in all the dry ingredients and the nut pulp. Mix until a dough forms

  5. Add in chocolate chips/chunks

  6. Form into flat cookie sized discs and place onto prepared baking sheet

  7. Bake at 350 for about 15-18 minutes or until slightly browned. 

  8. Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely

Recipe Notes

I use the entire amount of leftover nut pulp from my regular recipe of nut milk. I usually make almond milk because it's the most cost efficient and get about 2/3 cups of pulp leftover from 1 cup of nuts used to make the milk. 

These cookies freeze very well!

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

Strawberry Lemon Jam Bars (paleo & vegan)

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My guy has a thing for jams and jellies. Ever since I discovered his special fondness for preserved fruit spreads I’ve found it so endearing and even comical.  To me, it’s such an odd thing to love.  But then again I’m a sucker for the simple things too. I could probably eat plain steamed brussel sprouts every day and never get sick of them. But, I get special enjoyment sneaking up on him with his head in the fridge and teaspoon in hand as he dips into the jam/jelly jars. So this creation is for him. My jam lover.

These bars have a sprouted (!) almond crust, which makes it easier to digest and more nutritious, is the perfect complement to the strawberry lemon jam topping that tastes like solidified pink lemonade. I made the crust with ghee because I think it adds a wonderful flavor to the crust that plays against the tart fruitiness of the jam. But this can easily be subbed for coconut oil if you want to make it vegan or dairy free (although ghee is still lactose free) and the outcome will still be just as tasty.

The strawberry lemon jam topping requires no pectin because of the lemon juice. And to upgrade the jammy topping I spiked it with lucuma powder, a wonderful superfood that is packed with nutrients and adds natural sweetness. Lucuma is an Inca fruit that has been used to support healthy skin and good digestion. It has also been said to be good for cardiovascular health, it balances blood sugar and blood pressure. Plus, it’s a good source of beta carotene, iron, zinc, vitamin B3, and calcuim.

These are the perfect summer strawberry infused treat if you’re looking for something fruity but still low carb and low sugar.

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

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Strawberry Lemon Jams Bars

paleo, gluten free, grain free, vegan, low carb, dairy free, soy free, low sugar

These bars have a sprouted almond crust, which makes it easier to digest and more nutritious, goes wonderfully with the strawberry lemon jam topping that tastes like solidified strawberry lemonade. Plus the topping is made with lucuma which is a wonderful superfood that adds natural sweetness!

These are the perfect summer treat if you're looking for something fruity but still low carb and low sugar. 

freshlydafna.com

Ingredients

Sprouted Almond Crust

  • 1/2 cup almonds soaked 24 hrs, rinsed then drained
  • 1/2 cup coconut flour
  • 4 tbsp ghee or melted/softened coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup coconut sugar

Strawberry Lemon Topping

  • 2 cups fresh strawberries stems removed
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2/3 cup lucuma powder
  • 1/2 cup coconut sugar

Instructions

  1. The night before soak almonds in filtered water.

  2. Preheat oven to 375 degrees. Line an 8x8 baking dish with parchment paper with a 2 in overhang for easy removal. 

  3. Prepare the crust. Drain and thoroughly rinse almonds.

  4. In a food processor blend together all crust ingredients and pulse until an even dough forms.

  5. Turn the dough out into the prepared baking dish and press firmly and evenly into the dish.

  6. Bake at 375 for 20 minutes or until crust is firm and golden brown.

  7. In the meantime prepare the jam topping. 

  8. In a small pot and with an inversion blender, blend together the strawberries and the lemon juice. Alternatively, blend the strawberries and juice in blender and pour into a small pot.

  9. Add the remaining ingredients to the pot. 

  10. On a medium flame, bring the mixture to a boil. Reduce the flame and let simmer, uncovered and mixing often, until it is smooth and thick. Probably around 10-15 minutes. The mixture should be thick enough to nicely coat a spoon when dipped. Remove from the heat

  11. Once the crust is out of the oven, pour the jam topping over the crust and let cool for about 30 minutes. 

  12. Move to the fridge to let cool completely. 

  13. Once thoroughly cool and the topping set. Gently lift the parchment paper to remove the dessert from the pan. Cut into 12-16 pieces and top with some fresh strawberry slices (optional). 

Recipe Notes

*This recipe can easily be made vegan by substituting the ghee for coconut oil. 

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.

Chocolate Chunk Cookie Pie (paleo)

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 I have never been a cake person. I always preferred brownies, ice creams, cookies…basically any other dessert over cake. When we were younger, for our birthday, our mom used to always get us these wonderfully decorated cakes and I would get to blow out the candles but that would be the extent of it. In later years I started to request she get me an ice cream cake. Then I would proceed to eat the frosting and ice cream leaving the cake layer completely in tact. Back to now – we celebrated my birthday this year with my whole family at my parents’ house and being more aware of what foods I like to put in my body I decided to make my own healthified version of a cookie pie so I that could enjoy a special birthday dessert too!

This cookie pie has the texture of a cookie – a soft and chewy inside but a nice crisp outside, has a healthy dose of chocolate, and tastes like a browned butter cookie from the use of the ghee. I made this not too sweet but if you are used to desserts tasting a bit sweeter you can easily add more coconut sugar. I also used a 100% chocolate (this brand of chocolate is my current favorite) for the chocolate chunks to lower the sugar even more but you can use a dark or semi dark chocolate if that better suits your taste buds.

paleo, gluten free, grain free, refined sugar free

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Chocolate Chunk Cookie Pie

This cookie pie has the texture of a cookie - a soft and chewy inside but a nice crisp outside, has a healthy dose of chocolate, and tastes like a browned butter cookie from the use of the ghee. But is not over indulgent and has enough fiber and fat to be satisfying and prevent crazy sugar cravings. 

low carb, lactose free, gluten free, grain free, low sugar, refined sugar free, paleo

Author sunnyside-greens.com

Ingredients

  • 6 tbsp ghee
  • 1/3 cup* coconut sugar
  • 3 eggs pasture raised if possible
  • 1 tsp vanilla
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinammon
  • 1/8 tsp sea salt
  • 1/2 cup chopped dark chocolate bar or chocolate chips

Instructions

  1. Preheat oven to 350 and using coconut oil or more ghee grease a springform pan or 8 in circular cake pan

  2. In the bowl of a stand mixer (or by hand) cream together the ghee coconut sugar and eggs.  Once well mixed add in the vanilla and mix again

  3. Add in the dry ingredients and mix again until all is well incorporated but being careful not to overmix

  4. Add in the chocolate chips and once more

  5. Pour the dough into your cooking vessel and with the back of a spatula pack the dough down and spread out evenly in the tin. 

  6. Baking at 350 for 17-19 minutes or until the edges are nicely golden brown. 

  7. Remove from oven and let cool for about 15 minutes. Remove from springform pan and serve!

Recipe Notes

* I used 1/3 cup coconut sugar to reduce the sugar quantity but if you are used to desserts being more sweet I would recommend you double the amount of coconut sugar to 2/3 cup. 

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. 

https://freshlydafna.com/2017/07/07/chocolate-chunk-cookie-pie/

Peanut Butter Bars (gluten free & lactose free)

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I created this recipe for my best friend on her wedding day. She, and her now husband, love peanut butter. So much so that she has to hide the peanut butter from him so he doesn’t devour it before she can use it. I would definitely place these Peanut Butter Bars in the dessert category (although on that morning of her wedding this is pretty much the only thing she ate). They are perfectly sweet, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. These bars were a huge hit with the wedding party and everyone there was able to enjoy them – they are gluten free, lactose free (I used ghee), soy free, and no refined sugar. These would definitely be kid friendly as well (assuming not nut allergies of course) as even my pickiest of friends enjoyed them immensely.

I melted about a half a chocolate bar in my toaster oven (because we don’t have a microwave and I wasn’t up to breaking out more dishes for a double boiler) and drizzled these bad boys with a very dark chocolate (80% cacao) which was the perfect complement to the peanut butter. I mean, peanut butter and chocolate is always a winning combination. I love to store these in the freezer – if you have any leftover these will keep for a good amount of time frozen so you can bake these and bust these out whenever a craving hits.

gluten free, lactose free, refined sugar free

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Peanut Butter Bars

These Peanut Butter Bars are perhaps the ultimate dessert. They are just sweet enough, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. Drizzle with melted dark chocolate for that extra whoa factor. Peanut butter and chocolate...what's not to love. 

gluten free, lactose free, no refined sugar, soy free

Ingredients

  • 1/4 cup ghee (or room temp butter)
  • 3/4 cup peanut butter natural
  • 1 cup coconut sugar
  • 3 eggs pasture raised if possible
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/3 cup oat flour

Instructions

  1. Preheat oven to 350 degree and oil an 8x8 baking pan.

  2. In a stand mixer cream together the peanut butter, ghee, and sugar until light and fluffy.

  3. On low, beat in the eggs one at a time. 

  4. Once all eggs are added, mix in the vanilla until well incorporated

  5. Add in the salt. Then slowly mix in the oatmeal flour until just well combined being sure not to overmix. 

  6. Pour batter into prepared pan. Bake for 20-25 minutes until edges are lightly browned and center is fully set. You can check for doneness by piercing the center with a toothpick ensuring it comes out clean. 

  7. Remove from oven and let cool in the pan on the wire rack for about 15-20 minutes. 

  8. Once cooled, slice and enjoy those bad boys!

Recipe Notes

For a drizzle, melt some dark chocolate in the microwave or double boiler and drizzle over the top!

These bars would be perfect with some berries or a warm beverage. Or just as they are, because they are THAT good.

If you make these bars 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.