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Perfect Paleo Waffles

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These healthier waffles have perfectly light and fluffy centers and glorious crispy edges – the perfect waffle! They are so easy to make, made in just one bowl, and made with better-for-you ingredients. These healthy, paleo-friendly, almond flour waffles are the perfect way to make your morning extra delicious.

What Do These Healthy Waffles Taste Like?

These waffles are chewy but crispy, slightly dense and cakey, but still light and fluffy. They are just perfectly sweet to be enjoyed on their own or topped with some seasonal fruit and a drizzle (or glug) of maple syrup. They are hands down the most delicious healthy homemade waffles and I am certain that after you make these once you’ll be busting out the waffle iron on the regular.

What Ingredients Are Used to Make Waffles From Scratch?

These waffles are made better-for-you as they contain no refined oils, flours, or sugars. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. Here’s a look at the ingredients used to make these waffles from scratch!

  • Milk of Choice – For these dairy free waffles, use any milk you like! Check out this post to see how to make your own nut milk! I use homemade almond milk in this waffle recipe.
  • Eggs – To make these waffles perfectly fluffy!
  • Almond Flour – To make these waffles paleo-friendly, almond flour is the perfect base for the batter. I use and love Bob’s Super Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without making them too dense.
  • 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.
  • Coconut Flour – Coconut flour gives these waffles the perfect cake-y texture.
  • Baking Powder & Baking Soda – Both leaveners are used to make these waffles perfectly light, fluffy, and crispy.
  • Salt – Just a dash, for balance.

How Do You Make Waffles From Scratch? 

Making waffles from scratch could not be easier! These waffles whip up in a flash and made in just one bowl! I like to mix the waffle batter in my two cup pyrex measuring cup with a spout so I can easily mix then pour the batter from the same glass! Yay for less dishes!

Here’s a look at the steps:

  1. Mix wet ingredients together. Just whisk the eggs and milk together.
  2. Add the dry ingredients and stir everything together until the batter is thick and well mixed.
  3. Heat the waffle iron. 
  4. Pour the batter. This recipe makes 2 large waffles or several smaller waffles. I like making five(ish) 1/4 cup waffles.
  5. Cook waffles until golden brown and crispy. All waffle irons are different so follow the instructions for your specific iron. I cooked these for about 3 minutes on the highest setting.
  6. Add your favorite toppings. Seasonal fruit or berries and some maple syrup perhaps!
  7. Enjoy!

Make Ahead: You can make these waffles, freeze any leftovers separately on a baking sheet, then transfer to an airtight container for later! When ready to enjoy, just toast or microwave them!

What’s The Best Waffle Iron? I have this waffle iron. I love it because it’s exceptionally easy to use, there are only three temperatures which makes finding the right one simple, and there’s a light on each side to let you know when the waffle is done. But the best part is that the plates are removable and dishwasher safe for the easiest clean up! Unfortunately, it’s (currently) out of stock on the Hamilton Beach site and my exact model is only available through third-party sellers on Amazon. This is a very similar model.

Is Pancake and Waffle Mix The Same?

Although very similar, pancake and waffle recipes are actually different and for best results, I would not recommend interchanging them. The main ingredients in both breakfast eats are the same: eggs, flour(s), milk, sugar, and leaveners. But because the perfect waffles are sweet, airy but cakey, and have crispy edges, and the perfect pancakes are fluffy, soft, and chewy, some modifications need to be made. We add more sweetener (coconut sugar), reduce the (nut) milk, and add a touch more baking powder (for those crisp waffle edges) to create the perfect pourable waffle batter.

These healthier homemade waffles are the best kind of breakfast! So quick to prepare, fun to make, and incredibly satisfying! Plus, those crispy waffle edges make the perfect palette for all your favorite toppings! This healthy and easy waffle recipe is a delicious way to celebrate the weekend or make a weekday morning feel like the weekend! Is there really anything better than that?

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

Looking for More Breakfast Inspo? Try Some of These Recipe!

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

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Perfect Paleo Waffles

These healthier waffles are light and fluffy with perfectly crispy edges to stand up to all the toppings and maple syrup you like! Quick and easy to make, in just one bowl, and made with better-for-you ingredients!

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

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 large waffles

Ingredients

  • 1/3 cup milk of choice
  • 2 eggs
  • 3/4 cup (116 grams) almond flour, packed
  • 1/4 cup (30 grams) tapioca flour
  • 1/4 cup (36 grams) coconut sugar
  • 1 tbsp (8 grams) coconut flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt

Instructions

  1. In a medium mixing bowl or in a measuring cup with a spout whisk together the milk and eggs until bubbly and well mixed.

  2. Add in all remaining ingredients and stir together until just fully incorporated.

  3. Heat waffle iron according to instructions, spray with cooking oil if necessary, and pour desired amount of batter into the waffle iron. Cook for about 3-5 minutes or until waffle is lightly browned and fluffy. Recipe makes 2 large waffles or several smaller waffles.

  4. Repeat with remaining batter.

  5. Add your favorite toppings and a drizzle of maple syrup!

Recipe Notes

Helpful Kitchen Tools (affiliate links): measuring cup with spout, silicone spatula, waffle maker, kitchen scale

Make Ahead: You can make these waffles, freeze any leftovers separately on a baking sheet, then store in the freezer in an airtight container for later! When ready to enjoy, just toast or heat in the oven!

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Fluffy Gingerbread Pancakes (paleo & vegan-possible)

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

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

How Are These Gingerbread Pancakes Made?

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

Here’s a rundown of the steps:

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

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

What Ingredients Are In These Paleo Friendly Pancakes?

These pancakes are made better-for-you as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by replacing the egg with your favorite vegan-friendly egg replacement.

Here’s a look at the ingredients you will need to make these:

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

These Gingerbread Pancakes are gluten, grain, and dairy free, but really taste delicious, are oh-so-fluffy and the perfect festive breakfast to ring in the holiday season! This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. This recipe is easy to double, or triple (!), if you’re feeding a crowd! This is perfect for leisurely weekend mornings but the recipe is so easy you could easily whip them up on a busy weekday!

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

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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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Fluffy Gingerbread Pancakes

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

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

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour (95 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 2 tbsp coconut sugar (16 grams)
  • 1 tbsp coconut flour (8 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt
  • 1 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Instructions

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

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

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

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

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

  6. Repeat with remaining batter.

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

Recipe Notes

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

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

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Tahini Rice Crispy Treats (vegan, no bake)

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This past week has brought a doozy of a heat wave to Southern California. And while, admittedly, I do still turn on the oven from time to time even in the most blistering of heat. I really do try to save creating an extra warm kitchen only for the most important of baking occasions (ie. these cookies). So, the solution to maintaining a good supply of sweet treats, whilst avoiding having to standing near a hot oven (as much as possible), is to bust out those “no-bake” recipes! Plus, who doesn’t love a good no-bake treat?! A good bake-free dessert is usually quick, easy, and delicious in it’s simplicity. And in my opinion, Rice Krispies Treats, are the perfect embodiment of that sentiment. So, for today’s recipe, I’m taking inspiration from that classic dessert, but giving it a major upgrade and a healthier twist. I wanted to make my version of the classic Rice Krispies Treat, (typically made with crispy rice cereal, butter, and melted marshmallows) equally as simple and tasty, but just a wee bit grown up. Instead of the marshmallow binding, I use tahini and maple syrup to create some gooey goodness to keep the crispy rice cereal together. And then I top it off with a layer of dark chocolate and a smattering of sea salt. The outcome is a deliciously satisfying bar that hits all the good snacky spots – a dose of sweet (but not too much), crunchy (from the crispy cereal), chewy (that maple tahini binding), and just a touch of salty. Yep, these Tahini Rice Crispy Treats might just be the most perfect no-bake treat I’ve had in recent memory.
These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavor and a variety of other additives (mostly vitamins and minerals). I always prefer to buy products that contain as minimal ingredients as possible. I tested this recipe with two different types of comparable crispy rice cereals. One from Whole Food’s 365 brand called Brown Rice Crisps and another by One Degree Organics called Sprouted Brown Rice Crisps. Both of these cereals were organic, made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version. Both resulted in delicious rice crispy bars, but I preferred the Whole Food’s version. It was almost exactly like the classic blue box kind I ate, almost daily, as a kid and maintained it’s crunch just a little better in this recipe. Here’s a comparison of the ingredients:

Rice Krispies (by Kellogg’s): Rice, sugar, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D3, vitamin B12.

Brown Rice Crisps (365 by Whole Foods): Organic Whole Grain Brown Rice, Organic Cane Sugar, Sea Salt.

Sprouted Brown Rice Crisps (by One Degree Organics): Organic Brown Rice, Coconut Palm Sugar, Unrefined Salt, Tocopherols (vitamin E),

Instead of the original butter and marshmallow concoction, I use tahini to create a delicious sticky filling that keeps the cereal together in bar form. The tahini mixutre is sweetened with only maple syrup and finished with vanilla and a touch of salt that creates an almost caramely like taste and creaminess. To complement the tahini, I add 1/4 cup of sesame seeds to the rice cereal to add another dimension of texture. This is completely optional (but highly recommended). When selecting a tahini try to use one that is thin and not too paste-like. My favorite tahini for baking is the 365 brand by Whole Foods. If tahini isn’t your thing you can substitute with another thinner nut/seed butter you like, such as Sunbutter, almond butter, or even peanut butter. And feel free to use your favorite liquid sweetener instead of maple! Honey, agave, or coconut syrup are all good options.

And of course, the bars are finished off with a great layer of chocolate and sea salt. The chocolate layer is so simple to make, just melt your favorite chocolate chips, chunks, or bars, add some coconut oil and viola spreadable chocolate awaits! These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate. And if that’s  not a testament to how truly delicious these Tahini Rice Crispy Treats are, well I just don’t know what is.

naturally sweetened, vegan, oil free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Tahini Rice Crispy Bars

Rice Crispy Treats with a major upgrade and a healthy twist! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. They are super easy to make and made with ingredients you can feel good about eating!

vegan, refined sugar free, oil free, nut free

Ingredients

  • 4 1/2 cups crispy rice cereal
  • 1/4 cup sesame seeds optional
  • 1 1/4 cup tahini, well stirred before measuring see notes for subs
  • 1/2 cup maple syrup see notes for subs
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1 cup chocolate chips or chunks
  • 1 tsp coconut oil
  • flakey sea salt

Instructions

  1. Prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt, set aside.

  3. In a large bowl mix together the rice cereal and sesame seeds, if using. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.

  4. Once thoroughly mixed, pour the cereal mixture into the prepare dish and spread out into an even layer.

  5. Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down firmly all over. The more packed down, the better.

  6. If not adding the chocolate layer, set aside to harden for a few minutes. This can be eaten right away, but it will be easier to cut once it has time to set.

  7. If adding the chocolate, melt the chocolate by heating in short 5 second bursts in the microwave or over a double boiler. Once chocolate has completely melted, stir in the coconut oil until chocolate is shiny and smooth.

  8. Carefully pour the chocolate over the rice crispy mixture and spread into an even layer. Let set by keeping at room temperature for about 20-30 minutes or hasten this step by placing in the freezer for a few minutes.

  9. Once chocolate is set, sprinkle with flakey sea salt, slice, and enjoy!

Recipe Notes

Variations:

Tahini - Be sure to use a tahini that is thin and not too paste-like. Some alternatives to tahini are sunflower seed butter, almond butter, or peanut butter. Ideally use one with a thinner texture and only 1 ingredient. 

Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options. 

Storage:

These will keep at room temperature for about a day or so, store in an airtight container. Afterwards, they can be moved to the freezer for longer storage. Unfortunately, they will lose just a little bit of their crunch once frozen. Although they will still be very good. 

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Mini Chocolate Chip Cookies (nut-free, paleo)

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I truly believe, that there’s nothing more simply beautiful than a well made Chocolate Chip Cookie. I just feel that they are the perfect dessert. Easy to make, unpretentious, and always satisfying. I know there are many camps on what defines the perfect CCC. But, to be honest, when it comes to a good healthified cookie, I’m not too discerning. While I prefer a soft and chewy cookie, I can find the love for the crispy variety. And really, I could go salted or plain. But there must be a good ratio of cookie to chocolate. These Mini Chocolate Chip Cookies are so easy to make, made with only good for you ingredients, have no refined sugars and are nut free but still paleo-friendly. I use a mix of cassava and tapioca flour instead of my usual go-to almond flour! These are made with tahini (one of my other favorite things of this world) instead of oil which gives them a beautiful flavor and wonderful chew. They are soft and dense and just perfectly sweet that I’ve been enjoying them as both a sweet breakfast or an easy dessert (often in the same day, because I really do love cookies that much). And of course, studded with mini chocolate chips (I use this brand which uses cane sugar) but feel free to use your favorite chopped up chocolate bar instead to keep them strictly paleo.

nut-free, paleo friendly (gluten/grain/dairy free), no refined sugar, oil-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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Mini Chocolate Chip Cookies (paleo, nut-free)

These Mini Chocolate Chip Cookies are the perfect fun and delicious treat. Made in just one bowl with only good for you ingredients. These are cookies you can feel great about eating.

nut-free, oil free, paleo (gluten free, grain free, dairy free), refined sugar free

Ingredients

Wet Ingredients

  • 1/2 cup tahini thin, well mixed
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips plus extra for topping (optional)

Instructions

  1. In a large bowl, or in the bowl of a stand mixer, beat together all the wet ingredients until light and frothy.

  2. Add in all the dry ingredients (except chocolate chips) and stir until just combined. Making sure not to overmix.   

  3. Then stir in the chocolate chips.

  4. Let dough rest in fridge for at least 15 minutes, preferably 2 hours. See notes below on chilling time.

  5. When ready to bake heat oven to 375 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper or silicon mat.

  6. Using a small ice cream scoop, melon baller, or teaspoon scoop small dough balls onto prepared baking sheet. Press in additional chocolate chips to the top of each cookie mound if you like!

  7. Bake for 6-7 minutes or until cookies are puffed and edges just start to turn brown. The cookies will set a bit more out of the oven.

  8. Remove from oven and let rest on the pan for 3 minutes before transferring to cooling rack.

Recipe Notes

Tahini: Make sure that your tahini is well stirred. I know there are a variety of tahini options out there. All should be fine, just make sure your tahini is drippy and not the thick dense stuff that often hangs out at the bottom of the jar.  

Chilling Time: You can make these without chilling however the cookies will turn out a little more fluffy and less dense. I found the ideal chilling time to be 2 hours. But if you don't have that kind of time, I highly recommend chilling for  at least 15 minutes. The dough is sticky and the chilling will make the scooping process much easier. 

Storage: These cookies will keep for 1-2 days in an airtight container at room temperature. Afterwards move to freezer. 

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 

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Pumpkin Pie Squares (paleo & vegan)

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THANKSGIVING SERIES!

I LOVE Thanksgiving. It’s without a shadow of a doubt, my favorite holiday. I love it more than my birthday, Fourth of July, and all the bank holidays combined. I start getting excited for Thanksgiving right after the last day of summer. As I bid farewell to the long wonderful days of summertime I welcome two months of anticipation for my beloved fall feast!

I became the main organizer/cook of the meal in my late teens. Completely taking over the menu, the kitchen, the shopping lists, I would do everything. Well, everything except the turkey, because that is, and always will be, my father’s pride and joy.  When my eating habits started shifting to more “healthy” meals I started incorporating dishes into the menu that I could eat along with all the regular holiday fare so that I could enjoy the dinner while still feeling good about what I ate after the fact.

So over the years I’ve developed a pretty good arsenal of healthified versions of traditional Thanksgiving eats and I’m SO excited to finally share them through this little site of mine. This is the first recipe of many that I’ll be posting in this Thanksgiving series and I hope that by the end I’ll have posted an almost complete menu (everything except the turkey) of Thanksgiving food that are all gluten free/dairy free and mostly low carb/Paleo.

Things to look forward to in this series: two salads, alternative mash (aka Mash Faux-tatoes), sweet potato casserole, GF dressing, and a second dessert!

PUMPKIN PIE SQUARES

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These Pumpkin Pie Squares are for the lovers of pumpkin, pumpkin pie spice, and baked goods, but not wanting the condensed milk or gluten filled crust that typically goes along pumpkin pie. These taste like a crustless pumpkin pie had a healthy love child with a blondie. I topped them with pecans and chocolate chips but that’s totally optional. I must say though, it did give it a wonderful crunch and chocolate is always welcome at my dessert party. And they seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. I love these because they are quick to make and only require one bowl!  Which is a major win for holiday cooking/baking.  These are also a great make ahead dish too, they are even better the day after and will keep in the fridge for about 3 days. Oh, they also happen to be oil free and low fat, so if that’s your jam, this if especially for you!

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Pumpkin Pie Squares

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These taste like a crustless pumpkin pie had a healthy love child with a blondie.  They seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. They are quick to make and only require one bowl! They are also a great make ahead dish being even better the day after and will keep in the fridge for about 3 days. The topping of pecan and chocolate chips is optional but encouraged. This recipe can also easily be doubled for larger crows, just use a 9x12 baking dish and you may need a bit more time in the oven. 

https://freshlydafna.com/2017/11/04/pumpkin-pie-squares/

Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup chocolate chips optional
  • 1/2 cup chopped pecans optional

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking sheet with parchment paper. 

  2. In a stand mixer, or by hand, mix together the pumpkin, coconut sugar, eggs, and vanilla until well incorporated

  3. Then add all the remaining ingredients and mix on low just until everything is evenly distributed. Scraping down the sides of the bowl occasionally. Be care not to over-mix. 

  4. Pour batter into prepared baking dish. Using a rubber spatula evenly distribute the batter into the dish and evening out the top. Add chopped pecans and chocolates if you like, or another topping combo. 

  5. Bake for approx 40 minutes or until a toothpick poked into the middle of the dish comes out clean. 

  6. Let rest for about 15 minutes before removing from baking dish and slicing. 

  7. These are amazing the day after, kept in the fridge. Will keep well in the fridge for 3 days, after that I suggest moving to the 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. 

Basic Ceviche

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Ceviche might be one of my favorite dishes. So much so that when we travelled to Nicaragua I ate it at least once (and sometimes twice) a day. I love the simplicity of the fish and fresh vegetables all marinated in tart citrus juice. To me it’s the epitome of a light, fresh, healthy, and super easy dish. Ceviche is wonderful because the addition of fruits and/or vegetable can be changed up to adjust to taste or what’s in season. I really could eat this any time of year, but it’s definitely the most satisfying and refreshing during the summer and fall, when the cherry tomatoes are still in season.

Truthfully, usually I enjoy ceviche when we go out to eat and do not often make it at home. But really there’s no reason not to, because it is so easy to assemble and is perfect as an appetizer or as a light main dish. I decided to come up with a basic ceviche recipe during my trip to Israel in the spirit of Rosh Hashana, the Jewish New Year. On this holiday there are many traditional foods that are eaten during the holiday dinner to symbolize good wishes for the year ahead. Some traditional foods include, honey, which is usually eaten with apple slices, to symbolize a good and sweet year ahead. Pomegranate symbolizes a “new fruit” in the hopes to enjoy new experiences. And of course, the inspiration for this dish, fish, which symbolizes diving into the new year head first.

This recipe uses sea bass, a white fish which is the kind of dish I usually enjoy in ceviche. I highly recommend speaking with the person at your local fish shop/person behind the fish counter to find out what type of fresh fish they recommend to make sure it’s a high enough quality for this type of application. Other types of fish suitable for ceviche could be striped bass, grouper, sole, or bluefish. I get the fish deboned and descaled so I  just have to take it home and get to chopping.

paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian

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Basic Ceviche

paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian

This ceviche recipe is the perfect light, fresh, and healthy dish. It's super easy and is great as an appetizer or a main dish. The simple citrus marinade perfectly cures the fish and brightens the fruits and vegetables that are added to make this super satisfying and refreshing. 

Serves 4 as an app, 2 as a main. 

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Ingredients

  • 1 lb sea bass*
  • 1 avocado
  • 1/3 cup cucumber chopped
  • 1/3 cup tomato/cherry tomatoes chopped
  • 3 radishes
  • 3 tbsp cilantro finely chopped
  • 1 green chili pepper
  • 1/2 cup lime juice (about 4 large limes)
  • fine sea salt
  • pepper

Instructions

  1. Cut the fish into 1/2 in cubes and place into a large bowl (preferrably one with an airtight lid)

  2. Cut the avocado into similarly sized cubes. 

  3. Cut the cucumber into the quarters and then small chunks. Cut the radish into quarters and then thin slices. 

  4. Cut the tomatoes into small chunks similar in size to the cucumbers. If using cherry tomatoes cut them into half and then quarters. 

  5. Deseed the chili pepper and finely chop the flesh. 

  6. Add the avocado, cucumber, radish, tomatoes, and chili pepper to the bowl with the fish along with the chopped cilantro. 

  7. Pour the lime juice into the bowl with salt and pepper and mix thoroughly.

  8. Cover the bowl and place into the fridge to marinate for about 30 minutes or until the fish is firm and opaque. Taste for seasoning and adjust by adding more salt and or pepper. 

Recipe Notes

* Fish selection: I use sea bass in this recipe but I highly recommend speaking with the person at your local fish store or market to see which fish they have that is fresh and would recommend in this type or application. Other good fish could be striped bass, grouper, sole, bluefish. I get the fish deboned and descaled for convenience. 

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.