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sweet bread

Caramel Swirl Streusel Bread (grain free & dairy free)

November 10, 2020 by Dafna Leave a Comment

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

What Does It Taste Like?

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


How Is It Made?

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

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

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

What Ingredients Do I Need?

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

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

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

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

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

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

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

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

gluten free, grain free, dairy free, nut free

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

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Caramel Swirl Streusel Bread

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

gluten/grain/dairy free, nut free

Servings 1 loaf

Ingredients

Caramel Sauce

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

Streusel Topping

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

Batter Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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Filed Under: Breakfast, Dessert, Sweet Breads Tagged With: breakfast, caramel, cassava, chocolate free, cinnamon, coconut cream, coconut milk, crumble, dairy free, dessert, fall, gluten free, grain free, nut free, paleo, snack, streusel, sweet bread

Lemon Blueberry Bread (paleo)

May 28, 2020 by Dafna Leave a Comment

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

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

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Lemon Blueberry Bread

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

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

Course Breakfast, Snack

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.
  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.
  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

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

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

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

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

Recipe Notes

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

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Filed Under: Fruity Treats, Spring, Sweet Breads Tagged With: antioxidants, blueberry, breakfast, chocolate free, dairy free, gluten free, grain free, lemon, naturally sweetened, paleo, refined sugar free, snack, spring, superfood, sweet bread

Olive Oil Honey Cake (paleo)

October 3, 2019 by Dafna Leave a Comment

Honey Cake is a traditional baked good for Rosh Hashanah, the Jewish New Year (according to the lunar calendar), which signifies our hopes and intentions to have a sweet new year. I made this super simple honey cake for this year’s family dinner and I must say, I could legit eat this any time of year. It’s just sweet enough to be a light dessert, toasted up for breakfast and slathered with coconut butter or ghee, or a sweet snack alongside a hot beverage. It’s perfectly moist, simply spiced, and not over complicated using just 9 ingredients. Plus with only good-for-you ingredients this recipe is a great start to a happy & healthy new year. Or week. Or day.

paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free 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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Olive Oil Honey Cake (paleo)

This super easy, super simple Honey Cake is perfectly moist and delicious as a light dessert, sweet breakfast, or the perfect accompaniment to a hot beverage. Plus it's only 9 ingredients (including the salt!) and uses only one bowl!

Course Breakfast, Dessert, Snack

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 2/3 cup honey
  • 1/3 cup olive oil
  • 3 eggs

Instructions

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

  2. In a medium bowl mix together all the dry ingredients.

  3. Add in the wet ingredients and stir until just well incorporated. Scraping down bowl at least once between mixing.

  4. Pour batter into loaf pan and bake in the center oven for 40 minutes. Cover loosely with aluminum foil to prevent the top from getting too dark. Return to oven bake for another 15-20 minutes. Checking for doneness with a toothpick.

  5. Let cool in loaf pan slightly before removing and slicing!

Recipe Notes

Coconut oil could also work in this recipe. Just be sure to melt and cool for at least 3 minutes before mixing with the eggs. 

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Filed Under: Breakfast, Fall, Sweet Breads Tagged With: chocolate free, dairy free, gluten free, grain free, honey, low sugar, paleo, refined sugar free, rosh hashana, snack, sweet bread

Double Chocolate Zucchini Bread (paleo)

July 24, 2019 by Dafna Leave a Comment

Another zucchini packed recipe (here’s the first one if you missed it) in the spirit of summer produce. And this one is supremely epic. Double chocolate epic. I’m not going to lie, this might be my greatest creation yet.

Paleo-friendly Double Chocolate Zucchini Bread that will not disappoint my chocolate lovers. It’s super moist, thanks in part to the two whole cups of zucchini packed in there. And if I’m being honest, the texture of this bread is reminiscent of chocolate cake, but a chocolate cake you can feel good about eating for breakfast. This loaf has got a lovely crumb and you wouldn’t even know it’s gluten/grain/dairy free. It’s got only good for you ingredients, no refined sugars, and mixes up in just one bowl! Gotta love that. It does take a little over an hour to bake, but this is worth the wait my friends. 

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

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Double Chocolate Zucchini Bread

paleo, gluten free, grain free, dairy free, no refined sugars

This chocolate zucchini bread is perfectly moist but light and studded with chocolate chips both in and atop the loaf. What's not to love?! It's super easy to make, mixing up in just one bowl and is so good you wouldn't even believe it was paleo friendly (gluten/grain/dairy free) and free of any refined sugars. Basically, this recipe is a major chocolatey win!

freshlydafna.com

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 1 cup coconut sugar
  • 4 eggs
  • 1/4 cup oil of your choice (I used and loved olive oil) liquified
  • 1 tbsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup cacao powder
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 cups zucchini grated
  • 1/2 - 1 cup chocolate chips

Instructions

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

  2. In the bowl of a stand mixer, or by hand, beat together the wet ingredients until well mixed.

  3. Then add in dry ingredients (except zucchini and chocolate chips) and mix until just well combined. The batter will be thick, this is good and normal.

  4. Stir in the zucchini and mix again.

  5. Stir in 1/2 of the chocolate chips to the batter ensuring sure not to over mix.

  6. Pour batter into loaf pan and with a rubber spatula spread it evenly into the dish. Sprinkle remaining chocolate chips on top.

  7. Bake for 1 hour to 1 hour and 5 minutes. It will be a little difficult to tell if this is done as it is a deep chocolate brown and there are gooey chocolate chips inside. I like to test for doneness in a few areas of the loaf to ensure it comes out clean.

  8. Once done, remove from the oven and let cool for at least another 20 minutes.

  9. This will keep at room temperature stored in an airtight container for a day or so, afterwards move to freezer.

https://freshlydafna.com/wp-content/uploads/2019/07/Double-Chocolate-Zucchini-Bread-03.mp4

Filed Under: Breakfast, Summer, Sweet Breads, Vegetables Tagged With: chocolate, dairy free, gluten free, grain free, paleo, refined sugar free, snack, summer, sweet bread, zucchini

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Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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