#cleanbaking

Tisha x Ginger !

Tisha x Cosmo !

Indulge in the rich, nutty flavors of pecan pie with these guilt-free, Paleo-friendly cookies. They're vegan and allergy-free, making them a perfect treat for everyone!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 tsp vanilla extract. 1/2 cup chopped pecans.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, coconut sugar, baking soda, and salt should all be combined in a big mixing bowl. Pour in the maple syrup, vanilla extract, and melted coconut oil. Stir to form a dough. Gently incorporate the diced pecans into the dough. Shape the dough into cookie-sized rounds with your hands or a cookie scoop, then transfer them to the baking sheet that has been preheated. Using your fingers, slightly flatten each cookie. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow to cool for a few minutes on the baking sheet, then move to a wire rack to cool down completely. Once cooled, enjoy your guilt-free Paleo Pecan Pie Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

A rich, chocolate zucchini bread that is moist and delectable, suitable for a Paleo diet, and free of nuts, making it an ideal healthy dessert.

Ingredients: 2 cups grated zucchini. 3 eggs. 1/4 cup melted coconut oil. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. Optional: Paleo chocolate chips for topping.

Instructions: Set oven temperature to 175C 350F. Apply grease to a loaf pan. Grated zucchini, eggs, coconut oil, honey or maple syrup, and vanilla extract should all be combined in a big bowl. Mix the coconut flour, baking soda, cinnamon, cocoa powder, and salt in a different bowl. Stirring until thoroughly combined, gradually add the dry ingredients to the wet ones. Fill the prepared loaf pan with batter. Paleo chocolate chips can be sprinkled over the batter, if desired. When a toothpick inserted into the center comes out clean, bake for 45 to 50 minutes. After letting the bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut into pieces and present. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

See Recipe & Get the full instructions here!

This gluten-free vegan bread is perfect for those with dietary restrictions and makes a delicious sandwich option.

Ingredients: 2 cups gluten-free all-purpose flour blend. 1/2 cup almond flour. 1/2 cup tapioca starch. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 1/4 cups almond milk. 2 tbsp apple cider vinegar. 1/4 cup olive oil. 2 tbsp maple syrup. 1 tbsp ground flaxseed. 2 tbsp water.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan and set aside. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg. In a large mixing bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine almond milk, apple cider vinegar, olive oil, maple syrup, and prepared flax egg. Pour wet ingredients into the dry ingredients and stir until well combined. Pour batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and enjoy as is or use for sandwiches!

Prep Time: 15 minutes

Cook Time: 45 minutes