GF, HIGH FIBER, PALEO CHOCOLATE CHUNK BANANA MUFFINS

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Surprise surprise, I’m hitting you with yet another baked good that has chocolate in it - ok enough judgement just let me be me please. If you know me you know that anything chocolate is my first love, and banana bread is a close second in my books so don’t even get me started on chocolate chip banana bread *drools* .

These muffins are the perfect (yes I used that word!) version of chocolate chip banana bread but in muffin form. They’re gluten free, paleo, high in fiber, low in sugar aaaand they have chocolate in them so like you can’t really go wrong.

WHAT YOU’LL NEED

WET INGREDIENTS:

2 medium ripe bananas mashed

1 tbsp olive oil

1 egg (can sub flax egg to make vegan)

1 tbsp apple cider vinegar

2 tbsp maple syrup

2 tsp vanilla extract

DRY INGREDIENTS:

1 1/2 C + 1 tbsp almond flour

1/3 C ground flax meal

1 tsp baking soda

1 tsp cinnamon

MIX IN’S:

1/3 C chopped sugar free vegan dark chocolate

HOW TO

  1. Preheat oven to 350F and line or grease 10 muffin tins.

  2. Mash bananas then add all wet ingredients and mix thoroughly.

  3. Add dry ingredients to wet ingredients and mix until combined.

  4. Fold in chocolate chunks, saving a portion to top the muffins with.

  5. Divide into 10 muffin tins and top with remaining chocolate.

  6. Bake for 20 minutes or until golden brown.

ENJOY!

XO -LU

GRAIN FREE TAHINI CHOCOLATE CHUNK COOKIES

If you don’t like chocolate chip cookies then we can’t be friends.. kidding.. No but seriously who doesn’t like chocolate chip cookies!? Okay peeps listen up - I did a lil somethin somethin today that I think you might be interested in! These cookies really do speak for themselves but in the spirit of always giving you the 411, they’re grain free, dairy free, vegan, low in sugar and high in healthy fats. They’re game changing and next level and if I could think of another ming blowing way to describe these I would hit you with it but I can’t so just stop what you’re doing and make them - ASAP!

WHAT YOU’LL NEED

WET INGREDIENTS:

1/4 C creamy natural peanut butter

1/4 C tahini

1 flax egg (1 tbsp ground flax + 3 tbsp warm water)

3 tbsp pure maple syrup

1 tsp pure vanilla extract

DRY INGREDIENTS:

2/3 C almond flour

2 scoops @vitalproteins collagen *optional*

1 tsp cinnamon

1/2 tsp baking soda

MIX IN’S:

1/3 of a dark dairy free chocolate bar chopped up into chunks

HOW TO

  1. Preheat oven to 350F and line a baking sheet with a silicon baking mat or parchment paper.

  2. Add all wet ingredients together and mix until combined.

  3. Stir in dry ingredients and mix until combined - batter will be thick and sticky.

  4. Stir in chocolate chunks.

  5. Drop tablespoon sized balls of dough onto cookie sheet, making sure to leave room as they will spread a little. I got 12 on my sheet.

  6. Bake for 14 minutes - should be just turning golden brown.

  7. Try to let cool so you don’t burn our mouth eating one right out of the oven like I did because they’re THAT GOOD!

ENJOY!

XO - LU

VEGAN COCONUT BUTTER CUPS

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It’s the perfect week to eat chocolate - ok let’s be real that’s every week BUT I do love an excuse to eat extra chocolate and Valentines Day pretty much fits the bill. I personally think Valentines day is overrated, I don’t think we should need an excuse to love hard on our significant other or anyone that we care about for that matter, we should just do that every day already! But as I said any excuse to eat extra chocolate is okay in my book so I’m not going to hate too hard on V day.

This year I wanted to create a recipe that is SIMPLE AF to put together so anyone can do it.. So if you forgot to get your sig other a gift and it’s suddenly midnight on Wednesday and all the stores are closed I GOTCHU. You can basically throw these together last minute with ingredients that you probably have on hand and your bae will think you put a whole lot more effort into them then you actually did.

These coconut butter cups are low in sugar, made with healthy and simple ingredients that you probably already have in your pantry and as I said they’re incredibly simple to make.. as in even your boyfriend who doesn’t know the difference between bake and broil can do it. Yeah they’re that simple!

WHAT YOU’LL NEED

FILLING:

2.5 C shredded unsweetened coconut

3 tbsp pure maple syrup

3 tbsp melted coconut oil

2 tsp pure vanilla extract

CHOCOLATE:

2 C unsweetened dairy free chocolate chips

1.5 tbsp coconut oil

HOW TO

1. Add shredded coconut to a food processor and blend on high for 2 minutes.

2. Add all other filling ingredients and blend until coconut is broken down and mixture is workable.

3. Melt chocolate and coconut oil in a glass bowl over a double boiler OR in a microwave safe bowl stirring after 30 second increments - save 1/4 C of chocolate unmelted.

4. Once chocolate is melted either take it off the heat or remove from microwave and stir in remaining 1/4 C of chocolate (you just tempered the chocolate so it will remain hard even outside of the freezer - YAY).

5. Fill small muffin liners 1/3 of the way with chocolate then pop in the freezer for 2 minutes to harden slightly.

6. Place a small puck of filling in each muffin liner then cover with chocolate, and place back in the freezer for 15 minutes to harden.

7. If you want to make heart shaped ones, press filling into a silicone mold and freeze for 15 minutes then drizzle with melted chocolate and pop back in the freezer to set for 5 minutes.

ENJOY!

*Makes 20 cups - Store in an airtight container in the fridge for up to 1 week*

XO - LU

GLUTEN FREE CARROT CAKE BANANA BREAD

I have 4 undeniably life changing words for you - CARROT. CAKE. BANANA. BREAD - BOOM *mic drop*.

If you know me you know that banana bread and I are in a serious long time love affair with each other, but what you may not know is carrot cake is hands down my favourite baked good of all time. Every single year my mom asks me what kind of cake I want for my birthday and every single year my answer is the same, carrot cake.. duh! I don’t know what it is about carrot cake that won me over so many years ago, maybe it’s the combination of flavours from the carrot, pineapple, coconut and raisins that make every bite different or how moist the carrots make it or the subtle crunch from the walnuts or maybe it’s the cream cheese icing.. oh baby - I’m not even a dairy person but I will load up on digestive enzymes for home made cream cheese icing.

Okay I went on a little bit of a rant there but there is really nothing better than home made carrot cake in my opinion, but I’m not a huge sugar fan so I usually only indulge in it on my birthday every year but since that sent for another 4 months I figured why not try to healthi-fy my favourite cake by combining it with my favourite loaf. And that my friends is how this carrot cake banana bread was born.. It’s gluten free, made with real ingredients, free of refined sugar, high in fibre, moist af and actually super nutrient dense unlike your regular carrot cake. Plus it’s actually super easy to make and only requires one bowl #WINNING!

You’re going to love it - I’d bet money on it!

WHAT YOU’LL NEED

WET INGREDIENTS:

2 ripe bananas

2 eggs

1.5 tsp vanilla extract

1 cup grated carrot (about 2 medium carrots)

DRY INGREDIENTS:

1/3 C coconut sugar

1 C almond flour

1/2 C gluten free oat flour

1 tsp baking soda

1/4 tsp nutmeg

1.5 tsp ceylon cinnamon

1/4 C unsweetened shredded coconut

1/4 C raisins

HOW TO

  1. Preheat oven to 350F and grease a loaf pan with avocado or coconut oil spray.

  2. In a medium bowl was bananas and then add all wet ingredients, mix until thoroughly combined.

  3. Add in all dry ingredients except coconut and raising, mix until combined.

  4. Stir in coconut and raisins.

  5. Pour into greased loaf pan and top with more coconut (optional).

  6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean!

  7. Allow to cool completely.

ENJOY!

XO - LU

GF, DAIRY FREE, LOW SUGAR BREAKFAST COOKIES

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I have a serious question for you.. does your Sunday morning involve these breakfast cookies? If it doesn’t then you might want to rethink your plans and add these to your brunch menu for tomorrow morning.

These cookies are dairy free, gluten free, low in sugar, high in fibre, full of vitamins and nutrients and bomb AF.. They’re so good that they fooled one of the pickiest eaters I know, I’m not kidding you guys they're next level good. Plus as always they’re super simple to make and you probably have all of these ingredients kicking around in your pantry.

So are you sold yet? It’s really a yes or yes question.

WHAT YOU’LL NEED

WET INGREDIENTS:

1 large ripe banana

1 egg (can sub flax or chia egg)

1/3 C creamy natural peanut butter

1 tbsp maple syrup

1 tsp pure vanilla extract

DRY INGREDIENTS:

2/3 C GF rolled oats

1/4 cup ground flax

1/3 C shredded unsweetened coconut

1/4 C unsweetened raisins

1/4 C dairy free dark chocolate chips

0.5 tsp baking soda

1.5 tsp cinnamon

HOW TO:

  1. Preheat oven to 350F and line a baking sheet with a silicon baking mat or parchment paper.

  2. In a medium bowl mash banana then add peanut butter and mix until combined.

  3. Add in all other wet ingredients and mix until combined.

  4. Add in all dry ingredients and mix until thoroughly combined and all mix ins are evenly distributed - batter should be thick.

  5. Divide into 16 even balls and place on baking sheet. Cookies will not spread soy can fit all 16 on one sheet, flatted balls with the palm of your hand.

  6. Bake for 12 minutes or until bottoms are golden brown.

  7. Allow to cool and then dig in!

*Makes 16 cookies - store in a an airtight container for 5-7 days*

ENJOY!

XO - LU

GF, OIL FREE, DAIRY FREE EXTRA BANANA BREAD

Have you ever gone to make something, proceeded to take every ingredient out of the cupboard and fridge and start the oven only realize that you don’t actually have something critical that you need to make said recipe.. yeah me neither.. KIDDING I did that today with banana bread - I got everything out and legitimately started making it only to realize that I don’t own a loaf pan anymore.. #FAIL it was extremely awkward to say the least.

I was already set on making banana bread though so I wasn’t going to let something this silly stop me! Fast forward 1 trip to the store and 30 minutes later, I had acquired a loaf pan and it was time to get down in the kitchen - go me!

This loaf is gluten free, oil free, dairy free and has no refined sugar but all of the moist, fluffy, banana-ey qualities of your usual every day sugar coma coffee shop banana bread. And in the spirit of always being EXTRA AF it also has banana incorporated in not 1, not 2 but 3 ways, which is totally optional but DEFS recommended!

Start your ovens friends because you're going to want to make this.. like now. 

WHAT YOU'LL NEED

WET INGREDIENTS:

2 Medium Ripe Bananas mashed

1/2 Banana chopped into small pieces

1/2 Banana sliced in circles - for topping *optional*

2 Eggs

1 Tsp Vanilla Extract

DRY INGREDIENTS:

1/4 Cup Coconut Sugar

1 Cup of Oats - ground into flour

1/4 cup Coconut Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1.5 Tsp Cinnamon

2 scoops unflavoured collagen - optional but recommended for extra protein and health benefits!

1/3 - 1/2 Cup chopped raw walnuts - these are optional but I mean why would you not add nuts to banana bread.. right? 

HOW TO

1. Preheat oven to 350F and spray a loan pan with avocado or coconut oil.

2. In a large bowl, mash banana then add in all wet ingredients except for chopped and sliced banana and mix thoroughly. 

3. Add all dry ingredients except for chopped nuts to wet ingredients and mix until combined. 

4. Fold in chopped nuts and chopped banana then pour batter into greased loaf pan. If you are adding the sliced banana to the top now is your time to shine, if not then move on to step 5. 

5. Bake for 30 minutes, until you can insert a toothpick and it comes out clean.

6. Allow the loaf to cool completely. 

ENJOY!

xo - LU

DAIRY FREE, LOW SUGAR, OATMEAL CHOCOLATE CHIP COOKIES

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What makes a Friday better than the simple fact that it's (finally) the weekend? Cookies - duh. Well that and a glass of vino but it's not even 9am yet so I'll settle for cookies for now I guess - if you can even call it settling.

Cookies are kind of my thing, you guys know that by now and I'm sure you don't really need an explanation at this point. But I like being a little extra (okay a lot) so let me give you the run down on these. They're dairy free, can be made vegan if you sub in a flax egg, they're perfectly golden and crispy on the outside and pillowy soft on the inside and the chocolate chip to cookie ratio is ridiculously on point.

Okay that's all, now get to baking.

WHAT YOU'LL NEED

WET INGREDIENTS:

1 egg

1/4 + 1/8 cup of unsweetened almond milk

2 tbsp melted coconut oil

1 tsp vanilla extract

DRY INGREDIENTS:

1/4 cup coconut sugar

1/2 cup almond flour

1/3 cup coconut flour

2/3 cup GF rolled oats

1/2 tsp baking soda

1/2 tsp baking powder

MIX IN'S:

1/3 cup dairy free dark chocolate chips

HOW TO

1. Preheat oven to 350F and spray a baking sheet with avocado oil.

2. In a medium bowl or stand mixer, mix all wet ingredients together.

3. Add all dry ingredients to the wet and mix until fully combined - dough will be quite dry.

4. Mix in chocolate chips until evenly distributed.

5. Use hands to portion out and form 12 cookies. Make sure you flatten the cookies because they won't spread in the oven.

6. Bake for 10-12 minutes or until golden brown.

7. Allow to cool completely before digging in. 

*Makes 12 cookies*

ENJOY!

xo - LU

GRAIN FREE, LOW SUGAR MINI PUMPKIN SPICED CAKES

What makes a Thursday better than the simple fact that tomorrow is Friday?! Dessert.. That’s what. Mini pumpkin spiced cakes for dessert if we’re being really specific!

These mini pumpkin cakes are grain free (if you don’t top them with the oats), low in sugar, full of healthy fats and tons of nutrients like beta carotene from the pumpkin! They’re also super easy to make, keep well (in the fridge for up to 5 days or freezer for up to 1 month) and they’re incredibly moist because of the banana and pumpkin plus they’re super versatile so you can basically add in whatever mix in’s you want and they’ll still be a hit!

WHAT YOU‘LL NEED

WET INGREDIENTS:

1 very ripe banana - mashed

1 cup unsweetened pumpkin puree (NOT pumpkin pie filling)

9 tbsp egg whites or 2 whole eggs

1/2 cup unsweetened almond milk

1 tsp vanilla extract

DRY INGREDIENTS:

1/4 cup coconut sugar

1/2 cup super fine almond flour (I use Bob’s Redmill)

1/2 cup coconut flour

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground dried ginger

1/4 tsp cardamom

1 tsp baking soda

1/2 tsp baking powder

TOPPINGS:

1/4 cup sugar free, dairy free chocolate chips

1/8 cup rolled oats

HOW TO

  1. Preheat oven to 350F and lightly spray 12 muffin tins with avocado oil.

  2. In a large bowl mix together all wet ingredients until well combined.

  3. Add coconut sugar to wet ingredients and mix.

  4. Add all dry ingredients to wet ingredients and mix thoroughly - batter should be thick but still mixable, if it is too thick add more almond milk until the consistency is just pourable.

  5. Divide batter into 12 muffin tins, press batter down to form dense cakes, top with toppings of choice - I did sugar free, dairy free dark chocolate chips and rolled oats.

  6. Bake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean.

*Makes 12 mini cakes - store in the fridge for up to 5 days*

ENJOY!

xo - LU

GF, DAIRY FREE, LOW SUGAR CHOCOLATE CHIP BANANA NUT MUFFINS

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FUN FACT: I’m a sucker for muffins, if you found me in a coffee shop during high school you could have almost guaranteed that I would be ordering a muffin. And don’t even get me started about banana nut muffins, those were literally like crack to me.. I was low key obsessed with the ones from Tim Hortons when I was 16 - oh god I’m actually cringing while typing that because they’re FULL OF SO MUCH CRAP! Now that I’m actually educated on what goes into most muffins and baked goods in coffee shops and bakery’s (refined flours, gluten on processed sugar on fillers on crap) I tend to avoid buying them, but that doesn’t mean my obsession is dead - it most definitely is not.

Well you guys I’m not one to hype myself up (or am I? okay I totally am) but these are hands down the best muffins I’ve ever had let alone actually made myself! I know that that’s a bold statement but I’m not even being dramatic (for once) these are next level. They’re moist from the banana, crunchy from the walnuts and packed with chocolate chips.. oh and they’re super clean, made with a combination of gluten free oat flour and almond flour and full of fiber!

So yeah, I’m prepared to make the assumption that they’ll be the best thing you’ll have made in a long time.. So what are you waiting for!?

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WHAT YOU’LL NEED

WET INGREDIENTS:

2 mashed bananas

6 tbsp egg whites or 2 full eggs

4 tbsp melted coconut oil

1 tsp vanilla

DRY INGREDIENTS:

1 tsp cinnamon

2 tbsp coconut sugar

1 tsp baking soda

1/4 tsp baking powder

1 cup oat flour

1/4 cup almond flour

3 tbsp ground flax

MIX IN’S/TOPPINGS:

1/3 cup chopped raw walnuts

1/4 cup dairy free chocolate chips

PRO TIP: Save some for topping!

HOW TO

1. Preheat oven to 350F and spray 9 muffin tins with coconut oil.

2. In a medium bowl, mix together all wet ingredients until combined.

3. Add all dry ingredients to wet ingredients and mix until just combined.

4. Stir in mix in’s, leaving a small amount for topping.

5. Divide into 9 muffin tins and then top with remaining toppings.

6. Bake for 20 minutes, until golden brown and a toothpick inserted comes out clean.

ENJOY!

Makes 9 large muffins

XO - LU

VEGAN ZUCCHINI + BANANA MUFFINS

It's officially zucchini season and I'm not mad about it at all! I mean why would I be, zucchini is one of my favourite vegetables, it's full of vitamins and nutrients and so versatile - I freeze it for smoothies, add it to salads raw, spiralize it to use it as pasta and add it to baking! 

These muffins don't really need an explanation but to give you guys the run down because I love you. They're ridiculously moist from the zucchini and banana, vegan, low in sugar, made with whole grains and gluten free - so basically they're #winning in every single way and you will be too if you make them *hint hint*

WHAT YOU'LL NEED
 

WET INGREDIENTS:

1 large banana - mashed

2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

1 tsp vanilla

6 tbsp melted coconut oil (I use this one from Botanica Health)

1 cup grated zucchini - liquid squeezed out

DRY INGREDIENTS:

1.5 cups GF oats - ground into a flour

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

HOW TO:

1. Preheat oven to 350F and lightly spray 6 muffin tins with coconut oil.

2. In a small bowl mix together ground flax and warm water, set aside.

3. In a medium bowl, mix together all wet ingredients until fully incorporated.

4. Add dry ingredients to wet and mix until just combined - batter will be thick. 

5. Divide batter evenly into 6 greased muffin tins. 

6. Bake for 18-20 minutes or until golden brown.

ENJOY!

*Makes 6 large muffins*

xo - LU

GF, VEGAN PEANUT BUTTER CHOCOLATE CHIP BANANA MUFFINS

If you follow me on instagram (@lulugodin) which you really should I mean if you aren't already, what the heck are you doing?! Anyways, if you follow me then you'll know that Mike's parents (who we currently live with because our condo is being built) are selling their house and if you've never sold a house then let me put it simple for you.. we basically have to have it as clean as possible and staged to the max AT ALL TIMES to the point where it doesn't even look lived in. So what that means for me is my sacred, calm, quiet daily work space has turned into me having to occasionally vacate the premises to work in coffee shops and I have had to get very creative with my recipe testing because I usually have very minimal time to pump out a recipe and shoot it between showings of the house.

So the other day I felt the need to bake (as I do when I'm stressed - lucky Mike) but I knew I only had about an hour to create, bake and shoot the recipe and I was out of a lot of key ingredients that I usually use in my baking (like eggs, coconut oil, etc.) and I obviously had zero time to waste by running to the store - so I got creative and the result was honestly way better than I could have imagined.

I took the three greatest foods on earth - peanut butter, banana and chocolate - and combined them into one muffin.. I know, I know you're welcome. But wait it gets better - these muffins are grain free, dairy free, low in sugar, moist and so flavourful! You're going to go (pea)nuts! (sorry not sorry, I'm a nutrition dork)

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WHAT YOU'LL NEED

WET INGREDIENTS:

2 bananas - mashed

1/3 cup almond milk

1 tsp vanilla

6 tbsp peanut butter

DRY INGREDIENTS:

1 tbsp coconut sugar

2 tbsp chia seeds

2/3 cup almond flour

1/2 cup coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

MIX IN'S:

1/3 cup dairy free dark chocolate chips

HOW TO

1. Preheat oven to 350F and spray 8 muffin tins with coconut or avocado oil.

2. In a medium bowl, mash the banana, then add all other wet ingredients and the chia seeds and mix until combined. Let sit for 3-5 minutes until the chia seeds plump up.

3.  Add coconut sugar and mix then add all other dry ingredients, mix until combined.

4. Stir in chocolate chips and any other mix in's that you want. 

5. Divide batter into 8 muffin tins and bake for 20-25 minutes - until golden brown and a toothpick inserted comes out clean!

*Store in an airtight container for 5-7 days or freeze for up to 2 months*

ENJOY!

xo - LU

LIFE CHANGING GF, GRAIN FREE, LOW SUGAR BROWNIES

Okay I know what you're thinking.. a life changing brownie recipe, that's a pretty bold statement to make. I know it is and I understand the magnitude of assuming that something is going to change your life but I am almost certain that these brownies will do just that. I'd actually be willing to bet money on it - any takers? If you're a chocoholic like me then you're probably low key obsessed with brownies and you've also probably been VERY disappointed on multiple occasions with the fact that most healthy brownies taste like something that kind of resembles chocolate cardboard. Well consider your prayers answered my dear chocolate loving friends because these are the richest, moistest (sorry but they are), chocolatey-est, BEST brownies I have ever eaten - and that is saying something. They're also extremely healthy, gluten free, grain free, low in sugar and high in healthy fats.

You guys I'm not even being dramatic, these are going to rock your world.

WHAT YOU'LL NEED

WET INGREDIENTS:

2 eggs (can sub flax eggs)

1/4 cup tahini

1/4 cup smooth peanut butter

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup + 2 tbsp unsweetened almond milk

DRY INGREDIENRS:

1/2 cup cacao powder (can sub cocoa)

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup coconut sugar

1/2 tsp baking powder

1/2 tsp baking soda

HOW TO

1. Preheat oven to 350F and spray an 8x8 square baking dish with coconut oil spray.

2. In a medium bowl or stand mixer mix together all wet ingredients until fully incorporated - about 2-4 minutes.

3. Add all dry ingredients to wet ingredients and mix for 2-3 minutes or until thoroughly combined - batter will be very thick and sticky. 

4. Pour batter into greased baking dish and spread with a spatula until evenly distributed.

5. Bake for 22-25 minutes or until a toothpick inserted into the centre comes out clean. DO NOT OVER BAKE - these get very dry and crumbly if over baked.

6. Let cool completely before cutting into them!

*Makes 16 brownies*

ENJOY!

xo - LU

 

GF, PEANUT BUTTER + BANANA OATMEAL COOKIES

I have been on a total cookie kick lately and I am not complaining at all - and neither is Mike, I mean who would complain about coming home to freshly baked cookies every week.. not me. Cookies are and always will be my favourite dessert, there is truly nothing better in my opinion than warm cookies and a glass of nut milk - don't try to fight me on this, you will lose. 

These peanut butter banana cookies are my latest obsession and for good reason. They are pillowy soft, not too sugary but just sweet enough and they basically taste like peanut butter banana bread but like in cookie form so as I'm sure you can guess they're amazing. They're also gluten free, contain a good amount of healthy fats and complex carbs and they're healthy enough to eat at 8am or 10pm without putting yourself into a carb and sugar induced coma.

If you like the classic combination of peanut butter and banana (which let's be honest who doesn't?) then you're going to love these! Don't forget to tag me if you make these with the hashtag #holisticallywholesome so I can see and share your recreations!

WHAT YOU'LL NEED

WET INGREDIENTS:

2 very ripe organic bananas

1/2 cup creamy natural peanut butter

2 tbsp maple syrup

1/4 cup unsweetened almond milk

1 tsp pure vanilla extract

DRY INGREDIENTS:

1/2 cup coconut flour

2 tbsp coconut sugar

1 cup gluten free rolled oats

1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon 

1/2 tsp sea salt 

HOW TO:

1. Preheat oven to 350F and line a baking tray with a silicon baking liner or a parchment paper.

2. Mash bananas in a medium bowl or stand mixer, add in all wet ingredients and mix until thoroughly combined.

3. Add in all dry ingredients and mix until combined, dough should be quite thick from the coconut flour!

4. Divide into even balls and then flatten, you don't need to leave too much space in between these on the tray because they don't spread much.

5. Bake for 10-12 minutes or until the bottoms of the cookies are golden brown. 

6. Cool thoroughly on pan before transferring to wire cooling rack. 

*Makes 15-18 cookies depending on size*

ENJOY!

xo - LU

GF, LOW SUGAR BLUEBERRY APPLE CRISP

If I had to pick one dessert that I remember most fondly from my childhood it would probably be fruit crisp of some kind (and Italian eclairs but that's a recipe for a different time). There's nothing like warm apple crisp right out of the oven with vanilla ice cream on it am I right or am I right? Or my personal favourite way to eat it is the next day for breakfast with unsweetened almond milk - told ya I never stood a chance at not being health conscious, I've been this way since birth.

I have been obsessed with all things summer lately - salads, infused water, berries I'm into it all and blueberry and apple just screams summer to me! This crisp is low in sugar, made with gluten free oats and tastes exactly like the one your mom probably used to make with butter and brown sugar so thats a HUGE WIN!

WHAT YOU'LL NEED

THE FILLING:

3 cups chopped apples - roughly 5 apples

2 cups frozen blueberries 

3 tbsp gluten free oat flour - blend oats to make flour consistency

1 tsp cinnamon

1 tbsp coconut sugar

juice of 1 lemon 

4 tbsp water

THE TOPPING:

1.5 cups gluten free rolled oats

1/2 cup oat flour

4 tbsp coconut sugar

2 tsp cinnamon 

3 tbsp melted coconut oil

2 tbsp raw almond butter - can sub more coconut oil for a nut free version

HOW TO

1. Preheat oven to 350F.

2. If you don't have oat flour on hand, blend 1 cup of oats until they are a flour consistency and set aside.

3. Peel and chop apples and add to a large bowl, add in all other filling ingredients except for the water, mix and set aside.

4. Mix all dry topping ingredients together in a medium bowl and set aside. 

5. Melt coconut oil in a microwave safe bowl or on a double burner, add almond butter and stir until combined, pour over filling ingredients and mix until combined - should be somewhat wet and crumbly.

6. Pour filling into an unlined non-greased pie dish, pour water evenly over filling, cover with topping making sure that all of the fruit is covered and the topping is evenly distributed.

7. Bake for 55 minutes or until golden brown and a toothpick easily pierces the apples.

ENJOY!

xo - LU

 

LOW SUGAR FREEZER FUDGE

If you know me then you know that I am obsessed with anything and everything chocolate - it's basically my love language. I wouldn't call it an addiction because usually people want to give up their addictions and I have zero intention of giving up chocolate so let's call it a deep unconditional love that can't be broken. I know what you're thinking "how can you be a a health blogger if you eat chocolate daily WTF" well if you didn't already know this then prepare to be shocked - chocolate (cacao) is actually totally good for you, it's high in antioxidants, iron, magnesium and tons of other nutrients but just like everything else in life not all chocolate is created equal. You will NEVER catch me eating a kinder surprise, kit kat, twix or any of that "chocolate treat" processed sugar filled BS that companies like to try and pass off as chocolate (barf). I go for a good quality dark chocolate bar that is organic, fair trade, preferably sweetened with coconut sugar, darker than 85% and obviously as bougie as possible (partially kidding about that last part). 

The only thing with having expensive chocolate taste is the price tag that comes with it and let me just tell you now, it is steep. I remember the first time Mike realized that I was buying $5 chocolate bars weekly - that was a fun conversation.. not. Now I obviously don't let something as trivial as money get in the way of me and my (other) one true love but I'm not a total animal so I do take the whole cash thing into consideration and I only buy it when it's on sale now - I know I'm a freakin' saint. 

Well last week I went into the fridge, ready to snap off a piece of my favourite chocolate and realized that I had none - it was devastating to say the least. So I decided to get creative with some ingredients that I had on hand and YOU GUYS... these are game changing!

They're super low in sugar, high in healthy fats and have an added boost of clean protein. Plus they taste like the deepest, richest chocolatiest thing ever and that's saying something coming from this chocolate snob. You're going to want to have these on hand at all times - you've been warned.

WHAT YOU'LL NEED

WET INGREDIENTS:

1/2 cup solid coconut oil

1/2 cup natural peanut butter

1 tbsp maple syrup - add 0.5-1 tbsp more if you aren't used to dark chocolate 

DRY INGREDIENTS:

2/3 cup cacao powder (can sub cocoa)

2 scoops vital proteins dark chocolate blackberry collagen peptides (technically optional but I definitely recommend adding)

1 tsp cinnamon 

MIX IN'S & TOPPINGS:

Dried unsweetened coconut

Pumpkin Seeds

Goji Berries

HOW TO

1. Line 8 muffin tins with paper liners and set aside.

2. Add coconut oil and peanut butter to a small sauce pan, melt over medium heat. 

3. Once fully melted add in maple syrup and stir until combined. 

4. Turn heat to low and stir in cacao powder, collagen and cinnamon, stir until fully combined with no lumps.

5. Divide into 8 muffin tins, mix in or sprinkle with your desired toppings and pop the tray in the freezer for 60 minutes to set.

6. When the fudge has hardened fully, remove the paper liners and transfer to an airtight container.

*Store in the freezer for up to 1 month!*

ENJOY

xo - LU

 

VEGAN, GF BANANA PROTEIN BLONDIES

I wanted to make a dessert with a hit of extra protein added but I wanted to stay away from collagen peptides in the spirit of keeping it 100% vegan. I'm usually VERY hesitant and more than a little skeptical to bake with legitimate protein powder just because it absorbs so much liquid and they are all different so you never really know how it could turn out, plus I've ha a few too many fails in the kitchen when it comes to protein powder but you guys I'm pretty sure that I am officially a believer!

These blondies are moist (sorry), fluffy, sweet and oh so high in plant based protein (woohoo)!

WHAT YOU'LL NEED

DRY INGREDIENTS:

1 cup GF oat flour

1/3 cup almond flour

1/4 cup coconut sugar

1/2 cup unflavoured protein powder - I used this one by Purica

0.5 tsp baking soda

0.5 tsp baking powder

1 tsp cinnamon

WET INGREDIENTS:

1 cup mashed banana

1 tsp vanilla

1 flax egg - 1 tbsp ground flax + 3 tbsp warm water

3 tbsp melted coconut oil

1/4 cup unsweetened almond milk

MIX IN'S:

1/3 cup dairy free chocolate chips

HOW TO

1. Preheat oven to 350F and spray a square baking dish with coconut oil.

2. In a medium bowl or stand mixer combine all wet ingredients and coconut sugar, mix until fully incorporated. 

3. Add all dry ingredients into wet ingredients and mix until combined - dough will be thick.

4. Fold in 2/3 of the chocolate chips, saving some for topping. 

5. Pour batter into greased baking dish and use a spatula to spread it evenly. Sprinkle remaining chocolate chips on top. 

6. Bake for 45-50 minutes or until a tooth pick inserted comes out clean.

7. Allow to cool fully before cutting - this is crucial!

ENJOY!

xo - LU

GF, VEGAN LEMON BLUEBERRY MUFFINS

I use to be in a very serious, committed relationship with Starbucks lemon loaf, I mean I got a slice every time that I went to grab a coffee for the bulk of my teenage life which was A LOT. I'm sure that you can guess that the nutritionist in me is crying about the processed sugar content right now but live and learn right? Well it has been a hot minute since I have had or even thought about lemon loaf but for some reason I have seen it all over the place lately and I needed to get my hands (mouth) on some zesty goodness. So I whipped some up but obviously put my own healthy spin on it, added blueberries for good measure and went with muffins instead of a loaf because convenience.. duh

WHAT YOU'LL NEED

DRY INGREDIENTS:

1 cup GF oat flour

1/2 cup coconut flour

2 tbsp GF flour - I use Bob's Redmill (can sub regular flour)

1/3 cup coconut sugar

0.5 tsp baking soda

1 tsp baking powder

0.5 tsp sea salt

1 tsp cinnamon

WET INGREDIENTS:

1 flax egg - 1 tbsp flax mixed with 3 tbsp warm water 

2/3 cup unsweetened almond milk

1 tbsp melted coconut oil

Juice of 1 lemon - about 3 tbsp

Zest of one lemon - about 1.5 tbsp

MIX IN'S:

1/2 cup blueberries - I used defrosted, frozen ones

HOW TO

1. Preheat oven to 350F, line 8 muffin tins with liners and lightly spray liners with coconut oil. 

2. In a large measuring cup or small bowl mix together all dry ingredients except for coconut sugar and set aside.

3. In a medium bowl or stand mixer mix together all wet ingredients and coconut sugar, until well incorporated. 

4. Add dry ingredients to wet ingredients and mix until everything is evenly mixed then fold in blueberries - be very gentle to prevent bleeding.

5. Divide batter evenly into muffin tins (filling 3/4 of the way) and bake for 20-24 minutes or until just golden brown on the top.

ENJOY!

xo - LU

GF, VEGAN CHOCOLATE CHIP COOKIES

Is there a better way to celebrate the start of the weekend than with clean chocolate chip cookies? I think not. I whipped these up, tasted one and knew I had to get the recipe up right away for you because they're basically life changing, they're SO good. These sweet lil thangs are gluten free, low in sugar, high in healthy fats and oh so pillowy soft. I really doubt you need more convincing than that, you're all smart people. 

Realistically though if your Friday doesn't include cookies and wine you're doing it wrong. So open up that vino, make these cookies and do it right. You can thank me later.

WHAT YOU'LL NEED

DRY INGREDIENTS:

2/3 cup oat flour

2/3 cup almond flour - I used Bob's Red Mill

1/4 cup coconut sugar 

1/2 tsp baking soda

1 tsp cinnamon

WET INGREDIENTS:

1 flax egg - 1 tbsp ground flax + 4 tbsp warm water

4 tbsp melted coconut oil

4 tbsp runny almond butter - I used Spread The Love

4 tbsp unsweetened cashew milk - can sub any plant based milk

1 tsp vanilla extract

MIX IN'S:

1/4-1/3 cup dairy free dark chocolate chunks - I used an Eating Evolved bar

HOW TO

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

2. Add all wet ingredients to a medium sized mixing bowl or stand mixer and mix until combined.

3. Mix all dry ingredients into the wet and stir until combined, then fold in chocolate chunks.

4. Spoon onto lined cookie sheet - batter will be VERY sticky at this point so don't play with it too much.

5. Bake for 10 minutes until they are just starting to go golden brown on the edges. Let cool completely before diggin' in.

ENJOY!

xo - LU

LOW SUGAR PEANUT BUTTER EGGS

Ever since I can remember I have been OBSESSED with peanut butter and chocolate so as you can probably assume Reese's peanut butter cups were my jam - I'm not kidding I could take down a package in 10 seconds flat and feel zero guilt because they're THAT good. When I started really paying attention to what I put in my body a few years ago, processed sugar (and Reese's by association) was the first thing to go but I still splurged every once in a while. It wasn't until I really shifted my eating habits and cut out dairy altogether that I realized that my love affair with Reese's had come to an end.. Until now. 

These are low in sugar, made with real ingredients and legitimately taste like a Reese's peanut butter Easter egg. Did I mention they're also healthy? Like I'm talking eat 4 or 5 in one sitting and not be put into a sugar coma, healthy. Yeah they're that good. 

If you're looking for something to make for easter that isn't going to leave you with a mouthful of cavities and a processed sugar coma then these are for you.

 

WHAT YOU’LL NEED

WET INGREDIENTS: 

3 tbsp maple syrup

3 tbsp melted coconut oil

1/4 cup unsweetened almond milk

1/4 cup natural creamy peanut butter

1 tsp vanilla extract

DRY INGREDIENTS: 

1/3 cup powdered peanut butter 

1/2 cup coconut flour

1 tsp cinnamon

1/4 tsp sea salt

COATING: 

1/3 cup dairy free chocolate chips

2 tbsp coconut oil

1 tsp cacao powder

*Optional - unsweetened coconut to sprinkle on top*

HOW TO

1. Combine all wet ingredients into a large bowl and mix thoroughly.

2. Add the dry ingredients to the wet and mix until fully combined - batter should be a little dry looking but it should form into a ball when you squeeze it together. If it's too dry add a little more unsweetened nut milk until it becomes a workable consistency. 

3. Shape the dough into egg shapes (they don't have to be perfect) and arrange on a parchment paper lined baking sheet, pop in the freezer for 10-15 minutes until set.

4. While the eggs are chilling in the freezer, melt the chocolate, cacao powder and coconut oil in a microwave safe bowl in 30 second increments, stirring every 30 seconds.

5. Individually dip the chilled eggs in the chocolate and sprinkle with coconut (optional).

6. Once all eggs are coated place them back in the freezer for 45-60 minutes until fully set.

*Store in an airtight container in the freezer for up to 2 months*

ENJOY!

xo - LU

RAW ADAPTOGENIC FUDGE BARS

I have a running inside joke with myself about being the worst health blogger and nutritionist ever because stereotypical health food trends usually annoy me (insert eye roll here). I'm actually totally kidding when I say that, I usually become just as obsessed with all of the latest health trends as the next blogger - hello bulletproof coffee, collagen peptides, adaptogens, MCT oil, avocados, turmeric, mushrooms, etc you're all my favourites. What does make me roll my eyes though is the fact that cafes take advantage of just how trendy all of these things are and charge an arm and a leg for them and the fact that all of you actually pay $20+ for avocado toast and $15 for smoothies like it's nothing doesn't help the situation.. y'all are crazy don't you have bills? 

Raw desserts are one of the more trendy (and pricey) things out there right now. I for one am a huge fan of raw desserts, you can pack them full of so many good things and no nutrients are lost because there is no heat involved in the preparation (duh they're raw). But as you can probably guess, I'm not a huge fan of paying $12 for a raw chocolate bar that I can eat in one bite (no shame in my game) so I decided to whip some up myself. 

These turned out incredible and are honest one of my favourite things I have ever made. They're super chocolatey, full of healthy fats and protein, adaptogenic, hormone and energy balancing and taste like they should be bad for your waist line.. but they're far from it.

I'd get out my food processor if I were you - these are no joke.

WHAT YOU'LL NEED

*THE SAUCE*

2/3 cup medjool dates (about 8)

1/4 cup dairy free chocolate chips

1/2 cup hot water

*THE CRUST*

DRY INGREDIENTS:

4 medjool dates

1/3 cup shredded unsweetened coconut

1/4 cup coconut flour

1/4 cup raw almonds

1/3 cup cacao powder (can sub cocoa)

1 scoop chocolate protein powder (optional - can sub more cacao powder)

1 tbsp maca powder

1 tsp cinnamon

WET INGREDIENTS:

1/3 cup natural almond butter (can sub any nut butter)

2 tbsp MCT oil

5-8 tbsp filtered water (depending on food processor power)

HOW TO

1. Add all sauce ingredients to food processor and blend until smooth thick sauce consistency - about 3 minutes.

2. Transfer the sauce to a small bowl, don't rinse food processor. 

3. Add all dry ingredients into food processor and blend until no chunks are left.

4. Add in nut butter, MCT oil and 3 tbsp of water and pulse to incorporate.

5. Add water 1 tbsp at a time until the mixture can be squeezed together without falling apart. 

6. Press crust into a loaf pan and top with sauce, freeze for 30 minutes to set then cut into squares and transfer pan to the fridge.

*Lasts 7 days in the fridge or 3 weeks in the freezer*

ENJOY!

xo - LU