Paleo Pumpkin Bread

 Make this flavorful paleo pumpkin bread as your next fall treat! Pumpkin is an excellent source of Vitamin A, fiber, zinc, and potassium. Almond flour and tapioca flour are great alternatives to regular flour and are also gluten-free and paleo friendly! Full fat coconut milk boosts immunity, aids in digestion, and helps control cholesterol levels. Cinnamon helps reduce blood pressure, balances blood sugar levels, and is rich in manganese, fiber, and iron. Sprinkle on chopped pecans if desired and enjoy!

Ingredients:

• 1 cup pumpkin puree

• 1 ¾ cups blanched almond flour

• ¼ cup tapioca flour

• 1 tbsp coconut flour

• 1 tsp baking soda

• 3 eggs

• ⅓ cup full fat coconut milk

• ¼ cup maple syrup

• 1 tsp pure vanilla extract

• 1 tbsp pumpkin pie spice

• ½ tsp ground cinnamon

• ½ tsp sea salt

• ¼ cup pecans, chopped

 Instructions:

1) Preheat oven to 350F and line a loaf pan with parchment paper.

2) Combine pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract in a large bowl.

3) In a separate bowl, combine almond four, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

4) Combine wet and dry ingredients and add in pecans to mixture.

5) Transfer batter into pan and bake for 60 minutes.

6) Take out of oven and let cool for 8-10 minutes before removing from pan. Slice and enjoy!

Paleo Cinnamon Rolls

Try making these delicious paleo cinnamon rolls for breakfast! Using arrowroot or tapioca flour for this recipe is a great alternative to regular flour as they are both gluten-free and low in calories. Psyllium husk powder is known to reduce blood sugar levels, aid in digestion, and reduce cholesterol levels. Coconut oil helps improve bone health, strengthens the immune system, and promotes healthy digestion. Cinnamon assists with weight management, reduces the risk of cancer, and is considered the powerhouse of antioxidants. Enjoy!

Ingredients:

 Cinnamon roll dough:

• ¾ cup almond flour

• 1 ½ cup + 2 tbsp arrowroot or tapioca flour

• 2 tbsp psyllium husk powder

• ¼ cup coconut oil, melted

• 2 eggs

• 1 tbsp baking powder

• ½ tsp cinnamon

• 2 tbsp maple syrup

• 1 tsp vanilla extract

 Filling:

• ⅓ cup coconut oil, melted

• 2 tbsp cinnamon

• ⅓ cup + 1 tbsp coconut sugar

 Glaze:

• ½ cup coconut butter

• Almond milk (amount needed will vary)

Instructions:

1) Preheat oven to 350F and grease muffin tin with coconut oil.

2) Combine arrowroot/tapioca flour, almond flour, psyllium husk, baking powder, and cinnamon in a mixing bowl.

3) In separate bowl, combine coconut oil, maple syrup, eggs, and vanilla extract.

4) Combine wet and dry ingredients together. Add 1 tbsp of warm water to dough and mix well. Let dough sit for 10 minutes.

5) Combine all ingredients for filling.

6) Place large piece of parchment paper on flat surface and add 1-2 tbsp arrowroot flour on top of it.

7) Add dough to paper and roll out dough with rolling pin into a large rectangle. Dough should be around ½ inch thick.

8) Spread filling mixture over dough evenly.

9) Next, roll dough into a log and cut into 9-10 pieces. Add each piece to a muffin hole and bake for 20 minutes.

10) While cinnamon rolls are baking, melt the coconut butter and mix in a splash of almond milk. Continue to add a splash of almond milk and melt until it becomes a glaze.

11) Remove cinnamon rolls from oven and drizzle glaze on top. Enjoy!

Strawberry Roll-Ups

These strawberry roll-ups are the perfect snack for those who are on the go! Strawberries are known to be rich in fiber, potassium, Vitamin C, and antioxidants. They also lower cholesterol levels, reduce inflammation, and are great for your heart! Using honey for this recipe is a great alternative to regular processed sugar. It assists with blood pressure regulation and boosts your immune system. Whether you use a dash of lime juice or lemon juice, both are known to help regulate sugar absorption, prevent heart disease, and help with digestion. Enjoy!

Ingredients:

• 1 pint strawberries, sliced

• ¼ cup honey

• Dash lime or lemon juice

 Instructions:

1) Preheat oven to 170F and line a baking sheet with parchment paper.

2) Combine all ingredients into food processor/blender and puree until smooth.

3) Pour strawberry mixture onto baking sheet and make sure it is spread evenly by using a spatula or knife.

4) Bake for 5-6 hours.

5) Allow to cool for around 30-45 minutes.

6) Using scissors, cut the dried mixture into strips and roll each one up. Enjoy!

Chocolate Chip Date Bars

Try making these chocolate chip date bars for a quick snack to fuel your day! Dates are known to promote a healthy nervous system, are a great source of fiber, and help lower cholesterol levels. Cashews reduce the risk of diabetes, boost bone and oral health, reduce the risk of anemia, and promote the development of red blood cells. Add in other nuts, such as almonds, walnuts, or pumpkin seeds to promote good digestion and provide a good source of protein. Eat these for breakfast or as a snack when you are on the go! Enjoy!

Ingredients:

• 2 cups medjool dates, pitted

• ¼  cup cashews

• ¼ cup almonds

• ¼ tsp sea salt

• ½ tsp vanilla extract

• ¼ cup paleo-friendly dark chocolate chips

Instructions:

1) Combine all ingredients, aside from chocolate chips, in a food processor until well-combined and sticky.

2) Once well-combined, add in and lightly mix the chocolate chips.

3) Line baking pan with parchment paper. Firmly press mixture into pan and place in freezer for an hour. Cut into bars and enjoy!