Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . .

Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat them straight from the punnet (classy, I know) but this day straight from the punnet wasn’t going to cut it, a blueberry muffin MUST be had. But not just any ol’ blueberry muffin, I need a bakery-style blueberry coffee cake muffin because streusel-topped muffins are greater than all!

So off to the kitchen I went . . .

Ummmm I don’t want to toot my own horn or anything but they turned out so well, I was smitten! *toot, toot*

I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made!  One taste and I think you’ll agree. They’re so simple but they’re just so good!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
Vanilla yoghurt – Dairy or non-dairy, either works just fine
Vanilla extract
Vanilla almond milk – or milk of choice
Monkfruit sweetener – or granulated sweetener of choice
Almond Flour
Coconut flour
Blueberries, obv
Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
A pinch of salt, always
Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things on hand this very minute!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But  . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green  . . . they will still work just fine and taste absolutly delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it  . . .  apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So  . . . cake for breakfast it is! Thanks, google!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me

• I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
• You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
• The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

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Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

Slightly crisp, almost brownie-like on the top, subtly sweet, seriously chocolaty and SUPER fudgy in the middle!

And don’t get me started on the “optional” (but not really) dark chocolate frosting . . . I kind of want to slather it over my entire life!

Cozied on the couch in my comfiest pj’s binge-watching Harry Potter (Eve’s annual birthday week tradition) with a couple of these bad boys = my kinda Saturday night! And not just because we are back in lockdown here in Sydney, because that really is my idea of the perfect Saturday night!

You in?!

Rich in magnesium (thank you cacao & almonds) & it’s a muffin so totally acceptable for breakfast consumption!

Living our best working from home/ schooling from home/ lockdown lives up in here!

If you do one more thing today (or add it to tomorrow’s to do list ) , please let it be making these!

Super simple, seriously delicious . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

 

 

Small Batch {Flourless} Choc Fudge Mud Muffins

• Cook Time: 15-20 mins
• Persons: 6-9
• Difficulty: Easy

• Ingredients
• 2 eggs
• 2 Tablespoons of vanilla yoghurt
• 2 Tablespoons of unsweetened vanilla almond milk
• 1 teaspoon of vanilla
• 3/4 cup (packed) almond flour
• 1/4 cup cacao
• 1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
• 1 teaspoon of instant coffee
• 1 teaspoon baking powder
• A pinch of salt
• For the frosting –
• 1 cup of dark chocolate (chips or chopped)
• 1 cup of coconut (or regular) cream
• A pinch of salt

1. Instructions
2. Pre-heat oven to 175’C/350’F
3. Line a muffing tray (or grease well) then set aside.
4. Place all muffin ingredients in to a small bowl and stir until well combined.
5. Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
6. Bake for 15-20 minutes until the tops spring back when lightly pressed.
7. Set aside to cool while you make your frosting.
8. To make the frostong – Melt chocolate your preferred method .
9. Add cream and salt then stir until smooth, creamy and well combined.
10. Cool til spreadable .
11. Once cooled, slather muffins (you can pipe a puffy cloud by spooning cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the centre of the muffin and gently squeeze. Repeat until all muffins have been frosted.
12. Enjoy xo

 

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Question of the day –

What would your dream birthday cake (or treat of choice) be?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Small Batch {Flourless) Choc Fudge Mud Muffins first appeared on Better with Cake.

Sugar free, mega cluster , maple-vanilla paleo granola!

Is it breakfast? Is it a snack? Could it be lunch or perhaps dessert?

The answer my friend is, yes, yes, yes and YES.

Those of you who follow along with my Instagram stories already know how obsessed I am with this mega cluster paleo granola. Ive been making it every other week (if not every week) for the last few months and every time I make it we seem to fall more and more in love with it.

I figured it was time to stop teasing and give you the recipe because you neeed in on this life-changing deliciousness. Friends don’t let friends miss out on the good, good mega cluster granola!

It’s subtly sweet, deliciously buttery, crispy, light and dangerously addictive! Or is it addicting?! I can never decide which to write/say?! Call it what you want just do yourself a favour and go make it already!

Super, simple, seriously delicious and yes, the chocolate drizzle is technically optional, initially I did it just for the ‘gram because plain ol’ granola, as delicious as it is, it isn’t the prettiest thing to photograph but then we tasted it and wow . . . it’s granola meets choc chip cookie and I am 100% here for it! Besides, I think you and I can both agree that life’s just better when it’s drizzled with chocolate.

Feel free to make your clusters as big (or small) as you like. I love to make them on the larger side so I can eat it like a cookie (my fave!!) or break it into smaller pieces, add some ice cold vanilla almond milk and enjoy like a bowl of cereal. Well, actually I prefer to eat my cereal (and ice cream for that matter) out of a mug. I don’t know why but I find it’s so much more satisfying that way. You too? Just me? Anyway . . .

However you choose to do it, you really can’t go wrong!

Gluten free – Dairy free – Grain Free – Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly – but most importantly it really is life-changingly delicious and you need them in your life because YUMMMMM

The only thing that’s left to decide is how will you eat yours?!

Straight up as it is  (cookie style) then crumbled onto a loaded choc banana yoghurt bowl for me pls, soooooo good! Seriosuly, you have to try it!

Notes – It should keep well for several weeks but ours rarely lasts the week because we cant stop eating it!

Use it as you would your fave granola as cereal with yoghurt, almond milk, banana, fresh berries , sprinkle it on a smoothie or as a snack (seriously reminds me of eating a cookie) any time of day.

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Question of the day –

Current fave snack obsession? A girl can never have too many options!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your mega cluster granola  (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 20 minute {Sugar Free} Mega Cluster Paleo Granola first appeared on Better with Cake.

I’m sorry for skipping out on you last week. Life just got the better of me. Eve’s schooling was intense, spunky husbands work was intense, life was just in. tense! And boy did I have the headache to go with it!

And now, to be honest, I don’t really even know where to begin writing this post . . .

With everything that’s going on in the world – the riots – the anger, the hurt, the outrage and so much suffering, my heart is aching, my head is spinning and I just don’t even know what to say?! I understand that I will never understand but please know that I see you, I feel you, I am with you!

I wish I could just bake the world a big batch of cookies and make the pain just go away. Cookies + chai = something sweet to soothe your soul, even if just for a moment or two,  I think it’s we could all do with right about now.

So, who wants a cookie (or 2)?!

But not just any ol’ cookie, the ultimate comfort cookie aka my super simple, secretly healthy,  chai spiced snickerdoodle .

For those of you who may not be familiar with the edible awesomeness that is the snickerdoodle – a snickerdoodle is basically a classic style sugar cookie that gets rolled in a mix sugar and cinnamon before you bake them. We also add a pinch of baking soda in to the mix so they get thick and fluffy when you bake them – not all crisp and crunchy) like your standard sugar cookie. They’re crispy on the edges, soft and fluffy in the middle and just all kinds of wonderful!

Now, I don’t want to toot my own horn or anything but, I think these could possibly be one of my best cookie creations yet! *Toot * toot *

Don’t let their humble , yet sparkly, exterior fool you, these cookies are kind of life changing!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy and even though they also happen to be secretly good for you,hear me when I say,  no one would ever know!

They’re subtly sweet, deliciously buttery, perfectly spiced and just all kinds of wonderful!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting that magical, soft and chewy snickerdoodle of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15) !

DO NOT SKIP THIS STEP! Sorry for yelling but this is very, VERY important!

Chilling the dough is what helps your cookies hold their shape and get that perfect, thick, fluffy, soft and chewy texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your snickerdoodle dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing cookies you will get to devour when you wake up in the morning.

And yes, because our secretly healthy snickerdoodles are made primarily with eggs, nut butter and chai, they are totally acceptable for breakfast consumption! You’re welcome.

Upon waking, turn on your oven, have yourself a nice hot shower, roll, coat & bake your cookies, 6 – 8 minutes later your current chai spiced snickerdoodle cookie eating self will totally be high five-ing your last nights self for doing the work , mixing up the dough for your freshly showered morning self to enjoy with a monster size cup of coffee because, cookies + coffee + chai = all of the yes! Living your best WFH life here baby!

I mean would you just look at that texture?!

Crispy on the edges, thick, fluffy and deliciously chewy in the middle . . . hello dreamy!

Subtly sweet, deliciously buttery, perfectly spiced secretly healthy soft and chewy chai spiced snickerdoodles .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but, most importantly, they really are edible awesomeness persondified.

Something sweet to sooth your soul. Warm and comforting and I hope you love them as much as I do. Which just in case you didn’t catch it is, a lot!

1 bowl + 7 ingredients and a handful of spices  . . .

From my heart to yours, enjoy xo

Soft and Chew Chai Spiced Snickerdoodles Cookies

Makes 10-12 subtly sweet, perfectly spiced, soft and chewy, soul soothing cookies!

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

1 Tablespoon of maple syrup

1 teaspoon of coconut oil, melted

1 teaspoon of vanilla

1 cup of almond flour/meal

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1-2 teaspoon of chai spice mix – more or less to taste.

1 pinch of salt

For coating coating –

1/4 cup of monk fruit sweetener

1/2 teaspoon of ground cinnamon

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.

3  –  Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave it covered in the fridge chilling over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they don’t spread a lot but will puff up a little so shape them roughly how you want to eat them but make sure you give them a little room to breathe on the baking tray.

6 – Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.

7 – Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet.

* Repeat until all cookies have been coated.

8 – Bake smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be crispy on the edges and soft and chewy in the middle.

Enjoy xo

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Question of the day –

What’s your fave kind of cookie??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post 1 Bowl Soft Baked Chai Spiced Snickerdoodles first appeared on Better with Cake.

I planned on sharing these easy enchiladas in time for you to make to celebrate Cinco de Mayo yesterday but clearly that didn’t happen #techissues = story of my life. But, I figured I would share them regardless because;

1 – Better late than never!

2 – Mexican food is life!

3 – With all the Corona chaos going on in the world, does anyone really know what day it is anyway?!

4 – They really are life-changingly delicious and Cinco de Mayo or not, you need them in your life because, yum!

I mean, would you just look at all that flavour!!!!!!!

These easy chipotle chicken enchiladas are a perfect weeknight meal. Grab a pack of your fave tortillas (these are the tortillas I use, made with just 2 ingredients, and are hands down the best tortillas, gluten free or not, especially for enchiladas!!!)  and some leftover chicken (or a store-bought rotisserie!) then make your own 2 minute, sugar free enchilada sauce that is so incredibly easy and so incredibly flavourful, life as you know it will be changed , forever!

The whole meal comes together in a matter of minutes and leftovers (if you have any, which we rarely do) are INSANE!

I honestly don’t know why I hadn’t made these easy sugar free chipotle chicken enchiladas until this past year.  What kind of life have I been living that until recently, I had not made my own enchiladas?!

Tacos, burrito bowls, loaded Mexican baked sweet potatoes, stuffed peppers? I’m on it, but enchiladas just didn’t make the cut, that is until now. Now that I’ve cracked the code I make them pretty much weekly. My heart and belly has never been so full (both literally and figuratively).

I think the main reason I didn’t make them before was because I hadn’t found a tortilla hearty enough to hold up to the challenge. Good gluten free tortillas can be hard to find. One thing I’ve learned is that most gluten free tortillas will dissolve, disintegrate or turn to mush (and no body wants a mushy tortilla) when you try to use them for enchiladas.

Then I got a hot tip from my friend Robin (side note – if you’re not following here you might want to go do that, shes AH-MAZE-ZING so many delicious recipes not to mention kitchen/life hacks!!!) anyway, Robin suggested I use corn tortillas and also showed me the best hack ever so you can warm/soften and roll your tortillas without them tearing – don’t worry, I shared this hot tip in the recipe notes below.

Guys, I’m telling you, these easy gluten free chipotle chicken enchiladas truly are life changing!

Made with just a handful of pantry staples that I bet you have on hand already and can be on the table, ready to devour in around 30 minutes!

And they’re totally customizable!

Don’t like spicy Mexican food – skip the chipotle

Don’t eat meat – lentils , jackfruit, black beans or any beans will work like a charm in these!

Want to up your veggie intake – capsicum / peppers, mushrooms, onions and sweet potatoes would be amazing in here!

Big time cheese lover?!  Sprinkle on some of that golden goodness, as much or as little as your pretty little heart desires!!

Keto friends not into tortillas – serve them as lettuce wraps instead!

Please, please, please just promise me one thing?!  Promise me that you will make my DIY sugar free enchilada sauce. I know the thought of making your own sauce sounds a little overwhelming but I promise you it takes 2 minutes – and most of that time is dusting off your spice cabinet!

I guarantee it’s 100% worth the effort! Even if you’re not making enchiladas, you should totally make that sauce then grab a bag of tortilla chips and have at it!

Seriously, Do it, thank me later!

Tell me you don’t want to dive on in?!

Quick, easy, delicious, nutritious, light, fresh, hearty, healthy, seriously flavourful, chipotle chicken enchiladas.

Gluten Free – Dairy free – Grain free – Sugar free –  Paleo – Keto  & Vegan friendly!

Super simple, seriously satisfying and happily devoured by all, always!

From my family to yours, enjoy xo

_____________________________________________________

Question of the day –

Are you a fellow Mexican lover? What’s your favorite dish?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these enchiladas (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Easy {Gluten Free} Chipotle Chicken Enchiladas first appeared on Better with Cake.

The smell, the taste, the texture, the spices  . . . it’s straight up magic!

If you’re looking for a last minute, quick and easy, fun and festive, INSANELY delicious make ahead breakfast, snack or brunch to fuel your festive fun this Easter (or just today because , yummmmm) then look no further friend,  these soft and tender, light and fluffy, perfectly spiced, secretly healthy, heart and belly warming carrot cake muffins are exactly what you need!

I know when people think of Easter they usually think of lots and lots (and lots and lots and lots) of chocolate, not necessarily carrot cake and , don’t get me wrong I LOVE chocolate and will be 100%, without question, be enjoying my fair share this weekend (although, that’s nothing new for me, chocolate is something I have pretty much daily anyway) for me, this carrot cake is the star!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Poor ol’ carrot cake is so underrated, often over looked by its chocolaty counterpart but not on my watch!

Ginger-spice and cinnamon has my heart and one bite and these delicious little carrot cake muffins will have yours too!

I don’t know what it is about that combination of spices, the smell alone soothes me down to the depths of my soul. Tell me I’m not the only one?!

I mean just look at them, all warm and cozy!

The recipe below doesn’t have any added extras, no bells, no whistles and personally I don’t think they need it because the flavours truly are incredible.

But, if you have them on hand and like your carrot cake to be a little extra then feel free to add in any as many add in’s as you like – pineapple, sultanas (raisins) , walnuts, pecans, whatever your pretty little heart desires.

But me, I’ll take mine, straight up, as is.

Good quality cake, with a generous hint of spice and a creamy, dreamy frosting is all I need.

I mean, would you just look at that delicious little cloud?!

So not necessary but so, SO worth the extra 2 minutes to mix and slather  . . .

Actually the muffins themselves are so incredibly flavourful they don’t even really need a frosting. But, that doesn’t mean you shouldn’t add it, because incredibly flavorful carrot cake  + creamy, dreamy frosting =  next level deliciousness.

But, however you choose to do it, you really can’t go wrong!

All natural, quick and easy, subtly sweet, secretly healthy, soft and tender, perfectly spiced, light, fluffy, one bowl carrot cake muffins with the creamiest, dreamiest cream cheese frosting!

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto & Vegan Friendly

From my heart to yours, let the festive fun begin!!!!!!

One Bowl Carrot Cake Muffins

Makes 6 subtly sweet, perfectly spiced, soft, tender magical moore-ish carrot cake muffins

Ingredients –

For the muffins –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of almond butter

1 Tablespoon of coconut oil, melted

2 Tablespoons of maple syrup

2 Tablespoons of monk fruit sweetener (or coconut sugar)

1/2 cup unsweetened vanilla almond milk

1 cup almond meal

2 Tbsp coconut flour

1 teaspoon baking powder

1/2 teaspoon of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon each of nutmeg, cardamom and cloves

A pinch of salt

1/2 cup finely grated carrot – approximately 1 small

For the Frosting –

1/2 cup vanilla yoghurt (or cream cheese or a mix of the two) – I mix in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 Tablespoon of vanilla protein powder to make it thicker, sweeter , extra creamy

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, maple syrup, coconut oil and milk and whisk until well combined

4 – Add almond flour, coconut flour, sugar, baking powder, salt ,  spices and stir to combine.

5 – Spoon into prepare muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

6 – Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely

To make the frosting –

1 – Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.

2 – Spread/slather or pipe on to sweet and spicy carrot cake muffins

3 – Devour!

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze  for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of cake??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post One Bowl Carrot Cake Muffins {Low Carb – Gluten Free – Paleo – Keto – Vegan Friendly} first appeared on Better with Cake.

They’re like the classic bakery style blueberry muffins we know and love but with a secretly healthy twist.

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 30 minutes!

Perfect with your morning coffee (or green tea, matcha, golden mylk or chai)

The perfect addition to your WFH (WFH = working from home) lunch box

The perfect mid morning/ late afternoon / pre/post-workout pick me up

Perfect for a little post dinner not-so sweet treat!

They are subtly sweet, soft and tender with the most beautiful texture and the perfect heart and belly warming hum of cinnamon!

I don’t know what it is about cinnamon, but something about it just soothes me down to the depths of my soul!

Hear me when I say, what they may lack in the looks department (although those slightly crispy, gnarly looking tops are my absolute fave) they totally make up for on the flavor front!

Serve them simply as they are, warm, cold, it’s all good! Slather them with butter – regular or coconut, drizzle with maple syrup (or dark chocolate!!!) , pop them in your yoghurt bowl . . .

Or, if you’re feeling a little extra and want to take the experience to a whole new level then you might want to go ahead and slather on some frosting.

Super simple, secretly healthy, one bowl and packed with protein! It’s kind of like a pimped up, protein packed, sugar free cream cheese frosting and it’s simply, divine!

I mean, can you even . . .

look at that delicious little cloud!

So not necessary but so, SO worth the extra 2 minutes to mix and slather  . . .

But, however you choose to do it, you really can’t go wrong!

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced, light, fluffy, flourless, bakery style blueberry muffins with the creamiest, dreamiest cream cheese frosting!

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Can be nut free – Keto & Vegan Friendly

Bursting with deliciousness,

Like a warm cozy hug from my heart to yours,

enjoy xo

Flourless Bakery Style Blueberry Muffins

Makes 12

Ingredients –

3 eggs – or flax eggs

1 manky over-ripe banana

1/2 cup maple syrup *

1/2 cup almond butter – use tahini for nut free

1/3 cup vanilla almond milk – or milk of choice

1 Tablespoon of vanilla

3/4 cup coconut flour

1/4 cup almond meal – use tapioca/arrowroot flour for nut free

2 teaspoons of cinnamon

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 pinch of salt

1 cup of blueberries (I used fresh and roughly mashed with a fork) – frozen should work too.

Optional add ins;

1 scoop of collagen – gut health
1 Tablespoon of vanilla protein powder – extra protein
You fave adaptogens – 1 JING to boost immunity & support adrenals

For the frosting –

1 cup vanilla yoghurt – I mix in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 Tablespoon of vanilla protein powder to make it thicker, sweeter , extra creamy

1/4 teaspoon of freshly grated lemon zest – or a tiny drop of lemon oil

The post {Flourless} Bakery Style Blueberry Muffins first appeared on Better with Cake.

And you know what that means, it’s time for another round of Fit Friday Fun!!!!

Today, I thought I’d we’d have ourselves a short and sharp, total body workout  that you can do anywhere, anytime in just 15 minutes – with or without equipment, totally your call!

Get in, get it done, and get on with living!

So, here’s what we are going to do, a descending ladder  workout which simply means we will start by doing 10 reps of each exercise and decrease 1 rep per round until you get down to 1.

For example –

Round 1 we do 10 reps each, then repeat the entire sequence through doing 9 reps each , then 8, then 7 all the way down to 1!

We will do;

Squat
Lunge
Push Up
Glute Bridge
V-Ups – or sit ups/crunches

The aim here is to move from one exercise to the next with minimal/no rest in between – That being said, I want you to listen to that beautiful body of yours and rest as needed.

Anytime you feel like you need to take a break to catch your breath and grab a little drink then by all means please do so, and take all the time you need. However, if possible try to wait until you get to the bottom of each round to do so but, do what you gotta do, OK?!

Nothing complicated, basic movements done with good form for a short but effective workout that is guaranteed to leave you feeling strong, energized and ready to take on the rest of your day!

Although it’s totally not necessary, simply using your body weight alone is challenging enough but,  for our fully functioning or more advanced lifters who might be wanting kick things up a notch feel free to grab yourself a weapon of choice – a set of dumbbells, kettlebells, your EmPack,  resistance bands or a combination would work. Just make sure you choose something appropriate for your strength but, don’t be afraid to challenge yourself.

But remember, we want quality not quantity, always! Never compromise your form, ever! If your form starts to fail your done, got it?

Take your time, concentrate, focus and breathe through each and every exercise. You are strong, you are amazing, you have big energy! You’ve totally got this!

And because nothing makes a workout challenge more fun than getting a buddy to join you. Why not grab your BFF or a family member or your fave workmate and have them join you, power in numbers baby!

Don’t forget to come back and let me know how you did once you’re done. Either leave me a message in the comments below, or you can give me a shout on the Facebook page or tag me (@EmSwanston) on Twitter , or Instagram (@emsswanston) . I mean it, I wanna hear how you did!

Ok enough chit chat time to work –

– 15 Minute –
No Equipment

Total Body Workout

As always make sure you are nice an warm before you start your workout – Run on the spot, do jumping jacks, jump rope, dance around your living room, anything to get you warm then it’s time to get serious.

Finish with a nice little cool down and stretch, maybe take a walk or something anything to help bring your heart rate down. Finish with a few of your fave stretches. Please don’t skip the stretch people, its like dessert for the body.

Now for our smoothie recipe . . .

How does a nice tall, subtly sweet, deliciously creamy,  secretly healthy, salted caramel choc chip cookie dough crunch shake sound?

Like heaven, right?!

I mean who doesn’t love a big spoonful of choc chip cookie dough (or a freshly baked cookie) crumbled on to a big ol’ bowl for salted caramel nice-cream?

Well that, my friend, is exactly what we have here!

Everything you love about that old fashioned classic  taken next level because SALTED CARAMEL!!!!!

Subtly sweet, seriously creamy, spiked with the perfect hit of vanilla and choc full of choc chips!

No one would ever know that it also happens to be good for you!

Packed with protein and loaded with gut healing goodness!

I won’t tell if you don’t!

And, not only does our delicious, nutritious, smoothie like straight up dessert but, it also happens to be Dairy free (if you want),  BANANA FREE, DATE FREE, Sugar free, Low Carb, Vegan, Keto and Paleo friendly – so much to love I tell you and love it you will!

It really is simply divine, the perfect way to treat yo’ self on this fabulous Friday – or anytime because, yummmmm.

Sugar Free Salted Caramel Choc Chip Cookie Dough Crunch Shake

Makes 1 shake!

Ingredients –

1/2 cup vanilla  yogurt (or 1-2 scoops of your fave ice cream or fro-yo)

1/2 cup unsweetened vanilla almond milk (or milk of choice)

1 teaspoon of vanilla

1 scoop of Before you speak coffee caramel creamer – use EMS10 to get 10% off -can sub caramel stevia drops, 1-2 Tablespoons of maple syrup or 1-2 pitted dates if you prefer.

1 Tablespoon of almond butter – sub 2 Tablespoons of raw almonds, soak in boiling water for 10 minutes before blending if you don’t have a high powered blender

A pinch of ground cinnamon

1 Tablespoon of choc chips (or cacao nibs)

1/4-1/2  cup of ice – more or less to desired consistency.

Optional add ins;

1 Tablespoons of melted dark chocolate to swirl your glass  – pure happiness

1 teaspoon of maca – for hormone balance

1-2 scoops of  collagen – for gut healing goodness

1 teaspoon of uplift food – daily dose of prebiotics

1/2-1 teaspoon each of hemp seeds, chia seeds & flax meal – healthy fats, fibre & all important omegas

Reishi & ATP Science Cort RX– boosts immunity, calms the nervous system & my busy brain

1 scoop protein powder  – for extra protein ( I think vanilla, unflavored or even espresso would work best in this recipe)

Choc chip cookies, crumbled – for serving

Method –

1 – Place all smoothie ingredients into your blender and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with toppings of choice – I use coconut shreds, cacao nibs (or a shaving or dark chocolate) always.

Enjoy xo

Don’t forget to give me a shout out when you’re done – hit me up in the comments below via the Facebook page on Twitter or on Instagram

Now go, and remember;

and have yourself a killer day xoxo

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Question of the day –

Tell me, what’s one of your fave childhood food / drink memories or flavors?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make this smoothie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post {Sugar Free} Salted Caramel Choc Chip Cookie Dough Crunch Shake & A 15 min {No Equipment} Total Body Workout first appeared on Better with Cake.