I got so many messages and requests for a recipe for healthier gingerbread cookies, consider this my Christmas gift to you.

Subtly sweet, perfectly spiced, thick and fluffy, soft baked gingerbread cookies – aka the Christmas cookie of my dreams!

It’s no secret that I love me some gingerbread but it has to be good gingerbread. A lot of the time store bought gingerbread can be a bit dry and tasteless or waayyyyy to spicy, and that’s coming from a spice lover.

So here I am, delivering to you, as requested THE PERFECT soft baked gingerbread cookie.

Thick and fluffy, soft and chewy, subtly sweet, perfectly spiced, simply, divine!

Finished with a generous sprinkling of my fave heart and belly-warming gingerbread spices (think → cinnamon, ginger, nutmeg, cardamom and cloves) then, before baking, I rolled them in a little cinnamon sugar (made with monk fruit and ground cinnamon) which although is totally optional, it’s highly recommended as it adds the most incredible, slightly crispy, gloriously caramelized, not to mention glittery, cinnamon, spiked, crust.

Sooooo good!

Crispy on the edges, soft, tender and deliciously chewy in the middle . . .

I mean would you just look at that texture?!

Serve them simply as they are, honestly, the flavor and texture of these gingerbread cookies are so on point and truly incredible they really don’t need anything else but, for those of you who insisted that you need a frosting, I have delivered not 1, not 2 but 3 options for you to choose from because I could not decide which one I liked better!

1 – A traditional glaze

2 – A white (or dark) chocolate drizzle – which if I’m going to add any kind of frosting might be my personal fave and last but not least,

3 – If you’re feeling a little fancy you could do a white chocolate ganache . . . even though it sounds a little fancy it’s super simple, oh so dreamy and 100% worth it !

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

Subtly sweet, perfectly spiced, truly magical, secretly healthy soft and chewy gingerbread cookies! 

A few tips before you go get your soft-baked, secretly healthy, sugar free, paleo gingerbread cookie on:

Em, do I really need to chill the dough?
Answer = Yes! Im sorry, I know its kind of a pain especially if you, like me, have zero patience for baking but DO NOT SKIP THIS STEP (Im sorry for yelling but this is VERY important!) Chilling the dough is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Will waiting be difficult? Possibly for some- some being me, pls tell me I’m not the only one

Will it be worth it?! 100%!Absolutely, Oh so worth it!

Tips on how to chill the cookie dough –Place your cookie dough in the fridge for 30-60 minutes or you can pop it, bowl and all, in the freezer for 10-15 (which is what I usually do – see above to me having zero patience for baking.*Note – You can chill for longer than 30 minutes!  You can even mix it up and leave it to rest and chill in the fridge overnight if you like.

I like to keep mine in the fridge, I find the texure extra fudgy this way but as long as they in a sealed, airtight container, you’re good and they should keep well for at least 5-7 days (if they don’t get eaten before then!!)

Ok, I think that’s it but as always, pleaseif you have any questions feel free to send me an email, DM on Instagram or leave a comment on the blog post anytime. Always.

Now, its time for you to get your bake on!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but most importantly they really do taste all kinds of magical and I hope you love them as much as I do. Which FYI – is a lot – I’m talking, if a cookie could be a spirit animal, this would be mine!

1 bowl + 5 ingredients and a handful of spices  . . .

For my visual learners, click here for step-by-step pics / to cook along with me. Let me know if you have any questions. Anytime.

From my heart to yours, enjoy xo

__________________________________________

Question of the day –

What’s your fave Christmas 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

__________________________________________

The post My Fave Soft Baked Gingerbread Cookies aka – Gingerdoodles! {Low Carb – Keto – Paleo – Vegan Friendly } 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 husband’s work was intense, life was just in. tense! And boy did I feel 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 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 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 something we could all do with right 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 into 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!

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, 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 bedtime 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 & bake your cookies and in 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, 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 personified.

Warm and comforting, something sweet to soothe your soul 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

 

Soft Baked Chai Spiced Snickerdoodles

• Prep Time: 10 mins Chill time 15-30 mins Cook time: 6-8 mins hour
• Persons: 10-12
• Difficulty: Easy

• Ingredients
• 1 egg – or flax egg
• 1/2 cup of almond butter – I use 99th Monkey – EM99 = 15 % off if you want to try
• 1 Tablespoon of maple syrup – I use sugar free
• 1 Tablespoon of The Chai Addict – Liquid (sugar free) Chai spice concentrate – EM15 = 15 % off if you want to try & believe me, you do!
  or 1-2 teaspoon of chai spice mix – more or less to taste you will also need to add 1 teaspoon of (liquid) coconut oil to help with moisture content if using dry spice mix
• 1 teaspoon of vanilla
• 1 cup of almond flour/meal
• 1/4 cup of monk fruit sweetener or coconut sugar
• 1/2 teaspoon of cinnamon
• 1 teaspoon of baking soda
• 1 pinch of salt
• For coating coating –
• 1/4 cup of monk fruit sweetener
• 1/2 teaspoon of ground cinnamon

1. Instructions
2. Place egg, almond butter, maple syrup, chai concentrate and vanilla in to a bowl and stir until smooth, creamy and well combined.
3. Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.
4. 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.
5. Once your dough has chilled – and you’re ready to bake –
6. Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
7.  Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.
8. 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.
9. Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.
10.  Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet – You can re-toss them in any left over sugar once they’re baked
11. * Repeat until all cookies have been coated.
12. Bake smaller cookies for 6-8 minutes – larger cookies for 8-10
13. 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.
14. Enjoy xo

__________________________________________

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

__________________________________________

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

Perfect for those moments when you need a cookie (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!)  an entire batch of 12 – 24!

Crispy on the edge but soft chewy in the middle. THE PERFECT COOKIE for any occasion! Like a random Tuesday because if you ask me, anytime is the perfect time for a freshly baked choc chip cookie.

You with me?

Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in just a matter of minutes!

No beating, no whisking so you can make (and devour) them in (blissful) silence after you’ve put the kids / fur kids to bed  . . . no evidence left behind!!!!

I’ve yet to decide if being able to make a single-serve batch of choc chip cookies at the drop of a hat is a blessing or a curse but considering the month (year!!) we’ve all had, I’m going with blessing . . . cookies don’t ask questions they simply understand.

Even if you’re not actively looking and I don’t think it even matters what the question is, these subtly sweet. deliciously buttery soft and chewy choc chip almond butter cookies are the answer!

Actually, this recipe also happens to be egg-free so technically you don’t even have to bake them if you don’t want to!? Diving headfirst into a bowl full of choc chip cookie dough does sound like a VERY good time!

But, IMO nothing compares to a new, new, freshly baked, ooey, gooey choc chip cookie!

Crispy on the edge but soft chewy in the middle, they’re practically perfect in every way!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Keto – Paleo – 100% Vegan friendly but most importantly they really are just downright delicious and you need them in your life because, yum!

PS – Primarily made with nut butter and almond meal = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course. Living our best lockdown lives up in here!

From my heart to yours, enjoy xo

__________________________________________

Question of the day –

Do you prefer crispy or soft-baked cookies?

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 life changing choc chip 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

__________________________________________

The post Choc Chip Almond Butter Cookies for two (or just you) xo first appeared on Better with Cake.

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 Christmas (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 gingerbread muffins  are exactly what you need!

Sorry about the run on sentence but you guys, these muffins . . .

totally took my breath (and clearly the ability to use correct punctuation) away.

Yes, they really are THAT good!

And don’t even get me started on that espresso infused dark chocolate ganache . . .

I want to slather that deliciousness over my entire life!

And don’t come at me pretending like you don’t eat chocolate for breakfast on Christmas morning, we all do it – it’s the best!

But if you need a little help justifying it then let me help you out you see , the muffins are refined sugar free, made primarily egg and almond butter and the ganache contains a sneaky hit of espresso (can use regular or decaf) which automatically makes them acceptable for breakfast consumption ! See, I gotchu !

Besides, there are only 3 days left of gingerbread season and I am here for it!

I don’t know about you but me, I plan to consume as much of it as possible while I have the chance ; gingerbread muffins for breakfast, gingerbread cookies for afternoon tea (recipe coming soon) and ginger spiced almond butter cups for dessert – recipe testing as we speak!

Guys, these muffins, they truly taste all kinds of magical,  one bite has you feeling all the warm and fuzzy Christmas feels , I guarantee they will be a Christmas tradition in our house from now on.

We’ve never had any kind of tradition when it comes to breakfast Christmas morning. Growing up we used to always have bacon and eggs, then for some reason the bacon and eggs stopped (probably because we had eaten so much chocolate we didn’t have room for it?!)  and we’d end up just snacking the morning away. Fresh fruit, nuts, seeds and lots, and lots of chocolate.

But now, we have these – soft and tender, light, fluffy, perfectly spiced gingerbread muffins, with a decadent and rich, dark chocolate espresso ganache . . . we are all obsessed with them!

Super simple to make using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!

You can also make them a few days (or months) in advance, pop them in the freezer, get them out on Christmas eve, slather with frosting and you’re all set!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly !!

1 bowl + 8 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!

From my heart to yours, enjoy xo

__________________________________________

Question of the day –

What do you have for breakfast Christmas morning??

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 Healthy {Gluten Free – Low Carb} Gingerbread Muffins with Dark Chocolate Espresso Ganache first appeared on Better with Cake.

F-F-Friday baby!!!!!!

You know what that means, it’s time for another round of fit Friday fun and boy are we gonna have some fun today!

Raise your hand if you’re ready to get in and get good sweat on?!

Ok good because today, I thought I’d we’d have ourselves a short and sharp, total body toning workout that you can do anytime, anywhere,  in just 20 minutes, no equipment required!

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

So, here’s what we are going to do –

7 exercises;

Step Ups
Reverse Lunge
Air Squats
Burpees
Mountain Climbers &
Push Ups
Russian Twists

We will do 10 reps of each exercise (count reps per leg/side for step ups, lunges, mountain climbers & twists) before moving on to the next then we repeat the entire sequence through for a total of 4 rounds, or as many rounds a pretty, in 20 minutes.

We will move from one exercise to the next with minimal/no rest in between – I’m not allocating any specific rest breaks in today’s workout but 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 total body workout.

And 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 –

 
– 20 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 onto our bonus smoothie recipe . . .

How does a nice tall, creamy, dreamy, subtly sweet, secretly healthy, cherry pie smoothie sound?

Tart/sweet juicy cherries combined with some creamy, dreamy coconut/Greek style yogurt, a splash of vanilla, a big ol’ spoonful of almond butter & a cheeky pinch of cinnamon!

It’s everything you love about a big ol’ slice of cherry pie (complete with a heaping scoop of your fave ice cream) all served up in one pretty little cup, no baking required!!!!

Oh and I should probably mention that not only does our creamy, dreamy, dessert inspired smoothie taste like an absolute dream but, it also happens to be vegan, dairy free, gluten free, BANANA FREE, keto and paleo friendly!!!

So much to love I tell you

It really is simply divine, the perfect way to treat yo’ self and put a little extra pep in your step while you refuel and re-energize that beautiful body of yours on this fabulous Friday.

 

Cherry Pie Smoothie
{Vegan – Dairy Free – Sugar Free – Keto – Paleo}
Makes 1 nice tall, creamy, dreamy, subtly sweet, perfectly spiced, cherry-licious smoothie

Ingredients –

2 Tablespoons of coconut or Greek style yogurt

2/3 cup unsweetened vanilla almond milk (or milk of choice)

1/2 cup of frozen, pitted, cherries

1 Tablespoon of almond butter – or 2 Tablespoons of almonds (soak for 10 mins in boiling water if you don’t have a high powered blender.)

1/2 teaspoon of vanilla (or 2-4 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

A pinch of ground cinnamon

A pinch of salt

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

Optional add in’s;

1 teaspoon of maca – optional for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

2 Tablespoons of protein powder ( vanilla or unflavored would work well here) – I use The Healthy Chef –  WPI – (or protein powder of choice) – for extra protein

Method –

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

2 – Pour into a chilled glass or mason jar then top with coconut flakes, cacao nibs, cookie crumbles  and whatever toppings your pretty little heart desires.

Enjoy xoxo

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 have yourself a killer day xoxo

_________________________________________

Question of the day –

What’s your favorite way to refuel after a workout?

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

__________________________________________

The post 20 Minute {No Equipment} Total Body Workout & A Healthy Cherry Pie Smoothie first appeared on Better with Cake.

Actually I made you 9!

I’m such a good friend

You see, not only did I make you 9 whole brownies but, I made you 9 of what could possibly be the most decadent, rich, deliciously indulgent, seriously chocolaty, super fudgy brownies you’ve ever tasted!

And, not only are these arguably the most decadent, rich, deliciously indulgent, seriously chocolaty, super fudgy brownies you’ve ever tasted but they also happen to be secretly healthy and oh so easy to make!

Simply throw your ingredients into your trusty ol’ food process or blender, pour, bake, devour!

Although, as delicious as they are fresh from the oven, to fully experience the ultimate fudge factor I strongly suggest you eat them chilled . . .

seriously, life changing!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and they deliver a sneaky serve of veg which totally makes them acceptable to eat for breakfast (or dinner) , right?! Asking for a friend

I should warn you, these brownies are not for the faint of heart, they truly are a dark chocolate lovers dream!

They are decadent, rich, dark and delicious, subtly sweet, incredibly indulgent, super fudgy and I mean SUPER FUDGY, and seriously, intensely chocolaty – as a good brownie should be!

The natural sweetness of the sweet potato and the hint of subtly sweet, nuttiness from the tahini marries so perfectly with the richness of the cacao – they really do taste all kinds of incredible!

And, somehow, they seem to get better, richer and even more fudgy as the days go on!

They really are magic!

Honestly, I’m having a hard time finding the words to do these brownies the justice they deserve – I just can’t get over how fudgy and rich they are!!! – so I think I’ll stop trying and let them speak for themselves . . .

Plus, the sooner I stop talking (or typing) the sooner we can start eating  . . .

And, I mean really . . . do I need to say anymore?!

Fudge factor on point!

All natural, quick and easy, decadent, rich, deliciously indulgent, subtly sweet, secretly healthy, seriously chocolaty, super fudgy sweet potato brownies . . .

Gluten Free Dairy freeNUT FREE Grain free Refined sugar free Paleo Keto & Vegan friendly

Stop what you’re doing, this needs to happen NOW!!

Sorry for yelling but these BROWNIES!!!!!

Make them. Eat them. Love, love lurrrrrvvvveeeee them!

Super Fudgy, Flourless, Dark Chocolate Sweet Potato Brownies
{Nut Free – Gluten Free – Dairy Free – Refined Sugar Free – Vegan – Keto – Paleo Friendly}

Makes 9 tiny but mighty, decadent, rich, deliciously indulgent, seriously chocolaty, super fudgey, secretly healthy, chocolate brownies.

Ingredients –

1 cup mashed sweet potato – I used 1 medium – keto friends feel free to sub 1/2 sweet potato/1/2  avocado

1/2 cup tahini

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

1/4 cup cacao*

1 Tablespoon of vanilla extract

3-4 Tablespoons of plant based sweetener of choice –  I use Nuiva – you can sub monk fruit  monk fruit sweetener or 1/4-1/2 cup of coconut sugar

1 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate

2 Tablespoons of filtered water

1/2 teaspoon sea salt

2-4 Tablespoons of your fave dark chocolate chopped – optional (but not really )

Optional add in’s;
2-4 scoops of  Vital proteins unflavored collagen peptides – Optional for gut healing goodness – vegan friends omit

2 teaspoons of maca – for hormone balance

* I’ve also made these VERY successfully using 1/4 cup of Perfect Keto Choc MCT oil powder in place of the cacao

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Grease a small square baking dish  with coconut oil/ghee or baking/parchment paper and set aside.

3 – Place all ingredients apart from chocolate , if using,  into your food processor or blender and process until smooth, creamy & well combined. If your batter is a little thick, add a splash or two of almond milk (or milk of choice) 1 Tbsp at a time to reach a smoother consistency.

4 – Pour into your prepared baking dish  and bake for 12-15 minutes until the edges are set and a toothpick has just a few moist crumbs attached when inserted into the centre.

DO NOT OVER BAKE!!!

5 –  Cool – slice – devour!

For best results allow to cool completely before serving. I prefer mine chilled.

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite treat?

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 brownies (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 Super Fudgy , Flourless Dark Chocolate Sweet Potato Brownies {Nut Free – Gluten Free – Dairy Free – Refined Sugar Free – Vegan – Keto – Paleo Friendly} first appeared on Better with Cake.

Because I just can’t stop with the quick and easy, secretly healthy DIY nut butter cups . . .

And you know what, I’m not even a little bit sorry about it!

They’re just so easy to throw together, the flavors and variations you can make are virtually endless – they’re the perfect, pre-portioned, grab and go treat!

I can’t think of a better way to end the day then cozied on the couch with a couple of these bad boys  . . .

And that my friend is exactly where you’ll find me, most nights at 8pm . . . livin’ my best life!

It’s quite possible my fave time of day!

I’ve said it before and I’ll say it again, chocolate and nut butter give me life!

Obsessed much, I say YASSS!

And, I have to tell you, this latest batch of nut butter cups has taken my obsession to a WHOLE new level!

And that’s something I didn’t even think was possible!

But . . .

Decadent rich, deliciously indulgent, cool crisp dark chocolate cups encasing a luscious, creamy, seriously dreamy, perfectly spiced cashew butter filling that literally oozes with awesomeness when you bite on in . . .

Yep, that’ll do it!

Honestly, I don’t even know what more there is to tell you . . . last week I raved about how incredible that creamy, dreamy golden spiced cashew butter is and believe me it’s all kinds of wonderful just on it’s own but, stuffing it into it’s very own, perfectly portioned dark chocolate cup and sprinkling it with a touch of flaky sea salt = best idea, ever!

The richness of the dark chocolate marries so perfectly with the subtly sweet, perfectly spiced, creamy, dreamy cashew butter – it really is a match made in heaven!

There are a few precious moments in life where words are simply not required and I firmly believe that this may be one of them . . .

I mean really . . .

All natural, quick and easy, decadent rich, deliciously indulgent, cool crisp dark chocolate cups stuffed with luscious, creamy, seriously dreamy, subtly sweet, perfectly spiced, gloriously golden cashew butter . . .

Gluten free Dairy free Grain free Sugar free  Vegan Low carb Keto & Paleo but most importantly they really are a little slice of heaven right here on earth and you need them in your life because, every day should end with, or include at some point, chocolate and nut butter . . . 100% worth it!

2 ingredients, 10 minutes in the making . . .

Make them. Eat them. Love, love, love them.

 

Dark Chocolate Golden Spiced Cashew Butter Cups
{Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly}

Makes 12-14 Deliciously simple, seriously indulgent, secretly healthy,  creamy, dreamy, perfectly spiced, cashew butter cups

Ingredients –

1/2 cup of golden spiced cashew butter

1/2 cup of good quality dark chocolate

Flaky sea salt

Optional add-in;

1-2 scoops of collagen – for protein and gut healing goodness

Method –

1 – Melt chocolate by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer for 5-10 mins to set.

4 – Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, golden spiced cashew butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

5 – Once all your cups are filled,  top with a little extra chocolate, smooth it all the way to the edges to the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite flavor nut butter?

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 creamy, dreamy, golden spiced cashew butter cups  (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 Dark Chocolate Golden Spiced Cashew Butter Cups {Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly} first appeared on Better with Cake.

GOLDEN SPICED CASHEW BUTTER!!!!

I’m sorry for yelling but this golden spiced cashew butter . . .  caps are required!

Deliciously buttery cashews are lightly toasted then blended with a splash of vanilla , a glorious, golden spice mix (think turmeric, cinnamon & ginger) + a cheeky pinch of salt to  bring you your very own creamy, dreamy, velvety smooth, perfectly spiced jar of edible awesomeness!

You guys . . . this golden spiced cashew butter is everything I want in life, and more! I know I say it all the time, especially when it comes to nut butters but, I think this creation may be my peak!

Not only is it insanely, and I mean I N S A N E L Y, delicious  but, it’s also happens to be quite the nutritional powerhouse thanks to a sprinkling of that super hero, super spice, turmeric.

It’s rich in antioxidants, a natural anti-inflammatory, it’s great for digestion, great for heart  health, will help stabilize blood sugar, lower your risk of diabetes, improve brain function and boost your immunity! 

Just in case you need an excuses to eat more nut butter . . . rest assured friend, I got you covered

Health benefits aside,  this golden spiced cashew butter really does taste like and absolute dream!

There’s something truly magical about the way the vanilla, cinnamon and ginger cuts through the buttery richness of our golden, toasted cashews adding the perfect hint of sweetness that ties in so beautifully with the earthy tones of turmeric.

And would you look at that color!!!!!!

And those pretty little flecks of vanilla and cinnamon

There’s something I find so soothing and comforting about that combination of spices that warms me down to the depths of my soul.

I’m just so in love with this glorious little jar of golden deliciousness and I can not wait for you to try if for yourself because, one taste, and I know you will be as head over heels in love with it as I am!

As always our healthy, homemade cashew butter is made with no refined flours or sugars, using just a handful of ingredients that I bet you have on hand already and comes together in a matter of minutes!

No weird additives or unpronounceable ingredients – just cashews, vanilla, a sprinkling of heart and belly warming spices, cheeky pinch of salt & a little love is all you need!

And FYI – this pretty little jar of golden deliciousness also happens to be naturally  sugar free, dairy free, gluten free, grain free, low carb, vegan, keto, paleo friendly and 100 % whole 30 compliant but, most importantly, it really is edible awesomeness personified, feel good food at it’s finest and you need it in your life because, yummmmmmmm

Sprinkle turmeric and drizzle nut butter over our entire lives, solves all problems . . .

Well maybe not quite but it can’t hurt to try

Honestly, I don’t know what else there is to to say apart from please, please, puh-lease do yourself a favor and go make it already!!

All natural, thick and creamy, subtly sweet, velvety smooth, perfectly spiced, healthy, homemade, gloriously golden cashew butter . . .

7 ingredients , 10 minutes in the making . . .

Stop what you’re doing, this needs to happen, now!

Make it. Eat it. Love, love, love it.

Golden Spiced Cashew Butter
{Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly}

Makes approx 1 3/4 cups of all natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, perfectly spiced, gloriously golden, healthy, homemade cashew butter

Ingredients –

2  cup of raw cashews – could sub  1 1/2 C store-bought natural cashew butter – just cashews & salt

1 Tablespoon of vanilla extract

1 teaspoon of ground turmeric

1 teaspoon of ground cinnamon

1/2 teaspoon of ginger

1/2 teaspoon of salt flakes (omit if using pre-made/store bought that has salt added already)

1/8 teaspoon of ground black pepper – this is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those incredible nutrients in the turmeric! You can’t taste the pepper, promise.

Optional add in-

2 scoops of collagen ( I nutra organics &   Vital proteins unflavored collagen peptides – or Further food you can use EMS10 to get 10% off any further food products ) –  for an extra dose of protein and gut healing goodness – omit if vegan

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) then add your cashews making sure they are spread evenly – aka not crowded.

3 – Roast your nuts for 5-7 minutes, until gloriously golden, deliciously fragrant and lightly toasted.

4 – Pour your golden, delicious toasted cashews into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially they would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency add the vanilla and remaining spices and process until well combined.

Note – If you prefer a thinner/runnier nut butters feel free to add a drizzle of coconut oil (or even just water) 1 tablespoon at a time to reach desired consistency.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – but I highly doubt it will last that long! (← seriously, good luck with that )

Enjoy xoxo

_________________________________________

Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please

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 glorious, golden cashew butter (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 Golden Spiced Cashew Butter {Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly} first appeared on Better with Cake.

Salted dark chocolate almond butter cups with crispy, crispy keeeeeennnnwwwwaaaa.

Decadent and rich, seriously smooth, deliciously indulgent dark chocolate cups encase a creamy, dreamy, lightly salted almond butter filling that’s studded with crisp and crunchy, perfectly popped pieces of puffed quinoa.

Allllll of the YES!

Puffed. Popped. Crispy quinoa!

Did you know about this?!

If you put uncooked quinoa into a dry fry pan and shake it around for a few minutes (the quinoa I mean, not your fine self ) it’s puffs and pops and gets crisp, crunchy, deliciously nutty and just all kinds of wonderful?!

So cool, right?!

Kind of like a grown up, protein packed, deliciously nutty rice krispies . . .

Ok, so they don’t really taste anything like rice krispies but you know what I mean.

I hope . . .

I know you, know how much I love my DIY nut butter cups (evidence   here here here and  here) ! I always have a sneaky stash tucked away in the back of my freezer because chocolate , yummmmmmmm! #treatyoself

They are just so delicious, so easy to make and, did I mention delicious?!

The perfect, pre-portioned, pop-able treat!

I’m kind of obsessed with them

Dark chocolate and nut butter give me life!

Speaking of life, these salted dark chocolate almond butter cups with crispy, crispy quinoa really are life and you need them in yours, asap!

I mean, did you hear me up there?!

Decadent and rich, seriously smooth, deliciously indulgent dark chocolate cups encase a creamy, dreamy, lightly salted almond butter filling that’s studded with crisp and crunchy, perfectly popped pieces of puffed quinoa that literally oozes with awesomeness when you bite on in!

Oh and FYI – these bad boys also happen to be Gluten free Dairy free Grain free Sugar free  Low carb Keto & Paleo but most importantly they taste like a dream!

I mean really . . . do I need to say anymore . . .

3 ingredients

10 minutes in the making – stop what you’re doing, this needs to happen now!

Make them. Eat them. Love, love, love them.

 

Salted Dark Chocolate Almond Butter Cups with Crispy Quinoa
{Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly}

Makes 12-14 Deliciously simple, seriously indulgent, decadent and rich, salted dark chocolate cups stuffed with creamy, dreamy, almond butter & crispy, crunchy popped quinoa

Ingredients –

1/3 cup of almond butter – Homemade – store- bought – it’s all good!

1/2 cup of good quality dark chocolate

2 Tablespoons of uncooked quinoa, rinsed.

Flaky sea salt

Optional add-in;

1-2 scoops of collagen – for protein and gut healing goodness

Method –

1 – Melt chocolate by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer to set.

4 – While your chocolate cups are setting, place your (rinsed) quinoa into a dry skillet/fry pan over medium heat – stir/toss/shake the pan frequently until they become fragrant (it should smell deliciously nutty) quinoa pops and if using white quinoa it will become slightly golden. It should take about 3-5 mins.

5 – Place almond butter into a small bowl and stir through your toasted quinoa and collagen, if using. Set aside.

6 – Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your quinoa studded almond butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

7 – Once all your cups are filled,  top with a little extra chocolate, smooth it all the way to the edges to the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite flavor nut butter?

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 crisp & crunchy, salted dark chocolate almond butter cups  (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 Salted Dark Chocolate Almond Butter Cups with Crispy Quinoa {Sugar Free, Gluten Free, Dairy Free, Vegan, Keto & Paleo Friendly} first appeared on Better with Cake.

At last, at last it’s here at last!

I could not be more excited to share this recipe with you today.

It’s one that I’ve been working on for weeks I tell you, WEEKS!

I’m not exactly sure who/what/where or how I got the idea to make a date free salted caramel slice but, I somehow I got it and couldn’t for the life of me seem to shake it so, date free salted caramel slice had to be made.

It took a few attempts to get it just how I wanted I’m happy to say that I got there in the end!

Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base and finished with a decadent and rich, cool, crisp, dark chocolate coating . . .

You guys, this slice . . . so insanely delicious that simply saying it’s delicious doesn’t even come close to doing it the justice it deserves.

And oh my word, talk about quick and easy to make!

Toast Blend Press Blend Pour Melt Chill Devour!

Honestly, the hardest part about making this slice is waiting for it to chill/set – believe me when I say the struggle is real but also, 100% worth it!

Now, I know, I know I’ve said this is a raw caramel slice and then I’m going to go ahead and tell you to roast/toast your cashews and almonds before making your base but, that step is totally optional although I do highly recommend it. Toasting your nuts before making the base makes it next level delicious.  Yes, it will take an extra 5-10 mins but, if you ask me, it’s 100% worth it!

Honestly you guys, I’m not sure what more there is to tell you . . .

Quick and easy, secretly healthy, salted caramel slice that comes together in a matter minutes, is made with no refined flours or sugars, using just a handful of ingredients that I bet you have on hand already, is gluten free,  dairy free, refined sugar free, vegan, low carb, keto & paleo friendly and tastes like an absolute dream . . .

And just look at it!

Those layers . . .

That filling . . .

That chocolate topping . . . Those flakes of sea salt . . .

Subtly sweet, silky smooth, lightly salted caramel sits on a deliciously nutty, cinnamon spiked base, finished with a deliciously indulgent, decadent, rich, cool, crisp, dark chocolate coating . . .

So. Much, YESSSSSS.

Make it. Eat it. Love, love, love it.

Note – this slice definitely needs to be kept refrigerated (I like to keep and eat mine straight from the freezer)  but it will keep well refrigerated for 7-10 days , although I highly doubt it will last that long. It can be frozen for a good 3-6 months.

The post Raw {Date Free} Salted Caramel Slice – Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo first appeared on Better with Cake.