Chocolate Avocado Pudding

IMG_1618

 

I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form. ¬†This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it ūüôā

Chocolate Avocado Pudding

2 avocados, ripe

2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)

6-8 T of cocoa powder

1 tsp vanilla

In a food processor, cream avocado & banana together until smooth.  Make sure to scrap down the sides and mix thoroughly.  Add the cocoa powder & vanilla and pulse until smooth.

Chill in the refrigerator before serving.

Enjoy!

IMG_1619 IMG_1616

Advertisements

Primal/Paleo Sandwich Bread – Grain free!

IMG_1615

IMG_1611

So bread is something I don’t miss too much – sandwiches, on the other hand, I missed. ¬†This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making. ¬†My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

IMG_1604

 

IMG_1605

Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5). ¬†Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through. ¬†Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

IMG_1608

 

IMG_1610

 

IMG_1614

Almond Flour Waffles

IMG_1600

 

These waffles are simply amazing. ¬†They are dense, crunchy on the outside and spongy on the inside. ¬†I don’t often think that I can’t tell much difference between the grain-free version and the original version, but in this case, if I didn’t know these were made with almond flour, I would never guess it. ¬†The only small difference is that I think they are a bit drier than “normal” waffles.

Try these – you won’t regret it!

Almond Flour Waffles

  • 1 cup of almond flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 4 eggs
  • 1 generous teaspoon of vanilla
  • 2 tablespoons of honey (or other sweetener)
  1. Warm up your waffle iron.
  2. Place the dry ingredients in a mixing bowl, and blend with a whisk.
  3. Add the wet ingredients to the dry ingredients and whisk until well blended.
  4. Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
  5. When the waffle is ready, take it out, place it on a plate, and then add your favorite topping!  I love peanut butter & maple syrup.

IMG_1593

Enjoy!

IMG_1594