Paleo Pumpkin Bread

What happens when you’re dying for a loaf of banana bread, but don’t have bananas? Well, if you’re me, you make this DELICIOUS pumpkin bread out of paleo, whole ingredients. This guy came out if the oven super soft, gooey, and heavenly. Definitely my best baked good to date!

Ingredients:

Wet:

3 eggs

1/2 cup pumpkin puree

1/2 cup cashew butter (or any nut butter)

1/4 cup maple syrup

Dry:

1/2 cup almond flour

1 tbsp chia seeds (optional)

1 tsp pumpkin spice

1 tsp baking powder

Toppings/Add-ins:

1/2 cup chocolate chips

slivered almonds

Directions:

In two bowls, combine wet and dry ingredients, then pour one into the other and fold.

Add in chocolate chips, slivered almonds, and any other desired add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~60 minutes.

Slice and store this loaf in the fridge for up to week!

Enjoy!

Paleo Chocolate Chip Donuts w/ Coconut Yogurt Icing

GUYSSS this is my first time making donuts…ever! All these donuts showing up on my feed had me drooling, so I bought a donut pan, and now I’d call myself a donut master (…too soon?)

Anyways, I’ve been seeking a delish baked good that doesn’t put me in a food coma immediately after. I devised this new recipe…something low carb, oil free, paleo, made with all natural ingredients, fluffy af, and might I add AMAZING! Check out this super easy recipe below:)

Ingredients:

Dry:

1/2 cup almond flour

1/4 cup cacao powder

2 scoops collagen (sub: 1 scoop protein)

1/4 tsp baking soda

Wet:

4 eggs

1/4 cup maple syrup

2 tbsp nut butter

Icing:

1/3 cup almond milk yogurt

1 scoop vanilla protein

2 tbsp almond milk

1 tsp maple syrup

Toppings/Add-ins:

chocolate chips

almond slices

Directions:

In two separate bowls, combine the wet and dry ingredients. Then pour one into another and use a hand whisk to combine completely.

Spray coconut oil (or non-stick spray of choice) on the donut pan, and distribute the batter evenly (about 3/4 full) in each of the 12 holes.

Bake at 350F for 15 minutes, and while they are cooking, make the icing.

Combine all ingredients in a wide, shallow bowl. Add more almond milk if needed to reach desired consistency.

Remove donuts from oven, allow to cool, and then coat in icing. Place one side of the donut in the bowl of icing, then twist and lift, and transfer it to a wire drying rack.

Top with whatever toppings you desire. I did almond slices and chocolate chips.

Enjoy!

Paleo Banana Flax Bread

Ingredients

Wet:

3 bananas, mashed + 1 for topping

2 eggs

1/4 cup almond butter

1/4 cup egg whites

3 tbsp maple syrup

Dry:

1 cup flax meal

2 tbsp chia seeds

1 tsp cinnamon

1 tsp baking soda

Directions

In two separate bowls, combine all ingredients.

Then pour one into another and fold.

Add in any desired toppings/add-ins, then transfer to a 9″ x 5″ baking tin.

Bake at 350F for ~45 minutes.

Slice, store, or eat this loaf for up to a week (though it won’t last that long!)

Enjoy!

Sugar Free Carrot Cake Cinnamon Muffins

Super cinnamon-y sugar free, bites of heaven! Was craving a little change up in the usual dessert lineup, and this happened… i’m not complaining!

These guys are made from super healthy ingredients and they’re full of protein, veggies (carrots), and they’re sugar free! Check out the recipe below!

Ingredients

Dry:

1 cup oats

3 scoops (or 1.5 servings) vanilla protein powder

1 tbsp cinnamon

1 tbsp sugar free sweetener of choice ( I used stevia)

1/2 tsp all spice

1 tsp baking powder

Wet:

1 cup shredded carrots

3/4 cup almond milk

1/2 cup apple sauce

1 egg

1 tsp vanilla extract

Toppings/Add-ins:

coconut flakes

Directions

In a food processor, add in all dry ingredients and process until combined.

In a separate bowl, whisk together all wet ingredients, then fold in the dry mixture and shredded carrots.

Grease a muffin tin with coconut oil, then distribute evenly amongst the 12 molds ~ 3/4 full.

Add on any desired toppings ( I did coconut flakes) and bake at 350F for 25 minutes or until a tooth pick comes out clean.

Enjoy!

French Toast Bites

Ingredients

1 egg

3/4 cup vanilla protein shake (sub: almond milk)

1 tsp cinnamon

1/2 french baguette (or bread of choice)

Directions

Slice the baguette into slices with ~ 1 inch thickness.

In a wide container, whisk together the egg, vanilla protein shake, and cinnamon.

Soak the bread slices in the liquid for 5 minutes on each side or until softened.

Add coconut oil or nonstick spray to a skillet and cook the soaked bread slices on medium-low heat for 2-3 minutes on each side.

Repeat process until all of the mixture is soaked up.

Top these little bites off with an almond butter drizzle, frozen raspberries, sunflower seeds, and coconut chips or any desired toppings.

Enjoy!

Grain-Free Peaches & Cream Pancakes

So, grain-free pancakes are kinda my thing…and I especially love sharing them, because I pretty much know you’ve got these ingredients on hand! They’re super easy to make, require no hassle, and are single serving! Perfect for a quick breakfast for 1, or a snack…your choice:)

Ingredients:

1 banana, mashed

2 eggs

1 tbsp flax meal

1 tsp cinnamon

1/2 tsp baking powder

Toppings/Add-ins:

almond butter

vanilla coconut yogurt

sliced peaches

Directions:

In a medium sized bowl, combine all the ingredients until well incorporated.

Spray nonstick spray on a skillet, and turn to medium-low heat

Use a tablespoon measure and spoon out 1-2 tablespoons for each pancake.

Cook until you see air bubbles appear at the surface of the pancake, then flip and cook for another 1-2 minutes.

Stack the pancakes on a plate, and add whatever toppings are desired. I went for a peaches and cream flavor, with a drizzle of almond butter + vanilla coconut yogurt, and sliced peaches on top!

Enjoy!

Pumpkin Chocolate Chip (Mini) Muffins

I know, I know, yesterday was #nationalpumpkinday. I may be late to the game, but these muffins are arguably THE best pumpkin baked good ever to be created. Hands down.

You may be surprised, but this is my first time EVER baking with pumpkin! I went for consistency when I threw together a few ingredients, and I wound up with a batch of 12 pumpkin chocolate chip muffins. I spread the batter out, so they came out more like mini muffins, but hey the more the merrier, right?

I used a few standard ingredients, to whip up these bad boys, but I also experimented with a few substitutes such as flax meal for a portion of the flour, maple syrup for sweetener, and eggs for fluffiness (though you could also use flax eggs if vegan)! The final recipe came down to a handful of wholesome, paleo ingredients that make for a decadent dessert without any of the processed sugars or fats. No food comas here!

Ingredients

Wet:

2 eggs (sub: flax eggs)

3/4 cup pumpkin puree

1/4 cup drippy almond butter

1/4 cup maple syrup

Dry:

1/2 cup flax meal

1/2 cup almond flour

1 tsp cinnamon + pumpkin spice

1 tsp baking powder

Toppings/Add-ins:

1/2 cup chocolate chips

1 tsp cinnamon sugar ( 1/2 tsp cinnamon, 1/2 tsp coconut sugar)

Directions

In two bowls, combine the wet ingredients and dry ingredients, then pour one into the other and fold.

In a small bowl, mix together 1/2 tsp of cinnamon sugar and 1/2 tsp cinnamon. Fold in the chocolate chips, and any other desired add-ins.

Spray nonstick spray onto a muffin tin, and distribute the batter evenly into the 12 molds (they should fill about 2/3 of the way).

Add extra chocolate chips to the top of each muffin, along with a sprinkle of cinnamon sugar.

Bake at 350F for 15 minutes, and allow to cool before serving. Store in the fridge for up to a week (though they’ll never make it that long!)

Enjoy and make sure to snap a pic and tag me on instagram @bitesbyhay!

Pumpkin Pie Overnight Oats

It’s October, so you know what that means…IT’S PUMPKIN SEASON BOYSSS! Pumpkin pie is just about my favorite thing, so ya, I recreated the same flavor, threw it in a jar, and called it a day. Sounds like a heavenly series of events if ya ask me! Check out the deets below:

Ingredients

Dry:

1/3 cup rolled oats

1 tbsp chia seeds

1 tsp pumpkin spice

1/8 tsp all spice + nutmeg

1 scoop vanilla protein powder (optional)

Wet:

3/4 cup almond milk

2 tbsp pumpkin puree

1 tsp maple syrup

Toppings/Add-ins:

-coconut yogurt, sliced apple, pumpkin seeds

Directions

In a sealable container, mix in all of the dry ingredients until evenly distributed.

Add in the wet ingredients and stir until completely combined. Feel free to add extra almond milk if the consistency is too thick.

Top with any toppings desired. I did coconut yogurt (acts like whipped cream), apple slices, and pumpkin seeds for extra crunch!

Seal the container, and store in the fridge overnight. Perfect for busy mornings, as a quick snack, or for dessert!

Enjoy!

Paleo Cinnamon Almond Butter Bread

So, the time has come. It’s been driving me crazyyy that I haven’t been able to make any sweet bread recipes because they always require bananas–and those go fast in my house!

It came to a point where I was just too impatient, so something had to change. That day, something magical came to be–this PALEO CINNAMON ALMOND BUTTER BREAD! I kept it simple, easy, and snackable for all hours of the day. I prefer it cold, but it’s delicious no matter what temperature you have it at!

Ingredients

4 eggs

1 cup almond butter

1/4 cup cinnamon

2 tbsp maple syrup (omit if you prefer a less sweet loaf)

1/2 tsp baking soda

Directions

In a large mixing bowl, use a hand mixer to whisk 4 eggs.

Slowly add in the almond butter, maple syrup, cinnamon and baking soda, and whisk until thick and evenly distributed.

Transfer the batter into a 9″ x 5″ baking dish lined with parchment paper, and bake at 350F for 20 minutes.

Remove from oven, and allow to cool before consuming.

Store it in the fridge and enjoy toasted or cold throughout the week. For long term storage, slice and store in the fridge (it thaws easily)!

Enjoy!

Peaches & Cream Overnight Oats

Yea, it really is tough to get things done when i’m trying to keep track of a million things at once, all on a timed schedule! Feels like my mind is just spinning in circles, so I ALWAYS have to have my breakfast prepped and ready–one less thing to worry about as you head out the door!

When it comes to breakfast, it HAS to be something sustainable, because my next meal won’t be going down till 4+ hours later and no one likes a hangry Haley! What I’ve found through a little trial and error, is that my meal must be balanced with carbs, protein and fat for me to make it till lunch, so there’s only a few options that I depend on.

My newest favorite? PEACHES & CREAM CHIA OVERNIGHT OATS. Definitely the best thing I’ve tasted, like… ever. It’s super easy, requires no hassle during the crazy morning hours, and it’s SUPER filling! Check out the recipe below, I think I hit the jackpot of breakfasts right here!

Ingredients

1/2 cup instant oats

1 tsp chia seeds

1/2 tbsp maple syrup

1 tsp almond butter

3/4 cup almond milk (sub: vanilla protein shake for a thicker blend)

Toppings/Add-ins:

vanilla coconut yogurt

sliced peaches & bananas

toasted oatmeal flakes (from TJ’s && they add MAJOR crunch factor!)

Directions:

In an 8 oz jar, combine all ingredients until evenly distributed.

Then, fold in coconut yogurt and peach slices until just combined (you don’t want to crush the peaches)

Place sliced bananas on top, covering the surface of the overnight oats, then add on the toasted oatmeal flakes. The layering order is important, it seals the wet from the dry to preserve the crunch from the cereal!

Store in fridge overnight, and take it with you on-the-go or whenever you have a busy morning!

Enjoy!