Paleo Magic Crack Bars

Paleo Magic Crack Bars

Ooey, gooey Magic Crack Bars that are paleo and oh so good! 

I really didn’t know what to call these. Some people said magic bars, some said to call them orgasm bars. Anyway… they are a mix between a double chocolate turtle bar and hello dolly squares. And they are paleo. AND they are so freaking good they will blow your mind. 

With a chewy chocolate cookie layer underneath the magical coconut caramel. This babies will get eaten up in no time! 

Make sure to refrigerate your coconut milk before using, for at least a couple h0urs – overnight is better. When you open the can, scoop out the part that has thickened up into a cream and discard the excess water. If you find that the remaining part is very clumpy, you can give it a quick blend before putting into your pot. 

Check out the recipe for my Paleo Magic Crack Bars below!

Paleo Magic Crack Bars

Make: 16 bars

Ingredients

For the chocolate cookie layer:

1/2 cup creamy cashew butter

1/2 cup coconut sugar

2 eggs

1 tsp pure vanilla extract

1/3 cup coconut flour

1/3 cup cocoa powder

pinch salt

For the caramel layer:

1 and 1/3 cups full fat coconut milk (chill in fridge before using and discard extra water – you can blend it up if it looks very chunky) 

5 Tbsp organic coconut sugar

1 tsp pure vanilla extract

1/2 tsp fine grain sea salt

3/4 cup chopped pecans

1/3 cup coconut flakes 

1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees and line an 8 x 8″ baking dish with parchment paper along the bottom and up the sides.

2. To make the cookie layer: Mix together the cashew butter, coconut sugar, and eggs until creamy, with a hand or stand mixer. 

3. In a separate bowl, combine the coconut flour, cocoa powder and salt. Stir dry mix into the wet ingredients until fully combined. The dough will be very sticky, so chill it in the fridge for about 5 minutes until it firms up. 

4. Once firm, press the chocolate cookie dough into the parchment lined baking dish, using slightly wet hands. Press it into the bottom of the dish. Bake in preheated oven for about 10 minutes. 

5. To make the caramel, heat the coconut milk and coconut sugar over medium heat in a small saucepan, stirring to blend. Bring the mixture to a boil. 

6. Once boiling, reduce the heat to a simmer  and continue to cook, until mixture is thickened and a deep caramel colour. 

7. Remove from heat and stir in the vanilla, salt, chopped pecans and coconut, then spread the mixture over the cooked chocolate cookie layer and return to the oven to bake for another 12 minutes.

8. Remove from oven and immediately sprinkle with the chocolate chips. Cover with a tin foil to help them melt. Once they melt, use a toothpick to gently swirl the melted chocolate all over the top of the bars.

9. Chill in the refrigerator until completely cooled, then cut into squares and serve. Store leftovers covered in the refrigerator. Enjoy!

xo

Amanda 

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Individual Mixed Berry Crisp

Individual Mixed Berry Crisp

Individual sized mix berry crisp loaded with cherries, blueberries and strawberries!

Sometimes you just want to make an individual sized dessert when you’re really craving something sweet. This easy to make Mixed Berry Crisp its not only delicious but sweetened with just a hint of maple syrup. 

My favourite maple flavoured ghee gives the crisp a wonderful flavour, that makes a delicious dessert or breakfast!

Check out the recipe for my Individual Mixed Berry Crisp below!

Individual Mixed Berry Crisp

Serves: 4 mini crisps (can be easily halved)

Ingredients

2 cups mixed berries (I used frozen cherries, strawberries and blueberries)

2 tsp lemon juice

1/2 – 1 tbsp maple syrup

2 tsp cornstarch 

1/4 cup old fashioned rolled oats

1/4 cup slivered almonds

1/2 – 1 tbsp maple syrup 

1 tbsp ghee or butter, softened (I used Lee’s Provisions Maple Ghee)

1/2 tsp cinnamon

Instructions

  1. Preheat oven to 400 F. In a small saucepan, cook the mixed berries, lemon juice and maple syrup on medium to medium-low heat. Cover with a lid and stir occasionally, until they start to break down (about 7-10 mins).
  2. Make a slurry with cornstarch and about 2 tsp water. Add to the mixed berries and simmer until it thickens.
  3. Mean make the crumble. In a small bowl, combine the rolled oats, slivered almonds, maple syrup, softened ghee and cinnamon. 
  4. Once berry mix is thickened to your liking, divide between four ramekins. Top with the crumble mixture.
  5. Bake in the oven for about 10 mins, until crumble begins to brown and berries are bubbling. Watch carefully as crumble can burn easily. 
  6. Serve with yogurt and a drizzle of maple syrup. Delicious the next day for breakfast, warm or cold.

Enjoy

xo

Amanda 

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Pumpkin Pie Streusel Bars

Pumpkin Pie Streusel Bars

Easy gluten-free pumpkin pie bars with a sweet and buttery oatmeal streusel topping!

Just in time for Thanksgiving I have another pumpkin recipe for you guys! I’ve never been a huge fan of baking pies, as the crust can be super fussy and is hard to make gluten-free! The smell of oatmeal and cinnamon baking in the oven reminds me of Fall, and melds perfectly with sweet pumpkin filling.

I used a mix of gluten-free oats and oat flour, to help the streusel have a more traditional texture like when using all-purpose flour. This streusel crust and topping can be used with any fruit filling variation and makes an amazing crumble topping!

The crust and topping is buttery and crispy. You can use butter or ghee, either works perfectly! I added 2 tbsp of my favourite Lee’s Provisions Maple Baby Ghee for that extra maple, Fall flavour. If you don’t have any maple flavoured ghee, try adding a couple of tablespoons of maple syrup to get that same flavour. 

Eat them as is, or top them off with some whipped cream (coconut whipped cream is great too). 

These are a treat for anyone in the family, even those who are not gluten-free! Check out the recipe below!

Pumpkin Pie Streusel Bars

Yield: 16 bars 

Ingredients:

For the crust and topping:

1 1/4 cups gluten-free oat flour (pulse oats in food processor or blender)

2 cups gluten-free rolled oats

1 tablespoon cinnamon

1 cup brown sugar

1/4 teaspoon salt

3/4 cup + 2 tablespoons unsalted butter or ghee, melted (I use 2 tbsp of Lee’s Maple Baby Ghee)

For the filling:

1 15-ounce can (about 2 cups) pumpkin puree 

2 large eggs

1/3 cup granulated sugar

1/3 cup brown sugar

2 1/2 teaspoons pumpkin pie spice*

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup evaporated milk 

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble during baking. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add tablespoons of the remaining oat topping over the filling. It will be a very thick layer and don’t worry if some of it sinks a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve as is or with whipped cream! Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

*If you want to make your own pumpkin spice mix: 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

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Almond Apple Honey Cake

Almond Apple Honey Cake

Super simple and moist Apple Honey Cake for Rosh Hashanah or anytime of the year!!

Rosh Hashanah is here and I usually make this delicious Apple Honey glazed bundt cake that is full of gluten but incredible! I never thought it could be replicated into a gluten-free version, but boy was I wrong.

This almond flour version is even more moist than the original! Something magical happens when the almond and honey flavours combine!

I added a bit of tapioca flour to make it more cake like, but you can totally sub that for coconut flour if you prefer!

Happy New Year – L’Shanah Tovah!

Check out this yummy recipe below!

Almond Apple Honey Cake

INGREDIENTS

For the cake:

  • 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • 3 eggs, beaten
  • 1/2 cup honey
  • ¼ cup olive or coconut oil
  • 1 cup shredded apple, preferably organic

For the glaze:

  • 1/4 cup honey
  • 2-3 tbsp powered sugar

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal or line with parchment paper.
  2. In a large mixing bowl, whisk together the almond meal, tapioca flour, baking powder, baking soda and sea salt.
  3. In another bowl, combine the beaten eggs, honey and coconut oil. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the shredded apple. Pour the mixture into your prepared pan.
  4. Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Place the cake on a wire rack to cool to room temperature.
  5. For the glaze: microwave honey for 30 seconds until melted. Add in the powdered sugar. Pour over cake once cooled down. Glaze with set up a bit and become sticky!

Enjoy!

Xo

Amanda

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Double Chocolate Zucchini Cupcakes

Double Chocolate Zucchini Cupcakes

Guilt-Free Double Chocolate Zucchini Cupcakes? Yes, Please!

Looking for a delicious, guilt-free chocolate cupcake that’s gluten-free, oil-free, refined sugar-free and freakin AHMAZING? You got it here!

Not only do these cupcakes taste insanely good, they are also good for you! The added zucchini in this recipe makes sure that these cupcakes are insanely moist and you don’t even taste it! It sounds crazy, but holy crap, once you taste these you will understand!

You have more benefits by using tahini as a replacement for traditional oil and almond flour, which is full of protein and gives these cupcakes a more traditional texture! Ps. These can also be made into a cake, if you desire. I’m just feeling muffin and cupcakes right now.

Fudgy chocolate coconut cream frosting puts this dessert over the edge! If you’re looking for a super chocolatey & rich dessert, check out the recipe below! Don’t forget to tag me in your creations on Instagram, with the hashtag #bitchininthekitch! Happy baking!

Double Chocolate Zucchini Cupcakes

Adapted from Make Thyme for Health

Ingredients

For the cake:
  • 1/2 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 tbsp tahini
  • 2 eggs (or for flax egg – 2 tbsp flax + 3 tbsp water)
  • 1/2 cup coconut sugar or organic white sugar
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded zucchini
  • 1/4 cup of dairy-free chocolate chips
For the frosting:
  • Can of full-fat coconut milk or cream
  • 10 oz dairy-free chocolate chips

Instructions

  1. Make sure you have a chilled can of coconut cream – in the fridge for at least 6 hours, if not overnight.
  2. Preheat oven to 350 F and line cupcake tin with paper liners. You can also make a cake out of this – if so light grease a loaf pan.
  3. Combine the almond milk and ACV in a measuring cup and allow to sit for a few minutes to curdle. If using flax egg, combine flax with water in a small bowl and allow to thicken for a few minutes.
  4. Shred the zucchini and allow it to drain on paper towels while you prepare the cake.
  5. In a blender, combine all the ingredients (except for the zucchini). Blend for 10 seconds, scrape down the sides and blend for another 10 seconds. Add in the shredded zucchini and chocolate chips, then fold into the batter with a spatula, until well-combined.
  6. Pour the batter into cupcake liners or in loaf pan. Bake in the oven for 18-21 minutes for cupcakes, and about 45 minutes if you are making a cake. Toothpick should come out of the centre clean. Allow to cool completely before  frosting.
  7. For the frosting: When coconut cream is ready, flip can over and open with a can opener. Pour off the water. Scoop only the solid white coconut cream into a bowl. Set aside. Melt chocolate chips in the microwave, at 30 second intervals. Once chocolate is melted, pour into the bowl with the coconut cream. Whip it with electric beaters until smooth! If you are having trouble beating it, let the cream sit out on the counter for a bit to warm up. Spread on the cupcakes once frosting is at room temp and easily spreadably.
  8. Store cupcakes in the fridge to keep frosting from melting!

Enjoy!

xo

Amanda

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