Friday, July 31, 2015

Blueberry Streusel Bars

I know its been a month or two, but dont worry my absence will be worth it. These bars are so moist, so fresh, and so soft. They are perfect for a breakfast treat, a dessert, or have them as a mid day snack with a steaming latte or tall glass of milk. They are sort of like coffee cake because of the cinnamon crumb mixture on top, but not quite. They're like a streusel cake bar delight. Yes please. Anyway, try these out and let me know what you think!


Blueberry Streusel Bars

  • 1/2 Cup all purpose flour 
  • 1/3 Cup coconut sugar
  • 2 TBS raw sugar
  • 4 TBS unsalted butter, softened cut into 6 pieces 
  • 1/4 TSP cinnamon
  • Pinch of salt

  • 1 1/2 Cups all purpose flour
  • 1 1/2 TSP baking powder
  • 2/3 Cup raw sugar
  • 10 TBS unsalted butter, softened
  • 1/2 TSP salt
  • 3/4 TSP grated fresh lemon zest
  • 2 Eggs
  • 1 TSP pure almond extract
  • 1/2 TSP pure vanilla extract
  • 2 Cups fresh or frozen organic blueberries


For Streusel: 

1. Using Kitchen Aid or mixer with paddle attachment, combine flour, coconut sugar, raw sugar, salt, and cinnamon on low until well combined and no big clumps remain.
2. Add butter; beat on low until mixture is like wet sand; about 2 minutes. Transfer to different bowl; set aside.

For the bars:

1. Preheat oven to 350°F and grease a glass square pan with butter or shortening.
2. Whisk flour and baking powder together in bowl; set aside.
3. Using mixer with paddle attachment, beat together butter, salt, sugar, and lemon zest on medium until light & fluffy, scraping bowl as necessary with rubber spatula. 
4. Beat in vanilla and almond extract until mixed.
5. Add eggs slowly 1 at a time; beat until well mixed.
6. With mixer on low, gradually add flour mixture; beat until flour is almost fully incorporated. Batter will be very thick.
7. Gently fold in blueberries.
8. Transfer batter to pan. Spread batter evenly to pan edges. Sprinkle streusel evenly over batter. 
9. Bake until bars are golden brown and toothpick comes out clean, 45-55 minutes depending on your oven. Transfer to wire rack and cool.
10. Eat and enjooyyy! Great served with vanilla ice-cream.

    Monday, May 25, 2015

    Paleo Chocolate Pie

    We are starting this summer off with a bang! I have the most delicious paleo pie you've ever tasted. My favorite things about it: refined sugar free, dairy free, and gluten free. So what is it even made of? How is this possible, you may ask? Well you know, I was a bit skeptical at first when I saw the recipe. But once I tasted it, I was shocked and pleasantly surprised. I would even go as far to say that it's good for you. Because I mean flax seed is healthy right? So yep, that's what I'm going to say. It's good for you. My aunt gave me the recipe from a cookbook by Danielle Walker. But after realizing I didn't have all the ingredients I needed, I once again decided to throw caution to the wind and try substituting some things. I always find it quite exciting and liberating to try and work with what you have got in the cupboard and just see how it turns out. It doesn't always work, but let me tell you; this time, it did. So I will stop talking now, and let you go try it out. Comment below the post and let me know how yours turned out!

    Happy Memorial Day

    Paleo Chocolate Pie

    Prep Time: 30 min
    Bake time: 20-22 min

    • 2 1/2 cups cashews, almonds, or mix of any nuts. I used 1 1/4 cup almond meal and 1 cup cashews and almonds because I didnt have enough raw nuts.
    • 1 Egg
    • Pinch of salt
    • 1/2 Cup + 2 TBS soaked raisins ( soak in 1/2 cup hot water for 5-10 min)
    • 1/2 Cup cocoa powder
    • 1/4 Cup ground flax seed
    • 1 Can full fat coconut milk
    • 1 TBS melted coconut oil
    • 2-3 TBS raw honey
    • 2 TSP pure vanilla extract
    • 1/4 TSP salt
    1. Blend up the mixed nuts or almond meal with nuts and salt in a food processor. Then add the egg. Blend well.
    2. Oil the pie pan, then line with wax paper. (cut a circle)
    3. Spread the crust mixture into the pie pan and evenly spread out. Set aside.
    4. In the food processor blend the remaining ingredients.
    5. Pour the pie mixture into the pie crust.
    6. Cover and put the pie into the refrigerator for 6 hours.
    7. Take out of the fridge and bake for 20-22 minutes at 375 degrees.
    8. Eat it and cry with happiness