Lactation Granola

Lactation Granola
BakedbyJen Original
Adapted from All Recipes

3 cups oats
1 cup sliced almonds
1 cup sunflower seeds
1 cup unsweetened coconut flakes
1/2 cup flax seed meal
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon vanilla extract

Preheat over to 300 F degrees.

In a large bowl, stir all the dry ingredients together.  In separate bowl, mix together oil, honey, and vanilla.  Add to dry ingredients; mix well.  Spread mixture onto an ungreased baking sheet lined with parchment paper or a silpat mat.

Baked in preheated oven for 30 mins; stirring halfway through.  Remove from oven and let cool completely without disturbing.  Store at room temperature in an airtight container for about a month.

Blueberry Crisp (Paleo)

I decided to mix things up this weekend by bringing a paleo dessert to a friend's house instead of my usual baked goods.  It was the perfect treat after a nice barbecue dinner.  To make it completely paleo, I suggest a nice scoop of almond ice cream or coconut milk ice cream on top.  We went 50% paleo and enjoyed it with some sugar free vanilla ice cream.

Blueberry Crisp (Paleo)
Adapted from Paleo Desserts: 125 Delicious
6-8 servings

Ingredients:
11 oz container of fresh or frozen blueberries
zest of 1 lemon
1 cup of almond meal
1/2 cup of finely chopped nuts (walnuts or pecans)
1/2 cup of unsweetened shredded coconut
1 tsp of cinnamon
1/8 tsp of salt
1/2 tsp of vanilla
2 tablespoons of honey
1 tablespoon of coconut oil, melted

Directions:
Step 1: Grease a 8x8 baking dish with coconut oil.  Toss blueberries with the lemon zest.

Step 2: In a medium bowl, stir together the  dry ingredients - almond meal, nuts, shredded coconut, cinnamon and salt.

Step 3: Stir in the vanilla extract, honey, and melted coconut oil.  Add more or less coconut oil based on how dry or wet the mixture looks.

Step 4: Sprinkle the wet mixture on top of the blueberries.  Bake for 25-30 minutes at 350F or until bubbly and golden brown on top.

Serve warm or cold.  Store in an airtight container in the fridge for up to 3 days.

Peach Tart - Coconut Almond Crust (Paleo)

It was Mother's Day weekend and we all know around here that celebrations require dessert.  With just a week through my 30-day Paleo challenge, I didn't want to have to restart after a sugar binge; so, after some Internet research, I came across this coconut almond crust which would work perfectly with some fresh fruit piled on top and a dollop of almond milk ice cream.

To keep it paleo friendly, I tossed the sliced peaches with nothing more than a few tablespoons of honey and a couple dashes of cinnamon.



The crust was absolutely my favorite part of the dessert.  I imagine that it would be delicious as a bar cookie as well.

Coconut Almond Crust (Paleo)
from Eat The Cookie
Makes 1 8 or 9-inch tart crust

Ingredients:

1/4 cup coconut oil

3 tbsp honey

1 cup unsweetened shredded coconut

1 cup almond meal

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp vanilla extract

1/4 tsp almond extract

Directions:

Preheat oven to 350F.
In a medium bowl, combine the shredded coconut and almond meal.

Melt coconut oil with honey over low heat, whisking well to combine. Stir in extracts and remove from heat.

Pour the warm liquid over the dry ingredients; stir together until well combined.

Press into a 8″ or 9″ tart pan.
Bake for 8-10 minutes or until evenly browned.
Cool completely on a wire rack before filling.  Serve immediately upon filling as fruit juices will make the crust soggy.

Faux Cheeseburger Cupcakes

 

Buns - Yellow Cupcakes

  

Patties - Chocolate Cakes

  

Cheese - Marshmallow Fondant

Condiments - Creamy White Frosting and Shredded Coconut

Superbowl Cupcakes

Was hoping to make one of those nifty pull away cupcakes cake that looks like a football field but between cleaning, moving furniture, and cooking for the Superbowl party, I was only able to whip up a quick batch of my go to chocolate cupcakes, dye the cream cheese frosting (from the Better Homes and Gardens New Cook Book) green, have my sister roll the top in dyed shredded coconut, and make my boyfriend roll out the fondant footballs which I decorated with a powdered sugar icing (adapted from the Better Homes and Gardens New Cook Book).