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Paleo Vanilla-Maple Banana Bread

Yield: 1 9-inch loaf

3 ripe medium-sized bananas
3 large eggs
1/2 cup almond butter
3 Tbsp. grass-fed ghee (I used Fourth & Heart Madagascar Vanilla Bean Ghee, which is every bit as awesome as it sounds)
3 Tbsp. maple syrup (I used Bushwick Kitchen Trees Knees Spicy Maple, which is also every bit as awesome as it sounds)
2 tsp. vanilla extract
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt

1. Preheat oven to 350ºF; generously grease a 9-by-5-inch loaf pan.
2. In a high-speed blender or food processor, combine all ingredients and blend until smooth. Transfer to loaf pan and spread evenly. 
3. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes (cover with foil if top starts to brown too quickly). Let cool in pan on a wire rack for 10 minutes, then turn out bread and let cool on rack.

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Paleo Lemon-Chia Muffins

Yield: 10

1 1/2 cups paleo baking flour (I used Bob's Red Mill)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbsp. chia seeds
2 large eggs
1/2 cup kefir (could sub coconut milk)
Zest and juice of 1 large lemon
1/4 cup maple syrup
3 Tbsp. powdered Lakanto (or 1/4-1/3 cup coconut sugar)
1 tsp. vanilla extract

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners, or mist generously with coconut oil cooking spray.

2. In a large bowl, stir together flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, whisk together eggs, kefir, lemon zest and juice, maple syrup, Lakanto and vanilla. Pour egg mixture into flour mixture and fold together until well mixed.

3. Divide batter among 10 muffin cups. Bake for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean. Let cool in pan on a wire rack for 5 minutes, then turn muffins out onto rack to cool completely. Store leftover muffins covered in the fridge.

NOTE: These are not very sweet. If you like a really sweet muffin, up the maple or Lakanto, or make a quick glaze with coconut butter, maple syrup and lemon zest. Also, feel free to sub lemon extract for the vanilla if you have it.

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Chocolate-Macadamia Fat Bombs

Yield: 12

2 oz. cocoa butter, chopped
2 Tbsp. unsweetened raw cacao powder
1 packet Four Sigmatic Mushroom Hot Cacao Mix
4 Tbsp. coconut oil
2 Tbsp. powdered Lakanto sweetener
1/4 tsp. fine sea salt
1 tsp. vanilla extract
1 scoop Navitas Organics Focus Superfood Boost, optional
3 oz. unsalted roasted macadamia nuts, chopped
Maldon smoked sea salt flakes, optional

1. In a heatproof bowl, combine cocoa butter, cacao, hot cacao mix, coconut oil, Lakanto and salt. Place over a pot of simmering water and allow to melt, stirring occasionally. 

2. Remove bowl from pan and whisk in vanilla and Superfood Boost, if using. Fold in macadamias. Divide into 12 silicone cups (each will be about 1 1/2 to 2 Tbsp.). Sprinkle lightly with smoked sea salt, if desired. 

3. Refrigerate until firm. Remove from silicone molds, place in a container and refrigerate or freeze.

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Grain-Free Double-Apple Cinnamon Muffins

Yield: 12

1/2 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
3 large eggs
1 cup unsweetened apple sauce
3 Tbsp. coconut oil
2 Tbsp. almond butter
1 Tbsp. raw honey
1 1-inch piece fresh ginger, chopped
2 tsp. vanilla extract
1 medium sweet apple, cored, finely chopped

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, baking powder, baking soda, cinnamon and salt. In a high-speed blender or food processor, blend eggs, apple sauce, coconut oil, almond butter, honey, ginger and vanilla until smooth. Fold into coconut flour mixture, then fold in apple.
3. Divide batter among muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 26 minutes. Let cool in pan on a wire rack for 5 minutes before turning out muffins to cool completely. Store leftovers covered in the refrigerator.

 

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Paleo Banana-Coffee Muffins

Yield: 10

3 ripe bananas
3 large eggs
1/2 cup almond butter or other nut butter (I used Julie's Cacao Espresso Almond Butter)
1/4 cup coconut oil
1/2 cup coconut flour
6 pitted dates
1 Tbsp. instant coffee
1/4 cup coconut or almond milk (I used Rebel Kitchen Coffee Dairy-Free Mylk)
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
Cacao nibs, optional

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners or grease tin generously with coconut oil.
2. Combine all ingredients in a high-speed blender; blend until smooth, stopping to shake blender and scrape down sides. Alternatively, blend bananas, eggs, almond butter, dates, instant coffee, coconut oil, milk, maple syrup and vanilla in blender. Combine dry ingredients in a large bowl, then stir in banana mixture until well mixed.
3. Divide batter among muffin cups. Sprinkle with cacao nibs, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove to rack to cool completely. Store leftovers covered in the fridge.

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Gingerbread Keto Fudge

Note: Leave out the spice and this is a great regular fudge.

Yield: About 20 pieces

1/2 cup coconut butter
1/2 cup tahini
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup powdered Lakanto (or sweetener of choice; try honey or maple syrup if not keto)
2 tsp. vanilla extract
1/2 tsp. fine sea salt
1/2 to 1 tsp. speculaas spice (I used King Arthur Flour's), optional

Have ready a loaf pan or candy molds. Place all ingredients in a saucepan over low heat. Cook, stirring occasionally, until melted and smooth, whisking out any lumps of cacao or sweetener. Taste and add more sweetener and/or spice, if desired. Pour into pan or molds and refrigerate until firm (about 30 minutes for molds, 2 to 3 hours for a pan). Store covered in the refrigerator, or freeze.

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Brain-boosting mocha-coconut fat bombs

Yield: About 12

1/2 cup unsweetened cacao
1/2 cup coconut oil
1/3 cup unsweetened coconut flakes
1/2 cup iced coffee (I used Bulletproof Cold Brew Mocha), or unsweetened almond or coconut milk if you don't want the coffee flavor
1/4 cup powdered Lakanto sweetener (or other low- or no-carb powdered sweetener; or maple syrup if not keto)
2 Tbsp. Navitas Daily Superfood Focus Boost
Pinch of fine sea salt
Boiling water

Place all ingredients (except water) in a high-speed blender; blend until combined (this will take some pulsing and stirring). Add water 1 to 2 Tbsp. at a time and continue blending, scraping down sides and bottom of blender as needed, until well combined and nearly smooth (the coconut won't break down completely). Divide among candy molds or small cupcake liners, or spread in a parchment-lined baking dish. Refrigerate until firm before cutting up.

 

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Spicy tahini dressing

Yield: About 1 cup

2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
1/2 cup tahini
Juice of 1 medium lemon
1/4 to 1/2 tsp. honey
1/2 to 1  1/2 tsp. sriracha (or more, if desired)
Boiling water
Fine sea salt and freshly ground black pepper

1. Place garlic and oil in a small unheated skillet. Turn heat to medium and cook until mixture sizzles. Let sizzle for about 30 seconds (don't let it brown), then transfer to a medium bowl.

2. Add tahini, lemon juice, 1/4 tsp. honey and 1/2 tsp. sriracha to bowl; whisk to combine. Whisk in boiling water 1 Tbsp. at a time until dressing reaches desired consistency. Season with salt and pepper. Taste and add additional honey and/or sriracha, if desired.
 

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Grain-free almond-butter brownies

Yield: 16

1 cup almond flour
1/4 cup raw cacao powder
1 tsp. baking soda
1/4 tsp. instant espresso powder, optional
1/4 tsp. sea salt
1/2 cup unsweetened almond butter
1/4 cup ghee (or unrefined coconut oil, but this will impart some coconut flavor)
3/4 cup maple syrup
1/4 cup coconut sugar
1 large egg
2 tsp. vanilla extract
1/3 cup mini chocolate chips (I like Enjoy Life), optional
3 Tbsp. chocolate-hazelnut spread (such as Nocciolata), optional

1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray (I used this kind by Fourth & Heart), or grease with ghee, butter or coconut oil.

2. In a medium bowl, combine almond flour, cacao, baking soda, espresso, if using, and salt. In a separate bowl, whisk together almond butter, ghee, maple syrup, coconut sugar, egg and vanilla. (You can also mix the wet ingredients in a food processor or high-speed blender, if you wish.) Scrape almond butter mixture into almond flour mixture and fold together until thoroughly combined. Fold in chocolate chips, if using (use them; you know you want to).

3. Spread batter in pan. If using chocolate-hazelnut spread (do it), drop by heaping teaspoonfuls all over top of batter and swirl in with a paring knife. Bake until just set, about 15 to 20 minutes. Let cool completely before diving in. Cover and refrigerate leftovers; they're even better cold.
 

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