Ginger Spice Molasses Cookies (Gluten Free)

Do you ever wake up with very specific cravings? The other morning, I immediately began thinking about chewy ginger spice cookies. I almost always choose classic chocolate chip when it comes to cookies, so it was quite out of the blue for me! Maybe I had seen some scrolling on Instagram the night before, but I knew I wanted to make them that very day!

As you guys know, I have a sweet tooth and I am an advocate for eating “real” sweets on occasion to satisfy those cravings. I’ll never turn down my mom’s homemade cookies or a slice of birthday cake. However, I really do enjoy experimenting in the kitchen with alternative ingredients and creating more nutritious versions of my favorite treats! I’ve recently been experimenting with almond flour. It bakes  up quite well, and I love that it adds healthy fat, fiber and protein to baked goods!

These cookies offer up a double dose of almond, as I also used almond butter. Because of the high fat content in almond butter, there was no need for any added oil or butter to this recipe! I slightly under baked them so they are SUPER soft, and the turbinado sugar coating adds a delicious crunch to every bite. They are the perfect gluten free, paleo treat to bring to your holiday gathering! They stay super moist when you store them, and become even more flavorful a day or two later.

Ingredients:

  • 1 cup creamy almond butter
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp blackstrap molasses
  • 1 cup almond flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp Primal Palate Apple Pie Spice
  • 1 tsp ground ginger
  • ½ tsp kosher salt
  • 1/3 cup turbinado sugar

Instructions:

  1. In the bowl of a stand mixer, cream together almond butter, maple syrup and brown sugar.
  2. Add in egg, vanilla extract and molasses and beat until combined.
  3. In a separate bowl, combine almond flour, baking soda, spices, and salt. Slowly beat in dry ingredients until combined.
  4. While you preheat oven to 350 degrees F, place dough in fridge for 30 minutes or freezer for 10 minutes.
  5. Line a baking sheet with parchment paper and put turbinado sugar in a small, shallow bowl.
  6. Roll ~1-2 tbsp size balls of dough in turbinado sugar, and press down to flatten lightly on baking sheet.
  7. Bake for 9-10 minutes. Cookies will be very soft when you remove them from the oven, so let cool for a few minutes before moving.
  8. Sprinkle with extra ground ginger if desired. Can be stored in an airtight container for 4-5 days after baking.

 

I hope you guys try this festive, flavorful recipe! Tag @daisybeet on Instagram so I can see your creations 🙂

Healthy Puppy Chow

Lately, I’ve been feeling nostalgic for the most random things. Maybe it’s because I’m officially an “adult” now being completely done with school and working a full-time job, or realizing I’m only 2 years away from being 30 years old, but time seems to be flying by too quickly!

Last night, my roommate was showing me home video clips she watched after going to her parent’s house for the weekend, and we chatted about all the Disney VHS movies we both owned. Who else was a diehard Little Mermaid fan?

In addition to nostalgia for things like movies, I’ve also been thinking about foods I haven’t eaten in years. I bought a box of shredded wheat cereal to add to yogurt bowls for quick breakfasts last week, and that brought me down memory lane! I used to LOVE frosted mini wheat cereal for breakfast – there was something so satisfying about that sugary flavor and that delicate ratio of milk to cereal that created the perfect texture piece of cereal.

Munching on shredded wheat all week reminded me about a popular snack we had growing up: puppy chow! My own mom actually never made this for us, and I don’t think I was introduced to this treat until middle school at a friend’s house. This crunchy, peanut buttery, chocolately, sugary snack was so addicting.

Puppy chow is traditionally made with peanut butter, chocolate chips, rice chex cereal, sometimes butter and coated in heaps of powdered sugar. I decided I wanted to make a more nutritious version, without compromising on flavor!

My version maintains the same texture and rich peanut butter chocolate goodness, however I swapped the powdered sugar for a blend of powdered peanut butter, cacao powder and cinnamon. Here are some of the benefits of my puppy chow:

  • Whole grain fiber, thanks to unsweetened shredded wheat cereal
  • A boost of antioxidants by using dark chocolate
  • Zero added sugars or preservatives by using natural peanut butter and no powdered sugar

If you guys had puppy chow growing up, I encourage you to try this recipe for a more nutritious trip down memory lane. I plan on making another batch for a Super Bowl snack to munch on!

Ingredients:

  • One 3.5 oz bar of dark chocolate, roughly chopped (or ½ cup dark chocolate chips)
  • 1/3 cup creamy natural peanut butter
  • 4 cups shredded wheat cereal
  • ¼ cup powdered peanut butter
  • 2 tbsp cacao powder
  • 1 tsp cinnamon

Instructions:

  1. Melt the chocolate in a double boiler on the stovetop. Stir in peanut butter once melted.
  2. Add 1 cup shredded wheat cereal to a large mixing bowl. Add a few big spoonfuls of melted chocolate and mix.
  3. Alternate about 1 cup shredded wheat cereal and melted chocolate, and mix gently until everything is combined. (I suggest using a rubber spatula to scrape out as much chocolate as you can).
  4. In a large ziplock bag, combine powdered peanut butter, cacao powder and cinnamon.
  5. Pour chocolate coated cereal into the bag, close and shake until pieces are well coated.
  6. Pour into a bowl or enjoy! This snack will keep well in the fridge.

 

If you try this recipe, tag @daisybeet so I can see your creations! I hope you enjoy 🙂

Raw Cashew Coconut Snickerdoodle Truffles

Raw desserts sound intimidating and expensive. Sometimes, there is a laundry list of obscure ingredients involving multiple layers and complicated steps. But, they can actually be surprisingly easy to make, and man, are they satisfying! I secretly dread dragging out my food processor and the ensuing clean-up to make them, but these cashew coconut snickerdoodle truffles took no time at all. I could easily devour the entire recipe in one sitting because they taste incredible.

If you told me these truffles were made from less than 10 simple ingredients, I wouldn’t believe you. I also wouldn’t believe that they are nut based and full of healthy ingredients! No expensive, hard-to-find add-ins here. In fact, I bet you actually have most of what you need to make these on hand already. Free from refined sugar, flour, dairy and eggs, these truffles would be a perfect addition to your holiday dessert line up. I guarantee they’ll be a hit, and will suit the dietary needs your guests may have (vegan, gluten free, and paleo).

Here are some of the highlighted ingredients:

And the nutrition breakdown:

  • Cashews are one of my favorite nuts. Their neutral and mild flavor lends itself nicely to a variety of recipes. Compared to other nuts, they become particularly creamy when blended, making for a great cream replacement. Cashews are an excellent source of magnesium, a mineral that is essential for energy production in our bodies, but one that many of us may fall short of in meeting our daily requirements. One serving of cashews provides about 20% of our daily magnesium needs! Reach for a handful of cashews for a protein packed snack that is also rich in minerals and healthy fats.
  • FlavaNaturals chocolate bars are one of my recent favorite products. I am a self-proclaimed chocoholic with a huge sweet tooth, so I was thrilled to create this recipe. These bars come in creative flavors like blueberry matcha, so they are delicious eaten on their own. What separates FlavaNaturals chocolate bars from others on the market is their flavanol content. Flavanols are the reason we consider dark chocolate to be a healthy treat. These powerful antioxidants are anti-inflammatory and may promote good heart heath. Unfortunately, many of the flavanols in chocolate are lost during processing. FlavaNaturals takes painstaking steps to ensure the flavanol content of their chocolate is preserved as much as possible, so you reap all the health benefits!

Now, on to the recipe! You’ll be able to whip these babies up in 20 minutes with minimal cleanup. No baking required, too! Raw desserts really are a beautiful thing 🙂

Ingredients:

  • 1 cup raw, unsalted cashews
  • 1 cup unsweetened flaked coconut
  • 6 large pitted medjool dates
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • Dash of sea salt
  • 5 bars of FlavaNaturals classic dark chocolate
  • 1 tsp coconut oil

Instructions:

  1. Combine cashews, coconut, dates, spices, vanilla extract and salt in a food processor. Process until ingredients are well combined and stick together easily.
  2. Roll “dough” into 1 inch balls (will make about 15 balls).
  3. Place balls in freezer for 10-20 minutes.
  4. Meanwhile, melt chocolate bars with coconut oil in a double boiler.
  5. Remove balls from freezer, and dip in melted chocolate.
  6. Place chocolate coated truffles back in freezer or fridge for 10 minutes.
  7. Can be eaten right from the fridge or freezer, or brought to room temperature.

 

I hope you guys enjoy these easy, delicious treats! Tag @daisybeet on Instagram so I can see what you whip up 🙂

pumpkin bread with chocolate chips

Pumpkin Banana Squares with Chocolate Chips and Peanut Butter

Pumpkin spice season is back in full force! As much as we try to deny it, I think the majority of us shamelessly love curling up with a warm and cozy pumpkin spice anything. Pumpkin itself is full of health benefits, as are the traditional “pumpkin” spices. But, all the pumpkin spice products you’ll find in coffee shops and on grocery store shelves may be full of added sugars and other ingredients that negate the nutrition benefits you’ll get from the good stuff. For example:

  • Starbucks Grande Pumpkin Spice Latte: Has 4 grams saturated fat and 48 grams of added sugar. That is more sugar than a can of Coke! For a visual, 48 grams of sugar = 12 teaspoons of sugar, or 12 sugar packets! I doubt you all would add that many packets to your regular coffee at Starbucks.
  • Pillsbury Pumpkin Quick Bread Mix: This quick bread mix has 15 grams of sugar per serving. Sugar is also the first ingredient listed on the label, meaning it is the most abundant ingredient in the mix. These pre-made mixes are also full of preservatives, dyes and unnecessary ingredients.
  • Whole Foods 365 Pumpkin Spice Granola: This granola has 3 kinds of added sugars listed in the ingredients, plus the dried fruits included are processed with sugar.

After making my blender banana bread the first time, I started dreaming up a pumpkin version. The cooler temperatures were begging for a cozier version of this treat! This recipe is very similar to my blender banana bread. It has minimal, nutrient-dense ingredients, is easy to make using just your blender, and tastes incredible!

Here are some of the highlighted ingredients:

And the nutrition breakdown:

  • Canned pumpkin: I wish pumpkin and winter squash were seasonal all year round! Pumpkin is high in fiber, which helps with digestion and may help lower elevated cholesterol. It is also rich in Vitamin A, so it supports healthy vision, skin and immune system. Make sure the only ingredient is pumpkin when buying canned pumpkin.
  • Chosen Foods Avocado Oil: I just recently started using avocado oil, and it’s become my favorite oil to cook with (along with good old olive oil). Avocado oil has a similar fat profile to olive oil, so it is very high in heart-healthy unsaturated fats and low in saturated fat. Avocado oil is better than olive oil for high heat cooking, because the smoke point is 500 degrees F. This means the fats in the oil will not oxidize into harmful substances at temperatures lower than 500 degrees. It also has a mild, neutral taste and odor, making it extremely versatile.
  • Peanut Butter: This is one of my pantry staples! Peanut butter is an inexpensive source of plant based protein and healthy fats. Nuts and legumes are also rich in micronutrients such as potassium and magnesium. Studies show that including this food group in your diet on a regular basis is linked to maintaining a healthy body weight. Make sure your peanut butter only has one ingredient – peanuts!

I hope you guys are ready to embrace pumpkin spice! It’s going to be hard to share these RD approved squares with everyone, but I know you’ll all be nice 🙂

Ingredients:

½ cup mashed very ripe banana (one medium banana)

½ cup pumpkin puree

2 large eggs

3 tbsp Chosen Foods Avocado Oil

3-4 tbsp maple syrup or honey (can use less if banana is riper)

1 tsp vanilla extract

1 tsp baking powder

2 cups almond flour

1 tsp Pumpkin Pie Spice

½ tsp salt

2-3 tbsp creamy peanut butter

1/3 cup mini chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Line a loaf pan with parchment paper or grease pan.
  3. In a small bowl, mash banana with a fork.
  4. Add mashed banana, pumpkin, eggs, avocado oil, maple syrup and vanilla extract to a high-speed blender, and blend on medium until smooth.
  5. Add almond flour, pumpkin pie spice, baking powder and salt to the blender, and blend again until smooth and well combined.
  6. Fold in the chocolate chips.
  7. Pour batter into the loaf pan and smooth out with a spatula. Drop spoonfuls of peanut butter on top of batter, and use a knife to swirl throughout. Sprinkle with additional chocolate chips, if desired.
  8. Bake for 30-45 minutes until edges are just starting to brown.
  9. Let cool before cutting into 8 squares. Store in an airtight container in the fridge for about a week.

I hope you guys love these pumpkin spice treats! Tag your photos with #Daisybeet so I can see your creations 🙂

Chocolate Chip Almond Flour Blender Banana Bread

Hi guys! Thank you for following along with my journey to this website. I am so incredibly grateful for your support! I’ve been wanting to get this up and running for a while so that I can share more details about my life and provide inspiration for a healthy, balanced life. As some of you know, I recently became a Registered Dietitian (RD). I’ve worked very hard to get here, and could not be happier to be considered a nutrition expert. One thing I admire about dietetics so much is that it is a science-backed field. I can’t wait to share recipes and lifestyle tips that are based off of scientific evidence.

 

One of my goals for this blog is to share “RD approved” recipes. The recipes I share on this blog (and through my Instagram) will all meet certain evidence-based criteria. This way, you know when you create them for yourself, you are making a nutritionally balanced recipe that you can feel good about eating. In each recipe, I will also share the health benefits of some highlighted ingredients.

 

I am so excited to share this recipe with you all – it’s definitely a keeper! I love this recipe for many reasons. First, and most importantly, it is absolutely delicious! You would never know there is no processed flour and is only sweetened with banana and a minimal amount of maple syrup. Second, it is full of nutritious ingredients. Third, it is SO easy to make! I love one bowl recipes, and this one is a one BLENDER recipe!

Here are some of the highlighted ingredients:

 

And the nutrition breakdown:

  • Bananas: Bananas are rich in potassium, which is an essential mineral and an important electrolyte. Potassium has many functions in your body, such as maintaining fluid balance, lowering blood pressure, and regulating muscle contractions.
  • Almond Flour: Nuts are an excellent addition to a healthy diet! They are full of the “healthy” unsaturated fats to keep you full, a good source of plant-based protein, and contain important micronutrients and minerals. Almonds are always a great choice – even in almond flour form – because they are rich in heart-healthy monounsaturated fat and low in saturated fat. Make sure the almond flour you’re purchasing has just one ingredient – almonds!
  • Eggs: Eggs are one of my favorite vegetarian protein sources. They protein in eggs is one of the highest in terms of bioavailability – this means that pretty much all the protein in eggs will be utilized by your body. Egg yolks are a good source of Vitamin D (a vitamin many of us are deficient in) and choline, which is another heart-healthy nutrient.
  • Primal Palate Apple Pie Spice: Spices in general are an important part of a healthy diet. Not only can they reduce sodium intake by contributing delicious flavors and aromas to food, but spices also have nutritional actions of their own. Ginger, found in Primal Palate Apple Pie Spice, can help with nausea and an upset stomach, and may also be anti-inflammatory. Cinnamon is full of antioxidants, and may also be anti-inflammatory.

These superstar ingredients all combine to make this RD Approved Recipe. Ready to get baking?

 

Ingredients

2 medium-large very ripe bananas

2 large eggs

3 tbsp avocado oil

2-3 tbsp maple syrup or honey (can use less if bananas are riper)

1 tsp vanilla extract

1 tsp baking powder

2 cups almond flour

1 tsp Primal Palate Apple Pie Spice

½ tsp salt

1/3 cup mini chocolate chips

 

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a loaf pan with parchment paper or grease pan.
  3. In a small bowl, mash bananas with a fork.
  4. Add mashed bananas, eggs, avocado oil, maple syrup and vanilla extract to a high-speed blender, and blend on medium until smooth.
  5. Add almond flour, apple pie spice, baking powder and salt to the blender, and blend again until smooth and well combined.
  6. Fold in the chocolate chips.
  7. Pour batter into the loaf pan and smooth out with a spatula. Sprinkle with additional chocolate chips, if desired.
  8. Bake for 30-45 minutes until edges are just starting to brown
  9. Let cool before slicing. Store in an airtight container in the fridge for about a week.

 

I hope you guys enjoy this recipe as much as I do! Tag your photos with #Daisybeet so I can see your creations 🙂