Healthy Treats

Paleo Carrot Cake Muffins

Carrot cake is one of my favourite desserts, hands down. It’s a dessert that can be actually pretty dang good for you! Carrots are super rich in vitamins, cinnamon my all time favourite spice (I put it on literally everything) is anti-inflammatory and contains antioxidants and walnuts contain healthy fats.

I made this recipe paleo using coconut flour, coconut oil and raw coconut sugar with a bit of unsweetened coconut flakes on top (can you tell I like coconut?!) Be careful as coconut flour can be tricky to bake with. It absorbs moisture way more than other flours, that’s why theres so many eggs in this recipe - but hey more protein!

It’s also gluten free and dairy free, naturally sweetened with maple syrup and even added collagen for all its health benefits! I started adding collagen regularly to my diet because it’s great for gut health, promotes healthy joints and hair, skin and nail growth. My go-to collagen supplement is Vital Proteins unflavoured collagen powder, it’s easy to throw into smoothies and even coffee since its unflavoured and blends in perfectly. Lately, I’ve been adding it to pancakes, oatmeal and chia puddings so naturally I thought I could bake it into some healthy treats too!

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Ingredients

1/2 cup coconut flour

1 scoop unflavoured collagen - option to use vanilla flavoured!

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp baking soda

4 eggs

1/4 cup melted coconut oil

4 tbsp maple syrup

1 cup carrot (about 1 large or  2 smaller) finely shredded

1 tsp vanilla extract

2 tsp lemon juice

1/2 cup chopped raw walnuts

1/2 cup shredded coconut

1 tbsp coconut sugar

Method

Preheat oven to 350.

Mix together all dry ingredients.

In a separate bowl whisk together carrot and wet ingredients.

Combine all ingredients in one bowl and fold in walnuts.

Line muffin tin with 6-9 cupcake liners or lightly grease tin with extra coconut oil.

Top muffins with shredded coconut and sprinkle with coconut sugar.

Bake in oven 25 - 30 minutes, checking doneness with a toothpick.

Store in an airtight container in the fridge. 


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~ K

5 Ingredient Protein Hemp Balls

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These cute little protein balls pack a serious nutritional punch. Naturally sweetened with dates and rolled in hemp hearts - a nutty tasting, complete protein source in tiny seed form. Hemp seeds contain vitamins, minerals, fibre and healthy fats!

Make these protein balls for an afternoon snack and they take about 15 minutes to make! Most of these ingredients you should have on hand.

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INGREDIENTS

6 - 7 dates, pitted

1 - 2 tbsp nut butter(s) of choice such as crunchy natural almond or peanut butter, sunflower seed butter

1/2 cup rolled oats

1 scoop protein powder of choice -  I’m using a plant based vegan chocolate protein from Sunwarrior

3 - 4 tbsp hemp seeds

METHOD

  1. Place dates, nut butter, oats and protein in a food processor or high performance blender. Add a bit of water at a time if mixture is too dry and flaky.

  2. Once well processed into a paste, remove from the food processor and place in the freezer for about 5 minutes to set.

  3. Pour hemp seeds in a bowl.

  4. Remove protein mix from the freezer and begin to roll into small bite size balls.

  5. Roll each ball through hemp seeds to coat fully.

  6. Store in an air tight container in the fridge for up to 5 days.

Festive Nut Butter Cups

Here’s my recipe for a healthier version of a Reese cup with some festive toppings because -tis the season! :)

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Ingredients

1 cup or slightly more if you’d like - dark chocolate chips (try for 70% cacao or more)

1/2 cup SunButter sunflower seed butter ( https://www.amazon.ca/Sunbutter-Unsweetened-Organic is bomb)

1/2 cup natural, unsweetened crunchy almond butter

1 tsp chia seeds

pistachios

macadamia nuts

pumpkin seeds

dried cranberries

dried goji berries

coconut flakes

How to

  1. Melt chocolate in a double boiler or gently in a saucepan on low heat to avoid burning the chocolate..

  2. in a medium bowl, mix together the sun butter, almond butter and chia seeds until smooth.

  3. In a separate bowl, mix together nuts, dried fruit and coconut.

  4. Line a cupcake pan with paper cupcake liners. This recipe should make 12.

  5. Once chocolate is fully melted, using a teaspoon pour in a small amount into the bottom of each paper liner.

  6. Place tray in the freezer for about 10 minutes.

  7. Remove tray from the freezer and next scoop in about a teaspoon of nut butter mix into each tray, making the middle layer.

  8. With the remaining chocolate, cover the nut butter.

  9. Sprinkle on the nut and fruit toppings and place back into the freezer for another 10 minutes.

  10. Remove and enjoy!

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