sweet treats – Living Intuitively

Food

Healthy Banana Muffins (Gluten & Dairy Free)

February 22, 2023by Kayla ChristineLeave a Comment

These gluten and dairy free banana muffins are soft, fluffy and delicious! They are great for breakfast, snack or dessert! And takes less than 30 minutes to put together. Enjoy!

SHOP MY AMAZON FOR INGREDIENTS: Click Here!

Ingredients:

3 medium ripe bananas, mashed

2 eggs

1/4 cup monkfruit maple syrup, linked here

2 teaspoons vanilla extract

1 cup packed blanched almond flour

1 cup gluten free oat flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

(optional) 1/4 cup dairy free mini chocolate chips, linked here

(optional) 1-2 tablespoons dairy free mini chocolate chips for sprinkling on top

Step 1

Preheat oven to 350 degrees F. Line a muffin tin with 12 liners, and spray the inside of the liners with nonstick cooking spray (I use coconut oil spray).

Step 2

In a large bowl, mash the bananas with a fork. Using an electric mixer, on low, add in the eggs, maple syrup and vanilla until smooth.

Step 3

In a separate medium sized bowl, whisk the almond flour, oat flour, baking powder, cinnamon, and salt until well combined. Add in the dry ingredients slowly to the wet ingredients. Mix until combined and then fold in the chocolate chips (if using).

Step 4

Divide batter evenly between liners, and if using chocolate chips, sprinkle on the tops of the batter. Bake for 20-25 minutes until tester comes out mostly clean (a few crumbs are okay!).

Step 5

Let cool, and enjoy!

Food

Vegan Blueberry Crumb Bars

July 21, 2021by Kayla ChristineLeave a Comment

If you know me, you know I have blueberries in my fridge year round. They are literally my go to snack, and one of my favorite fruits to bake with.

These blueberry crumb bars are the right amount of sweet and totally addicting. Easy to make, gluten free and vegan for the win!

Ingredients

for the filling:

2 cups fresh blueberries

1 tablespoon tapioca startch

1 tablespoon lemon juice

1/2 teaspoon cinnamon

3 tablespoons coconut sugar

for the crust and crumble:

1/4 cup cashew butter

3 tablespoon vegan butter, melted, linked here

2 tablespoons monk fruit maple syrup, linked here

1/4 cup coconut sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 2/3 cup oat flour or almond flour

1/3 cup coconut flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Step 1

Make the filling – place all filling ingredients in a sauce pan over medium heat, stirring to combine. Bring to a boil, then simmer until thickened, stirring to avoid burning. Remove from heat and refrigerate until ready to use.

Step 2

Preheat oven to 350 degrees and line a 8×8 baking dish with parchment paper and baking spray.

Step 3

Combine the dry ingredients, except sugar, whisk to combine and set aside.

Step 4

In a separate bowl, whisk together the wet ingredients, including the sugar. Stir the dry into the wet until a crumbly dough forms.

Step 5

Press 2/3 of the dough into bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes. Bake for 10 min.

Step 6

Top bottom crust with blueberry mixture. Take the remaining chilled dough and crumble over the filling evenly.

Step 7

Return to oven for 20-25 minutes, until the top is golden brown. Let cool and then serve! Keep any left over bars in the refrigerator.

Food

Cinnamon Vanilla Protein Bites

February 27, 2021March 8, 2021by Kayla ChristineLeave a Comment

When it comes to snacking, it’s important we are reaching for something that will actually satisfy us. These protein bites are a weekly staple that I keep in my fridge to satisfy any sweet tooth craving, or if I just need to grab something on the go. They are packed with protein and healthy fats to keep you full longer – and best of all, they take no time to make!

Ingredients:

2 scoops vanilla plant based protein, linked here

2 tablespoons almond meal (or almond flour)

1 tablespoon chia seed

1 tablespoon cocoa nibs

Pinch sea salt

Sprinkle cinnamon

2 tablespoons monk fruit maple syrup, linked here

1/2 cup almond butter

Step 1

In a medium bowl, combine all ingredients.

Step 2

Roll into balls and refrigerate for 10-15 minutes. That’s it!

…told you they take no time to make 😉 enjoy!

Food

No Bake Peanut Butter Protein Bars (Gluten & Dairy Free)

January 26, 2021March 8, 2021by Kayla ChristineLeave a Comment

I get it, buying a store-bought protein bar is convenient, quick and they are delicious. Have you ever looked at the laundry list of ingredients though? It’s amazing to me that one tiny bar can hold 20 plus ingredients, and half of them are impossible to pronounce!

I’m totally bias to making your own protein bars because it is incredibly easy, I know exactly what is going into my body, and it’s such a money saver! To make this recipe, all you need is a mixing bowl, a spoon, and a small saucepan.

Ingredients:

1 3/4 cup rolled oats

1 teaspoon cinnamon

2 tablespoons flaxseed meal

2 tablespoons chia seed

1/2 cup collagen unflavored protein powder, linked here

vegan option collagen protein powder: linked here

1/4 cup plant based cocoa nibs, linked here

pinch of sea salt

3/4 cup no sugar added peanut butter

2 tablespoons coconut oil

1/2 cup liquid monk fruit sweetener, linked here

Step 1

Line an 8×8 square pan with parchment paper & set aside.

Step 2

In a medium sized mixing bowl, stir together the rolled oats, cinnamon, flaxseed meal, chia seed, sea salt, cocoa nibs & protein powder.

Step 3

In a small sauce pan, on medium heat, melt together the coconut oil, peanut butter and monk fruit sweetener. Stirring frequently so the peanut butter doesn’t burn.

Step 4

Add the melted peanut butter mixture to the mixing bowl, and stir to combine ingredients. This should come together pretty quickly. You will know you’re done stirring once it forms a ball.

Step 5

Place the mixture into the prepared pan, and using the back of a rubber spatula (or your hands will be just fine), press mixture evenly into pan. Place in refrigerator for about 30-45 minutes, then take out, remove parchment paper, and slice into small squares or rectangles (whichever your prefer). Enjoy!

STORAGE: store in refrigerator for 7-10 days

Food

Easy Peanut Butter Cookies

December 26, 2020February 22, 2021by Kayla ChristineLeave a Comment

Peanut Butter is probably one of my favorite things, and since we are still somewhere in the middle of the COVID-19 quarantine, it helps to use simple ingredients you probably have on hand already.

I made this recipe simple enough for anyone to throw together – all you will need is a bowl, electric mixer (or whisk) and a baking sheet!

Ingredients:

1 Egg

1/4 cup Vegan Butter or Coconut Oil, melted

3/4 cup Creamy Peanut Butter

3/4 cup Coconut Sugar

1 tsp Vanilla

1 1/2 cup Almond Flour

1 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/4 cup Coconut Sugar, set aside to roll dough in

Step 1

Combine all ingredients in bowl and mix on medium speed. Place in refrigerator for 20 minutes.

Step 2

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 3

Using a cookie scooper, scoop dough and roll into the coconut sugar you set aside. Place on prepared baking sheet, and use a fork to create a criss cross design on top (optional). You can also just use your palm and press the dough down a little.

Step 4

Bake for 10 minutes, and that’s it! Enjoy 🙂

Food

Pumpkin Streusel Muffins

November 10, 2020February 22, 2021by Kayla ChristineLeave a Comment

Kick off pumpkin season with these sweetly spiced muffins! They’re a fall favorite and of course happen to be gluten free, dairy free and paleo friendly.

Don’t be intimidated by the list of ingredients – it’s what makes these the perfect texture and oh so delicious!

Ingredients:

Muffins

3 eggs

1 cup canned pumkin

1/3 cup coconut milk, from can

2 tablespoons liquid monkfruit sweetener

2 tsp vanilla

1 3/4 cup almond flour

1/4 cup tapioca flour

1 tablespoon coconut flour

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

pinch salt

Streusel

2/3 cup almond flour

1/3 cup coconut sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

pinch salt

1/4 cup vegan butter, cold

Icing

1/2 cup stevia/truvia powdered sugar

2 teaspoons liquid monkfruit sweetener

2 teaspoons coconut milk

1/4 teaspoon vanilla

Step 1

Preheat oven to 350. Line your cupcake/muffin pan with liners and set aside. Makes roughly 14-18.

Make the streusel first: Cut the vegan butter into small cubes, make sure it is cold. In a small bowl, using a fork, combine all of the ingredients for the streusel. This should be crumbly. Set aside in the fridge while you make the muffin batter.

Step 2

Using the paddle attachment, combine the wet ingredients for the muffins. Separately, whisk together all of the dry ingredients. On low speed, slowly add in the dry to the wet and mix until just combined.

Step 3

Fill muffin cups about 3/4 of the way full. Top each muffin generously with the prepared streusel topping. Place in oven for roughly 20 minutes, or until toothpick comes out clean.

Step 4

While the muffins are baking, prepare the icing. Using a fork, combine all of the ingredients in a small bowl just until combined. Once the muffins come out, let stand for 10 minutes, and using a spoon, drizzle the icing on top.

Enjoy!

Food

Not Your Average Chocolate Chip Cookie

October 28, 2020February 22, 2021by Kayla ChristineLeave a Comment

Let’s be honest, is there really anything better than the smell of freshly baked chocolate chip cookies? I think not!

Not only are these as delicious as they make your home smell, they are also Gluten & Dairy Free. And did I mention, ridiculously easy to make as well?

Ingredients:

1 egg

1/4 cup tahini

1/4 cup liquid monk fruit sweetener

3/4 cup almond flour

1/3 cup creamy cashew butter

1/3 cup coconut oil, melted

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup dairy free chocolate chips

Step 1

With an electric mixer, on medium speed, mix together all ingredients EXCEPT the chocolate chips. Once the dough comes together, add in chocolate chips and slowly mix in (the dough should be a little sticky).

Step 2

Refrigerate for roughly 20 minutes. Meanwhile, preheat your oven to 375 degrees & line your cookie sheet with parchment paper.

Step 3

Using a 3/4 oz cookie scoop, scoop onto parchment lined baking sheet. Bake for 10 – 12 minutes, or until cookies are your desired texture.

Makes around 12 cookies

Food

Nut Butter Protein Bites

October 28, 2020February 22, 2021by Kayla ChristineLeave a Comment

Do you find yourself reaching for an overly processed protein bar when you’re on the go or when you just don’t have the time to make breakfast in the morning? Think again!

This is the perfect on the go breakfast or snack that will actually keep you feeling satisfied! Best of all, it’s only 6 ingredients & so easy to make.

Gluten and Dairy Free friendly, of course.

Ingredients:

2 cups nut butter of your choice (I use almond or peanut butter)

1/4 cup coconut flour

1/4 cup collagen protein powder (I use the Vital Proteins unflavored)

1/2 cup liquid monk fruit sweetener

1/4 cup cocoa nibs

1/4 teaspoon cinnamon

Step 1:

With an electric mixer, mix on medium speed all ingredients EXCEPT the cocoa nibs.

Step 2:

Once it starts to come together, on a low speed, add in the cocoa nibs.

Step 3:

Scoop out using a 3/4 oz cookie scoop, and you’re done!

Makes roughly 12 – 14 bites. Store in an airtight container in the refrigerator for up to 2 weeks.