ZBB Muffins-Gluten Free



yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20-22 MINUTES

total time: 37 MINUTES


  • 1 1/2 cups Gluten Free flour
  • 3/4 teaspoon Xantham Gum
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons coconut sugar, optional


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
  2. In a medium bowl, whisk together the flour, xantham gum, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
  4. Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with  sugar, if using. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. Enjoy!

You can make Bread also and increase baking temperature to 45 minutes.

The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.


Frozen Yummy Yogurt Bites!

Prep time: 10 minutes minutes
Cook time: 1 hour freeze time minutes
Yield: 10 servings
Serving size: 12-13 frozen blueberry bites
1 pint container blueberries (about 125 blueberries)
1 cup vanilla, nonfat Greek yogurt
1 tablespoon stevia (or your favorite sugar substitute)
1. Line a baking sheet with parchment paper or a nonstick mat, and set aside.
2. In a medium mixing bowl, stir together the yogurt and sweetener.
3. Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork
and tap the excess yogurt off.
4. Place the blueberries on the baking sheet, being careful not to have them touch.
5. Freeze the baking sheet until the blueberries are completely frozen, about 1 hour.
6. Store leftovers in an airtight container in the freezer.

Recipe by: http://www.skinnymom.com/frozen-blueberry-yogurt-bites/


Absolutely Applelicious Cookies

1 apple
¼ cup peanut butter (or almond butter)
¼ cup almonds, sliced
¼ cup walnuts, chopped
¼ cup shredded coconut
¼ cup chocolate chips
1. Slice apple into thing rings and remove core.
2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.
Recipe by http://rachelschultz.com/2014/04/09/apple-cookies/


Colossal Cookie Dough Bites

Small Batch:
1 scoop (or packet) of vanilla Shakeology (or any protein powder)
1/3 cup old fashion oats
1/3 cup peanut butter
2 tablespoons maple syrup (or honey)
1 tablespoon almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer.
These are also great to bring to parties/events so here’s the recipe for making in bulk.

Large Batch:
3 scoops (or packets) of vanilla Shakeology (or any protein powder)
1 cup old fashion oats
1 cup peanut butter
1/3 cup maple syrup (or honey)
3 tablespoons almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer until serving.

Recipe by: http://diannlafrance.com/cookie-dough-shakeology-bites/

Watermelon Cake

Watermelon WOW Cake

Prep time: 15 mins                   Cook time: 5 mins               Servings: 6-8
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced almonds or shredded coconut
– Seasonal fresh fruit (for topping)Equipment:
Cutting board
Kitchen/Chef knife
Measuring spoons
Measuring cups
2 medium mixing bowls
Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Recipe courtesy: www.paleocupboard.com/watermelon-cake.html

Nut Clusters

Fun Friday Dark Chocolate Nut Clusters


1 cup plus 3 tablespoons melted dark chocolate
Dried cherries (optional)
1 1/2 cups whole almonds
Handful of coconut shavings


  1. Line a baking sheet with parchment paper. Start melting dark chocolate pieces in a pan on low heat; it won’t take long to melt. If you want a sweet cherry taste, throw a handful into the pot once chocolate has melted.
    Note: The serving size is for melted chocolate, so if you measure out the pieces beforehand, allow more chips to be added than the recommended amount.
  2. Place a teaspoon of melted chocolate on parchment paper; top with a small handful of almonds. Drizzle almonds with one tablespoon melted chocolate. Repeat process with remaining almonds and chocolate until your pan is full.
  3. Sprinkle coconut shavings over each tiny delight.
  4. Transfer to refrigerator for about 10 minutes to chill and remove them when firm. They’ll be ready to enjoy right away!Makes 32 pieces.

    calorie count

Recipe courtesy http://www.popsugar.com/fitness/Paleo-Holiday-Treats-26285810

Banana Upside Down Cake

Banana Upside Down Cake

Serves: 9″ cake
4 tablespoons coconut oil, melted
½ cup coconut sugar
2 bananas, sliced
For the batter
1½ cups mashed banana (3-4 bananas, or 425 grams)
3 eggs
⅓ cup (105 grams) almond butter (or nut butter of choice)
3 tablespoons coconut oil, melted
⅓ cup (57 grams) coconut flour
½ teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt
1. Preheat the oven to 350ºF. Grease a 9” springform pan and place on a rimmed baking sheet lined
with parchment or foil.
2. Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan.
Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut
butter until fully combined.
4. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and
mix well.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick
inserted into the center should come out clean.
7. Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out
onto a cooling rack to finish cooling.
Recipe by Bakerita at http://www.bakerita.com/banana-upside-down-cake-paleo/

Fireworks & Fruit Salad

Fireworks & Fruit Salad

Serves: 4

16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
⅛ cup of honey
1 fresh lime
1. Wash and cut all your fruit.
2. Combine in a bowl.
3. In a small bowl whisk together the honey and freshly squeezed lime juice.
4. Here is a hint – microwave your lime for 10 seconds before you cut and squeeze it. You will get more
out of it after it was warmed up.
5. Drizzle the honey lime glaze over the fruit and stir slightly to coat.
6. Serve immediately or refrigerate.
Recipe by Eating on a Dime at http://www.eatingonadime.com/red-white-and-blue-fruit-salad/

Ranger Cookies Revamped!

These are a family favorite that I have not tried with GF flour yet, but will be doing so this week.

from the Kitchen of Della Anderson (my beloved Grandma)

# 1

1 Cup Butter

1 Cup Sugar

1 Cup Brown Sugar


2 eggs

1 tsp. Vanilla

# 3

2 Cups Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder


2 Cups Rice Crispies

1 Cup Coconut

1 Cup Quick Oats


Cream #1, add #2, add #3 add #4 Beating well after each step

400 Degrees for 12 Minutes








Salted Caramel Apple Pie

Hi my name is Angie and I am a Salted Caramel addict!

Ingredients For Pie

  • 6 Medium Apples-  used Braeburn
  • 1/4 C Lemon Juice
  • 3 Tbsp Coconut Flour
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Ginger
  • 3/4 C Maple Syrup
  • 1/4 C Water
  • 4 oz Butter, 1/4 C Full Fat Coconut Milk
  • 3/4 Tsp Very Find Ground Sea Salt,
  • Your Favorite Paleo Pie Crust. Recipe to follow…..

    Ingredients For Crust

    -2 cups blanched almond flour

    • ¼ teaspoon celtic sea salt
    • 2 tablespoons coconut oil
    • 1 large egg
    1. Place flour and salt in food processor and pulse briefly
    2. Add coconut oil and egg and pulse until mixture forms a ball
    3. Press dough into a 9-inch pie dish

    Peel and thinly slice apples. Make them as thin as you can… a mandolin would work great for this! Toss the chopped apples in the lemon juice to prevent discoloring and add a tartness. In a small bowl, mix together the apple spices (coconut flour, cinnamon, nutmeg and ginger). Toss sliced apples in apple spices and set aside.

    Begin preparing salted caramel by combining maple syrup, water and butter in a small saucepan. Allow butter to melt over medium high and mixture to begin to bubble. Allow mixture to continue to cook till it reaches a rich caramel color and consistency. When you run a spoon through the mix, it should take a second to fold back to where it was, if that makes sense. Once it reaches this point, removed from heat and add in coconut milk and salt. Make sure your salt is a very fine grind or it may not disperse properly.

    Now you are ready to assemble.
    Now begin by layering about 1/3 of the prepared apples into the crust. Top with about 1/3 of the caramel mix. Continue with another 1/3 of each, and then the final 1/3 of each. Top with prepared crust. I chose to sprinkle pieces of crust over mine as I had a 3 year old helping me, and that was a fun/easy step for her to do!

    In a 375 degree preheated oven, bake for 20 minutes before lowering temperature to 350 for an additional 25-30 minutes. Allow pie to cool completely before serving. Enjoy!