Almond Butter Coconut Bars (Clean & flourless!)

Finally able to post a new recipe! I have been trying a few original recipes over the last couple of weeks and have bombed big time. Yikes. Throwing away such high quality organic ingredients makes me sad, but I don’t want to post anything here that I wouldn’t recommend making on your own.

Also, I know this blog is food related but I have to share two exciting updates on my end.

  1. Today is my FIRST anniversary with my husband! I’m officially an old married lady and couldn’t be prouder!
  2. Today is also my first day of starting a one year program to become a certified health coach. I’ll be looking for clients in about 6 months so stay tuned!

Ok, now on to the food.

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As you all know, I work for Pinterest, which means I am on Pinterest a LOT. I see an ad for Thrive Market frequently that advertises getting one free product and have always been a little skeptical (although, side note – our ads are highly monitored by a policy team, so I’m not sure why I was so hesitant to believe it. Just assumed it was too good to be true!) A coworker of mine came over my desk and said “Get this free Justin’s almond butter and make us something please!” So, I did. And it actually was free! Do it!

These bars have pumpkin and almond butter as the base and require no flour – healthy win!

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Ingredients:

  • 1/2 cup Justin’s Almond Butter – I used the plain kind but any of the flavors would be great and give some good variety!
  • 1/2 cup organic pumpkin (actual pumpkin, not pumpkin pie mix)
  • 1 large egg or one flax egg
  • 1 tablespoon vanilla (or less, but I personally prefer more)
  • 2 tablespoons pumpkin pie spice
  • 1/2 cup unsweetened coconut flakes + 1/4 cup unsweetened coconut flakes for topping
  • 1 cup dark chocolate chips
    • Nuts, walnuts, pistachios – any other nuts or dried fruit that you want! I only used chocolate but you could get creative here!

How to:

  • Preheat oven to 350 degrees, prepare an 8×8 pan (I’m currently liking this) and set aside
  • In a Vitamix or blender, pulse together almond butter, pumpkin, egg and vanilla
  • Add in baking soda & spice and pulse again for a few seconds
  • Once combined, hand mix in coconut flakes and chocolate chips – don’t overmix, but just allow the batter to cover the flakes
  • Pour batter into pan – sprinkle the rest of the flakes on top
  • Bake for 35 – 40 minutes or until a toothpick comes out clean and coconut flakes are golden brown
  • Let cool or dive right in!

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Snickerdoodle Cookie Balls (Keto, Clean, Low carb)

Hi! Happy Sunday!

This is my final week of doing keto. What does this mean? Currently, less than 10% of my diet is currently carbs (it’s almost impossible for me to do NO carbs) and a huge portion of my diet is healthy fat & protein.  I have to say, I actually love it. I have been feeling way more satisfied than I normally do due to the good healthy fats and it’s much easier than I thought it would be. BYE CARBS…actually, more like “see ya later” because I’ll be back some day soon.

All of that to say this recipe is totally keto friendly (*low carb*) and clean. Going forward, most of my recipes will likely be a little less fat-heavy, so enjoy it while it lasts!

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Also, does anyone think it’s funny that most of my recipes end of being balls? Not sure why that happens – ha.

I can’t take full credit for these fun little balls. KetoSizeme.com has the recipe here! 

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Let’s jump into the recipe!

Ingredients:

  • 4 tablespoons of melted coconut oil
  • 1 egg
  • 2/3 cup of Stevia in the raw
  • 1.5 cups of almond flour or almond meal (Careful if you substitute with coconut flour, as it’s super absorbent and will dry these out too much)
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking soda
  • Dash of cream of tartar
  • Coating:
    • Another 1/4 cup of powdered Stevia in the raw + 2 tablespoons cinnamon

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How to:

  • Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside
  • Combine all dry ingredients except for the coating ingredients in a medium mixing bowl
  • Separately, whisk egg in a small bowl
  • Add all wet ingredients to the bowl with egg
  • Slowly mix dry ingredients into wet ingredient bowl
  • Using your hands, form the dough into balls
  • Roll balls in the “coating” until they are covered with cinnamon and sugar
  • Bake in the oven for about 12 -14 minutes
  • Note: it’s hard to tell when these are done, so if you think they *may* be close to done, they probably are – just take them out of the oven and let them sit on the baking sheet for a few minutes
  • Enjoy!
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Dark Chocolate Avocado Cookies (Keto + Clean eating)

Let’s keep on the train of sneaking in healthy ingredients into treats…

I currently (and always) have an obsession with avocado. It’s by far my favorite healthy addition to almost any meal. Lately, I just don’t feel like a meal is complete without a chunk of avocado of a scoop of guac. Remember when I went through my banana phase? Well, it turns out that avocados have way more potassium and fiber than bananas and way less sugar and carbs – two things I’ve been trying to limit. Bye banana, hi avo.

These barely made it to the blog because my husband couldn’t keep his hands off them. Turns out, I’ve actually run out of places to hide my baked goods so we’ve implemented this rule: JUST MAKE SURE YOU SAVE ME ONE!

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I know I say this a lot because I love sweet treats so much, but these really are gorgeous and full of fiber and healthy fat. (By the way, fat is a GOOD thing. Let’s talk more about this because its honestly something that was hard for me to truly believe. More to come here.)

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Sadly, I totally forgot to take photos of these while I was making them so I only have the final version. There is nothing crazy that goes into these, though, so I think you’ll be able to figure it out by reading directions. 🙂

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Ingredients:

  • 2 medium super ripe avocados (they should be borderline smooshy so they’re easier to mix)
  • 1 egg
  • 1/2 cup of sweetener of choice (Stevia or coconut sugar are recommended)
  • 1 cup of almond flour meal
  • 2 tablespoons of melted coconut oil
  • 3 tablespoons of dark cocoa mix
  • 1 teaspoon baking soda
  • Dash of himalayan sea salt
  • Sugar free dark chocolate chips
  • Any other additions you want to include – pistachios, walnuts, pecans!

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How to:

  • Preheat oven to 325 degrees and prepare a cookie sheet (I used parchment paper on a cookie sheet to prevent sticking)
  • Add all ingredients to Vitamix and blend!
    • If it looks too dry and not like a thick batter, add a dash of almond milk and blend for a few more seconds.
  • Hand mix in any other ingredients you desire
  • Scoop onto the cookie sheet and bake for 12-14 minutes

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Let me know what you think – and save ONE for moi!

Apple Cinnamon Oatmeal Cookies (Clean!)

Hi!

When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.

These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!

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Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.

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Ingredients:

  • 1 cup oatmeal (gluten-free works fine!)
  • 3/4 cup of almond flour or coconut flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
  • 1/2 cup of chopped nuts (I used pecans)
  • Dash of Himalayan sea salt
  • 2 tbsp melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup agave or honey (I used honey)
  • 2 cups diced red crisp apple

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How to:

  • Prepare a piece of parchment paper and preheat oven to 350 degrees.
  • In a medium bowl, mix together all dry ingredients and set aside.
  • Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
  • Dice red apple into small chunks.
  • Add wet ingredients to bowl with dry ingredients and mix well.
  • Add apple pieces of mixture and combine well.
  • Scoop into 1 inch balls and bake for 12-15 minutes.

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Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!

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These can totally pass as breakfast cookies, right!?

Clean Walnut + Chocolate Chip Oatmeal Cookies

Umm.. YUM. Seriously, what is be better than a warm, gooey, homemade oatmeal cookie? I don’t know if there’s anything better – except for maybe when the recipe is a clean one!

No butter. No oil. YES.

 

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Obviously, this is a cookie so should be consumed as a treat. Just because it’s clean doesn’t mean it’s a diet food!

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These cookies, though…they will be hard to resist. So good my husband took one bite of one and said “you have to take these to work with you tomorrow or they’ll be gone when you get home”. I guess that’s a good sign 😉

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These are pretty basic. You really can’t mess them up. Also, I put chocolate chips and walnuts in mine but you really could put whatever you wanted in here. I thought about doing pistachios, but decided to just go more basic. And…yum.

Ingredients:

  • Dry ingredients:
    • 1 cup of oats
    • 3/4 cup of almond flour or oat flour
    • 1 tablespoon of baking powder
    • 1 teaspoon cinnamon
    • 1/4 teaspoon pink Himalayan sea salt
  • Wet ingredients:
    • 1 egg white
    • 1/4 cup of almond butter (any or any kind of nut butter)
    • 1 teaspoon vanilla
  • Any “mix-ins”you desire – chocolate chips, walnuts, pecans, dried fruit…etc!

How to:

  • Preheat oven to 365 degrees and prepare parchment paper on a cookie sheet. Set aside.
  • Mix all dry ingredients together (minus the mix-ins) and set aside.
  • In a medium bowl, mix together all wet ingredients until well combined & almond butter is no longer chunky.
  • While stirring, add the wet mixture to the dry. Combine well.
  • Stir in mix-ins!
  • Scoop large balls of dough onto the parchment paper and bake for 12-15 minutes, until you start to notice the cookies becoming golden brown.
  • EAT!!!

Green Tea Cookies (Matcha!)

Ok, round 2 of baking with matcha = success!

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Once I made the Pistachio Protein balls, I decided I wanted to try actually baking something with matcha to see how the flavors tasted coming out of the oven. I was not disappointed!

These green tea cookies are based off a recipe I found on Pinterest by Fortune Goodies. Just a few simple swaps from this delicious recipe to make these cookies clean & a bit healthier. I’ve gotta say, she nailed this recipe and hers were much prettier!

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PS If you haven’t read about the health benefits of matcha, I would highly encourage you to do so. Read about it here,  here, or  here – or run a few Google searches. There’s no denying matcha is a superfood powerhouse. I’ve been trying to replace my morning coffee with cashew milk matcha lattes. It works about half of the time. I just LOVE coffee!

Ingredients:

  • 2 cups organic coconut flour
  • 2 tablespoons matcha green tea powder (I prefer this one, from David’s Tea – aka my fav place in the world)
  • 1 teaspoon baking powder
  • 1/2 cup melted organic coconut oil
  • 1 cup organic maple syrup or agave
  • 1 cup unsweetened organic applesauce
  • 1 teaspoon almond extract (optional)

How to:

  • Preheat oven to 350 degrees.
  • Mix together all dry ingredients – matcha, flour and baking powder. (Isn’t this so pretty!??) 1.jpg
  • In a seperate bowl, melt together coconut oil & maple syrup. Add wet ingredients into dry ingredient bowl and mix until well combined. I did this by hand, but a small hand mixer would help! 2.jpg
  • Roll dough into about 24 balls, 1 inch around.
  • Bake for 12-14 minutes, or until they start to brown a bit on the edges. (Only a bit! You want these to keep the lovely green color!)
  • Let these cool for a few minutes.
  • If you want some added sweetness, drizzle some melted white chocolate or frosting across these. Don’t go overboard if you are trying to keep these on the healthier side. They are already fairly sweet and don’t need too much added sugar.

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Salted Caramel Chocolate Chunk Cookies

Ok, so I know the point of this blog is to share clean recipes. However, I feel like it’s only fair to mix some cheats in here as well. As you know, I work for Pinterest so I’m constantly bombarded with images of amazing looking desserts in my newsfeed on a daily basis. Some of these are easy to clean up – others, not so much.

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Today’s Sunday Baking creation is one that simply wouldn’t be the same if I made it clean, so apologies in advance for another nonclean post.

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But. These are worth it. They really are. Plus, they bake really quickly so you don’t have to wait too long to indulge 🙂

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Ingredients:

  • 4 tablespoons of unsalted butter, room temp
  • 2 tablespoons of coconut oil, room temp
  • 4 tablespoons of brown sugar
  • 4 tablespoons of sugar
  • 2 large egg yolks – you can toss the whites
  • 1.5 teaspoons of vanilla
  • 1 cup flour (all purpose or almond)
  • 1 packet of instant coffee (optional, but I think it gives the cookies a bit of a kick)
  • 1/2 teaspoon of baking powder
  • 2/3 cups of big chocolate chunks
  • Either a handful of square caramel candies or 1/2 cup of melting caramels
  • Chunky sea salt

How to:

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper
  • Using an electric mixer, beat together butter and two sugars until creamy and smooth.
  • Beat in the egg yolks and vanilla.
  • Add in the flour, instant coffee and baking powder.
  • Once everything is combined, hand mix in the caramels and the chocolate chunks.
  • Using your hands, create balls of dough and press onto parchment paper. Don’t press too hard – you’ll want them to be chunky. They’ll spread a bit while they cook, but mostly will maintain their shape.
  • Bake for 10-12 minutes.
  • As soon as you take them out of the oven, sprinkle generously with sea salt!

This recipe should make between 12-16 larger sized cookies. Now if only I could make these clean some how…. I promise I’ll keep trying. Until then, have a cheat cookie on me.

 

Edible Oatmeal Cookie Dough Dip (Clean minus your chosen toppings, Vegan)

I have always been a cookie dough fan. Usually, whenever I bake I’m more excited about the dough than the final products. And we already know that I’m a big fan of oatmeal, so when I can eat RAW oatmeal cookie dough, I’m in heaven.

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This is a super easy dip to make and you can really customize it however you want. I chose to add chocolate chips & oatmeal to replicate my favorite type of cookie, but you could easily add sprinkles to make this taste more like sugar cookies, raisins, nuts, the possibilities are endless!

The base of the cookie is completely clean and secretly healthy – great for us bouncing back from Christmas binging. The chocolate chips are obviously the exception here, so make sure you leave those out if you are strictly a clean eater. Also, you probably already have all of these ingredients in your pantry so you can make this TODAY. You will NOT regret it. Now, how am I supposed to distract myself from knowing this sitting in the fridge waiting for me to finish it off!? Ah!

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Ingredients:

  • 1 can of chickpeas (Make sure you wash & strain well!)
  • 2 tablespoons of vanilla
  • 1/4 teaspoon of salt
  • 1/4 cup of nut butter – I used almond, but you could really use any kind of nut butter
  • 1/8 teaspoon of baking soda
  • 1 cup of pitted dates
  • Almond milk – only if consistency is thick
  • Any mixings of your choice – I used oatmeal & dark chocolate chips

How to:

  • Throw everything (except for milk and toppings) into the blender or food processor and mix together!
  • Once it reaches a cookie dough consistency, move everything to a bowl and hand mix in any of the toppings you want to add.
  • Eat with a spoon, smooth onto apple slices or crackers, or mix into oatmeal. You really can eat this however you’d like!
  • This can be stored in the fridge for a few days, if you’re able to make it last that long!

cookiedough3.jpgWhat are your favorite toppings? I’d love any suggestions or ideas for how to use this delish dip!

 

Chocolate Peppermint Frosted Cookies

Ok, eeeek. Don’t be mad. But I had to do another non-clean dessert.

These were just calling my name. Also, it seemed appropriate to use some candy canes now that we’re officially past Thanksgiving. Goodbye pumpkin…Hello candy canes! (Actually, let’s be real – I will use pumpkin all year long. I can’t not.)

Next recipe, I promise, will be clean! But look at those. Could you say no? peppermint4These were fun to make, especially becuase I made them as a thank you to my new sister-in-law and her adorable family for hosting us for lunch. I may have gone a little overboard with the frosting drizzle, but I dare you to make these and not go overboard with it. peppermint2Also, can we all acknowledge that my manicure matches these cookies perfectly? 🙂 peppermint3

Note: this recipe is adapted from Dinner at the Zoo’s amazing recipe for Peppermint Bark Cookies. So so good, I totally wish I could take credit for these!

Ingredients:

  • One 12 ounce bag of mini chocolate chips
  • 4 tablespoons unsalted butter or coconut oil
  • 2/3 cup of whole wheat flour
  • 1/2 teaspoon of baking powder
  • One small dash of finely ground sea salt
  • 2 eggs
  • 3/4 cup of packed brown sugar
  • 1.5 teaspoons of vanilla
  • 8 ounces of white chocolate chips
  • 1.5 cups of crushed candy cane, any flavor!
  • 1/4 cup of white sprinkles of sugar pearls

How to:

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add butter and 2/4 of the total bag of mini chocolate chips. Melt in the microwave in 30 second increments, stirring in between.
  • In a seperate bowl, mix together flour, salt and baking soda.
  • In a third bowl, using a hand mixer to beat eggs, brown sugar and vanilla until it becomes lighter and fluffier.
  • Add the melted chocolate to the third bowl (with eggs and sugar) and mix together slowly.
  • Add in the remaining bag of mini chips.
  • Lastly, add in the flour mixture and mix until it’s well combined.
  • Drop about a tablespoon of mixture on to a pan lined with parchment paper or a prepared cookie sheet. Bake for roughly 12-14 cookies until they start to crack on top.
  • Allow the cookies to cool while you heat up white chocolate, following the same method as you did to melt the chocolate.
  • After the cookies cool, drizzle white chocolate over cookies and sprinkle crushed candy cane and sprinkles across the frosting.
  • Allow them to cook, then indulge!

I haven’t used peppermint much in other cookies or treats that I’ve made. Do you have any favorite cookies or treats that I should try next?

 

Easy Salted Cocoa Cookies (Clean!)

Hey guys! Happy Saturday  🙂

As some of you know, I work for Pinterest. This is amazing for multiple reasons – one of those reasons, of course, is that I get to be on Pinterest all the time. ALL. THE. TIME. I mean, they pay me to do it. If you’re not on Pinterest, stop reading now and sign up. Life changing, for reals.

At this point, my entire Pinterest feed is endless amazing looking desserts, sprinkled with a random rap quote and a cute puppy every now and then. (I love hip hop. And I’ll admit it – I search for cute puppies on Pinterest when I need a mental break at work). “Having” to be on Pinterest all the time now makes me want to bake all the time.  While my real jam is baking SUPER dirty desserts (think Oreos on top of cookie dough on top of brownies with ice cream & hot fudge, etc.), I have turned a new corner.

But, I  can’t give up the sweets. I just can’t. Why would I?

Enter Baking BadAsh. A blog dedicated to my pursuit of taking normally dirty treats and turning them clean. Recipe number one happens to be easy Salted Cocoa cookies. Yes, this chocolate-y goodness below is actually clean & made with healthy ingredients. Indulge now!

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Easy Salted Cocoa Cookies – Clean recipe! 

Cookie Ingredients:

  • 1 cup Coconut flour
  • 1/3 cup Agave or maple syrup
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/3 cup solid coconut oil
  • Coarse Sea Salt, as needed

Filling ingredients:

  • 1/4 Coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 4 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

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How to:

  1. Preheat oven temp to 350 degrees.
  2. In a medium to large bowl, mix almond flour and cocoa powder.
  3. In a seperate bowl, mix together egg, coconut oil, agave or maple syrup, and vanilla. Put in the fridge for a few minutes – it will make it easier to roll into balls if it’s a little chilled.
  4. Roll in to balls and then push them on to a parchment paper.
  5. Sprinkle sea salt over cookies then bake for 12 minutes.
  6. As cookies are baking, star mixing together ingredients for the cookie filling and whip together until  you get to a frosting-like consistency.
  7. When cookies are done, cool for 3-4 minutes then using a frosting tip, add enough to cookie to create the sandwiches. Eat!

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