Clean Eating Goddess

Exploring gluten free, dairy free, refined sugar free and more...

Navigation

1 Bowl Grain Free Avocado Brownies (GF)

by 2 Comments

avocado brownies

 

It does not get easier than these brownies. With one bowl, and minimal ingredients Using avocado as the fat source makes for a super fudgey and nutrient dense brownie. Without any grains, these are great for those who have dietary restrictions!

Want to see me make this? Head over to my Instagram highlights to see the video breakdown!

Hope you love them!

avocado brownies
Print Recipe
5 from 2 votes

1 Bowl Grain Free Avocado Brownies

Prep Time5 mins
Cook Time35 mins
Total Time40 mins

Ingredients

  • 3 eggs can sub with flax eggs
  • 1 tbsp pure vanilla extract
  • 1/2 cup pure maple syrup or honey
  • 2 ripe avocados approx 3/4 cup, can use defrosted avocado
  • 1/2 cup melted vegan chocolate I like 70% chocolate
  • 1/2 cup raw cacao can sub with cocoa
  • 1 tsp baking powder
  • 1/2 cup almond flour
  • 1 pinch pink himalayan salt

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper. 
  • In a small food processor, process avocado until smooth. Then, in a large bowl, add ingredients in order, whisking after each addition. Make sure batter is smooth and well combined. 
  • Pour batter into prepared baking dish (option to top with course salt.) Bake for approx 30- 35 minutes or until a toothpick comes out clean. Store in an airtight container for up to 1 week. I like to keep mine in the fridge!

Grain Free Cinnamon Bun Banana Loaf

by 10 Comments

Grain Free Cinnamon Bun Banana Bread

I love this banana bread not only because it is SO EASY to make but also because it is grain-free. With ingredients like eggs, almond flour and coconut flour, it is packed with healthy fats and lots of protein. Feel free to make it without the center filling and add chocolate chips or even blueberries!

Grain Free Cinnamon Bun Banana Bread
Print Recipe
5 from 4 votes

Grain Free Cinnamon Bun Banana Loaf

Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients

  • 3 very ripe medium bananas mashed, about 1 cup
  • 1/4 cup coconut oil or olive oil melted and cooled
  • 1/4 cup honey or maple syrup can omit if bananas are very ripe
  • 3 room temperature eggs or sub flax eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/3 cup coconut sugar
  • 1 tbsp cinnamon

Instructions

  • 1. Preheat the oven to 350 degrees and line a 8.5 x 4.5 loaf pan with parchment paper.
    2. In a large bowl mash bananas well with a fork, then whisk in coconut oil, maple syrup, eggs and vanilla. Whisk until combined.
    3. To the same bowl add coconut flour, almond flour, baking soda, and salt. Mix until combined.
    4. In a small bowl mix the coconut sugar and cinnamon.
    5. Pour only half of the batter in your prepared loaf pan and spread it out evenly. Pour the coconut sugar/cinnamon mixture evenly to cover the batter.Then pour remaining batter on top of the cinnamon mixture. Spread evenly with spatula.
    6. Bake for 40-45 minutes or a toothpick comes out clean.Allow to cool completely before slicing.

Grain Free Cinnamon Bun Banana Bread

2 Ingredient Vegan Chocolate Mousse

by Leave a Comment

Chocolate MousseThis was a recipe that happened by accident. While making my chocolate coconut torte for a client, I tasted the filling and realized that this was insanely good without the crust. As I try and continue to make recipes that are ‘clean’, my goal is to also make them incredibly easy and approachable. What is easier than a recipe that has only two ingredients? I’m not exactly sure if this is a mousse, a pudding, but in any case- it’s creamy, chocolatey, and decadent! As always, this recipe is free of gluten, dairy, and refined sugars.

 

Chocolate Mousse
Print Recipe

Vegan Chocolate Mousse

Prep Time3 mins
Resting Time1 hr
Course: Dessert
Servings: 4

Ingredients

  • 4 Oz 70% Vegan Baking Chocolate
  • 1 Heaping Cup Coconut Cream See notes

Instructions

  • Either on your stove top or microwave, whisk coconut cream and chocolate over low heat. If using a microwave, heat in 30 second increments making sure to whisk in between.
  •  Once combined, transfer to a bowl and set in the freezer for 1 hour. If not serving right away, transfer to refrigerator. Keep stored in an airtight container in the refrigerator for up to 5 days.

Notes

*Coconut milk notes: Only use the solid cream from the coconut milk can. Use the coconut water for a smoothie, or drink it on its own! I recommend an unsweetened full fat coconut milk that has guar gum to help keep a thick and creamy consistency. I love Thai Kitchen brand. If the coconut milk you buy does not have the cream and water separated, just store in refrigerator overnight. Some stores sell the coconut cream already separated.

chocolate mousse

Recent Posts

Want healthy recipes sent straight to your inbox?

Enter your email address to subscribe to this blog and receive notifications of new posts by email.