HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!

Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.

A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes
How To Make Lemon Cheesecake Bars | Food Recipes

INGREDIENTS :

Crust :

  • 2 Large eggs (1 added after the picture),
  • 1 1/2 cups almond flour,
  • 1/2 tablespoon cinnamon,
  • 1/3 cup baking stevia,
  • 1/4 cup coconut oil,
  • 1/4 teaspoon salt,
  • 1/2 tsp baking powder.

Lemon Cheesecake :

  • 3 packages of 1/3 less fat cream cheese,
  • 3 large eggs,
  • 1 cup baking stevia,
  • 1 tsp vanilla,
  • 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.

INSTRUCTIONS :

CRUST :

  1. Preheat oven to 325 degrees
  2. Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
  3. Evenly distribute a pan with the almond flour crust.
  4. If I were you, I’d use a 2x larger pan than the one I used.
  5. Bake the crust for 20 minutes at 325 degrees
  6. While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake :

  1. The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
  2. Take the crust out of the oven and add the cheesecake mix evenly over the top.
  3. If you want a little extra, mix in a couple of white chocolate shavings on top!
  4. Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
  5. Bake for 45 minutes.
  6. The edges will be slightly brown.
  7. Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
  8. Once they’re firm, cut it into bars.
  9. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
  10. Mine were just extra big.

You can find complete recipes of this Lemon Cheesecake Bars in simplytaralynn.com

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

I have made these many times now.  I love them with ground chicken but ground turkey will work in a pinch.  (consider increasing  your garlic, salt and pepper when using ground turkey to kick up the flavor a bit).

This has turned out to be the most viewed post on my blog…to say I didn’t see that coming is an understatement. The reason for it’s popularity is because it is so Paleo and Whole30 friendly, not to mention super easy.

To learn more about the Whole30 program, click here! This will take you to Amazon (affiliate link) where you can preview the book. I could never have done the Whole30 without the book! Make a double batch, you will be glad you did! Hellooo lunchbox!

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES
HOW TO MAKE CHICKEN AVOCADO BURGERS | FOOD RECIPES

Notes:

  1. I usually cook these on a grill pan indoors, it helps keep the meat moist…but you can certainly grill these outdoors. Just be careful not to overcook.
  2. When mixing the avocados and forming the patties – go gently to keep the avocado chunks intact. Using a more firm avocado will help as well.
  3. These will keep for several days in your fridge. I have frozen them as well, and the avocado holds up really great! Wrap individually and store in freezer safe ziploc bag.
  4. Great add in is chopped Poblano (for a little heat) or chopped Jalapeno (for more heat!)

INGREDIENTS :

  • 1 pound ground chicken
  • 1 large ripe avocado – cut into chunks
  • 1 chopped clove of garlic
  • ⅓ cup Panko crumbs or Almond meal (to keep it Paleo friendly )
  • 1 minced Poblano or Jalapeño pepper (optional but recommended)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

INSTRUCTIONS :

  1. Add all ingredients to a large bowl and toss gently.
  2. Shape into desired size patties and grill inside or out!

You can find complete recipes of this CHICKEN AVOCADO BURGERS in laughingspatula.com

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

INGREDIENTS :

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in ambitiouskitchen.com

HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES

HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES

If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

Well, your wait is over, my friends. Let me tell you about this cake.

First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time. But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. It’s velvety and moist. Can you see the texture in this photo?

Something about it reminded me of an angel food cake, maybe the pure whiteness or the light crumb. It has a classic cake texture, though and baked evenly and beautifully.  The recipe uses cake flour instead of all-purpose flour. All purpose flour has more protein in it (10-12 grams in all-purpose as opposed to 8 grams in cake flour), which forms gluten when you mix it. This causes the cake to be more “holey”.

The less gluten there is, the more tender the cake is. The starch in the cake flour helps to stabilize the cake. There’s more science behind the reasons you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it is just easier to let the experts explain it. You can read more of the science behind cake flour.

The second special part of this cake is the frosting. Although we love our buttercream recipe, I was wanting to try something a little different for this cake. I’ve always loved whipped frosting because it is less sweet than many store-bought buttercreams. I searched for a delicious whipped frosting and came across this recipe that got rave reviews. It’s a cooked frosting…something I had never tried before! This frosting takes a bit of time to make, but one spoonful and you may just be hooked.

When you make the frosting, it is important to follow the directions carefully. You’ll want to cook the milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don’t undercook this! It took about 10 minutes for me to get my mixture to this texture. Stir constantly while it is cooking so it doesn’t burn on the saucepan.

HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES

HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES
HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES

INGREDIENTS :

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 cups cake flour (spooned & measured carefully)*
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk (2% milkfat)
  • 1 teaspoon almond extract
  • 5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)

Frosting:

  • 1/2 cup plus 2 tablespoons white flour
  • 2 cups milk
  • 1 1/2 teaspoons almond extract
  • 2 cups butter, softened
  • 2 cups white sugar
  • Sliced almonds and whole almonds for decorating

INSTRUCTIONS :

  1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two.
  2. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
  3. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance.
    Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  5. In another bowl, combine the milk and almond extract.
  6. Add the flour mixture to the butter/sugar mixture alternately with the milk.
  7. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  8. Grease and flour 2 9″ round cake pans.
  9. Pour the cake batter equally into the prepared cake pans.
  10. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  11. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
  12. While the cakes are cooling, prepare the frosting.
  13. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens.
  14. Stir it constantly, lowering the heat to low if needed.
  15. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
    Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process.
  16. The temperature of the mixture should be at room temperature.
    Stir in the almond extract.
  17. If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
  18. While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy.
  19. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
  20. Add the cooled flour mixture and beat it until it all combines and looks like whipped cream.
  21. This will take about another 3-5 minutes of beating.
  22. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated.
  23. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
  24. Once the cakes are cool, place one cake on a cake plate.
  25. Spread frosting on top of that layer, then place the other cake on top of the frosted cake.
  26. Use the remainder of the frosting to frost the top and sides of the cake.
  27. Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

You can find complete recipes of this ALMOND CREAM CAKE in tastesoflizzyt.com

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!

Coffee cake is one of my favorite things to make. It’s a cake that is so good it doesn’t need frosting. It’s a little fancier than bread or muffins which means it’s perfect to serve to guests or give as a gift. This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn’t paleo.

He happily ate a large piece and didn’t know it was paleo until I told him- it’s that good!!
This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make.

The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes. It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES
HOW TO MAKE PALEO PUMPKIN COFFEE CAKE | FOOD RECIPES

Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

Instructions

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.

You can find complete recipes of this PALEO PUMPKIN COFFEE CAKE in jaysbakingmecrazy.com

HOW TO MAKE TERIYAKI VEGGIE SPRING ROLLS | FOOD RECIPES

HOW TO MAKE TERIYAKI VEGGIE SPRING ROLLS | FOOD RECIPES

These teriyaki veggie spring rolls are light and tasty and surprisingly filling. Made with simple, healthy ingredients, they are quick and easy to assemble.

I love spring rolls but I always imagined they were a lot of work and difficult to assemble. I couldn’t have been more wrong. I whipped these up in less than half an hour the other night when my daughter had a hankering for sushi and the sushi guy at the health food store near my husband’s office was disappointingly absent. Desperate times call for desperate measures. I grabbed some ingredients I had on hand and mixed them together to see if I could make something to satisfy her craving – she’s been working hard in school and I thought she deserved a treat.

HOW TO MAKE TERIYAKI VEGGIE SPRING ROLLS | FOOD RECIPES

HOW TO MAKE TERIYAKI VEGGIE SPRING ROLLS | FOOD RECIPES
HOW TO MAKE TERIYAKI VEGGIE SPRING ROLLS | FOOD RECIPES

INGREDIENTS

  • 8 brown rice spring roll wrappers
  • 1 cup baby carrots
  • 1/2 medium onion
  • 1 stalk celery
  • 4 cups baby spinach
  • 1/2 cup sliced almonds
  • 1/2 avocado pitted and peeled
  • 1/2 cucumber medium, peeled and seeded
  • 1/4 cup teriyaki sauce (try my homemade recipe)

INSTRUCTIONS

Filling

  1. Pulse onion in a food processor fitted with an S blade until it is chopped finely.
  2. Scrape chopped onion into a large mixing bowl and repeat the chopping process separately with the carrots, celery and spinach until all are finely chopped and added to the mixing bowl. For best results, chop spinach 2 cups at a time.

How to Assemble

  1. Fill a large bowl with warm water and set it next to a large plate.
  2. Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.

You can find complete recipes of this TERIYAKI VEGGIE SPRING ROLLS in veggieprimer.com