Fruit & Coconut Water Popsicles

Ingredients

• Coconut water
• Strawberries (washed, stems removed, sliced)
• Blueberries

Instructions

1. Place a few blueberries into each popsicle mold.
2. Add the sliced strawberries.
3. Top each popsicle mold with a few more blueberries.
4. Fill the molds with coconut water.
5. Freeze overnight

I'm not going to lie. I was intimidated by this recipe since I have never made popsicles before but it's by far the easiest recipe. I made it in less than 5 minutes. I promise that you don't have to be a kid to enjoy these delicious and refreshing popsicles. It's perfect for a hot summer day.

Paleo Blueberry Crisp

Ingredients

• 5 cups blueberries
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp tapioca flour
• 3/4 cup gluten free rolled oats
• 3/4 cup almond flour
• 1/2 cup sliced almonds
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Pre-heat oven to 350F.
2. Place blueberries in a 9x9" baking dish. Add lemon zest, lemon juice and tapioca flour. Gently toss together.
3. In a separate bowl combine, rolled oats, almond flour, sliced almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated. *Towards the end I used my hands to mix these items together.
4. Distribute the crisp topping over the blueberries covering the surface of the pan.
5. Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
6. Serve with your favorite vanilla ice cream.

It's blueberry season here in California so I decided to make a delicious blueberry crisp. It's the perfect way to enjoy them. Give it a try next time you have a BBQ.

Paleo Chocolate Avocado Brownies

Ingredients

• 1 large avocado
• 1/2 cup mashed banana
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup chocolate chips

Instructions

1. Preheat oven to 350F and grease an 8x8" pan with coconut cooking spray.
2. In a food processor combine avocado, banana, maple syrup and vanilla extract.
3. In a large bowl combine eggs, coconut flour, cocoa powder, salt, baking soda and avocado mixture. 
4. Blend all the ingredients together until well combined.
5. Pour mixture into the greased baking dish and sprinkle the chocolate chips over the top.
6. Bake for 25 minutes or until set through.
7. Allow to cool completely before cutting into nine squares.

I baked these brownies for my family and no one believed me when I told them that it had avocado in it. It's the perfect combination of moist and fudge. This recipe is my go to when I'm craving simple but delicious brownies.

Frozen Yogurt Bark

Ingredients

• Yogurt (I used dairy free)
• Honey
• Strawberries (washed, stems removed, sliced)
• Blueberries

Instructions

1. Place parchment paper on a cookie sheet.
2. Pour your favorite yogurt on top of the parchment paper. Spread it around to an even thickness.
3. Garnish with strawberries and blueberries.
4. Drizzle honey on top.
5. Place in the freezer overnight.

What's great about this recipe is that you can use what you have at home. Toppings can vary from your favorite cereal, granola, chocolate chips, etc. The list can go on and on. It's all about enjoying the food and using ingredients that you love. I highly recommend this recipe if you have a busy morning. Just place a few frozen yogurt bark pieces in a container and out the door you go. 

Blueberry Scones

Ingredients

• 2 3/4 cups all purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2" cubes
• 1 cup blueberries
• 1/2 cup half and half cream
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp milk

Vanilla Glaze

• 1 cup powdered sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
2. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. 
3. Once the butter is fully incorporated, add the blueberries and fold gently.
4. In a medium bowl, whisk together the cream, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix just until the dough begins to form. The dough will be slightly sticky. 
6. Divide the dough in half and transfer the first half to a floured board. Form it into a disc that is 1" high and 8" across. Using a sharp knife cut the disc into six slices. Transfer the slices to a parchment lined baking sheet and repeat with the other half of the dough. 
7. Using a pastry brush, brush the top of each scone with milk.
8. Place the scones in the freezer for 20 to 30 minutes.
9. Preheat the oven to 375F.
10. Bake the scones until they begin to brown on top between 17 to 20 minutes. 
11. Remove the scones from the oven and allow them to cool completely.
12. In a small bowl, whisk together the powdered sugar, cream and vanilla extract. 
13. Drizzle the glaze over the cooled scones.

Blueberry scones are my guilty pleasure. I always have to step away from the scones since I can continue to eat them in one sitting. Ha!! There is something about the scones that make me happy and cozy. If you're looking for a yummy pastry go ahead and try this recipe.

Paleo Strawberry Almond Flour Cake

Ingredients

Strawberry Puree

• 1 lb strawberries (washed, stems removed and halved)

Strawberry Almond Flour Cake

• 3 cups almond flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup honey
• 1/2 cup strawberry puree
• 3 eggs
• 1 tbsp vanilla extract
• 1/4 tsp freshly squeezed lemon juice
• 2 tbsp coconut oil, melted

Strawberry Frosting

• 1 cup Spectrum shortening
• 1/4 cup coconut cream
• 1/2 cup honey
• 1/3 cup strawberry puree

Instructions

1. Place the strawberries in a saucepan over medium heat. Once the berries begin to bubble and boil, drop the heat to medium-low. Continue cooking, stirring occasionally until the berries have softened and the liquid has reduced by about half. It should take around 20 minutes.
2. Remove from the heat and blend with a blender until the berries are smooth.
3. Strain the strawberry puree to remove the seeds. Allow the puree to cool to room temperature before using it in the cake batter and frosting. *I recommend making the puree the day before baking the cake.
4. Preheat the oven to 325F. Grease the cake pan with coconut oil and set aside.
5. Place honey, strawberry puree, vanilla extract, lemon juice and coconut oil in the bowl of a stand mixer. Mix on low speed until well combined.
6. With the mixer still running add the eggs one at a time. Once the eggs are fully incorporated slowly add the flour mixture to the bowl. 
7. Pour the cake batter into the pan. Bake for 35 - 45 minutes or until the toothpick comes out clean.
8. Allow to cool completely before adding the frosting. 
9. Mix the shortening, coconut cream, honey and strawberry puree on low speed. It will look curdled at first but keep mixing until smooth and well combined. *I used my hands to mix the frosting. It made it easier for me to mix the shortening.
10. At point have fun and decorate your cake with the strawberry frosting. Add extra strawberries on top and if you're extra like me then you can place a few flowers on top. This will take your decorations to the next level.

I made this cake for my mom's birthday. I really love the way it turned out. I swear you can't tell that it's made with simple ingredients. It's the perfect touch to end a fabulous birthday party.