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    Blog — Lindsey Crouch

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    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars

    It might go without saying, but these are one of our favorite holiday desserts! Light, fluffy, yet dense, and way delicious! Gluten, grain, and dairy free. These are wholesome and real crowd pleaser! Delicious with our without the pecan glaze! Shown here both ways! Enjoy!! 

     

    Ingredients:

    1 cup pumpkin puree

    1 cup almond butter 

    3/4 cup coconut palm sugar  

    4 organic eggs

    2 T pumpkin pie spice 

    2 t vanilla extract 

    1/2 t sea salt 

    1 t baking powder 

    1 1/2 c Guiltless 7 Seed Superfood Flour 

    1/2 cup chopped pecans

    3/4 cup chocolate chips 

     

    Directions:

    Preheat oven to 350 degrees. 

    Spray a 9x13 baking dish with non-stick cooking spray. 

    Combine all ingredients into a large mixing bowl and stir until smooth. Fold in pecans and chocolate chips. 

    Pour batter into greased baking dish. 

    Bake for about 20-25 minutes, or until edges are golden brown and center of pan is firm. 

    Slice into squares. Makes approximately 24 squares. 

     

     

     Without glaze and chocolate chips baked inside and also sprinkled on top! 

     

     

    Chocolate Covered Strawberry Brownies

    Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut

    Most folks I know are prettyyy crazy about chocolate. So, if that's you, this recipe is for you, my friend! Personally, I am head over heels for these rich and decadent Toasted Coconut & Chocolate Covered Strawberry Brownies! This recipe includes three of the world's most favorite ingredients as it's MVP's: dark chocolate, fresh strawberries and unsweetened coconut, baked all together in the most delicious, tasty, Guiltless treat! And they're beautiful, too! 

    I sprinkled a layer of unsweetened coconut on top of the Guiltless brownie batter before baking, and the coconut toasted up perfectly on top while the brownies baked below! The coconut adds a slightly sweet, toasty, and nutty flavor to balance out the fudgy brownies and ooey-gooey chocolate sauce. The fresh and sweet strawberries tie all together!

    Gluten-Free, Grain-Free, Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut Recipe 

    Ingredients:

    1/2 cup Coconut Oil (measured in solid state)

    8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

    3/4 cup Coconut Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/3 cup unsweetened coconut flakes 

     

    Chocolate Sauce:

    1 cup organic strawberries, thinly sliced

    1/3 cup unrefined coconut oil

    1/3 cup cocoa powder

    2 tablespoons maple syrup

     

    Directions:

    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. Spread coconut flakes out evenly over the batter. 

    8. Bake for 35 minutes, on center rack, or until coconut is toasted and golden brown, and toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack.

    10. In a small bowl, combine coconut oil, cocoa powder and maple syrup. Whisk together until smooth.

    11. Spread strawberries out evenly over the cooled brownies. Pour sauce over brownies. 

    10. Refrigerate for 1.5 hours or until sauce hardens. 

    11. Slice into 16 small brownies and enjoy! (Store in an airtight container in the fridge for up to 2-3 days)

     

     

     

     

    Immediately after taking these photos, I scarfed down 2 or 3 of these (depends on if you count the one I shared with Hank), and I still felt great afterwards! No carb coma, sugar crash or stomach ache - at all! Pretty amazing!

    After all the training I was doing for the marathon, I took a break, only running a handful of times since Valentine's Day!  I broke my running hiatus this morning with a 4.5 mile run with a good friend and Luke's Locker running club that runs downtown, around the Capitol, over the Lamar bridge and through Town Lake. It's beautiful, and I felt AMAZING all day. I was still on a runner's high well into the afternoon. I've had so much energy and just a strong and happy state of mind. The power of exercise and endorphins is so real!! How do I ever forget that?! And during my 6am run, I was definitely looking forward to getting home and having a Guiltless brownie for breakfast! ;) 

    Oh, and one last thing, this recipe is a keeper because these brownies are as pretty as they sound! Definitely nice enough to make for a special occasion, wedding or baby shower! 

     

    (Chocolate Strawberry Sauce adapted from Bakerita.)

    Spinach Artichoke Dip

    This is the easiest, most delicious and healthiest Spinach Artichoke Dip I've ever made! We love to whip some up for gatherings with family and friends any time of year. It's perfect to dip veggies in or make Guiltless Tortilla Chips by toasting up Guiltless Tortillas in the oven, sprayed with olive oil, seasoned with salt and pepper and baked at 400 for about 8-10 minutes. So yummy! 

    Ingredients:

    1 Can Artichoke Hearts (packed in water) (drained and chopped)
    2 Cups Spinach (chopped)
    1 tsp Olive Oil
    8oz. Cream Cheese
    1/2 Cup Plain Greek Yogurt
    1/2 tsp Crushed Red Pepper Flakes
    1/8 tsp Garlic Powder
    1/4 tsp Salt
    Dash of Cracked Black Pepper

    Instructions:

    Put olive oil in skillet and heat over medium to medium high heat.  Add Artichoke and Spinach and saute until spinach is wilted and artichoke is heated through.

    Lower heat and add the rest of the ingredients.  Cream Cheese, Yogurt, Pepper Flakes, Garlic Powder, Salt & Pepper.

    Stir to combine and cheese melts and heated through.

    Guiltless Carrot Cake Muffins

    Happy Friday and Mother's Day Weekend! 

    We are so excited to bring you this new delicious muffin recipe with our Superfood Seed Flour! This muffin happens to be a FAVORITE for everyone in our family, including my mother-in-love! Every time we bake a batch, they are gone right away, because they're so delicious! Light, filling, fresh and buttery. We're making a batch - or two - for this weekend! 

     

    Ingredients:

    1 cup coconut sugar

    1 tbs unrefined, coconut oil 

    4 large cage-free eggs

    1 tsp vanilla extract

    2 1/2 cups Guiltless Superfood Seed Flour

    1 tbs baking powder

    1 tbs ground cinnamon

    2 cups shredded carrots

    1 cup chopped pecans

    *additional coconut sugar, shredded carrots and pecans for garnish, optional 

     

    Directions:

    1. Preheat oven to 400 degrees. Line a regular 12 inch muffin pan with paper liners. Set aside. 
    2. In a mixing bowl, combine coconut sugar, coconut oil, eggs and vanilla. Beat until well mixed. 
    3. Add in flour, baking powder, and cinnamon. Beat for another few minutes until thick and fully combined. Fold in carrots. Fold in pecans. 
    4. Using a 1/4 measuring cup, fill muffin tins about 3/4 way full. *Sprinkle coconut sugar, shredded carrots and chopped pecans on top each cup of muffin batter to garnish, optional. 
    5. Bake for about 23-25 minutes. Pecans will get toasted and tops of muffins will brown. Inside of muffins will be moist. Remove and cool on a wire rack for about 10 minutes. 
    6. ENJOY! 

     

     

    Guiltless Grain-Free Dark Chocolate Chip Zucchini Muffins

    Guiltless Grain-Free Dark Chocolate Chip Zucchini Muffins

    Guiltless Grain-Free Dark Chocolate Chip Zucchini Muffins

     I love vegetables! A little bit of a rabbit, I love to chomp on lots of greens, and brightly colored veggies from the earth! So when I get to mix my beloved veggies with my even more beloved Guiltless 7 Seed Flour, AND chocolate, I am one happy rabbit! ;) And these Flax & Chia Seed Dark Chocolate Chip Zucchini Muffins are all that I anticipated and more! They're moist and fluffy, filling yet light, chocolatey and delicious. I know you'll love them! 

    I found a paleo double chocolate chip zucchini muffin recipe online that I really liked, and wouldn't change any of the ingredients, except to using our flour of course :) and adding some additional seeds on top! So I starting playing with it just subbing in Guiltless Flour and changing a few quantities on a couple other ingredients, but that was it, really! (And I also adjusted the cooking temp and time.) It was so simple to use our flour in place of another. 

    Thank you so much to Anna at Sunny Side Ups for your great recipe that I was able to substitute in our Guiltess Flour in place of the coconut flour you used (I did use more of our seed flour than she used coconut flour in her recipe). I look forward to trying many more of your recipes soon!!

    *I sprinkled a few extra chocolate chips on top of the first batch before putting them in the oven. And then went back and did a second batch and added ground flax and chia seeds along with the chocolate chips to the topping of the muffins before baking. I really liked the seeds on top! Reminds you of all of the healthy seeds that are going on, on the inside, too! 

    These are really, really good hot out of the oven, but I loved them even more the next day just pulled out of the fridge with a glass of cold almond milk. YUM!! Awesome breakfast!! 

     

    Makes 10 muffins 

    Ingredients:

    1 1/2 cups Guiltless 7 Seed Flour (available here: Guiltless Superfoods Flour

    3 tbsp unsweetened cocoa powder

    1 1/2 tsp baking powder

    1 tsp cinnamon

    1/4 tsp sea salt

    4 large organic eggs

    1/4 cup maple syrup

    1/4 cup melted coconut oil

    1 tsp vanilla extract

    1 cup shredded zucchini (about 1 medium), put between layers of paper towels and squeezed well of excess moisture, drained

    1/2 cup mini chocolate chips (and extra for topping) 

    ground flax & chia seeds for topping (optional) 

     

    Instructions:

    1. Preheat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. 

    2. In a medium bowl, add Guiltless flour, cocoa powder, baking powder, cinnamon, and sea salt. Whisk to combine. Set aside. 

    3. In a large bowl, whisk eggs. Add maple syrup, coconut oil, vanilla and whisk until combined. Add in zucchini and whisk together. 

    4. Pour dry ingredients into the bowl of wet ingredients, and whisk until combined. Stir in chocolate chips. 

    5. Spoon batter into each of the 10 muffin cups, filling them about 3/4 full. Fill the empty muffin cups half full with water to prevent any pan warping or burning. 

    6. Bake muffins for 22-25 minutes, or until a toothpick inserted in the middle comes out clean. 

    7. Let muffins cool for 10 minutes in the pan, then carefully remove them to cool completely on a wire rack. 

    8. Store muffins in an airtight container in the fridge for up to 5 days. 

     

    ENJOY without any guilt! 

    Turkey Bacon Wrapped Stuffed Jalapenos

    Hey guys! Did you catch the recipe for our gluten-free, grain-free and low-carb Turkey Bacon Wrapped Stuffed Jalapeños on Know the Cause hosted by Doug Kaufmann?!

    Here's the recipe and link to the segment if you want to watch! Xoxo

    Ingredients:
    10 whole fresh Jalapeños (2 to 3 inches in size)
    1 8oz. package Cream Cheese (softened)
    Garlic Powder (to taste)
    Cajun Seasoning (to taste)
    10 slices Turkey Bacon (cut in half)

    Instructions:
    Preheat oven to 375 degrees.

    You may want to consider wearing latex gloves when preparing the jalapeño peppers.

    Cut stems from jalapeños. Cut jalapeños in half, length-wise. Remove seeds and membranes with a spoon.

    In a bowl, mix Cream Cheese with Garlic Powder.

    Spread cream cheese mixture into each jalapeño half and then wrap with a half piece of Turkey Bacon. Lightly push the turkey bacon into the cream cheese to help hold in place.

    Line a baking sheet with foil and place the peppers on the baking sheet. Sprinkle with Cajun Seasoning.

    Bake for 20 to 25 minutes or until bacon is cooked. Turn on the broiler for a few minutes if you want to crisp them further.

    http://www.knowthecause.com/index.php/watch/know-the-cause/3296-helping-brain-work-better-11-2-15-10202a {cooking segment is near the end of the show}