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    Pumpkin Banana Chocolate Chip Muffins

    Pumpkin Banana Chocolate Chip Muffins

    As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....

    As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)

    https://www.guiltlessgoodies.com/collections/all/products/gluten-free-flour-7-seed

    Next add wet to dry ingredients and mix until just combined.

    This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!

    I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!

    Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.

    They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!

    And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!

    Pumpkin Banana Chocolate Chip Muffins

    (recipe adapted from Jen Eddin's Pumpkin Banana Muffin)

    Ingredients:

    • 1 medium banana, mashed
    • 1/2 c pumpkin puree
    • 1/3 c maple syrup
    • 2 eggs
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/4 c 7 Seed Flour
    • 1 tbsp pumpkin pie spice
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 c mini dairy free chocolate chips

    Directions:

    1. Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
    2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
    3. In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
    4. Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
    5. Evenly distribute batter in muffin tin, about 3/4 full.
    6. Place in your 350 degree oven and bake 25-30 min.
    7. Remove from tin and cool on wire rack.
    8. EAT AND ENJOY!

    Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}

    Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}



    It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener! 

    This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon. 

    These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone! 

     

    Ingredients: 

    Brownies:

    Ingredients:

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

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/4 cup Dark Chocolate Chips

     

    Pumpkin Filling:

    1/2 cup canned pumpkin

    1 whole egg

    3 tbsp coconut sugar

    1 tspn cinnamon

    1 tspn pumpkin pie spice 

     

    Directions:

    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.) 

    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, whisk together. Whisk in vanilla. 

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

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer. 

    8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies. 

    11. ENJOY! 

     

     

     

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

     

    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

     

    Inspired by Wholesomelicious 

    Makes 15 cookies

    Ingredients: 

    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 

     

    Directions: 

    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!

     

    Guiltless Chocolate Chip Donuts with Caramel Icing

    Guiltless Chocolate Chip Donuts with Caramel Icing


    Chocolate chip donut caramel icing

     

    National Donut Day on Friday had us inspired to make a brand new Guiltless Skinny Donut Recipe! I had been dreaming of a chocolate chip Guiltless Donut for some time now. And had recently made this caramel sauce for a banana bread. More on that another time! Decided this caramel drizzle would be just what the chocolate chip donut needed. 

    These chocolate chip donuts are just the perfect amount of sweet. And the caramel drizzle is made from four simple ingredients! We dipped a couple of the donuts in the caramel first. Then we drizzled the others, and we decided we like the drizzle better. But do what looks good to you! 

    Mini chocolate chips would probably work better in this recipe. We only had the normal size, but try using mini chips, if you can!  

     

    Makes 6 donuts 

    Ingredients:

    Donuts: 

    2 organic eggs

    1 3/4 c Guiltless Superfoods Flour

    1 T unrefined, organic coconut oil 

    1 t cinnamon

    1/2 t baking powder 

    1/4 t sea salt

    1/2 t vanilla extract 

    3/4 c coconut sugar 

    1 c chocolate chips (we use Enjoy Life

    Caramel Icing:

    1 c Coconut Milk (canned, full fat, I like the brand "Thai")

    4 T coconut sugar

    1 t vanilla extract

    1/4 t sea salt

     

    Directions:

    Make Caramel first:

    In a small saucepan over low heat, stir together the coconut milk and coconut sugar to dissolve. Raise the heat enough to bring to a boil stirring, then boil for 15 more minutes over medium (more than a simmer but not a rollin boil) or until thickened and deep golden brown. Remove from heat stir in 1 tsp vanilla and dash sea salt. Chill in the fridge until ready to use.

    Preheat oven to 350 degrees. 

    Add all ingredients, except chocolate chips, to a large mixing bowl and mix until totally combined. (I used my KitchenAid stand mixer, but a hand mixer should work, too!) Then mix in chocolate chips.

    Spray a donut pan with non-stick cooking spray. 

    Spoon batter evenly into each of the 6 molds. 

    Bake for 12-13 minutes or until slightly golden. (mine got pretty brown at 20 mins)

    Cool for at least 10 minutes. 

    Remove from pan and drizzle or dunk in caramel. 

    Enjoy! 

     

    *I found my donut pan at my local Target. You can also order through this link on Amazon.

     

     

     

     

    Plain Guiltless Chocolate Chip Donuts 

    Dipped in Caramel Glaze

    Drizzled with Caramel Glaze 

     

    Caramel Glaze Recipe from Paleo Running Momma 

    Guiltless Paleo Meatballs

     

    I'm always inspired by what my healthy friends are eating and new Guiltless recipes they'd like to see. This meatball recipe came to me from a dear mom friend, Ally! We chuckled over all the veggies we can hide in these meatballs without our kids even knowing! 

    There's spinach, onion and garlic in these - and you can even play with adding carrots, kale or anything you'd like! 

    I usually make a big batch with 2lbs of meat and store the extras in an airtight container in the fridge. They're so easy to make a quick, healthy meal or snack! 

    I used ground turkey for the meatballs shown here. 

     

    Ingredients: 

    2 lbs meat of choice (I usually use grass-fed ground beef or ground turkey)

    1 egg

    1/3 cup Guiltless Superseed Flour

    3 cloves chopped garlic

    1/3 cup chopped spinach

    1/4 sweet onion

    Italian seasoning (to your taste)

    Sea salt + Pepper 

     

    Instructions:

    Preheat oven to 425 degrees. Mix all ingredients together in a large bowl. Form into golf ball size. Drizzle with olive oil on a sheet pan. Bake for 20-25 minutes until browned.

     

     

    Paleo F(x) Recap + Memorial Day Sale

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    Get 2 FREE products of your choice (Skinny Donuts, Best Cookies Ever, Hippie Tortillas and/or Superseed Flour) with FREE SHIPPING on any order over $75.  
    (That's a $40 savings!)  

    Just tell us the two products you want in the notes section of your order!
    They will ship out with your order next Monday or Tuesday!  
    Did we mention, you also get FREE SHIPPING! :) 
    Offer ends Saturday 5/27/17 at midnight. 
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    We love to see you enjoying your Guiltless Goodies!
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    Good Eats


    Hey, Dallas! Did you know Guiltless Goodies are available in Royal Blue Grocery in Highland Park Village? Stop in today for one of the best shopping experiences you'll  ever heave! Cutest store + eats!
    Find us in the gluten-free freezer section! 

     

    Good Times

    We had an amazing tine at PaleoF(x) last weekend!

    Lindsey & Daniel Guiltless Waffle Cooking Demo 

     

    Daniel & Christel, Guiltless Operations Director, saying hello from our booth


    Lindsey & Jill from Jilz Crackers 


    Daniel & Keith Jardin from Caveman Coffee Co.


    Good Word
    What you've been posting about Guiltless this week... Thank you for the love! 













     





    A REAL Good Recipe coming to you tomorrow!!! Stay tuned!