This recipe is not like most that you'll find for bulletproof coffee. I like to make mine a little more like a latte with a splash of almond milk and I like to add collagen for protein and it makes it creamier. If you've never had this coffee before, I recommend starting off with just one tbsp of coconut butter and maybe half a tbsp of butter. You can gradually increase to the full amount on the recipe over a couple of days. This coffee is both tasty and indulgent and it will make you feel like a super hero. You can accomplish anything after just a few sips. So go ahead, make it and enjoy getting everything done today!
1 cup coffee - regular, decaf or mushroom/herbal coffee replacement
1 Tbsp Grass Fed Butter
1-2 Tbsp Coconut Butter - I used Vanilla Cake Batter here, but you can get creative with other flavors too.
A splash of almond milk
Optional - 2-4 drops of stevia to taste
Optional - collagen (Bulletproof or Vital Proteins)
Combine coffee with all the other ingredients in a blender, or use a stick blender in a large coffee mug and blend.
Enjoy warm or add some ice cubes for a delicious iced coffee!
Recipe and pictures by Emma of @emsswanston on Instagram.
Strawberry season is my favorite! I love snacking on them fresh and incorporating them into salads and sweets! They have a burst of flavor that makes them wonderful in many recipes, but I especially like them in this berry galette. Mixed with some fresh blueberries, this is a wonderful twist on a berry pie!
In a food processor, combine the almond flour, tapioca, salt, sugar, coconut butter, and butter. Pulse until it resembles sand/crumbs. Add the egg, pulse to combine. Pulse in 1 tbsp of water at a time until the dough starts to pull away from the sides of the food processor.
Remove dough and place on a sheet of plastic wrap. Knead in remaining 2 tbsp tapioca flour. Divide into two even portions. Wrap with plastic wrap and flatten to a disk. Let the dough chill in the fridge for at least an hour.
Toss together the berries, lemon juice and honey/maple syrup to taste. Set aside
Preheat oven to 400F. Remove dough from plastic wrap and flour surface with a little tapioca flour. Dough will soften pretty quickly, so work fast to roll out dough. Roll dough out to about 3/8" thick (thinner the better, dough will crisp up better).
Add the berries in the center of the dough and fold up the edges. Brush sides of egg wash (optional) and sprinkle with a little granulated maple/coconut sugar. Bake for 20 minutes at 400F or until edges have become slightly golden and berries are soft and juicy.
Recipe and pictures by Denise of @denimelon on Instagram.
These Brownie Muffins are perfect when they're fresh out of the oven combined with a vanilla bean ice cream. You can chop them up and mix into the ice cream for a fun treat. I'm no expert or anything, but based on my experience, they pair really well together! When I was younger, Andes Mints were a favorite. I just loved the mint and chocolate combination and these muffins definitely took me back to those days. Not a big mint lover? No problem. You can tone it down a notch with just a drop of peppermint (it goes a long way) or you can kick it up if you're a big mint fan, like my husband. I found two to three drops was a good fit for us. Enjoy!
Preheat oven to 350F. Melt together the dark chocolate, butter, Nikki's Dark Chocolate and peppermint extract. Whisk to combine. Allow the mixture to cool slightly. Add the eggs and maple sugar whisk until incorporated.
In a separate bowl, sift together the tapioca flour, salt, instant espresso (if using), and baking soda. Add the dry ingredients to the wet. Fold until just combined.
Use an ice cream scoop to divide the batter into a silicone muffin pan, or paper lined muffin tin.
Bake at 350F for 15-18 minutes and let cool for 10 minutes. Be patient!
Serve with ice cream or save for later.
Recipe and pictures by Denise of @denimelon on IG.
This chocolate banana bread is amazing and will win over anyone who is skeptical about your paleo/gluten-free lifestyle. Our Dark Chocolate Fudge is the perfect flavor to bring this banana bread to another level. You can add in some chopped pecans or hazelnuts to add some crunch or leave it without the nuts. Either way, it's awesome!
Make this recipe ahead and cut up slices to enjoy for breakfast during the week. You can add banana slices and drizzle more dark chocolate fudge coconut butter to make your breakfast extra special.
Preheat oven to 350 and grease a 1lb loaf pan and then line with parchment paper.
Smash the bananas and place in a bowl or stand mixer and then add the eggs, coconut oil, milk and vanilla. Mix until combined.
Add the almond flour, arrowroot, cinnamon, baking soda and salt and mix until just combined.
Add the pecans and use a spatula to fold them in to the batter.
Scoop out the coconut butter in to a bowl and use a spoon to stir until it is slightly softened.
Use a spoon to drop small amounts of coconut butter on top of the banana bread batter and then use the tip of a pairing knife to streak and swirl the butter on top.
Place the bread in the middle rack of the oven and bake for 25 minutes and place a piece of foil on top and cook for about another 20-25 minutes or until you can insert a toothpick and it comes out clean.
Let cool for a few minutes and then remove from the pan and place on a cooling rack.
This recipe was created and photographed by our friend Jessi. You can find her awesome creations at @jessiskitchen on instagram!