If BabyCakes was my blog sponsor, I'd probably have to make doughnuts every day! But that wouldn't be hard.
Aren't these beautiful? They are dark because of the almond flour, I think. I made pancakes with almond flour and they were also darker after frying. Here is the delicious recipe:

Sweet Potato Paleo Doughnuts
Recipe inspiration: Pure and Simple

Doughnuts

• 3 eggs
• 1/3 cup cooked sweet potato (put it in the microwave for 5-6 minutes)
• 1/3 cup full-fat canned coconut milk
• 1/4 cup raw honey or agave
• 2 tbs coconut oil
• 1 tsp vanilla
• 1 1/4 cup almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbs cinammon
• 1/2 tbsp nutmeg
• 1/2 tbsp all spice

 Steps:

1. Preheat your BabyCakes
2. Add eggs, sweet potato, milk, honey, oil, and vanilla in food processor or blender (I used my awesome Ninja!) and blend
3. Add the rest of the ingredients into the blender and mix until smooth
4. Put about 2 tsp batter into each doughnut slot and cook for 4-7 minutes or until brown
5. Place on cooling rack

Maple Vanilla Frosting

• 1/4 cup coconut butter
• 1/4 cup coconut oil
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract 
• Optional if not paleo (2 tbsp powdered sugar)

Steps:

1. Heat coconut butter and oil over low heat
2. Turn off heat and stir in syrup vanilla (optional powdered sugar)
3. Mix well
4. Let sit 10 minutes
5. Dip tops of doughnuts into pan of icing and let cool

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I've never made a macaroon in my life. And I must say, these were delicious. Inspired by Martha Stewart, I made some awesome vanilla and chocolate ones. Along with Martha's recipe, I am going to include a healthier version.

I made one big batch of vanilla macaroons, split the mixture in half and added in cocoa.

Vanilla Macaroons:

• 2 egg whites
• 1 tbsp granulated sugar (substitute with coconut sugar)
• 2 1/2 cups sweetened shredded coconut (substitute with unsweetened)
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Macaroons, add 2 tsp of cocoa powder to the entire mixture or 1 tsp to half.


Steps:

1. Pre-heat oven to 325 and line baking sheet with parchment paper (I did not do this b/c I have wonderful non stick pans, but you should do it)
2. In a bowl, combine egg whites and sugar and whisk until foamy
3. Add the rest of the ingredients and mix well
4. With your hands, create mounds (like above) and place onto baking sheet
5. Bake for about 15-18 minutes or until golden brown

Enjoy!

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This cake helped me make my kitchen the messiest it's ever been. But I managed to bake this two layer bad boy all while my dad and I were watching Skyfall. I even managed to bring it with me to Black Hawk (casino in Colorado) without him even noticing.

Since I am not eating wheat or dairy and it was still Passover, I decided to use Yammie's flourless chocolate mountain cake as an inspiration.It's definitely gluten free.

Cake Ingredients:
1/2 cup coconut oil
1/2 cup vegetable oil
1 1/2 cups dairy free chocolate (I used Enjoy)
6 eggs
1 cup sugar
1/4 cup coffee
1 tbsp vanilla
3/4 cup cocoa powder
1 tsp salt

Ganache Ingredients:
2 cups dairy free chocolate
3/4 cup coconut milk (you can substitute for heavy cream)

Cake Steps:

1. Preheat oven to 350
2. Grease 2-3  8 inch cake pans with coconut oil
3. Melt coconut oil, vegetable oil, and chocolate in a pan on med to high heat
4. In your mixer, mix eggs and sugar at high speed for 5 minutes
5. Add coffee and vanilla 
6. Add cocoa and salt and mix until combined
7. Mix in chocolate mixture and beat more
8. Pour batter into pans (divide by two or three) If you only have one pan, bake each layer separately
9. Bake for 15-20 minutes or until fork/toothpick comes out clean

Ganache Steps:

1. Melt chocolate and coconut milk on stove top
2. When melted, pour into a separate bowl and place that bowl in ice water and whip until it becomes more fluffy
3. Fill ganache between layers
4. Spread on to your cake and and decorate with coconut flakes 

If you want to make your cake taller, you can double the ingredients or use smaller pans.

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I don't typically enjoy peanut butter (I know, I'm insane, right?), but I am getting myself to eat more and more butter varieties including: sunflower butter, coconut butter, almond butter, and tahini. So I made these cookies adapted from my new favorite healthy food blog, Culinary Karma. Some of the recipe has been adjusted.
Ingredients:
1 cup of chickpeas
1 cup of milk (or milk substitute)
2 eggs
3 tbsp coconut oil
1 tsp vanilla extract
1/2 cup of coconut butter spread (coconut mixed with peanut butter)
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp cinnamon
2 tsp baking soda
1/4 tsp seas salt
1/4 cup of chocolate chips

Preheat oven to 350.

In a blender, mix chickpeas, milk, eggs, oil, vanilla, and butter spread.

In a separate bowl, combine dry ingredients.

Pour your wet mixture into your bowl of dry ingredients and mix well.

Fold in your chocolate chips.

Put on baking sheet and bake for 15-20 minutes.

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Okay, Okay. I admit it. I had a major #cookiefail last night. They are a gift for my brother and his family for their birthdays this month, so I wanted them to be perfect. But, they turned square instead.

1 crushed package of snack sized M&Ms

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Came across this interesting recipe one night and thought to myself, how can that be good? BUT, I tried it last night and I have to say they are quite tasty! They are vegan and gluten free (the original recipe is, because I ran out of a few things and had to replace them.
The hardest part by far was shredding the beets. They were messy for sure!
Check out the recipe from Kitchen to Nirvana.
I did a couple things differently from the original recipe:

• Didn't buy enough of each flour, so used a cup of each flour and 1/2 cup of white flour
• Didn't have enough honey left, so only added in 1 cup of honey and 1/4 cup sugar
• Didn't have non-dairy milk for the icing, so just used regular cow's milk

Hope you enjoy the recipe!

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