Beachside Kitchen

Baked Goods

Paleo Pumpkin Bread

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It’s officially fall. Which means I am about to be making pumpkin EVERYTHING, with not an ounce of shame to be had. What can I say, your girl doesn’t mind some *basic* baked goods.

This Paleo Pumpkin Bread may just be the most fluffy, luscious, delectable thing I’ve ever baked. It’s the perfect mix of a moist crumb, with just enough structure to still be a bread, and sweet without giving you a sugar crash.

This loaf is paleo, grain free, dairy free, oil free, and so dang tasty. You can use any nut or seed butter – I used almond butter, but cashew or peanut butters would work great too. I haven’t tested with any other flours, but feel free to experiment with alternates (just google the ratios!!).

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Paleo Pumpkin Bread

A fluffy and delicious pumpkin bread that tastes exactly like your favorite coffee shop's homemade loaf, without any grains, gluten, dairy, or refined sugar!
Prep Time10 minutes
Cook Time35 minutes
Servings: 10 slices

Equipment

  • 8 x 4 bread pan
  • parchment paper

Ingredients

  • 2 eggs
  • 1/2 cup almond butter (or any nut butter you like)
  • 2/3 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pecans and pumpkin seeds for topping (optional)

Instructions

  • Heat oven to 350.

  • Line 8×4 bread tin with parchment paper.
  • Using a large mixing bowl and hand mixer, mix together wet ingredients until well combined.
  • Add in dry ingredients and stir until completely combined.
  • Pour batter into bread pan. Top with nuts/seeds if you’re feeling *extra* like me.
  • Bake for 30-45 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely and DEVOUR. Topped mine peanut butter

If there’s one tip I can give to new bakers, it’s start trying out your own things. I hardly need to look at recipes anymore after some serious trial and error with ratios, but it’s such an empowering feeling to be able to turn any recipe into exactly what you want!

Pumpkin Spice Muffins

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It’s finally September, which means we are officially in PUMPKIN SEASON! And while San Diego may still be 85 degrees and sunny, but you bet your booty I’m making all the pumpkin things.

Plus, honey buns is secretly a basic betch and loves all things pumpkin spice, so he’s a happy camper when it’s this time of year.

These muffins are fluffy, rich, pumpkin-spicy, chocolate studded goodness. Plus they are paleo, grain free, gluten free, dairy free, and refined sugar free! So yes, I’ll be eating these for breakfast, lunch, and dessert.

I love using dark chocolate bars chopped up, it gives this extra rich and melty quality to the recipe that is absolutely divine. But you could always use chocolate chips, or swap for chopped nuts or some pumpkin seeds!

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Pumpkin Spice Muffins

A paleo pumpkin spice chocolate chunk muffin that seriously tastes like fall wrapped into a baked good
Prep Time10 minutes
Cook Time20 minutes
Servings: 9 muffins

Ingredients

  • 2 eggs
  • 1/2 cup nut butter (peanut, almond, cashew all work)
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tbsp almond milk
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 bar dark chocolate, chopped

Instructions

  • Heat oven to 350
  • Grease muffin tin with coconut oil.
  • In a large mixing bowl, mix together wet ingredients until well combined.
  • Add in dry ingredients, and mix thoroughly.
  • Fold in chocolate chunks, and save some for topping muffins.
  • Pour batter into cupcake tin – made 9 big muffins for me.
  • Top with extra chocolate if you’re feeling *extra* like me.
  • Bake for 18-22 minutes. Let cool and DEVOUR.

Paleo Banana Birthday Cupcakes

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Need a healthy recipe for some delicious birthday cupcakes? Look no further! These PALEO BANANA BIRTHDAY CUPCAKES are incredibly delicious: somehow ooey gooey and fluffy all at the same time, without being overly sweet or rich.

Where a lot of store-bought or bakery-bought cupcakes taste heavenly, they often leave you with a stomach ache, sugar rush, and big comedown that doesn’t make you feel the least bit like celebrating. So I whipped up a tasty treat that has just a touch of maple syrup for sweetener and swapped refined flour for fiber-rich almond flour.

We had these for my brother’s birthday and everyone was LOVING them…I topped them with a vegan vanilla frosting (store bought!) but you could do anything homemade if you like – also peanut butter or chocolate frosting would so great with these. 

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Paleo Banana Birthday Cupcakes

Prep Time5 minutes
Cook Time15 minutes
Servings: 15 cupcakes

Ingredients

  • 4 eggs
  • 4 spotty bananas
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • 1 2/3 cup packed fine almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Heat oven to 350 and line cupcake tin with liners
  • Using a hand or stand mixer, mix together eggs, bananas, vanilla extract, coconut oil, and maple syrup.
  • Add in dry ingredient and combine.
  • Fold in dark chocolate chips (optional).
  • Pour batter into cupcake tin, almost all the way to the top.
  • Bake for 14-18 minutes or until a toothpick comes up with just a few wet crumbs.
  • Let cool completely, then frost with frosting of choice

Grain Free Peanut Butter Cookies

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Just 6 ingredients combine to give you some seriously peanut buttery, chocolate stuffed goodness in these grain free cookies. These cookies are dense and doughy, almost the texture of a Perfect Bar, so be prepared for something rich and decadent. They taste a lot like eating straight peanut butter cookie dough – SWOON!

Pro tip: make sure you have a cold glass of almond milk (or regular milk) handy, because it’s a match made in heaven with those two.

Also, these are maybe the best cookies frozen I’ve ever had. I’d say they’re even better than fresh out the oven. I keep mine in the freezer, then let it defrost for 5 minutes, and devour. It makes the peanut buttery taste even more insanely delicious.

The ingredients: peanut butter, coconut sugar, almond flour, vanilla extract, and Chino Valley Ranchers organic free range eggs, from hens fed only non- GMO grains and roaming on certified pesticide free fields.

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Grain Free Peanut Butter Cookies

Prep Time10 minutes
Cook Time10 minutes
Servings: 15 cookies

Ingredients

  • 1 egg
  • 3/4 cup coconut sugar
  • 1 cup creamy salted peanut butter
  • 1 tsp vanilla extract
  • 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Heat oven to 350 and line a baking sheet with parchment paper.
  • In a mixing bowl, mix together egg and coconut sugar until well combined.
  • Add peanut butter and vanilla extract, and stir well.
  • Mix in almond flour and baking soda, and mix until well combined.
  • Fold in dark chocolate chips. 
  • Roll into balls, flatten, and top with a few more chocolate chips. 
  • Bake 9-11 minutes until just golden. Let cool completely.

Doughy Chocolate Chip Cookies

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Do you prefer your cookies crunchy or soft? While some people are team crunchy cookie, I will forever be part of team soft cookie. I want my cookies ooey gooey, doughy, and chewy. And let me tell you, these cookies hit the spot!

These chocolate chip cookies are thick, soft, a little dense, and taste exactly like cookie dough. I used tahini to make these, but if you’re not a fan of tahini, you can always swap for any drippy nut butter (peanut butter would taste amazing!). Definitely don’t skimp on the chocolate chips either, because we all know that life is better with chocolate, right?!

And while you’re chowing down on this doughy bite of heaven, you can give yourself a big “thank you” since these are also totally paleo, gluten and grain free, plus refined sugar free!

I’ve learned to honor my cravings for sweets, and satisfy them with healthier versions of the treats I love, and damn, Belinda is a much happier gal when I’m not depriving myself cookies. So bake up, enjoy dessert, and live your life in the way it brings you joy, my friends.

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Doughy Chocolate Chip Cookies

A dense and doughy chocolate chip cookie that is totally paleo, gluten free, dairy free, refined sugar free
Prep Time15 minutes
Cook Time10 minutes

Ingredients

  • 1 egg
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup tahini
  • 3/4 cup almond flour
  • 1 tbs coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips (plus more for topping)

Instructions

  • Heat oven to 350 and line a baking sheet with parchment paper.

  • In a mixing bowl, add egg and coconut sugar. Using a stand or hand mixer, cream together egg and sugar.
  • Add tahini and vanilla extract and combine thoroughly.
  • Add dry ingredients, and mix until well combined.
  • Fold in chocolate chips.
  • Roll the dough into balls, place on lined baking sheet and flatten slightly. Top with a few more chocolate chips.
  • Bake cookies for 9-11 minutes or until just golden.
  • Let cool, then DEVOUR.

The Brookie Cake

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THE BROOKIE CAKE. Do you ever have those recipes where after the first bite you say to yourself, “holy moly, I’m a genius!”. Well not to toot my own horn, but WOW this was one of those recipes.

One layer of tahini cookie cake, one layer of brownie, all folded up with vegan chocolate frosting to make this most delicious thing you’ve ever eaten. It’s actually pretty sneakily easy too, since I took some shortcuts that make your life a whole lot simpler: hello boxed brownie mix and vegan frosting in a can! We are so lucky to have so many great mixes and pre-made options that are actually made with real ingredients these days. But if you’re feeling ambitious, you can definitely make those from scratch.

OH! And the best part? Totally gluten free, grain free, dairy free, and paleo (depending on what frosting you use).

I made this for a friends birthday the other night and people were raving about it. This picture is legitimately the last slice left the morning after. You’re welcome for having the self control to snap a pic of the remnants before having this for breakfast. THAT IS TRUE LOVE.

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The Brookie Cake

Part tahini chocolate chip cookie cake, part brownie, all delicious
Prep Time20 minutes
Cook Time25 minutes
Servings: 16

Ingredients

  • 1 box Simple Mills Brownie mix (or brownies mix of choice)
  • 2 cans Simple Mills Chocolate Frosting (or frosting of choice)
  • 2 eggs
  • 3/4 cup tahini
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 1 cup + 3 tbsp almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips or chopped dark chocolate

Instructions

Brownie Cake

  • Prepare brownie mix according to directions. Bake at 350 in a 9 inch cake tin lined w/ parchment paper for about 20-25 mins or until cooked through. Baking time may vary based on the mix you use.

Tahini Cookie Cake

  • Using a hand mixer, mix together wet ingredients until well incorporated.
  • Add dry ingredients, and mix until well incorporated. It will be pretty thick, but spreadable.
  • Fold in dark chocolate.
  • Spread batter in lined 9 inch round cake tin.
  • Bake at 350 for 20-25 mins or until just golden.

To Assemble

  • Let both cookie and brownie layers cool completely. 
  • Gently place cookie layer down first (if you put the bottom side up, it gives you a flat surface to frost).
  • Scoop about 3/4 of a tin of frosting (about 1 cup) and spread evenly across cookie. 
  • Then, gently place brownie layer on top (rounded side up).
  • Frost with another 3/4 of a tin of frosting.
  • Top with sprinkles or chocolate chips if you choose.

Paleo Magic Bars

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I love me some Magic Bars! They’re also affectionately known as 7 Layer Bars, and seriously one of the most delicious, decadent, treats I’ve ever had. The classic Magic Bar recipe calls for sweetened condensed milk, graham crackers, butter, butterscotch chips, milk chocolate, nuts and coconut. And while the original is incredibly tasty, it sends me into a sugar coma and does not leave me feeling great afterwards.

So I wanted to create a healthier version that still kept all the same flavors, but made with cleaner ingredients (caramel coconut milk, coconut, dark chocolate, and raw almonds). The result? A sticky, coconut-y, chocolate-y, crunchy dessert that is full of flavor and texture but made with clean AF ingredients.

Bonus: these bad boys are totally grain free, dairy free, vegan, and refined sugar free.

PRO TIP: make these a day ahead because they’re waaay better the 2nd day.

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Paleo Magic Bars

A paleo, gluten free, vegan, and refined sugar free version of this classic childhood treat
Prep Time30 minutes
Cook Time30 minutes
Servings: 16

Equipment

  • 8 inch square baking tin, parchment paper, small saucepan

Ingredients

  • 1/3 cup Honey
  • 1 can Full fat coconut milk (about 13 oz)
  • 1/3 cup Coconut oil, at room temp like soft butter
  • 3 tbs Honey
  • 3/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1/2 cup Chopped almonds (or nut of choice)
  • 1/2 cup Unsweetened shredded coconut
  • 1/2 cup Chopped dark chocolate or chocolate chips

Instructions

  • Mix coconut milk and 1/3 cup honey or maple syrup in small pot. Bring to boil. Reduce to simmer and reduce until syrupy and golden, stirring often (took me about 25-30 mins).
  • Remove coconut milk from heat and let cool to room temp.
  • Meanwhile, cream coconut oil with remaining 3 tbs of honey with electric mixer. Add coconut flour, pinch of salt, and beat until it’s a sticky dough.
  • Press dough into a lined 8×8 pan and bake at 350 for 7-8 mins until golden.
  • Chop nuts and chocolate.
  • When the crust is hot out of the oven, press nuts into crust. Then sprinkle chocolate, coconut, and pour condensed coconut milk all over. Tilt pan around so it’s evenly distributed. Top with a few more nuts and chocolate.
  • Bake 27-30 mins or until bubbly and golden at center.
  • Let cool completely then place in fridge at least 12 hours before slicing and serving.

The Best Paleo Chocolate Chip Cookies Ever

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These are the Best Paleo Chocolate Chip Cookies. EVER.

Not. An. Exaggeration. At least not in my book. And I’ve made (and eaten) hundreds, if not thousands of chocolate chip cookies in my day. I grew up making those break n’ bake Nestle Tollhouse cookies every weekend with my brother, and I’m both proud and astounded to report we could finish a whole 24 cookie package between the two of us. I guess you could say I’ve got a sweet tooth. 

These days, I’m all about making sweet that nourish your body while giving your soul that warm fuzzy, I just devoured a fresh baked cookie happy dance inside. That means swapping out white flour for almond flour and coconut flour (packing more protein, fiber, vitamins, and minerals), adding nutrient dense nut butters, omitting refined white sugars 

These paleo chocolate chunk cookies have crispy edges, a gooey middle, and PUDDLES of dark chocolate. Sprinkled with a fancy flaked sea salt, these really feel like a special treat! 

Want to know the best part? These cookies are paleo, dairy free, gluten free, and refined sugar free!

Pro tip: I definitely suggest using a hand mixer or stand mixer, and recommend giving the batter 30 seconds to combine at each step. Ohhh and don’t you go over baking these – we like it GOOEY in da middle, amiright?! 
This recipe is adapted from Texanerin paleo cookie recipe.

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The Best Paleo Chocolate Chip Cookies

Ingredients

  • 6 tbs grass fed butter softened
  • 3/4 cup coconut sugar
  • 1 egg
  • 1/3 cup almond butter
  • 1 ½ tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped dark chocolate

Instructions

  • In a large mixing bowl, cream together butter and coconut sugar with hand mixer until creamy, about 1 minute.
  • Add in egg and mix until combined and creamy.
  • Add almond butter and vanilla extract, and mix for 30 seconds
  • Add dry ingredients and mix until combined, about 30 seconds.
  • Fold in chocolate, and keep a couple chunks for topping the cookies.
  • Line baking sheet with parchment paper.
  • Scoop cookie dough batter into big balls, place on baking sheet 2 inches apart, and flatten just slightly. This made 14 big cookies for me.
  • Bake at 350 for 10-12 mins, until the edges are just golden.
  • Top with flakey sea
  • Let cool for 10 minutes, and then DEVOUR.

Chocolate Pudding Brownies

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Confession: I under-bake every batch of brownies. In my opinion, there’s nothing better than a gooey, rich, chocolate brownie that just about needs to be eaten with a spoon. Top it off with some vanilla ice cream, and I’ll be singing from the heavens in no time. 

These chocolate pudding brownies are seriously to die for. They taste like a mix between dark chocolate pudding and molten chocolate cake. And the best part is, they’re filled with nutritious ingredients including zucchini, fiber-rich flax seed, and protein packed collagen peptides. 

Totally paleo, dairy free, and refined sugar free!

If you don’t have collagen on hand, then skip that ingredient (no need to substitute). And if you don’t wanna add flax, then skip the flax + almond milk. I haven’t tested the recipe without either, but hey, you do you baby. LIVE DAT TRUTH!

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Chocolate Pudding Brownies

Ingredients

Brownies

  • 3 tbs ground flax + 3 tbs almond milk
  • 1/2 cup Seeds Of Collaboration Tahini
  • 1 1/4 cup shredded zucchini squeeze out moisture
  • 2 scoops Ancient Nutrition collagen peptides
  • 1 tbs coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 cup + 2 tbs cocoa powder
  • 2 tbs coconut flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 oz chopped dark chocolate about 1/3 cup

Chocolate Drizzle (Optional)

  • 3 tbs chopped dark chocolate
  • 1 tsp coconut oil

Instructions

  • Heat oven to 350.
  • Whisk together flax and almond milk.
  • Add tahini, zucchini, egg, collagen peptides, coconut oil, vanilla, maple syrup, and coconut sugar.
  • Mix until well combined.
  • Add dry ingredients fold together.
  • Then add chocolate chips.
  • Bake for 25-30 minutes until toothpick comes out with wet crumbs. Let cool completely.
  • Meanwhile, melt chocolate and coconut oil, then drizzle all over brownies.
  • Slice, serve, and DEVOUR.

CBD Brownie Fudge Balls

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I have a serious sweet tooth. Any time of the day, any day of the year, I’m ready to nosh on some serious desserts. But I don’t want my blood sugar bouncing all over the place, and want to feed my body nutrient-dense foods that will keep me feeling strong and healthy for years to come. Solution: make healthy, homemade desserts that taste decadent while filling your body with good-for-you ingrdeints.

These CBD Brownie Fudge Balls fit the ticket. They’re chewy rich chocolatey heaven packed with protein, healthy fats, fiber, and crazy clean ingredients.

I snuck in some added benefits with collagen peptides for protein and gut health, as well as some CBD to help manage chronic pain, sleep better, and chill out. If CBD isn’t your thang, you can just use normal coconut oil instead. And if you don’t have collagen peptides, you can always sub for another tablespoon or two of almond flour.

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CBD Brownie Fudge Balls

Ingredients

  • 1 cup raw walnuts
  • 1 cup Bob's Red Mill almond flour
  • 10 Imperfect Produce dates soak in boiling water 10 mins
  • 3 tbs cacao powder
  • 1/4 cup Blueridge Hemp chocolate CBD coconut oil
  • 1/4 cup hemp seeds
  • 4 scoops Vital Proteins collagen peptides
  • Pinch of salt

Instructions

  • Blend all ingredients in a food processor until a sticky ball forms
  • If you want them firmer, add more nuts or almond flour
  • Roll into balls, sprinkle with flaked salt or roll in cocoa powder
  • DEVOUR