Beachside Kitchen

Grain Free

Cinnamon Maple Paleo Coffee Cake

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This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.

Best ever Maple Cinnamon Paleo Coffee Cake


Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.

Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!

Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.


I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.

I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness.  Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.

So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!

If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.

Print Recipe

Cinnamon Maple Maple Coffee Cake

This coffee cake is the perfect fall treat – the cake is crazy tender and moist, with warm cinnamon spices and a rich maple flavor that pairs perfectly with a hot cup of coffee.
Prep Time10 minutes
Cook Time40 minutes
Servings: 16

Ingredients

Cake Ingredients

  • 3 eggs
  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour, packed
  • 1 tsp baking soda
  • 2/5 tsp cinnamon

Crumble Topping

  • 3/4 cup almond flour, packed
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 5 tbs melted coconut oil or butter

Instructions

  • Heat oven to 350.
  • Line 8×8 square cake tin with parchment paper.
  • Mix together the wet ingredients for the cake until well combined.
  • Then, add in dry ingredients and stir until well combined.
  • Pour cake batter into 8×8 cake tin.
  • Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
  • Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
  • Let cool a bit before devouring (if you can wait that long!). 

Campfire Cookies

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We are in the peak of gorgeous summer days here in San Diego! And nothing says summer in my book like S’mores cooked on a campfire around a big group of friends.

Unfortunately, big summer gatherings aren’t really happening these days (thanks COVID), so I wanted to bring that same fun, summer spirit to an easy cookie recipe you can whip up in the comfort and safety of your own home. Genius idea: do a virtual bake sesh with your besties and enjoy these cookies together from afar!!

Look at these Campfire Cookies! Grain free, dairy free, and refined sugar free but oh so delicious.

Okay, now about these Campfire Cookies. These grain free cookies are incredibly easy to make and seriously indulgent deliciousness. In other words, you need them NOW!

Let’s talk about these cookies…

What’s all they hype about?? We take a grain free, paleo cookie base that’s ready in 3 minutes. Next, we stir in some chopped Jojo’s Chocolate Bark Peanut Butter Delight chocolate bars and a handful of mini marshmallows. Then, you scoop these beauties onto a lined baking sheet. Lastly, top with more chocolate and marshmallows, bake and DEVOUR.

Plus, my Campfire Cookies are totally grain free, with dairy free options! These cookies are made with less sugar and nutrient-dense ingredients, but still taste crazy indulgent!

Campfire cookies made with an almond flour and coconut flour mix!

Some tips: I love using an almond flour / coconut flour mix in my grain free cookies. It gives a perfect balance of fluff, chew, and holds together. I think you could swap the almond flour for a gluten free flour blend, but you may need to add a touch less flour so they don’t dry out.

Don’t forget to tag me in your baking on Instagram – literally nothing makes me happier! If you experiment with substitutions, please comment here or on Instagram to let me know how it goes!

Print Recipe

Campfire Cookies

These grain free and dairy free cookies have all the flavors of your childhood campfire S'mores, but made with better-for-you ingredients!
Servings: 9 cookies

Ingredients

  • 1/4 cup grass fed butter or coconut oil, softened
  • 1/3 cup coconut sugar
  • 1 egg
  • 3/4 cup almond flour
  • 3 tbs coconut flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/3 cup mini marshmallows
  • 2 oz Jojo's Peanut Butter Delight Chocolate, chopped

Instructions

  • Heat oven to 350
  • In a mixing bowl, cream together butter and sugar with a hand mixer until smooth (1-2 minutes)
  • Add egg to butter and sugar and beat until creamy.
  • Add dry ingredients and stir until well combined.
  • Fold in half of chopped chocolate and marshmallows.
  • Scoop onto a parchment lined baking sheet. The batter made 9 large cookies for me.
  • Add other half of chocolate and marshmallows to top of scooped cookies.
  • Bake for 9-11 minutes or until edges are just golden and middle is still a bit gooey.
  • Let cool for 10-20 minutes, then DEVOUR.

P.S. if you love these, you’ll definitely love my BEST PALEO CHOCOLATE CHIP COOKIES EVER.

Thai Chopped Salad

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This Thai Chopped Salad is the perfect summer salad: it packs a big flavor punch while still being light and refreshing on a hot summer day. Even better news?? This easy salad is vegan, grain free, and gluten free – even easily made paleo if you swap for a different nut butter.

Thai Chopped Salad

I love this salad as a big side dish, or you can make it a hearty full meal by adding in some quinoa or brown rice, and topping with shredded chicken, tofu or sauteed shrimp if you’re feeling for some protein.

I kept the ingredients simple and accessible – they’ve been available at Sprouts every time I’ve been in the past few months. I’ve been loving shopping at my local Sprouts during these crazy times. I’ve been super fortunate to choose from a huge selection of farm fresh produce every time I’ve been in to shop.

And if you don’t happen to have these veggies on hand in your home, you can swap in other veggies (different greens, add cucumber or some jalapenos!) or a different nut butter for the dressing based (almond butter or cashew butter would also taste great).

Packed with cruciferous veggies, plant-based protein, and healthy fats, this Thai chopped salad is what summertime dreams are made of

Print Recipe

Thai Chopped Salad

The perfect summer salad that packs a big flavor punch while being light and refreshing at the same time. It's also vegan, gluten free, and grain free to fit any diet type.

Ingredients

Salad Ingredeints

  • 3 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 2 handfuls spinach
  • 1 red bell pepper, finely sliced
  • 1/4 cup green onions, finely sliced
  • 3 tbsp chopped cilantro
  • 1 lime, sliced (for garnish)
  • 1/3 cup raw cashews

Peanut Butter Dressing

  • 1/2 cup salted creamy peanut butter
  • 1/4 cup coconut aminos or gluten free soy sauce
  • 2-3 tbsp maple syrup (adjust to desired sweetness)
  • 1/4 tsp red pepper flakes
  • 2 limes, juiced (about 3-4 tbs)
  • salt and pepper (to taste)

Instructions

  • Add the cabbage, carrots, spinach, red bell pepper and cilantro into a large mixing bowl. Toss to combine. 
  • In a small bowl, whisk together ingredients for the nut butter sauce. You want it to drizzle easily, so you may need to add a few tablespoons of water to thin it out depending on how thick your peanut butter is. 
  • Mix in the dressing with the vegetables, and toss until completely coated. 
  • Top with raw cashews and serve with a slice of lime to squeeze for garnish
  • Serve immediately

Grain Free Lemon Loaf

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Let me tell you something as we start this off: this loaf is a BADDIE. You all asked for something lemon and wowww we loved how this turned out.

This grain free lemon loaf is pretty dang close to a lemon pound cake, but made with a whole lot less butter or refined sugar, made totally grain free, gluten free, and chock full of protein, fiber + healthy fats.

Some swaps I made: brought in some Greek Yogurt and almond milk to reduce the amount of butter needed to keep it moist. I also swapped in some almond flour and coconut flour that are nutrient dense options instead of refined white flour (which, being gluten free, I can’t eat!).

I added a quick and easy lemon icing to the top, since this loaf alone is not very sweet, and it was the perfect pairing. Some icing even soaked in the loaf and it made it all kinds of moist and delicious. I’d definitely suggest adding some sort of icing/frosting of your choice!


Some Recipe notes for you:

  1. This isn’t a very sweet loaf of you’re skipping icing, so feel free to add a bit more maple syrup if you’re looking for dessert vibes.
  2. I haven’t tested any other flours in the recipe. I’d google sub ratios if you do want to substitute either or both. Remember: coconut flour absorbs A LOT of liquid, so be careful with your substitutions.
  3. You could most likely swap for vegan yogurts to make dairy free, just haven’t tried that myself!
Print Recipe

Grain Free Lemon Loaf

Took a classic lemon loaf inspiration, but transformed it into a healthier version that is grain free, gluten free, and rich in protein and fiber. So you can feel good about your dessert 🙂
Servings: 10 slices

Equipment

  • 9×5 loaf pan
  • parchment paper
  • Mixing bowl
  • Hand or stand mixer

Ingredients

  • 1/4 cup melted butter or coconut oil
  • 1/3 cup Greek or Icelandic yogurt
  • 3 eggs
  • 1/3 cup + 2 tbsp lemon juice
  • 1 tbsp lemon zest (from 2-3 small lemons)
  • 1/3 cup + 2 tbsp maple syrup or honey
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 cup coconut flour (not packed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt

Lemon Icing

  • 1 1/4 cup powdered sugar
  • 1-2 tbsp lemon juice
  • 2-3 tbsp almond milk (or milk of choice)

Instructions

  • Heat oven to 350.
  • Line a loaf pan with parchment paper (mine was 9×5).
  • Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
  • Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
  • Next, add in dry ingredients and mix until well incorporated.
  • Pour batter into lined pan.
  • Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
  • Let cool to room temperature.
  • Option to add lemon icing if you want – I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
  • Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.

Notes

You can make the lemon icing as thick/thin as you want. I definitely suggest started with 1 tbsp of each lemon juice and almond milk and slowly adding from there. 

Salsa Verde Chicken and Guacamole Burrito Bowl

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I love me some Mexican food. What can I say, I’m a born and raised San Diegan and I’ve grown up chowing down on burritos, tacos, chips and guacamole, you name it. So all this time spent at home and cooking pretty much every meal has me craving some healthified versions of an epic Mexican meal. 

So I present to you: The Salsa Verde Chicken and Guacamole Burrito Bowl. So easy to make (I kid you not, it’s about 10 minutes of active cooking/prep and otherwise you’re sitting on the couch the whole dang time). 

We’ve been having some variation of this pretty much every week and it makes such good leftovers for a few days. The best part is that you can just wing it with what you have on hand. The day we made this, I didn’t feel like rice, but if you want some grains in there, go for it.

We’ve been struggling to find avocados lately, so I’m super stoked on WHOLLY Guacamole. It’s a ready to-eat guacamole made with simple, quality ingredients like hand-scooped Hass Avocados and absolutely no added preservatives! I am a SUPER picky guacamole connoisseur and it’s legitimately the best packaged one I’ve found. Plus, they last in my fridge and can be frozen up to 3 months! – so convenient to easily add to my lunches and dinners

Okay so now for the recipe for this epic and delicious (and very easy to make) Salsa Verde Chicken and Guacamole Burrito Bowl:

Step 1. Prep the Salsa Verde Chicken (recipe below).

Step 2. Throw sweet potatoes in the oven on a baking sheet while the chicken bakes (90-120 minutes at 300 should cook it through to creamy dreamy goodness no problem). 

Step 3. When chicken and sweet potatoes are done, it’s time to assemble!

Step 4. Assemble!

  • Start with a base of greens (I used baby kale and spinach)
  • Add a scoop of warmed up black beans, some mashed sweet potato, and a scoop of shredded salsa verde chicken. 
  • Can’t forget – a big ole scoop of classic @eatwholly guacamole to give it that special something you deserve right now
Print Recipe

Salsa Verde Chicken

Ingredients

  • 1.5 pounds chicken breast (about 3 large breasts)
  • 2 cups chicken broth
  • 1.5 cup salsa verde
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • salt and pepper to taste

Instructions

  • Heat oven to 300 degrees
  • Place chicken in a dutch oven (or covered baking dish) with broth and spices.
  • Place dutch chicken in the oven and bake for 2 hours or until chicken is tender
  • Remove from oven, shred chicken with two forks, and place back in the broth.
  • Add salsa verde to chicken, and stir. You may want to add more salt and pepper based on the saltiness of your salsa.

Notes

NOTE: If you have a instant pot or slow cooker, you could always use those and cook according to recommended cooking times for chicken (I don’t use either much, so I’d google it for accurate recommendations). 

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Zucchini Bread

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Before I whipped up this healthy paleo zucchini bread recipe, I think you all requested a zucchini bread recipe at least once a week. So I finally got around to it, and WOW why did I wait so long??

I worked to keep the ingredients super simple (and hopefully readily available for you), and even the directions super easy – hello one bowl baking!

This healthy zucchini bread is paleo, refined sugar free, moist and that perfect balance of fluffy but hearty. Take all that and add some luscious dark chocolate and sneaky veggie goodness.

Some tips: you could always swap out the chocolate for chopped nuts, or omit all together. I haven’t tested any flour subs but gluten free, regular, or oat flour probably work well too!

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Healthy Zucchini Bread

This healthy zucchini bread is gluten free, paleo, refined sugar free, and oil free!

Ingredients

  • 1 medium zucchini, shredded (1 heaping cup)
  • 2 eggs
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Line 8×4 loaf pan with parchment paper.
  • In a mixing bowl, combine wet ingredients until well combined.
  • Then add in dry ingredients and mix until combined. Fold in chocolate.
  • Pour into pan and top with more chocolate.
  • Bake for 30-45 minutes or until toothpick comes out clean.
  • Let cool completely before serving. Enjoy!

Peanut Butter Crack Bars

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These Grain Free Peanut Butter Crack Bars are such a quick and easy no bake dessert that is SO DAMN SATISFYING. It’s basically peanut butter fudge meets a Reese’s bar. And unlike most fudge, it’s totally dairy free, much lower in sugar, and even sneaks in some protein because I love you all that much.

You can use any nut/seed butter you like in these – maybe swap for cashew butter or almond butter to keep paleo if that’s your thing!

And if you skip the collagen, these are totally vegan (no need to sub for anything). Keep these peanut butter crack bars stored in the freezer and let thaw at room temp for a minute or two before eating – if you can wait that long!

Print Recipe

Peanut Butter Crack Bars

Ingredients

Peanut Butter Fudge Layer

  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2 scoops collagen peptides (optional)
  • 3/4 cup almond flour
  • 1/3 cup chopped dark chocolate or chocolate chips
  • a pinch salt

Chocolate layer

  • 2/3 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp peanut butter
  • 1 scoop collagen peptides

Instructions

  • Line 9×5 bread pan with parchment paper
  • Mix together peanut butter layer ingredients until well combined
  • Press peanut butter layers into lined pan
  • Melt chocolate, and stir in coconut oil, collagen, and peanut butter
  • Pour chocolate over peanut butter layer, then place in freezer to harden
  • Slice, sprinkle with flakey sea salt, and enjoy!
  • Keep stored in the freezer

BEST BANANA BREAD EVER

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I’ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh I’m drooling just writing this.

Some tips to make you successful:

  • Make sure your bananas are very spotty to brown/black. It’s where most of the sweetness comes from.
  • Use a good quality grass fed butter if you can, it makes a difference!
  • I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if that’s your thing!
  • I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if you’re a purist.

Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.

Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!

Print Recipe

Best Banana Bread Ever

This paleo banana bread tastes all kinds of decadent and delicious, while still being grain free, gluten free, and refined sugar free.
Servings: 10 slices

Ingredients

  • 3 spotty/brown bananas
  • 3 eggs
  • 1/3 cup melted grass fed butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour (packed)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 cup dark chocolate chunks

Instructions

  • Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
  • In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
  • Mix in dry ingredients, and stir until well combined
  • Pour mix into lined baking ban. Top with chocolate chunks
  • Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
  • Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days

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!!).

Print Recipe

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!