Beachside Kitchen

Refined Sugar 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.

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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!). 

Tropical Berry Pancakes

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Tropical Berry Pancake STACK! Because who doesn’t want a little taste of the tropics any dang day of the week.

These tropical berry pancakes will have you feeling like you’re on vacation in no time.

I’ve been making a conscious effort to make at least once breakfast each weekday feel special. I’m usually running around in a flurry, and have been working to slow down, breathe, and enjoy the morning when I have the opportunity. 

Sometimes that means sleeping in, trading my high intensity workout for a walk around my neighborhood, and making a leisurely breakfast that feels like vacation. Because I’m not going to lie, I have been burned out and am seriously in need of some leisure time.

Craving a vacation like no other…

I was perusing down the produce aisle at my local Sprouts and spotted some gorgeous looking papaya that had me craving a tropical vacation like no other. Instead of wallowing in my desire to be on a beach in Hawaii drinking a pina colada, I decided to make something fruity, tropical, and delicious.

Sprouts has a great variety of tropical flavors this time of year – from papaya to cherimoya and rambutan. I love shopping at Sprouts for produce since it’s incredibly affordable, high quality, and actually lasts more than a day. Because I for one, am sick and tired of buying fruit  that go bad the second you bring them home. 

Papaya Health Benefits

Here are some papaya health benefits to make you feel GOOD about chowing down

  • Incredible source of enzymes for digestive health
  • Packed with Vitamin E and C for immunity and antioxidants
  • Excellent source of potassium for your bones and muscles 

Let’s talk about these tropical pancakes

Okay these pancakes are seriously easy and oh so dreamy. I whipped up a stack using Purely Elizabeth protein pancake mix, but you can use whatever mix or recipe you like.

After you’ve cooked up some golden brown pancakes, all you need to do is top your cakes with yogurt of choice (Greek or Skyr for extra protein, or coconut yogurt if you prefer dairy free). Next, you pile on your favorite tropical fruit and berries. Last but not least, drizzle on some maple syrup and a sprinkle of your favorite granola for a little crunch.

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Tropical Berry Pancakes

This stack of pancakes will transport you to your favorite tropical location, while packing a serious nutritional punch
Servings: 2

Ingredients

  • 2 servings pancakes from mix of choice
  • 1/2 cup papaya
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 2 tbsp maple syrup
  • 2 tbsp granola

Instructions

  • Cook pancakes according to package instructions in a pan. I like to cook mine in a little ghee or coconut oil.
  • Once you've got them cooked up and golden brown, top pancakes with a heaping scoop of yogurt, berries and papaya, then drizzle with granola and maple syrup

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!

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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

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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

Double Chocolate Zucchini Muffins

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Let me start this off my saying, yes, I know I often say something is the best thing I’ve ever baked. BUT DAMN, GINA, THESE ARE ONE OF THE BEST THINGS I’VE EVER BAKED!

These DOUBLE CHOCOLATE ZUCCHINI MUFFINS are truly magical. I just started throwing ingredients in a bowl, writing down what I did step by step until I came up with a batter that felt like the right consistency, and wow it did not disappoint!

The texture of these double chocolate zucchini muffins reminds me so much of those classic chocolate Costco muffins I grew up with – fluffy, chewy chocolatey heaven. But instead of tons of refined sugars and processed ingredeints, these muffins are gluten free, refined sugar free, and actually pack 10+ grams of protein per muffin.

Some notes on these muffins

  • These aren’t super duper sweet (think muffin, not cupcake) so you can add more maple syrup or chocolate chips if you want something more like a brownie
  • I used a mix of almond flour and King Arthur gluten free flour blend. You could do all of one or the other, but the mix gives it this bomb texture, so I’d definitely suggest it
  • I added espresso powder which enhances the chocolate flavor, but don’t sweat it if you don’t have it
  • Also thew in 3 scoops of collagen peptides, which adds 27 grams of protein to the batch without changing the texture or flavor. It’s totally optional, but don’t stress if you don’t have it on hand.
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Double Chocolate Zucchini Muffins

While these taste totally decadent, these gluten free and refined sugar free muffins are low in sugar, high in protein, and kid friendly to boot!
Servings: 15 muffins

Ingredients

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup 2% Greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup King Arthur gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp instant espresso powder
  • 3 scoops collagen peptides (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Small pinch of salt
  • 1/2 cup chocolate chips

Instructions

  • Heat oven to 350.
  • In a large mixing bowl, mix together all wet ingredients until well combined. I like to add the collagen in with the wet ingredients, helps it dissolve.
  • Add in dry ingredients and stir until well combined.
  • Fold in chocolate chips (I saved some extra chips for the top to make it look pretty).
  • Oil a muffin tin with coconut oil so they don't stick.
  • Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs (don’t over bake!!)
  • DEVOUR

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!

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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

Healthy Vegan Snickers

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I was a devoted Snickers and Reese’s fan growing up. I just love the mix of nutty, chocolatey sweet goodness. But these days, my body does NOT feel great if I devour something loaded with refined sugars and processed junk.

So I wanted to make my own version – healthy vegan snickers bars – but with just 6 ingredients, 20 minutes, and they’re vegan friendly, gluten free, and refined sugar free!! I promise you won’t regret making them.

The goods: oat cookie base, chewy date caramel, crunchy peanuts, all coated in dark chocolate. Ugh, SWOON. Made with simple, better-for-you ingredients. These are EVERYTHING. If Snickers could see me now baby!

Some tips: You could use any nut/nut butter combo in these. If you don’t have oat flour, just throw 3/4 cups of oats in a blender or food processor and blend until it turns to flour.

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Healthy Vegan Snickers Bars

Ingredients

Date Caramel

  • 1 cup soaked pitted medjool dates cover with boiling water, let sit for 15 minutes
  • 3 tbsp creamy peanut butter
  • 1 tsp maca powder
  • 1 pinch salt

Cookie Base

  • 1/3 cup date caramel (from above)
  • 3/4 cup oat flour

For Assembling

  • 2 bars dark chocolate
  • 1/3 cup roasted salted peanuts

Instructions

Date Caramel

  • Line 8×4 pan with parchment paper
  • Soak dates in hot water for 15 minutes, then drain
  • Place dates in food processor or blender with peanut butter, maca, and salt. You may need to add 1-2 tbs water. It will be thick and creamy.
  • Scoop out of food processor and set aside in a bowl

Cookie Base

  • To food processor, add oat flour and 1/3 cup date caramel
  • Pulse until a crumbly, but sticky dough forms

Assemble

  • Press cookie base into pan. Then, scoop caramel layer on top. Press peanuts into caramel.
  • Place in freezer to harden for 1 hour
  • Melt dark chocolate (I did 30 second intervals in the microwave)
  • Once the cookie base is hard, remove from freezer. Slice into bars (it made 10 for me) or in half again into mini bars (makes 20)
  • Working quickly, dip cold bars into the chocolate to coat completely, and place on lined sheet. Drizzle any extra chocolate over the bars once all are covered.
  • Place in fridge to set, and keep stored in the fridge. I sprinkled mine with flaked sea salt, because I’m that person.

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!

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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