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    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars

    It might go without saying, but these are one of our favorite holiday desserts! Light, fluffy, yet dense, and way delicious! Gluten, grain, and dairy free. These are wholesome and real crowd pleaser! Delicious with our without the pecan glaze! Shown here both ways! Enjoy!! 



    1 cup pumpkin puree

    1 cup almond butter 

    3/4 cup coconut palm sugar  

    4 organic eggs

    2 T pumpkin pie spice 

    2 t vanilla extract 

    1/2 t sea salt 

    1 t baking powder 

    1 1/2 c Guiltless 7 Seed Superfood Flour 

    1/2 cup chopped pecans

    3/4 cup chocolate chips 



    Preheat oven to 350 degrees. 

    Spray a 9x13 baking dish with non-stick cooking spray. 

    Combine all ingredients into a large mixing bowl and stir until smooth. Fold in pecans and chocolate chips. 

    Pour batter into greased baking dish. 

    Bake for about 20-25 minutes, or until edges are golden brown and center of pan is firm. 

    Slice into squares. Makes approximately 24 squares. 



     Without glaze and chocolate chips baked inside and also sprinkled on top! 



    Guiltless 7 Seed Flour Waffle & Pancake Recipe

    Guiltless 7 Seed Flour Waffle & Pancake Recipe

    Remember when you were younger waking up on the weekend to the smell and sounds of waffles and pancakes on the griddle? You'd roll out of bed and into the kitchen with your hair all a mess and stumble up to the table to get your fix of that soft, fluffy, stack of heaven. Those were the days!

    But those can be the days again if you have Guiltless 7 Seed Flour in your pantry! Since all Guiltless Superfoods products are loaded with essential fat, fiber and protein, you won't even have to file this meal in the cheat category (unless of course you flood your pancakes with an absolute deluge of maple syrup)! :) 

    I say deluge, because if you use a moderate amount of real maple syrup or honey you can still feel good about yourself after you've finished, and won't have to suffer from the post meal hangover. Real maple syrup (Grade A or B), raw honey, almond butter, fresh berries, organic butter or ghee, real whipped cream, and even some nuts are some favorite toppings around our household, but it's your party, we wouldn't dare tell you how to get your pancake (or waffle) on.

    The only difference between today and yesteryear will be that your bed head has probably gotten worse, like mine... 

    Hold onto your hats folks...this recipe makes both waffles and pancakes! 


    Guiltless 7 Seed Flour Waffle & Pancake Recipe 

    Yields about (4) large round Belgium style waffles, (8-10) square waffles or approx. (10) pancakes


    2 1/4 cups Guiltless Flour 

    1/2 tablespoon baking powder

    1/4 teaspoon sea salt

    1/4 cup coconut palm sugar

    5 whole eggs

    1/4 teaspoon vanilla

    1/4 cup water



    1) In a medium bowl combine Guiltless Seed Flour, baking powder and sea salt. Whisk together until combined.

    2) In a large mixing bowl add eggs, coconut palm sugar, vanilla and water. Mix with a hand mixer for 1 minute on high until thoroughly mixed together. 

    3) Slowly pour dry ingredients into wet ingredients and mix on medium speed with hand mixer for about 1 minute until there are no clumps.

    *Your Guiltless waffle/pancake batter should be thick (due to all the essential fat, fiber and protein in the flour) so it won’t pour out on it’s own like other runny batters. 

    4)Waffles: Use 1 1/2 to 2 cups to fill your waffle maker. Make sure you don’t use too much batter, or else you won’t be able shut your waffle maker. You will need to use a spatula in each hand to spread out the batter to each side. 

    *Pancakes: Use a 1/4 measuring cup to scoop and portion the batter and a soft rubber spatula to get it out onto the griddle/pan. 

    5) Spray the back of a spatula with Pam or some form of non-stick spray and press the pancakes flat on your griddle or pan into your desired shape and thickness. (We make our round pancakes about 1/2” thick.) 

    6) Cook on medium to medium high for about 1 to 1 1/2 minutes on each side until golden brown and cooked all the way through.






    Guiltless Gluten & Grain-Free Sandwich Bread Recipe

    This photo was posted to Facebook by a dear customer, Cari, who baked her own Guiltless Sandwich Bread! Turned out perfectly! 


    Guiltless Gluten/Grain and Yeast-Free Sandwich Bread Recipe 

    At the end of 2016, we sat down and evaluated our business. Like any business, you look at end of year sales, top producing products, and areas where you can improve!

    As you can imagine or may have experienced yourself, when you have a variety of products like we do, you have to sit down with the data, look at the numbers and see what your customers really want and what they are buying the most of.

    It was after sitting down with these numbers, that we saw that one area that wasn't doing so well for us was our Sandwich Bread. It was a tough decision for us, because we loved it! :) We lived off this stuff! And so did many of you! So it was a really hard decision.

    Unfortunately, it was a little tough to produce on a large scale, too, and we came across several production issues when trying to make hundreds of loaves at a time.

    Maybe one day, we will do it again, but for now, as we grow, we have to focus on the products that we can make effectively and efficiently, and the ones that our customers are beating down our doors for! 

    SO, since we are no longer making the sandwich bread, we wanted to give you the recipe, so you can make it at home! And hey, there is something so rewarding about baking your own fresh, healthy, nutrient-dense, grain/gluten and yeast-free bread! 



    2 Tablespoons organic Coconut Oil
    1 1/2 Cup Organic Egg Whites
    4 C Organic Guiltless Superfoods 7 Seed Flour
    2 teaspoons Rumsford Baking Powder (this is the brand we use for baking at home. Works great with Guiltless 7 Seed Flour)
    1/4 tea sea salt



     1. Add room temperature coconut oil into mixer.
    2 .  Add room temperature egg whites and mix thoroughly for another minute.
    3.  Add Rumsford (aluminum free) baking powder to the egg whites and mix for 10 seconds.
    4.  Add Organic Guiltless Superfoods 7 Seed Flour and sea salt to the wet ingredients and mix completely for 30 seconds.
    5.  Make sure there are no clumps with your hands.
    6.  Lightly coat bread pans with non stick spray and add the entire batch of dough into medium size bread pan. 
    7.  Score each loaf 1” deep (dip a sharp knife from one end to the other to allow the gas a chance to escape and make the bread rise) directly in the middle of the loaf from one end of the pan to the other. Place bread immediately into oven (no proofing necessary).
    8.  Bake at 350 degrees for 55-60 minutes. Take temperature from each level of bread and DO NOT PULL BREAD UNTIL IT reaches 185 degrees.
    10.) Pull bread from oven and set timer for bread to cool for 15 minutes in the baking pans. Pull bread from baking pans and allow bread to cool on wire rack for an additional 2-3 hours in bread pans.
    11. Slice bread into (13) or so 1/4” slices and enjoy.
    12. Bread will look like this when cooled and sliced



    Lindsey & Daniel 

    Fudgy Cream Cheese Brownies

    Delicious Fudgy Gluten-Free Cream Cheese Brownies 

    Last week, National Cream Cheese Brownie Day was an official day on the National Food Calendar! We couldn't help from celebrating by baking up a batch of our classic Guiltless Fudgy Brownies and adding a layer of whipped cream cheese on top! We loved the way they turned out and so did all of our gracious tasters. :) This would be a wonderful Valentines treat if you're still looking for your perfect dessert! 


    You know these usual suspects... we keep our ingredients clean and simple. 

    After whipping the cream cheese, maple syrup and vanilla together, we dolloped it around the center of the pan, on top of the unbaked brownie batter. Then took a knife and gently spread it (gently is the key word here) to make an inside square. We liked that the outside of the brownie pan had a plain brownie edge. You could also swirl the cream cheese into the batter, but we wanted a thick layer of cream cheese on top for the full pow flavor!

    All spread out. Not perfect, but ohhh it tastes so perfect! 

    Out of the oven and cooled. These are all they're stacked up to be. :) Gooey, rich and fugy on the bottom and creamy and tangy on the top. We baked this batch for about 30 minutes, but the cream cheese got a little too brown, so we lowered the next batch to 25 minutes and it was perfect! 

    Pair with some fresh strawberries or raspberries and some iced coffee to really kick things up a notch! 


    Yields 16 brownies 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt



    Cream Cheese:

    8 oz Full Fat Cream Cheese, room temperature 

    1/4 Real Maple Syrup

    1 tsp Vanilla Extract



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless Organic 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Whip cream cheese, maple syrup and vanilla extract with a mixer until creamy and smooth. Dollop the whipped cream cheese on top of the brownie batter. Then using a butter knife or spatula, spread out the cream cheese. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean and cream cheese is a light golden color. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. ENJOY! 


    *Store in fridge

    Chocolate Chip Peppermint Cookies

    Grain-Free, Gluten-Free, Delicious Chocolate Chip Peppermint Cookies 

    Baking cookies for holiday parties, gatherings with family and to simply have a stash under my cake dome for my little family and when friends stop by, is one of my favorite simple joys! I love baking with seasonal flavors and am always inspired by the holidays! 

    These Chocolate Chip Peppermint Cookies are one of the best cookies to ever come out of my kitchen! I made two batches before a small gathering this week and all but a few were gone at the end! They are a hit! With the adults and kids, too!. A healthier, Christmas Cookie, with nutrients from 7 seeds, protein and fiber, I'm all for that!! 

    They are soft and chewy and kinda melty chocolate style in the center and slightly browned and a tiny bit crispy on the outside. DELISH! 

    Adapted from

    Makes approx. 27 cookies  


    1/2 c organic coconut oil

    3/4 c coconut palm sugar

    1 organic egg

    1 t vanilla extract

    1 t peppermint extract/flavor

    1/2 t baking powder 

    1/2 t sea salt

    3 c Guiltless Superfoods 7 Seed Flour

    1 c dark chocolate chips

    1/2 c peppermint pieces 



    Beat together coconut oil and sugar until blended and creamy. Add in egg, vanilla and peppermint flavor. Mix until combined and smooth. 

    Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

    Fold in chocolate chips and peppermint pieces. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

    Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

    Cool and enjoy! 

    *If served slightly warm, they chocolate chip centers are still ooegy-gooey and melty! So good!  

    Guiltless Paleo Chocolate Molten Lava Cake

    Grain-Free, Gluten-Free, Dairy-Free and Yeast-Free Guiltless Chocolate Lava Cake!

    This is pretty much the only chocolate cake recipe I'll need for the rest of my life! :) It's simple, decadent and delicious. Rich and chocolatey, and like all Guiltless recipes, you still feel healthy and have tons of energy, sans tummy ache, after you're done!

    The first time we made these little lava cakes, we accidentally baked them too long, which resulted in no lava or soft center. Still a yummy chocolate cake, but not exactly what I was going for. The second attempt resulted in a much gooey-er :) center, which was just perfect! 

    By using a ramekin, they are personal size, which makes everyone feel warm and fuzzy inside getting their own special lava cake! 

    I will definitely be serving these to loved ones this holiday season! 
    Recipe adapted from It was so easy to just sub in our flour instead of the almond flour in their original recipe! I used a 1/1 ratio Guiltless Flour in place of Almond Flour.  


    Makes 4 Lava Cakes 


    4 oz dark chocolate 

    3 T organic, unrefined coconut oil 

    2 organic eggs

    2 T raw, local honey 

    1/2 t vanilla extract 

    pinch of sea salt 

    1 T Guiltless Superfood 7 Seed Flour

    1 T cocoa powder 



    Preheat oven to 375 degrees. Prepare 4 ramekins with non-stick spray and dust with cocoa powder. 

    Melt the chocolate and coconut oil in a large bowl in the microwave (or on the stove top). Stir to combine and set aside. 

    In another large bowl, combine the eggs, honey, vanilla and sea salt. Mix with a hand blender on medium high speed for 4-5 minutes until frothy. Slowly mix in the melted chocolate to the frothy egg mixture. Slowly add in the Guiltless Flour and cocoa powder to the bowl and fold all of the ingredients together. 

    Divide the batter equally among the four ramekins. Place them on a baking sheet and place in the oven for 10-12 minutes until set (mine are ready at 12 mins). Serve warm. 

    *Optional: Serve in ramekin or place plate over ramekin and flip over to release onto plate and serve that way. // Melt extra chocolate and coconut oil for drizzle. // Top with fresh berries, nuts or sprinkles. //