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    Pumpkin Banana Chocolate Chip Muffins

    Pumpkin Banana Chocolate Chip Muffins

    As soon as September hit we were ready for all things pumpkin around here! We used our amazing 7 Seed Flour (of course!) making these muffins grain free and gluten free! They are insanely moist and pack a perfectly sweet punch that will satisfy your pumpkin and chocolate cravings for sure. Here's what we did....

    As with most baking recipes- first mix all wet ingredients in one bowl, and dry in another. Make sure to mash your banana and slightly beat your eggs before adding to the mix. (Or forget to do that like I did and spend extra time mashing as you mix everything together! Ha!)

    https://www.guiltlessgoodies.com/collections/all/products/gluten-free-flour-7-seed

    Next add wet to dry ingredients and mix until just combined.

    This is a sticky batter, so don't be alarmed! The easiest way to fill your muffin tin is with the help of a cookie dough scoop like this one. They aren't very expensive and if you're a baker, you'll never be sorry you bought one. I reach for mine often, whether it's for baking or for scooping out home-made meatballs!

    I lined my muffin tin with liners but I would recommend spraying the tin with non-stick spray instead. I found that many of my muffins stuck to the liners even when cool, and sucking muffin liners isn't cute...but I did it anyway because these muffins are that good. Therefore, fill your non-stick sprayed, 12 count muffin tin 3/4 full. Also, sprinkle a few extra mini chocolate chips on top because CHOCOLATE, and because you're a fancy baker who knows how to make things that not only taste good, but look good too!

    Throw these babies in the oven for 25-30 minutes. I know this seems like a long time for muffins, but this is such a wet batter I found that mine still weren't done at the 20 minute mark. Ovens vary though, so check yours around 20-22 min and see how they look.

    They come out smelling like heaven, and other people in your house will emerge from their rooms and ask what you're up to. Feel free to use the power of these delicious treats to bribe said people to do things in order to taste one. Or not, just saying!

    And your last step is take some Instagram worthy photos of your muffins and tag us so we can see! We hope you enjoy!

    Pumpkin Banana Chocolate Chip Muffins

    (recipe adapted from Jen Eddin's Pumpkin Banana Muffin)

    Ingredients:

    • 1 medium banana, mashed
    • 1/2 c pumpkin puree
    • 1/3 c maple syrup
    • 2 eggs
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/4 c 7 Seed Flour
    • 1 tbsp pumpkin pie spice
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 c mini dairy free chocolate chips

    Directions:

    1. Preheat oven at 350 and spray 12 count muffin tin with nonstick spray.
    2. In a medium bowl, combine mashed banana, pumpkin, maple syrup, lightly beaten eggs, melted coconut oil and vanilla. Whisk to combine.
    3. In a larger separate bowl, combine 7 Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to combine.
    4. Add wet ingredients into dry plus add chocolate chips. Mix until just combined.
    5. Evenly distribute batter in muffin tin, about 3/4 full.
    6. Place in your 350 degree oven and bake 25-30 min.
    7. Remove from tin and cool on wire rack.
    8. EAT AND ENJOY!

    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!! 

     

    Ingredients:

    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 

     

    Directions:

    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 Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

     

    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

     

    Inspired by Wholesomelicious 

    Makes 15 cookies

    Ingredients: 

    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 

     

    Directions: 

    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!

     

    Guiltless Blueberry Pecan Crumb Cake Recipe

    There are some days when you just need cake for breakfast! And since a frosted cake for breakfast might be reserved only for birthdays ;), we found a way to give you cake that is totally acceptable for all the days when you want cake and it's not the day you were born! We present, Guiltless Blueberry Pecan Crumb Cake! Because when it's made with chia, flax, hemp, pumpkin, sunflower, poppy, sesame seeds, coconut oil, pecans, eggs and cinnamon, there is no guilt involved! 

    This crumb cake has a moist, gooey, dense center, nice crisp crust on the outside, and a slightly sweet, rich, and buttery crumble topping. The blueberries are fresh, sweet and light. We made several versions of this cake before landing on the final product, so needless to say, we ran out of fresh blueberries by around cake 2 or 3. We then started using frozen blueberries, and they did awesome, too. So fresh or frozen will do well! You might just need to cook a few minutes longer with frozen blueberries. 

    Happy Easter everyone!! 

     

    Ingredients:

    Cake:

    1/4 cup coconut oil, room temp (not melted)

    1 cup coconut sugar (or to your liking) 

    2 eggs, room temp

    1/4 almond milk

    1 tsp vanilla extract

    2 1/4 cups Guiltless Seed Flour

    2 tsp baking powder

    1/2 sea salt

    1 tsp cinnamon

     

    Streusel:

    1 cup chopped pecans

    2 tbsp coconut sugar

    1/4 coconut oil, room temp (not melted) 

    1 1/2 tsp cinnamon

    2 tsp Guiltless Seed Flour

    1 cup blueberries

     

     

    Directions:

    1. Preheat oven to 375 degrees. 
    2. Spray 8x8 aluminum baking pan with non-stick cooking spray.
    3. I use a stand mixer for this recipe. In your mixing bowl, add your coconut oil and whip for a minute. Add in sugar and whip together for another minute. Crack in eggs and mix. Add in milk and vanilla. Mix again. 
    4. In another bowl add your dry ingredients: Guiltless flour, baking powder, sea salt, and cinnamon. Mix together. 
    5. Add your dry ingredients into your wet ingredients. Put mixer on medium-high speed and mix for 3-5 minutes until combined and smooth. 
    6. In your prepared baking pan, place the cake batter in pan. Smooth out to all corners and even on top. 
    7. Combine streusel ingredients in a bowl: chopped pecans, coconut oil, coconut sugar, cinnamon, flour. Mix well with a fork. 
    8. Evenly spoon streusel on top of cake. 
    9. Top with blueberries spread out on top of streusel. 
    10. Bake for 38-40 minutes, or until knife inserted in middle of cake comes out clean. 
    11. Cool for 20 minutes. And enjoy!! 

     

     

     

     

    Roasted Acorn Squash Soup

    Nothing says comfort like a bowl of hot soup. Especially when it's homemade and full of delicious, healthy, aromatic ingredients! This Roasted Acorn Squash Soup is a favorite around our house during fall and winter when acorn squash is at it's peak!  

    Ingredients:
    2 medium Acorn Squash - halved and seeded
    1 medium Onion - finely chopped
    1 large Carrot - finely chopped
    2 Cloves Garlic - minced
    2 Tbs Olive Oil
    3 1/2 Cups Chicken Broth
    1/4 Cup Heavy Cream 
    1/2 tsp ground Nutmeg
    Coarse Salt & Cracked Pepper to taste


    Instructions:
    Brush cut side of squash with Olive Oil. Season with Salt & Pepper. Place cut side down on a baking pan. Bake at 400 degrees for 30 to 35 minutes or until squash is easily pricked with a fork.

    In a 5 quart stock pot, saute Onion, Carrot and Garlic in Olive Oil until tender. Season with Salt & Pepper.

    Take squash that has been cooled to the touch, scoop out squash into the stock pot with onion mixture. Add the broth and simmer over medium heat for about 20 minutes or until squash is tender.

    Use and immersion blender to puree the soup in the stock pot, or carefully put mixture into a blender no more than half full. Puree in batches and return to stock pot.

    Stir in Heavy Cream, Nutmeg and Salt & Pepper to taste.

    Top with Guiltless Croutons, optional.