Cupcake or muffin? Now that is the question. I did a bit of research on “what’s the difference between a cupcake and a muffin” and the general consensus tends to be that cupcakes are higher in sugar, always sweet (never savory), more moist than a muffin (I disagree on this one – depends on the muffin/cupcake), the batter is smoother and fluffier and creates a more airy dessert, and cupcakes are topped with frosting.
I have to say…based off these characteristics, whether you call something a cupcake or a muffin is up to you. There doesn’t seem to be a fine line (although some passionate, skilled bakers would probably disagree with me). And it gets even more confusing when you start talking about Paleo or Vegan desserts, as they don’t often follow baking “rules”. What are your thoughts?
I’m pretty sure the experts would disagree with me, but I decided that these Tigernut Flour Cupcakes were cupcakes, not muffins. They are airy, but moist, sweet (to my palate) and topped with frosting. But, if it makes you feel better about eating them, then by all means call them Tigernut Muffins!
These Tigernut Flour Cupcakes are Paleo friendly and nut free, only require 8 ingredients (and that’s including simple things like baking powder, salt and water) and are incredibly easy to make. Oh, and did I mention they are healthy for a cupcake? Yah, I’m pretty sure they are the healthiest cupcake recipe you’ve ever seen 😉 Read More
So long as you aren’t allergic to chocolate, these Chocolate Tigernut Waffles are a wonderful allergy-free breakfast treat. I like to make them for my kids once or twice a week since they are easy to prepare and fairly healthy.
This recipe is not only free of all common allergens, but also Paleo and Vegan friendly. The waffles are sweetened with maple syrup and contain just 8 simple ingredients.
It’s getting to be that time of year…the time when your garden is overflowing with more zucchini than you know what to do with and you’ve exhausted the list of neighbors interested in receiving free bags of this plentiful summer squash. Anyone relate?
Okay, okay, so I’m not in this boat – we didn’t grow any zucchini this year, but I vividly remember growing up and having our family garden overrun by zucchini. Those plants get huge! I also remember going out to pick zucchini one day and not having any ripe on the vine and then heading back the next day to find them the size of a watermelon! They grow with exceptional speed.
My parents still grow zucchini and I’m one of those “neighbors” currently receiving free zucchini…not mad about it in the least bit. However, I’m the only one in my little family of four that likes this summer squash. I don’t mind having more to myself, but I do like the challenge of getting more vegetables into my family’s diet. So I decided to create a Paleo zucchini Muffin recipe and test it on my boys (husband included). I figure, if they like these healthy zucchini muffins, then anyone else who isn’t a fan of zucchini can be sure to like them too. And guys, these were a total hit!
These grain-free Cassava Zucchini Muffins are a great way to use up any excess summer squash and sneak some zucchini into anyone’s diet who may not be fond of this vegetable. They are slightly sweetened with honey, gluten-free, grain-free and made with only 8 simple ingredients. Read More
When my youngest son turned one (back in June 2018), I scoured the internet for a great “Katie-approved” baby birthday cake. I found a few decent recipes, but none that quite met my standard. Sure, there were many recipes that were egg and dairy free, but I failed to find a baby smash cake that was Paleo, Vegan AND allergy-friendly; meaning free of any grains, gluten, dairy, eggs, nuts, vegetable oils and refined sugar.
As I started recipe testing, I quickly realized why the “perfect” baby cake wasn’t out there: it’s not easy to create a cake with all of these requirements. It took me about 5 attempts, but I finally found a combination of ingredients that I was/am happy with. My main goal was to create a mini cake that was not only acceptable for babies with food allergies, but that was also low in added sugar and still tasted great. By golly, I think I’ve done it!
This healthy Baby Smash Cake is perfect for any child’s first birthday. Although it’s meant as an individual cake (for a baby to smash 😉 ), it would serve 4 if you plan on making it for another occasion. I’ve also included the recipe for low sugar frosting, which complies with all of my cake “standards”.
I’ve eaten more salads in my lifetime than I can count. And even though I consume a salad nearly every day, I’m not sick of them yet. The key to a delicious, filling and satisfying salad is in the toppings. I consider any dish with an un-cooked leafy green as the base a salad. So today, I’m compiling a list of some of my favorite Whole 30 approved salads that are easy to throw together and anything but boring.
Take note, these are salad ideas, not detailed recipes 😉 Read More
When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin. I’ve tried only a handful of bakery muffins and although I’ve never tasted one that disappointed me I could never quite get over the insane sugar content. Plus, I’m gluten-free these days and many bakeries around Boise do not offer gluten free options.
But these blueberry muffins…oh heavens! THESE are delicious! Plus, my muffins are low in sugar and gluten-free…they’re even Paleo friendly.
My love for plantains has grown immensely over the past few years. I’m always down for a plate of fried plantains or eating them air-dried, but I also enjoy experimenting with them in breads, muffins, and brownies.
Today I’m introducing you to my newest obsession: Carrot Cake Plantain Bread. It’s great plain or dressed up in a savory or sweet fashion (think: avocado toast or drizzled with yogurt and fresh berries).
This Carrot Cake Plantain Bread is Paleo, Vegan and allergy friendly. Not only is if free of eggs, nuts, dairy and grains, but it also doesn’t contain any added sugar or sweetener. Read More
This dessert is up there as one of my top 5 favorite desserts of all time. Not only do I love the taste, but it is such a simple, crowd-pleasing dessert that can be tweaked here and there to your liking. In other words, the ingredients can easily be swapped and the measurements don’t need to be exact.
This No-Bake Paleo Chocolate Torte has a crunchy pecan-coconut crust and a thick, rich filling made of chocolate, coconut cream and almond butter. This recipe doesn’t require any baking, and is both Paleo and Vegan friendly.