Sweet Potato Muffins (Grain-Free, Naturally Sweet)

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

If you follow us on INSTAGRAM you know all about these Sweet Potato Muffins. The recipe is simple to make and requires a short list of ingredients including almond flour making it a grain-free alternative.

Wait! It gets better – skip the mixing bowls and all the ingredients into a blender! Yes, blender! Why spend extra time in the kitchen when you don’t have too!

My goal with this blog (and FlipBox) is to share healthy recipes that are simple to make and require minimal time in the kitchen. So if there is a way to cut corners and save me some time, you better believe I’m gonna do it! Wouldn’t you?

We hope you enjoy these moist, tender, not too sweet and oh so delicious muffins! Let us know what you think!

Btw – we are now live on Pinterest! Make sure to follow us, comment and upload your best FlipSide recipe photos!

 

Ingredients

2 cups almond flour

½ cup coconut palm sugar

1 tbsp baking powder

1 tsp cinnamon

1/8 tsp salt

1 cup mashed sweet potato

½  cup dairy free milk

½  cup unsweetened applesauce

½  cup coconut oil, melted

2 eggs

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!

These muffins are freezer friendly! Make an extra batch and save for later. 🙂

Print Recipe
Print Recipe
Sweet Potato Muffins (Grain-Free, Naturally Sweet)
These super moist, tender, not too sweet and oh so delicious muffins are a great breakfast or snack option! Make extra and freeze them for later!
Sweet Potato Muffins - Grain-Free, Naturally Sweet, Gluten-Free
Servings
Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup mashed sweet potato
  • 1/2 cup dairy-free milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
Servings
Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup mashed sweet potato
  • 1/2 cup dairy-free milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
Sweet Potato Muffins - Grain-Free, Naturally Sweet, Gluten-Free
Instructions
  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Light, Cakey Brownies (GF)

Light, Cakey Brownies (GF)

Do you prefer a Fudgy Brownie or a Light, Cakey Brownie? I choose cakey and Joe LOVES Fudgy with…wait for it….walnuts (if you follow me on Instagram I talk about Joe’s walnut obsession quite a bit).

Brownies are cool and all but sometimes it’s just too much – too dense and too much chocolate. I know, I know most people will think I’m crazy but it’s how I feel, mmk? 🙂
SOOO I developed the recipe for these Light and Cakey Brownies hoping Joe would change his mind and it worked. He said “these are delicious but you know what’s missing…WALNUTS!” *sigh! Noted for next time, Joe!
Made with natural ingredients like cassava flour (a gluten-free alternative to all-purpose flour) and coconut palm sugar, these little gems make the perfect dessert or snack. Plus they’re better-for-you and insanely delicious.

Ingredients

1 stick grass-fed unsalted butter

1 cup coconut palm sugar

3 eggs

½ cup cocoa powder

1 tsp instant coffee

½  tsp baking powder

½ cup semi-sweet dark chocolate chips, melted

¾  cup cassava flour

¼  tsp xanthan gum

¼ tsp sea salt

Instructions

  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!

So now tell me, are you Fudgy? Or Cakey? 🙂

Print Recipe
Print Recipe
Light, Cakey Brownies (GF)
Gluten-Free Brownies Made with Cassava Flour! A healthy, gluten-free alternative that is delicious and packed with flavor. Dig in!
Gluten-Free, Naturally Sweet Brownies, Kid-Friendly Dessert
Servings
Ingredients
  • 1 stick grass-fed unsalted butter
  • 1 cup coconut palm sugar
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp instant coffee
  • 1/2 tsp baking powder
  • 1/2 cup semi-sweet dark chocolate chips, melted
  • 3/4 cup cassava flour
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
Servings
Ingredients
  • 1 stick grass-fed unsalted butter
  • 1 cup coconut palm sugar
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp instant coffee
  • 1/2 tsp baking powder
  • 1/2 cup semi-sweet dark chocolate chips, melted
  • 3/4 cup cassava flour
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
Gluten-Free, Naturally Sweet Brownies, Kid-Friendly Dessert
Instructions
  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Gluten-Free, Baked Falafel Bowls

Gluten-Free, Baked Falafel Bowls

Last year, Joe and I traveled to Amsterdam to celebrate his 40th birthday. It was our first International trip without Carolina (thank you, Mom!). We spent 4 lovely days touring the city and enjoying great food.

Late night we would stop at a local spot and order one falafel to share. It came on a warm whole wheat pita with lettuce, tomato, and lots and lots of tahini dressing – I can still taste it! We have yet to find falafel that fresh and delicious in the states but we’re not giving up.

Here is a healthy flip for falafel inspired by our trip!

Ingredients

1 15 oz can organic chickpeas, drained and rinsed

2 cups fresh cilantro, chopped (parsley also works)

2 tablespoons fresh lemon juice

2 large garlic cloves, minced

1/2 yellow onion, chopped

1 1/4 teaspoons cumin

1/2 cup gluten-free oat flour

Salt and fresh ground pepper to taste

Tahini Dressing (optional)

Ingredients

1/2 cup lightly roasted tahini

1/2 cup water

1/4 fresh lemon juice

2 garlic cloves, minced

salt and fresh ground pepper to taste

Instructions

Preheat the oven to 375 degrees F. Add all ingredients to a food processor and mix to combine. Careful not to over mix, you want to keep some texture. Transfer to a large mixing bowl, cover and refrigerate to set, 15-20min or until mix is firm enough to handle. Once set, remove from refrigerator. Use your hands to scoop out the mix and form into small balls, about ½ inch thick. Place the balls on a baking sheet lined with parchment paper. Bake in preheated oven for 30-40min. The longer they bake the firmer they get. Serve warm over fresh veggies and drizzle with tahini dressing. Enjoy!

Tahini Dressing: blend all ingredients in a blender until smooth

Toppings (optional)

Fresh Spinach

Cherry tomatoes, chopped

Red onion, chopped

Joe and in front of the canals in Amsterdam. 🙂

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Cauliflower “Risotto” with Mushrooms

Cauliflower “Risotto” with Mushrooms

I often crave the creamy and gooey texture of risotto but I don’t crave the unhealthy calories and fat that come with it. This past weekend I came across a recipe for vegan mushroom risotto using nutritional yeast as the substitute for Parmesan cheese and thought to give it a try. Typically, risotto takes more time than most dishes I make (or have time to make) so I FLIPPED the rice for cauliflower rice to reduce cooking time. The combination of ingredients worked well together and I was able to get a creamy consistency similar to traditional risotto. Best part? I didn’t feel guilty eating it! Here’s how you can make it at home.

Ingredients

12 oz cauliflower rice

1/4 cup vegan butter (or ghee for a non-vegan version)

8 oz fresh mushrooms, chopped

2 garlic cloves, minced

1/4 cup dry white wine

1/4 cup vegetable broth

1-2 tbsp unsweetened almond milk (or any unsweetened nut milk)

1 tbsp nutritional yeast, more for serving

salt and pepper to taste

 

Instructions

In a large pan over medium heat, melt butter. Add mushrooms and garlic and sauté until mushrooms are tender and start to brown. Reduce heat, add cauliflower rice and combine until the rice is fully coated with butter mixture. Add white wine and cook until liquid is mostly evaporated. Add vegetable broth one tablespoon at a time string frequently until liquid evaporates each time. Repeat the step with the unsweetened almond milk. When the rice is becoming tender add nutritional yeast and cover with a lid allowing the steam to finish cooking the rice, 2-3 min. Remove from heat and season with salt and pepper. Serve hot and top with additional nutritional yeast (optional).  Enjoy!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts:

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018