When I first started eating healthy, I knew that in order to make it maintainable, I needed to find a way to satisfy my sweet tooth. I turned to paleo alternatives and fell in love with the process of clean baking; however, it’s an entirely different skill to bake this way. The way alternative flours like coconut and almond interact, and the proportions of sweeteners are different. In addition, it takes a lot of trial and error to find recipes that are clean but actually taste really good. I also realize how expensive it can be. I wanted to share a few of my favorite, simple, go-to recipes that are great if you are starting out, or want to go back to the basics, along with some of my tips and pantry essentials. Hope you find this helpful and tag me on Instagram or use #fewell if you give any of these a try.
Paleo Vegan Banana Bread
You can never go wrong with banana bread, especially from Rachlmansfield. Rachel’s recipes are my GO-TO for super easy recipes that always turn out DELICIOUS. Seriously this is my favorite banana bread of all time. If I do add chocolate chips, I use Hu Kitchen gems.
PALEO VEGAN BROWNIES
Another favorite of mine from Rachel, her brownies are SO good.
MORE FAVORITES:
-Sweet Laurel Bakery: I HIGHLY recommend downloading a copy of the cookbook. It’s my go-to along with Rachel’s recipes. I love the chocolate cake, chocolate chip cookies, and cinnamon rolls (these are a little bit complex). Anytime I need a cake, I make one of hers.
PANTRY ESSENTIALS + TIPS:
These are the staples I always have on hand in case I want to whip something up. I recommend buying in bulk because it’s much cheaper and these are things you will pretty much always need when doing paleo, vegan baking. I go to Costco, Trader Joe’s, and Thrive Market for online. I also like storing my flours in these OXO containers to keep them super fresh.
-Almond flour
-Coconut flour, sugar, oil
-Canned coconut milk, almond milk
-Oats
-Maple syrup
-Cacao Powder
-Dates
-Ground Flax
-Vegan chocolate chips (I use Lily’s kitchen or Hu chocolate)
TIPS:
-To cut down on the amount of dishes I have to do, I try to use as few measuring cups as possible. Start with 1 cup and fill it up according to the different measurements you need. I also recommend using the same measuring tool to measure out almond butter or maple syrup as you did for coconut oil or almond milk as it will help the sticky things not get stuck.
-Line your pans with parchment! Coconut oil does help with greasing things but it is not as strong as a normal grease. Parchment will help things come out easier.
- You can always sub eggs in a recipe by making a “flax” egg. I use 1 tbsp of ground flax with 3 tbsp of water for 1 egg
-Coconut flour and almond flour absorb moisture much more than normal flour, use with caution and follow the EXACT amounts!