Paleo Apple Cider Donuts GF, DF - The Nourishing Home

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  <meta itemprop="name" content="Paleo Apple Cider Donuts GF, DF - The Nourishing Home">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Marissa Hunt"><meta itemprop="url" content="https://www.marissahunt.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT20M">

   <meta itemprop="totalTime" content="PT35M">

   <meta itemprop="keywords" content="FallRecipe, MapleSyrupLove, DairyFreeDelights, HealthyBreakfast">

   <meta itemprop="ratingValue" content="4.5">

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  <br><div><span itemprop="description">These Paleo Apple Cider Donuts are gluten-free, dairy-free, and bursting with fall flavor. Made with almond and coconut flours, maple syrup, and fresh apple cider, they are a wholesome treat perfect for breakfast or snacking.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">2 cups almond flour</span></li>

   <li><span itemprop="ingredients">1/4 cup coconut flour</span></li>

   <li><span itemprop="ingredients">1 tsp baking soda</span></li>

   <li><span itemprop="ingredients">1/4 tsp sea salt</span></li>

   <li><span itemprop="ingredients">1 tsp ground cinnamon</span></li>

   <li><span itemprop="ingredients">1/4 tsp ground nutmeg</span></li>

   <li><span itemprop="ingredients">1/4 cup coconut oil, melted</span></li>

   <li><span itemprop="ingredients">1/4 cup maple syrup</span></li>

   <li><span itemprop="ingredients">1/4 cup apple cider</span></li>

   <li><span itemprop="ingredients">2 large eggs</span></li>

   <li><span itemprop="ingredients">1 tsp vanilla extract</span></li>

   <li><span itemprop="ingredients">1 cup grated apple about 1 medium apple</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Preheat oven to 350F 175C</span></p>

   <p><span itemprop="recipeInstructions">Grease a donut pan with coconut oil</span></p>

   <p><span itemprop="recipeInstructions">In a large bowl, whisk together almond flour, coconut flour, baking soda, sea salt, cinnamon, and nutmeg</span></p>

   <p><span itemprop="recipeInstructions">In another bowl, whisk together melted coconut oil, maple syrup, apple cider, eggs, and vanilla extract</span></p>

   <p><span itemprop="recipeInstructions">Add wet ingredients to dry ingredients and stir until well combined</span></p>

   <p><span itemprop="recipeInstructions">Fold in grated apple</span></p>

   <p><span itemprop="recipeInstructions">Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full</span></p>

   <p><span itemprop="recipeInstructions">Bake for 18-20 minutes, or until donuts are golden brown and a toothpick inserted into the center comes out clean</span></p>

   <p><span itemprop="recipeInstructions">Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely</span></p>

   <p><span itemprop="recipeInstructions">Optional: Dust cooled donuts with cinnamon or drizzle with a glaze made from coconut butter and maple syrup</span></p>

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Paleo Pumpkin Muffins - Rubies and Radishes

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  <meta itemprop="name" content="Paleo Pumpkin Muffins - Rubies and Radishes">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Eugene"><meta itemprop="url" content="https://www.eugeneshort.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT20M">

   <meta itemprop="totalTime" content="PT35M">

   <meta itemprop="keywords" content="almondflour, cleaneating, healthytreat, glutenfree">

   <meta itemprop="ratingValue" content="4.9">

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  <br><div><span itemprop="description">These Paleo Pumpkin Muffins from Rubies and Radishes are a delicious and nutritious treat that's perfect for a Paleo diet. Made with almond and coconut flour, sweetened with honey or maple syrup, and spiced with cinnamon, nutmeg, and cloves, these muffins are bursting with pumpkin flavor. You can also add pecans and dark chocolate chips for an extra special touch!<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 cup almond flour</span></li>

   <li><span itemprop="ingredients">1/4 cup coconut flour</span></li>

   <li><span itemprop="ingredients">1/2 cup canned pumpkin puree</span></li>

   <li><span itemprop="ingredients">1/4 cup honey or maple syrup</span></li>

   <li><span itemprop="ingredients">3 large eggs</span></li>

   <li><span itemprop="ingredients">1/4 cup melted coconut oil</span></li>

   <li><span itemprop="ingredients">1 tsp vanilla extract</span></li>

   <li><span itemprop="ingredients">1/2 tsp baking soda</span></li>

   <li><span itemprop="ingredients">1/2 tsp cinnamon</span></li>

   <li><span itemprop="ingredients">1/4 tsp nutmeg</span></li>

   <li><span itemprop="ingredients">1/4 tsp ground cloves</span></li>

   <li><span itemprop="ingredients">1/4 tsp salt</span></li>

   <li><span itemprop="ingredients">1/4 cup chopped pecans optional</span></li>

   <li><span itemprop="ingredients">1/4 cup dark chocolate chips optional</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Preheat your oven to 350F 175C and line a muffin tin with paper liners</span></p>

   <p><span itemprop="recipeInstructions">In a mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, nutmeg, ground cloves, and salt</span></p>

   <p><span itemprop="recipeInstructions">In another bowl, whisk together the pumpkin puree, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until well combined</span></p>

   <p><span itemprop="recipeInstructions">Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms</span></p>

   <p><span itemprop="recipeInstructions">If desired, fold in chopped pecans and dark chocolate chips for added flavor</span></p>

   <p><span itemprop="recipeInstructions">Divide the batter evenly among the muffin cups, filling each about 3/4 full</span></p>

   <p><span itemprop="recipeInstructions">Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean</span></p>

   <p><span itemprop="recipeInstructions">Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely</span></p>

   <p><span itemprop="recipeInstructions">Enjoy your Paleo Pumpkin Muffins! They are perfect for breakfast or as a healthy snack</span></p>

   <p><span itemprop="recipeInstructions">Store any leftovers in an airtight container</span></p>

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Vegan Elderflower Cake with Lemon Curd Filling and White Chocolate Frosting

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  <meta itemprop="name" content="Vegan Elderflower Cake with Lemon Curd Filling and White Chocolate Frosting">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Cooking Katie"><meta itemprop="url" content="https://www.cookingkatie.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT20M">

   <meta itemprop="cookTime" content="PT30M">

   <meta itemprop="totalTime" content="PT50M">

   <meta itemprop="keywords" content="afternoontea, floralflavors, sweettreat">

   <meta itemprop="ratingValue" content="5">

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  <br><div><span itemprop="description">With its flowery, citrusy, and sweet flavors, this vegan elderflower cake with lemon curd filling and white chocolate frosting is a real treat. For any special event or afternoon tea party, it's perfect!<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">2 cups all-purpose flour</span></li>

   <li><span itemprop="ingredients">1 cup granulated sugar</span></li>

   <li><span itemprop="ingredients">1 tsp baking powder</span></li>

   <li><span itemprop="ingredients">1/2 tsp baking soda</span></li>

   <li><span itemprop="ingredients">1/2 tsp salt</span></li>

   <li><span itemprop="ingredients">1 cup almond milk</span></li>

   <li><span itemprop="ingredients">1/2 cup vegetable oil</span></li>

   <li><span itemprop="ingredients">2 tbsp elderflower syrup</span></li>

   <li><span itemprop="ingredients">1 tbsp apple cider vinegar</span></li>

   <li><span itemprop="ingredients">1 tsp vanilla extract</span></li>

   <li><span itemprop="ingredients">1/4 cup lemon curd vegan</span></li>

   <li><span itemprop="ingredients">1/4 cup vegan white chocolate chips</span></li>

   <li><span itemprop="ingredients">1/4 cup vegan butter</span></li>

   <li><span itemprop="ingredients">2 cups powdered sugar</span></li>

   <li><span itemprop="ingredients">1 tsp lemon zest</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Warm the oven up to 175F 350C</span></p>

   <p><span itemprop="recipeInstructions">Butter and flour two 8-inch round cake pans</span></p>

   <p><span itemprop="recipeInstructions">Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk</span></p>

   <p><span itemprop="recipeInstructions">Add the vegetable oil, elderflower syrup, apple cider vinegar, and vanilla extract to another bowl and mix them together</span></p>

   <p><span itemprop="recipeInstructions">Mix the dry and wet ingredients together until they are just barely mixed</span></p>

   <p><span itemprop="recipeInstructions">Do not mix too much</span></p>

   <p><span itemprop="recipeInstructions">Evenly spread the batter into the pans that have been prepared</span></p>

   <p><span itemprop="recipeInstructions">Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean</span></p>

   <p><span itemprop="recipeInstructions">As soon as the cakes are cool enough, move them to a wire rack to finish cooling</span></p>

   <p><span itemprop="recipeInstructions">After the cakes are cool, put lemon curd on top of one of the layers</span></p>

   <p><span itemprop="recipeInstructions">Add the second layer of cake on top</span></p>

   <p><span itemprop="recipeInstructions">Use a double boiler or microwave to melt the vegan white chocolate chips and vegan butter for the frosting</span></p>

   <p><span itemprop="recipeInstructions">Allow it to cool a bit</span></p>

   <p><span itemprop="recipeInstructions">Melt the chocolate and mix it with the powdered sugar and lemon zest in a bowl</span></p>

   <p><span itemprop="recipeInstructions">Mix the ingredients together until they are smooth and creamy</span></p>

   <p><span itemprop="recipeInstructions">Use the white chocolate frosting to cover the cake's top and sides</span></p>

   <p><span itemprop="recipeInstructions">Decorate however you like</span></p>

   <p><span itemprop="recipeInstructions">To let the frosting set, put the cake in the fridge for at least 30 minutes before serving</span></p>

   <p><span itemprop="recipeInstructions">Cut it up and enjoy!</span></p>

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Chocolate Cherry Cookies Drizzled with Chocolate

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  <meta itemprop="name" content="Chocolate Cherry Cookies Drizzled with Chocolate">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Reagan Barton"><meta itemprop="url" content="https://www.reaganbarton.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT20M">

   <meta itemprop="cookTime" content="PT10M">

   <meta itemprop="totalTime" content="PT30M">

   <meta itemprop="keywords" content="sweettreats, indulgentdesserts, decadentcookies">

   <meta itemprop="ratingValue" content="4.6">

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  <br><div><span itemprop="description">Indulge in the perfect combination of chocolate and cherries with these delightful cookies. They are soft, chewy, and loaded with three types of chocolate chips for an extra decadent treat.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 cup 2 sticks unsalted butter, softened</span></li>

   <li><span itemprop="ingredients">1 cup granulated sugar</span></li>

   <li><span itemprop="ingredients">2 large eggs</span></li>

   <li><span itemprop="ingredients">1 teaspoon vanilla extract</span></li>

   <li><span itemprop="ingredients">2 cups all-purpose flour</span></li>

   <li><span itemprop="ingredients">1/2 cup cocoa powder</span></li>

   <li><span itemprop="ingredients">1 teaspoon baking soda</span></li>

   <li><span itemprop="ingredients">1/2 teaspoon salt</span></li>

   <li><span itemprop="ingredients">1 cup dried cherries</span></li>

   <li><span itemprop="ingredients">1 cup semisweet chocolate chips</span></li>

   <li><span itemprop="ingredients">1/2 cup white chocolate chips</span></li>

   <li><span itemprop="ingredients">1/4 cup milk chocolate chips</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper</span></p>

   <p><span itemprop="recipeInstructions">Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy</span></p>

   <p><span itemprop="recipeInstructions">Beat the butter-sugar mixture thoroughly after adding the eggs and vanilla extract</span></p>

   <p><span itemprop="recipeInstructions">Mix the cocoa powder, baking soda, salt, and all-purpose flour in a different bowl</span></p>

   <p><span itemprop="recipeInstructions">Mixing until a dough forms, gradually add the dry ingredient mixture to the wet ingredients</span></p>

   <p><span itemprop="recipeInstructions">Mix the semisweet chocolate chips, white chocolate chips, and dried cherries into the cookie dough</span></p>

   <p><span itemprop="recipeInstructions">Leaving enough space between each cookie, drop spoonfuls of cookie dough onto the baking sheet that has been prepared</span></p>

   <p><span itemprop="recipeInstructions">Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven</span></p>

   <p><span itemprop="recipeInstructions">After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling</span></p>

   <p><span itemprop="recipeInstructions">While the cookies cool, in a bowl that is safe to be placed in the microwave, melt the milk chocolate chips in 30-second increments, stirring after each to ensure that the mixture is smooth</span></p>

   <p><span itemprop="recipeInstructions">Over the cookies that have cooled, pour the melted milk chocolate</span></p>

   <p><span itemprop="recipeInstructions">Before serving, let the chocolate drizzle set</span></p>

   <p><span itemprop="recipeInstructions">Savor these mouthwatering Chocolate Cherry Cookies!</span></p>

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