We're counting down to the 4th of July around here! We'll be taking our big family vacation of the summer to our favorite place, Crested Butte, CO! Our little family has so many memories there already, including it being the place where the idea to "use seeds" came to me. And it's also the place where we got the name "Asher" as we visited when we were pregnant with our third son. 
On the 4th, we will attend the parade in town and will try to stay up late enough to watch fireworks. We'll also eat lots of good food and include our favorite recipes, like this Lemon Tart! 
Inspired by PaleoOMG. This is soo good! Daniel called it one of the best things I've ever made. That's huge! But the toddlers didn't seem interested. I guess little ones and lemon aren't always a match, but I would definitely make it for the older crowd or those that love tart! 
The crust is an almond butter and Guiltless flour base with coconut flakes and walnuts. You don't bake it, so it stays a little soft. It isn't a crispy, flakey crust - more of a rich almond butter and walnut crust with a little crunch from the nuts. Daniel loved the crust as is. So you can take his word for it! -- UPDATE: I also tried baking the crust, and it turned out great! I think Daniel preferred the softer crust still. But I think the crunchy crust would be preferred by most people. Anyway, directions for both are below, so you can choose yours! BTW these tarts in these photographs are the softer version (not baked). 
Ingredients: 
For the crust
  • ½ cup almond butter
  • ½ cup Guiltless 7 Seed Flour 
  • 1 cup unsweetened shredded coconut
  • ⅔ cup walnuts
  • 1 heaping tablespoon coconut milk (full fat, in the can) 
  • 1 heaping tablespoon raw honey
  • pinch of salt
For the topping
  • 5 eggs, whisked
  • ⅓ cup honey
  • ⅓ cup Coconut Oil (unrefined)
  • juice of 4 lemons
  • 1 cup blueberries
  • ½ cup raspberries
  • ½ cup strawberries 
Directions: 
1. Place all crust ingredients in food processor and mix until smooth. (Our big food processor broke, so I used a small one and everything still fit!) 
2. Add crust ingredients to an 8x8 baking dish (use glass if you have it so you can see the pretty inside!) and press down to form an even crust. / For crunchy crust: bake at 350 degress for 10 minutes / For softer crust: Put in fridge for about 20 minutes (no baking for soft)
3. While the crust is baking / or hardening in fridge, make your lemon topping.
4. Place a small saucepan over medium heat.
5. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
6. Continue stirring together until mixture begins to thicken. Increase heat to medium high, if needed to thicken. (just make sure not to cook your eggs) 
7. Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
8. When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you'd like! You might alternate berries to get some of each in every square! 
9. Enjoy! 

 

Last weekend a customer in Austin reached out to us after finding that our Chocolate Chip Cookies were sold out at one of our local retailers. Sad, but true! They sell fast, which can be both good and bad, right! 

So she bought a bag of our 7 Seed Flour to make Chocolate Chip Cookies herself! I like a gal that doesn't take "sold out" for an answer! 

 

She told me that she is an alternative flour baking chemist! That she always uses alternative flours, mainly almond flour, but that she and her two year old daughter love to bake together and couldn't wait to use our flour! How cute is that?! 

We both used this recipe to make our Crispy & Chewy Chocolate Chip Cookies, and they turned out delish!! Very different than the cookies we sale pre-made. We changed a few things up in the recipe. So it's kind of cool that you can have your Guiltless Chocolate Chip Cookies two ways! 

Makes approx. 27 cookies  

Ingredients:

1/2 c organic coconut oil

3/4 c coconut palm sugar

1 organic egg

1 t vanilla extract

1/2 t baking powder 

1/2 t sea salt

3 c Guiltless Superfoods 7 Seed Flour

1 c dark chocolate chips 

 

Directions:

Beat together coconut oil and sugar until blended and creamy. Add in egg and vanilla. Mix until combined. (I like to "cream" my coconut oil and sugar for a few solid minutes to get it nice and soft and whipped.)

Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

Fold in chocolate chips. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

Cool and enjoy! 

*If served slightly warm, the chocolate chip centers are still ooegy-gooey and melty! So good!  

 

Guiltless 'Almond Joy' Bars 

Daniel and I are always looking for fun new recipes to make with our 7 seed flour. These no-bake coconut bars are SO good, light, delicious and fun, because there's literally no "baking" involved! And sometimes a no-bake recipe that you can whip up on a hot summer's day is the most fun of all!

You just blend everything in your food processor, press into a pan, chill, slice and eat! 

 

My friend, Ally said they taste like an "Almond Joy" - and that's when the name was born! You know anything with a name like that is a winner! 

 

 Recipe adapted from Chocolate Covered Katie.

I added walnuts and chocolate chips, but you could also make them plain. Or add in other goodies you love! 

 

Ingredients: 

2 cups unsweetened shredded coconut 

2/3 cup Guiltless 7 Seed Flour

1/2 cup pure maple syrup

1/4 cup organic, unrefined coconut oil (unrefined tastes and smells like coconut! refined coconut oil has no flavor or aroma) 

1 tsp vanilla extract 

1/8 tsp sea salt 

1/2 cup chocolate chips

1/2 chopped walnuts 

 

Directions: 

Combine all ingredients (except chocolate chips and walnuts) in a food processor. Once everything is fully combined, stir in chocolate chips and walnuts. In an 8x8 baking dish, press mixture down and smooth out on top. Refrigerate for an hour, or freeze for about 20 minutes, before slicing. Garnish with extra coconut, walnuts and chocolate chips! 

Enjoy! 

 

Guiltless Paleo Chocolate Chip Almond Butter Muffins

I don't know what it is about summer, but I love to have muffins around the house. It might be that the kids are home more, meaning they're doing lots of snacking, so mama better prepared! Or maybe it's because I know I'm going to be seeing family and friends more often for play dates and vacations, and I always love to have healthy treats that make my people ooh and ahh!  

These Guiltless Paleo Chocolate Chip Almond Butter Muffins definitely get both of those jobs done! They're nice and big, so they're filling and also give a great presentation. The combination of the delicious and moist 7 Seed Flour with coconut oil and almond butter, makes it an incredibly soft muffin on the inside. The almond butter isn't overpowering, it's quite subtle, and I bet you could even add more to your batter if you wanted. Just be careful if you do, because too much nut butter will dry it out - so I would add extra coconut oil if you decide to add extra almond butter! :) 

Another way you could change these up, would be to use large chocolate chips or chocolate chunks for more of an intense chocolate bite. The mini chocolate chips are also more subtle, so use bigger chocolate pieces if you want more of an explosive chocolate, which would be delicious! 

These are wonderful as is! The kids, parents and grandparents all loved them in this family! 

Ingredients:

Muffins:

5 large cage-free eggs

3/4 cup coconut sugar

1/3 cup unrefined, coconut oil 

1/2 cup almond butter (creamy or chunky)

1 tsp vanilla extract

3 cups Guiltless Superseed Flour

1 tbs baking powder

1/8 tsp sea salt 

1 cup chocolate chips (Enjoy Life is our favorite) 

 

Topping:  

12 dollops of almond butter 

chocolate chips 

 

Directions:

1. Preheat oven to 350 degrees. Spray regular 12 inch muffin pan with non-stick cooking spray or line with paper liners. Set aside. 

2. In a mixing bowl combine eggs, coconut sugar, coconut oil, almond butter and vanilla. Beat until well mixed.

3. Add in flour, baking powder, and salt. Beat for another few minutes until thick and fully combined. Stir in chocolate chips.

4. Using an ice cream scooper, fill muffin tins about 3/4 way full. 

5. For the topping: put a dollop of almond butter on each muffin batter. Swirl with knife (don't swirl all the way down into the muffin, just gently swirl around the top). Sprinkle on chocolate chips. 

7. Bake for about 18 minutes. (Knife or toothpick inserted into the middle of a muffin should come out clean) 

8. Remove and cool on a wire rack for about 10 minutes.

9. ENJOY! 

 

 

 

Good Sale

Get a free bag of Guiltless Superseed Flour AND 2 Free Packs of our Dark Chocolate Chip Muffins with orders over $75! 

Oh! And you even get FREE SHIPPING! 

In the Notes section of your order say,
"1 FREE FLOUR + 2 FREE LOVE MUFFINS"
no discount code necessary. offer ends Friday 6/9/17  at midnight 

We've made many Guiltless Blueberry Muffins in our time... but we haven't made any quite like this! We've added a baked in cinnamon struesel that takes things to a whole new level. I like fresh, organic blueberries in my muffins. The juicy tart berries with the sweet coconut sugar and moist coconut-oil crumb is SO good!

 

I brought a batch to a "Bachelorette" watching party tonight, and all of the girls raved over these, even more than the bachelors! :) 

 

Ingredients:

Muffins:

4 large cage-free eggs

1 cup coconut sugar

1 tbs unrefined, coconut oil 

1 tsp vanilla extract

3 cups Guiltless Superseed Flour

1 tbs baking powder

1 tbs ground cinnamon

1 1/2 cups fresh blueberries

 

Streusel:  

2 and ½ tbsp Guiltless Superseed flour

3 tbsp cold coconut oil (I put mine in the freezer for about 5 mins) 

1 tsp cinnamon

2 tbsp coconut sugar

Directions:

  1. Preheat oven to 350 degrees. Spray regular 12 inch muffin pan with non-stick cooking spray or line with paper liners. Set aside. 
  2. In a mixing bowl, combine coconut sugar, coconut oil, eggs and vanilla. Beat until well mixed. 
  3. Add in flour, baking powder, and cinnamon. Beat for another few minutes until thick and fully combined. Fold in blueberries. 
  4. Using an scooper, fill muffin tins about 3/4 way full. 
  5. Bake for 10 minutes. Make streusel while muffins do first part of bake.
  6. Blend the streusel ingredients together with a pastry blender until a thick crumb develops. After 10 minutes of baking, pull muffins from oven, top with streusel. 
  7. Return muffins back to oven and finish baking for another 10 minutes (20 minutes total). Muffins will be golden brown. 
  8. Remove and cool on a wire rack for about 10 minutes. 
  9. ENJOY! 

 

 

 


 

National Donut Day on Friday had us inspired to make a brand new Guiltless Skinny Donut Recipe! I had been dreaming of a chocolate chip Guiltless Donut for some time now. And had recently made this caramel sauce for a banana bread. More on that another time! Decided this caramel drizzle would be just what the chocolate chip donut needed. 

These chocolate chip donuts are just the perfect amount of sweet. And the caramel drizzle is made from four simple ingredients! We dipped a couple of the donuts in the caramel first. Then we drizzled the others, and we decided we like the drizzle better. But do what looks good to you! 

Mini chocolate chips would probably work better in this recipe. We only had the normal size, but try using mini chips, if you can!  

 

Makes 6 donuts 

Ingredients:

Donuts: 

2 organic eggs

1 3/4 c Guiltless Superfoods Flour

1 T unrefined, organic coconut oil 

1 t cinnamon

1/2 t baking powder 

1/4 t sea salt

1/2 t vanilla extract 

3/4 c coconut sugar 

1 c chocolate chips (we use Enjoy Life

Caramel Icing:

1 c Coconut Milk (canned, full fat, I like the brand "Thai")

4 T coconut sugar

1 t vanilla extract

1/4 t sea salt

 

Directions:

Make Caramel first:

In a small saucepan over low heat, stir together the coconut milk and coconut sugar to dissolve. Raise the heat enough to bring to a boil stirring, then boil for 15 more minutes over medium (more than a simmer but not a rollin boil) or until thickened and deep golden brown. Remove from heat stir in 1 tsp vanilla and dash sea salt. Chill in the fridge until ready to use.

Preheat oven to 350 degrees. 

Add all ingredients, except chocolate chips, to a large mixing bowl and mix until totally combined. (I used my KitchenAid stand mixer, but a hand mixer should work, too!) Then mix in chocolate chips.

Spray a donut pan with non-stick cooking spray. 

Spoon batter evenly into each of the 6 molds. 

Bake for 18-20 minutes or until slightly golden. (mine got pretty brown at 20 mins)

Cool for at least 10 minutes. 

Remove from pan and drizzle or dunk in caramel. 

Enjoy! 

 

*I found my donut pan at my local Target. You can also order through this link on Amazon.

 

 

 

 

Plain Guiltless Chocolate Chip Donuts 

Dipped in Caramel Glaze

Drizzled with Caramel Glaze 

 

Caramel Glaze Recipe from Paleo Running Momma 

 

I'm always inspired by what my healthy friends are eating and new Guiltless recipes they'd like to see. This meatball recipe came to me from a dear mom friend, Ally! We chuckled over all the veggies we can hide in these meatballs without our kids even knowing! 

There's spinach, onion and garlic in these - and you can even play with adding carrots, kale or anything you'd like! 

I usually make a big batch with 2lbs of meat and store the extras in an airtight container in the fridge. They're so easy to make a quick, healthy meal or snack! 

I used ground turkey for the meatballs shown here. 

 

Ingredients: 

2 lbs meat of choice (I usually use grass-fed ground beef or ground turkey)

1 egg

1/3 cup Guiltless Superseed Flour

3 cloves chopped garlic

1/3 cup chopped spinach

1/4 sweet onion

Italian seasoning (to your taste)

Sea salt + Pepper 

 

Instructions:

Preheat oven to 425 degrees. Mix all ingredients together in a large bowl. Form into golf ball size. Drizzle with olive oil on a sheet pan. Bake for 20-25 minutes until browned.

 

 

Guiltless Chocolate Chip Cookie Cake 

 

Happy Memorial Day Weekend! We're so excited about this recipe - and the long weekend! Daniel and I are taking a night away in Horse Shoe Bay to finally celebrate our 7th wedding anniversary! All the beauty of the Texas Hill Country is so refreshing to our souls. 

Now to the GOOD STUFF! I recently had a customer ask if we could make her all-time favorite dessert... cookie cake... Guiltless style! I had never even considered making this dessert, so it sounded fun and exciting!

 

Then a friend who recently bought our flour from HEB reached out asking for a cake recipe her husband could make for her birthday today with our flour. Immediately the cookie cake idea came to mind. I sent her over the idea, and she said, "yep! that's the one!" 

I found a paleo cookie cake recipe online and was hoping I would be able to just sub in our flour, and guess what... that's what I did, and it turned out perfectly! I absolutely love when we can just sub in our flour 1:1 in recipes, because it makes it so easy to use! 

This recipe is from Paleo Running Momma. I just made a few modifications and of course, used Guiltless Superseed Flour! 

It's sooo good you guys! 

I made the cake twice and did the frosting different each time. Once with just fudge frosting and chocolate chips - then the second time I added the almond butter chocolate swirl layer. Both ways are delicious, but I think the almond butter chocolate swirl layer adds another dimension of creaminess and deliciousness! Do which way looks good for you! 

 

Guiltless Chocolate Chip Cookie Cake with Fudge Chocolate Chip Frosting

Guiltless Chocolate Chip Cookie Cake with Fudge Almond Butter Swirl Frosting

 

Ingredients: 

  • For the "Cake" Layer
  • 1 egg plus 1 egg-yolk, room temp
  • ½ cup coconut oil (room temp is fine) 
  • ½ cup organic coconut sugar 
  • 2 tsp pure vanilla extract 
  • 2 1/4 cups Guiltless Superseed Flour 
  • 1 tsp baking powder
  • ⅛ tsp sea salt
  • ⅔ cup dairy free dark chocolate chips (We use Enjoy Life) 
  • For the Chocolate Fudge Layer
  • ¾ cup dairy free dark chocolate chips (I used Enjoy Life)
  • 2 tbsp coconut oil
  • ¼ cup nut butter of choice (we used almond butter) 
  • 1 tsp maple syrup, raw honey, or favorite sweetener (optional)
  • For the Almond Butter Fudge Layer
  • ¼ cup (or other smooth nut butter)
  • 3 tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 tbsp raw honey or pure maple syrup

 Instructions:

  1. Make the cookie cake layer:
  2. Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil or a non-stick cooking spray like Pam.
  3. Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
  4. And in all the dry ingredients into the same bowl as the wet, then slowly beat into the wet mixture to form a sticky dough.
  5. Stir the chocolate chips in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15-20 minutes, or until set in the middle, remove from oven and set aside to cool.
  6. For the Chocolate Fudge Layer: (make this while the cake is baking)
  7. In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool. (Make sure cake is completely cool or frosting will run off a lot... happened to me :)) 
  8. For the Almond Butter Fudge Layer
  9. In a mixing bowl, combine the melted coconut oil with the nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla. Stick in fridge to cool. 
  10. Once the cookie cake is cooled, spread the chocolate fudge layer on generously, followed by the almond butter layer. If you want to create pretty designs, you can go back over the almond butter layer with some swirls of the fudge frosting, or you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
  11. Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftover fudge and almond butter frosting in the fridge (you  removing about 30 minutes before serving to soften the fudge layers.
  12. Enjoy!

Good News

Our biggest sale yet!
Get 2 FREE products of your choice (Skinny Donuts, Best Cookies Ever, Hippie Tortillas and/or Superseed Flour) with FREE SHIPPING on any order over $75.  
(That's a $40 savings!)  

Just tell us the two products you want in the notes section of your order!
They will ship out with your order next Monday or Tuesday!  
Did we mention, you also get FREE SHIPPING! :) 
Offer ends Saturday 5/27/17 at midnight. 
Shop Now! 
No Coupon Code necessary. Free Shipping automatically applied. Include Your 2 Freebies in Notes section. 

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Good Eats


Hey, Dallas! Did you know Guiltless Goodies are available in Royal Blue Grocery in Highland Park Village? Stop in today for one of the best shopping experiences you'll  ever heave! Cutest store + eats!
Find us in the gluten-free freezer section! 

 

Good Times

We had an amazing tine at PaleoF(x) last weekend!

Lindsey & Daniel Guiltless Waffle Cooking Demo 

 

Daniel & Christel, Guiltless Operations Director, saying hello from our booth


Lindsey & Jill from Jilz Crackers 


Daniel & Keith Jardin from Caveman Coffee Co.


Good Word
What you've been posting about Guiltless this week... Thank you for the love! 













 





A REAL Good Recipe coming to you tomorrow!!! Stay tuned! 

 

 

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