If you've been with us for long, you know that brownies are the way to my heart! My first childhood love affair ;) was with my aunt's chocolate chip brownies. She brought them to every school birthday party, baked them for me on holidays, and we even had them served at the reception of our wedding! 

So when thinking about a new Guiltless Valentine's Day post, what else would come to mind other than brownies, loaded and topped with goodness!  

We took our one-of-a-kind Guiltless brownie batter, and poured it into 8 large cupcake liners. If you wanted to do 9 cupcakes, just fill each one a little less. Before going into the oven, I chopped up dark chocolate chunks, sprinkled the tops of the cupcakes and then sprinkled with pecans. Once out of the oven and cooled, we added sliced strawberries and some melted chocolate drizzle. (Just put some of the melted chocolate from your brownie batter aside and use it at the end for your final drizzle!) Couldn't be more simple, delicious or beautiful for you and your loved ones this Valentine's Day! 

 

Yields 8 large cupcakes

Ingredients:

1/2 cup Unrefined Coconut Oil (measured in solid state)

8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

3/4 cup Coconut Palm Sugar

3 Large Eggs

1 tbsp Vanilla Extract

1 cup Guiltless 7 Seed Flour

1/4 tsp Sea Salt

Topping:

1/4 cup chopped pecans  

1/4 cup chopped chocolate or chocolate chips

1/4 cup sliced strawberries

 

Directions:

1. Preheat oven to 350 degrees F. Line muffin or cupcake pan with 8 non-stick cupcake liners. 

2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

3. Once chocolate is melted, pour into a large bowl to cool slightly. **Put 1/4 cup of melted chocolate and coconut oil aside to use later for topping.*

4. Whisk in coconut sugar to large bowl. 

5. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

6. Add Guiltless Seed Flour and Sea Salt, and whisk until well combined. 

7. Using an ice cream scooper, transfer brownie batter to prepared baking cups. Top with chocolate chunks/chips and pecans. 

8. Bake for 20 minutes, on center rack, or until desired doneness. Check centers with toothpick. (20 minutes leaves them a little ooey gooey in center) 

9. Cool completely (at least 10 minutes) on a wire rack.

10. Top cupcakes with sliced strawberries. Drizzle melted chocolate sauce over brownies. 

10. Refrigerate for 1.5 hours or until sauce hardens. 

11. Enjoy! (Store in an airtight container in the fridge for up to 2-3 days)

 

 

*If you'd like to use dairy-free chocolate chips, Enjoy Life can be found online and in most grocery stores in the baking aisle!

NEW PRODUCTS ARE HERE!

January 27, 2018

Happy weekend, guys! We are headed to a dear friend's wedding today here in Austin, and since we get to go without the kiddos, we are making a date night out of it! But before we hit the dance floor, we have a very big announcement that we know you all have been waiting for!

Our two NEW FLAVORS of SKINNY DONUTS are here!! 


You can now get your favorite gluten, grain, soy, wheat, yeast and dairy-free Skinny Donuts in three delicious flavors! 

Dark Chocolate Glaze
Cinnamon Maple 
Cake 

Now you can enjoy Guiltless Goodies on the go with our Snack Packs! Convenient, healthy, nutrient-rich snacking for you and your family. 




SALE
Spend $65 on anything in the store and get 2 Free Snack Pack items of your choice!
No coupon code necessary.
Just enter the snack pack items of your choice in the 'Notes' section of your order! 
Free Shipping
Offer ends Monday, 1/28 at 4pm (CST) 

 

Guiltless Goodies has been invited to the Super Bowl as a premier vendor! We will be launching our new flavors and snack packs next week at Super Bowl LII! Before the "kick off" we are offering these new products to you, our loyal friends and family. Thank you for continuing to support Guiltless with your orders, Reviews, telling your friends and so much more! Forward this email onto a friend that needs to know about our new flavors and snack packs.

We appreciate your support so very much!


Order now while supplies last! If we sell out, we will ship as quickly as possible! 

In good health, 
The Guiltless Goodies team 

Home for the Holidays! Join us in our kitchen and make these delicious and nutritious Guiltless Peppermint Brownies! Made with our Organic 7 Seed Superfood Flour, unrefined coconut oil, unrefined coconut palm sugar, organic eggs and more! A perfect gift for loved ones or gathering! Read More

Guiltless Chocolate Chip + Pecan Pumpkin Bars

It might go without saying, but these are one of our favorite holiday desserts! Light, fluffy, yet dense, and way delicious! Gluten, grain, and dairy free. These are wholesome and real crowd pleaser! Delicious with our without the pecan glaze! Shown here both ways! Enjoy!! 

 

Ingredients:

1 cup pumpkin puree

1 cup almond butter 

3/4 cup coconut palm sugar  

4 organic eggs

2 T pumpkin pie spice 

2 t vanilla extract 

1/2 t sea salt 

1 t baking powder 

1 1/2 c Guiltless 7 Seed Superfood Flour 

1/2 cup chopped pecans

3/4 cup chocolate chips 

 

Directions:

Preheat oven to 350 degrees. 

Spray a 9x13 baking dish with non-stick cooking spray. 

Combine all ingredients into a large mixing bowl and stir until smooth. Fold in pecans and chocolate chips. 

Pour batter into greased baking dish. 

Bake for about 20-25 minutes, or until edges are golden brown and center of pan is firm. 

Slice into squares. Makes approximately 24 squares. 

 

 

 Without glaze and chocolate chips baked inside and also sprinkled on top! 

 

 

Hot Deals! Read More

Happy Thanksgiving, y'all! We are so truly grateful each one of you. You play such an important role in Guiltless, and your loving support means the the world to us! We wouldn't be where we are today without YOU! So THANK YOU from the bottom of our hearts. We are headed to the Austin Turkey Trot with family. 5 miles of more talking, walking and stroller pushing than competitive trotting, and that's just the way we like it! The fresh air, blood circulation and overall vibe of the city and trotters is absolutely wonderful for us!

After that, we will all do some of the cooking and gather at Daniel's parents house for a wonderful feast! This Guiltless Classic Pumpkin Pie and Guiltless Pumpkin Pie Bars are two of the top things I'm looking forward to eating tomorrow! What's your favorite Thanksgiving dish and dessert? 

How will you be spending your Thanksgiving? We hope this is a wonderful time of year for you. And if theres every anything we can do for you, please don't hesitate to ask.

We are so thankful for you, 

Lindsey & Daniel 

*Filling adapted from Paleo Running Momma

Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

Crust:

Ingredients:
2 1/2 cups Guiltless Flour 
1/4 tsp sea salt
2 whole eggs
2 tbs coconut oil 
2 Tbsp coconut palm sugar 
(or 1-2 Tbsp more if you like it sweeter)

 

Directions:

I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor. 
Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust. Once pressed into the pie dish, gently pierce with a fork all over so it doesn't puff up. 

Bake at 350 degrees for 10-1 minutes.

Let cool completely while you make the filling. 

Filling:
15oz can pumpkin puree
2/3 cup full fat coconut milk blended
6 Tbs pure maple syrup (or 1-2 Tbsp more if you like it sweeter)
2 tsp pure vanilla extract 
1 Tbsp pumpkin pie spice 
1 tspn cinnamon
pinch of salt
2 large eggs room temp

1 egg yolk room temp 

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover top with aluminum foil and bake (at 375 degrees F) 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

  3. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  

    ENJOY! 

     

Pumpkin Chocolate Chip Coconut Muffins (gluten, grain and dairy-free) 

paleo pumpkin muffin

These muffins are heavenly! They're moist and delicious and have different textures from the soft pumpkin and chewy coconut. The bites of mini chocolate chips make them a sweet treat without being too sweet. We brought them to a party last weekend, and they were definitely one of the favorites on the table. Great for breakfast, snack, dessert, holidays and hosting! 

Makes 24 mini-muffins 

GRAIN-FREE MUFFIN RECIPE

Ingredients:

3/4 cup pumpkin puree

2 organic eggs

2 tbs organic, unrefined coconut oil

1/2 c organic maple syrup

1 tsp vanilla extract

3 c Guiltless Superfoods flour

1 1/2 tsp baking powder

3/4 tsp sea salt

2 tbs pumpkin pie spice

1 c mini dark chocolate chips

1/2 c unsweetened coconut flakes 

 

Directions:

Preheat oven to 350 degrees. 

Spray mini-muffin pan with non-stick cooking spray.

Mix all the wet ingredients in a small bowl until well combined.

Mix flour, baking powder, sea salt and pumpkin pie spice together in a large bowl. 

Pour the wet ingredients into the dry ingredients and stir to combine.

Fold in chocolate chips and coconut. 

Using an ice cream scooper or tablespoon, evenly divide the batter into the 24 mini-muffin holes. (After I'm done dividing out the batter, I'll go back and roll each muffin amount into a ball and drop it back into the muffin hole to make sure it's smooth and amounts are even.) 

Bake for 20-22 minutes, or until muffins are slightly golden on top and hold together. 

Cool on a cooling rack for 10 minutes. 

Enjoy! 


It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener! 

This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon. 

These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone! 

 

Ingredients: 

Brownies:

Ingredients:

1/2 cup Coconut Oil (measured in solid state)

8 oz Dark Chocolate (your preferred %) chopped or chips

3/4 cup Coconut Palm Sugar

3 Large Eggs

1 tbsp Vanilla Extract

1 cup Guiltless 7 Seed Flour

1/4 tsp Sea Salt

1/4 cup Dark Chocolate Chips

 

Pumpkin Filling:

1/2 cup canned pumpkin

1 whole egg

3 tbsp coconut sugar

1 tspn cinnamon

1 tspn pumpkin pie spice 

 

Directions:

1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.) 

2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

4. Add eggs, whisk together. Whisk in vanilla. 

5. Add Guiltless 7 Superfood Flour and Sea Salt, and whisk until well combined. 

6. Transfer brownie batter to prepared baking dish, and spread evenly. 

7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer. 

8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips. 

8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened. 

9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies. 

11. ENJOY! 

 

 

 

 

Hey, friends! Happy October!

We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 

 

 

Inspired by Wholesomelicious 

Makes 15 cookies

Ingredients: 

3 cups Guiltless Superfood Flour 

1/2 tsp baking powder 

1/4 tsp sea salt 

11/2 tsp pumpkin pie spice

3 tbs coconut oil (soft but not melted)

1/2 c pumpkin puree 

1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

Cookie Topping

3 tbs coconut sugar

2 tbs cinnamon 

 

Directions: 

  1. Preheat the oven to 350.

  2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

  3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

  4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

  5. In a small bowl, mix cinnamon and coconut sugar.

  6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

  7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

  8. Cool completely on the cookie sheet.

  9. Enjoy!

 

Watch this video from Guiltless Goodies customer Mitch Royer who's lost close to 20 lbs in under 3 weeks! 

Guiltless Goodies

14 Day Weight Loss Plan

& Cleanse 

by Daniel & Lindsey Crouch

 

The Problem: “Excess carbs are destroying your health. And not just unhealthy carbs, but even “healthy” ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more.” -NY Times #1 Best seller, ‘Grain Brain’

 

The Goal: Follow this plan for 14 days to flush out toxins, lower blood pressure & cholesterol, starve out yeast & candida, and turn your body into a fat burning machine, all while eating delicious and nutritious foods.

 

The Program: 

1.) Consume at least 40g of fiber per day. Keep in mind, the average American eats only 11g of fiber per day. Your new goal is 40g of fiber using any combination of Guiltless Goodies with the foods listed below. Fiber helps to remove all the junk, toxins and build up in your digestive track (including yeast and fungus which makes you crave sugar/ carbs). Additionally, fiber makes you feel full, which will help you to eat and snack less.

 

2.) Consume less than 50g net carbs per day. When you restrict your carbs, your body has no choice but to burn your fat stores instead. Now we’re talkin! Our goal is to put your body in a constant fat burning mode, also know as ‘ketosis’. In order to do that we have to eat less than 50g net carbs per day, which becomes easy to do with Guiltless Goodies, because our foods are naturally low in net carbs.

 

3.) Drink as close to 1 gallon of water per day as possible. Most of us are walking around dehydrated, which causes headaches, lack of energy, false hunger sensations and even depression. By focusing on getting as close to 1 gallon of water per day as possible, you eliminate the risk of being dehydrated, and you also help move the fiber along through your gut. By the way, when you are properly hydrated you feel full, have more energy, flush toxins through your system faster, look better and generally operate at a higher frequency. If you have trouble drinking water, feel free to add lemon or lime, which also have health benefits.

 

Here are charts of foods that will help you calculate the net carbs, fiber and protein for each meal and snack. You can basically eat whatever you want, as long as the net carbs for your day don’t go over 50g and you get at least 40g fiber.

 

Guiltless Goodies

Guiltless Goodies

Size

Net Carbs

Fiber

Protein

Hippie Tortilla

1 Tortilla

2g

7g

9g

Love Muffin

1 Muffin

10g

5g

5g

Best Cookie Ever

1 Cookie

9g

4g

4g

Skinny Donut (Chocolate Glaze)

1 Donut

20g

8g

9g

Guiltless 7 Seed Flour

1 Cup

4g

28g

24g

 

 

Proteins *antibotic-free*

Protein

Size

Net Carbs

Fiber

Protein

Cage-Free, Free-Range Eggs

1

0

0

6

Sliced Turkey Breast

4 oz

0

0

16

Tuna Fish

4 oz

0

0

28

Salmon

4 oz

0

0

24

Rotisserie Chicken 

4 oz

0

0

28

Chicken Breasts

4 oz

0

0

28

Ground Turkey 

4 oz

0

0

14

Buffalo/Bison

4 oz

0

0

30

Ground Beef

4 oz

0

0

28

Steak

4 oz

0

0

30

Venison

4 oz

0

0

32

Bacon

4 slices

0

0

16

 

Nuts:

(Peanuts are not nuts, but rather legumes and will inhibit weight loss)

Nuts

Size

Net Carbs

Fiber

Protein

Walnuts

14 halves

2

2

4

Almonds

23 almonds

2.5

3.5

6

Pecans

19 halves

1.3

2.5

2.6

 

 

Vegetables:

Vegetable

Size

Net Carbs

Fiber

Protein

Avocados

1/2 avocado

2

6.5

2

Kale

1 cup chopped

6

1

2

Arugula

1 cup chopped

0.5

0.5

0.5

Asparagus

10 Spears

3

3

4

Spinach

1 cup

0.5

1

1

Bell Peppers

1 cup

12

2

3

Brussels Sprouts

1 cup

4.5

3.3

3

Broccoli

1 cup chopped

3.5

2.5

2.5

Cauliflower

1 cup chopped

3

2

2

Cabbage

1 cup chopped

2

2

1

Carrots

1 cup grated

8

3

1

Celery

1 stalk

0.6

0.6

0.3

Cucumbers

1 cup sliced

1.5

0.6

0.6

Grilled onions

1/2 Cup

9

1.5

1

Grilled Peppers

1/2 Cup

3

1.5

1

  

Lowest Carb Fruits

Fruit

Size

Net Carbs

Fiber

Watermelon

1/2 cup Diced

5.5

0.5

Strawberries

1/2 cup sliced

5

1.75

Blackberries

1/2 cup

3

4

Blueberries

1/2 cup

9

2

Green Apples

1/2 cup sliced

6

1.2

 

 

Dressings and Sauces

Dressings and Toppings

Size

Net Carbs

Fiber

Protein

Chosen Foods” Avocado Oil Mayo

2 tbsp

0g

0g

0g

Yellow Mustard

1 tbsp

0g

0g

0g

Briannas Ranch Dressing

2 tbsp

2g

0g

1g

Tessemae's Organic Creamy Ranch

2 tbsp

0g

0g

0g

Butter

1 tbsp

0

0

0

Guacamole

 

 

 

 

 

Alcohol

No alcohol. Alcohol is primarily sugar, also many times made from wheat and yeast. For this 14 day cleanse, we will be abstaining from all alcoholic beverages for maximum results.

 


Common weight-loss saboteurs. Avoid at all cost! 

All Cereals

Anything with MSG (read the labels)

Most Items sold in a wrapper (heavily processed foods)

Anything with High Fructose Corn Syrup

Artificial Sweeteners (many times worse than sugar - Stevia is okay)

Bananas

BBQ Sauce

Beans (very starchy)

Beer

Breakfast Bars

Candy Bars

Chips (Doritos, fritos, even veggie sticks and corn chips)

Corn (very high in sugar)

Dates

Fruit (other than what’s listed above, most other fruits have high fructose)

Gatorade

Grains (all grains, even gluten-free that’s made with wheat flour)

Grapes

Ketchup

Oatmeal

Pasta

Peanut Butter (use almond butter instead)

Potatoes & Sweet Potatoes

Protein Bars (highly processed)

Quinoa

Raisins

Rice (Brown and White as well as Rice Flour)

Sodas (Diet Sodas, too)

Sports Drinks

Snack Bars

Starches (Potato Starch, Tapioca Starch, Cassava Flour, etc)

Sugary Salad Dressings

Tortilla Chips

Traditional Breads

 

 

“Wheat increases blood sugar more than table sugar.”

 

“Those whose diets were highest in healthy fats were 42% less likely to experience cognitive impairment.”

 

“Grains and carbs set fire to the brain through surges in blood sugar.”

-Grain-Brain

 

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