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Posts tagged low sugar
Chai Spiced Sweet Potato Chocolate Chip Muffins
 

Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.

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Growing up as a kid, we didn’t eat sweet potatoes often. The few times we did, it was usually in the form of  sweet potato casseroles or sweet potato pie for Thanksgiving. Now that I’m older, I can’t get enough of them.

That’s why, regardless of the weather, I wanted to create a super cozy and comforting sweet potato muffin made with chocolate chips (because why not!?) and chai spice!

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If you can’t tell from my Instagram, I use this chai spice seasoning on almost everything. Before diving into this muffin recipe, you should totally whip up this amazing chai spice seasoning if you haven’t done so already, then we can get to cooking!

Of course, if you don’t have the time to make a homemade seasoning blend, you can always use a regular chai spice blend found at a grocery store, use pumpkin spice seasoning, or simply cinnamon!  (links)

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At first glance, it might seem like you need a lot of ingredients for these muffins, but if you look closer, you will see that you might have many of these ingredients already in your pantry! If you don’t have gluten-free fine oat flour then you definitely need to stock up!

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If you are worried about buying an entire bag of oat flour just for a muffin recipe, then don’t fret because you can also use this oat flour for many other recipes such as my fluffy, gluten-free pancakes or raspberry almond thumbprint cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.


Ingredients

Dry

  • 2 cups gluten-free oat flour

  • 1 cup superfine blanched almond flour

  • ½ cup chocolate chips + plus more for topping

  • 1 Tbsp chai spice seasoning

  • 1 tsp baking soda

  • ¾ tsp baking powder

  • ½ tsp salt

Wet

  • 1 cup sweet potato puree (from 1 sweet potato)

  • ½ cup plant-based, unsweetened milk

  • ¼ cup coconut oil

  • ¼ cup pure maple syrup

  • 2 eggs

  • 1 tsp vanilla extract

Directions

  1. To cook the sweet potato, peel the sweet potato and cut into small chunks. To a medium pot, add sweet potato chunks to water and boil potatoes until soft. Drain potatoes and blend in a processor, blender, or using a masher until sweet potatoes are pureed. Set aside to cool.

  2. Preheat oven to 350 degrees and line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.

  3. In a medium bowl, whisk the dry ingredients together except the chocolate chips.

  4. In a separate large bowl, whisk the wet ingredients until well combined, smooth and creamy. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in ½ cup chocolate chips.

  5. Divide batter evenly into muffin liners (about ¾ full), and top each with a few chocolate chips. Bake for 25-35 minutes or until toothpick comes out clean.

  6. Let the muffins cool for 5 minutes and then remove and transfer muffins to a wire rack to finish cooling.

Notes

 
Fudgy Paleo Brownies
 

Foolproof staple brownie recipe that is also gluten-free, dairy-free, and nut-free!

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Growing up, brownies were my least favorite dessert. Maybe because the flavors were too rich or the texture was too dry, but nonetheless, I stopped eating them. Of course I would get the judgy looks and sneers but hey, they didn’t taste good to me! That is, until I had a fudgy vegan brownie at this bakery in Atlanta and I was floored! It was like the heavens opened up with arms wide open and sucked me in!

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Too much? Well, that’s how I feel about these brownies! Now, this recipe didn’t happen overnight (perfection doesn’t happen overnight). As a food blogger, sometimes recipes can be made simple and it just clicks. Other times, not so much.

This recipe did not instantly click. It started out as a Mexican hot chocolate cookie that had the batter of a brownie but baked similar to a cake and ultimately dried out after a day or two. But the flavor was there and that’s where I went. Long story short, here we are and I am so glad!

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Adding a healthy twist to an old fashioned brownie can be cumbersome at times. Luckily, this brownie is free of everything “bad” yet it tastes just like your typical sugar-filled brownie. This way, we can still ride that amazing “sugar high” but not feel so bad.

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How do we get there? Well, we adapt and understand the ingredients that we are using. For example, coconut flour is used to replace all-purpose white flour. Coconut flour absorbs liquid so we only use ¼ cup. Baking powder is a great leavening agent but since this is a paleo recipe, we use coconut sugar, eggs, and vanilla extract instead. This combination gets whipped until a “ribbon stage” is reached.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • 2/3 cup coconut sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 8 oz dark chocolate chunks

  • 1/4 cup coconut oil

  • 1/4 cup coconut flour

  • 1/4 cup cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1/2 cup dark chocolate chunk

instructions

  1. Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper. Spray with a non-stick spray and set aside.

  2. In a small saucepan or small bowl, melt 8 oz dark chocolate and oil in 30-second increments if using the microwave or low heat on stove top until smooth and glossy. Remove from heat and set aside to cool slightly.

  3. Using a hand mixer or KitchenAid mixer, combine coconut sugar, eggs, and vanilla extract and whisk together until the mixture reaches the “ribbon stage” (when you lift the whisk, the mixture should stream down evenly in “ribbons”).

  4. In a medium bowl, whisk dry ingredients (coconut flour, cocoa powder, salt, and baking soda)

  5. With the mixer/hand mixer on low, add the melted chocolate and dry ingredients until fully combined. Fold in ½ cup dark chocolate chunks.

  6. Pour batter into prepared pan and smooth the surface.

  7. Bake for 17-20 minutes until edges are set and the inside is slightly underdone.

  8. Let the brownies rest in the pan for 15-20 minutes. This is the hardest part but so worth it!

  9. Store in fridge for up to a week or freezer for up to a month. I personally like making these to freeze so that I can have brownie bites for my ice cream!

 
Chocolate Peanut Butter Granola and Berry Parfait
 

Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert!

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Breakfast is definitely my favorite meal of the day. The thought of breakfast literally gets me out of the bed in the morning! I leave the house early in the morning so that I can sit down at my desk at work to really enjoy it with a nice cup of coffee. I certainly do my best to find the joy in the little things!

Usually, I am more of a savory breakfast person. I prefer eggs, avocado toast or a breakfast skillet like my sweet potato hash breakfast skillet. Sometimes, though, you need to mix things up! What better way to “mix things up” than with layers of granola, berries, and yogurt?!

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Still not convinced? Here are five reasons for you to prepare these parfaits!

  1. With so few ingredients, you can easily incorporate them into your meal prep.

  2. Parfaits are versatile -- switch out the ingredients depending on your mood, or season! I originally debut these on Instagram for 4th of July, hence the whole red, white, and blue theme, but you can easily make these for the fall if you do a simple switch! For example, for fall parfaits you could switch out the berries for apples and cinnamon. For the spring, use apricots with honey! The possibilities are endless.

  3. Make these for breakfast, dessert, or as a snack. I won’t judge you if you make them for dinner, too.

  4. They are easy to grab and take with you! Just prepare them in mason jars!

  5. Impress your friends! Parfaits look adorable and most people don’t realize how little effort it takes to make them!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert! - GF/DF/Low sugar

INGREDIENTS

Chocolate Peanut Butter Granola

  • 2 cups GF oats

  • 1/4 cup sliced almonds

  • 1/4 cup chopped pecans

  • 1/4 cup flax seeds

  • 1/4 cup oily peanut butter

  • 2 Tbsp cacao powder

  • 1-2 Tbsp pure maple syrup

Yogurt

  • 2 cups plain greek yogurt or dairy free yogurt

  • 1-2 Tbsp pure maple syrup or honey

Toppings

  • Assorted berries

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Mix granola ingredients together and spread onto a sheet pan covered in parchment paper.

  3. Bake for 15-20 minutes until crispy and the granola mix is dried out.

  4. While the granola is cooling down, mix the sweetener into the yogurt until you reach the desired sweet taste.

  5. In a mason jar or cup, do two layers of yogurt, granola, and berries. Enjoy!

 
Matcha and Carob Cookies
 

These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!

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What better way to get in that caffeine kick than in cookie form! Yup! You heard me right! These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!If you are wanting a cookie that is naturally low in sugar then look no further. Carob powder is used in this recipe because of its natural sweetness. In fact, it is often used as a replacement for chocolate.

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I know, I know -- why would you ever want to replace chocolate? Well, according to the National Headache Foundation, foods that contain tyramine may trigger migraine headaches… And what foods contain tyramine? Unfortunately, chocolate. That is why people who get migraines are recommended to avoid chocolate. Additionally, some people may avoid chocolate for other reasons, whether it’s because of allergies to dairy (certain chocolates contain milk) or because of personal dietary restrictions.

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If you want to make these matcha cookies with chocolate, you can see my notes at the end of the post. Otherwise, I wanted to add this recipe to my blog to show those who avoid chocolate or dairy in their diet that it is definitely possible to satisfy your chocolate cravings using an alternative ingredient. The good news is that carob powder works really well as a substitute for chocolate… And it works really well together with matcha.

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Have you ever had matcha tea? Matcha tea is actually just finely grounded green tea leaves. It is essentially a concentrated form of green tea, which means it retains most of its antioxidants. Matcha also contains a unique form of caffeine known as theophylline which sustains the energy levels without any adverse effects. So, not only does the subtle, earthy taste profile of matcha complement perfectly with the natural sweetness of carob, but the combination of the two in this recipe results in a cookie without the sugar or caffeine crash.

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Fun fact: Carob powder is dog-friendly! Carob does not contain high levels of theobromine, a compound that is toxic to dogs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!

INGREDIENTS

  • 1/2 cup fine almond flour

  • 1/2 cup GF all purpose baking flour

  • 1/2 tsp baking soda

  • 1 Tbsp carob powder

  • 1 Tbsp matcha powder

  • pinch of salt

  • 1/4 cup organic light brown sugar (packed)

  • 1/2 cup melted coconut oil

  • 1 egg (room temperature)

  • 1 tsp vanilla extract

DIRECTIONS

  1. Sift flours, salt, soda, matcha and carob powder in a bowl.

  2. In a separate bowl, whisk sugar and melted coconut oil until creamy and smooth. Then whisk in vanilla and egg.

  3. Slowly add dry mix to wet mix until fully incorporated.

  4. Chill in the fridge for 10 minutes and preheat oven to 350 degrees.

  5. Line baking sheet with parchment paper. Spoon 1 Tbsp mixture and form into balls and press onto baking sheet.

  6. Bake for 10-15 minutes cool on rack and dust with matcha and/or carob powder for visual presentation if desired.

NOTES

  1. Best when right out of the oven with a glass of cold milk of choice and straight out the fridge!

  2. For the chocolate version, just substitute 1 Tbsp of carob powder for cocoa powder, ¼ cup organic light brown sugar for ½ cup organic light brown sugar and ¼ cup organic dark chocolate chips.