Healthy Starbucks Lemon Loaf
1 ½ cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup avocado oil
¾ cup pure maple syrup or granulated sugar
2 tablespoons fresh lemon juice
½ tablespoon lemon zest
¾ cup full fat Greek yogurt
Lemon Glaze
¾ cup powdered sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with cooking spray.
Combine flour, baking soda, baking powder, and salt in a medium mixing bowl. Set aside.
Using a hand mixer, whisk eggs, oil, maple syrup, lemon juice, lemon zest, and Greek yogurt in a large mixing bowl until fully combined.
Add dry ingredients to wet ingredients and stir to combine using a wooden spoon or spatula.
Pour batter into the prepared loaf pan and bake for 40 to 45 minutes until a toothpick inserted comes out clean. Let cool for 10 to 15 minutes before removing from the pan. Transfer to a cooling rack to cool completely.
Once loaf is cool, make glaze by whisking together powdered sugar and lemon juice in a small mixing bowl.
Top loaf with lemon glaze and serve!
Serves 10
Date Mounds Bars
15 Medjool dates, pitted
3 tablespoons coconut butter homemade or store bought, melted
3 tablespoons unsweetened desiccated coconut, plus more for topping
1 cup dark chocolate chips
1 teaspoon coconut oil
Flaky sea salt for topping
Slice each date down the center, remove the pit, spoon 1/4 to 1/2 teaspoon coconut butter into the center.
Add 1/2 teaspoon coconut on top of the coconut butter and close up the date.
Melt chocolate by adding chocolate chips and coconut oil to a microwave-safe bowl. Heat for 1 minute in the microwave. The chocolate chips should be almost completely melted at this point. Stir the mixture together until all the chips have melted. The heating process can also be done on the stove.
Dip each coconut butter-stuffed date into the chocolate and roll it until all the edges are covered. Place on a piece of parchment paper. Continue until all dates have been covered.
Sprinkle a little sea salt or more shredded coconut on top of the chocolate and place dates in the refrigerator for 30 to 45 minutes to allow the chocolate to set. Remove from the fridge and serve. Keep any leftovers in an airtight container in the fridge or freezer.
Serves 15
Coconut Crunch Hostess Donuts
1 ½ cups whole wheat pastry flour or cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ cup coconut sugar
½ cup full fat Greek yogurt or dairy-free yogurt, at room temperature
¼ cup unsweetened almond milk
1 large egg at room temperature
1 teaspoon vanilla extract
¼ cup coconut oil melted
Coconut Crunch
⅓ cup honey
1 cup unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. Spread out coconut on a rimmed baking sheet. You can line the sheet with parchment if you’d like. Bake until coconut is slightly golden and fragrant. This should take about 5 to 10 minutes. You’ll want to watch it closely so it doesn’t burn; toss the coconut 1 to 2 times while baking to ensure it browns evenly. Remove from oven, let cool, and set aside.
Turn oven temp up to 350 degrees.
In a medium bowl, add the flour, baking soda, baking powder, and salt, and stir until combined.
In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla, and coconut oil.
Add wet mixture to dry mixture, and stir until just combined.
Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
Bake for 10 to 12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Flip donuts onto a wire rack.
While the donuts are cooling, add honey to a small microwave-safe bowl (just make sure it’s big enough to dip the donuts in the bowl) and microwave for about 30 seconds until thin and melted.
Add toasted coconut to a small plate. Dip both sides of a donut in the honey and then in the toasted coconut until the donut is coated. Repeat until all donuts are coated.
Place donuts in the fridge or freezer to set for a few minutes. Enjoy immediately or store in the fridge for up to 5 days.
Serves 12
