Monthly Archives: July 2015

VEGAN/PALEO Chocolate “PB” Cup Ice Cream

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I’m really excited about this dessert.  It was another experiment gone right and I couldn’t be happier!

I have heard of using avacados in chocolate recipes.  They create the creaminess that dairy provides.  I wanted to try a recipe someone had sent me for fudgsicles, using avacados, but I didn’t have popscicle molds.  I knew I could try ice cream, I love making healthy Homemade Ice Cream.  I think the avocados added the perfect amount of “cream” to the texture.  I make “Nice Cream” a lot too, and the bananas work much like an avocado.

This Ice Cream is Thick, Creamy and Delicious.  I used some dates as sweetener, and I soaked them in water for about 30 minutes first, to soften them.  The water takes on the natural sugar from the dates so I decided to throw it in too.  The amount of liquid in this recipe is just right.

Canned Coconut Cream  is one of my favorite ingredients.  I use it in a lot of my recipes.  I store cans of coconut cream upside down in the fridge.  I flip them right side up when I’m ready to open them.  Pour the liquid out and use the cream that’s left in the can.  I had some in the fridge and it needed to be used, so I thought that would be perfect to add in.  It gives the Ice Cream it’s “thickness”.

I make my own Chocolate truffles because I can’t eat cane sugar without feeling ill.  I happened to have some Paleo “Peanut Butter” cups in my freezer, so I decided to make this ice cream “chcolate penut butter cup” flavor.

You could use any candy bits you love, but my truffles are Vegan, Paleo Approved and won’t give you sugar headaches.  Try making them sometime, you will be addicted.

I tasted this batch of Ice Cream before freezing it.  It’s a bit like Pudding.  I think this would also make a delicious treat, so If you feel inclined just eat it after it cools in the fridge for a bit!

making chocolate pb ice cream

This recipe is Easy so give it a try, and as always, Use as many Organic & Non-GMO Ingredients as possible!


VEGAN/PALEO Chocolate “PB” Cup Ice Cream


*1 C Cold Coconut Cream (I use Trader Joe’s Brand)

*6 “PB” Cups, Crumbled (<–Clickable link for my recipe)

*1/4 C + 3 T Grade B Maple Syrup

*1/2 C Pure Cocoa Powder

*2 Avocados, Peeled & Pitted

*6 Dates

*3/4 C Water

*1/4 tsp Pink Himalayan Salt (you can use sea salt)

*1/2 tsp Coffee Extract


1.  Soak dates in 3/4 C water for at least 30 minutes.  This will make them easier to blend.

2.  Add all ingredients, except “PB” Cups, to blender.  I use a high powered blender (Blendtec).

3. Blend on “Smoothie” setting twice or until smooth and creamy.

4.  Stir in crumbled “PB” Cups.

5.  Transfer to a freezer safe container and freeze for at least 5 hours.

6.  Scoop out Ice Cream and Enjoy!

Ice cream dessert napkin

Jenny- Health Nut & Founder of Pure Goodies

Vegan/Paleo ‘Chocolate Hazelnut Protein Frosting’

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I love “Jem” Raw Organic, Spreadable Nut butters.  They are Vegan, Paleo Approved and SO Delish.  I saw that “Jem” was having a recipe contest, using their products, and I immediately thought about entering my Vegan/Paleo ‘Vanilla vegan/paleo vanilla cake with this frosting on top. Even if I don’t win, this recipe is a total Winner in my opinion!

I’ve made different frosting before using Nutrasumma Brand Pea Protein.  It works as a thickening agent in the frosting recipe, but it’s unflavored so it doesn’t take over the taste.  I decided to try it with the “Jem” jar of Hazelnut Raw Cacao.  Worked great!  It does get oooey gooey and melty if you don’t chill it, but that’s just the way I like it.  I like it cold too, it’s more like a ganache. It’s great when you can combine two products together and get Healthy & Tasty in return!

I use Pea Protein in many of my recipes.  You could say it’s been one of my secret ingredients, but now that I am sharing recipes it’s out in the open for all to know. I have fun combining ingredients that are unique.  They must also be nutritious.  It’s so great to have local businesses that are also dedicated to health.  Pea Protein is not only good for the protein, it also has many other nutrients that most of us don’t get enough of.  L-lysine to name just one.

So here you have it, You get to have your frosted cake and BONUS…It’s “Healthy” too!

Chocolate Hazelnut Protein Frosting RECIPE:


1 (6oz.) Jar of “Jem” Brand Hazelnut Raw Cacao Spread

5-6 T Pea Protein (I use Nutrasumma Brand)


Mix until smooth and creamy. Place in fridge to harden for about 10 minutes. Frosting should be thick and spreadable once chilled.

Frost Cupcakes or cake, then place in fridge to keep the frosting from melting. Serve cold or let frosted cake sit out for a few minutes to soften just a bit first.

*This batch makes enough to frost  at least 12 cupcakes or one whole cake*

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Jenny- Health Nut & Founder of Pure Goodies

PALEO/VEGAN “Coconut Cherry Chip NanaCream”

coconut cherry chip nanacream

Summer is here in full swing and I’m so happy to have my “ice cream” and eat it too!  I may not be able to enjoy that rich dairy cream, but I don’t feel like I’m missing out with this frozen treat.

It’s made with a coconut cream base.  I use coconut cream for a lot of recipes these days.  It’s great to use in so many different things, from bread to whip cream.  I put my canned coconut cream, upside down, in the fridge for 24 hours.  Flip the can right side up before opening the can.  Pour the liquid out and use the cream that’s left over.  It’s simple to do, and once you use it you will be hooked.

srtaining coconut cream                                                                      coconut cream

I use Frozen cherries in this recipe, but you could use fresh too.  I love going to Oregon in the summer and picking cherries right off the tree.  There is nothing like being at a farm with wild berries in season.

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I like to chop my cherries up pretty small, and sometimes I will even throw a cup in the blender with the rest of the ingredients and then stir in another 1/4 cup of roughly chopped after.  This NanaCream is really versatile and you can add more or less of what you like!

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I also made my chocolate ahead of time and used a small 1 oz. chunk for this recipe.  You can use whatever chocolate bar you fancy, but I am pretty fond of my own because it’s sweetened with coconut palm sugar and Grade B Maple syrup.  I have a huge intolerance to cane sugar, so making my own chocolate is a must for me.  It’s really good though, rich and creamy.  It stays in form very well, and it’s a great “healthy” way to add chocolate into my life without headaches and illness following after.  I have posted a couple chocolate candy recipes you must check out!

chopping chocolate

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As Always, Use as much Organic and Non-GMO Ingredients as possible!

PALEO/VEGAN “Coconut Cherry Chip NanaCream” RECIPE:


1 C Cold Coconut Cream (I use Trader Joe’s Brand)

1/3 C Grade B Maple Syrup

1/2 tsp Almond Extract

1 tsp Vanilla Extract (You could use 1 Vanilla Bean instead)

1 T Coconut Butter

4 Frozen Bananas

1/4 C Unsweetened Shredded Coconut

1 1/4 C Cherries, chopped (frozen or fresh)

1 oz. Paleo Approved Chocolate, chopped


1.  In a high powered blender (I use a Blendtec) you will add coconut cream, vanilla, almond extract, coconut butter and a just few cherries.

2.  Blend ingredients on a high setting until completely smooth.

3.  Add frozen bananas and blend until thick and smooth.

4.  For a “chunky cherry” texture you will pulse 1 cup of cherries and then stir in the remaining 1/4 C of cherries.

*For a smoother texture you can add all the cherries at once and pulse until pureed a bit.

5.  Stir in Shredded coconut and chopped chocolate.

6.  Pour mixture into a freezer safe container, seal with lid and freeze for at least 2 hrs.  Best if frozen overnight.

-This Recipe Makes about 1 Quart of NanaCream-

**NOTE**  You will need to let the NanaCream sit on the counter for a while to thaw before serving.  It’s not recommended to DEFROST in the microwave for 30 seconds or so, but I have done it and it works for Fast results.

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Jenny- Health Nut & Founder of Pure Goodies

PALEO “Peanut Butter” Cups

One of my all time Favorite treats…  Reeses PB Cups!  I Love peanut butter.  It’s such a shame that it isn’t great for my body!  I do cheat once in awhile and have a spoonful in a smoothie or something, but for the most part I steer clear of anything that might disrupt my health.  I was craving one of these PB cups the other day.  This craving came after watching my 11 year old son eat a real one.  I thought to myself how unfair life is, and threw a little pity party for a few.  Then, I decided to stop crying about it and make some that I could have!

I had some “Wild Freinds” brand Organic Maple Sunflower Butter in my paleo pantry.  I decided to make both Peanut Butter and Sunflower Seed Butter Cups.  I wanted to see which one was best.  I have to say that the Sunflower Cups are actually a bit sweeter than the PB cups, but they are both divine!

I used 100% Pure Cocao and blended it with Cocoa Butter, Coconut Palm Sugar, Vanilla, Maple Syrup and Coconut oil.  This combo worked out perfectly, and the chocolate stays in form and hardened just enough.

You can add as much or as little of the chocolate as you want.  I tend to add a little less chocolate beacause it’s pretty rich.

You can make these with semi-sweet chocolate that’s already been sweetened a bit if you prefer.  I don’t tolerate Cane Sugar at all, so for me the unsweetened chocolate works best.  I love Grade B Maple Syrup and Coconut Palm sugar as sweeteners.  I never feel ill from honey or those sweeteners.  Adding Coconut Palm Sugar to the melting cocoa butter and chocolate, seems as though it won’t smooth out, but it magically appears as though it does.  You’ll see what I mean!

It’s so exciting for me to create candy that is approved for my Paleo diet.  It can sometimes be depressing to realize that you can’t enjoy foods that everyone around you gets to eat.  I am fortunate to have a talent for creating, because if I didn’t, I would be a bit lost in this paleo lifestyle.  This is exactly why I decided to start my business and my blog.  I wanted to share what I get to enjoy, and make as many people feel that they don’t have to miss out on yummy treats and foods!  I try to make fairly easy recipes.  I want anyone to be able to make them.  I am not a trained chef, but I am a Foodie at heart.  I know what I like and how to make it paleo approved.  I hope my recipes are truely #PaleoMadeEasy for you all.  As always, be sure to use as many Organic and Non-GMO Ingrediebts as possible!

Here is my…          PALEO  “Peanut Butter” Cup Recipe:

Ingredients for CHOCOLATE SHELL:

4 oz. 100% Cocao Bar

2 oz. Cocoa Butter

1/2 C Coconut Palm Sugar

1 tsp. Vanilla Extract

1 T Grade B Maple Syrup

1/4 C Coconut Oil


Ingredients for PEANUT BUTTER Filling:

1/2 C Natural Organic Peanut Butter

2 T Unsweetened/Unflavored Pea Protein ( I use Nutrasumma Brand)

1 T Grade B Maple Syrup

pinch of salt

1 T coconut oil


Ingredients for MAPLE SUNFLOWER SEED BUTTER Filling:

1/2 C Maple Sunflower Butter (Wild Friends Brand)

2 T Unsweetened/Unflavored Pea Protein ( Nutrasumma Brand)

1 T Maple Syrup



You will need one mini muffin pan. Use either reusable silicone mini muffin cups, or mini candy cup liners.  You will also need a pastry brush to paint chocolate onto sides of cups.  (I use a small, unused and clean make up brush for my chocolates)

Use a Double Broiler.  Fill bottom pan with water, about 1/4 full. Make sure the water dosen’t touch the bottom of the top pan.  Place Chocolate and Cocoa Butter into the pan.  Melt chocolate and cocoa butter on medim heat to start, then turn down to low once water has almost reached a boil.  Once they are about half way melted, add your coconut palm sugar, maple syrup, vanilla and coconut oil.  Stir continuously until everything is fully combined and melted together.  Keep stirring often to make sure the chocolate mixture doesn’t burn.  Keep the pan warm on the lowest heat setting while you work on your filling.


*For the Peanut Butter filling, combine all ingredients in a small bowl.  Make sure you fully combine the ingredients by mashing the thick mixture around several times.

**For the Maple Sunflower Seed Butter Filling, Combine these ingredients just the same as the PB filling… Making sure you omit the salt and oil from this mixture.


Place liners into the mini muffin tin.  Use your Pasrty brush to paint a layer of chocolate about 3/4 high on all sides and on the bottom.  Place pan into the freezer for 10 minutes.

Repeat this process one or two more times, depending on your preference of how thick you like your chocolate.

Once you are happy with the amount of chocolate layers you have painted and hardened into the cups, you will begin to fill each candy cup with your filling.  Use Sunflower Seed Butter filling for Paleo Diet!  Use as much or as little filling as you would like.  I prefer more filling than chocolate, so I use about 2 teaspoons per cup.  Once all your cupes have been filled, you will lightly press down on the filling.

Stir the chocolate to make sure the Coconut Palm Sugar has not sunk to the bottom.  Now you will use a spoon to fill each liner up with chocolate.  Fill all the way up to the side layer line of each cup.  You may have left over filling or chocolate by yhe end.  I make chocolate bars with the left over choclate… for later use.

Once all cups have been filled with the chocolate, you will carefully place the pan into the freezer for about 30 minutes to 1 hour.  Make sure your Cups have completely hardened before removing candy from pan.

These chocolates are best stored in the fridge.  You can place them in an airtight container, or wrap them in plastic wrap/foil and store in fridge or freezer.  Let them sit out at room temp for about 30 minutes before devouring!



Jenny- Health Nut & Founder of Pure Goodies







PALEO “Garlic Rosemary Flatbread”

This flatbread is Seriously one of the most delicious breads I’ve had, Paleo or not.  I made it in no time and served it up with some Paleo Chili tonight.  The whole family loves it!  It’s great as bread just eaten on it’s own, or perfect for dips.  I love it with soups or chili too.

This Recipe makes two large flatbreads so I like to use one and freeze the other to use as Pizza crust another day.


*As Always… Use as much Organic & Non-GMO Ingredients as possible*

PALEO “Garlic Rosemary Flatbread” Recipe:


3/4 C Coconut cream (from cold can)   *Refrigerate a can of coconut cream upside down for 24 hrs.  Flip right side up, open and drain liquid from can.  Use cream.*

1/2 tsp. Garlic Powder

2 Eggs (Soy-Free are best)

1/2 C Avacado Oil

3 T Cassava Flour

1/3 C Coconut Flour

2 C Tapioca Flour

1 tsp. Pink Himalayan Salt

1/2 tsp. Dried Rosemary for Sprinkling on top



Preheat oven to 450 degrees F.

Prepare two baking sheets with parchment paper.

You will need a rubber spatula to spread dough onto parchment lined baking sheets.

Combine Coconut cream, eggs, salt, garlic powder, and oil.  Whisk well.

Add Cassava, Coconut and Tapioca flours and stir until fully combined.  Batter will be sticky, smooth and thick like soft serve ice cream.

Place half of your batter in the middle of your prepared baking sheet.  Smooth out the batter with a rubber spatula until it’s about 1/4 inch thick.

Sprinkle the top with half of the Dreied Rosemary.

Repeat this process with the second half of the batter.

Bake for 12 minutes.

*If you are baking the second sheet of flatbread seperately, then you need to turn the oven temp. down to 425.*

Remove baked flatbread from oven and cool for 10-20 minutes before serving.


*Store uneaten bread wrapped in parchment and left in an open ziploc bag on the counter.

*For Freezer storage, wrap in parchment, foil and or plastic wrap and seal well.  Best if used within 3 months.



Jenny- Health Nut & Founder of Pure Goodies



PALEO Almond Cherry Scones

Pretty Please with Cherries on top… OK, You Got It 🙂  How about Rainier Cherries this time… Ooo La la!

I brought home some seasonal fruit from my last trip to Cannon Beach, Oregon.  I had just enough Rainier Cherries to make my Paleo Almond Cherry Scones.  They aren’t quite as flavorful as the red cherries are in scones, but it’s fun to change it up once in awhile…  Especially when you have locally grown fruit from the beautiful Oregon Coast!  These are great to use if you have some on hand and they are starting to “brown”.  They are also good to use if you don’t love a strong cherry flavor.  These cherries add just a hint of sweet that will have you asking… what’s in this delicious scone?

Now if you are a Cherry fan, as I am, you will want to use Red Cherries in this recipe.  The combination of Sweet Red Cherries and Almonds is to die for!

*As Always… Use as much Organic and Non-GMO Ingredients as possible*

Paleo Almond Cherry Scone Recipe:


2 C “Pure Goodies” PALEO All-Purpose Flour Blend

1/2 C Coconut Palm Sugar

1 C Red Cherries (or Rainier for more mild flavor) Pitted and sliced in half

1 tsp. baking powder(Aluminum-free/gluten free)

1/4 tsp. baking soda

1/4 C Non-Hydrogenated Palm Fruit Oil Shortening (Organic Spectrum Brand)

1/2 C Coconut Cream (canned & cold)  *I chill a can placed upside down in the fridge overnight, then drain the liquid and use the cream*

1 egg, room temperature (Soy-Free eggs are best)

1 tsp. Almond extract

1 tsp. fresh lemon juice

1/4 C Sliced Almonds (used for topping scones)


You will need two sheets of parchment paper and a rolling pin to roll out the dough.  1 extra sheet of parchment for baking on.   You will need a pizza or pasrty dough cutter and a rubber spatula to make scones.

Preheat oven to 325 degrees F.  Prepare a baking sheet with parchment paper.

Whisk together All-Purpose Flour blend, coconut palm sugar, baking powder and baking soda.  Add in 1 a atime of shortening and use fingers to roughly combine.  It’s ok if there are chunks from the shortening at this point.  Set aside.

In a mixer bowl, combine coconut cream, egg, almond extract, lemon juice.  Mix well.  Add Cherries and dry ingredients until Just Combined.  Don’t overmix!

Place dough on a peice of parchment paper.  Place another peice of parchment on top and using a rolling pin lightly roll until dough isabout 1/2-1 inch thick.  Remove top sheet of parchment paper.  Form dough into an even circle, about 8-9 inches.  Use pizza /pasrty dough cutter to slice into 8 pie shapes.  Seperate each piece with rubber spatula and place on parchment lined baking sheet.  You will need to reshape the scones at this point.  Once reshaped, the scones are ready to be topped with the sliced almonds.

Place in 325 degree F Oven for 30 minutes.  Scones will be fairly dark,in color due to the coconut palm sugar.  They should be lightly browned and fully baked by the end of the 30 minutes.

Remove from oven and cool on a wire rack.

Store wrapped in bakers paper and left uncovered or in a bakers box, on counter for 2 days.  They are moist so sealing them in an airtight container will make them soggy.

Above I’ve shown my Peach Cardamom Scones and how I wrap them in bakers paper.  This is great to have on hand for wrapping all goodies so they keep the right texture.  Brown paper sandwhich baggies are also great for counter storing wrapped scones and muffins.

Store wrapped in bakers paper and in a plastic bag, in refrigerator for about a week, in freezer for about 3 months.


Jenny- Health Nut & Founder of Pure Goodies

Pure Goodies Original “PALEO” All-Purpose Flour Blend

My Paleo All- Purpose Flour Blend has been the key to my gluten-free/Paleo Baking.  We have been selling “Pure Goodies” flour blends and mixes for over a year now!  It has been quite a journey, let me tell you.  Our experience with Farmer’s Markets and Events have opened up a whole new appreciation for working hard, working weekends and definetely… shopping local!

I live a totally “allergen friendly” lifestyle, always gluten free, dairy free with the exception of goat or sheep milk/cheese, and full Paleo.  I eat fruits and veggies everyday, all day and I have tested going back to eating grains, but find that my body responds badly and is most happy living the Paleo/Whole30 type lifestyle.  It’s NOT for everyone though, so you need to find what is best for your own body type!  Your blood type can help you determine that too.  I have talked to many people who tell me that they feel much better when they follow the Paleo diet.  If there is one thing everyone can agree on, it’s cutting out all refined sugar and eating more whole foods will make you healthier!

Pure Goodies has evolved from Gluten and Dairy Free to Mostly Paleo with some Vegan options as well.  I have gone from offering my baked goodies already made, to sharing recipes on my blog and having some fun with Food Photography.  I’ve found what I am most passionate about, and have decided to stop selling pre-made goodies to the masses.  It’s sad for me to not provide everyone with healthy, allergen-friendly goodies.  I love to see all you happy people eating my creations and loving it!  Yet, I have learned that it’s a task I can’t maintain.  The creating and sharing is where it’s at for me, and when you do what you love, it catches on!

I’m so excited for a new project in the works as well… I am launching my ‘Pure Goodies’ YouTube Channel soon!  I will be showing you how to make my recipes, and inviting special guests to help me spread Health and Wellness to you all!

Inspiration is everywhere, and I intend on sharing mine with You!

This recipe has been top secret since we have been selling it to the public.  This flour blend is what makes up so many of my Paleo recipes on my blog.  For the First time, I’m sharing it with you so that you will now be able to make all those delicious recipes without having to purchase this flour from us!

It’s exciting for sure, and I hope to hear from you as you follow my NEW BLOG.


*Use as much Organic & Non-GMO Ingredients as possible!


“Pure Goodies” PALEO All-Purpose Flour Blend Recipe:

Whisk together:

1 C Coconut Flour

1/4 C Cassava Flour OR when in season use Plantain Flour

1/2 C Pea Protein (unflavored/Unsweetened) I use Nutrasumma Brand

1/4 C Gloden Flax Meal

1/2 C Tapioca Flour

1/4 C Sorghum Flour

1/4 C Arrowroot Powder

1 1/2 C Cashew Flour (you can use almond flour in place of cashews if you prefer) **Be careful not to consume too many almonds in a day though**

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Konjac Powder (found at your local vitamin/health food store)


*I usually make at least double batches and store in an airtight container on the counter or in refrigerator.  I use this flour blend in many of my recipes, so it’s good to have a fair amount on hand!

This will be your go to for all recipes that call for “All-Purpose Four”.  **Use equal amounts when substituting.

Please comment and let us know how you like it!


Jenny- Health Nut & Founder of Pure Goodies


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