Bake with Milkadamia - 5 delicious recipes!

Cookie base:

• 1.5 c. almond flour
• 2 Tbsp. coconut flour
• 2 Tbsp. cup melted coconut oil
• 1 tsp. vanilla
• 1/4 c. milkadamia Unsweetened Vanilla 
• 2 Tbsp. maple syrup
• 2 Tbsp. coconut sugar

Filling:

• 1/3 c. vegan plain cream cheese
• 2 Tbsp. milkadamia Unsweetened Vanilla
• 1 Tbsp. maple syrup
• 2 Tbsp. coconut sugar
• 1 Tbsp. vanilla

Instructions:

1.  Mix all the cookie base ingredients in a bowl and add into an 8×8 baking pan. Leave about 1/3 c. of batter in bowl.
2.  Mix the filling ingredients and layer on top of dough. Crumble the rest of the dough on top of the filling. Bake at 350F for 20 minutes or until edges turn brown.
3.  Let cool then cut and enjoy! 
4.  Pro tip: Serve with hot fudge.
   

These cupcakes are super decadent and indulgent but at the same time much healthier than most cupcakes. They are paleo-friendly as well.

INGREDIENTS

Dry ingredients:

• ¼ c. coconut flour
• ¼ c. arrowroot powder
• ¼ c. plus 2 Tbsp. cassava flour
• ¼ c. plus 2 Tbsp. sunflower meal* or almond flour
• 2 ½ tsp. aluminum- and grain-free baking powder
• 1 ½ tsp. baking soda
• 3 tsp. guar gum
• ½ tsp. sea salt
• ¾ c. cacao powder

Wet ingredients:

• 1 ¾ c. coconut sugar
• ¾ c. coconut oil, NOT melted
• 1 tsp. pure vanilla extract
• 3 eggs (of course, can use vegan eggs)
• 2 ounces unsweetened baking chocolate, melted
• 1 c. firmly packed peeled and grated beets
• ¾ c. milkadamia Unsweetened
• ½ c. full-fat high-quality coconut milk
• 1 tsp. apple cider vinegar

INSTRUCTIONS

1. Grease 2 muffin/cupcake pans and line each with large paper baking cups.
2. Preheat oven to 350 degrees.
3. Sift all the dry ingredients, leaving out the sunflower meal/almond flour, over a medium bowl. Add meal/flour to sifted ingredients and set aside.
4. In the bowl of an electric mixer beat coconut oil, sugar and vanilla. Beat until light, about 2 minutes. Add eggs one at a time and beat until smooth. Add melted chocolate and beets and mix well.
5. In a small bowl whisk together the milks and apple cider vinegar. Alternate adding the dry ingredients and wet ingredients to the mixing bowl at low speed, adding about ⅓ of each and starting and ending with dry ingredients, until the mixture reaches a smooth, thick, frosting-like consistency.
6. Use a small measuring cup and fill cupcake cups ¾ full with batter. The batter will be very thick. Smooth out batter to fill the cups evenly.
7. Bake in the center of a preheated oven for 25-28 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake. To test for doneness insert toothpick in one cupcake in each pan.
8. Allow cupcakes to fully cool, then frost with the dulce de leche frosting.

 *Sunflower meal is achieved by pulsing raw unsalted sunflower seeds in a food processor until you get a fine meal. Be careful not to over-pulse; otherwise, you will make seed butter. If you prefer you can substitute your favorite paleo flour blend for all the flours and seed meals called for in the recipe (for a total of 1 ¼ cups). However, best results are achieved if you use the flour blend called for in the recipe.