Paleo Banana Bread Moist & Naturally Sweet Paleo Banana Bread with Almond Flour Ingredients: 3 ripe bananas, mashed 3 large eggs 1/4 cup coconut oil, melted 1/4 cup maple syrup or honey 1 teaspoon vanilla extract 2 1/2 cups almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt Optional: 1/2 cup chopped walnuts or dark chocolate chips (paleo-friendly) Directions: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. In a large mixing bowl, whisk together mashed bananas, eggs, coconut oil, maple syrup, and vanilla. In a separate bowl, stir together almond flour, coconut flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and mix until just combined. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 210 kcal | Servings: 10 slices #paleobaking #bananabread #grainfree #glutenfreebaking #refinedsugarfree #paleosnack #healthybanana #cleanbaking #dairyfree #glutenfree #almondflourbread #paleodessert #naturalsweets #healthybreakfast #paleobreakfast #bananabreadrecipe #paleotreats #noaddedrefinedsugar #coconutflour #wholefoodrecipe Moist, tender, and just the right amount of sweet This Paleo Banana Bread is grain-free, refined sugar-free, and 100% delicious!

Dulce de Leche Sauce Creamy Dulce de Leche Sauce – A Sweet Latin American Classic Ingredients: 1 can (14 oz) sweetened condensed milk 1/4 teaspoon sea salt (optional) 1/2 teaspoon vanilla extract (optional, for enhanced flavor) Directions: Stovetop Method: Remove the label from the can of sweetened condensed milk. Do not open it. Place the unopened can in a large pot and cover with water by at least 2 inches. Bring the water to a gentle boil, then reduce to a simmer and cook for 2.5 to 3 hours. Check often and add water as needed to keep the can fully submerged at all times. After cooking, carefully remove the can with tongs and let it cool completely before opening. Once cooled, open the can, stir in vanilla and salt if desired, and transfer the dulce de leche to a jar. Alternative (Faster) Method – Using Sweetened Condensed Milk in a Pan: Pour the condensed milk into a heavy-bottomed saucepan. Cook over low heat, stirring constantly, until it thickens and turns golden brown (about 30–40 minutes). Stir in vanilla and salt, and cool before storing or serving. Prep Time: 5 minutes | Cooking Time: 2.5 to 3 hours (or 40 minutes for stovetop pan method) | Total Time: Varies Kcal: 130 kcal per 2 tbsp | Servings: 12 servings #dulcedeleche #dulcedelechesauce #latindesserts #homemadedulce #sweetenedcondensedmilk #argentinianrecipes #creamycaramel #dessertsauce #sweetdrizzle #saucerecipe #slowcookedsauce #classiclatinsweets #richcaramel #sweetspreads #comfortdessert #easycaramelsauce #pantrysweets #milkcaramel #latinsaucerecipe #dessertideas This Dulce de Leche Sauce is pure liquid gold Silky, sweet, and perfect over pancakes, churros, or straight from the spoon!

Butterscotch Sauce Classic Butterscotch Sauce – Rich, Buttery & Irresistible Ingredients: 1/2 cup (1 stick) unsalted butter 1 cup packed brown sugar (light or dark) 1/2 cup heavy cream 1/4 teaspoon salt 1 teaspoon pure vanilla extract Directions: In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir until combined and bubbling, about 2 minutes. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring to a gentle boil and simmer for 4–5 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and stir in salt and vanilla extract. Let cool slightly before serving. It will continue to thicken as it cools. Store in a sealed jar in the refrigerator for up to 2 weeks. Warm before serving if desired. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 140 kcal per 2 tbsp | Servings: 12 servings #butterscotchsauce #homemadedessertsauce #butterscotchlove #caramelsauce #easysaucerecipe #sweettreats #icecreamtopping #saucysweets #richdesserts #butterybliss #sugarandbutter #dessertdrizzle #homemadebutterscotch #brownbuttersugar #classicdesserts #sweettoothfix #easyhomemadesauce #indulgentsauces #cozydesserts #comfortflavors This Butterscotch Sauce is buttery, rich, and dangerously delicious! Pour it on everything from ice cream to waffles.

Strawberry Coulis Fresh Strawberry Coulis – A Simple, Elegant Fruit Sauce Ingredients: 2 cups fresh strawberries, hulled and halved 1/4 cup granulated sugar (adjust based on sweetness of strawberries) 1 tablespoon fresh lemon juice 1 tablespoon water (optional, for thinning) Directions: Place the strawberries, sugar, and lemon juice in a blender or food processor. Blend until completely smooth. Pour the mixture through a fine-mesh sieve into a bowl to remove seeds and pulp, using the back of a spoon to help press it through. Taste the coulis—add a splash of water if needed to thin, or a bit more sugar if desired. Chill the coulis in the refrigerator for at least 30 minutes before serving. Serve drizzled over panna cotta, cheesecake, ice cream, pancakes, or yogurt. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes (+ chilling) Kcal: 60 kcal per 2 tbsp | Servings: 6 servings #strawberrycoulis #fruitcoulis #berriesandcream #strawberrysauce #homemadecoulis #freshfruitdessert #dessertsauce #nobake #veganfriendly #glutenfree #simpleelegance #strawberrylove #coulisrecipe #refinedsweets #summerdessert #fruitsauce #easyrecipes #sweetdrizzle #tarttopping #dessertfinishingtouch Brighten up your desserts with this silky Strawberry Coulis It's fresh, fruity, and takes only minutes to make!

Raspberry Coulis Velvety Raspberry Coulis with a Hint of Lemon Ingredients: 2 cups fresh or frozen raspberries 1/3 cup granulated sugar (adjust to taste) 1 tablespoon lemon juice 2 tablespoons water Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thicker consistency) Directions: In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat for 6–8 minutes, stirring occasionally, until the raspberries break down and release their juices. If desired, stir in the cornstarch slurry and cook for another 1–2 minutes until slightly thickened. Remove from heat and let cool slightly. Strain the mixture through a fine mesh sieve into a bowl to remove seeds, pressing with the back of a spoon. Let the coulis cool completely. Store in an airtight container in the refrigerator for up to 5 days. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 55 kcal per serving | Servings: 6 servings #raspberrycoulis #berrysauce #fruitcoulis #dessertsauce #homemadecoulis #summerfruit #easydesserts #fruitpuree #raspberrysauce #sweetandtart #garnishideas #berryrecipes #saucerecipes #freshraspberries #bakingextras #fruittopping #naturalsweets #veganrecipes #glutenfreetreats #classicdessertsauce This silky Raspberry Coulis is the perfect finishing touch to cheesecakes, panna cotta, pancakes—you name it! Simple, fresh, and so elegant.