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    Blueberry Loaf {Vegan, Paleo, GF}

    Blueberry Loaf {Vegan, Paleo, GF}

    7 Seed Blueberry Loaf



    6 cups 7seed flour

    1 cup water

    2 TB Maple Syrup

    3 TB Olive Oil

    11/2 C Dried Blueberries, currants, raisins or cranberries (without added cane sugar)




    1. Preheat oven to 350 Degrees F
    2. Mix flour and dried fruit together in a large bowl. Mix water, maple syrup and oil together in a separate bowl.
    3. Add wet ingredients to the flour and fruit and stir to combine. The batter will be very thick and dense.
    4. Grease a loaf pan and line the bottom with parchment paper.
    5. Add all the batter to the loaf pan and shape with fingers. Press down all the edges to create a dome shape on top of the loaf.
    6. Place in the oven and bake for 1 hour.
    7. Remove from oven and allow to cool completely before slicing. Slice thin and toast before serving.


    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)


    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 


    Inspired by Wholesomelicious 

    Makes 15 cookies


    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 



    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!


    Super Almond Butter Cookie Recipe

    Growing up, peanut butter was a staple in our household. My dad loved to make me waffles with peanut butter and whipped honey. Quiet possibly one of the most delicious breakfasts on the planet. I also was a chunky kid not matter how much I excercised in competitive gymnastics! ;) Thankfully, us kids of the late 70's, 80's and 90's are now the millennials who are the game changers when it comes to the food industry! We know what didn't work for us, and we're changing it! Guiltless Superfoods is so honored to be part of this food revolution! And we are also stoked that we can make our two sons a very similar delicious breakfast that I grew up eating, but now with much healthier alternatives that won't totally spike their blood sugar, cause inflammation in their bodies or give them sugar crashes. Waffles made with Guiltless Superfood Seed Flour, almond butter and raw honey is what our boys will enjoy, and they will never know what that processed alternative Eggo waffle tastes like...... until their first sleepover right?! ;) 

    Just like the healthier alternative to that favorite breakfast, here is the healthier alternative to a favorite cookie. Turn that old peanut butter cookie into a now Super Almond Butter Cookie with this delicious recipe! Not only are these cookies loaded with healthful benefits from our Superfood Seed Flour, but we've added superfood organic, unrefined coconut oil, too! They are soft and chewy with a buttery + slightly aromatic coconut flavor! Deeelish! These are no ordinary cookies - these are super cookies!! 

    *We've made these yummy cookies with chopped almonds, and without the chopped almonds, as well. Both ways are delicious, but we decided we prefer them without. Just keeps them with a really creamy and smooth texture throughout. 



    1 cup creamy almond butter

    2 tbsp organic, unrefined coconut oil

    1 organic egg

    1 tsp vanilla extract

    1 cup organic coconut palm sugar

    1 cup Guiltless Superfood Seed Flour

    1/4 tsp baking powder 

    (*Optional 1/2 cup chopped almonds. If you're adding them, fold them at final step of dough OR just sprinkle on top of cookies before baking for a garnish) 


    All you need is a large mixing bowl and a whisk! 

    Preheat oven to 350 degrees. 

    Add your wet ingredients and coconut sugar to the bowl and whisk until smooth. Add in dry ingredients: flour and baking powder. Whisk again until all combined. 

    Line two cookie sheets with parchment paper and spray with cooking spray (even though the parchment is non-stick, I will spray anyway just to make sure my cookies don't stick and break apart when loosening with spatula).

    Using two tablespoons, drop balls of cookie dough on your lined sheets. I like to do just two cookies per row to make sure to give them plenty of room. They will spread out a bit. Do this process on a surface other than your oven, as the oven will start to melt the coconut oil. 

    After all the balls of dough are on your cookie sheets, gently press them down with the palm of your hand, making a thick round circle. You want them thick, not thin.

    Bake for 9-10 Minutes


    This batch has the chopped almonds mixed into the dough. 



    Chocolate Pudding Pie

    Chocolate Pudding Pie


    Here at Guiltless Superfoods, we love dark chocolate. Call us dark chocoholics. Especially when paired with the delicious flavor of unrefined coconut oil. Before we created our grain-free 7 Seed Flour, we would splurge on regular chocolate cake, and always hated the way we felt afterward! Right?! Instead of a cake for Valentine's Day this year, I wanted to create something new for my sweetheart who absolutely loves Guiltless chocolate desserts! This Phase 2 (if you follow Doug Kaufmann's anti-fungal lifestyle diet) Dark Chocolate Pudding Pie with Homemade Honey Whipped Cream and Raspberries is so much better than any chocolate cake we ever had from a restaurant. I’m so excited for you to have this recipe! The chocolate avocado pudding filling is healthy and filling, and the 7 seed crust is Phase 1, with no sugar added, and can be used with any type of pie you’d like! The filling has a rich, dark brown color, so the pop of the red berries and bright white cream is nice to set it off a little. The chocolate filling and whipped cream are phase 2 because of the honey in the recipe. And the whole pie is of course, gluten and grain-free! Enjoy! 


    Guiltless 7 Seed Crust:

    2 1/2 cups Guiltless Flour 
    1/4 tsp sea salt
    2 whole eggs
    2 tbs coconut oil

    I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor. 
    Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

    Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust.

    Bake at 350 degrees for approximately 15 minutes.

    Let cool completely while you make the pudding.


    6 small avocados (3 - 3 1/2 cups)
    1/2 cup raw honey
    2 tbs coconut oil 
    1/3 cup unsweetened cocoa powder
    1/3 cup almond butter
    1 tbs ground cinnamon
    1 tsp vanilla extract

    Peel and discard seeds and skins of avocados. Add all the avocado flesh to mixing bowl of stand mixer. Add in honey, coconut oil, cocoa powder, almond butter, cinnamon and vanilla extract. Turn mixer on medium-high speed with paddle attachment, and blend until completely smooth (I usually let run for about 15-18 minutes on speed 6 or 7, allowing air to get in pudding, making it whipped and creamy).

    After crust has completely cooled, spoon all the pudding into pie crust. Smooth top layer with back of a spoon. Chill in fridge, uncovered, for 10-12 hours to allow pudding filling to set up.

    Whipped Cream

    1 1/2 cups heavy whipping cream
    4 tbs raw honey

    Chill metal mixing bowl in freezer for at least 15 minutes for best results. Remove mixing bowl from freezer, pour in heavy cream, blend with hand mixer or stand mixer with whisk attachment. Blend on medium-high until it starts to thicken some. Turn off mixer, add in honey to bowl. Continue mixing until stiff peaks form, but don't over mix to avoid getting clumpy.

    Garnish pie with berries or chopped nuts and a dollop of whipped cream!

    Slice & Enjoy!



    Buy Guiltless Superfoods Seed Flour here. (Shipping price is included in this 3 pack)