Almond Butter Dark Chocolate Chip Cookies

1 cup almond butter

1/3 cup honey (can substitute real maple syrup)

1 egg 1/2 Tbsp. vanilla extract

1/2 Tbsp. almond extract (or can use all vanilla extract)

1/2 tsp. salt 1/2 tsp. baking soda

1/2 tsp. baking powder

2/3 cup shredded, unsweetened coconut

1/2 cup dark chocolate chips (such as Enjoy Life brand)

Directions: 1.  Preheat oven to 350 degrees.

2.  Oil baking sheets or line with parchment paper.

3.  Stir together first 7 ingredients.  Mix well.  Make sure honey is fully incorporated.

4.  Add coconut and chocolate chips and mix until well combined.

5.  Scoop with a cookie scoop onto cookie sheets.  Bake 9-12 minutes or until lightly browned.

Yield:  about 20 cookies with a level 2 Tbsp. cookie scoop.

Mint Chocolate Chip Ice Cream

-2 cups heavy cream (raw if possible)

-1 cup whole milk (raw if possible)

-5T. of pure maple syrup

-Handful of spinach

-5 drops of doTERRA essential Peppermint oil

-Ground dark chocolate chips

*Combine milk and spinach in blender. Use as much spinach for desired green color.
*Blend until smooth.
*Add cream and syrup to blender and stir slightly.
*Grind chocolate chips in food processor so that you still have a few large chunks.
*Turn on ice cream maker and pour in milk/cream mixture, add chocolate chips.
Tip: Ice cream will be ready in 1520 min. Recipe makes 18 single scoops, or 1 quart.

Gluten Free & Grain Free Muffins

Recipe adapted from The Sweet Spot

Ingredients

  • 1 cup nut butter (ex. cashew, peanut, almond, and sunflower seed)
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Toppings: dehydrated unsweetened coconut, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Apple Crisp

Apple Mixture

8 medium sized tart apples (granny smith) – peeled and sliced, seeds removed

2 tbsp brown rice flour

1 tsp cinnamon

2 tbsp coconut sugar

Toss the peeled apples with flour, cinnamon and sugar til evenly coated. spread in a 9X9 baking dish.

Topping for Apple Crisp

1/2 cup brown rice flour

3/4 cup organic rolled oats

1/2 cup coconut sugar

1 tsp cinnamon

1/3 cup grass fed organic butter

Mix the dry topping ingredients together in a large bowl. Cut in the butter and mix until a nice consistent crumbly texture. Spread evenly over the apples. Bake at 350 degrees for 30 minutes or until apples are tender. This easy apple crumble is best serve warm with a scoop of coconut ice cream.

Faux Chocolate Coconut Brownies

Ingredients
1/4 cup coconut flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
3/4 cup maple syrup
2 teaspoons vanilla extract
1/3 cup coconut oil,
Preheat your oven to 350°F

Using a whisk, mixer or food processor, combine the flour, cocoa, salt together.
Add the eggs, maple syrup, and vanilla and mix well or process in a food processor.
Add the butter or oil in and mix or process until well blended.
Let the batter sit for 5 minutes and blend or process once more.
Pour into mini cupcake pan
Bake for 20 minutes or until a toothpick inserted in the middle of the brownies comes out clean.