Ingredients1 flax egg (1 T flax seed in 3 T warm water) 1/2 cup Tahini @1/2 cup maple syrup 3/4 cup almond flour 1/2 cup unsweetened cocoa 1/4 cup coconut sugar 1/2 t baking soda 1/2 t baking powder 1/2 t salt 1 t vanilla1 cup chocolate morsels sesame seeds – black & white Directions Prepare flax egg, set aside for a few minutes. Preheat oven to 350 and prep baking sheet with parchment paper. Mix wet ingredients including flax egg, fold in dry. Scoop T of dough, form into balls and roll in
Ingredients1/3 cup melted butter1/2 cup almond milk 1 cup sugar squeezed lemon and 2 T grated lemon zest 1.5 all purpose flour 2 eggs 1 t salt 1 t baking soda 1 cup frozen berries Glaze:1/2 cup confectioners sugar 2 t lemon juice lemon zest2 T almond milk DirectionsPreheat oven to 365. Grease bread pan. Mix wet ingredients. Fold in dry. Then add about a tablespoon of flour to berries and fold in. Bake for 60 minutes.
Ingredients3/4 cup peanut butter 1 egg 1/2 cup coconut sugar1 tsp vanilladash of salt 1/2 tsp baking soda1 cup almond or coconut flour Filing: 1/2 cup dark chocolate 1/4 cup @naturallymore peanut butter 1 tsp vanilla DirectionsHeat oven to 350. Prepare 24 mini cupcake pan with liners. Mix ingredients. Press into cupcake liners, press down with tablespoon to make indent. Bake for 10 minutes. While baking, melt chocolate, add in peanut butter and vanilla. Fill each cup once cooled. Refrigerate for
Ingredients2 cups almond flour 1/4 cup arrowroot flour 6 T coconut flour 1 T baking soda 1 T ground ginger 1/2 T salt 1 large egg 6 T ghee 1/3 cup raw honey 1/3 cup unsulphured molasses Coarse sanding sugar powdered sugar Directions Preheat oven to 375. Place wax paper on baking sheet. Whisk all dry ingredients together. Add in egg, butter, honey & molasses. Let sit for 5 min. Make dough balls. Roll in coarse sugar or powdered and drop on cookie sheet. Bake for 12 minutes. Press down to make.
Yield :2 baby cupcake cups Ingredients1/4 cup Better Body Foods powdered peanut butter 2 T coconut oil 2 t strawberry jam Directions Line two cupcake tins. Mix peanut butter powder & melted coconut oil. Pour half into cupcake tin, freeze for 15 minutes. Now top each with 1 t jam, cover with remaining peanut butter. Freeze for 30 minutes.
Ingredients8 ounces low-fat cream cheese 1/2 cup butter 1/2 cup organic pumpkin puree 1 t vanilla 2 cups all purpose flour 1/2 cup low fat graham crackers (create into crumble form by placing crackers in ziploc bag, rolling pin over them) 1/2 t cinnamon 1 t pumpkin spice 1/2 cup graham crackers for rolling Directions Mix cream cheese, butter and pumpkin. Add in vanilla and pumpkin spice. Slowly add dry ingredients. Form balls and roll in extra crumbs. Should be sticky. Bake for 15 minutes. Take
Ingredients 1 cup peanut butter 1 cup granulated sugar 1 t vanilla stevia 1 t baking soda 1/8 salt 1/3 cup paleo cassava flour1/4 cup filtered water Directions Mix dry ingredients, add in water and mix thoroughly. Form into balls, roll in sugar (you’ll need about 1/4 cup in total) press down with fork to make cool marks. Bake at 350 for 12 minutes on greased pan
Ingredients1/2 cup melted coconut oil 1/2 cup cocoa powder 2 oz unsweetened chocolate 3/4 cup honey 2 eggs, room temperature1 teaspoon vanilla 1/4 cup coconut flour 1/2 teaspoon salt 1 teaspoon fair trade espresso powder Directions Preheat oven to 350. Grease 9×9 baking pan with @chosen coconut spray. Melt chocolate and combine all wet ingredients. Then add dry slowly folding in. Top with @baresnacks coconut flakes. Bake for 20-25 minutes.
Ingredients1 red onion chopped olive oil 3 cloves of chopped garlic 1 cup tomato sauce 2 T sofrito (garlic, peppers, onion & cilantro chopped) 5 eggs 1 large zucchini, spiralized (zoodles) fresh sage to garnish salt, pepper to taste Directions Preheat oven to 350. Prepare raw vegetables. In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito. Add zoodles and cook until soft. Add in tomato sauce and simmer for 5 minutes. Crack all eggs in sauce pan