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Pumpkin Spiced Muffins

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Ingredients

  • 2 cups almond flour
  • 1 cup shredded unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch sea salt
  • 1/3 cup pureed pumpkin
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp coconut nectar sugar
  • handful chopped walnuts and pecans

Instructions

Preheat oven to 350 degrees F. Line muffin cups with muffin liners. While preparing the muffin batter, cut pumpkin into quarters and remove seeds, then steam for approx 30 minutes or until tender. Once cooked, process into a blender until smooth.

Whisk eggs, coconut oil, maple syrup, pureed pumpkin and vanilla extract together in a bowl until smooth. Mix almond flour, coconut, baking soda, baking powder, spices and salt together in a separate bowl; stir wet ingredients into dry ingredients until batter is combined. Using a heaping tablespoon place batter into prepared muffin cups. Garnish each muffin with walnuts and pecans with a sprinkle of coconut nectar sugar on top of each muffin.

Bake for 20- 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12

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Raw Cocoa Nut Balls

These delicious Cocoa balls are a perfect healthy snack! Cocoa is the highest whole food source of magnesium, while cashews are loaded with minerals; copper, magnesium, zinc and manganese. This recipe is very easy to make for you and your family.

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Ingredients

  • 1 1/2 cup raw cashews
  • 1/2 cup shredded coconut
  • 2 tbsp raw organic cocoa powder
  • 1/3 cup of dried pomegranate or cranberries
  • 1/3 cup chopped walnuts
  • 1 tbsp soft coconut oil
  • 2 tbsp brown rice syrup or coconut nectar

Instructions

  1. Add cashews and coconut to food processor, combine until it reaches a crumb texture. Add cocoa, pomegranate, walnuts, coconut oil and rice syrup
  2. Blend the above in a bowl, using a metal spoon to evenly combine the coconut oil and syrup together with the dry ingredients
  3. Roll mixture into bite size ball sizes
  4. Keep in the refrigerator for approx 30 mins before eating or store in a closed container for a couple days prior to eating

Yield: 12

Apple Cinnamon Pecan Muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup dark brown sugar ( preferably organic)
  • 1 medium Macintosh apple, peeled, cored, chopped
  • 1/4 cup pecans, chopped
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1 cup brown rice milk

Instructions

  1. Whisk together flour,oat bran, baking soda, salt, cinnamon and sugar into a medium bowl, then add diced apple and pecans
  2. Whisk together eggs, coconut oil and rice milk into a small bowl. Add rice milk mixture into flour mixture until just combined; do not overmix
  3. Divide batter into muffin cups, filling each about three-quarters full
  4. Bake until muffins are brown around edges or until firm to the touch, 16 to 18 minutes
  5. Serve warm or at room temperature

Yield: 12

Hemp Seed Power Cookies

Are you looking for a healthy snack, without a lot of sugar? Try making these delicious  Hemp Seed Power Cookies. Made without flour or Dairy and loaded with protein. Hemp seeds contain all of the essential amino acids making them an ideal source of protein for vegans, athletes, raw foodists or anyone looking to increase their intake of protein in their diet. Preparation time is 15 minutes and 10 minutes of baking time.

Ingredients

  • 1/2 cup hemp seeds
  • 1/2 cup chunky almond butter
  • 1/4 cup raisins
  • 5 drops vanilla creme stevia liquid
  • 2 tbsp coconut nectar
  • 1/ tsp baking soda
  • 1/4 cup chopped walnuts
  • 1tbsp ground flax
  • 3 tbsp water

Instructions

  1. Preheat oven to 350 degrees F
  2. Using a medium size bowl, mix hemp seeds, almond butter, raisins, stevia, nectar, baking soda and walnuts together. Combine the flax and water in a cup, whisking with a fork until it becomes gooey. Add to remaining ingredients and combine all together using a spatula
  3. Roll into 1 inch balls and put on baking sheet, covered with parchment paper. Flatten each ball with a fork
  4. Bake for 10 minutes. Do not over bake
  5. Enjoy!

Yield: 15

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Banana Cocount Cookies

These cookies make a great healthy snack; with coconut palm nectar – low on the glycemic index. It has a nutritional content far richer than all other commercial available sweeteners, with it’s abundant source of minerals, 17 amino acids, vitamin C and B vitamins.

Ingredients

  • 1 cup brown rice flour
  • 1 cup flax-seed meal
  • 2 tbsp ground chia powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 ripened bananas, mashed
  • 1/2 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut palm nectar

Instructions

  1. Preheat oven to 350 degrees F. Mix wet and dry ingredients in two separate medium size bowls
  2. Mix the wet and dry ingredients together and fold slowly with a spatula, until everything is mixed together, removing all clumps and any dry traces of the flour
  3. Spoon batter onto a non stick loaf pan. Bake for 8-10 minutes, or until the bottom of the cookie is slightly brown.  You can also insert a knife in the center of a cookie, and if you don’t see any traces of the uncooked batter, their ready!

Yield: 12

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