Use all organic ingredients as well as raw dairy ingredients when possible.

 

Brownie Treats

1 c blanched almond flour

4 dates, soaked in water until soft – drained

1 tsp vanilla extract

3 Tb cacao or cocoa powder

¼ tsp Himalayan or Celtic sea salt

4 Tb mini soy free chocolate chips

⅓ c almond butter

Process all ingredients in the food processor.  Roll into small bite size balls.  You can roll the balls into more cacao powder, chopped nuts or finely shredded coconut.  Refrigerate until set.

Store in the refrigerator.

 

Apple Cinnamon Muffins

2 c blanched almond flour

¼ c arrowroot powder

2 tsp cinnamon

½ tsp Himalayan or Celtic sea salt

½ tsp baking soda

¼ c coconut oil, melted

⅓ c honey or sweetener of choice

1 pastured egg

1 Tb vanilla extract

1 c apples, peeled, cored and cut into small chunks (1-2 apples)

Preheat oven 350⁰.  Grease muffin pan with palm shortening, coconut oil or ghee.  Or use greased muffin liners.

Mix dry ingredients.  Mix wet ingredients.  Mix together.  Fold in apples. Fill muffin cups 2/3 full, gently press dough down to fill cups and even out the top of the dough.  Bake 20-25 minutes or until a toothpick comes out clean.  Cool in pan. Makes 10 muffins.

 

Apple Crisp

        Apple Mixture

6 large apples, granny smith – peeled, cored and sliced ¼” thick

1 Tb lemon juice

1 tsp cinnamon

1 Tb grade B maple syrup or honey

       Topping

1 c blanched almond flour or GF flour mix of choice

Pinch salt

¾ c crunchy pecans, chopped (or nut of choice)

½ c coconut, shredded (opt)

2 tsp cinnamon

2 tsp vanilla extract

3 Tb butter or coconut oil, melted

2 Tb grade B maple syrup or honey

Preheat oven 350⁰.

Grease a 13×9 baking dish with palm shortening, coconut oil, butter or ghee.  Mix apples, lemon juice, cinnamon and honey.  Layer apple mixture into a greased baking dish.

Mix all the topping ingredients together until crumbly.  Sprinkle over the apples.  Bake 40-45 minutes or until apples have softened.

Serve topped with whipped cream or coconut cream (recipe below).  The topping recipe can be doubled if you like lots of crumble.

 

Coconut cream

Place a can of whole fat coconut milk (additive free) in the refrigerator for 24 hours.  The cream will separate from the water and float to the top of the can.  Scoop out the cream.  Drink the water or save for another use.  Whip the cream with ½ tsp cinnamon, ½ tsp vanilla extract and 1 tsp honey or maple syrup (opt).

 

Creamy Chocolate Sweet Potato Mug Brownie

        1/4 c cooked sweet potato

        1 egg

        1 tsp oil of choice (avocado or melted coconut oil)

        1/2 tsp vanilla extract (opt)

        pinch of salt (opt)

        2 TB almond flour

        2 TB of cacao powder

        1 tsp sweetener of choice (I used Lakanto)-  this brownie is not at all sweet, you may want to add more

        Add in’s (opt) – add in nuts, soy free chocolate chips, shredded coconut, etc.

Preheat oven 350°. Grease a ramekin or mug.

Mix all the ingredients well. Pour batter into the greased ramekin/mug. I topped mine with walnuts and soy free mini chocolate chips. Bake 8-10 minutes, depending on desired consistency. I like a creamy consistency with a slightly oozy center, I baked mine for 8 minutes. If you must, you can also cook this in a microwave for 1 – 1:15 minutes.  It is best to start with less time for each baking method and check the consistency. You can always add on more time:)