Ingredients:
Directions:
makes 1 cup of nut butter
Ingredients:
1 cup cooked mashed sweet potatoes
1/3 cup sucanat (or brown sugar)
1/3 cup almond milk
1/3 cup applesauce
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup rolled oats
1/4 cup ground flax seed
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2/3 cup chopped pecans (optional)
Directions:
Cream the sweet potatoes, sucanat, almond milk, applesauce, honey, and eggs. In a separate bowl, whisk together the flour, oats, flax seed, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix. Stir in the pecans if desired. Line 16 muffin cups with muffin liners, and pour the batter into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are set and a toothpick inserted in the center comes out clean. Allow muffins to cool a few minutes before removing from the muffin tin; cool completely.
Ingredients:
1 cup almond milk, or other non-dairy milk*
1 frozen banana
2 heaping tablespoons cocoa powder
Directions:
Blend all ingredients in a blender (I use a Nutri-Bullet) and serve!
Makes 2 servings.
*Note: I love the creamy texture I get when I use 1/2 cup canned coconut milk and 1/2 cup almond milk.
Ingredients:
1 can great northern beans, drained and rinsed
1/4 cup coconut oil
1 egg
1/2 cup sucanat (or brown sugar)
1/2 cup honey granules (or sugar)
2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet mini chocolate chips
Directions:
In a food processor, blend the beans, oil, egg, sucanat, honey granules, and vanilla until smooth. Add the flour, baking soda, and salt and blend until combined. Pulse in the chocolate chips until distributed. Shape dough into 1″ balls and place a couple inches apart on a baking sheet. (If dough is too sticky, you can refrigerate it for a little bit before shaping into balls) Bake at 350 degrees for 10-11 minutes, or until cracked and set. Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool. (I actually like these cookies the best after they have cooled completely)
Makes about 3 dozen cookies.
Here is a simple granola recipe that can easily be adapted into other flavors. I’ve included options below to make cinnamon pecan and chocolate flavored granola. Be creative! :)
Ingredients:
8 cups rolled oats
10 Tbs. butter
2/3 c. honey granules (or sugar)
1/4 c. honey
Directions:
Place the oats in a large bowl. Melt the butter in a saucepan. Add the honey granules and honey and stir over medium heat until the honey granules have melted and the mixture is combined. Pour over oats and mix. Line two 15″ by 11″ baking trays with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every 10 minutes to prevent burning. Store in an airtight container.
Dehydrator Option: Spread the granola out on dehydrator sheets. Dehydrate at 145 degrees for at least 6 hours (it can be dehydrated longer for crisper granola).
-Other Flavors-
Cinnamon Pecan Granola: Add 1 cup of chopped pecans and 2 Tbs of cinnamon to the oats.
Chocolate Granola: Add 1/4 cup of cocoa powder to the oats.
Ingredients:
2 cups oat flour
1 cup pecans
1/4 cup ground flax seed
2 Tbs chia seeds
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
generous pinch of cloves
2 Tbs olive oil
2 Tbs maple syrup
2 Tbs water
Directions:
Place the oat flour, pecans, flax seed, chia seeds, salt, cinnamon, nutmeg, and cloves in a food processor. Pulse for a few seconds until combined. Add the remaining ingredients and process until combined. The mixture will look crumbly, but should stick together when formed into a ball. You can add additional water if the dough is too dry. Place the dough on a baking stone and roll out to about 1/8″ thick. Cut the dough into cracker shapes using a pizza cutter. Bake at 350 degrees for 15-20 minutes, or until the edges are beginning to brown. Allow to cool on wire racks. Serve warm or at room temperature.
Makes about 3 dozen crackers
Cookie Dough:
With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.
Chocolate Drizzle:
Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.
Chocolate Coating: (For a thicker topping)
Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.
Makes about 3 1/2 dozen cookies
Crust:
1/2 cup flour
1/2 cup almonds
1/2 cup coconut, shredded or flaked
2 Tbs sucanat (or brown sugar)
1 Tbs maple syrup
1/4 tsp salt
Combine all ingredients in a food processor and mix until combined. (There should still be small chunks of almonds.) Lightly grease the bottom of an 8″ by 8″ baking dish, and press the crust into the pan. Bake at 350 for 6-8 minutes. The crust will harden as it cools, so be careful not to overcook. Let cool.
Filling:
1 ripe avocado, peeled and cut into quarters
1/2 cup lime juice (juice from 3 limes)
12 oz cream cheese, softened
1/2 cup honey granules (or sugar)
Combine the avocado and lime juice in a food processor and mix until smooth. Add the cream cheese and honey granules and blend. Pour over cooled crust and chill. For best consistency, refrigerate for at least a day before serving. Cut into squares and enjoy!
Ingredients:
Directions:
1 (15 oz) can organic black beans, drained and rinsed
1/4 cup coconut oil, melted
1 cup honey
2 eggs
1 Tbs vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking soda
3/4 tsp salt (or 1/2 tsp if not using organic beans)
3/4 cup semi-sweet mini chocolate chips
In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.
makes about 4 dozen