1/4 tsp Himalayan salt
1/4 tsp baking soda
1/4 cup oil
1 tsp vanilla extract
1/8 cup honey
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/4 whole raw almonds
1/4 cup cran raisins or currants
2 tbsp black sesame seeds
Some mini chocolate chips
In small bowl combine almond flour, salt and baking soda. In large bowl, combine oil, agave/honey, vanilla extract. Stir dry ingredientss into wet. Mix in coconut, nuts, seeds and vran raisins. Press the dough into greased baking dish. Spread evenly. Chop chocolate into small chunks and press into top of square. Bake at 350 degrees for 20 minutes. Yield 10 bars. 314 calories per bar.
1 lb ground turkey
1 cup season bread crumbs or almond meal
1 cup grated parmesan cheese
1 handful of shredded mozzarella
1 tsp garlic salt or garlic powder
Cajon Spices – whatever you like
Black pepper to taste
Heat oven to 350. Mix spinach, turkey, egg, bread crumbs, parmesan, mozzarella, garlic powder and pepper in a bowl. Shape mixture into meatballs. Heat oil in a large frying pan. Brown meatballs, about 2 to 3 minutes. Once browned, move pan directly to oven to finish cooking meatballs, about 20 minutes.
2 Tbsp coconut oil, melted
1 tsp vanilla
1 tsp almond extract
2 cups raw unsalted sunflower seeds
2 cups raw unsalted pumpkin seeds
1 cup raw sliced almonds
2 cups unsweetened coconut flakes
1 cup currants or any re-hydrated fruit or dried fruit of your choice
1 cup or more of chopped walnuts
1 cup or more chopped pecans
handful of chopped hazelnuts
sprinkle cacao nibs over top
(I even put other spices on it like a little nutmeg or cardamon.
Put all the dry ingredients in a big bowl. Mix the wet stuff up except the melted oil. Pour that over it all after mixing in the coconut milk and extracts. Use your hands or a big spoon to mix it all up. Put on cookie sheet – not too thick. Bake at 350˚ until it gets golden brown (need to mix it half way through). Takes at least 3 cookie sheets to complete.
1 (13.5 oz.) can full fat coconut milk, blended
1 cup water
1 tbsp cacoa powder
1/8 tsp vanilla stevia, or coconut sugar, or maple syrup to taste
1/8 tsp. celtic sea salt
1/4 cup chia seeds
In a high speed blender, combine coconut milk, water, cacao powder, stevia, and salt. Blend until smooth. Transfer mixture to a one quart mason jar. Add chia seeds and shake well. Refrigerate overnight to let chia seeds soften and absorb liquid. Enjoy!