Peanut Butter Cookies (Dairy, Gluten and Refined Sugar Free)

I recently realized I didn't have a standard peanut butter cookie reipce.  I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version.  If you can handle gluten, I think a nice red fife flour would be a great substitute as well.
 

Ingredients

• 1 1/4 cup gluten free pancake mix or other gluten free flour blend
• 1/2 teaspoon guar gum (omit if your flour blend has already)
• 1/2 teaspoon baking powder (omit if using my pancake mix)
• 1/4 teaspoon salt
• 1/2 cup softened coconut oil
• 1 cup natural peanut butter at room temperature (smooth or chunky)
• 3/4 cup palm, coconut or demerara sugar
• 1 large egg
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired

Directions

1. Preheat oven to 350 F and  prepare cookie trays.
2. In a medium size bowl combine all dry ingredients and set aside.
3. In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
4. Slowly stir in dry ingredients.
5. Roll into tablespoon size amounts.  You can roll into a bit of xylitol and or sea salt if desired.   Flatten balls with fork into a criss cross pattern.
6. Bake for 8-10 minutes until golden brown on top.
7. Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.

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Banana Oat Blender Muffins (Dairy, Gluten and Refined Sugar Free Options)

Muffins are a common breakfast or snack item around here.  I like how they can be quick and easy to make.  They are also easy to adapt to include variety of ingredients.  This recipe is definitely a simple one.  I like it more as a base and can be adapted with other spices, fruits, nuts or shredded vegetables. 

Ingredients

• 2 cups oats (regular or gluten free)
• 3 ripe bananas
• 1/4 cup grapeseed oil
• 2 eggs
• 1/2 cup organic greek or regular yogurt
• 3 tablespoons honey or maple syrup
• 1 1/2 teaspoons baking powder
• 2 tablespoons flax seeds
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• toppings or fillers: chocolate chips, blueberries, nuts, coconut, dried fruit, zucchini/carrots?

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. Combine all ingredients into blender except if you want whole pieces of nuts, fruits, etc.  Add those in after blending.
3. Blend until batter is smooth.
4. Add your additional fillers if desired and stir.
5. Pour into muffin tray 3/4 full.
6. Bake for 20-25 minutes or until inserted toothpick comes out clean.
7. Enjoy!

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Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese.  In other words, great brain and bone food :)  These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)

• 1 1/4 cup coconut milk (I used canned)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla
• pinch sea salt
• 1/2-1 cup chopped pineapple
• 1/2-1 cup chopped raspberries
• shredded unsweetened coconut for topping

Directions

1. Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Layer parfaits with chia, pineapple, raspberries, repeat.  Sprinkle with coconut if desired.

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Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

• 2 cups soft dates*
• 1 1/2 cups unsweetened shredded coconut 
• 1/2 cup ground almonds
• 1 tablespoon coconut oil
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt
• 3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
2. Blend ingredients until all large pieces of date are cut evenly.
3. Place the 3 tablespoons of remaining coconut onto a plate.
4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
5. Roll the ball into the coconut until it is fully covered.
6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
7. Enjoy.

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Hemp Heart Energy Cookies (Egg, Dairy, Gluten/Grain Free with Refined Sugar Free Option)

I have two more months to go in this pregnancy and I am starting to feel tired and more hungry.  I am getting a little low in my iron which is not helping.  I have been eating more hemp hearts as they are an excellent source of iron as well as protein, omega fatty acids and fiber.  I have been adding them to my smoothies, cereal and salads as well.  I love these cookies as they give me the energy and nutrients I need for a snack or even breakfast.

Ingredients

• 1 tablespoon ground chia or ground flax seeds 
• 1/4 cup water
• 3/4 cup nut butter
• 1/2 cup honey
• 1 cup unsweetened shredded coconut
• 1/2 cup pumpkin seeds ground to a powder
• 1/3 cup hemp hearts
• 1/3 cup sunflower seeds
• 1/4 cup dark chocolate chips (optional -omit for refined sugar free option)
• pinch sea salt

Directions

1. Preheat oven to 350 F. 
2. Add ground chia/flax seeds to water and set aside.
3. In a mixing bowl combine nut butter, honey, coconut, ground pumpkin seeds, hemp hearts, sunflower seeds, chocolate chips, and sea salt.
4. Add flax seeds and water to bowl.
5. Stir to fully combine.
6. Roll dough into 1 inch balls.44
7. Bake for 12-15 minutes or until lightly browned on top.
8. Cool on a wire rack.
9. Store in an airtight container in the fridge.

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Coconut Rough (Dairy, Gluten, Grain and Refined Sugar Free)

Yeah a simple chocolate treat!  I love making this recipe.  It takes such little time and can be easily adapted to include other nuts, seeds and flavours.  These are full of good fats which will help your digestion, energy, skin, thyroid, hormones, metabolism, immune system and brain.  Go ahead, enjoy!

Ingredients

• 1/2 cup coconut oil
• 1/3 cup raw cocao or cocoa powder
• 1 1/2 cup unsweetened shredded coconut 
• 1/4 teaspoon sea salt
• 2-3 tablespoon maple syrup or honey (amount depending on desired sweetness)

Directions

1. Line a cookie sheet with parchment paper.
2. In a small pot, on very low heat, melt coconut oil until a liquid.
3. Remove from heat.
4. Add all remaining ingredients and stir until well blended.
5. Pour batter onto prepared cookie sheet.
6. Place in freezer to harden for 45-60 minutes.
7. Remove and break or cut into desired pieces.
8. Store in freezer or fridge to keep pieces hard.

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Lemon Coconut Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I am still trying to use up the last of my frozen shredded zucchini from the summer.  Zucchini bread is definitely a great way to enjoy this vegetable.  It adds some nutrients and really helps keep in the moisture.  The lemon is a great accompaniment to the zucchini to give some extra flavour.

Ingredients

• 1 lemon, juice and zest
• 1 drop lemon essential oil (optional)
• 1/2 cup grapeseed oil
• 1/2 cup honey, agave or maple syrup
• 2 eggs
• 2 teaspoons gluten free vanilla extract
• 1 cup shredded zucchini
• 1/2 cup tapioca starch
• 1/2 cup sorghum
• 1/2 cup chickpea flour
• 1/2 cup unsweetened shredded coconut
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 tablespoon psyllium husk or 1 teaspoon guar gum

Directions

1. Preheat oven to 350 F and grease a loaf pan.
2. In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
3. In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
4. Combine and wet and dry ingredients and stir just until combined, don't over mix.
5. Pour into prepared dish.
6. Bake for 45-50 minutes or until inserted toothpick comes out clean.

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Apple Spice, Red Fife Muffins (Dairy, Egg and Refined Sugar Free)

I have been exploring some new grains in my baking.  One that my daughter has used in a previous recipe Blueberry, Cranberry Red Fife Muffins.  Organic Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.    It is a gluten grain, however it is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  

Red Fife flour has not been altered by synthetic compounds, chemicals or GMO's. We enjoy its flavour and find it be a great flour for breads and hearty muffins.  It is definitely a great compliment to the apple and spices in these muffins.  We enjoyed these for breakfast or as a snack with a cup of tea!

 

Ingredients (makes about 9 muffins)

• 3/4 cup organic red fife flour
• 1/3 cup chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon psyllium husk
• 3/4 tablespoon flax seed in 3 tablespoons water and let sit for 2 minutes (flax egg)
• 1 cup shredded or chopped apple (1 medium size apple)
• 1/3 cup grapeseed oil
• 1/2 tablespoon apple cider vinegar
• 1/2 cup honey, agave or maple syrup
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients.
3. A medium size bowl add all the wet ingredients including the apple.
4. Stir to combine and then add the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

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Chocolate, Chocolate Chip Cookies (Gluten and Dairy Free)

My youngest recently had a birthday and wanted to bring something into the class to share.  I sometimes struggle with finding treats other children will enjoy and aren't filled with too much refined sugar and food colouring.  I recognize cookies are not necessarily healthy but are a treat so we decided to make a chocolate cookie and decorate with one smartie.  These were fun to make.  My girls loved them and apparently they were well received by her peers :)

Ingredients (makes approximately 16 cookies)

• 1/2 cup softened coconut oil 
• 2/3 cup coconut palm sugar
• 2 beaten eggs
• 1 tsp vanilla extract
• 1/3 cup coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon psyllium husk
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 375 F and prepare cookie sheet.
2. In a small bowl combine coconut oil, palm sugar, eggs and vanilla.  
3. In a medium bowl combine, coconut flour, cocoa, psyllium husk, baking soda, sea salt and chocolate chips.
4. Add egg mixture into the flour mixture and stir until combined.
5. Place batter in fridge (if you don't want flat cookies) for about 15 minutes.  I didn't put mine in the fridge but do be careful, they do spread.  
6. Roll batter into 1 inch balls.
7. Bake for 12-15 minutes.

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Happy Birthday! Chocolate Cupcakes with Chocolate Icing (Gluten, Grain and Refined Sugar Free)

My youngest is now 5!  Happy Birthday to our cuddly little bear. 

Today we celebrated with a few of her friends.  It was a busy, bug themed day.  Our youngest is is our little creature collector she is always out looking for lady bugs, frogs, snails, worms and even grubs. Thanks to Pinterest, I did get a few ideas for the theme.  Lady bugs became the idea for the cupcakes. Since we try to limit the wheat in our home as well as sugar and food colouring.  It can make birthdays a little more challenging, but I am usually up for a little "trial and error."

I revised my original cupcake recipe and am much happier with the results.  For the icing I used Chocolate Date Icing and they turned out really well.  The icing was great coverage and for the details on the strawberries.

For the Cupcakes

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa
• 1 1/4 cup palm sugar (add more if you want a sweeter cupcake)
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

For the Icing
Again, this is not my recipe my slight adaptation  from Kelly Brozyna at The Spunky Coconut.  

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

A Few Pictures of the Day

Happy Birthday!  I Love You!

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"Oliebollen" -Dutch Doughnut (Gluten, Refined Sugar and Yeast Free)

Happy New Years! We have had a healthy happy 2014 and look forward to 2015.  As some of you may know, I was born in the Netherlands, so to celebrate New Years Eve, we have made a traditional Dutch treat, Healthy Happy Wife style.
In the Netherlands, many homes will be serving a plate of oliebollen and/or apple beignets. Oliebollen are definitely not healthy as they are a sweet dough fried in oil, however they are a special treat. The original recipe calls for yeast and are served with powdered sugar for dipping.  I have decided to keep the yeast out and we enjoyed ours dipped into a little pure maple syrup.

Ingredients (makes 10-12)

• 3/4 cup tapioca or arrowroot starch
• 1/2 cup rice flour
• 1/2 cup buckwheat flour
• 1 tablespoon psyllium husk
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup raisins/currents (optional)
• 1 teaspoon apple cider vinegar
• 1 1/4 cup non dairy milk
• 1 egg
• 1 shredded apple 
• 1 teaspoon gluten free vanilla
• 10 drops liquid stevia
• oil for frying (I used grapeseed oil)

Directions

1. Heat a small but tall pot of oil.  I used about 2-3 cups of oil and cooked 2-3 at a time.  You could use a larger pot to cook more but it will take longer to heat.  I turned the oven fan on high and it kept the oil smell way down.  Bring the oil to 180 C.
2. In a small dish combine apple cider vinegar and milk and let sit.
3. In a mixing bowl combine all dry ingredients including the raisins. 
4. In a small bowl blend the egg, apple, vanilla and stevia.
5. Add the egg and milk mixtures to the flour bowl and stir to combine.
6. With the aid of two large spoons form balls out of the batter, drop these into the hot oil.   Fry for 2-3 minutes flipping them over until they are golden brown.  
7. Drain the oliebollen onto a paper towels.  
8. Enjoy.  In my opinion they are best served right away while still warm.  

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Sesame Seed Bars and the Powers of Zinc (Dairy, Gluten, Grain and Refined Sugar Free)

I love sesame seeds as they are high in calcium, magnesium, iron and zinc.   I believe I have mentioned the importance of zinc in a previous post.  Zinc not only boosts our immune systems, supports or reproductive system, increases focus, elevates mood and influences our appetite.   Hmm that is a lot of power for a little seed.  For some extra zinc in your diet, I highly recommend these bars, they easy to make and are a family favourite.

Ingredients

• 1 cup honey
• 1 cup sunflower seed butter, peanut butter, almond butter or other nut/seed butters
• 1/3 cup coconut oil
• 1/2 cup sesame seeds
• 1 1/3 cup coconut
• 1/2 cup sunflower seeds
• 1/4 teaspoon sea salt

Directions

1. Grease a 9 x 9 dish.
2. In a medium size pot, add honey, nut/seed butter and coconut oil.  Slowly heat, while stirring and bring to a boil.
3. Add all remaining ingredients
4. Pour into prepared dish and place in fridge to cool and set.
5. Cut into bars and store in air-tight contained in the fridge.

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Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.

Ingredients (makes 18-20 cookies)

• 2 egg whites
• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup cocoa
• 1/2 teaspoon sea salt
• 1/2 cup coconut milk
• 1/2 cup agave or honey or more to taste
• 1 teaspoon gluten free vanilla

Directions

1. Preheat oven to 325 F. Prepare baking trays by greasing or lining with parchment paper.
2. Beat egg white until stiff and set aside.
3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
4. Gently fold in the egg white.
5. Scoop in ball sizes onto cookie sheet.
6. Bake for 20 minutes.
7. Store in air tight container in the fridge.

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Salted and Roasted Pumpkin Seeds (Gluten and MSG Free)

I should have posted these yesterday or early in the week but here it is anyway.  The girls have been snacking on these as well as my Maple Cinnamon Roasted Pumpkin Seeds already before breakfast.

These turned out so well.  I do stir or check on them quite frequently.  The inner seed should not get dark but stay greenish colour.

Ingredients

• pumpkin seeds from one pumpkin (approximately 1 1/2 cups)
• 1 teaspoon sea salt
• 1/2 tablespoon olive oil or grapeseed oil
• sea salt to taste

Directions

1. Preheat oven to 300 F.
2. Line a cookie sheet with parchment paper.
3. Rinse pumpkin seeds.
4. In a medium size pot, cover seeds with water and add 1 teaspoon sea salt.  Bring to a boil then simmer 10 minutes.  Drain.
5. In a medium bowl add pumpkin seeds, oil and sea salt.  Stir to fully combine.
6. Spread onto baking sheet.
7. Bake in oven for 15 minutes, stir and bake for another 15 minutes or until dry.
8. You may need to break a few chunks apart.
9. Store in an airtight container.

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Chocolate Nut Butter Banana Muffins (Dairy, Gluten and Refined Sugar Free)

We seem to be eating less bananas which means my freezer collection has been growing.  I wanted to make a heartier muffin with some additional protein.  This recipe turned out really well and was enjoyed by our family as well as our friends.  I hope you enjoy as well.  To make this school friendly make sure you use a nut free milk as well as sunflower seed butter.

Ingredients

• 1/3 cup non dairy milk
• 1 teaspoon apple cider vinegar
• 3 mashed very ripe bananas
• 1/3 cup grapeseed oil
• 1/3 cup peanut, almond, cashew, hazelnut or sunflower seed 
• 2 eggs
• 1 teaspoon gluten free vanilla 
• 1/2 cup palm sugar
• 1/3 cup chickpea flour
• 1/3 cup buckwheat flour
• 1/3 cup cocoa powder
• 1/3 cup sorghum flour
• 1/3 cup tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a small bowl combine milk and apple cider vinegar
3. In a medium size bow blend bananas, oil, nut butter, eggs and vanilla.
4. Combine all remaining dry ingredients into a large mixing bowl.
5. Add milk, vinegar and banana mixture to the flour mixture.  Stir just until combined.
6. Pour into muffin cups and bake 20-25 minutes or until inserted toothpick comes out clean.
7. Store in airtight container.

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Nacho "Cheese" Kale Chips (Dairy, Gluten and MSG Free)

I could go on and on about the benefits of kale.  It really is a super food, one of the best vegetables out there.  This dark green leafy vegetable is high in fibre, vitamin A and calcium.   It has one of the highest antioxidant levels, making it an excellent fighter against cancer.  Kale also works as a detoxifier, helping the body eliminate what it doesn't need.   
Used my Nacho "Cheese" Sauce/Dip to make these kale chips. I could not stop eating them, they did not last long.  They can be made in a dehydrator, keeping them raw or you could bake them in your oven.

Ingredients

3/4 cup raw cashews

1/3 cup nutritional yeast

1/3 cup water

2 teaspoon chili powder

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

5-6 cups kale chopped in bite size pieces

Directions

1. If using oven, preheat to 200 F.
2. In a blender add all ingrients except the kale.  Puree until smooth.
3. Place kale in bowl and pour sauce over.
4. Using hands mx teh kale and sauce until kale is fully coated.
5. Place on baking sheet or deydrator trays.
6. Bake 20 minutes then flip for 20 minutes if using oven.  For the dehydrator turn to 115F for 6-8 hours or until completely dry.
7. Store in an airtight container.

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Grape Popsicles (Sugar Free)

Grapes make an excellent popsicle.  I prefer red grapes as they are higher in antioxidants.  I added some raspberries and cherries to give a few extra flavours although I am sure any other berries would work here.

Ingredients (makes 3-4 popsicles)

• 2 cups red grapes
• 1/2 cup raspberries
• 1/2 cup cherries

Directions

1. Puree all ingredients and pour into popsicle molds.
2. Freeze 4-5 hours or until firm.

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Decadent Chocolate, Chocolate Chip Cookies with Avocado (Dairy, Egg and Gluten Free)

We love avocados and eat them almost everyday.  Avocados are not only an excellent source of Omega-3, folate and vitamin E but are also rich in glutathione which enhances our cells ability to fight off cancer.
I knew they would be good to bake with but admit I hadn't tried it till more recently.  These cookies do take a bit more time but are SO worth it.  They are very rich and will satisfy any chocolate craving.

Ingredients (makes 24-30 cookies)

• 1 avocado
• 2 tablespoons coconut oil
• 1/2 cup nut butter (peanut, almond or sunflower)
• 1 teaspoon gluten free vanilla
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (2 flax eggs)
• 1/2 cup honey or agave if vegan
• 3/4 cup palm sugar
• 1 tablespoon psyllium husk
• 1/2 cup rice flour
• 1/2 cup arrowroot or tapioca starch
• 2 tablespoons coconut flour
• 1/3-1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cups gluten, dairy free dark chocolate chips 

Directions

1. Preheat oven to 350 F.
2. In a mixing bowl blend the avocado, coconut oil, nut butter, vanilla, flax eggs, honey and palm sugar.
3. In a large bowl combine psyllium husk, arrowroot starch, coconut flour, cocoa, baking soda, baking powder, sea salt and chocolate chips.
4. Let batter sit for 5 minutes to thicken.  If you feel it is not quite thick enough (depending on how large the avocado you used) simply add in another 1/2 tablespoon of coconut flour.
5. Scoop batter onto cookie tray.
6. Bake 10-11 minutes.
7. Store in an airtight container.
8. Enjoy 

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Millet Bars (Dairy, Gluten and Refined Sugar Free)

I really think variety is important in our diet.  We eat a variety of fruits and vegetables but I also like eating a variety of grains.  I saw these Millet Puffs in the store the other day and was reminded of bars I used to make.  In the past I used nut butter but I wanted these to be safe for school so I used coconut oil instead.  Very tasty!

Ingredients

• 1/2 cup melted coconut oil
• 1/2 cup honey
• 2 cups puffed millet
• 1/2 cup shredded coconut
• 1/4 cup sesame seeds (optional)
• 1/3 cup sunflower seeds
• 1/3 cup chocolate chips (optional)
• 1/4 c ground flax seeds
• 1/4 teaspoon sea salt

Directions

1. Grease an 8 x 8 dish.
2. In small pot bring honey and coconut oil to a boil.  Let boil for 5-7 minutes then remove from heat. 
3. In a large bowl combine puffed millet, coconut, sesame seeds, sunflower seeds and flax seeds.
4. Pour coconut oil/honey sauce over millet mixture and stir to fully combine.
5. Add chocolate chips and stir them into the millet mixture. (If your coconut oil is too warm, the chocolate chips will melt in)
6. Flatten into prepared dish.
7. Cover and let harden in the fridge for 1-2 hours.
8. Cut into bars and serve.
9. Store in sealed container in the fridge.

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Protein Bars (Dairy, Egg, Gluten and Refined Sugar Free)

My girls don't love protein powder in their shakes so I figured I would try other ways to use it. These bars were a hit as a snack or breakfast food.  They have lots of protein for energy and will keep you full.  I am adding these to my list of good camping foods for the summer.

Ingredients

• 1/2 cup tahini
• 1/4 cup peanut butter or other nut/seed butter
• 1/3 cup ground flax seed
• 1 1/4 cup shredded coconut
• 1/2 cup sunflower seeds
• 1/2 cup ground pumpkin seeds
• 1/3 cup honey
• 1/4 cup raisins (optional)
• 1/3-1/2 cup protein powder or this protein powder

Directions

1. Combine all ingredients.
2. Place in an 8x8 or 8x6 pan and pat down.
3. Place in refrigerator to harden for at least 1 hour.

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