Cinnamon Apple Oatmeal Bars

 INGREDIENTS

For the apple filling:

1 1/2 pounds apples (4–5 apples), cut into 1/2-inch cubes 

1 tablespoon coconut sugar or brown sugar

2 tablespoons lemon juice 

1 tablespoon tapioca starch

1 teaspoon cinnamon

pinch salt

For the crust and topping: 

1 cup cassava flour

1/3 cup coconut sugar or brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon finely ground sea salt

1 stick / 8 tablespoons butter, cut into pats

1 cup gluten-free rolled oats

3 tablespoons water

INSTRUCTIONS

Preheat the oven to 350°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.

Make the filling: In a medium bowl, combine the apples, tablespoon of coconut sugar, lemon juice, tablespoon of tapioca starch, teaspoon of cinnamon, and salt. 

Make the crust and top: In the bowl of a food processor set with the chopper blade, pulse the cassava flour, coconut sugar, vanilla extract, baking soda, cinnamon, and salt. Pulse a few times to combine. 

Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks. 

Add the oats and the water and pulse a few times more, until the mixture starts to clump together. 

Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the apple mixture over the crust and top with the remaining oat mixture, pressing it gently onto the apple mixture. 

Bake for 45-50 minutes, or until the apples are bubbly throughout, and the top is light golden brown. 

Mum's Shortbread recipe

For the days when resistance is futile

8oz butter 

4oz castor sugar 

9oz plain flour

3oz cornflour

Squeeze ingredients together then knead and put in tin and smooth top.  Cook at 325 for 45 mins.  Remove from oven, cut into pieces and sprinkle with castor sugar and bake for another 5 to 10 minutes 

Chocolate Chia Pudding

Ingredients
1 1/3 cup coconut water
1 14oz can coconut milk
1 banana fresh or frozen
2 Tbsp honey or maple syrup
1 tsp vanilla
1/4 cup cacao powder
1/2 tsp cinnamon
1/4 tsp chili powder
1/8-1/4 tsp salt
zest of 1 orange
1/3 cup chia seeds ground

Instructions
Put all ingredients in a blender and mix thoroughly.
Add chia seeds while blending (add at this point to prevent clumping).
Pour into a sealable container, refrigerate allowing to thicken for 6 hours.

Molten chocolate lava cake-got to be yummy

Ingredients:
5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 2 cage-free egg yolks 2 cage-free eggs 3 tablespoons coconut palm sugar 1 heaping tablespoon unsweetened cocoa powder 2 tablespoons blanched almond flour pinch of pink himalayan salt 1/4 teaspoon of vanilla unsweetened cocoa powder for garnish (optional) raspberries for garnish (optional) caramel sauce for garnish (see recipe below)

Directions:
1. Pre-heat oven to 425. Grease ramekins well with butter.
2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl.
3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.
4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.
5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.
6. Now stir the vanilla in.
7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles.
8. Refrigerate them for 30 minutes.
9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins.
10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings.

Caramel Garnish Ingredients:
1/2 cup of grass-fed butter (or ghee) 1 cup of coconut palm sugar 1/2 cup of canned coconut milk, full fat (room temp.) 3 cage-fee egg yolks few pinches of pink himalayan salt

Directions:
1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.
2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. It will continue to thicken as it cools.

Key lime pie recipe-so good, so bad for you!!!

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Banana boats

 INGREDIENTS
4 Bananas (large ones work best)
Your choice of toppings:
Macadamia nuts, chopped
Unsweetened coconut, shredded or flaked
Grapes, halved
Fresh pineapple, diced
Strawberries, diced
Almond Butter
Nuts, chopped
Cinnamon
Coconut milk or cream

PREPARATION
Preheat your oven to 300 F.
Without peeling the bananas, cut a slit lengthwise into each fruit through the peel, but don’t cut all the way through the peel on the far side.
Carefully separate the banana to form a pocket.
Fill each banana with desired fillings.
Form a boat shape with aluminum foil around each banana to help keep them upright and place on a baking sheet.
Cook the bananas in the oven for 20 to 25 minutes, or until the skin starts turning black, and serve hot.

Candied gingerbread Bundt cake

Candied Gingerbread Bundt

• 1¼ cup unsalted butter
• ½ cup water
• 1¼ cup molasses (not blackstrap)
• ¾ cup local honey
• 1 cup light brown sugar, tightly packed
• ¾ tsp kosher salt
• ½ orange, zested
• 2 Tbsp candied ginger, minced
• 3 cups all-purpose, unbleached flour
• 1½ tsp baking soda
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground clove
• 2 tsp ground cinnamon
• 3 whole eggs
• ½ cup milk, whole or 2 percent

Dark & Stormy Glaze

• 1 lb powdered sugar
• ½ lime, juiced
• 2 Tbsp dark rum
• 2 Tbsp ginger beer or ginger ale
• fresh whipped cream, for serving

| Preparation – Bundt | Preheat oven to 375ºF and grease bundt pan.

In a large bowl set over a pot of simmering water, warm butter, water, molasses, honey, brown sugar, salt, orange zest and candied ginger just until the butter and brown sugar have dissolved into the mix. Set aside to cool to room temperature.

Sift dry ingredients together in a separate bowl or over parchment paper. Whisk eggs and milk into the liquid mixture, then sift the dry a second time on top of the batter in 3 batches, whisking well in between. Pour into prepared bundt pan and bake for 1½ hours until the top of the cake springs back when pressed gently. Allow to cool in the pan for 15 minutes, but not completely before overturning onto a platter to cool for 1 hour or overnight before glazing.

| Preparation – Glaze | If powdered sugar is lumpy, sift it first. Otherwise, whisk all ingredients together right before use.

| Assembly | Once bundt cake has cooled, pour glaze over top and then leave to sit at room temperature for 30 minutes to firm. Serve with fresh whipped cream.

Sweet chocolate cake with Winter spices

• 4 oz Cortés Askinosie Chocolate 70 percent single-origin Honduran dark chocolate, roughly chopped
• 1½ cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 Tbsp high-quality natural cocoa powder
• ¾ tsp kosher salt
• 2 tsp ground ginger
• 2 tsp Vietnamese cinnamon
• ½ tsp ground cloves
• ¼ tsp grated fresh nutmeg
• 1½ cups dark brown sugar, firmly packed
• 2 sticks unsalted butter, at room temperature
• ½ cup unsulphured molasses
• 1 Tbsp fresh ginger, peeled and finely grated
• zest of 2 medium oranges
• juice of 1 medium orange
• 2 eggs, at room temperature
• ¾ cup boiling water

| Preparation | Preheat oven to 350 °F.

Butter the bottom and sides of a 9-inch springform pan. Line bottom with parchment paper; butter parchment liner.

In the top of a double boiler set over just-simmering water, melt chocolate, stirring frequently. When chocolate is completely smooth, set aside to cool slightly.

In a medium bowl, whisk together flour, baking soda, cocoa powder, salt, ground ginger, cinnamon, cloves and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar and butter and beat on high until fluffy, 4 to 5 minutes. Scrape down the sides of the bowl, add melted chocolate and beat until incorporated. Add molasses, grated ginger, orange zest and juice and beat until combined; add eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed until everything is homogenous. Add the flour mixture to the bowl in 2 parts, mixing for 10 to 15 seconds after each incorporation; scrape down the bowl and mix for 10 seconds more. With the mixer on low, stream in boiling water and mix until batter is completely homogenous, thoroughly scraping through to incorporate any dry patches.

Pour mixture into prepared springform pan and bake for 45 to 50 minutes, checking at the 40-minute mark for doneness. Cake is done when a wooden skewer or cake tester inserted in the middle of the cake comes out clean or with a few crumbs, but remains slightly sunken in the center. Transfer pan to a wire rack to cool completely.

Release sides of springform pan and lift it over cake. Transfer cake to serving plate and slice to serve.

Apple Pie recipe from Melissa-Definitely NOT paleo!!!!

Ingredients Edit and Save

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar

• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

1. 
   Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minute
4. Melissa's pie crust: 2 cups flour, 1 tsp kosher salt. Then I add 1 cup cold butter flavored crisco....pastry blend it until it has gravel sized bits....then I add 4 tbsp ice cold water, blend, then add water tbsp-wise until I have the right consistency. Split into two balls, refrigerate at least 3 hours.

Flatbread recipe with dessert modification

Ingredients

• 1 cup Tapioca Starch
• 1/4 cup Coconut Flour
• 3 Tbsp Flax Seed Meal
• 1 tsp Salt
• 1 tsp dried Oregano
• 1/2 tsp dried Basil
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Water, warmed
• 2 whole Pastured Eggs
• 2 Tbsp Unsalted Butter
• 2 Tbsp fresh Thyme
• 1/4 cup Parmesan Cheese
• 2 Tbsp Garlic Powder

Process

1. Preheat oven to 450 degrees. Place pizza stone in the oven while it preheats.
2. Meanwhile, mix dry ingredients in a bowl.
3. Add warm water, olive oil and slightly whisked eggs.
4. Mix thoroughly, adding additional coconut flour as needed. It should end up being a very sticky dough that can be flattened with a spatula.
5. Let sit a few minutes to let coconut flour absorb water.
6. Pour onto parchment paper and spread with spatula to 1/4 inch thick.
7. Carefully* place parchment paper on pizza stone and bake 8-12 minutes or until crispy.
8. Remove and add optional toppings. I mixed garlic and butter and spread over the top and then added herbs and cheese (optional).

Ingredients

• 1 whole Grain-Free Flatbread (above)
• 4 Gala Apple, peeled and chopped (for the apple topping)
• 9 Tbsp Unsalted Butter, divided (4 TBSP for the apple topping, 3 TBSP chilled for the streusel topping, 2 TBSP for the caramel sauce)
• 2 tsp ground Cinnamon, (for the apple topping)
• 1 tsp ground Nutmeg, (for the apple topping)
• 2 Tbsp Grade B Maple Syrup, (for the apple topping)
• 1/3 cup Blanched Almond Flour, (for the streusel topping)
• 1/2 cup Coconut Sugar, divided (2 TBSP for the streusel topping + 1/3 Cup for the caramel sauce)
• 8 oz Coconut Milk, (for the caramel sauce)
• 1 tsp Pure Vanilla Extract, (for the caramel sauce)

Process

1. Make the flatbread pizza according to the directions (click the ingredient for recipe). Once the flatbread has cooked, remove from oven and add toppings (per ingredients below.) Once all toppings have been added, place back in oven for 5-7 minutes or until done.
2. [For the Apple Topping] Peel and chop apples.
3. Heat a medium pan over low-medium heat and add butter.
4. Once butter begins to melt at spices and stir until fragrant.
5. Add apples and maple syrup. Let saute until apples are tender.
6. Remove from heat and add to flatbread.
7. [For the Streusel Topping] In a bowl add almond flour and coconut sugar, stir.
8. Cut butter into smaller sections and add to dry ingredients.
9. Cut butter into flour until small pea sized pieces form.
10. Crumble on top of apples.
11. [For the Caramel Sauce] Add coconut milk, sugar and salt to a small saucepan.
12. Bring to a simmer over low-medium heat, stirring frequently.
13. Let simmer 15-30 minutes until reduced to proper consistency.
14. Once reduced, remove from heat and stir in vanilla and butter.
15. Let cool slightly, stirring frequently.
16. Drizzle over flatbread

No oatmeal cookies-from WLC site

Ingredients
1 C raw cashews
1/2 C fresh medjool dates, pitted
3/4 C palm shortening, lard, or butter
2 large eggs
1 T pure vanilla extract
2 T coconut flour
2 C blanched almond flour
1/2 t baking soda
1 t salt
1/2 C raisins
1/2 C sliced almonds
1/2 C pecans, finely diced
1/2 C dates, finely diced

Instructions

1. Puree the cashews and dates together in a food processor for about 2 minutes, until very finely diced and thoroughly blended.
2. Add wet ingredients to the processor (shortening, eggs, vanilla), puree until smooth and blended.
3. Add dry ingredients to the processor (coconut and almond flours, baking soda and salt), pulse until just combined.
4. Empty out mixture into mixing bowl and fold in remaining ingredients (raisins, sliced almonds, pecans and diced dates)
5. Roll into tablespoon size balls and put on a lined or greased cookie sheet. Flatten with the palms of your hands and bake 8-10 minutes at 350 degrees. Cookies are done when slightly brown - they will still be soft in the center. Let sit on the baking tray for about 5 minutes before moving to cooling rack, they will firm up during this time.

Notes
Makes 36 cookies, store at room temperature for up to 3 days then chill or freeze.

Chocolate Pumpkin Sunbutter Treats

These have just got to be phenomenal!!!!

Ingredients

• 2 cup Enjoy Life Chocolate Chips (or dark chocolate brand of choice)
• ⅓ cup coconut milk
• ½ cup sunflower seed butter (or other seed or nut butter)
• ⅓ cup pumpkin puree
• ½ cup raw honey
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• pinch of salt, to top

Instructions

1. Melt chocolate chips and coconut milk in microwave or in a double boiler until smooth.
2. Line an 8×8 baking dish with parchment paper (for easy clean up and removal). Pour chocolate into the dish and smooth out.
3. In a bowl, mix together sunbutter, pumpkin, honey, cinnamon, nutmeg, cloves, and ginger until smooth.
4. Spoon sunbutter mixture on top of chocolate and use a knife to spread throughout the chocolate mixture. Just keep making pretty designs in it until it is well mixed. Top with a pinch of salt.
5. Place in freezer and let freeze for 4+ hours. Serve immediately. Store in freezer.

Two new chia pudding recipes

Ingredients

• ½ cup brewed coffee (chilled)
• ½ cup full fat canned coconut milk
• 1 heaping tablespoon almond butter (or other nut or seed butter)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• 1 tablespoon unsweetened cocoa powder
• ¼ cup chia seeds

Instructions

1. Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours.
4. Eat up. Breakfast is served.

Ingredients

• 1.5 cups almond milk
• ½ cup pumpkin puree
• 1 scoop Recovery Protein (30 grams)*
• 2 tablespoons almond butter (or other nut or seed butter)
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• pinch of salt
• ¼ cup chia seeds
• extra almond milk for topping

Instructions

1. Blend all ingredients, except chia seeds, until smooth.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours. I shook my jars once in between to make sure they didn’t become too gelatinous.
4. Pour some extra almond milk on top and eat up. Breakfast, snack or post workout recovery is served!

Notes

*Protein powder is optional. Recipe still works without it.

Chia seed pudding

Ingredients
1 cup almond milk, unsweetened
⅓ cup chia seeds
1 teaspoon vanilla extract

 Instructions
Whisk all ingredients together.
Pour into serving glasses.
Refrigerate until set, about 10 minutes.

Peach cobbler

4 peaches

1/2 cup water
1/3 cup honey
1 tablespoon ghee, melted
1 1/2 cups almond flour
2 tablespoons coconut oil
1 teaspoon cinnamon
1 egg
pinch of salt

Start by dicing 4 peaches and place in a saucepan with 1/2 cup water and 1/3 cup honey. Heat on stovetop until boiling, stir often. Then turn heat to low and let simmer 10 minutes.
Melt 1 tablespoon of ghee in the bottom of a baking dish. After fruit has simmered for 10 minutes add it to the cake pan and set aside.
In a separate bowl combine 1 1/2 cups almond flour, 2 tablespoons coconut oil, 1 teaspoon cinnamon, one egg and a pinch of salt. Mix well. Then spoon this chunky mixture over the peaches. Place in over and bake at 350 for 35 minutes. Let cool and top with a spoonful of coconut milk.

Lemon Almond Biscotti

• 1 ¼ cups blanched almond flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ cup agave nectar or honey
• 1 tablespoon lemon zest
• ¼ cup toasted almonds, chopped

1. In a food processor combine almond flour, arrowroot powder, salt and baking soda
2. Pulse until ingredients are well combined
3. Pulse in agave nectar and lemon zest until the dough forms a ball
4. Remove dough from food processor and work in chopped almonds with your hands
5. Form dough into 2 logs on a parchment paper lined baking sheet
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
9. Remove from oven and allow to cool, set, and become crispy

Walnut chocolate chunk ice cream

1 13-oz can coconut milk
1/2 cup walnuts
2 ripe bananas, mashed
1/4 cup finely chopped dark chocolate
pinch of salt

Heat coconut milk until smooth.  Stir in walnuts, banana and salt.  Pour into a container and cool to room temperature.  Fold in chocolate.  Freeze, stirring occassionally.

Lemon Bars

We had these at Lenny's party the other night. The recipe is from Fast Paleo. Sam said we should make them in ramekins andput chocolate on the top. Chocolate-it improves EVERYTHING!!!!!

• 2 eggs
• coconut oil 1/4 cup
• honey 1/4 cup (for cookie)
• coconut flour 1/4 cup
• coconut flakes 3/4 cup
• fresh lemon juice 1 cup
• 6 eggs
• honey 1/2 cup (for topping)
• coconut oil 1/2 cup
• sea salt

Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes. Grease a glass Pyrex baking dish (7 x 11) with coconut oil. . Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. Whisk until it starts to thicken. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.

Desserts

This is in danger of being on the menu tomorrow too:

Double Chocolate Orange Torte
½ cup dark chocolate chips
½ cup blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
3 eggs
½ cup agave nectar
½ cup grapeseed oil
1 tablespoon orange zest
½ cup dark chocolate chips

Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel
Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds
Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest
Pulse all ingredients together until smooth
Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula
Transfer batter into a well oiled 10 inch springform pan
Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean

OR, it could be this:

Accidental Mocha Mousse
½ cup dark chocolate chips
½ cup coconut milk
1 tablespoon organic decaf coffee beans, ground
¼ cup hot water
1 tablespoon agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract

In a medium saucepan, melt chocolate into coconut milk over very low heat
Place ground coffee beans in a melita filter and pour ¼ cup hot water over them
Stir coffee into chocolate mixture, discarding grounds
Stir in agave, then vanilla and almond extracts
Spoon mousse into small individual ramekins
Refrigerate 2-3 hours, until firm

Chocolate fudge balls

I'm going to try this recipe with the dates that I bought.  We had these at Leeny's party when I did the Whole30 with her.  They were delicious.  They turned out very well and were easy to make.  Yummy!!!!