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Quinoa Granola 12 12 14 1/2 12 14 1 12 cup quinoa flakes cup ground flaxseeds cup raw hulled pumpkin seeds cup hemp hearts cup agave cup almond oil cup sliced almonds cup coconut

Preheat the oven to 325F. -Combine everything but hemp hearts and coconut. - Spread the mixture in 8 x 8-inch baking pan and press to make an even layer about 12 inch thick. -Bake until nearly dry and crispy, about 30 minutes. -Let the mixture cool in the pan for at least 1 hour. -Meanwhile, combine the hemp hearts and coconut in a large bowl. -Break the cooled quinoa-flax mixture into little pieces. Stir into the bowl.

Gluten-free Granola 5 cup oats (gluten-free) 2 cups coarsely chopped almonds1 cup pumpkin seeds3/4 cup hemp seeds2 teaspoons cinnamon1 teaspoon ginger1 teaspoon kosher salt1 1/2 cups mixed dried fruit (we used apricots, sour cherries, and golden raisins here)3/4 cup maple syrup2 tablespoons canola or other vegetable oil Preheat the oven to 350. Mix together the oats, almonds, pumpkin seeds, and sesame seeds. Make sure you use a large baking Sprinkle the cinnamon, ginger, and salt over the top. Stir it up. Toss the bite-sized pieces of dried fruit over the top of the oats mixture. To be honest, you might want more than 1 1/2 cups here. I kept throwing more on until about 1/2 of the surface of the oats had fruit on it. Use your own judgment here. Stir it all up. Drizzle the maple syrup evenly over the surface of the oats mixture. Do the same with the oil. Stir it all up until everything is well coated not too sticky, but not dry either. Done? Great. Throw it in the oven. Bake for 12 minutes, then stir up the granola-in-the-making, then put the pan back in the oven. Repeat this process three more times (it could twice or four times for you, depending on your oven). Youre looking for the granola to be not-at-all wet, golden brown, with a bit of crunch. Pull it out of the oven and let it cool before devouring it. Makes 10 cups or so.

Potato Pancakes

Original recipe makes 2 to 3 servings 4 large potatoes 1 yellow onion 1 egg, beaten 1 teaspoon salt 2 tablespoons GF flour ground black pepper to taste 2 cups oil for frying Directions
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Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

2. 3. 4.

APPLE WALNUT BREAD 2 2 1 2 12 2 1 12 14 cups ground almonds tablespoons ground flaxseeds tablespoon ground cinnamon teaspoons baking powder teaspoon fine sea salt large eggs cup unsweetened applesauce cup melted butter cup soy or coconut milk

Preheat the oven to 325oF. Coat a 9 x 5-inch loaf pan liberally with oil. (Coconut oil is ideal for this purpose.) -Combine the ground almonds, ground flaxseeds, cinna- mon, baking powder, and salt in a bowl and stir until thoroughly mixed. -Combine the eggs, applesauce, butter, and milk in a measuring cup. -Pour the mixture into the dry ingredients and stir just until incorporated. If the mixture is very stiff, add 1 to 2 tablespoons of coconut milk. -Press the dough into the pan and bake until a toothpick comes out dry, about 45 minutes. Allow to cool in the pan for 20 minutes, then turn out. Slice and serve. Variations: Think of this recipe as a template for quick breads and loaves, such as banana bread, zucchini carrot bread, and so on. Replace apple- sauce, for instance, with 112 cups canned pumpkin puree and add 112 teaspoons nutmeg to make pumpkin bread, great for winter holidays.

BANANA-BLUEBERRY MUFFINS *my fav 2 cups ground almonds 14 cup ground flaxseeds 14 cup coconut sap 14 cup millet flour 1 teaspoon baking powder Dash of fine sea salt 1 ripe banana 3 large eggs 12 cup applesauce 14 cup butter 1 cup blueberries, fresh or frozen Preheat the oven to 325F. Makes 9-10 muffins -Combine the ground almonds, ground flaxseeds, millet flour, baking powder, and salt in a bowl and mix with a spoon. -In another bowl, mash the banana until smooth. Stir in the eggs, milk, coconut sap, butter and applesauce. -Add the banana mixture to the almond meal mixture and mix thoroughly. Fold in the blueberries. -Spoon the batter into the muffin cups, filling them halfway. Bake until a toothpick inserted in the center of a muffin comes out dry, about 25 minutes. -Cool in the pans for 10 to 15 minutes, then turn out of the pan and transfer to a rack to cool completely.

PUMPKIN SPICE MUFFINS 2 cups ground almonds 14 cup ground flaxseeds 14 cup coconut sap 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon grated nutmeg 1 teaspoon baking powder Dash of fine sea salt 1 can (15 ounces) unsweetened pumpkin puree 12 cup soy or coconut milk 2 large eggs 14 cup oil or butter Preheat the oven to 325F. -Grease a 12-cup muffin tin with oil. -Stir together the almond meal, ground flaxseeds, agave, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, milk, eggs, and oil in another large bowl. -Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. -Cool the muffins in the pans for 10 to 15 minutes, then turn out onto a rack to cool completely.

GINGER SPICE COOKIES 2 1 3 2 2 1 1 1 1 1 1 12 3 1 cups coconut flour cup finely chopped almonds tablespoons desiccated coconut TBS maple syrup teaspoons ground cinnamon teaspoon ground allspice teaspoon ground ginger teaspoon grated nutmeg teaspoon baking soda cup milk cup oi cup agave large eggs, lightly beaten teaspoon pure vanilla extract

Milk, unsweetened almond milk, or soymilk (optional) Preheat the oven to 325oF. -Grease a baking sheet or line sheet with parchment paper. Stir together the coconut flour, shredded coconut, agave, cinnamon, allspice, ginger, nutmeg, and baking soda in a large bowl. -Whisk together the milk, oil or butter, maple syrup, eggs, and extract in a 4-cup measuring cup. -Add the egg mixture to the coconut flour mixture and stir just until incorporated. (If the mixture is too thick to stir easily, add the milk, unsweetened almond milk, or soymilk 1 tablespoon at a time until the consistency of cake batter.) Drop 1-inch mounds onto the baking sheet and flatten. Bake for 20 minutes, or until a toothpick comes out clean. Cool on racks.

CLASSIC CHEESECAKE WITH WHEATLESS CRUST This is a cause for celebration: cheesecake without undesirable health or weight consequences! Preheat the oven to 325F. CRUST 112 cups ground almonds Sweetener 112 teaspoons ground cinnamon 6 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten 1teaspoon vanilla extract FILLING 16 ounces 13-less-fat cream cheese, at room temperature 34 cup sour cream Dash of fine sea salt 3 large eggs 2 teaspoons pure vanilla extract To make the crust: Combine the ground almonds, sweetener, and cinnamon in a large bowl. Stir in the melted butter, egg, and vanilla and mix thoroughly. Press the crumb mixture into the bottom and 112 to 2 inches up the sides of a 10-inch pie pan. To make the filling: Combine the cream cheese, sour cream, sweetener, and salt in a bowl. Using an electric mixer, beat at low speed to blend. Beat in the eggs, lemon juice, lemon zest, and vanilla. Beat at medium speed for 1 minute. Pour the filling into the crust. Bake until nearly firm in the center, about 50 minutes. Cool the cheesecake on a rack. Refrigerate to chill before serving.

HOT COCONUT FLAXSEED CEREAL You will be surprised how filling this simple hot breakfast cereal can be, espe- cially if coconut milk is used. Makes 1 to 2 servings 12 cup coconut milk, whole dairy milk, full-fat soymilk, or unsweetened almond milk 12 cup ground flaxseeds (can be purchased pre-ground) 14 cup unsweetened coconut flakes 14 cup chopped hulled sunflower seeds Ground cinnamon 14 cup sliced strawberries, blueberries, or other berries (optional) Combine the milk, ground flaxseeds, coconut flakes, and sunflower seeds in a microwaveable bowl and microwave for 1 minute. Serve topped with a sprinkle of cinnamon and a few berries if desired.

Banana Almond Cake

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Ingredients:

2 eggs 1 TBSP milk cup coconut sugar 1/2t baking powder 3 bananas, peeled cup sliced almonds 250g almond meal 2t almond extract

0 How to make it: Preheat oven to 300F. Grease a 8inch fluted flan tin with removable base. 0 Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with 1 TBSP milk then stir through almond mixture with the extract.

Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Allow this to cool in the tin.

L Low Fat Oatmeal Chocolate Chip Cookies

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1 cup rice flour1 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp ground cinnamon2 tbsp butter or oil, room temperature1/2 cup coconut sugar1/4 cup succanat1 large egg1/4 cup plain, unsweetened apple sauce1/2 tsp vanilla extract2 cups GF oats1 cup chocolate/GF carob chips Preheat oven to 350F and line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamonIn a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 min. Cookies will be light brown at the edges when done.Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.Store in an airtight container.Makes about 2 dozen cookies.

Banana Carob Chip Cookies

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1/4 cup butter, softened 1/4 cup unsweetened apple sauce 1/2 cup of Sucanat (non-refined cane sugar) 1 1/2 medium bananas, mashed 1 large egg 1/2 tsp vanilla extract 1 1/4 cup almond flour 3/4 tsp baking soda 1 cup GF rolled oats 1/2 cup GF carob chips (or use semisweet chocolate chips) Preheat the oven to 350 F and line 2 baking sheets with parchment paper. In a mixing bowl, combine the butter and the apple sauce and beat with electric mixer until creamy. Add the sugar, bananas, egg and vanilla and beat until smooth. Gradually add the flour and baking soda. Stir in the oats and carob chips until incorporated.

Drop the dough by teaspoons onto the prepared baking sheets. Bake for 7-10 minutes, until golden brown. Makes 3 dozens. Recipe adapted from Cary Neff's Conscious Cuisine. The cookies freeze well.

Apple Cinnamon Muffins

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Ingredients 1 cup almond meal cup Teff flour cup sugar teaspoon salt 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/3 cup unsweetened applesauce 1 egg, lightly beaten 1/3 cup milk 2 apples - peeled, cored and chopped 1/4 cup sugar 6 tablespoons GF flour 1/2 cup unsweetened applesauce 1 1/2 teaspoons ground cinnamon 1 cup GF rolled oats Preheat oven to 400 degrees F (200 degrees C). In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sugar, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full. In a small bowl, mix 1/2 cup sugar, 6 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

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Morning Glory Muffins Ingredients

1 1/2 cups quinoa flour 1/2 cup rice flour 1 1/4 cups brown sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 2 apples - peeled, cored, and chopped 1 egg 2 egg whites 1/2 cup butter 1 tablespoon vanilla extract 2 tablespoons chopped almonds Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine almond; sprinkle over the muffin tops. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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Almond Butter Carob Balls (makes 12 balls)

cup carob powder cup rice protein powder cup honey 1 cup crunchy almond butter cup raw sunflower seeds cup GF oats cup ground flax seed meal cup shredded coconut

Mix all ingredients together by hand. Form the batter into balls and roll them in shredded coconut. Keep in fridge for 3-5 days.

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Pear Muffins Ingredients: 1/2 cup millet flour 1/2 cup quinoa or rice flour 1/4 cup sucant cup honey 1 tbsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 3/4 cup non-fat soy milk 1 large egg, lightly beaten 2 tbsp melted butter 1-2 large, ripe pear, peeled, cored and chopped Preparation: Preheat oven to 400 degrees. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and melted butter. Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes. Makes 12 muffins.

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Almond Cookies *my fav

1 cup GF rolled oats 1 cup organic teff flour 1 cup ground almonds teaspoon sea salt 1 teaspoon baking powder cup maple syrup cup butter 2 Tbsp. applesauce 1 teaspoon ground cinnamon 2 large eggs 1 teaspoon vanilla extract cup (or to taste) chopped pecans or chocolate chips Preparation: Preheat oven to 350 degrees. Grease cookie sheets and set aside. In large bowl, combine oats and flour, salt and baking powder and mix. In another bowl, combine melted cup butter,maple syrup, cinnamon, eggs, vanilla Add wet ingredients to dry ingredients and blend well. Drop by teaspoonfuls 1 to 2 inches apart onto prepared cookie sheets.

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Bake in preheated oven 8 minutes or until cookies firm up slightly and hold together. Cool 1 to 2 minutes on cookie sheets, then remove to racks to cool completely. molasses ginger cookies *my fav Prep Time: 10 minutes Cook Time: 15 minutes Yield: 18 cookies

1 1/2 cups almond meal 1 cup teff flour sorghum flour 1/4 teaspoon salt 2 teaspoons baking soda 1/2 teaspoon guar gum 2 teaspoons ground ginger powder 1/2 teaspoon ground cloves 1 cup granulated sugar 3/4 cup butter 1/3 cup unsulfured dark molasses 2 large eggs cup applesauce 1 tablespoon coconut sugar to sprinkle on cookies before baking Preheat oven to 350 F / 176 C Line 2 large baking sheets with parchment paper or Silpat mats or lightly grease.Combine dry ingredients in a medium bowl and whisk to thoroughly combine. Place sugar, shortening, egg and molasses in a large mixing bowl. Beat on high until fluffy and combined, about 2 minutes. Add dry ingredients and beat on medium speed to combine. Use a 2 tablespoon ice cream scoop to form uniform sized cookies or scoop 2 tablespoons out of bowl to form a ball about the size of a

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walnut. Place scoops or balls about 3-inches apart on baking sheets about 9 cookies per baking sheet. Use the back of a tablespoon to make small indentations in the top of each cookie and sprinkle lightly with sugar (optional.) Bake in preheated oven for about 15 minutes or until tops begin to crack and cookies are firm to the touch. Cool on rack. Sunbutter Cookies Recipe Ingredients: 1 cup chilled natural sunflower butter 1 cup coconut sugar, packed 2 organic free-range eggs, beaten 2 tablespoons honey 1 teaspoon vanilla extract 1 teaspoon baking soda A small pinch of sea salt, if the sunbutter is salt-free Instructions: Preheat the oven to 350F. Combine the chilled sunflower butter, cconut sugar and beaten eggs in a mixing bowl. Add vanilla, baking soda and salt; mix well. If the Sunbutter you use is too wet, your dough may end up being too loose (this is why I chill it). Add a tablespoon or two of brown rice flour to the dough, if you need to. Pull off pieces of the dough with oiled hands and roll into 1-inch balls. Place the balls on a foil-lined or parchment-lined baking sheet. Using a fork, press the balls slightly to make a criss-cross pattern- making the cookies roughly 1 1/2 inches. Note: If the dough is still not stiff enough

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to do this, wrap and refrigerate for an hour to stiffen the consistency. Place the baking sheet into the center of a preheated oven and bake for 9 to 10 minutes, until they are golden and set. They will be soft until they cool. Cool the sheet on a rack for a minute or two before removing the cookies to a cooling rack. pumpkin streusel muffins recipe Ingredients: 1 cup sorghum flour 1/2 cup potato starch 1/2 cup almond meal 1/2 cup millet flour 1 1/4 cups light brown sugar 2 teaspoons baking powder 1 teaspoon guar gum 3/4 teaspoon fine sea salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 cup organic coconut oil 2 organic free-range eggs, beaten 1 cup pumpkin puree 1 tablespoon vanilla For the streusel topping: 1/4 cup organic light brown sugar 2 tablespoons brown rice flour or coconut flour 1-2 tablespoons organic coconut oil 1 teaspoon ground cinnamon Instructions: Preheat the oven to 350F. Line a 12-cup muffin tin with liners. In a large mixing bowl, whisk together the dry ingredients. Add in the cooconut oil and beat until crumbly. Add in the eggs, pumpkin and vanilla, and beat until the batter is smooth and sticky- two minutes. Spoon the batter into twelve muffin cups, filling them close to the top.

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Smooth the tops using the back side of a wet teaspoon. Combine the streusel topping ingredients with a fork, or by rubbing the mixture with your hands. Sprinkle the streusel topping over the muffins. Cook time: 23 min Yield: One dozen muffins
ALMOND CARDAMOM COOKIES

1 cup of unsalted butter 10 tbs of coconut sugar 3/4 cup of almond meal 1/2 cup of rice flour 2 Tbs of sorghum flour 1/4 tsp of cardamom powder 1/8 tsp of salt 2 TBs icing sugar Here's what to do: Sift the almond meal, rice flour and sorghum flour together Add in: 1/4 tsp of cardamom powder 1/8 tsp of salt Set it aside In another bowl cream together: 1 stick of softened unsalted butter 10 Tbs of sugar -Cream the butter and sugar together -Add in the dry ingredients a bit at a time. -Mix them gently together. -The dough is going to be a bit sticky and loose, but gather it up as best you can, roll it into a ball, wrap it pop it in the fridge about 20 minutes. -Preheat the oven to 300 degrees. -Line a cookie sheet with parchment paper. -Take out the dough and knead it a bit... only 3 or 4 times, then nip off little bits. -Roll each one into a little ball and put it on the cookie sheet. -Pop an almond on top. -Press them down a bit. -Okay, now back into the fridge again for another 15 minutes. -Then take them out and put them in the oven on the middle rack for

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about 22 minutes or so. The cookies should stay on the light side of done. You can tell when they're ready when they're light brown on the bottom. Take them out of the oven. Let them sit on the cookie sheet for another 5 minutes then move them to a cooling rack and dust with icing sugar.

Zucchini muffins

Ingredients: 2 cups of almond flour/meal flax seed 2 eggs 1 heaping cup of grated zucchini 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/3 cup of coconut oil or butter, melted gently Splash of unsweetened almond milk as needed Directions: 1. Preheat oven to 425 and lightly grease a muffin tin with coconut oil. 2. Grate zucchini until you have one overflowing cup and place in a medium sized bowl. 3. Add the almond meal/flour, salt, baking powder and cinnamon to the shredded zucchini and combine. 4. Mix together zucchini and butter, and then add dry ingredients and touch of butter as needed. 5. Bake 10-12 minutes.

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Pumpkin chocolate chip cookies 1 cup sorghum flour 1/2 cup organic coconut flour 1/2 cup tapioca starch 1/4 cup almond flour 1 1/2 cups organic light brown sugar 1 teaspoon baking powder 1/2 teaspoon fine sea salt 3/4 teaspoon guar gum 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2/3 cup organic pumpkin puree (canned is fine) 1/2 cup organic almond butter 2 tablespoons butter/coconut oil 2 free range organic eggs, beaten 1 tablespoon bourbon vanilla extract 1/2 cup dark chocolate chips Instructions: Preheat the oven to 350F In a large mixing bowl, whisk together the gluten-free flours, starches, sugar, xanthan gum, leavening, and spices. Add in the pumpkin puree, almond butter, oil, eggs, vanilla extract. Beat until the ingredients come together and form cookie dough. The dough should stick together when you pinch it. If it is too dry, add a teaspoon of warm water. Add in the dark chocolate chips. Stir by hand until the chips are distributed. Divide the dough into 18 pieces.

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Using the palms of your hands, roll the 18 pieces of dough into balls. Place the balls on the prepared baking sheet and press down lightly with your palm to slightly flatten the dough. Shape into a circle if you need to. Bake in the center of the oven for 15 to 20 minutes. Cookies will be firm and slightly golden brown on the bottom. Don't over bake, as they will crisp up as they cool. Cool cookies on a wire cooling rack.