GF maple pumpkin bars

4 organic eggs

1 cup coconut flour

3/4 cup maple syrup

2 TBSP coconut oil

11/2 cups pumpkin purée

Cinnamon, nutmeg, clove and ginger

Dash of sea salt

Frosting

12 oz Organic cream cheese

3 TBSP Maple syrup

Garnish

Raw chopped pecans

1. Mix first set of ingredients together, until smooth. Batter will be chunky. 

2. Bake in a greased pan at 350, about 55 minutes. 

3. Whip frosting ingredients until frothy. 

4. Once cake has cooled frost and garnish with pecans. 

A great addition for those that want a moist, gluten free and refined sugar free dessert option for a party. You can switch out the pumpkin for banana and top with walnuts for a delicious banana muffin alternative. 

Gluten free, sugar free pumpkin pancakes

Gluten free pumpkin pancakes. Ready in only 10 minutes and so delicious you will be tempted to eat every last bite on the table. 

1 cup organic pumpkin purée

1 cup buckwheat flour

2 organic eggs

2 TBSP of coconut oil

1/4 cup almond milk or water

Good sprinkling of cinnamon, cloves, nutmeg and ginger

Pinch of sea salt

Optional: pinch of stevia or sweetener of choice

1. Blend in a bowl (I used a fork, no blender needed!)

2. Fry with coconut oil over medium-high heat about 3 minutes per side. (I topped each piece with raw grass fed butter as I pulled it from the hot pan.)

3. Top with raw honey, raw almond butter, applesauce, jam, maple syrup or fresh fruit. 

For extra protein and a buttery flavor top with a generous portion of hemp seeds. 

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Pumpkin pie balls

These are heaven. Wow. So simple and delicious. Great for the whole family.

1 small pumpkin, cooked with skin

2 TBSP tahini

1TBSP coconut oil

Dash of stevia

Dash of cinnamon

Dash of sea salt

Garnish: coconut and nutmeg

1. Blend in a blender and roll in coconut shavings and ground nutmeg.

Enjoy!

Quick coconut tahini ice cream

This is quick and divine!

1/2 cup coconut milk (I scraped mainly fat from the top of the can)

1 TBSP coconut oil

2 TBSP tahini

Splash of nutmeg and cinnamon

Stevie to taste 

Blend in a bowl and pop in the freezer for 30 minutes and you are good to go! 

Banana cream meltaways

Melt in your mouth!

1 banana
1/4 cup dates
2 TBSP coconut oil, melted
1/4 cup large pieces of shredded coconut
Nutmeg

1. Mix ingredients in a blender until smooth.
2. Pour into silicone muffin cups or an ice tray and freeze for 30 minutes or so.

I put ground almonds on the inside of the ice tray- a nice splash of crunch and color.

Enjoy!!

Raw coconut brownies

1/3 cup shredded coconut
2 TBSP raw organic cacao powder
1 TBSP raw organic Greek honey
1/4 cup organic Greek tahini

1. Mix together in a bowl until mixture forms a ball.
2. Coat with shredded coconut and shape into a circle.
3. Top with flowers or bows to make it festive!

Cherry cashew pancakes, gluten-free, vegan optional

1 cup buckwheat pancakes
1 egg (or 1 TBSP flax with 3 TBSP water)
3/4 water
1/4 cup dried cherries
1/4 cup raw cashews
1 TSP cinnamon
Dash of stevia

1. Mix all ingredients in a bowl.
2. Cook on stove with coconut oil about 3-4 minutes in each side, medium heat.
3. Top with fresh jam, almond butter or raw honey.

High in protein, fiber, and great for the kidneys and the blood. And tastes like dessert!

Raspberries and cream oatmeal

Yummmmmmmy!!

I understand that eating frozen foods means I am eating food which has lost its qi (life force), however I make an exception with organic frozen berries. This dish is delicious without a hint of sugar. I feel energized to begin my day.

1 cup steel cut oats (I used half a cup of steel cut oats and half a cup of ground quinoa)
2.5 cups almond milk or water
3/4 cup raspberries
1 TBPS cinnamon
Dash Himalayan salt

1. Bring all ingredients to a boil for 3 minutes. Lower heat and simmer for another 5 minutes.
2. Add coconut oil, raspberries or coconut flakes to your desire.

This recipe is a keeper!!