Gluten Free Chocolate Chip Oatmeal Cookie

3 eggs well beaten

2 Cups Bob’s Redmill GF Oatmeal

2 ½ cups of Bob’s Redmill GF Flour

2 cups xylitol

I cup Enjoy Life Chocolate Chips

2 teaspoon baking soda

1 teaspoon Vanilla

1 Teaspoon Xanthan Gum

1 Teaspoon Cinnamon

1 Teaspoon sea salt

2 tablespoons of water

2 tablespoons organic coconut oil

1 medium apple pureed

Pre-heat oven 350

Line cookie sheet with parchment paper

Combine all dry ingredients

Puree apple with vanilla, coconut oil, and water. Add xylitol and continue to mix until all combined.

Combine wet and dry ingredients and mix/fold until fully combined. You can use a large spoon or your hands.

Drop dough on lined sheet and cook for about 12 minutes.

Enjoy!

Ingredients for 12 cupcakes:

2/3 cups semi-sweet chocolate chips

5 T coconut oil

6 eggs

1 TSP vanilla

1/4 TSP salt

1/2 TSP Baking Soda

2 T Cacao Powder

2 T Coconut Flour

Preheat oven to 350 degrees. For best results use a silicone cupcake pan or silicone liners

Instructions:

1. Blend eggs, vanilla, and salt in a blender for about 15 seconds.

2. Melt chocolate chips and coconut oil in a pan on the stove top on low  or in the  microwave. If using the micro, use defrost setting for about 4 minutes, stirring halfway through. Allow this mixture to cool for about 5 minutes before moving on to the next step.

3. in small batches, add in the chips and coconut oil to the mixture in the blender, blending along the way.

4. Add in baking soda, blend about 5 seconds

5. Add in Coconut flour, blend about 5 seconds

6. Add in cacao powder, blend about 30 secs

7. Allow to sit at room temp for at least 5 minutes to thicken.

8. Place in cupcake pan and bake on 350 for 17 minutes, makes 12 cupcakes. Remove from pan and allow to cool before serving.

Icing:

One large ripe avocado

1 T coconut oil

cream off the top of a can of organic coconut milk ( save the watery part under the cream for something else)

3 T cacao powder

Stevia or your favorite natural sweetener to taste

Place all ingredients in your blend and blend until smooth.

Ingredients:

Serves 2

2 Cups coconut milk or your favorite milk alternative

one small can coconut cream

2 cups ice

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

Stevia to taste

1/2 cup greens ( I like to use frozen mustard greens)

1/2 medium avocado

Optional: Scoop of protein powder

Blend and enjoy!

There are many variations to this recipe.

Pick any and all seeds/nuts that sound good( typically 1 TBSP. each:)

Flax, hemp, chia, pumpkin, sunflower, almonds, walnuts, brazil, cashews,pistachios… To name a few

1/4 cup Unsweetened Coconut flakes( optional)

1 TBSP Coconut oil or ghee

a pinch of Cinnamon ( optional)

a pinch of Sea salt ( optional)

2 TBSP Cacao ( Optional)

Stevia, lo han, or xylitol for sweetness ( optional)

Fresh Berries or Diced Apples ( Optional)

For a thicker hot cereal, you can add 2 TBSP of pumpkin puree

Place all dry ingredients in a blender and process until chopped to your liking, cover in either water or alternative milk ( if you don’t tolerate dairy) and either enjoy hot ( heat in micro) or cold.

You can also place this mixture in the fridge over night ( covered) and enjoy cold in the morning.

1 cup frozen seedless cherries
6oz  plain  Greek yogurt
2 T pumpkin seeds

2 T sunflower seeds

2 T slivered almonds

2 T flax, hemp, or chia seeds

cinnamon or pumpkin pie spice to taste

Cut frozen cherries into halves. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seeds and nuts,  and frozen cherries. Sprinkle cherries with cinnamon or pumpkin pie spice. Repeat layers to create a parfait and store in the refrigerator or eat right away.

1 small green apple

6 oz  Greek Yogurt

2T flax meal

2T hempseeds

2T chia seeds

Tbsp walnuts or your fav nut
1/2 tsp cinnamon

1/4 teaspoon sea salt

Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seed cereal mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.

Ingredients:

3/4 cup coconut flour

3/4 cup flaxseed meal

1 1/2 teaspoon baking soda

3/4 teaspoon sea salt

2 T cinnamon

1 can pumpkin puree

1 can drained beets ( drain all juice except 1/3 cup to use)

1/3 cup beet juice

1 banana

2 tablespoons Xylitol ( optional )

1 Tablespoon Black Strap Molasses (optional)

3 tablespoons coconut oil ( optional)

1/2 cup hempseeds

1/2 cup pumpkin seeds

1/2 sunflower seeds

1/2 cup shredded coconut ( unsweetened)

Directions:

Preheat oven to 300 degrees. Mix dry ingredients in a bowl. Separately,  mix all wet ingredients in the blender and puree. Combine dry and wet ingredients and mix well( I feel it mixes best if you use your hands.) Pour r batter into lined or silicone cupcake pan ( silicone definitely works best)  and bake for about 40-45 min.  You can top with nut butter, ghee or coconut oil for a hearty meal or treat!

Special Tools:

• 9 inch spring form pan

• large roasting dish that your springform pan will fit in

Ingredients:

Crust:

• 1/2 cup Pistachios
• 1/2 cup almonds
• 1 teaspoon cinnamon
• 1 tablespoon vanilla
• 2 tablespoons Splenda
• Pinch of salt ( if you are using unsalted nuts)
• 2 tablespoons butter
• 1 tablespoon Coconut oil

Filling:

• 2, 8 oz. packages of cream cheese
• 3 eggs
• 2/3 cup sour cream or Greek yogurt
• 1  1/3 cup splenda
• 2/3 heavy whipping cream
• 2 Teaspoons of vanilla
• 2 Teaspoons lemon juice

Strawberry Filling:

• Carton of strawberries ( an exact number is not important, use as many as you want)
• 1 Tablespoon of cinnamon
• 1 teaspoon of vanilla
• 1 teaspoon lemon juice
• splash of water, coconut milk or almond milk

Topping:

• 2/3 cup sour cream
• 1.5 oz package of sugar free vanilla pudding ( or whatever flavor you want)
• 6oz. heavy whipping cream
• Leftover strawberry juice
• 2 tablespoons lemon juice

Directions:

First, wrap your spring form pan in tin foil halfway up the outside of the pan. This prevents water from getting in while baking in the water bath. Pre-heat oven to 350.

Crust:

Melt butter and coconut oil ( if the coconut oil is not liquified already.) Blend all crust ingredients together,  including butter and oil in a food processor or high powered blender to create nut “flour .” I like mine  kind of chunky and   I use a Blentek blender.  Using fingers, press crust  into a 9-inch spring form pan. Put the crust to the side.

Strawberry filling:

Cut strawberries in half and discard the green tops. Add berries and all other strawberry filling  ingredients to a pot on the stove top over  med heat. Watch it carefully and stir often, do not let it stick or burn. Turn heat down to low and once the berries are really soft, you can use a potato masher to squish them all up. Put these to the side.

Cream Cheese Filling:

Blend together all filling ingredients and pour into a large bowl. Add strawberries, using a slotted spoon, gently stir,  then pour over the nut crust. Save the leftover strawberry juice in the fridge for the topping which you will make  the next day or a few hours later. Place your foil wrapped pan in the roasting pan with about two-three inches of water in it,  place it   in the oven.  Bake on 350 for about 30 min. Insert a toothpick and it should come out clean when it is ready. Turn the oven off  but leave the cheesecake in, and crack the oven door. This slowly cools the cheesecake so it does not cave in the center.After about 30 minutes transfer it to the counter top and get rid of the water bath.  Once the cheesecake has come to room temp place it in the fridge over night.

Topping:

Blend all ingredients until mixture thickens and is mixed well. Spread evenly over the top of the cheesecake. Serve!

Ingredients:

• Any and all  of the nuts and seeds that  you like! You do want to start with raw and unsalted nuts/seeds.
• Any of the following oils:   coconut or avocado
• Any or all of the following seasonings:

Cinnamon, sea salt, peppers,  turmeric, cardamon, ginger,cumin, chili powder, cloves, nutmeg, curry powder, stevia powder for sweetness

I like the following combinations:

Sweet and Spicy:

cinnamon, ginger, cloves, nut meg, sea salt, Cayenne pepper, stevia powder

Tex Mex Mix:

sea salt, chili powder, cumin, cayenne, fresh squeezed  lime

Spicy Indian:

ginger, cardamon, turmeric,cayenne pepper, sea salt, curry powder

Directions:

Place nuts and seeds in a bowl large enough to cover them in water. Allow nuts and seeds to soak for at least 4 hours, I usually soak mine over night. Once you are done soaking, strain and rinse them.  Pre heat oven to 200 degrees, drizzle oil over nuts, place them in a single layer on a cookie sheet and roast for about 2 hours. After roasting is done, add seasonings and enjoy!