Pumpkin Power Cookies

by primarilly inspired

Ingredients

• ½ cup pumpkin puree 
• ¼ cup melted coconut oil
• ¼ cup honey *Vegan option use maple syrup*
• 1½ teaspoons pumpkin pie spice 
• ½ teaspoon sea salt
• 2 eggs *Vegan option use flax or chia seed eggs 
• 2 cups chopped nuts of choice (I use a mix of walnuts and pecans)
• ½ cup pumpkin seeds 
• ½ cup dried cranberries 
• ½ cup mini chocolate chips 

Instructions

1. Preheat oven to 350 degrees F.
2. First, whisk together the pumpkin puree, coconut oil, honey, sea salt and pumpkin pie spice in a medium sized bowl until blended together.
3. Then, add in the chopped nuts, pumpkin seeds, dried cranberries and mini chocolate chips and stir until everything is combined.
4. Next, drop by spoonfuls onto lightly greased cookie sheet. Bake for 15 minutes. Lastly, let cool for a few minutes before removing cookies from the tray.
5. Enjoy!

Banana Vanilla Bean N'Oatmeal

From the Paleo Parents

• 2 eggs (hw:you can omit and have a no cook version -see note at bottom)
• 1 vanilla bean pod (optional)
• 14.5 oz coconut milk, canned or homemade
• ½ cup of water
• 1 green tipped banana, sliced
• 1 teaspoon of ground cinnamon
• Pinch of sea salt
• ¼ cup chia seeds
• Chopped nuts, banana slices or more coconut milk for garnish

Instructions

1. Whisk the eggs in a small bowl and set the bowl next to your stove.
2. Slice the vanilla bean pod in half lengthwise, then using the tip of a paring knife, scrape out the seeds.
3. Put the scraped out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
4. Once the mixture begins to simmer, stir more frequently. Continue to simmer for 5 minutes.
5. Remove the vanilla bean pod and discard.
6. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut milk egg mixture back into the sauce pan while continuing to whisk.
7. Cook for 5-10 minutes, stirring occasionally, or until spoon remains coated when dipped into the mixture.
8. Pour the entire mixture into a blender, add the banana and blend until smooth, approximately 1 – 2 minutes.
9. Add the cinnamon, salt and chia seeds and pulse a few times to disperse.
10. Divide the mixture into 4 serving bowls, jars, or glasses; cover and refrigerate at least 3 hours, preferably overnight.
11. Garnish with chopped nuts, bananas or more coconut milk poured over the top.
12. To serve warm, reheat in a sauce pan over low heat until warmed though.

Notes

Need an Egg Free version? Omit the eggs and blend all the ingredients in a blender, adding the chia seeds at the very end. Can't have nuts? Just leave them out!

Seeds Only Crackers – Vegan and Gluten Free

from averiescooks.com
hw: I can not get enough of theses crackers - i have been making the savory ones I have not tried the sweet ones yet. In my oven (gas) they only take about 15 minutes and I don't flip) . I cook a batch when I am cleaning the kitchen. 

1/3 C Chia Seeds

1/3 C Flax Seeds ( hw: I have also when out of flax just doubled the amount of sunflower seeds) 

1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed
If you want these really sweet, add a pinch of stevia, to taste.  For those without an insane sweet tooth, you likely won’t need to.

If for some reason you don’t want these as sweet and want them more “neutral”, reduce the 1/4 cup of sweetener with an increased portion of water. Add water until ingredients are moistened not soggy. 

For savory crackers, omit the Allspice, reduce the sweetener/use water and add garlic, salt, onion powder, curry, black pepper, chili powder, cayenne, etc. instead.

You can make these totally raw by exclusively dehydrating and omitting the oven, and using only truly raw/never roasted seeds.  Or you can bake in a 300F oven for about 30 minutes per side, but watch it closely!  Use common sense and don’t burn them.  Burnt seeds stink!  Or use a lower oven temp/longer duration than 300F, i.e. 200F.

Paleo Peach Mini Pies

Author: Stacey

Recipe type: paleo, grain free, low carb, gluten fee, nut free, dairy fee option

Cuisine: grain free pies

Prep time:  35 mins

Cook time:  20 mins

Total time:  55 mins

Serves: 6

 

A grain free, nut free, paleo, low carb peach mini pie recipe. My favorite fruit pie.

Ingredients

• CRUST:
• ½ cup coconut flour, where to buy coconut flour
• ⅓ cup butter, melted, or coconut oil, melted ( for paleo), where to buy coconut oil
• 1 large egg, beaten
• ⅛ tsp sea salt * optional
• Sweetener of choice:1 Tbsp honey (paleo version), or 26 drops liquid stevia ( for low carb version) where to buy liquid stevia.
• FILLING:
• 1 cup ripe peaches, peeled and chopped ( could used defrosted frozen peaches).
• Sweetener of choice: ¼ cup coconut sugar, or ¼ cup honey (paleo versions), or ¼ cuperythritol plus l/4 tsp stevia for low carb version.
• 1 Tbsp coconut flour (use ½ tbsp more for honey version).
• 1 tsp chia seeds plus 1 tbsp water * optional for extra fiber, can omit, where to buy chia seeds
• ½ tsp pumpkin pie spice, or make your own (1/4 tsp cinnamon, ⅛ tsp ground ginger, ⅛ tsp nutmeg).

Instructions

1. Preheat oven to 375 F, and oil or grease a muffin pan or mini tart pan.
2. If using chia seeds (optional), mix with water in a small bowl and put in the fridge for 15 minutes.
3. Chop and peel peaches, and put peaches (including any juices) into a large mixing bowl.
4. Add sweetener of choice, and 1 tbsp coconut flour to peaches in bowl.
5. Toss the peaches, sweetener, and coconut flour around to coat.
6. If using optional chia seeds, add chia seed water gel to mixture and stir in.
7. Let mixture set on counter for 30 minutes.
8. While filling is setting, start making the pie crust.
9. In medium bowl add all pie crust ingredients and mix well with fork until dough forms.
10. Squeeze dough into 6 balls.
11. Place dough balls into muffin pan and press and mush dough around too cover at least half of each muffin depression in pan.
12. Once thirty minutes has passed and filling has thickened a little, then fill each crust with the peach filling (to just slightly below the edge of crust).
13. Bake for 20 minutes, but check at 14 minutes and see if crust edges are browning too fast. If they are then loosely cover the top of muffin pan with a parchment paper sheet or foil sheet and continue baking.
14. Remove, cool and refrigerate. Crust is easier to remove from pan if it has been refrigerated for an hour.
15. Use a butter knife between crust and pan, and slide around to loosen and remove.
16. Can reheat on baking sheet in 375 F oven for 3 to 5 minutes, or microwave for 20 seconds.

To Thicken Meatballs Instead of Breadcrumbs

wellnessmama.com I married an Italian, so meatballs get made pretty often around here. His grandmother’s recipe calls for breadcrumbs, which I don’t use, so I just throw in a couple tablespoons of chia seeds (per pound of meat) in place of gluten bombs bread crumbs. Also works to thicken meat-loafs, batters, etc.

Tropical Dream Chia Pudding

 TRAVELNISTA 




1 Tbsp chia seeds
1 medium banana
.5 cup of fresh diced pineapple
.25 cup of water

Directions

In a blender blend banana and water.

Pour blended mixture into a dessert container or bowl. Add chopped pineapple.

Stir in 1 Tbsp of chia seeds. Mix very well.

Pop into refrigerator to set up. The longer you let it set up the better it tastes. I generally let it refrigerate over night.

Number of Servings: 1

Apple Salad with Chia Dressing

 GREENMAMA 





4 C. apple, chopped
2 C. celery, chopped
2/3 C. dried sweetened cranberries
Juice of 1 lemon
2 Tbs. honey
2 Tbs. apple juice
4 tsp. chia seed
1/2 C. water


Soak chia in water for 2 hours until it gels. Whisk together honey, lemon juice, apple juice, and chia gel. Chop the apple and celery and mix with the dressing and dried cranberries.

Serving Size: 9 1/2-cup servings