Flourless Double Chocolate Sunbutter Cookies

INGREDIENTS

• 1 large Egg
• ½ cup Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• ¼ cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Sunflower Seed Butter
• ¾ cup Chocolate Chips (Dairy-free, if needed)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper. Set aside.
2. In a large mixing bowl, whisk Egg. Add Brown Sugar and Vanilla Extract and whisk well until combined. Add Cocoa Powder, Baking Powder, and Salt, and whisk to combine. Next, add Sunflower Seed Butter and with a strong spoon, stir very well until completely combined. Dough will be thick, stiff, and almost crumbly in texture. Stir in chocolate chips, and do your best to evenly distribute them through the dough.
3. Using your hands, roll dough into golfball-sized balls. The dough is pretty crumbly, but the warmth from your hands will help the dough stick together.
4. The cookies do not spread much during baking, so if you’d like, carefully press down on the dough balls to slightly flatten.
5. Bake cookies for 8-10 minutes, until edges of cookies are set. Cookies may look slightly underbaked, and this is what you want! Allow cookies to cool on the pan for 10 minutes before removing to a wire rack to cool completely.
6. Store cookies in an tightly sealed container at room temperature for up to 1 week or in a ziplock freezer bag, in the freezer, for up to 3 months.

HEALTHY BLENDER SWEET POTATO MUFFINS

These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one  bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too!    http://thebigmansworld.com

Muffin recipe not frosting.

For the oat based version

1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
2. 1/2 cup granulated sweetener of choice
3. 1 T baking powder
4. 1 tsp cinnamon
5. pinch sea salt
6. 1 cup mashed sweet potato
7. 2 T shredded carrots (optional)
8. 1 cup dairy free milk
9. 1 flax egg (can sub for 1 large egg if not vegan)
10. 1 tsp vanilla extract
11. 6 T smooth cashew butter (can sub for any smooth nut or seed butter of choice)

For the paleo option

1. 1/2 cup almond flour
2. 1 1/2 tsp baking soda
3. 3 large eggs
4. 1/4 cup pure maple syrup
5. 1 cup smooth cashew butter (Can sub for any nut or seed butter)
6. 1/2 cup mashed sweet potato

PUMPKIN SEED BLENDER BREAD – PALEO, GAPS

• 
• http://lovelovething.com

• 2 1/2 cups pumpkin seeds, preferably soaked overnight and dehydrated
• 1/4 cup coconut oil, ghee, or butter (remember to cook and bake with healthy fats!)
• 3 eggs – OR – if staying away from egg whites, use 3 egg yolks and be sure to add: 1/3 cup water blended with 1 tablespoon grass-fed gelatin, blended till frothy, to the ingredients in your blender. (I use this to blend and I love it! It’s so inexpensive and convenient!)
• 3 tablespoons honey or a little more to taste
• 1 teaspoon cinnamon
• 1 teaspoon vanilla – learn how to make your own vanilla extract!
• 1/2 teaspoon sea salt

1. This is so simple! Combine all ingredients in blender or food processor, and blend/process until the seeds are thoroughly blended into the mixture. If you’re using a high-speed blender, start at low and work your way up to high speed. It will turn quite thick and pasty – that’s okay! Scrape with a spatula/spoon into a greased bread pan.
2. Bake at 350 for 1 hour. It’s done when a knife or toothpick inserted will come out clean. Allow to cool. Drizzle each slice with a little honey before serving.

NOTES

You can add a banana in there if you want to! Or any fruit or dried fruit.

Hw: it may turn green after it cooks because the chlorophyll reaction of the seeds (sunflower seeds do). Don't worry its a good thing! 

Can add 1/2 cup of pumpkin, apple, butternut squash, sweet potatoes, etc.  baby food is perfect size.

3 ingredient snack Bars

http://www.thekitchn.com/how-to-make-easy-3-ingredient-energy-bars-at-home-cooking-lessons-from-the-kitchn-184306

How To Make 3-Ingredient Energy Bars at Home

Makes 8 large bars or 16 small square-shaped bars

What You Need

Ingredients
1 cup nuts (HW: use sunflower or pumpkin seeds for nut free) 
1 cup dried fruit
1 cup (12-15 whole) pitted dried dates, preferably Medjool (hw: can sub raisins) 

Equipment
Food processor
Plastic wrap or wax paper
Sharp knife

Instructions

1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 350°F for 10 to 12 minutes, until fragrant and golden. Allow to cool before using. (See: How to Roast Nuts in the Oven.)
2. Combine the nuts, dried fruit, and dates in a food processor.Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
4. Process continuously until a ball is formed, 1 to 2 minutes. Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.
5. Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for at least an hour or overnight.
6. Divide into bars. Unwrap the chilled dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.
7. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to 3 months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.

Additional Notes:

• Energy balls: The dough can also be shaped into small balls. Refrigerate until firm, then wrap in plastic for longer storage.
• Try these combinations! Cherry-almond, apricot-almond, cranberry-pecan, apple-cinnamon-walnut
• Try these add-ins! Shredded coconut, chia seeds, chocolate chips, cacao nibs, cocoa powder, crystalized ginger, ground cinnamon, ground nutmeg, ground cardamom, lemon zest, lime zest

Basic sunflower seed butter
heartweed

2 cups of roasted sunflower seeds
1/4 cup oil of your choice ( walnut, coconut, olive...)

optional:
any spices you like be it sweet or spicy
and you can add a touch of coconut sugar, maple syrup or honey for sweetness.

I bought a jar from  one company that added roasted red peppers. It was very yummy and different. It reminded me of a cross between hummus and pimento cheese spread.

Directions:
In food processor add seeds are process fine add your oil (you may need a little less or little more depending on the amount naturally in your seeds) process till smooth.

You can roast raw seeds in 350 oven on a cookie sheet for about 8 minutes. You want them to look slightly darker than when you put them in. Sunflower seeds do not take long to roast and the outer seeds will roast faster so you may want to stir during cooking.

Apple cinnamon waffle cones with Apple Flour

anti-grain.com

• 4 medium cones

Ingredients:

• 1/4 cup Anti-Grain apple flour
• 2 Tbsp melted coconut oil (or ghee)
• 1 egg
• 1/4 tsp. cinnamon
• pinch of sea salt

Directions:

1. In a medium bowl, wisk all ingredients together until well combined.
2. Heat waffle cone maker to low/medium temperature (we used 3).
3. When ready, scoop a heaping tsp. of batter onto the cone maker surface.
4. Allow to cook for 60 - 90s.
5. Remove using a spatula then quickly form into a cone shape (or bowl or taco shape). Repeat with remaining batter.

Graham Cracker Crust
(or what I am using to substitute for one)
heartweedskitchen.blogspot .com

Food Processor - a mini one works too.

2 cups roasted sunflower seeds or walnuts
1 cup dates (chop)
1/4 or less of coconut oil (or walnut oil since this is a no cook)

Take your crumb mixture and press into a pie pan or whatever dish your using and place in fridge or freezer to harden.
There ya go!



Here is an image ,from the kitchn.com, that shows that a roasted nut will be slightly darker than a raw nut /seed.

Notes:

•  If your using a large food processor probably not necessary to chop dates but it does help check for pits if you cut dates in half. 
• To roast raw seeds/nuts just place them on a cookie sheet. Place them in a 350 oven and bake 5 minutes and stir (this brings the outer seeds/nuts to the center). The outer edges normally cook quicker. Continue to bake till roasted checking every few minutes. I do not have a time because all ovens are different, just keep a watch and do not let them burn. Each batch will roast differently depending on the size and amount of oil in the seeds/nuts. Typically it takes less than 15 minutes - average 8-12 minutes. Option : you can drizzle with oil and spices and stir before roasting. This recipe is for dry roasting (no oil).
• You can add 1/4 cup cocoa to make a chocolate crust. Add some coconut ....experiment with some spices. 

PALEO NO BAKE SUNBUTTER BARS

thebigmansworld

Ingredients

1. 1 cup SunButter 
2. 1 cup coconut flour, sifted
3. 1 cup almond flour (nut free: you can use sunflower seeds ground fine)
4. 1/2 cup coconut sugar
5. 1/2 tsp salt 
6. 1/2 tsp cinnamon
7. 1/4-1/2 cup almond milk (coconut milk)
8. Paleo Chocolate, melted

Instructions

1. In a large mixing bowl, combine the coconut flour, almond flour, coconut sugar, sea salt and cinnamon. Mix until combined.
2. Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
3. Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
4. Press into a lined 9 x 9 inch baking dish and press firmly.
5. Add the melted Paleo chocolate over it and refrigerate for at least 2 hours. Remove from pan and cut into bars.

Notes

1. I've tried these bars with tahini and almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a paleo diet.

Monkey’s Lunch Eskimo Pies

 by ThePaleoMom

Ingredients (Banana-Almond “Ice Cream”):

• 3 ridiculously ripe (like you’re about to throw them out ripe) bananas
• 3/4 cup smooth almond butter ( can use any nut butter or sunflower butter (nut free) ) 

1. For best consistency, blend bananas and almond butter together with an immersion blender.  For more fun with your kids, mash it all together with a fork until it’s as smooth as you can get it.
2. Spoon into popsicle molds.  Stick in the sticks and put it in the freezer until frozen (about 3-4 hours)

Ingredients (Chocolate Magic Shell):

• 6 oz Bittersweet Chocolate 
• ½ cup Extra Virgin Coconut Oil

1.  Melt chocolate and coconut oil in a small saucepot over low heat or in the microwave on medium power.  Stir well.  Let cool (depending on your room temperature, it may stay liquidy).
2. Store in a glass mason jar at room temperature (it will keep for up to several months).

Assembly:

1. If your magic shell solidified during storage, gently reheat (about 30 seconds in the microwave is perfect in my house).
2. Remove a popsicle from the mold (running hot water on the outside is helpful with this).
3. Dip the popsicle in the magic shell.  Remove and hold over the magic shell while it drips (or immediately roll is some chopped nuts).  For a thicker chocolate shell, redip after the first dip solidifies.  Enjoy immediately!

Homemade Blueberry Preserves without Pectin

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: fills an 8 oz jar

Ingredients:

• 3 cups blueberries (frozen and thawed or fresh)
• 3/4 cup honey (you can use more or less depending on how tart your berries are)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
3. Skim off any foam, then ladle the jam into a sterilized jar.
4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

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.

Banana Coconut-Flour Spice Bread (or Cake), Nut Free

Recipe Type: Dessert

Cuisine: Paleo

Author: The Saffron Girl

Makes one loaf.

Ingredients

• 1 cup mashed bananas, make sure they are almost liquid (2-3 bananas)
• 5 egg yolks
• 1/4 cup melted butter
• 2 tablespoons raw honey (more to taste, for a cake)author says you can omit or you can also use coconut sugar which will make a darker cake/bread
• 1/2 teaspoon coarse sea salt or a pinch of fine salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground nutmeg
• 5 egg whites + 1/2 teaspoon creme of tartar
• 1/2 teaspoon baking soda
• 1/2 cup coconut flour
• Add in: 1/2 cup cacao nibs or chocolate pieces/chips (optional)
• 1/3 cup desiccated coconut (for added texture, but optional and not essential to the recipe)

Instructions

1. Preheat the oven to 180C (350F).
2. Grease your loaf or cake tin with some butter or coconut oil. Set aside.
3. In a large bowl, beat together the mashed bananas, egg yolks, melted butter, honey, spices, and salt until smooth. Set aside.
4. In another clean bowl, beat the egg whites and creme of tartar until very stiff peaks form. Set aside.
5. Add the baking soda, desiccated coconut (if using) and coconut flour to the banana mixture and blend well. If you’re adding the cacao nibs or chocolate pieces, do so now as well, and mix well.
6. Fold in the egg whites into the creamed mixture just until the egg whites are not visible. Do not over mix.
7. Pour into the loaf or cake tin.
8. Bake on the bottom rack for 45-50 minutes or until an inserted toothpick comes out clean.

Black Magic Peanut Butter

You know I don't believe peanuts are healthy so I tweaked the recipe a little. 

• 1/2 cup peanut butter  (sunflower seed butter/ sunbutter)
• 2 1/2 tbsp blackstrap molasses (or honey)
• 1/4 cup virgin coconut oil 
• You can also add some cocoa powder (maybe a tbs or so depending on how chocolaty you like it) Just blend it with the oil first and then add the nut butter and honey. 

Melt the oil if it is not already in a liquid state. Then stir all ingredients together until they are fully blended. If a fudge-like texture is desired, freeze 15 minutes. Otherwise eat as desired, refrigerating leftovers… if there are any! 

Can eat with fruit, spread on bread or out of the jar. 

Nut Butter Frosting

• From Elanas Pantry
• ½ cup sunbutter
• ½ cup palm shortening (do not try to replace with coconut oil -it will not work) 
• ¼ cup honey
• ⅛ teaspoon vanilla stevia
• ⅛ teaspoon celtic sea salt

1. In a food processor combine sunflower (or peanut) butter and shortening
2. Pulse in honey, stevia, and salt until fluffy
3. Serve

Frosts 8 cupcakes

Seeds Only Crackers – Vegan and Gluten Free

http://www.averiecooks.com she compares them to Mary's Crackers (store bought) 

1/3 C Chia Seeds
1/3 C Flax 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.

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.

Directions 
Combine first 3 ingredients and Blend.  Don’t pulverize, a quick pulse or 10 secs in the Vita.  You are not making mush.  Leave some texture.I will use my mini processor as I do not own a vita mixer ;) 

Add Sweetner (agave/maple/honey), Allspice, Vanilla

Blend Again if it’s too thick, add 2-4 Tbsp Water.  Use your judgment.  Not thick like cookie dough batter but not as thin as pancake batter.

Spread onto a Cookie Sheet if you’re using he oven.Spread about 1/8th of an inch thick.

Immediately after oven removal, the cracker mass was still pliable, like a hot pizza would be.  Score it immediately because it will firm up fast.

someone commented that they omitted the flax seeds, you can add sesame seeds. Like most recipes you can play around with what works for you. 

BANANA BITES 
use a different nut butter not peanut butter.  use sun slower butter to make nut free