Apple Banana Breakfast Muffins **gluten free

Apple Banana Breakfast Muffins


1 medium apple peeled
1/2 ripe banana
1 tsp vanilla
1/2 tsp salt
2 tbsp. honey
1/4 cup maple syrup
1 egg
1 tbsp. coconut oil
1/2 c almond milk
1-6 oz yogurt fruyo pineapple brand
2 tbsp. ricotta cheese

1 1/2 c almond flour
1/2 c organic millet flour
1/2 tsp of baking powder * gluten free

In food processor
Add cut apple, banana , salt  and vanilla until very small pieces . Add the next 7 ingredients .

In a seperate bowl mix all the dry ingredients . Stir with a fork to blend the flours and baking powder together. Next, pour the wet ingredients into bowl of flour and mix well with a wooden spoon.
Spray muffin pan with non-stick spray and fill 3/4 of muffin tin.
Cook for 25 minutes at 375. Place a pan of water in stove to create moisture while muffins cook. When finished baking, turn oven off and leave muffin pan in for 15 minutes longer .
These muffins are healthy sugar and gluten free.

Gluten Free Nut Bars Deluxe

Gluten Free Nut Bar Deluxe

2  cups oatmeal – rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons butter
I/4 cup cup coconut- shredded
1/2 cup currants
1/2 cup raisin
1/4 cup dried cranberries
11 Medjool dates
3 cups -mixed nut mixture  (pecans , almonds, peanuts ,brazilian nuts)
2 tablespoons brown sugar
3/4 cup honey preferably Wildflower or Orange
2 teaspoons sea salt
1/2 cup maple syrup
Spray for coating pan ( butter or canola )
Parchment paper
2 metal sheet pans

Preheat oven to 350 degrees.
In sheet pan add 1 teaspoon butter, oatmeal, pumpkin and sunflower seeds and 1 teaspoon sea salt.  Toast for 15 minutes. Let cool.
While seeds are toasting:
In food processor add nuts, brown sugar , dates and 1 teaspoon sea salt . In pulse mode, chop nut mixture approx 1/4 inch pieces.
**Do not over process nuts to a crumble.

Meanwhile in medium sauce pan add honey, maple syrup and 1 tablespoon butter. Heat until slight bubble. Do not boil. Using a wooden spoon, add nut and oatmeal mixture to sauce pan. Blend well coating nuts and oatmeal.  Add raisins, currants, coconut and cranberries.  Stir ingredients well.

While still hot,  spray 2 metal sheet pans with oil.  Place parchment paper on top.  Pour granola mixture evenly over parchment paper.
Bake for 350 degrees for 30 minutes.

Let cool for 15 minutes.
To cut:
Spray cutting knife with oil
Cut in squares, leave on parchment paper until ready to eat

This is a healthy snack your family will love!

Real Heart Candy Chocolates *sugar free

chocolate hearts

1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt

In a medium sauce pan, over medium-low heat, melt the coconut oil.

In a food processor, finely chop the almonds and add them to the melted oil.  Add the cacao powder and shredded, unsweetened coconut.  You can use medium or large shreds.  Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.

The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.

Spoon the chocolate into a silicon mold.  I used a heart shaped mold.  Place in the freezer to set, this can take up to 1 hour.  Serve promptly after removing from the freezer, because they will start to melt.

chocolate mold

Cooking the chocolate will give them a really glossy look when they are set.

Warm Pumpkin Pudding (*gluten free)

Warm Gluten Free Pumpkin Pudding

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 tbsp of maple syrup
2 tbsp honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 tbsp almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.