1/3 cup molasses
1 cup almond milk
3/4 cup ground flaxseed meal (available at Trader Joe’s)
1/2 teaspoon salt
1 cup chopped dates
1 1/2 cups almond flour or mix of almond and coconut flour
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange; 1 teaspoon vanilla extract
- mix wet ingredients
- mix dry ingredients
- combine wet and dry ingredients and put into muffin tins
- bake at 375 till golden brown!
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt
1-½ tablespoon freshly ground flax seeds (you can buy them as flax meal or blend them yourself in a coffee grinder or a Vita Mix blender.)
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey
- Preheat oven to 375F.
- Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
- Let mixture sit to get sticky,
- Grate carrot and prepare the remaining ingredients
- Mix all DRY ingredients to a large mixing
- Add the wet ingredients to the flax mixture and stir together
- Add wet and dry ingredients and mix thoroughly
- Pour/spoon batter into muffin pans and bake for 10-12 minutes
1 TBS agave
1/4 tsp ground ginger
1/4 tsp cinnamon
20 paper thin pear slices (from 1 pear)
- Preheat oven to 275°F.
- Mix agave and spices in small bowl.
- Place pear slices on rack set over baking sheet.
- Sprinkle with spiced agave mix.
- Bake until almost dry, about 1 hour.
- Cool. Store airtight up to 2 days.
1/2 cup dried Goji berries
1 cup raw cashews
1/4 cup raw cacao nibs
- Mix together
- Store in Ziploc or Tupperware
From Hallelujah! Simple Weekly Meal Plans by Marilyn Polk
1/4 cup raw sesame seeds
1 cup old-fashioned oats
1 cup chopped walnuts
1/4 cup raw sunflower seeds
1 cup chopped pecans
1/2 cup carob powder
2/3 cup raw honey or pure maple syrup
1/2 teaspoon vanilla
- Grind first 5 ingredients in your food processor
- Next add remaining ingredients
- Pat in an 8-inch square pan that has been sprayed with extra virgin olive oil. Refrigerate until firm, and then cut into squares.
2/3 cup unsweetened apple, pear, or pineapple juice
2 teaspoons unsweetened almond, hazelnut, or pistachio butter
1 1/3 ounces unflavored protein powder of your choice (optional)
chopped vanilla bean
2 peaches, organic, halved, pitted, sliced
1/4 teaspoon agave nectar
- Combine juice, nut butter, protein powder, and vanilla in the blender. Blend.
- Scrape down the sides with a spatula as needed to mix in powder and dissolve lumps. Blend again until smooth.
- Add fruit, and blend.
- Taste, and then add agave.
- Pour into eight Popsicle molds. Affix the plastic tops with the built-in stick and holder.
- Freeze at least 3 to 4 hours, until firm.
- To serve, run warm water over the outside of each mold to loosen pops and allow for easy removal.
- Notes: If you don’t have plastic Popsicle molds, simply use small paper cups. Arrange the cup: on a small cake pan, fill, and freeze 1 to 2 hours. When the mixture starts to ice up, insert a Popsicle stick into the center of each cup. Freeze until firm. Or, forget the Popsicle idea altogether! Pour the mixture into four 8-ounce paper cups, freeze, and eat with a spoon.
1 cup organic dried cherries
1 cup organic dried figs
1 cup organic dried apricots or dates
1/2 cup soaked almonds (at least 7 hours)
Juice of 1 orange
1/2 cup organic dried coconut
NOTE: When buying dried fruit and coconut, it’s important to buy organic un-sulphured without bisulphites.
- Roughly chop the almonds by hand or using a food processor; remove almonds from food processor
- Put all the fruit into a food processor and process until finely chopped.
- Combine the fruit and almonds into the food processor along with the orange juice and process.
- Scrape the mixture into a large bowl and refrigerate for at least an hour.
- Making sure your hands are clean and cold (try running them under cold water before you begin), roll the dough into small balls.
- Roll them into the dried coconut and store in the refrigerator.
1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice
- Grind almonds coarsely.
- Combine cinnamon and lemon and add.
- Beat egg whites very stiff, fold in honey and continue beating.
- Fold in lemon juice with almond mixture and blend.
- Drop from a teaspoon onto ungreased parchment paper.
- Bake 30 minutes at 250 degrees F.
- Remove from paper while still slightly warm. Makes 4 macaroons (PALEO)
4-6 medium to large apples
1 tablespoon coconut or olive oil
Optional: walnuts, raisins, pears, berries
- Preheat oven to 350°
- Rub bottom of (9×14) baking dish with oil.
- Slice all apples into ¼ inch thick slices
- Place sliced apples into oiled baking dish and sprinkle lightly with cinnamon
- Cover with foil and bake for 35-40 minutes
- Optional Tip #1: Top with chopped walnuts and/or raisins
- Optional Tip #2: Add berries or sliced pears
2 cups cashews
1 ½ cup water
1/4 cup pitted dates
½ cup shredded coconut
1 tsp vanilla or almond extract
Fresh or frozen (but thawed) rasberries or blueberries
Raw cacao nibs
- Using a high speed blender, blend all ingredients until smooth
- Refrigerate for two hours
- Top with optional berries or raw cacao nibs