Flax Date Muffins

by admin

1 egg
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!

Carrot, Flax and Almond Flour Muffins

by admin

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

Dried Pear Crisps

by admin
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.

Raw Fudge

by admin

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.

Peach Popsicles

by admin
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.

Cherry Coconut Balls

by admin

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.


by admin

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)

Baked Sliced Apples

by drpaul

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

Cashew Coconut Pudding

by admin

2 cups cashews
1 ½ cup water
1/4 cup pitted dates
½ cup shredded coconut
1 tsp vanilla or almond extract

Optional toppings:
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