Granola Bars

Adapted from Elana's Pantry

Ingredients:
1 1/4 cup almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup xylitol
1/3 cup grapeseed oil
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sliced almonds
1/2 cup pecans


Preparation:
1.  Preheat oven to 350 F
2.  In a large bowl combine almond flour, baking soda, sea salt, and xylitol
3.  In a small bowl, combine grapeseed oil and vanilla.
4.  Mix wet ingredients into dry.
5.  Stir in coconut, pumpkin seeds, sunflower seeds, almond slices, and pecans
6.  Pat down evenly into a greased 8x8 baking dish
7.  Bake for 20 minutes, or until golden brown.

Peanut Butter Sandwich Cookies

Adapted from Maria's Food and Nutrition

Ingredients:
Cookie:
1/2 cup vanilla whey protein (Jay Robb or AboutTime)
3/4 cup almond flour
1/4 teaspoon baking soda
1/4 cup natural creamy peanut butter
1/4 cup xylitol
2 tablespoons water

Filling:
1/2 cup natural creamy peanut butter
1/2 cup cream cheese
1/3 cup xylitol

Preparation:
Cookie:
1.  Preheat oven to 400 F
2.  In a medium bowl, combine protein, almond flour, and baking soda.
3.  Mix in peanut butter until the lumps are smaller than peas.
4.  Add in water and sweetener.
5.  Form dough into a ball and roll out on parchment paper to 1/8 inch thickness
6.  Cut out cookies with cookie cutters (I used the scoop from my protein, worked great!)
7.  Bake on parchment lined baking sheet for 5-7 minutes, or when edges start to brown.

Filling:
1.  Combine cream cheese, peanut butter, and xylitol in a bowl.
2.  Beat with an electric mixer until smooth.

Pumpkin Cheesecake Bars

Adapted from JM Thomas at All Recipes

Ingredients:

Crust:
1 to 1 1/2 cups almond flour
2 1/2 tablespoons unsalted butter, melted
1/2 cup xylitol

Filling:  
12 oz cream cheese
1 1/2 cup xylitol
1 (15 oz) can pumpkin
2 tablespoons pumpkin pie spice OR 2 teaspoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ground ginger, and 2 teaspoons all spice.
1/8 teaspoon salt
2 eggs

Preparation:

Crust:
1.  Preheat oven to 350 F
2.  Pour almond meal in an 8x8 Pyrex.  Use more almond meal for a thicker crust and less for a thinner one.  Spread evenly so you can see how thick the crust will be before you add the butter and xylitol.
3.  Once you have the desired amount of almond meal, add butter and xylitol.
4.  Mix ingredients together and spread evenly with your fingers.
5.  Bake for 10-12 minutes, or until the crust is golden brown.  Keep a close eye on it towards the end because once it starts to brown it goes fast.
6.  Let cool completely, preferably overnight, before adding filling.

Filling:
1.  Preheat oven to 350 F
2.  Beat together cream cheese and xylitol with an electric mixer.
3.  Add pumpkin, spices, and salt.  Mix again.
4.  Beat in eggs one at a time, until mixture is homogeneous.
5.  Bake for 65-75 minutes, or until knife inserted in the center comes out clean.
6.  Cool completely and serve

Note: This was SO good you guys!  Perfect for Thanksgiving!  Also, I was messing around in the kitchen and ended up making this topping that tastes like cool whip! Enjoy!

Cool Whip:
Ingredients:
3/4 cup half and half
3/4 teaspoon xanthan gum
6 packets Truvia
1 oz cream cheese

Preparation:
1.  Combine all ingredients with an electric mixer, mix until homogeneous.

Oreos

Adapted from Maria's Food and Nutrition

Ingredients:


Cookies:
1/2 cup vanilla whey protein (Jay Robb or About Time)
3/4 cup almond flour
4 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 cup unsalted butter
3 tablespoons xylitol
2 tablespoons water

Filling:
8 oz cream cheese
2 tablespoons unsweetened vanilla almond milk
3/4 cup xylitol

Preparation:


Cookies:
1.  Preheat oven to 350 F
2.  In a medium bowl, combine protein, almond flour, baking soda, and cocoa powder.
3.  Cut in the cold butter using your fingers until the lumps are smaller than peas.
4.  Add in water and xylitol
5.  On a cookie sheet lined with parchment paper, place 1 inch diameter balls of dough, and then flatten them into circles.  Make sure the balls are tiny!  You don't want to end up with 5 giant oreos.  You should end up with about 32 individual cookies.
6.  Bake for 10-12 minutes.  Let cool in the oven so they will become crispy.

Filling:
1.  Don't soften the cream cheese.
2.  Beat all ingredients together with an electric mixer until smooth.

Coconut Almond Poppers

Ingredients:

1/4 cup almond flour
1/4 cup coconut flour
1 teaspoon xylitol
Dash of cinnamon
3 teaspoons baking powder
13 drops liquid stevia
3/4 cup half and half
1/2 tablespoon olive oil
1/2 tablespoon water
1 tablespoon melted butter

Preparation:

1.  Pre heat oven to 350 F
2.  In a medium bowl, mix together dry ingredients.  Then add stevia, half and half, olive oil, water, and melted butter.
3.  Form dough into balls.  (If this is not easily done, add an extra tablespoon of coconut flour until you can).
3.  Bake at 350 F for 30 to 40 minutes, or until the poppers are golden brown.

Note:  I have no idea what these are!  It started out as an attempt at eggless pancakes which failed, so I decided to see if this would work.  They're moist in the center and crispy on the outside, and I'm sure they would be great with added fruits or nuts like blueberries, pecans, strawberries or almonds.

Almond Herb Crackers

Adapted from Elana's Pantry

Ingredients:

2 cups almond flour

2 tablespoons Herbes de Provence

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons water

Preparation: 

Pre heat oven to 350 F

1.  In a mixing bowl, combine almond flour, Herbes de Provence, and Parmesan cheese.

2.  In a small bowl, whisk together olive oil and water.

3.  Add wet ingredients to dry and mix.

4.  Form dough into a ball and place on a sheet of parchment paper

5.  Place another sheet of parchment paper on top of the dough and roll with a rolling pin until 1/4 inch thick.

6.  Remove top sheet of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet

7.  Cut into 2 inch squares with a knife or pizza cutter

8.  Bake at 350 F for 11 - 15 minutes, or until lightly golden.

9.  Remove from oven and let sit for 20 minutes on baking sheet, then serve.

Note: I did not make the recipe this way, I didn't use the Parmesan cheese, and had 3/4 tsp of sea salt.  After tasting them, I think this recipe would be tastier!  Let me know how it is!

Coconut Almond Cookies

Adapted from Elana's Pantry
www.elanaspantry.com

Coconut Almond Cookies

Ingredients:

¼ cup grapeseed oil
¼ cup xylitol
1 Tablespoon water
1 teaspoon vanilla extract
1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
½ cup pecans, chopped or whole
½ cup unsweetened shredded coconut

Preparation:

1. In a large bowl, combine oil, xylitol, water and vanilla
2. In a medium bowl, combine almond flour salt, baking soda, pecans, and coconut
3. Stir dry ingredients into wet, mixing thoroughly
4. Form dough into 1 inch balls and flatten onto a parchment lined baking sheet
5. Bake at 350° for 8-10 minutes, until golden brown around the edges
6. Cool and serve

You can add a lot of different things to these cookies, like walnuts, raisins, or sugar free chocolate chips. Have fun with it! They're a great snack.

Peach Crisp

Adapted from Elana's Pantry
www.elanaspantry.com

Peach Crisp

Ingredients:

6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 tablespoons coconut flower
1/2 tablespoon xanthan gum
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup grapeseed oil
¼ cup xylitol


Preparation:

1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, coconut flower, and xanthan gum; toss to incorporate all ingredients
2. In a smaller bowl, combine almond flour, salt, grapeseed oil and xylitol for topping
3. Place peach mixture in a 3 quart baking dish
4. Crumble topping over peaches
5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
6. Remove cover and bake about 20 more minutes if topping is not yet browned
7. Serve