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.

Bagels

Adapted from Maria's Food and Nutrition

Ingredients:


3 tablespoons golden flaxseed meal
2.5 tablespoons coconut flour
1/2 teaspoon baking powder
2 tablespoons xylitol
3 eggs, separated

Preparation:

1.  Preheat oven to 325 F
2.  Combine flaxseed, coconut flour, baking powder, and xylitol in a bowl and mix.
3.  In a separate bowl, whip egg whites with an electric mixer until fluffy

4.  Slowly add in yolks, and then dry mixture.
5.  Allow batter to sit for 5 minutes so it can firm up

6.  Form dough into bagel shapes on a greased cookie sheet or pour into a donut mold.

7.  Bake for 30 minutes, until bagels have turned golden brown.
8.  Top with cream cheese and enjoy!

Blueberry Muffins

Adapted from Maria's Food and Nutrition

Ingredients:


1/2 cup golden flax seed meal
1/4 cup vanilla whey protein powder (Jay Robb or AboutTime)
2 tbsp olive oil
1/4 cup Truvia
1 large egg
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/2 c unsweetened vanilla almond milk or coconut milk
1 cup blueberries

Preparation:


1.  Pre-heat oven 350 F. 
2.  Mix all of the ingredients in a bowl, let stand for 3 minutes. 

3.  Spray a 6 muffin pan with non-stick spray. 
4.  Spoon batter evenly into muffin tins. Bake 25-30 minutes.
5.  Serve with butter and enjoy!


Note: This recipe can easily be doubled.  The original recipe called for rhubarb, but I used blueberries instead.  They kind of ended up sinking to the bottom, so the bottom of the muffin was really wet, almost goupy, while the top of the muffin was drier.  I would say try using a different fruit and see what happens, or just make them without fruit and a little more sweetener!  As I always say, make it your own!  Have fun with it!
If you wait to add in the blueberries until after you've put the batter in the muffin tin, this should keep them from sinking.