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.

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.

Chocolate Pudding

Adapted from Maria's Food and Nutrition

Ingredients:


3 ripe avocados
1/2 cup unsweetened almond milk, chocolate or vanilla
6 tablespoons cocoa powder
3/4 cup xylitol

Preparation:

1.  In a small bowl, combine xylitol and and almond milk.  Microwave for 30 to 45 seconds, or until xylitol is melted.
2.  Combine avocados and cocoa powder in a blender.  Blend to combine the two.
3.  Add almond milk mixture to avocado mixture in blender.  Blend until smooth.  Add more almond milk if needed.
4.  Heat in the microwave and serve, or put in the freezer for a delicious frozen treat!

Cauliflower Kettle Corn

Adapted from Maria's Food and Nutrition

Ingredients:


1 head if cauliflower
2 tablespoons butter
dash of garlic powder
dash of onion powder
1 - 2 packets Truvia

Preparation:


1.  Preheat oven to 400 F
2.  Chop cauliflower into bite size pieces.
3.  Place cauliflower in a zip lock bag with butter and shake around until evenly coated.
4.  Spread in a single layer on a baking sheet lined with foil.
5.  Sprinkle with onion and garlic powder.
6.  Bake for 45 - 60 minutes, turning cauliflower over every 15 minutes.
7.  Remove from oven, sprinkle with Truvia, serve, and enjoy!

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!

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!

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.

Mini Cheesecakes

Mini Cheesecakes

Ingredients:

2 8oz. pks. Philadelphia cream cheese, room temp
1/2 cup xylitol
2 eggs
1/2 tsp. vanilla or almond extract

Preparation:

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer on low till smooth. Pour into 12 greased muffin pans lined with the papers. Bake at 350 for 18 min, then turn off the oven and open the door, and let sit for 1 hour .

You can add any number of things to these mini cheesecakes to make them more interesting. I added strawberries to a few and walnuts to a few. You could add blueberries, pecans, cinnamon, pumpkin pie spice, or whatever you have around you think might taste good!

Keep in mind they're likely to sink down in the middle, but they still taste good, just not very attractive lol

Vanilla Roasted Walnuts

Adapted from Elana's Pantry
www.elanaspantry.com

Vanilla Roasted Walnuts

Ingredients:

2 cups walnuts, raw
1 tablespoon olive oil
3 tablespoons xylitol
1 tablespoon water
¼ teaspoon celtic sea salt
1-2 vanilla beans
dash cinnamon, ground

Preparation:

1. Place walnuts and oil in a cast iron skillet (that's what I used, you can experiment) and turn heat to high
2. As soon as you hear the slightest sizzle, turn heat down to medium or low
3. Toast walnuts a few minutes until they smell nice and nutty
4. Add xylitol and water and distribute around pan stirring, cook for a minute or two, then add salt
5. Scrape the beans out of the vanilla pod and stir into walnuts
6. Remove walnuts from pan and add just a dash of cinnamon if you like
7. Serve