Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Cashew Lemon Coconut Keto Bombs

Ingredients:

1 C Organic Raw Cashew Butter (made from only cashews with no added oils)
1/2 C Organic Extra-Virgin Coconut Oil
1 t Organic Vanilla Extract
1/4 t Organic Lemon Extract
1/8 t Fine Himalayan Sea Salt
2 C Organic Unsweetened Coconut Flakes

Directions:

In a medium saucepan over medium-low heat, melt together cashew butter and coconut oil, stirring occasionally.

Once the mixture is smooth, remove from heat. Stir in vanilla extract, lemon extract, sea salt and coconut flakes.

Place pan on a hot pad in the refrigerator until mixture firms up enough to scoop out.

Line a half-size baking sheet or two quarter-size baking sheets with unbleached parchment paper.

Using a melon-baller (or two spoons), scoop about a tablespoon of mixture at a time onto prepared baking sheet(s).

Refrigerate sheet(s) until keto bombs are firm. Transfer into an airtight container and store in the refrigerator.

Yield: About 24 servings

Holiday Cheese Ball

Ingredients:

16 oz Cream Cheese (do not use reduced fat), room temperature

10 oz Crushed Pineapple, drained

3 T Chopped Green Onions

1 1/2 C Chopped Pecans, divided

1/2 C Finely Diced Green Pepper

1 T Lawry's Seasoned Salt

Directions:

Mix together cream cheese, crushed pineapple, green onions, 3/4 C pecans, green pepper and seasoned salt. 

Form into a ball. 

Refrigerate for 1 hour. 

Roll in remaining 3/4 C pecans. 

Serve with crackers using a cheese knife!

Note: If any ingredients seem particularly moist, dab with paper towel before mixing in. 

* Adapted from my aunt Karen's recipe

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Chunky Cinnamon-Orange Applesauce

Ingredients:

4 Granny Smith Apples, peeled, cored and cut into chunks

1/2 C Freshly Squeezed Orange Juice

1/4 C Sugar

2 t Brown Sugar

1 t Ground Cinnamon

3/4 t Fresh Orange Zest

3/4 t Fresh Lemon Zest

1/4 t Ground Nutmeg

1/8 t Freshly Squeezed Lemon Juice

Directions:

In a medium-large saucepan, cook apples and orange juice over medium heat, stirring often, until apples begin to soften. 

Stir in white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg and lemon juice. 

Continue cooking, stirring often, until mixture is thickened. 

Serve warm or chilled. 

Yield: 4 Servings

* Adapted from http://allrecipes.com/recipe/230394/chunky-cinnamon-orange-applesauce/

Lacto-Fermented Eggs

Ingredients:

Hard-boiled Eggs, peeled and at room temperature

5 Garlic Cloves (per dozen eggs)

Fresh or Dried Dill Weed or Flowers

Kosher Salt, iodine-free

Filtered Water

1 T Liquid Whey, optional 

Directions:

Choose a swing-top jar large enough to hold your eggs but do not fill higher than the shoulder of the jar. 

In the bottom of the jar place a little more than half of your garlic and dill. 

Fill jar with eggs adding in the rest of the garlic and dill as you go. 

Measure 1 t Kosher salt per 2 cups of water. Mix to dissolve the salt. Stir in whey, if desired. 

Pour salt brine over eggs leaving about an inch of head space. 

Set jar in a cool place for about three days or to taste. Bubbles will be evidence of the fermentation process. 

Once eggs are done they can be stored in the refrigerator for up to two months. 

* Adapted from http://naturalfamilytoday.com/nutrition/true-pickled-eggs/

Peanut Butter & Honey Cereal Bars

Ingredients:

1/2 C Peanut butter

1/2 C Honey

3 - 3 1/2 C Cereal

Directions:

In a medium, microwave-safe bowl, combine honey and peanut butter. Microwave for about 20 seconds and stir until smooth. 

Mix in cereal. 

Press firmly into 8x8-inch glass baking dish. Let sit at least an hour. Cut and enjoy!

Pictured made with Honey Smacks. 

Cereal Treat Bars

Ingredients:

4 T Butter

13 oz Marshmallow Fluff (Creme)

8 C Cereal

Directions:

In a large pot over medium heat, melt butter. 

Stir in Marshmallow Fluff until combined and smooth. 

Remove from heat. 

Mix in cereal 2 cups at a time. 

Press firmly into 9x13 glass or Pyrex baking dish. 

Allow to sit for one hour before cutting. 

Pictured made with Honey Chex:

* Adapted from http://www.onsuttonplace.com/2014/01/the-best-rice-krispies-treats/

No-Bake Crunchy Granola Bites

Ingredients:

1/2 C Creamy Peanut butter

3 T Honey

2 C Granola

Mix all ingredients thoroughly in a medium bowl. 

Press into 1-inch balls and place on parchment-lined cookie sheet. 

Refrigerate for at least 15 minutes. 

Serve or transfer to airtight container. Keep refrigerated.