Almond Coconut Bars

1 Cup Unsweetened Shredded Coconut

1 Cup Raw Almonds

1  Cup Raw Cashews

1/4 Cup Almond Butter 

3 tbs Maple Syrup

2 tbs Coconut Sugar (optional)

2-3 tbs water

Line a 9x5 baking dish with parchment paper & set aside.

In a food processor place all the ingredients except the water. Pulse. If the mixture doesn't come together add 1 tablespoon of water at a time pulsing the food processor in between. If needed, add more water until the mixture comes together.

Place the mixture in the prepared baking pan & with a spatula press until it is uniform on all sides. Place in the refrigerator for 2-3 hours. Cut into squares and keep leftovers covered in the refrigerator.

Recipe slightly adapted from www.eatgood4life.com

Think Agave is a healthy sweetener?

Chocolate quinoa cake... Gluten Free

2 cups cooked quinoa ( 3/4 cup uncooked )

1/3 cup unsweetened almond milk (can use whatever milk you prefer)

4  eggs

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup melted coconut oil

1 cup pure cane sugar or coconut sugar

1 cup unsweetened cocoa powder 

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight ( Not Light)

1 (10 ounce) bag chocolate chips

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Butter and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and  salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Slightly adapted from the original recipe at www.makingthymeforhealth.com

Sweet Potato Brownies

1 large sweet potato

1/3 cup hot coffee ( can change to just hot water if you don't like coffee)

1/3 cup mini chocolate chips

2 tablespoons butter, melted

2 eggs

1/2 cup Coconut Sugar sugar ( I used just over 1/4 cup ..you can use more or less depending on how you like the sweetness)

1 teaspoon vanilla extract

1/2 cup all-purpose flour ( I used spelt)

1/2 teaspoon baking powder

3/4 cup cocoa powder

1/2 teaspoon pink salt ( or regular salt)

• 
  
• Preheat oven to 350°F.
• Peel, chop and place in small pan with a little water cover & steam until soft, then blend or mash. measure out 1 cup & set aside.
• Place the mini chocolate chips in a bowl, Pour the hot coffee over the chocolate chips and stir to melt the chocolate. Set aside.
• In a large bowl, combine the 1 cup of sweet potato, melted butter, eggs, sugar and vanilla. Stir to combine. Then add the chocolate-coffee mixture to the sweet potato mixture and stir to combine.
• In a separate bowl, whisk together the flour, baking powder, cocoa powder and salt. Add the dry ingredient mixture to the sweet potato mixture and stir just to combine.
• Using a mini cupcake tin, fill the cups 3/4 of the way with brownie mixture. Place in the oven to bake for 8-12 minutes. ( whenever they are firmish to touch)

I added walnuts, choc chips & smarties to decorate

• 
  
• *Adapted from Daphne Oz's sweet potato brownie bites*

Blueberry Muffins

2 cups All Purpose Flour ( whole wheat or spelt)
1/2 cup Chopped Pecans
3 tsp Baking Powder
1/2 tsp Salt
1 1/4 cups Milk
1/2 cup Honey
1 Large Egg
1/3 cup Butter (melted)
1/2 tsp Pure Vanilla ex
1 cup Frozen or Fresh  Blueberries

Preheat oven to 450f.
In a large bowl combine all dry ingredients until well blended 
In another bowl combine all wet ingredients, (apart from blueberries), mix until well blended
Fold in blueberries
Divide mix into 12 lined or greased muffin cups
Bake for 20 mins or until toothpick comes out clean