Blueberry Lemon Pound Cake

Ingredients:

Cake:                                                              Topping:

2 1/2 cups Almond Flour                            1/4 cup honey

1 ripe banana                                                2 tbsp fresh lemon juice

2 eggs                                                            1/2 tsp vanilla extract

1/4 cup Almond Milk                                   3 drops lemon oil 

1/4 cup grass-fed butter, melted               (omit if you don't have)

1 tsp baking soda                                         Pinch sea salt

1 tsp baking powder                                     

1/2 cup honey

8 drops doTERRA lemon oil or the zest of one lemon

1/2 tsp salt

1 tsp vanilla extract

1 cup fresh or frozen blueberries

Directions:

Cake layer: Preheat oven to 350 degrees. Place all cake ingredients (except blueberries) in a high speed blender or food processor and blend on high until combined. Add blueberries and mix by hand with a spatula. Pour batter into a pound cake pan that has been sprayed with cooking spray. Bake for 45-50 minutes or until toothpick comes out clean.  

Topping: In a small bowl, combine all ingredients. Drizzle on top of cake when it comes out of oven.

Flourless Everything Cookies

Ingredients:

1 cup nut butter (I used cashew)

1/2 cup maple syrup

1 egg

1 cup gluten-free oats

1/4 tsp salt

1/2 tsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

1/4 cup toasted pecans

1/4 cup chocolate chips (I like Lilys - they are sweetened with Stevia)

1/4 cup raisins

Sea Salt (optional)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Add nut butter, egg, and maple syrup to a bowl and mix with a whisk. Next, add salt, baking powder, cinnamon, vanilla and mix well. Finally, add oats, pecans, chocolate chips, raisins and stir to combine. 

Use a ice cream scoop to make cookies of the same size and scoop out the batter onto baking sheet. Bake for approximately 12 – 15 minutes. Once done, sprinkle with sea salt and enjoy!

Feel free to use other "add-ins" instead of chocolate chips, pecans, raisins. Cranberries, coconut flakes, walnuts would also be yummy! Also, if you didn't want to use oats, simply add more nuts and other "add-ins"

Cow Piles

Ingredients:

1 cup GF rolled oats

1/2 cup toasted pecans

3/4 cup Cacao butter - find it here

1/3 cup maple syrup

1/4 cup Cacao powder - find it here

1 tsp vanilla extract

Pinch sea salt

Directions:

In a sauce pan over medium hight heat, add Cacao butter, maple syrup, Cacao powder and stir until melted and combined. Turn off heat, add vanilla, oats, pecans and a pinch of salt. Stir until combined. Next, line a sheet tray with parchment paper and spoon approximately 2 tbsp of mixture in dollops or 'piles' on parchment, equally spread apart. If you have course sea salt, sprinkle the top of each “pile”. Place in freezer for at least 20 minutes to firm up. Store in a plastic freezer bag and pull out when you need a sweet treat!


PS, you could sub cacao butter with coconut oil or coconut butter but the texture may not be the same.  You can also sub cacao powder with coco powder.

Double Chocolate Coconut Cake​

Ingredients:

Cake:                                                              Topping:

1 1/2 cups Almond Flour                            1/4 cup chopped pecans

3 very ripe bananas                                      1/4 cup Coconut flakes

2 eggs                                                             1/4 cup Lily's chocolate chips

1/4 cup Cacao                                               1 tbsp honey

1/4 cup coconut oil                                       1 tbsp ghee

1 tsp baking soda                                          1/2 tsp vanilla

1 tsp baking powder                                      Pinch sea salt

1/4 cup honey

1/3 cup Kite Hill almond based yogurt

1/2 tsp salt

1 tsp vanilla extract

Directions:

Cake layer: Preheat oven to 350 degrees. Place all ingredients in a high speed blender or food processor and blend on high until combined. Pour batter into a 8 or 9 inch round cake pan that has been sprayed with cooking spray. Bake for 20 minutes. Next, remove from oven and add topping, bake another 8 minutes.

Topping: In a small bowl, combine all ingredients.

Whipped Chocolate Carmel Squares With Sea Salt

Ingredients:

Bottom Layer

  • 1 cup pitted dates
  • 1 1/2 cup toasted pecans
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Top Layer

  • 3/4 cup coco powder
  • 1/2 cup coconut shortening
  • 3/4 cup pitted dates
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • Sea salt to sprinkle on top

Directions:

Bottom Layer

In a food processor, place all the bottom-layer ingredients and blend on high until fine texture. Spread the mixture in an 8 x 8 dish, pressing into the bottom until you have an even layer. Place it in the refrigerator while you make the top layer.

Top Layer

Place the dates in a glass bowl with 1/2 cup water and microwave on high for 30 seconds. In a high-speed blender, place the dates and water and blend until a smooth texture is achieved. Next, add the coconut shortening, coco powder, and vanilla and blend until the texture is smooth and resembles frosting.

Spread the topping on the bottom layer evenly. Lastly, sprinkle sea salt onto the top and place the dish in the refrigerator for 30 – 60 minutes, just to firm it up.

Cut it into 12 even squares. I like to freeze them individually in aluminum foil. Pull some out whenever you want a sweet treat!

Sweet Potato Bowl

Ingredients

  • Sweet potatoes, medium size
  • Suggested toppings:
    • Almond butter
    • Cinnamon
    • Chopped nuts such as pistachios
    • Coconut flakes
    • Raisins
    • Sliced bananas
    • Sea salt

Directions

Preheat the oven to 400 degrees. Wash each potato and prick 2 – 3 times with a fork or knife. Wrap each potato in aluminum foil and place them on a baking sheet and into the oven. Roast them until tender, approximately 45 minutes. Cook the extras and store the leftovers in the refrigerator.

When you’re ready to make your sweet potato bowl, remove the skin and warm the sweet potato in the microwave for 40 – 45 seconds. Add the toppings you like and enjoy!

Sweet and Spicy Mixed Nuts

Ingredients

  • 3 cups raw nuts (I like a variety of cashews, walnuts, and almonds, but you can add any nuts you like)
  • 1/3 cup of maple syrup
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper (add more if you like it hot!)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 4 drops rosemary essential oil

Directions

Preheat the oven to 350 degrees. Place the nuts in a large bowl. In a separate container, mix the rest of the ingredients together, stir well, and pour over the nuts. Mix well and transfer everything to a parchment lined baking sheet. Make sure the baking sheet is large enough to place the nuts in a single layer. Place it in the preheated oven and cook for 10 minutes.


Take the pan out and stir the nuts. Put it back in the oven and cook for 7 – 10 more minutes or until golden brown. Sprinkle a little more salt over top while the nuts are warm. Allow them to cool and store them in an airtight container for up to 2 months.

Spiced Coffee Cake

Ingredients

Cake

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup canned pumpkin purée
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1/4 cup ghee or coconut oil
  • 2 eggs
  • 1/3 teaspoon salt

  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • 5 drops dōTERRA ginger essential oil
  • 1/4 teaspoon all spice
  • 1/8 teaspoon nutmeg

Topping

  • 1/2 cup rolled oats
  • 1/8 cup pure maple syrup
  • 1 tablespoon ghee or coconut oil, melted
  • 1 teaspoon cinnamon
  • 2 tablespoons raisins
  • 1/4 cup chopped pecans

  • Pinch of salt 

Directions

Combine all cake ingredients in a blender. Place in a 9 x 9 pan that has been sprayed with cooking spray.  Next, place all topping ingredients in a bowl and stir to combine. Place on cake layer and spread evenly. Bake on 350 degrees for 30 – 40 minutes or until a toothpick comes out clean. Slice and serve warm with a cup of Joe!

Oatmeal Chocolate Chip Cookies

Ingredients

Dry

  • 1 cup almond flour
  • 1 cup gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 teaspoon salt

Wet

  • 1/2 cup coconut shortening (can substitute with grass-fed butter)
  • 1/2 cup pure maple syrup
  • 4 tablespoons honey
  • 2 eggs
  • 2 teaspoons pure vanilla extract

Add-Ins

  • 1 cup chocolate chips (recommended brand: Lily’s)
  • 1/4 cup shredded coconut
  • 1/4 cup raisins
  • 1/4 cup toasted pecans
  • Sea salt for finishing

Directions

Preheat the oven to 350 degrees. Line the baking sheets with parchment paper. Add all the wet ingredients to a mixer or a bowl and mix with a hand mixer. Next, add the dry ingredients and mix well. Finally, add all of the add-ons and stir to combine. Refrigerate for at least 30 minutes.

Use a small melon baller or ice cream scoop to make cookies of the same size and scoop out the batter onto baking sheets. Bake for approximately 12 – 15 minutes. Once done, sprinkle with sea salt and enjoy!

Chocolate Energy Balls

Ingredients

  • 1 1/2 cups pitted dates (you can also use 1/2 dates and 1/2 figs)
  • 1 cup raw unsalted almonds (use any nuts you like)
  • 1/4 cup hemp or chia seeds
  • 2 tablespoons cacao powder or cocoa powder
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon (more to taste) or 1 drop doTERRA cinnamon essential oil
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract

Directions

Place the dates in a microwave-safe bowl and cover them in water. Heat them in the microwave on high for 45 seconds to soften them. Remove the dates from water and place them in a food processor. Reserve the water if needed to loosen up the mixture.

Place all the other ingredients in the food processor and pulse until combined and finely chopped. If the mixture is dry and not sticking together easily, add the reserved water 1 teaspoon at a time for moisture.

Next, roll the batter into golf ball-size circles and place them on a cookie sheet. Transfer them to the freezer for about an hour. Remove and place them in a freezer-safe container or bag. Store it in the freezer. The energy balls are best when slightly defrosted, cold but not too hard. Have it as a healthy snack!