Healthy tricks for yummy treats!

Ingredients:

• 6 Eggs
• 1/2 C Sugar
• 1 Can Unsweet Coconut Milk
• 1 C Almond Milk
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp. Vanilla extract
• 1/2 tsp. Ground Cloves

Optional:

• Coconut Whipped Cream
• Cinnamon or Nutmeg Sprinkle
• Dark Rum 

Directions:

Blend.  Enjoy!

Note: Flavors Strengthen As It Sits. 

Always serve cold!

Ingredients:

• 8 Eggs
• 1 C of Avocado Oil
• 3 Tbsp vanilla
• 2 sticks (1 lb) of butter
• 1.5 C sugar
• 2 tsp salt
• 3 Tbsp baking powder
• 3.5  C gluten free all purpose flour
• 2 C Fresh spinach (finely diced)
• 3 C whole cranberries
• 2 cups of mandarine oranges (drained)

Directions:

Preheat oven to 325 degrees. Mix eggs, oil, vanilla in blender.  In your mixer, whip butter for 1 minute.  Add sugar slowly; then combine the blended ingredients. Add salt, baking powder and flour mixture slowly.  

Grease baking dish with coconut oil, and pour mixture in. Can bake as muffins or bread. Bake for 30 minutes or longer.  Should be golden brown, and tester inserted in the middle comes out clean.

• 2 cups all-purpose flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
• 3/4 cup coarsely chopped whole almonds

Directions

Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

• 3 dates, pitted
• 3/4 cup unsalted raw almonds 
• 1/2 cup unsweetened coconut flakes 
• 1/2 cup rolled oats 
• 1/4 teaspoon kosher salt 
• 1 tablespoon creamy peanut butter 
• 2 teaspoons vanilla extract 
• 1/2 cup mini chocolate chips 

Directions

Soak the pitted dates in 1/4 cup hot water for 5 minutes; reserve the water.

In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Transfer the mixture to a bowl, then fold in the chocolate chips.

Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet. Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers.

Recipe provided by: Katie Lee

• 4 eggs, beaten
• 3/4 C sugar
• 3/4 C butter, melted
• 1 C flour
• 1 1/2 tsp Baking Powder
• 2 tsp anise
• 1 tsp vanilla

Chocolate Variation - add the following:

• 3 Tbsp cocoa
• 3 Tbsp sugar

Almond Variation - omit Vanilla and Anise and add:

• 1 Tsp Almond Extract or 2 Tbsp Ameretto
• Add one cup of finely chopped or ground almonds to batter.

Directions

Add and beat ingredients together in order listed. Batter should be thick but flow from a spoon. 

Place about one tablespoon of batter in center of both sections of preheated pizzelle maker - close lid - allow to cook until steaming stops - about 45-60 seconds. Remove with fork. Allow to cool on wire rack.

Makes 24

Recipe provided by: Frank & Barbara Porro

• 1/2 cup dried cranberries
• 1 1/4 cups whole wheat pastry flour
• 1/2 cup old-fashioned rolled oats
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup semisweet chocolate chips
• 2/3 cup packed light brown sugar
• 1/2 cup sunflower butter
• 3/4 cup milk
• 2 tablespoons coconut oil
• 1 large egg

Directions

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step).

Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter.

Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes.

Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days.

• 1/2 C Almond Milk
• 1 C plain Greek yogurt
• 1/2 C creamy almond butter
• 2 ripe bananas
• 2 teaspoons pure vanilla extract

• 12 ounces dark chocolate
• 2 tablespoons coconut oil
• 1 cup roasted almonds, finely ground in a food processor

Recipe provided by Food Harvest Kitchen