Raspberry Sauce

Raspberry Sauce

2 tsp. Butter
2/3 c. Raspberry (Fresh or Frozen)
2 tsp. Agave

Melt the Butter and the Agave on medium/low.  Add Raspberrys and smash them together.
Stir for a couple of minutes.  Take off heat and enjoy!

Pumpkin Crepes/Tortillas/Flatbread

2 c. pumpkin
3 c. tapioca flour
10 eggs
1 tsp salt

1. Mix ingredients together in a bowl.
2. Spread a little butter on a griddle at medium heat/300 degrees.
3. Pour about 1/3 c. of batter on the griddle and spread thinly.
4. Cook for 1 minute, or until it looks about right and then flip it, cook it for 1 minute more.
5. Enjoy!  The texture is different than what most people are used to, but I like it.  I found that after you refrigerate them they don't taste as good, but if you warm them back up, they should be fine.

*Makes about 26 medium sized circles.

Chia Seed Protein Balls

1 c. Almond Butter

1 Tbsp Chia Seeds

2 Tbsp Maple Syrup

2 Tbsp Agave (you could use Honey for either sweetener)

1 tsp Vanilla extract

A generous pinch of salt

1 scoop of protein powder (I used pure pea protein powder)

1.  Mix all the ingredients together in a bowl.

2. Roll into balls the size of about 1 Tbsp.

3. Refrigerate, and devour! (Be careful how you refrigerate them, you don't want them to stick to each other)

*Makes about 15 balls.

Stevia Chocolate Chip Cookies

1 ½ c. Rice Flour
½ c. Tapioca
1/3 tsp Xantham gum (if you don't have this you can leave it out, it will just be more crumbly)
3/4 teaspoon sea salt
3/4 teaspoon baking powder
1 egg
1/2 teaspoon stevia powder (or 1/2 cup of Agave or Honey)
1 teaspoon vanilla flavoring
1 cup salted butter, softened
3/4 cups chocolate chips (you can add more if you want to)


1.            Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.

2.            In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.

3.            Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a beater or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.

4.            Add the flour mixture to the butter mixture. Fold in the chocolate chips.

5.            Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

6. Enjoy!  Beware, they are crumbly!
 

Sugar-Free Powdered Sugar

1 cup Coconut Sugar (or other granulated sugar of choice)

Optional: 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored

1. Blend the ingredients in a blender. It’ll smoke a little, but that’s okay.  Store in a covered container in the pantry, just as you’d store regular powdered sugar. You can use it as replacement for powdered sugar but it will be a little darker.

Mexican Wedding Cake Cookies

1/2 c. Powdered sugar
1 cup butter (soften)
1/2 c. Arrowroot mix (or more Tapioca Flour)
1 c. Tapioca Flour
1/2 c. Rice Flour
1 tsp Vanilla
3/4 C.  Pecans (or other nut)

1. Mix well and then add chopped nuts
2. Make balls and put on sheet
3. Bake 350 for 8-10 minutes or just until they start to brown
4. Enjoy!

Optional: Usually these cookies are rolled in powdered sugar, if you decide to do this roll them while they are still warm.

Oatmeal Chocolate Bars

Oatmeal Chocolate Bars

2 1/2 c. quick oats 

1/2 tsp salt
1/4 c. pure maple syrup

1/4 agave 
1/4 c. peanut butter, or allergy-friendly alternative
1 tbsp water
1 tsp pure vanilla extract

3/4 c. chocolate chips
1/2 c. peanut butter, or allergy-friendly alternative

1. Beat salt, maple syrup, agave, 1/4 c. peanut butter, water, and vanilla together.

2. Add oats and mix.

3. Take about 2/3 of the mixture and press it down into a parchment lined pan (8x8 pan).

4. Melt chocolate chips and mix with 1/2 c. peanut butter.

5. Evenly pour chocolate over oatmeal in pan.  Sprinkle remaining oatmeal mixture on top.

6. Freeze until firm and can be cut into pieces.

Chocolate Coconut Whipped Cream

Chocolate Coconut Whipped Cream

1 can of coconut cream (just use the cream on the top, don't mix it in - about 1 c. of thick cream)

2 tsp. unsweetened cocoa powder

1 1/2 tsp. maple syrup

1/2 tsp. vanilla

Beat all the ingredients together in a bowl.  Enjoy!

Note: This isn't very sweet, play around with it if it displeases you :D