Healthy Apple Crisp (GF)

/

Ingredients

  •  1 medium organic gala apple

  • 2 tbsp lemon juice

  • 2 tsp cinnamon

  • 3/4 cup rolled oats, dry

  • Slivered raw almonds, chopped

  • 1 tbsp coconut oil

  • 1 pinch sea salt

  • 4 tbsp water

 

Directions

Preheat oven to 425°F.  Place rack toward the top of the oven.  Line a baking sheet with parchment paper.

Wash, core, and chop the apple, leaving the skin on for extra fiber. Toss with lemon juice and a tsp of cinnamon. Set aside.

In a small bowl, mix the rolled oats, chopped nuts, 1/2 tsp. cinnamon, and melted coconut oil. Spread in a thin layer on the prepared baking tray and bake for about 5 minutes. Watch carefully to avoid burning.

In a small saucepan over medium heat, steam the apples. Every time the mixture starts to dry, add a tablespoon of water. Cook for about 6 minutes.

To serve, place the cooked apples in a bowl, and sprinkle with the oat and nut crumble.

 

Almond Butter Cookies

/

Ingredients

2 ripe, mashed bananas

1 1/2 cup oats 

1/4 cup (natural) almond butter or peanut butter 

1 large egg

1/2-1 tbsp pure maple syrup (depending on how sweet you want them) 

1 tsp vanilla extract

1 tsp cinnamon 

a handful of dark chocolate chips (optional)  

Directions

Mix/blend all ingredients together, shape into small balls, and place on a cookie sheet or pan. Flatten the top of the cookies with a fork. Bake at 350 for 20 minutes. 

Date & Walnut Truffles

/

INGREDIENTS

DIRECTIONS

Preheat oven to 350. Place raw walnuts onto a roasting pan. Cook 10-12 minutes or until lightly brown and toasted. Pulse walnuts in a food processor until finely minced.  Chop the dates into small pieces. In a mixing bowl combine walnuts, dates and add vanilla flavoring.  Form into small balls and roll in shredded coconut.  Chill until ready to eat.

Raw Coconut Cacao Truffle Balls

/

INGREDIENTS

  • 1 cup cacao powder and 1 extra tsp of cacao powder for dusting
  • 1 cup coconut oil
  • 1 cup coconut butter
  • 1 cup almond butter
  • 12 dates, pitted
  • ¼ tsp of ground cinnamon
  • 3 tbls of finely shredded coconut

DIRECTIONS

Heat coconut oil and coconut butter in a saucepan, until melted.

Blend the dates with a teaspoon of water, until they are a smooth paste.

Combine oils, date paste, and all remaining ingredients, except for shredded coconut, in a mixing bowl. Mix well.

Pour the shredded coconut and cacao powder on a plate.

Shape the mixture into bite-size balls, by rolling them between your hands.

Roll the balls in coconut & cacao powder.

Place truffles on a tray and store in the fridge.