Ingredients

1 cup coconut flour
1/2 cup peanut butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil or grass fed butter, melted and cooled
1 cup coconut sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
2 cups oats
1/2 cup chocolate chips

Mix the wet ingredients first and then the dry, roll into balls and pat down on a baking sheet and bake for 13 to 17 minutes at 375

Chocolate sauce is a treat in our home and I make sure to make a big batch to keep on hand for fresh fruit, chocolate milk, in coffee or anything else it would be yummy on!
My recipe:
1/2 cup of cocoa powder
3 tbs of coconut oil 
4 tbs of grass fed butter
a dash of sea salt
a few squirts of vanilla extract
1/4 cup of maple syrup more if you like it sweet!
1/8 cup of molasses 
Heat and stir with a whisk until it is all melted and the consistency you want!
​Enjoy!

I don’t measure 😝
3 bananas
3-4 avocados
1/4 ish cup of cocoa powder
1/4-1/2 cup of coconut sugar
Splash of vanilla extract
Tinsy bit of cinnamon
1/2 ish cup of milk
Blend!
Add coconut whipped cream or raspberries to top it!
Keep one pit in the middle of the pudding for preservation, and you can freeze it if you’d like as well!

YIELD:16 cookies
PREP:15 minutes
COOK:10 minutes




I love these Peanut Butter-Oatmeal Chocolate Chip Cookies and after dozens of tries I finally got the recipie right using a healthy flour!

INGREDIENTS:

• 2 cups kamut or spelt flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• ½ cup creamy peanut butter
• ½ cup honey
• ⅓ cup coconut sugar
• 1 ½ teaspoon vanilla extract
• 2 tsp chia seeds mixed with 1/4 cup water
• 2 cups rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Mix together the flour, baking powder, oats and salt; set aside.
3. By hand cream together the butter, peanut butter, coconut sugar, honey, chia seed mix and vanilla extract. Stir in dry mix, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

This a great way to use up the extra zucchini in the garden!

• 1 12 oz package of noodles of choice
• 3 tbs of coconut oil, lard or extra virgin olive oil
• 2 garlic gloves
• 4 cups of shredded zucchini
• One onion chopped
• 1 cup of whole milk
• 4 oz of cream cheese
• 1/2 cup of yogurt -i make my own
• 1/2 cup of fresh chopped basil
• 1/2 cup of any other veggies of choice
• 2 chopped fresh tomatoes
• sea salt and pepper to taste

Directions:

1. In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and sauté zucchini, veggies onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
2. While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the milk and cheese to the zucchini mixture, stir and heat slightly till melted, add in the tomatoes and heat slightly but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

Enjoy a quick meal!

I use pinto, lima, kidney, white and mung beans. I process all of them the same except for Mung. I put 3/4 cup instead of 1 1/4 as they absorb more liquid.

• Beans and Sea Salt

Sort through the beans and remove any that are shriveled. Measure out 1 1/4 cup of dried beans for each quart you plan to can.

• Place the beans in a large pot and add enough water to cover. Soak for 12 to 18 hours.
• Fill 1-quart canning jars with the 1 1/4 cup beans 1 tsp sea salt and filtered water. Leave 1 inch of space between the beans and the rim of the canning jar.
  
• Place a new canning lid that has been heated on top the jar. Screw on a canning ring to secure it.
• Fill the pressure canner with 3 inches of hot water. Set the jars inside the canner so none are touching each other or the side of the pot. Place the lid on the canner and fasten it closed.
  
• Process for 70 minutes at 10 pounds of pressure as indicated on the canner gauge. For weighted canners, process for 90 minutes at 15 pounds of pressure.
• Remove the canner from the burner once the cooking time is up. Let sit until the pressure returns to zero then remove the weight or open the petcock to release excess steam.
• Remove the lid and lift the jars out of the canner with a canning jar lifter. Set the jars on a towel or cooling rack to cool to room temperature for 24 to 48 hours.
• Mung beans will not raise your cholesterol levels because they have no unhealthy saturated fat or cholesterol. Each serving provides 1.9 g dietary fiber, which lowers cholesterol levels in your blood. They have 13 mg vitamin C in each cup. Mung beans are a low glycemic index food, which means the beans are a diabetic friendly food. Low glycemic foods promote healthy blood sugar levels.

Most of our recipies at our home have converted over to sour dough. Benefits of sour dough include:

• pre-digesting starches, making the bread more easily digestible
• lowering insulin response/improving glucose tolerance
• protecting Vitamin B1 from the damage of the heat of baking
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
  • zinc
  • iron
  • magnesium
  • copper
  • phosphorus

Before you begin sour dough recipes you have to have a starter that you can get from a friend or make your own. Sour dough is alive so it needs your attention. Here is what I did.
I got a culture to start it from http://www.culturesforhealth.com/spelt-sourdough-starter.html
I got the spelt as that is my favorite flour to work with. Than I followed the directions for a starter. Once that is done than you can make this recipie!
I got this from my favorite sour doe book – Classic Sourdoughs A Home Bakers Handbook- amazon
This recipie makes 15 bagels although I always double mine and freeze half

• 2 cups of culture
• 2 eggs beaten
• 2 tbs oil
• ½ cup of milk
• 2 tbs maple syrup
• 1 tsp sea salt
• 3 cups of spelt flour

Mix culture, eggs, oil, milk, salt and sugar
Add flour one cup at a time till the dough is stiff. Turn unto a floured bread board and knead till satiny. Cover and proof in a metal or glass bowl for 8-12 hours or overnight.
Divide dough into 15 equal balls. Roll each ball into a 6 inch rope and pinch the ends together to form a doughnut shape. Proof covered for one hour in a warm place. Bring 4 cups of water and 2 tbs maple suryp to a boil. Drop bagels in 2 at a time and remove when they float or are puffed up. Remove and drain off water. Place on baking sheet and bake for 25 min to golden brown at 375 degrees.
Cut bagels in half if you are going to freeze which is what I do! I always double my recipies!

These can be grain free if you use straight coconut flour. I use a bit of spelt for the elasticity. If you are using coconut flour use less flour as it is a moisture sucker.
You can half this recipie but I make it in bulk to freeze. Saves time for a Family!

• 3 cups of warm water 110 degrees F
• 6 tsp of dry active yeast
• 6 tbs of Maple syrup or raw honey
• 6 large eggs
• 7 cups of coconut flour
• 4 cups of spelt flour
• 4 1/2 tsp of sea salt
• 7 tsp of lard or butter- I use lard for buns as it turns out great!
• 1/2 cup of Chia Seeds-

I use my amazing mixer for making all of my bread elecrolux

• In a bowl or mixer- mix your warm water, yeast and maple syrup. Let sit for 5 min. Stir in eggs beaten lightly, room temp butter or lard, chia seeds and only 1/2 of your flour, and no salt.
• Cover and let rise for 1 hour or until doubled in bulk
• Mix in the rest of your flour and salt
• Let rise one more hour or more till doubled in bulk
• Punch down and knead on a floured board or in your mixer if you have one for 5-10 min until smooth and elastic- keep adding flour as needed. If using only coconut flour it will dry the buns quickly so be careful.
• Divide dough into 20 equal parts. Roll into a ball and flaten slightly to shape like a bun. Cover and let rise till puffy- 30 min or so.
• Mix one 2 tbs of water and one egg white to egg wash the buns

Bake at 400 degrees for 20 min near top shelf till golden brown. I freeze a dozen or so and keep some out for eating. But cut them before you freeze them.

Seriously amazing and delicious!

• In a pan melt ¾ cup of salted grass fed butter
• ¾ cup of coconut Oil this will have no taste
• 1 cup of raw cocoa powder
• 2 tbs pure vanilla extract- I make my own- recipie in recipies
• ¼ cup or more of pure Maple Syrup to taste- will sweeten more when frozen- I like mine more bitter…I do not have a sweet tooth…

Whisk together as it melts and heat for 3-5 min
Pour into greased ice cube trays and freeze- add in raw nuts for pizzazz
Great for a treat for Kids! Delicious in Ice cream!
Enjoy as a mood booster- All raw forms of cacao are filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants.
Raw cacao is most known for being a superfood that is a rich source of antioxidants, but it is also filled with a number of other beneficial nutrients. As a rich source of manganese, raw cacao helps oxygenate the blood. Raw cacao is also a rich source of magnesium, which helps in balancing brain chemistry. It is also rich in sulfur, which builds strong nails and hair, and promotes beautiful skin.

I have been making all of my own yogurt for my family as it is very cost effective as well as easy to make! I have a great recipie that works every time! Other recipies I have had would turn out to runny. This one is great! I make a gallon or two at a time as we eat it all! I use yogurt as a sub a lot of the time to sour cream or mayo in recipies.
In a crockpot:

• Heat on high 1 gallon of milk ( I use raw as all of the digestive enzymes are still in the milk)
• Heat this to 185 degrees- use a thermometer
• Turn crock to low or off to allow it to stay around 185 for 30 min.
• Than let it cool down on its own to 110 or place it in a cool water bath for quicker results.
• When it is 110 add ¾ cup of organic yogurt and or when you start making yogurt remember to save ¾ cup of your own to add to your next batch.
• Whisk it in At this point you can add honey or maple syrup to sweeten if you would like.
• Pour into pint, quart, or ½ gallon glass jars and lid.

Turn your oven on to 200 for ten min while filling your jars.
Turn off oven and place your jars of yogurt in oven that was warmed and close door quickly.
Incubate overnight or up to 8 hours! Store in fridge for up to a month! Enjoy! You made your own yogurt!! Heap some in a bowl and have frozen blackberries and a little maple syrup!