Sweet Treats

Makes 12 cookies

Ingredients:

1 ½ cups Almond Flour

¼ tsp baking soda

¼ tsp salt (himalayan is my preference)

2 tbsp coconut oil, melted

½ tsp pure vanilla extract 

¼ cup pure maple syrup

1 egg

½ cup chocolate chips

1. Preheat the oven to 350 degrees. 
2. Mix the ‘wet ingredients’ (coconut oil, vanilla extract, maple syrup, egg) in a small bowl. 
3. Mix the ‘dry ingredients’ (almond flour, baking soda, salt, chocolate chips) in a large bowl. 
4. Add the wet ingredients to the dry ingredients bowl and mix thoroughly. 
5. Line a baking sheet with parchment paper. Spread some additional coconut oil on the parchment paper. 
6. Use a tablespoon to scoop dough onto the sheet. 
7. Bake for ten minutes, until golden brown. 

NadaMoo! Dairy Free Ice Cream is hands down my favorite GF ice cream. I've tried several brands, but NadaMoo! hits it out of the park with the consistency and creaminess of this ice cream. Plus, it is dairy free so it won't upset my stomach. Win win all around!!

You can't go wrong with the Classic Vanilla flavor. 

My absolute favorite is Cookies & Cream. You can't even taste the difference. 

What's your favorite flavor?!

All you need is 2 ingredients... strawberries and chocolate chips of your choice (milk, dark, white)!

Wash the strawberries. Pat them dry. 

Make sure they are completely dry or the chocolate won't stick. 

Melt the chocolate chips. Either in a sauce pan or in the microwave. 

Dip the strawberries into the chocolate and place on a plate or tray lined with parchment paper.

Place them in the fridge for at least 30 minutes or until ready to eat. 

Makes about 10 servings

Ingredients:

⅔ cup Pumpkin puree

¾ cup Almond flour

½ tsp organic Vanilla Extract

2 tsp McCormick Ground Cinnamon

1 (8 oz.) Philadelphia Cream Cheese, softened

3 large eggs

1 tsp baking powder

½ tsp himalayan salt

1 stick butter, room temperature

1 cup sugar

1 cup confectioners' Sugar

1 tsp fresh lemon juice

1 tbsp coconut oil, softened

Mix the pumpkin, sugar, eggs and lemon juice together. Mix the almond flour, cinnamon, salt and baking powder. Mix the wet mixture with the flour mixture and combine. Line a baking sheet with parchment paper. Grease the parchment paper with the coconut oil. 

Bake for 14 minutes at 350.

Blend the butter, cream cheese, confectioner's sugar and vanilla extract to make a frosting. Once the pumpkin roll has cooled, use a spatula to separate the roll from the parchment paper. Spread the frosting over the roll evenly. Being very careful, begin to roll the pumpkin roll. Once rolled, place in the fridge until ready to serve (at least an hour).

One 3 pound bag of your favorite apples, peeled and sliced

2 tbsp cinnamon or 2 cinnamon sticks

¼ cup of brown sugar

1 tbsp lemon juice

¼ cup water

Combine all ingredients and put into a crockpot on high for 2.5-3 hours.

Once cooked, blend together and put into mason jars. The applesauce lasts for two weeks in the fridge. You can also boil the mason jars as you would do for canning.