DESSERTS

Flourless Brownies

1 cup of almond butter
4 eggs
1 tsp of baking powder
Pinch of sea salt
3/4 cup of cacao
1/2 cup of almond or coconut milk
Stevia or any other sweetener you use that's Morgellon/ Lyme friendly.

Preheat oven 325 degrees
Mix all parts together until smooth
Coconut oil to coat muffin pan/ brownie pan
Pour mixture in
Bake for 30 minutes.

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Peppermint Patty "Cookies"

Here's what you need for 3 small "ice cream" kinda "sandwiches":

For the cookies:
3 T. unsweetened almond butter
3 T. cacao unsweetened powder
2 tsp. softened coconut oil
liquid vanilla stevia (no alcohol)-1/2 dropper full
dash cinnamon
1 tsp. vanilla extract (no alcohol/no corn syrup)

For the filling:
1/2 small avocado
2 tsp. coconut oil
2 tsp. mint extract (no alcohol)
1/2 tsp. lemon juice

Directions:
Mix softened almond butter and coconut oil with all other cookie ingredients.
Use a regular teaspoon to measure out each cookie and place on a piece of wax paper. Place the cookies in the freezer to firm up.

In the meantime, make the filling. Blend the filling ingredients in a food processor until creamy.

To assemble, place a teaspoon full of peppermint avocado filling between two "cookies". Put the assembled cookies back in the freezer to firm up.

Don't go overboard on the cookies. Be wise with serving size! That's it!

(This recipe should be tweaked until you are feeling well enough to add cacao to your diet)

Raw "Dark" Chocolate Peppermint Avocado Pudding

Prep time: approximately 10 minutes when all ingredients are ready to go.

Clean Up: doesn't get any simpler, one mixing spoon unless you use a blender.

I do not measure anything when I make this but add as I go to my tastes and "dark" refers to how much raw cacao you add. Always organic or the cleanest ingredients I can find or afford.

I usually start with one or two ripe avocados which I scoop out into a glass mixing bowl. I don't have a blender so I mix by hand. After getting it as smooth as possible, then add liquid stevia (Wisdom Naturals SteviaClear), vanilla extract, peppermint extract and a tiny pinch of salt, all to taste and mix well. Next add raw cacao or cocoa (Now Foods has a decent one with no other ingredients) and mix gently until the powder is blended in thoroughly. I usually then pinch open a soft gel of Astaxanthin (a powerful fat soluble anti-oxidant) especially if I've made more than will last a day or two, to help preserve and mix in. Be careful as it is a dye that will stain. Next comes anywhere from 2-4 tablespoons of liquid coconut oil which is thoroughly mixed. Pop the airtight lid on the bowl and into the refrigerator.

A blender will make a much smoother version and you will be surprised how close this tastes to the chocolate pudding we ate growing up only this is a much healthier and nutritious version! Enjoy.

And remember to smile and even laugh in anticipation when making this and even more so when you taste it.
Love adds to the nutritional value! I have that from a Higher Authority.

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Coconut Crack Bars
Ingredients
1 cup unsweetened shredded coconut (80g)
1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs). SYRUP NOT ALLOWED ON PROTOCOL
2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
1/2 tsp pure vanilla extract
1/8 tsp salt


Instructions
Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

These don't hold together too well unless you use a blender. Also I like to melt the coconut oil, stevia, water, and vanilla extract in the microwave to heat out some of the alcohol from the vanilla. I added a melted layer of Lilly's milk chocolate with sea salt and almonds and froze it. It tasted like an almond joy. I found the recipe on chocolatecoveredkatie.com. If you search paleo recipes you can find lots of protocol friendly recipes online, some may need to be tweaked a little and substituted for some ingredients. For example- coconut sugar can be substituted for stevia, regular flour can be substituted with almond flour. Vegetable oil can be substituted with coconut oil, etc.

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Coconut & Almond No-Bake Balls

Ingredients:
1 cup almond butter (unsweetened)
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
4 Tbsp. coconut milk
4 Tbsp. Coconut oil
1/4 Tspn. Stevia (or to taste)

Directions:
1. Set aside a heaped tblspn. of the shredded coconut on a plate.
2. Add all the other ingredients in a bowl and blend until mixed well.
3. Mold the mixture with your hands into bite sized balls.
4. Roll the balls in the shredded coconut.
5. Place them on a plate or glass baking dish and refrigerate 30 minutes.

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Almond Butter Fudge
Ingredients
1 cup natural, creamy almond butter
1/4 cup organic coconut oil, melted
1/4 tsp natural vanilla extract
pinch sea salt
Method
1. Combine all ingredients in mixing bowl until smooth
2. Line square cake pan with parchment paper
3. Spread mixture evenly in pan and freeze for several hours (until almost solid)
4. Remove from pan and cut into squares (mine has always been more like a bark as it breaks away when I try to cut it but is still delicious)
5. Transfer to plastic freezer bag or airtight container
6. Store in freezer

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Fairy Cake Inspiré

1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup xylitol
1/2 cup melted coconut oil
2 tbsp almond milk
2 tsp vanilla essence
Amount desired unsweetened shredded coconut

Whisk all ingredients together until smooth. Spoon into paper cases in a bun tray and bake for 10 - 15 minutes at 350.

Topped with baked Granny Smith apple slices with cinnamon.

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Coconut and Almond No Bake Snowballs-No Bake Cookies

Ingredients

1 cup almond butter (unsweetened)
1/2 cup coconut flour or Hazelnut flour
4 Tbsp. ground golden flax seed
1/2 cup unsweetened shredded coconut
1 Tbsp. cinnamon/allspice
2 Tbsp. vanilla
4 Tbsp. coconut milk
4 Tbsp. coconut oil
1/2 cup slivered almonds
If choose to sweeten, add:
1 cup shredded carrot
or
1 packet of stevia

Directions

Set aside a heaped tablespoon of the shredded coconut in a bowl.
Add all the other ingredients to a food processor and blend until nicely mixed together.
Now mold the mixture with your hands into bite sized balls, and roll them in the shredded coconut.
Place them on a plate and refrigerate for 30 minutes.

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Breakfast Bars

Makes 12-16 bars
Ingredients

1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup blanched slivered almonds
1/4 almond butter
1/4 cup coconut oil

Directions

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine coconut oil, almond butter, and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers.
5. Grease an 8 x 8 inch baking dish with coconut oil.
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Cool bars in pan for 2 hours, then serve

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Lemon Poppy Seed Muffins

Makes about 18 mini-muffins
Ingredients

¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup xylitol
¼ cup coconut oil
1 tablespoon lemon zest
1 tablespoon poppy seeds

Directions

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, , oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in poppy seeds
5. Spoon 1 tablespoon of batter into each greased mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve

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SAVORY PIE CRUST

Breads, Breakfast, Dinner, Lunch, Pie crust, Quiche, Quiche, Quiche

Prep 20 mins · Cook 15 mins
Ingredients

1 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon parsley
1/4 cup coconut oil
1 tablespoon water

Directions

Preheat the oven to 350.

In a large bowl, combine the almond flour, salt, baking soda, and parsley. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2 inch or deep dish pie pan.
Bake for 12 to 15 minutes. Remove from the oven and let cool completely before filling.

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Avocado Lime Tart

Tart crust ingredients:
2 cups almond flour
1/4 tsp sea salt
2 tbs coconut oil
1 large egg

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a greased 9 inch pie dish. Bake at 350° for 8-12 mins.

Filling ingredients:
1/2 cup coconut milk
2 tsp vanilla essence
1 1/2 tsp stevia powder
1/8 tsp salt
3 avocados peeled seeded and mashed
1 large Lime zest and juice
1/4 cup coconut oil melted

In a small bowl add coconut milk, vanilla, stevia and salt and whisk. Set aside. In the bowl of a food processor add avocados, Lime zest and juice and process until smooth. Add coconut milk mixture and then finally the coconut oil and process until thoroughly combined. Pour into tart crust and chill.

Please note that I don't have a food processor and made these recipes either by just whisking or using my little blender.

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LEMON SURPRISE PUDDING

50g butter (softened)
2/3 cup xylitol
2 large lemons or 3 small
4 eggs (separated)
4 tbsp coconut flour
1 tsp baking powder
1 cup almond milk

Beat butter and xylitol togethether. Add lemon zest and juice and mix in followed by coconut flour. Then mix in egg yolks and almond milk. Whisk egg whites until stiff and fold into the mixture.
Pour into a baking dish and bake at 180 C for 30 minutes until golden brown on top.

There should be a light sponge on top with a lemon sauce at the bottom. If the sponge is too runny cook for longer.

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LEMON CURD SLICE

2 lemons
2 eggs
3 oz unsalted butter
6 tsp stevia

6 oz ground almonds
3 oz coconut flour
4 ½ oz butter
4 ½ oz xylitol
the rind of two lemons

To make the lemon curd, whisk the juice, rind and stevia and eggs together in a heatproof bowl and add the unsalted butter cut into small pieces. Put the bowl over a pan of simmering water for 15 to 20 minutes stirring frequently until the mixture is thick.

Mix the ground almonds and coconut flour together and rub in the butter. Mix in the lemon rind and xylitol.

Grease a baking tray 10” x 7”. Put half the almond and coconut mix into the tray and press down evenly and firmly to make a smooth base. Tip the lemon curd on top of the base and spread evenly.
Scatter the remaining half of the flour mix onto the lemon curd so that it covers evenly and press down lightly.

Bake at 170 C for 20 minutes until golden brown. Leave until completely cool in tin before cutting into squares. It may benefit from time in the fridge to become totally firm. It will keep well in the fridge or freezer or for a few days at room temperature.

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APPLE CRUMBLE

(For 2-3 portions)

1 large Bramley cooking apple or two smaller apples
2 oz ground almonds
1 oz coconut flour
1 ½ oz butter
1 ½ oz xylitol
1 tsp stevia
½ tsp ground cinnamon

Preheat oven to 180 C

Peel and chop apple into ½ inch chunks and put into saucepan with 5 tbsp water, stevia and cinnamon. Cook over low heat for 5 – 10 minutes until apples start to soften and fluff at edges. Take off heat. Taste and add more stevia if needed. Put apple into a small baking dish.

Mix the two flours and rub in butter by hand or in food processor. Add xylitol and mix in.
Tip on top off the apple and spread out.

Cook for 20 – 30 minutes until golden brown.

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SAVORY PIE CRUST

1 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon parsley
1/4 cup grapeseed oil
1 tablespoon water

Preheat the oven to 350.

In a large bowl, combine the almond flour, salt, baking soda, and parsley. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2 inch or deep dish pie pan.

Bake for 12 to 15 minutes. Remove from the oven and let cool completely before filling.

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Almond Cookies 2 ... So good your kids will love them!!

1 organic egg
1 teaspoon vanilla, almond or maple extract
1/4 teaspoon sea salt, if you use salted almond butter omit the salt
1/3 cup xylitol
25 drops liquid stevia
1 cup almond butter or sunbutter OR 1/2 cup almond butter and 1/2 cup sunbutter

Directions
Preheat the oven to 350°
Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt, stevia and xylitol. After these ingredients are well incorporated add the almond butter and mix well.
Form balls, about an inch (1 tablespoon of dough), and place on parchment paper on a cookie sheet. Flatten with a fork to make a crisscross design. These cookies will be small.

Bake for 10-12 minutes. This is the most important part! " take the cookies out of the oven and do not touch them. They will fall apart. Let them cool completely and then transfer to an airtight container and store in the refrigerator. This makes them more chewy. These will keep for about a week, if they last that long! You can also make a double batch and freeze them, so you always have a sweet treat on hand.

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Coconut Avocado Ice-Cream:

1 1/2 cups organic unsweetened coconut milk
1 cup coconut cream.
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon sea-salt
1 to 2 tablespoons powdered stevia
1 1/2 to 2 large, ripe avocados, peeled & pitted

* Puree all ingredients in a blender until smooth.
* Freeze in counter-top style ice cream machine
until firm and serve. Nice with toasted,
unsweetened coconut on top.

I was skeptical at first when I heard about the avocados . . . in ice-cream? But this comes out like a very thick, rich vanilla ice cream only with the added benefit of having a lovely light green color. You can hardly tell that the avocados are in there. They simply add richness and body but not much flavor. We tried this same recipe only left out the avocados and used pumpkin pulp and pumpkin spice instead. Also delicious!

If you don't have an ice cream machine, you can still just freeze this in a dish in the freezer and then stir every 2 hours or so, finally freezing over-night. It will still come out great, but not quite as smooth. Makes great pop-cycles for kids as well.

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Whipped Cream Substitute

Organic stevia powder to taste
Put the coconut cream in a bowl and put it in the refrigerator until firm.
Whip powdered stevia into cold coconut cream with electric beaters.
Done!

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Vegan Carrot Coconut Macaroons

1 cup organic raw grated carrots
2 cups organic unsulphured unsweetened coconut flakes
3/4 cup organic brown rice flour ( you can make your own with processor )
organic stevia to taste
1/4 tsp. Real salt
1/2 cup organic virgin coconut oil
1/4 cup water
Mix all ingredients together.
Roll into 24 balls. Place on parchment paper on a baking pan. Bake for 30 minutes at 350 rotating pan after 15 minutes.

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Rooibos Jello!

2 cups of hot water
1 packet of roiboos tea
1 packet of stevia
1 packet of plain unflavored gelatin (knox brand works great)

Directions:

Heat water on the stove add to a bowl with teabag allow to steep five minutes. Stir in stevia and gelatin allow to chill until solid.

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Quick Almond Muffins

1 cup almond butter
1 cup sliced raw almonds
1 cup coconut milk
2 cups unsweetened shredded coconut
3 eggs

Directions: Beat all ingredients together and pour in muffin cups. Cook at 400 in an oven for 15 minutes.

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Coconut Bread

6 eggs
1/2 cup melted coconut oil
1/2 tsp sea salt
3/4 cup coconut flour

Directions:

Mix all ingredients together and pour into a small oiled loaf pan. Bake at 350 degrees for 35-40 minutes. Turn the loaf out and cool completely before serving

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Coconut Oil Frosting

� cup of coconut oil
3 stevia packets
zest of one lemon

Directions:

Melt coconut oil in a glass bowl add stevia, lemon zest, or cinnamon and stir.

Place in fridge to cool as it solidifies slightly stir to mix and then pour over cake, place cake in fridge to completely solidfy.

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Almond Butter Cookies

1 cup almond butter
� cup pumpkin/pureed cooked carrot
1 egg
1 tbs baking soda
1 tsp of cinnamon

Directions:

Blend ingredients; adjust pumkin/carrot based on consistency of batter bake at 350 for 10 mins allow to cool for 5 mins

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Almond Butter Freezer Fudge

1 cup almond butter
1/4 cup coconut oil, softened
few drops of liquid stevia
1/2 tsp sea salt

Directions:

Mix all the ingredients together in a bowl, until smooth and creamy.
Transfer to a baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
Return the fudge squares to a sealed container, and store in the freezer until ready to eat!

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Mintleaf Ice Cream

2 ripe avocados
� cup almond milk
2 packets of stevia
2 tablespoons coconut oil
2 tbs fresh mint leaves

Directions:

Blend all ingredients in a blender then transfer to a container and freeze.

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Gluten and Sugar-Free Shortbread Cookies

3/4 cup Almond flour
3/4 cup Brown Rice flour
1/2 teaspoon sea salt
1 Tablespoon powdered Stevia (or to your taste)
8 Tablespoons(one stick)softened organic butter
1 extra-large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but delicious!)

Grain-Free Shortbread Cookies

(for those not yet using brown rice in their diets)

1 cup Almond flour
1/2 cup Coconut flour
1/4 teaspoon sea salt
1 Tablespoon powdered Stevia (or to your taste)
8 Tablespoons(one stick)softened organic butter
1 extra-large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but delicious!)
2 Tablespoons water or Almond milk.

Cream butter, extracts and Stevia together. Add egg and mix to incorporate. Fold in dry ingredients until blended. Roll out on surface dusted with Coconut flour. (Coconut flour works best for this purpose). Cut with your favorite shaped cookie cutters and place on cookie sheet sprayed with coconut oil.

Bake for 10-12 minutes (350 degrees) or until the bottom of each cookie is only slightly browned. Cookies are fragile when hot so allow to cool somewhat on the cookie sheet before removing.

Notes:
We tried these with coconut oil in place of butter and they worked out pretty well.
The extra-large or jumbo sized eggs are important. If you have to, use 1 1/2 smaller eggs to equal the larger egg volume.
The subtle differences in the two recipes ( salt, water, etc.) are important and make a big difference in the outcome.
Finding the right Stevia for baking is always a challenge. We liked Pyure brand powdered Stevia best from Whole Foods.

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Coconut and Almond No Bake Snowballs

Almond, Coconut, Cookies, Desserts, No Bake Cookies

Ingredients:

1 cup almond butter (unsweetened)
1/2 cup coconut flour or Hazelnut flour
4 Tbsp. ground golden flax seed
1/2 cup unsweetened shredded coconut
1 Tbsp. cinnamon/allspice
2 Tbsp. vanilla
4 Tbsp. coconut milk
4 Tbsp. coconut oil
1/2 cup slivered almonds
If choose to sweeten, add:
1 cup shredded carrot or 1 packet of stevia

Directions:

Set aside a heaped tablespoon of the shredded coconut in a bowl.
Add all the other ingredients to a food processor and blend until nicely mixed together.
Now mold the mixture with your hands into bite sized balls, and roll them in the shredded coconut.
Place them on a plate and refrigerate for 30 minutes.

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