Blender Brownies

Blender Brownies

Ingredients:

6 pitted Medjool dates

3/4 cup sprouted gluten-free and glyphosate-free oats

2 pasture-raised eggs

1/4 cup grass-fed butter or coconut oil

1/4 cup pure maple syrup

1/2 cup raw cacao powder

3 Tbsp collagen powder

1 Tbsp coconut milk

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp Redmond real salt

Directions:

Preheat oven to 350F

Combine all ingredients in a high speed blender or food processor and blend until smooth. If batter seems thick, slowly add 1 Tbsp at a time of filtered water until smooth

Pour into a parchment lined 8x8 baking dish

Bake for 25 minutes or until a toothpick comes out clean

Healthy Marshmallows

Healthy Marshmallows

Ingredients:

1 cup filtered water, divided

1 Tbsp marshmallow root powder (optional)

3 Tbsp pasture-raised gelatin powder

1/2 cup pure maple syrup or raw honey

1/2 cup coconut sugar

2 tsp vanilla

Pinch of Redmond real salt

Directions:

If using marshmallow root powder, combine 1 cup of warm water with 1 Tbsp marshmallow root powder and set aside for 5-10 minutes. Stir well and strain. Make sure the strained liquid makes a whole cup

Pour 1/2 cup of the prepared marshmallow root liquid into the bowl of a stand mixer, or a large bowl if you’re using a hand mixer. Sprinkle gelatin in an even thin layer across the top

Combine the remaining 1/2 cup of liquid, maple syrup or honey, coconut sugar, and vanilla in a saucepan and heat over medium until slightly and slowly boiling. Let simmer for 2-3 minutes, then turn off heat

Turn your mixer on low and begin mixing the gelatin and water. Slowly add in the hot ingredients and mix on low until gelatin is incorporated, then add salt

Increase mixer to high speed and mix until mixture is thick, fluffy, and looks like marshmallow fluff. It should drip off the beaters very slowly if at all. Timing will vary based on mixer and altitude. If mixture is clumpy, it has been over-mixed

Immediately pour mixture into an 8x8 glass pan lined with parchment paper. Allow to set on counter for a few hours or overnight

Cut into 20 squares

Store in an air-tight container in the fridge

Chocolate Almond Zucchini Bars

Chocolate Almond Zucchini Bars

Ingredients:

1 cup almond butter

1 pasture-raised egg

1/2 tsp Redmond real salt or Celtic sea salt

1/2 tsp baking soda

1/2 cup coconut sugar

1/2 tsp vanilla

1 medium zucchini, grated

1/2 cup dark chocolate chips

Directions:

Preheat oven to 350F

In a large bowl, mix together the almond butter, egg, salt, baking soda, coconut sugar, and vanilla. Fold in the grated zucchini and chocolate chips. Pour into an 8x8 baking dish lined with parchment paper, pressing down to spread evenly

Bake for 30 minutes, or until golden brown and a toothpick comes out clean

Let cool slightly before cutting into squares and serving

Tahini Spice Freezer Fudge

Tahini Spice Freezer Fudge

Ingredients:

1 cup coconut oil or grass-fed ghee

1 cup tahini

1 Tbsp raw honey

4 Tbsp raw cacao powder

1.5 tsp ceylon cinnamon

1.5 tsp turmeric

1.5 tsp maca powder (optional. Omit if you have PCOS)

1 tsp vanilla

1/4 tsp Redmond real salt or Celtic sea salt

Directions:

In a medium saucepan over low heat, melt the coconut oil, then whisk in the tahini

Add the honey and stir until well combined

Add the cinnamon, turmeric, maca, cacao powder, vanilla, and salt, and whisk until well incorporated

Remove from heat

Use a Tbsp to scoop the sauce into silicon molds or an ice cube tray

Place the molds or tray in the freezer for a few hours to set

Store in the freezer or fridge to keep their shape, and pop them out when you’re ready to enjoy

Black Bean Brownies

Ingredients:

2 cups cooked sprouted black beans (canned options are Sprague and Eden brands. They’re soaked and pressure cooked for convenience and ease of digestion)

3 free-range eggs (or egg substitute such as 1/2 mashed banana, 1/4 cup applesauce, 2 tsp gelatin, 1 Tbsp ground flaxseeds or chia seeds per egg)

1/4 cup coconut oil

1/4 cup raw honey, or pure maple syrup

1 Tbsp vanilla

1/3 cup cacao powder

1 tsp baking powder

1/2 tsp baking soda

1/2 cup dark chocolate chips (Lily’s or Enjoy Life) optional

Directions:

Grease a 9 " inch pan. Line with parchment paper

Place all the ingredients in a blender or food processor and blend until it’s liquid with no lumps. You may need to add a bit of filtered water if you’re using an egg substitute such as gelatin, flaxseeds, or chia seeds

Stir in the chocolate chips if using

Pour into the cake pan

Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean

Cool for 10 minutes

Remove from pan, and cool completely before serving

Cover and refrigerate over night. These taste best cold straight out of the fridge

Chocolate Coconut Stacks

Chocolate Coconut Stacks

Ingredients:

1⁄2 cup coconut milk

1⁄2 cup coconut cream or coconut butter

1⁄2 cup pure maple syrup

1⁄3 cup raw cacao powder

3⁄4 cup nut or seed butter (almond, cashew, sunflower, sesame, etc)

1 tsp vanilla

2 cups unsweetened shredded coconut

1 cup soaked almonds, chopped

pinch of Redmond real salt or Celtic sea salt

Directions:

In a small saucepan add the coconut milk, coconut butter, maple syrup, cacao powder, and nut butter.

Stir all the ingredients together until smooth and warmed through.

Remove from heat and add the vanilla.

In a medium bowl, add the shredded coconut and almonds.

Pour the chocolate mixture over the coconut and almonds and stir to thoroughly combine.

Drop 1 Tbsp sized balls on a parchment lined cookie sheet and cool in the fridge until set.

Freezer Fudge

Ingredients:

1 cup nut butter - almond, coconut, cashew, walnut, pecan, or macadamia

1⁄4 cup coconut oil, softened

1 1⁄2 Tbsp raw honey or pure maple syrup

1⁄2 tsp Redmond real salt or Celtic sea salt

Directions:

Mix all the ingredients together in a bowl, until smooth and creamy - keep all ingredients at room temperature beforehand to ensure all ingredients are softened.

Transfer the mixture to a square baking dish lined with parchment paper, then smooth with a spatula.

Freeze until solid, about an hour.

Remove the fudge by lifting the parchment paper out of the pan, then cut into squares.

Return the fudge squares to a sealed container, and store in the freezer.

Grain-Free Blueberry Crisp

Ingredients:

4 cups blueberries

1⁄2 tsp ceylon cinnamon

1 cup almond flour

1⁄2 tsp Redmond real salt or Celtic sea salt

1⁄4 tsp baking soda

1 cup unsweetened shredded coconut

1 cup soaked walnuts, coarsely chopped

1⁄2 cup coconut oil, melted

1⁄4 cup raw honey or pure maple syrup

Directions:

Preheat oven to 350F.

Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.

Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.

Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.

Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.

Bake for about 30 minutes until topping is golden brown.

Cut into squares to serve

Grain-Free Banana Bread

Ingredients:

4 ripe bananas

4 pasture-raised eggs

1⁄4 cup nut or seed butter (almond, cashew, sunflower, sesame, etc)

4 Tbsp coconut oil

1⁄3 cup coconut flour

1 Tbsp ceylon cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

pinch of Redmond real salt or Celtic sea salt

Directions:

Preheat oven to 350

Combine bananas, eggs, nut butter, and coconut oil in a high powered blender or food processor and mix well (if using a mixing bowl you need a good hand-mixer).

Add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt. Mix well.

Pour batter in a silicon pan and spread it evenly (or use a well greased loaf pan).

Place in oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean

Remove from oven and flip bread out onto a cooling rack. Let cool.

Slice and serve.

Optional additions:

Chocolate Banana - Stir in 1/2 cup of Enjoy Life dark chocolate chips

Chocolate Blueberry - Stir in 1 cup of fresh blueberries and 1/2 cup of cocoa powder

Pumpkin Pecan - Reduce the nut butter to 2 Tbsp and add 1/4 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces

Crustless Pumpkin Pie

Ingredients:

1 cup soaked almonds

1 cup pure maple syrup

1 16 oz. can organic pumpkin puree (or use fresh puree)

2 tsp pumpkin pie spice (or use 2 tsp of homemade pumpkin pie spice from: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/8 tsp cloves).

Directions:

Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.

Pour the filling directly into a greased pie pan, for a crustless pumpkin pie, or into a pre-made crust, if you prefer the traditional version.

Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be significantly darker when it is ready, thanks to the caramelized maple syrup.

Allow to cool, then chill in the fridge for at least 2 hours before serving.

Chocolate Avocado Pudding

Ingredients:

1 avocado

2 Tbsp raw cacao powder (the more the chocolatey-er)

1 Tbsp raw honey or pure maple syrup

1 Tbsp collagen powder

1 tsp nut or seed butter (almond, cashew, sunflower, sesame, etc)

1⁄4 cup or more homemade nut mylk or pasture-raised raw milk (depends on the size of the avocado)

Directions:

Add all ingredients to a high powered blender or food processor and blend until smooth