Base for one flavor

1/2 cup coconut oil

1/2 cup coconut cream or coconut manna (cream concentrate)

Make double the base if you want to make both flavors at once!

FOR THE ORANGE CREAM

1/2 teaspoon pure vanilla extract

Zest of 1 orange

2 teaspoons pure maple syrup

FOR THE MINT

2 teaspoons fresh mint, chopped

2 teaspoons mint extract oil

2 teaspoons pure maple syrup

SIDE NOTE

Try adding your own favorite flavors to the base ingredients!

NUTS

EGGS

NIGHTSHADES

FODMAPS

Combine base plus flavor ingredients in a small mixing bowl until smooth. Place paper liners in a 24-mini-muffin pan, and spoon the mixture evenly into each section.

Place the pan in the refrigerator or freezer to set, and serve cold.

chocolate coconut cookies

This cookie recipe is so easy that you can make it “to-order” after dinner and enjoy them warm from the oven.

PREP TIME

10 minutes

COOKING TIME

20-30 minutes

YIELD

1 dozen cookies

2 eggs

2 tablespoons butter, melted and cooled

2 tablespoons maple syrup (or more for sweeter cookies)

1/2 teaspoon vanilla extract

1 cup shredded coconut

2 tablespoons unsweetened cocoa powder

1 pinch baking soda

1/4 cup sliced almonds or 1/2 cup fresh raspberries (optional)

SIDE NOTE

Add walnuts and chocolate chips for added texture and some crunch!

NUTS

EGGS

NIGHTSHADES

fodmaps

Preheat oven to 350^°F.

In a medium-sized mixing bowl, whisk the eggs, melted butter, maple syrup, and vanilla. Mix in the unsweetened cocoa powder, baking soda, and shredded coconut until well combined. Fold in the almonds, if desired.

Divide into 12 dollops on a parchment paper-lined cookie sheet, and flatten them with a fork. Bake for 20-30 minutes or until slightly firm to the touch.

If you wish to add raspberries, add one to the center of each cookie after baking and before eating.

vanilla bean tahini truffles

If you can’t have nuts around your house due to allergies, this sesame seed-based recipe is a great option. These are perfect for finishing off an Asian flavored meal like scallops (recipe here) or stir fry (recipe here).

PREP TIME

25 minutes

COOKING TIME

-

YIELD

1 dozen

2 tablespoons raw tahini
(sesame paste)

4 tablespoons coconut butter,
coconut manna, or coconut cream concentrate

1 tablespoon unsweetened shredded coconut

1-2 teaspoons pure maple syrup

1/4 teaspoon cinnamon

Pinch of sea salt

Seeds from 1/2 vanilla bean pod or 1/2 teaspoon pure vanilla extract

2 tablespoons sesame seeds for coating

CHANGE IT UP

1-2 tablespoons of any or both of the following may be used as a coating: unsweetened shredded coconut; white or black sesame seeds.

NUTS

EGGS

NIGHTSHADES

FODMAPS

In a mixing bowl, combine tahini, softened coconut butter, shredded coconut, maple syrup, cinnamon, sea salt, and vanilla bean or extract until smooth. (If you’re using a vanilla bean, slice it down the center and run the back of your knife along the inside edges of the pod to scrape out the seeds.)

Form the mixture into 1-inch balls, and roll each one in the sesame seeds or your choice of coating (see Change It Up). Set the truffles on a plate, and refrigerate to solidify.

almond butter cups, dark and light

Peanut butter cups were a favorite of mine for many years. This updated version uses very little sweetener and more wholesome/natural ingredients.

PREP TIME

40 minutes

COOKING TIME

Less than 5 minutes

YIELD

24 almond butter cups

Дата добавления: 2015-11-14