2 bags Brussels sprouts, ends and outer leaves removed
1 large organic carrot, peeled
In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are going to eat it all right away), and toss to combine.
goji berry dressing
1/4 cup goji berries
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon maple syrup
1/2 teaspoon Celtic sea salt
In a food processor combine goji berries, red wine vinegar, maple syrup, and salt. Process for several minutes until all is smooth, scraping down sides if needed. Pour the mixture into a small mixing bowl, add olive oil and whisk to combine. This makes a rather small amount so if you like to have extra dressing on your salad doubling it would be a good idea.
2 cups blanched almond flour
1 cup buckwheat flour
1 cup dried dates, pitted
1/2 cup filtered water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon baking soda
1/2 cup unrefined organic coconut oil
In a food processor, mix pitted dates and water; process until smooth.
In a large mixing bowl, combine almond flour, buckwheat flour, date purée, vanilla and almond extracts, baking soda, eggs, and coconut oil.
Fill muffin cups 3/4 full of batter. Bake at 350º for 20 minutes. Remove and let cool; enjoy.