+ apple sauce crumble muffin

Apple Sauce Crumble Muffin

1/2 cup organic applesauce
4 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup organic unrefined coconut oil, warmed
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup maple syrup
3 eggs

crumble topping

2 cups almond flour
1/2 cup date sugar
1/4 cup melted coconut oil

applesauce crumble muffins

applesauce crumble muffins

method

   In a large mixing bowl, combine applesauce, almond flour, baking soda, salt, vanilla and almond extracts, coconut oil, nutmeg, cinnamon, maple syrup, and eggs.

For crumble, add all ingredients to a medium bowl and whisk to combine.

   Fill muffin cups 3/4 full of batter. Top with crumble and bake at 350º for 20 minutes. Remove and let cool; enjoy.

+ almond banana cupcakes

Almond Banana Cupcakes

for the cupcakes
1 ½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon Celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

almond banana cupcakes

almond banana cupcakes

method

In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.

In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
Mix wet ingredients into dry. Scoop batter one heaping ¼ cup at a time into a paper-lined 12-cup muffin tin. Bake at 350° for 15-18 minutes. Then frost with buttercream frosting (recipe below).

 

 

buttercream frosting

1/4 cup Earth Balance butter
1 teaspoon good vanilla
1 1/3 cup powdered sugar
1 tablespoon coconut or almond milk

Cream butter with mixer, add sugar, and incorporate vanilla. Then add milk. Mix until creamy.

Extra Tip: If you use a good vanilla with vanilla beans in it you will get the speckled-bean look in your frosting.

+ Brussels sprout salad

Brussels Sprout Salad

2 bags Brussels sprouts, ends and outer leaves removed
1 large organic carrot, peeled

Brussels sprout salad

Brussels sprout salad

method

   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

method

    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.

+ almond buckwheat muffins

Almond Buckwheat Muffins

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
2 eggs
1 teaspoon baking soda
1/2 cup unrefined organic coconut oil

almond buckwheat muffins

almond buckwheat muffins

method

    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.