Recipes

Orange Zest Chocolate Chip Cookies:
Gluten Free - Sugar Free

• 2 cups blanched almond flour
• 1/2 tsp. sea salt (optional)
• 1/2 tsp. baking soda
• 1/3 cup grapseed oil
• 1/3 cup organic agave
• 1 Tbsp. vanilla
• 1 Tbsp. orange zest
• 1/3 cup Ghirardelli gourmet 72% cacao baking chocolate chips

Preheat oven to 350°.

Mix almond flour, salt, and soda in medium mixing bowl and set aside.

Using an electric mixer or wire whisk, combine agave, grapeseed oil, vanilla, and orange zest in a small mixing bowl.

Pour dry ingredients into wet ingredients using a spatula or wooden spoon and mix well.  Stir in baking chips.  Drop by spoonfuls onto parchment paper-lined cookie sheet 2 inches apart.  Bake at 350° for 7-10 minutes until edges are slightly brown.

Makes: 15 medium sized cookies

Nutrition Information: 
Serving Size = 1 cookie
Calories = 261
Fat = 21.4 g
Sugar = 9.6 g (natural sugar, not processed)
Protein = 6.7 g

*apparently gluten free-sugar free does not necessarily coincide with "healthy" eating ______________________________

Paleo Banana Bread:
Gluten Free 

• 3 bananas (approx. 1-1/2 cups) mashed
• 3 eggs
• 1 Tbsp. vanilla extract
• 1 Tbsp. honey
• 1/4 cup applesauce 
• 2 cups blanched almond flour
• 1/2 tsp. sea salt
• 1 tsp. baking soda

Place bananas, eggs, vanilla, honey and shortening in a food processor.  Pulse ingredients together.

Pulse in almond flour, salt and baking soda.

Scoop batter into a greased 7.5" x 3.5" bread pan.  Bake at 350° for 55-65 minutes.

Remove from oven and allow to cool.

Makes: Approximately 12 slices of bread

Nutritional Information:

Serving Size = 1 slice

Calories = 270

Fat = 20 g

Sugar = 7.4 g

Protein = 9.8 g

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Nacho Cheese Sausage Dip:

• 16 oz. Velveeta cheese
• 1 can Campbell's cheese soup
• 1 jar of your favorite salsa
• 16 oz. Bob Evans sausage
• 1 raw onion
• 1 bag Tostitos Scoops

Brown sausage.

Dice onion and add to sausage on medium-heat.

Cut Velveeta cheese into cubes and add to sausage on medium-low heat.  Cook until melted, stirring often.

Place Campbell's soup, salsa, and sausage/cheese mix into crockpot set to low heat.

Serve warm with Tostitos corn chips!

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Chocolate Chip Cookie Bars:
Gluten Free 

• 1/2 cup butter, melted
• 1 1/2 cup Gluten Free Honey Chex Cereal (crumbs)
• 14 oz. Eagle Brand Sweetened Condensed Milk
• 2 cups  cacao baking chocolate chips
• 1 1/3 cups flaked coconut
• 2 cups blanched almond flour
• 1/2 tsp. sea salt
• 1 cup chopped nuts

Preheat oven to 350°F.  Coat a 9x13 in. baking pan with non-stick cooking spray.

Combine crushed cereal crumbs and butter.  Press into bottom of prepared pan.

Pour condensed milk evenly over crumb mixture.

Layer evenly with chocolate chips, coconut, and nuts.

Press firmly with a spatula.

Bake 25 min or until lightly browned.  Enjoy!

Nutritional Information:


Makes approximately 15 2.5" x 3" bars.

Serving Size = 1 bar

Calories = 411

Fat = 26 g

Sugar = 34 g

Protein = 7 g

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