Pumpkin Nut Chiffon
No-Bake Peanut Butter Cookies
1½ cup honey
1/3 cup coconut oil
¼ cup cocoa powder
1 teaspoon cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla
Combine honey, oil, cocoa and cinnamon in a small pan, bring to a boil and boil 3 minutes. Remove from heat. Stir in peanut butter, oats, and vanilla. Drop by spoonfuls onto waxed paper or I like mini silicone baking cups or mini muffin tins. I store mine in the freezer, but the fridge works too. Makes about 12 cookies. *You can substitute some dried coconut for the oats, especially if you want gluten free.
2 cups coconut oil
1 cup cocoa powder
2/3 cup honey
1 1/2 cups pecans chopped
Whip coconut oil with mixer until fluffy (2-3 minutes). Add cocoa powder and honey, continue to whip until combined well, approx. 1 minute, scrape sides if necessary. Add pecans, mix to combine. I use mini silicone baking cups but mini muffin tins work great or just spoon onto a baking sheet like no bake cookies.
1 cup coconut oil
1/2 cup honey
1/4 cup cocoa powder
pinch of salt
1/8 teaspoon vanilla
peanut butter (chilled)
In a saucepan over very low heat, melt the coconut oil and sweetener. Add the cocoa powder and salt, whisk vigorously until well combined, remove from heat. I use mini silicone
baking cups but mini muffin tins work great. Use a spoon to fill the cups 1/4 full, freeze for about 10 minutes. Remove from the freezer when chocolate is hard, make a depression with your thumb for the peanut butter, scoop out the chilled peanut butter, place in the cups (approx. 1/2 teaspoon). Leave room for the chocolate around the peanut butter. Spoon more chocolate over the peanut butter till almost full and the peanut butter is covered. Freeze for 45 minutes. Eat them up, yum! yum! keep cold so they don’t melt.
1 cup nut butter (almond or cashew) & 1 cup full flavor coconut oil & 2 tablespoons honey
1 vanilla bean to 8 oz coconut oil, 1 searving stevia
16 oz coconut oil, 2 tablespoons of carob, 1 tablespoon honey
Coconut oil & pumpkin pie spice or apple pie spice
Honey-Coconut Spread—equal parts honey and coconut
Almond Pie Crust
2 cups Almonds
2 tablespoons Flax seed, ground or
2 tablespoons Wheat bran
2 tablespoons Milk, almond or cashew.
If you can pre-soak nuts for at least 2 hours. Chop nuts in a food processor or blender. Pulse the nuts into a fine meal (like corn meal). Add the ground flax or bran and pulse to mix. Slowly add milk one tablespoon at a time until the dough comes together.
Corn Bread or Pancakes (100% corn)
Ground corn with germ in tact
2 cups Cornmeal
4 teaspoons Baking powder
1 teaspoon Salt, sea
2 cup Water
2 tablespoon Butter or coconut oil
1/2 cup Honey (optional)
Before mixing the batter, preheat oven 425. Coat a 8″ or 9″ cast iron pan with oil & place in oven to get hot.
Mix all ingredients together. Spoon batter into hot greased cast iron pan. Bake in 425 oven for 20 minutes or until browned lightly on top.
Use this batter and cook it like pancakes, you will LOVE it! (The batter will store well for a week or so in a jar in the fridge.)