Banana Cream Mini Cakes
1 ripe banana
2 tsp coconut oil, plus extra to grease the baking sheet
¾ cup canned coconut milk
2 tsp water
1 tbs coconut butter
1/3 cup coconut flour
1 tsp vanilla extract
1 tsp ground cinnamon
Pinch of sea salt
Preheat oven to 350 degrees F.
Mix ingredients in a large bowl. Spoon 1-inch drops of the dough on a greased baking sheet. Bake for 12 minutes.
1 cup flax seeds
½ -1 cup water
2 tsp salt
2 tsp garlic powder
2 tsp paprika
2 tsp onion powder
Add the flax seeds, water, and 1 tsp of all the seasonings in a bowl.
Mix well and place in the fridge for about 12 hours or overnight.
Preheat the oven to 325 degrees F.
Add 1 tsp of the rest of the seasonings and mix. Place parchment paper on a baking sheet.
Pour the mix onto the baking sheet. Spread the mix evenly and thin with a spatula.
Bake for about 45 – 60 minutes. You want them to get crispy.
Once done let sit for 15 minutes and then break into pieces.
2 cups of oats
1 cup almond slices
1 cup crushed walnut halves
2 Tbsp. chia seed
1 Tbsp. raw honey
1 Tbsp. warm coconut oil
1 cup shredded coconut
1 cup pumpkin seeds
Preheat oven to 350.
On a flat baking sheet spread out and mix the oats, almonds, walnuts, chia seeds, and honey.
Drizzle with 1 Tbsp. warm coconut oil
Place in oven and bake for 15 minutes.
Pull out pan and add the shredded coconut and pumpkin seeds.
Cool, serve, ENJOY!
¼ - ½ cup vanilla Greek yogurt or coconut yogurt (look for the one with the lowest sugar)
½ cup milk of choice (unsweetened almond, coconut, fax, oat, cow’s milk, etc.)
½ cup rolled oats
1-2 Tbsp. raw honey
¼ cup chia seeds (optional for added fiber)
Mix all together in a mason jar.
Cool in fridge overnight.
After refrigerating drizzle honey and add your favorite fruit or berries.
Makes a great breakfast or snack.
3 cups Greek or coconut yogurt
1 cup milk of choice (almond, coconut, cow’s, etc.)
½ cup chia seeds
½ cup sliced almonds
1-2 cups berry of choice (pomegranate, blueberries, raspberries, etc.)
1 ½ cup Xylitol
Mix yogurt, milk and chia seeds together in a bowl.
Layer almond slices and berries on top of mixture.
Cool in fridge 30-45 minutes.
Can separate into individual mason jars.
Serve and ENJOY!