Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

Carrot Cake Protein Bites
Dairy Free, Gluten Free
Happily serves 10-12

ALL ORGANIC INGREDIENTS

1 Cup Almond flour
2 TBSP Coconut flour
1/4 Cup Bone broth collagen powder
½ tsp Baking soda
2 tsp Cinnamon
1–2 tsp Powdered Ginger
2 Eggs
⅓ Cup Coconut oil
⅓ Cup Maple syrup
2 tsp Vanilla
½ Cup grated carrots

Preheat oven to 350 F.
Add and mix all the ingredients, except the carrots, until well combined.
Allow mixture to sit for 5 minutes before folding in the carrots.
Add mixture to a lined or oiled muffin pan.
Bake for 18–20 minutes.

IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

Tip:
Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

Winter Squash Pancakes

Winter Squash Pancakes

Vegan, GF, Refined Sugar free
Happily serves 4

ALL ORGANIC INGREDIENTS
PANCAKES
1 cup Cooked and smashed winter squash
1/3 cup cashew cream or vegan cream cheese
2 large eggs (or flax egg)
1/2 cup coconut yogurt
3/4 teaspoon sea salt
A dash black pepper
1 teaspoon baking powder
1 cup all-purpose GF flour
coconut oil for frying pan

TO FINISH:
Crispy Sage Brown Butter:
2 to 3 tablespoons butter
A pinch or two of salt
A few fresh sage leaves

In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
Add flour and stir until just combined. Batter will be thick.

Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
Cook until golden brown underneath, flip and cook until golden brown.
Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.