Vegan, Gluten Free
Happily serves 12
1 Cup Sunflower Nut Butter
1 Scoop Collagen
1/2 Cup Raw Cacao
1/3 Cup Coconut Oil
1 Cup Soaked Dates
Soak dates for 1-4 hours. Drain.
Add all ingredients into the food processor and blend until smooth.
If it’s too dry, add a bit more coconut oil.
Divide into mini muffin tin or spread into a bar pan and cut in squares when it’s cold.
Store in the fridge.
Kids Can Cook! EASY ideas that are “normal” foods. Good food can be healthy AND yummy!
Zucchini Spiders
(Will air fry these, kids will top with Spider olives)
1/4 Cup Marinara Sauce
1/4 Cup Coconut Cheese (Dairy Free)
6 Black olives
6-8 Zucchini slices
Slice Zucchini in rounds.
Top with a spoon of marinara, add cheese.
Airfry about 5 mins.
Add Olives on top, slice one for the “legs”
Chattering Apples
(kids will assemble these)
Organic Apples
Almond butter
Marshmallows
Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.
Add 5-6 marshmallows and top with another slice of apple.
Gluten Free, Vegan, Keto
Happily Serves 5 (2 per serving)
1 Cup Coconut Butter
4 TBSP Pumpkin Purée
3 TBSP Coconut Four
1/4 tsp Maple Extract
1 tsp Stevia
1 TBSP Pumpkin Pie Spice
Optional: top with a cashew
Mix all ingredients together.
Roll into balls or fill mini muffin tin about 3/4 for serving size.
Don’t sub the coconut flour, you need it for absorbing the pumpkin.
Store in fridge or freezer.
Gluten Free
Happily Serves 4-6
Filling
4 Cup Peaches
1/2 cup Coconut Sugar or Monk Fruit
2 tsp Cinnamon
1/3 Cup Quinoa flour
1 TBSP Cornstarch
Crumble
1 Cup Coconut Brown sugar or Monk Fruit
1 Cup Quinoa Flour
3/4 Cup Quinoa
1 1/2 tbsp Cinnamon
2/3 Cup Hemp seeds
1/2 tsp Pumpkin pie spice
1 Cup Walnuts or Pecans
3/4 Cup Butter
Preheat oven to 375F
Lightly spray a 9×13 pan with coconut oil.
Peel and slice the peaches.
Mix filling ingredients and place into baking dish.
In another bowl, mix together crumble ingredients except the butter.
Add the butter and mix with your hands or a fork, pressing the butter in to the dry mixture.
The mixture will begin to come together but still crumbly.
Add Crumble mix on top of filling mixture.
Bake about 45 minutes.
Top will be golden, fruit will be bubbling.
Dairy Free, Vegan Option, Gluten Free
Happily serves 8
1 Cup Unsweetened Coconut flakes
3/4 Cup Almond Flour
1 Egg or chia/flax egg substitute
4 TBSP Coconut oil
1/4 Cup coconut sugar or 1/4 Cup monk fruit
1/3 Cup Sunflower butter
1 tsp Cinnamon
1 Dash Nutmeg
1 Dash Ginger
1/4 tsp Sea Salt
Optional: Chocolate Dip or Spread
1/4 Cup dark cocoa chocolate, melted
3 tsp Unsweetened coconut
1 tsp Coconut Oil
Optional: 3-5 Stevia Drops
Add all ingredients in a food processor. Process until the ingredient come crumble together.
Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.
Bake on 350 for 10 minutes or until the sides are golden brown. IF you use the chia/flax substitute you can eat this raw without baking.
Cool on the cookie sheet for 20 minutes.
You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.
Dairy Free, Gluten and Grain Free
Happily serves 12 (2 mini cups)
1 Cup Sunflower Butter
2 Eggs
2 TBSP Honey or Monk Fruit
2 tsp Vanilla or Baker’s Extract
1/2 tsp Baking Powder
2 Ripe Bananas
Dash Sea Salt
OPTIONAL: 1/4 Cup Lily’s Chocolate Chips
Mix ingredients. Spray Mini muffin tin with coconut or avocado oil and bake on 375 for 8-10 mins.
Dairy Free, Gluten Free
Happily serves 12 (2 mini Muffins)
½ Cup Sweet Potato
1 Avocado
2 Eggs
1/4 Cup Honey
2 TBSP Coconut Oil
3 TBSP Coconut Flour
1/3 Cup Raw Cacao Powder
1 ½ tsp Baking Soda
¼ tsp Himalayan sea salt
Optional: 1/3 Cup Dairy Free Chocolate Chips
Preheat oven to 350 °
Bake or boil Sweet Potato and smash or blend well.
Spray Mini Muffin Pan with Coconut oil.
Place all of the ingredients in food processor, except for the chocolate chips.
Blend just until smooth.
Spoon into mini muffin tin.
Sprinkle tops with mini-chocolate chips.
Dairy Free, Gluten Free
Happily serves 8
1/2 Cup Cashews
16 oz Almond Butter
1/2 Cup Collagen Powder
1 Egg
1/2 Cup Blonde Coconut Sugar or Monk Fruit
Dash of Cinnamon
1 tsp Sea Salt
Whole cashews for topping
Rinse and dry cashews.
Chop Cashews.
Add Almond butter, collagen, egg and sugar to a bowl and mix throughly.
Add chopped cashews.
If it’s too sticky, add more collagen.
Roll into balls, and top with a cashew.
Bake at 350 for 8 minutes. (I like mine raw)
Dairy Free, Gluten Free
Happily serves 8
1 Cup Cashews
1/2 Almond Flour
1/2 Cup Collagen Powder
4 Dates
1/3 Cup Lime Juice
Dash of Cinnamon
1 tsp Sea Salt
Whole cashews for topping
Pit Dates. Soak 1-4 hours. Drain.
Rinse cashews.
Add everything to the food processor, blend until smooth.
If it’s too sticky, add more collagen.
Roll into balls, and top with a cashew.
Keep frozen until you are ready to eat them.
Gluten Free, Dairy Free
Happily serves 12
1 Cup Cashews
1/2 Almond Flour
1/3 Cup Collagen Powder
8 Dates
1/4 Cup Lime Juice
1 tsp Himalayan Sea Salt
1/2 Cup Shredded Coconut
Pit Dates. Soak 1-4 hours. Drain.
Soak Raw Cashews 4-8 hours, Rinse and drain.
Add everything but coconut flakes to the food processor.
Blend until smooth.
Check consistency, you may need to add some shredded coconut to adhere the dough.
Roll into balls, then roll into a bowl of shredded coconut flakes.
Keep frozen until you are ready to eat them.