Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Cups Fresh Pumpkin
2TBSP Coconut oil
2 TBSP Sunflower Butter
1 tsp Cinnamon
1/2 tsp Maple extract
2 tsp Sunflower seeds
1 tsp Himalayan Sea Salt
Stevia to taste
Cut pumpkin, remove seeds.
Cube and bake 20 minutes or until soft. Remove skin.
Add coconut oil, sunflower butter and spices.
Top with Sunflower seeds.
Vegan, Gluten Free
Happily Serves 12
2 Cups Black Beans (rinsed and drained if you are using canned)
2 TBSP Gelatin
3 TBSP Coconut oil
3/4 Cup Raw Cocoa powder
1 1/2 tsp Baking powder
1/2 tsp Sea salt
1 tsp Vanilla
3/4 Cup Monk Fruit
1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil
2 TBSP Finely crushed candy canes
Optional: 1/4 Cup Dairy Free Chocolate chips
Preheat oven to 350.
Spray coconut oil on the mini muffin bar pan.
Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.
Batter should be pretty smooth.
If it appears too thick, add 1-2 TBSP almond milk and pulse again.
It should be slightly less thick than chocolate frosting, not runny.
Add in crushed candy cane, quickly pulse.
Add peppermint extract if you want a more intense peppermint flavor.
Stir in chocolate chips.
Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven, let cool about 30 minutes before removing from pan.
They will be fudgy, so remove gently with a butter knife.
Sprinkle with crushed candy cane.
Optional:
Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)
Vegan, Gluten Free
Happily Serves 24 (2 TBSP is a serving)
ALL ORGANIC INGREDIENTS
3 Cups Pecans
1/2 Cup Coconut oil
1 tsp sea salt
1/2 tsp Cinnamon
1/2-1 tsp Powdered Stevia
Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.
Drain and rinse the nuts in a strainer. Add to clean distilled water and repeat for 12 more hours.
Rinse and pat dry before placing on the dehydrator.
I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.
Add pecans to the food processor and blend well.
Then add remaining ingredients and blend to desired consistency.
You can add whole pecans and pulse in if you want a crunchy consistency.
Gluten Free
Happily Serves 8
ALL ORGANIC INGREDIENTS
Filling
4 Cup Cherries
1/2 cup Coconut Sugar or Monk Fruit
2 tsp Cinnamon
1/3 Cup Quinoa flour
1 TBSP Cornstarch
Crumble
1 Cup Monk Fruit
1 1/2 TBSP Cinnamon
1 tsp Pumpkin pie spice
3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)
2/3 Cup Quinoa
2/3 Cup Hemp seeds
1 Cup Walnuts or Pecans
3/4 Cup Butter
Preheat oven to 375F
Spray a 9×13 pan with coconut oil.
Mix filling ingredients and place into baking dish.
In another bowl, mix together crumble ingredients except the butter.
Add the butter and mix with 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.
Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!
Vegan, Gluten Free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Cup Grated Carrots
3/4 Cup Coconut Brown sugar
1/3 Cup Monk Fruit
1/2 Cup Sunflower Oil
1/2 Cup Coconut Milk
2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
2 tsp Lemon Juice
1 Cup All-purpose Gluten Free Flour
1/2 Cup Almond Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Ground cinnamon
1/2 tsp Ground Ginger
1/4 tsp ground Nutmeg
1/4 tsp Sea Salt
Preheat oven 350. Grease and flour a loaf pan.
Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.
In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.
Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain.
Be careful not to over-beat the batter, that can make the cake tough.
Fold in grated carrots until well combined.
Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes.
Cool completely before frosting.
Cream Cheese Frosting
1 Tub Coconut cool whip
8 oz Vegan Cream Cheese
1 TBSP Lemon Juice
2 TBSP Monk fruit or Swerve
1/2 tsp Cinnamon
Add all ingredients to food processor and blend well.
Spread over Cooled cake.
Gluten Free, Vegan
Happily serves 18
ALL ORGANIC INGREDIENTS
2 Cups Oats
2 Ripe bananas
1/2 Cup Nut Butter
1 TBSP Maple Syrup
1 tsp Sea Salt
1/2 tsp Vanilla or Almond Extract
OPTIONAL
1/4 Cup Dairy Free Chocolate chips
Pre-heat oven to 350 F.
Smash bananas with a fork until they form a paste.
Add the rest of the ingredients to a bowl and mix together well.
Spoon into a mini muffin tin and bake for 15 minutes.
They should be firm and slightly brown when done
Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Rainbow Carrots
2 Cups Squash (yellow and/or green)
1 tsp Ginger powder
24 oz Bone, chicken or veggie broth
1 Can Coconut milk
1 Cup Coconut Cream
1/4 Cup Lime
2 TBSP Butter
2 tsp Himalayan Sea Salt
1 tsp Ground black pepper
1/4 tsp Cayenne pepper
Optional: Top with chives for garnish
Wash and chop/dice veggies. Leave skins on.
Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.
Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.
Remove form heat, blend/purée in a high powered blender. I used my vitamix.
Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.
Top with chives and serve!
Dairy Free, Gluten Free, Keto Friendly
Happily Serves 9
2 Cups Macadamia Nuts
ALL ORGANIC INGREDIENTS
1 Cups Shredded Unsweetened Coconut chips
3 TBSP Maple syrup
1 tsp Himalayan Sea salt
1/2 tsp Vanilla/chocolate extract
2TBSP Gelatin
Place Macadamia nuts in the food processor, blend.
Add coconut flakes, blend until the coconut starts clumping together.
Add maple syrup, salt, and vanilla and mix for 20 seconds.
Add gelatin and pulse several times to combine until a sticky dough has formed.
Scoop into a mini muffin tin for portion control.
Gluten free, Vegan
Happily serves 4-6
ALL ORGANIC INGREDIENTS
1 Cup Yellow Squash
1/2 Cup Tahini
1/2 Cup Hemp Seed Oil
1/4 Cup Lemon Juice
2 tsp Himalayan Sea Salt
1-2 Garlic Cloves
2 Green onion stalks
Cut Garlic, let sit 5 minutes.
Wash and cube squash. Steam 5 minutes.
Add all ingredients to food processor and blend well.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Beets
2 Green onion stalks
Handful Cilantro
1 Jalapeño pepper
1/2 Cup Monk Fruit
1/4 tsp Cumin
2 TBSP Lime Juice
1/4 tsp Himalayan Sea Salt
Optional:
Top with 2 TBSP Hemp seed per serving
OR
1/4 Cup Walnuts per serving
Peel and cook beets. I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone. Cool unless you are adding it to soup.
Wash and cut veggies. Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.
Add remaining ingredients. Blend to desired texture.
You can use this as a side dish. Add it to yogurt or top a salad with it