Almond Flour Cookies

Gluten-free, Low-carb, Sugar-free

½ cup butter (1 stick – softened)
1 cup Splenda
1 egg   
1 TBS vanilla
1/8 tsp baking soda     
2 cups Bob’s Red Mill Almond Flour*

Combine first 5 ingredients in a medium mixing bowl.
Add almond flour.
Mix thoroughly.
Dough will be a little sticky.
Place in large spoonfuls along a large piece of wax paper or plastic wrap to form a roll.
Place in refrigerator for several hours or longer (several days is fine).
Slice into ¼” disks and place on a cookie sheet, about 1” apart.
Bake in 375 degree oven until golden.

Honey Muffins

This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

3 eggs
2 TBS butter, melted
2 TBS coconut milk or whole milk
3 TBS honey
¼ tsp salt
¼ tsp gluten-free vanilla
¼ cup sifted Aloha Nu Coconut flour*
¼ tsp baking powder

Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
Pour batter into muffin cups.
Bake a 400 degrees F (205C) for 15 minutes.
Makes 6 muffins.

Pecan Muffins

Make Honey Muffins as directed and add ½ cup of chopped pecans and 1/8 tsp almond extract.

Blueberry Muffins

Make Honey Muffins as directed and add ½ cup of fresh blueberries and 1/8 tsp almond extract. Blueberries should be dry. If rinsed, dry before adding to batter. Bake for 16-18 minutes.

Lemon Poppy Seed Muffins

Make Honey Muffins as directed but omit the vanilla and add 2 tsp of lemon extract.
Sprinkle poppy seeds on top of muffins just before baking.

Sunbutter Puppy Chow

Ingredients:

1(10 oz.) bag Enjoy Life Semi-Sweet Chocolate Chips*
½ cup Sunbutter* sunflower seed butter (smooth or crunchy)
½ cup dairy-free margarine (such as Earth Balance*)
6 cups Perky O’s cereal*
2 cups powdered sugar

Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes.
Stir after 1 minute.
In a large mixing bowl, pour melted mixture over Perky O’s and mix until coated.
Put powdered sugar in large Ziploc or paper bag and add cereal mix. Shake until coated. Place on cookie sheet to dry. Then, enjoy!