Healthy Refreshments

---

 ▪ 1 cup canned organic unsweetened pumpkin    

 ▪ ½ cup ghee, butter, or coconut oil    

 ▪ ¼ cup maple syrup or honey     

 ▪ 1 tsp organic GF vanilla flavoring   

 ▪ 1 ½ cup sweet white rice flour    

 ▪ 1 tsp organic pumpkin or apple pie spice   

 ▪ 1 tsp baking soda     

 ▪ ¼ tsp sea salt    

 ▪ ½ cup chopped or ground pecan    

  1. Preheat oven to 350 degrees.   

  2. Mix pumpkin, butter, maple syrup or honey, and vanilla in a large bowl.     

  3. Add flour, baking soda, salt, and spice. Mix.     

  4. Fold in nuts.    

  5. Place by teaspoonfuls on parchment paper on cookie sheet.    

  6. Bake 8-10 minutes or until light brown.   

  7. Let cookies stand for 5 minutes before removing them from cookie sheet.    

  8. They will harden as they cool.         

 These can be frozen for later.
(approx 8 carbohydrates each)

½ cup ghee, coconut oil, or butter (if no dairy allergy)

2 beaten eggs

1 cup coconut sugar

1 cup dates, pitted and chopped

1 cup walnuts or pecans, chopped

1 tsp gluten free vanilla

3 cups organic gluten-free Rice Krispies

Shredded non sugar coconut   

1. Melt oil or butter in skillet.

2. Add eggs, sugar, and dates.

3. Cook over low heat until thickened, about 10 minutes.

4. Slowly mash dates in skillet while cooking.

5. Turn off heat.

6. Add nuts, vanilla, and Rice Krispies and blend evenly.

7. While warm, roll and shape into small balls. (Keep hands moist while rolling).

8. Roll in coconut.

9. Place on parchment paper.
 

NOTE: It is helpful to keep the coconut dry while rolling the date balls into it. If you drip too much water from your hands into the coconut, it will no longer stick to the dates. 

 1 ½ cups sifted blanched almond flour   

  ¼ teaspoon baking soda   

  ¼ teaspoon sea salt    

 2 tablespoons coconut oil, melted (melted not softened)    

 ½ teaspoon G/F vanilla extract    

 ¼ cup organic maple syrup    

1 pastured whole egg     

 ½ cup Lily's chocolate chips  

In  a bowl, mix together your almond flour, baking soda and sea salt. In a  separate bowl mix together your melted coconut oil, vanilla extract,  room temperature maple syrup, and room temperature egg. Incorporate your  wet ingredients into your dry ingredients. Then add your chocolate  chips.

After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.

Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough in even balls to whichever size you desire. I make mine half dollar size.

Place  them in the oven for about 5-7 minutes. Then take them out and slightly  flatten them with the back of the spatula. Place them back in the oven  for 5 more minutes, or until they have a slight hint of golden brown.  They may not look done, but they are, and they'll be so soft and chewy.  Even after they have cooled.

Remove from the oven and let cool thoroughly. Enjoy every bite!

6 eggs

2 tbsp melted coconut oil

3/4 cup coconut milk

1 tsp vanilla extract

2/3 cup coconut flour

1 tsp baking soda

1/4 cup coconut or maple sugar

3/4 cup cranberries, fresh
 

1. Mix eggs, oil, milk, and vanilla together in a large bowl.
2. In a separate bowl, combine flour, baking soda, and sugar.
3. Add dry ingredients to wet ingredients and stir in cranberries.

4. Pour into a greased loaf pan and bake for 1 hour at 350 or until bread is cooked through and browned. 5. Let cool for 30 minutes.

Serves: 6

Adapted from: "The Low-Oxalate Anti-inflammatory cookbook" - Cindy Bokma

Fruit mixture 

5 Organic apples, your choice, peel and remove core

5 Rhubarb stalks, wash and trim leaves off

1 tsp Organic ginger or 1 TBS fresh grated ginger

¼ tsp Organic Cardamon

3-4 TBS Organic Maple Syrup

3-4 TBS Arrowroot powder

Topping

1 cup Zego oats

½ cup organic sweet rice flour

¼ cup Local maple sugar or organic sugar such as Turbinado or Muscovado

¾ cup melted organic butter (or coconut oil)

½ tsp Ceylon cinnamon

Sprinkle of Cardamon

Optional: May add chopped pecans or almonds or pumpkin seed 

1. Preheat oven to 350 degrees.

2. Prepare an 8x8 baking dish.

3. Cut apples into 1” chunks and slice rhubarb into ½ -1" pieces. Place in a large bowl.

4. Add ginger, cardamon, maple syrup, and arrowroot powder. Toss to coat all fruit.

5. Scrape fruit mixture into baking dish.

6. In a separate bowl, mix all dry topping ingredients first and then add melted butter.

7. Crumble with hands to make topping. Place topping atop fruit mixture.

8. Bake for 40 minutes or until topping is golden brown and fruit is bubbling around edges.

9. Remove from oven and let set for 10 minutes. 

10. Eat warm or let cool to room temperature. 

 Serve with: Organic yogurt (cow, goat, sheep, coconut), organic ice cream, or homemade whipped cream (still the best!) 

There is no gluten, dairy, grains, or refined sugars in this recipe. (Use all organic ingredients when possible.)

1 – 14 oz. can pumpkin puree or fresh pumpkin
1 tsp. cinnamon
¼ tsp. ginger 

¼ tsp. clove
¼ tsp. nutmeg
3 eggs  

1 cup full-fat coconut milk
2 Tbsp. Grade B maple syrup (may omit and just use Stevia to taste as below)
1 tsp. G/F vanilla
(12 drops liquid stevia for added sweetness if desired)
¼ cup shredded coconut

1. Preheat oven to 350 degrees.     

2. Set enough water on to boil to fill baking pan as directed below.    

3. In a large bowl, combine pumpkin and all spices.    

4. In another bowl, lightly beat eggs then add in coconut milk, maple syrup, and vanilla.     

5. Slowly beat (or mix) egg mixture into pumpkin mixture until well combined.     

6. Add shredded coconut and mix well.     

7. Pour the custard into Pyrex cups or bowls. Place in a baking pan and add enough boiling water to come up halfway on custard.    

8. Place in oven and bake for approximately one hour.    

9. Custard is done when inserted knife comes out clean.  

Serve warm or chilled. 

1 cup nut butter of choice
½ cup finely shredded coconut
2 tsp gluten free vanilla
2 tsp cinnamon
1/8 tsp allspice
½ tsp sea salt
½ cup chopped dates
½ cup chopped walnuts or pecans
1 carrot, finely shredded

 Optional: Lily’s chocolate chips ¼ cup

 1. Mix all of the ingredients together by hand.
2. Using a spoon, scoop out tablespoon size and roll

into balls between your palms.
3. You may roll in shredded coconut or lightly dust

with coco powder.
4. Refrigerate the cookies until set. Enjoy!
5. You may store your cookies in the refrigerator or

freezer. 

(Adapted from “the Heal Your Gut cookbook”) 

These days I do very little holiday baking; however, I continue to honor my father by making his favorite holiday cookie, No Bake Chocolate Oatmeal Cookies.  I have adapted the recipe to be a "little bit" healthier than the version I grew up eating. 

 Gather all ingredients first to have available. Prepare two large cookie sheets covered with parchment paper. 

 ½ cup organic milk of choice (although from my experience animal-based milk seems to be the best)

2 cups of organic sugar

½ cup organic butter (1 stick of butter)

4 TBS organic cocoa

· Place the above ingredients in a large sauce pan over moderate heat.

· Bring to a boil and boil for exactly 3 minutes.
 

 Immediately mix in: 

 
▪ 3 cups of organic quick oats

▪ 1 tsp organic vanilla extract

▪ ½ cup organic peanut butter 

Work quickly to drop by teaspoons onto your cookie sheets.

Let cool before eating.

May be stored in tins during the holidays.

1 ¼ cup brown rice flour
2 organic eggs
⅓ cup oil (coconut oil, butter, macadamia oil)
1 tsp baking soda
1 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
1 tsp gluten-free vanilla flavoring
3 TBS chia gel

1 cup mashed banana (2 large or 3 small)

½ cup grated carrot

½ cup chopped fresh cranberries

• Preheat oven to 350 degrees.

 • Grease and flour loaf pan (coconut oil and rice flour).
• In a large bowl, mix all above ingredients by hand until combined well.
• Pour into prepared loaf pan.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. 

• Let set for 15 minutes.  Remove from pan and place on cooling rack. 

Enjoy!

1 cup organic almond butter
¼ cup coconut oil or organic grass-fed butter
¼ cup chia gel with 6-12 drops of liquid stevia (to your desired sweetness)
¼ tsp gluten-free orange flavoring (optional)
1 organic egg
½ tsp gluten-free vanilla flavoring
2 cups organic almond meal
½ tsp baking powder

• Preheat oven to 350 degrees.

• If necessary, line baking sheet with parchment paper.
• In a large bowl, stir together almond butter, coconut oil, orange flavoring, and chia gel.
• Beat in egg and vanilla.
• In a small bowl, combine almond meal and baking powder. • Stir dry ingredients into wet ingredients and mix well.  May need to use hands to mix.

• Scoop 1 tsp of dough at a time and roll into balls.  Set the balls on baking sheet and flatten with fork.

• Bake for 12 minutes or until edges become slightly brown.  Do not over bake.

• Place on cooling rack. 

Such great flavor!