Festive 4th of July muffins

These are my festive muffins made with very few ingredients and raspberries and blueberries! I love this time of year  berry season! Also It just makes me feel good when Im cooking something with so few ingredients. Also even though a lot of my recipes have gone gluten free there it isn't like is that many hard to find ingredients in them. My biggest worries were the flours but there arent a million different flours in my recipes and I find all of them either in the health market section at Hy-vee or Bakers and Wholefoods. Since every store carries different products in their health section, they have a place where you can request something they dont have and Ive done that and my latest request was coconut milk kefir and I can wait to use that in replace of regular Kefir!

1c coconut flour
1 tsp sea salt
1 tsp baking powder
6 eggs beaten
2/3 c honey
2/3 c coconut oil
2 tsp vanilla
1 c blueberries
1 c raspberries

1. whisk flour, salt and baking powder.
2. melt honey and oil in sauce pan and let cool comepletely and then mix in with eggs and vanilla.
3. mix wet and dry ingredients and then add in berries. fill muffin tins and makes about 20 muffins. bake 375 fir 25 min.
Enjoy! They are full of protein, fiber and good fats!! If you are not aware of this yet, coconut is a very good fat for you!!!! 


Now that is all my posting for today, hope you are enjoying my recipes and I hope I will get to post again! Its summer and I love to go to farmers market and bake and bake!!!!

No bake flax and oat chocolate chip bars

1/4 c honey
2 Tbsp sucant
1 Tbsp coconut oil
1/2 c almond butter
1/2 tsp vanilla
2 Tbsp gr flaxseed
1 c oats
1 c crispy rice ceral
1/2 c chocolate chips

In a saucepan, warm the honey, sucant and coconut oil for a couple min. Stir in the almond butter, vanilla and stir and until smooth. Remove from the heat and allow the mixture to cool a couple minutes. Stir in flaxseed, oats and ceral. Stir in chocolate chips. Press firmly into 8x8 pan and place into freezer to chill for 30min.  Cut into bars and  keep in refrigertaor.

These are so delicious and were made twice in the last week and never lasted. For oats I used Gluten free oats, however you can use any kind of oats and I used almond butter and that can be switched out for peanut butter and for chocolate chips instead of using my home made ones I used the Enjoy Life Brand chocolate chips and they are allergy free.

Flourless peanut butter cookies

This was the  best looking cookie of the bunch even though they were all yummy and eaten up so fast probably another reason I only took one picture. 

1 c peanut butter
1 c sucant
1 egg
1 tsp baking soda
1/2 tsp vanilla
1 c chocolate chips ( I used my homemade choc chips)

Mix evertyhing together but chocolate chips and then at then at the end. Grease hands and make 1 in balls. Place them on a cookie sheet and do not press them down. Bake for 10 min at 350. Let cookies set for 5 min after you take them out this helps them finish setting up.

When choosing peanut butter make sure you use peanut butter that has only peanuts and its oil listed in the ingredients.

Home made from scrach choclate chips

This is my new double boiler from Pampered Chef and the pictures are switched around and I had one more but its not showing up and Im not a pro at this yet.

3/4 c coca powder
3/4 c sucant or rapadura
1 c coconut oil
1 Tbsp vanilla extract

Place all the ingredients in a double boiler and set over simmering water until melted. Mix well. Spread mixture on a piece of parchment paper and cool in freezer. When hardened chop into little chips/chunks. Store in airtight container in the refrigerator.

Enjoy we all loved eating them and they are diary and soy free.