Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

1. Preheat oven to 350F. Line an 8x8 inch baking pan with parchment paper.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Banana Walnut Chocolate Chip Cookies

Yield: 24

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chocolate chips

1/2 cup walnuts, chopped

1 ripe banana, mashed

1/3 cup almond milk

1/4 cup almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the almond flour, baking powder, salt, chocolate chips, and walnuts. Stir to combine.

3. In a separate large bowl, combine the remaining ingredients. Stir to combine.

4. Fold the dry ingredients into the wet, and mix to combine.

5. Using a tablespoon, spoon cookies onto prepared baking sheets.

6. Bake until golden brown, about 15 minutes.

https://thefeedfeed.com/upbeetandkaleingit/vegan-chocolate-chip-walnut-cookies

Nut Butter Energy Balls

Yield: 20

1 cup walnuts

1/2 cup nut butter

1/2 cup Swerve

1/4 cup cocoa powder

1/4 cup shredded unsweetened coconut

1/2 tsp vanilla extract

1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.

2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.

3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.

4. Form into 20 balls and place onto prepared baking sheet.

5. Chill in the fridge until firm.

Carb Manager

Zucchini Apple Pancakes

Yield: 8-10 small pancakes

2-3 tbsp almond butter (or sub any nut butter)

1 tbsp honey (or maple syrup)

3 eggs

1 small zucchini, grated

1 small apple, grated

3 sprigs of fresh thyme, chopped

1 cup almond flour

1/2 tsp baking powder

1/2 tsp salt

2 tbsp coconut oil

1. In a medium bowl, combine almond butter and honey.

2. Add eggs one at time, stirring to combine thoroughly with almond butter mixture.

3. Add zucchini, apple, and thyme. Stir to combine.

4. Add almond flour, baking powder, and salt. Stir to combine.

5. In a non-stick pan, heat coconut oil over medium heat. Drop 1/4 cup of batter into the pan and cook about 3 to 4 minutes per side.

https://hormonesbalance.com/recipes/almond-flour-zucchini-apple-pancakes/

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut

2/3 cup almonds

1 cup medjool dates, pits removed

1/4 cup almond butter

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.

2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.

3. Add the dates and pulse until only small bits remain.

4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.

5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.

6. Store in the refrigerator in a glass container.

https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Double Chocolate Chip Cookies

Yield: 12

1/2 cup almond butter

3 tbsp applesauce

1/3 cup coconut sugar

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup cocoa powder

1 tbsp coconut flour

1/2 tsp baking soda

1/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine almond butter, applesauce, coconut sugar, vanilla, and salt.

3. Sift in cocoa powder, coconut flour, and baking soda. Gently stir to combine.

4. Fold in chocolate chips.

5. Drop scoops of batter on prepared baking sheet. (They will spread so allow space.) Using your fingers (wet slightly with water if necessary), flatten into cookies.

6. Bake 8 to 10 minutes, or until cookies begin to crack on top. Let cool completely before removing.

7. Optional: sprinkle with flaky sea salt when just out of the oven.

https://gourmandeinthekitchen.com/paleo-vegan-double-chocolate-cocoa-cookies/

Chocolate Almond Butter Cookies (Sugar-Free)

Yield: 12

1 cup almond butter

4 tbsp cocoa powder

1/2 cup granulated sweetener (erythritol or monkfruit)

1 egg

3 tbsp almond milk, if needed

1/4 cup (sugar free) chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, mix almond butter, cocoa powder, granulated sweetener, and the egg with a fork until well-combined.

3. If the mix is crumbly, thin it with almond milk. Start with one tablespoon and add up to three tablespoons if needed. The batter should look fudgy and soft, but not runny.

4. Add chocolate chips and stir to combine.

5. Roll dough into balls and press them into cookies. Place on the prepared baking sheet.

6. Bake 10 to 12 minutes until the tops of the cookies begin to show little cracks. They will be very soft when straight out of the oven. Let them cool completely before handling.

https://sugarfreelondoner.com/almond-butter-brownie-cookies/

Coconut Flour Pumpkin Bars

Yield: 8x8 pan

1 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup almond butter (or nut butter of choice)

1 tbsp unsweetened almond milk

2 eggs

1/2 cup coconut flour

3/4 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/3 cup dark chocolate chips

1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

2. To a large bowl, add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs. Mix until well combined.

3. Add coconut flour, baking soda, salt, and spices. Stir to combine.

4. Gently fold in chocolate chips.

5. Spread batter evenly in prepared pan, and bake for 20 to 25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.

6. Cut into 12 bars.

https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-pumpkin-bars/

Chocolate Almond Butter Bars (No-Bake)

Yield: 1 8x8 pan (24 bars)

Crust:

1 1/2 cups almonds or walnuts (can use almond flour as well)

1/4 cup cocoa powder

pinch salt

1 cup packed dates

Almond Layer:

1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)

2 tbsp maple syrup

pinch salt

Ganache:

1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped

7 tbsp light coconut milk

1 tbsp coconut oil

1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.

2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.

3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.

5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. 

6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.

7. Add finely chopped dark chocolate to a medium mixing bowl.

8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.  

9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain. 

10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.

11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/no-bake-almond-butter-cup-bars/

Almond Butter and Coconut Flour Pancakes

Yield: 6 pancakes

1/4 cup coconut flour

1/4 tsp baking soda

2 tbsp almond butter

2 eggs, slightly beaten

2 tsp honey or maple syrup

1/2 medium banana, mashed

1/4 cup almond milk

1. In large bowl, whisk together coconut flour and baking soda. Set aside.

2. In a medium bowl, mix together almond butter, eggs, honey, banana, and almond milk until smooth and well combined.
3. Add wet ingredients to flour mixture and mix together. Batter should be thick like a brownie batter.

4. In a large nonstick pan, heat a small amount of butter or coconut oil over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of batter onto the pan. Cook until bubbles appear on top and the edges are well cooked, about 2 to 3 minutes.  Flip cakes and cook until golden brown on underside, about 2 minutes. 

https://www.ambitiouskitchen.com/fluffy-coconut-flour-pancakes-with-wild-blueberry-maple-syrup/

Almond and Flax Crusted Chicken

Yield: 4 servings

4 chicken breasts

1/2 cup almond flour

3 tbsp ground flax

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp almond butter

1 tbsp onion, chopped

1 tbsp parsley, chopped

1 tsp thyme, chopped

1/2 tsp paprika

1/4 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking dish and a baking sheet with parchment paper.

2. Pound the chicken breasts to flatten them slightly and so that they are of even thickness. Place in prepared baking dish.

3. In a small bowl, combine almond flour and flax.

4. In the bowl of a small food processor, combine the olive oil, lemon juice, almond butter, onion, and all herbs and spices. Pour over chicken breasts and allow to marinate for 15 minutes (or up to 24 hours).

5. Remove chicken from marinade. Sprinkle half of the almond-flax mixture evenly over one side of each chicken breast. Pat to better adhere the “crust” to the chicken. Carefully turn over each chicken piece and repeat process using the remaining half of the almond-flax mixture on the other side of the chicken breasts. Place on prepared baking tray and bake for 20 to 25 minutes or until chicken is cooked through.

UltraSimple Diet Companion Guide

Oatmeal Raisin Cookies

Yield: 15

3/4 cup almond flour

3/4 cup rolled oats

1/3 cup coconut sugar

1/4 cup shredded coconut

1/4 cup raisins (or chocolate chips)

3/4 tsp baking powder

1/4 tsp salt

1 egg (or 1/4 cup aquafaba)

2 tbsp almond butter (or other nut/seed butter)

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, stir together almond flour, oats, sugar, coconut, raisins, baking powder, and salt.

3. In a separate bowl, beat egg (or aquafaba) using a handheld mixer or by whisking vigorously until light and fluffy and loose peaks have formed. (If not whipping, add a little cream of tartar to help them along.)

4. To the egg (aquafaba), add the almond butter, oil, and vanilla. Whisk to combine.

5. Add to dry ingredients and mix until combined. The dough should be firm and semi-tacky. (Optional: cover and chill in the refrigerator for at least 30 minutes or overnight.)

6. Scoop dough into roughly 2 tablespoon amounts and form into small discs. Place on prepared baking sheet with about a 1-inch gap to allow for spreading. 

7. Bake for 10 to 12 minutes or until the edges are slightly golden brown. 

8. Remove from oven and let cool for 5 minutes. 

9. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. Storing them in the freezer once cooked will help the retain their crispy exterior.

https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Apple Cinnamon Cookies

Yield: 15

1 banana, mashed

1/2 cup apple, shredded

1/3 cup coconut flour

2 tbsp almond butter
1 tbsp honey

2 tsp vanilla

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

pinch of sea salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all ingredients together.

3. Drop by spoonful onto the prepared baking sheet and flatten slightly.

4. Bake for 8 to 10 minutes, or until golden brown on the bottom.


http://www.whatrunslori.com/2012/05/paleo-apple-cinnamon-breakfast-cookies/

Banana Almond Butter Cookies

Yield: 15

1 1/4 cup almond meal

2 large, overripe bananas

1/4 cup almond butter (or sub other nut butter)

1/4 cup chocolate chips (optional)

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine almond meal, bananas, and almond milk. Mix until fully combined.
3. Add chocolate chips, if using, and stir to combine. 

4. Using a scoop or your hands, form into small balls and transfer to the prepared baking sheet. Press each cookie down firmly.
5. Bake for 11 to 13 minutes, until golden brown on top. Do not overcook.

6. Remove from oven and allow to cool on sheet for 5 minutes before transferring to a cooling rack.


https://thebigmansworld.com/2016/02/24/healthy-3-ingredient-paleo-banana-bread-cookies/

Almond Butter Chocolate Chunk Cookies

Yield: 15

1 cup almond butter 

1/3 cup honey or maple syrup

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/3 cup dark chocolate bar, coarsely chopped 

sea salt, for sprinkling

15 almonds for topping

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 

2. In a medium mixing bowl, beat together almond butter, honey or maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy.
3. Fold in chocolate chunks.

4. Drop tablespoon sized balls of dough onto prepared baking sheet. Top each cookie with sea salt and an almond.
5. Bake for 7 to 8 minutes or until cookies turn a slightly golden brown.
6. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.


https://www.ambitiouskitchen.com/2013/07/flourless-almond-butter-dark-chocolate-chunk-cookies-with-sea-salt-gluten-free-amazingly-good/

Oatmeal Chocolate Chip Cookies

Yield: 16

3/4 cup almond flour 

3/4 cup rolled oats

1/4 cup shredded unsweetened coconut (or sub more almond flour, oats, or gluten-free flour)
1/3 cup coconut sugar

1/4 cup chocolate chips 

3/4 tsp baking powder

1/4 tsp salt

1/4 cup aquafaba (or sub 1 egg white)

2 tbsp almond butter

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

1. In a large mixing bowl, stir together almond flour, oats, coconut, coconut sugar, chocolate chips, baking powder, and salt.

2. In a separate bowl, beat aquafaba (or egg white) (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

3. To the aquafaba, add the almond butter, oil, and vanilla, and beat or whisk to combine.
4. Add aquafaba mixture to dry ingredients and mix until combined. Cover and chill in the refrigerator for at least 30 minutes or overnight.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.

6. Scoop chilled dough by tablespoon and place on prepared baking sheet.

7. Bake for 10 minutes, rotate, and bake for 1 to 2 more minutes, or until the edges are slightly golden brown. Be careful not to burn - they bake quickly toward the end.

8. Remove from oven and let cool. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. 

https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil

1 small head of broccoli, cut into florets

8 crimini mushrooms, sliced

1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:

2 tbsp almond butter

2 tbsp tamari 

1 tbsp coconut cream

1 tbsp coconut sugar

1 tsp ginger, grated

1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.

2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.

3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.

5. Top with sesame seeds before serving.

http://thepurelife.ca/15-minute-soba-noodle-bowls/

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour

1/2 cup almond butter

1 cup pitted medjool dates

1 tsp vanilla extra

1 tsp lemon juice

1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 

2. Roll dough into balls, then flatten into cookies with a fork. 

3. Sprinkle with sea salt.

4. Cookies will keep in the fridge for up to 10 days.


http://www.thisrawsomeveganlife.com/2017/07/salted-almond-butter-cookies.html

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal

1/4 cup brown rice flour (or oat flour)

2 tbsp ground flax

1/2 tsp salt

1 tsp baking powder

1/2 cup almond butter

1/3 cup maple syrup

1/2 tsp almond extract

1/4 cup shredded coconut

6 tbsp raspberry chia seed jam

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.

3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.

4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 

5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.

6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.

8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day