Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Sweet Potato Pie

Yield: 8 servings

Base:

1 1/2 cups almond flour 

1 1/2 tbsp coconut oil

3/4 tbsp butter

5 tbsp Swerve

Filling:

15-oz can sweet potato puree

1/3 cup coconut oil, softened

1/3 cup coconut butter, softened

5 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.

2. Press into a 9-inch pie plate.

3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.

4. Pour in the flax egg and blend briefly until well combined.

5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.

6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.

7. Remove from freezer and place in refrigerator until ready to serve.

https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Rosemary Crackers

Yield: 60 1-inch squares

3/4 cup gluten-free flour

2/3 cup almond flour

1/4 tsp baking powder

2 tbsp flaxseed meal

1 tsp fresh chopped rosemary

1/2 tsp salt

1/8 tsp garlic powder

1 tbsp coconut oil, melted

2 1/2 tbsp olive oil (or grapeseed or avocado oil)

3 tbsp cold water (plus up to 2 tbsp more)

1. Add dry ingredients to food processor and process until combined.

2. Add oils and pulse until crumbly.

3. Add cold water one tablespoon at a time, pulsing until it forms a dough that is moldable with your hands and not crumbly (it shouldn’t need more than 5 tablespoons). Remove from processor and form into a loose ball with your hands.

4. Line a clean surface with parchment paper. Place the dough on top, and lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out into a rectangle slightly less than 1/8-inch thick.

5. Using a knife or pizza cutter (or a small cookie cutter), cut the dough into squares (or circles). Makes about 60 1-inch squares.

6. Transfer the dough (still on the parchment) to a baking sheet and place in freezer for about 10 minutes to firm up.

7. Preheat oven to 325F (165 C) and line 2 baking sheets with parchment paper.

8. Once firm, remove dough from freezer. Use a spatula to carefully transfer the crackers to the prepared baking sheets in a single layer, not touching.

9. Bake for 16 to 20 minutes, or until slightly golden brown (being careful not to burn). Remove from oven and let cool.

10. Store leftovers covered at room temperature for up to one week or in the freezer for one month.

https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/

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

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Oatmeal Banana Cookies (Sugar-Free)

Yield: 16

3 tbsp ground flaxseed

1/2 cup water

2 ripe bananas

1/2 cup coconut oil, melted

1 tsp vanilla extract

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups rolled oats

1/2 cup oat flour

1/2 cup mixed nuts and/or seeds

1/2 cup raisins (or cranberries)

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

2. In a small bowl, whisk flaxseed and water together. Let sit for about 5 minutes.

3. In a large bowl, mash bananas.

4. Add coconut oil, vanilla, cinnamon, baking soda and salt.

5. Add flaxseed mixture and whisk well.

6. Add oats and oat flour. Stir to combine.

7. Add nuts and dried fruit. Stir to combine.

8. Using a large spoon, scoop batter and place on prepared baking sheet. Shape into cookies and flatten slightly.

9. Bake for 20 minutes or until nuts start to brown. Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to cool off completely.

http://ifoodreal.com/sugar-free-oatmeal-cookies/

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

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats

1/3 cup sliced almonds (or sunflower seeds or other nut)

1/4 cup flaxseed meal

2/3 cup shredded unsweetened coconut 

1/4 tsp salt

5 medjool dates, finely chopped

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

2 tbsp coconut oil

1/4 cup maple syrup (or brown rice syrup)

Topping (optional):

1/2 cup vegan dark chocolate

1 tbsp coconut oil

1 tsp sea salt or hemp seeds

1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.

2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.

3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.

4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.

5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.

6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 

7. Once cooled, lift out of the pan and slice into desired number of bars. 

8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.

9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.


https://minimalistbaker.com/crunchy-baked-granola-bars/

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 

1/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 1/2 tsp baking soda

2 tbsp maple syrup (or honey)

1/2 cup cane sugar (or coconut sugar)

1/4 cup olive oil

3/4 cup applesauce

1/4 tsp salt

1/2 cup almond meal

1 cup fine cornmeal

3/4 cup gluten-free flour

1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.

2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.

4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.

5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.

7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.

9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.

10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.

11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.

12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed
2 1/2 tbsp water

1/2 ripe banana, mashed

2 tbsp unsweetened applesauce

1/4 cup almond butter or peanut butter (or some of each)

1/2 tsp vanilla extract

1 tbsp coconut oil, melted

2 tbsp maple syrup
1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup almond meal

2 tbsp chopped walnuts or pecans

1/4 cup dried blueberries (or other dried fruit)

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

2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.

3. Add banana and applesauce and whisk thoroughly to combine.

4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.

5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.

6. Add nuts and dried fruit and stir until just combined.

7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 

8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.

9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack.
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

Black Bean Brownies

Yield: 12

2 flax eggs (2 heaping tbsp ground flax + 6 tbsp water)
1 3/4 cups black beans, well rinsed and drained

3 tbsp coconut oil, melted

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp vanilla extract
1/4 cup turbinado sugar

1/4 cup cane sugar

1 1/2 tsp baking powder

optional: chopped walnuts, chocolate chips

1. Preheat oven to 350F.

2. Lightly grease a standard size muffin pan (not mini). 

3. In a small bowl, prepare flax eggs by combining ground flax and water and let rest for a few minutes.

4. Add remaining ingredients, except any optional additions, to a blender or food processor. Puree about 3 minutes, scraping down sides as needed. The mixture should be pretty smooth, slightly less thick than chocolate frosting but nowhere close to runny.
5. Add any optional toppings if using. Stir to combine.

6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.

7. Bake for 25 to 28 minutes or until the tops are dry and the edges start to pull away from the sides. 

8. Remove from oven and let cool for 30 minutes before removing from pan. They are very tender, so remove gently with a fork. 

9. Store in an airtight container for up to a few days on counter or in refrigerator.


http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

Seed Crackers

Yield: 1 tray

1/2 cup sunflower seeds

1/4 cup flax seeds

3 tbsp pumpkin seeds

2 tbsp sesame seeds

3/4 cup rolled oats

1 tbsp chia seeds

1 1/2 tbsp psyllium husk powder

1/2 tsp salt

1/2 tbsp maple syrup

1 1/2 tbsp coconut oil, melted
3/4 cup water

1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, whisk together maple syrup, oil, and water.
3. Add wet ingredients to the dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable. 

4. Gather dough into a ball and place it between two sheets of baking paper. Using a rolling pin, roll out into a thin sheet.
5. Remove top layer of baking paper and score the dough using the tip of a knife.
6. Let sit out on the counter for at least 2 hours, or all day, or overnight.

7. Preheat oven to 350°F.
8. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes.
9. Remove from oven, flip the whole cracker over and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

10. Let cool completely. Then break crackers along their scored lines.
11. Can be stored in an airtight container for up to 3 weeks.


https://www.mynewroots.org/site/2014/07/the-life-changing-crackers/

Peanut Butter Energy Balls

Yield: 10 balls

1/2 cup peanut butter (or almond or other nut butter)

1/4 cup maple syrup 

1 1/4 cup rolled oats

2 1/2 tbsp flaxseed meal

2 tbsp chia seeds

1/4 cup dried fruit (eg. strawberries, cherries, blueberries, cranberries)
optional: 2 tbsp protein powder

1. In a large mixing bowl, combine all ingredients. Mix until well combined.
2. Chill in the refrigerator for 5 minutes.
3. Scoop out 1 1/2 tablespoon amounts and roll into balls.
4. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month.

http://minimalistbaker.com/no-bake-pb-j-energy-bites/

Blueberry Squares

Yield: 8x8 dish

Filling:
2 tsp arrowroot starch
2 tsp water
3 cups frozen blueberries
1/4 cup honey
2 tsp lemon zest

Crust/Topping:
8 large pitted medjool dates
2 tbsp ground flax
1/4 cup water
1 cup unsweetened coconut flakes
1 1/4 cup rolled oats
1 tsp salt
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup almond meal
5 tbsp coconut oil, melted

Filling:
1. In a small bowl, combine arrowroot with water. Stir to combine.
2. Puree the blueberries in a food processor.
3. In a medium pan over medium heat, add blueberry puree, honey, and lemon zest. Bring to a boil and simmer for 2 minutes.
4. Reduce heat to low, add arrowroot mixture, and stir well for another full minute. Turn heat off to let cool.

Crust/Topping:
1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. Boil a small pot of water. Place dates in a bowl and cover with the hot water. Soak for at least 10 minutes.
3. In a small bowl, combine ground flax meal with the water. Stir to combine. Set aside.
4. In a food processor, blend coconut flakes. Place in a mixing bowl.
5. Place strained dates, oats, salt, cinnamon, and vanilla in food processor and blend until ingredients are mixed well and resemble a dough.
6. Add almond meal and pulse a few times.
7. Pour this mixture into the bowl with ground coconut. Add warmed coconut oil and flax mixture. Mix well with hands so that a dough-like mixture forms.
8. Tightly pack a 1/2 cup of crust mixture and set aside for topping.
9. Place remainder of crust mixture into prepared pan. Tightly pack the crust so that it is evenly spread and level.

Assembly:
1. Pour the cooled blueberry mixture over crust and spread evenly.
2. Sprinkle the remaining 1/2 cup of crust topping over blueberry filling. Gently press the topping into the fruit.
3. Bake for 25 minutes. Let cool, then place into fridge for at least two hours to set.


http://mikaelareuben.com/recipes/blueberry-squares/

Gluten-Free Banana Bread

Yield: 1 loaf (or 12-15 muffins)

3 ripe bananas

1 egg (or 1 chia or flax egg)

3 tbsp coconut oil, melted

1/2 cup organic cane sugar

3/4 tsp salt

1/2 tsp cinnamon
1 tbsp baking powder

3/4 cup unsweetened almond milk
3 tbsp maple syrup
1/2 tsp vanilla extract

1 1/4 cup almond flour

1 1/4 cup gluten free flour

1 1/4 cup rolled oats

1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper (or line muffin tin with liners).

2. In a large bowl, mash bananas. Add egg, coconut oil, sugar, salt, cinnamon, baking powder, almond milk, maple syrup, and vanilla. Stir to combine.
3. Add almond flour, gluten free flour, and oats. Stir to combine.

4. Bake for 60 to 75 minutes. It should feel firm and be crackly and golden brown on top when done.

5. Let cool completely before cutting. Store leftovers in a covered container for up to a few days or freeze.


http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Peanut Butter Cookies

Yield: 12-15 cookies

1 tbsp ground flax

3 tbsp water

1/2 cup unsweetened shredded coconut

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/4 cup chocolate chips

1/2 cup smooth peanut butter

1 tsp vanilla extract

2 tbsp maple syrup

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

2. In a small bowl, whisk together the ground flax and water. Set aside for a few minutes.

3. In a large bowl, combine the coconut, oats, sugar, baking powder, salt, and chocolate chips.

4. Add the peanut butter, vanilla, and maple syrup. Also add the flax mixture. Stir until thoroughly combined. Knead with your hands to make it all come together. 

5. Drop by spoonful onto the prepared baking sheet. Gently press down on each to flatten slightly. 

6. Bake 12-14 minutes. The cookies will be very soft and delicate as they come out of the oven, but they will firm as they cool. The bottoms will be golden brown.

7. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container in the fridge for 3 to 4 days or freeze for 1 month. 

Oh She Glows Every Day

Flourless Brownies

Yield: 9x5 inch loaf pan

1 1/2 tbsp ground flax
3 tbsp water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp arrowroot powder
1/2 cup cocoa powder
1/3 natural cane sugar (or turbinado sugar)
3/4 cup almond butter
100g dark chocolate (55% to 70% cocoa), finely chopped
1/2 cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the ground flax and water. Let sit a few minutes.
3. Stir in the salt, baking soda, maple syrup, vanilla, arrowroot, cocoa powder, and sugar, in the order listed, until thoroughly combined. The mixture will be very thick.
4. Stir in the almond butter until thoroughly combined. Make sure the almond butter is fully and evenly distributed. The dough will be very thick and sticky.
5. Stir in the chopped chocolate until combined. Use your hands to knead the dough a little bit.
6. Scoop the dough into the prepared pan and flatten.
7. If using, scatter the walnuts on top and press them gently into the dough.
8. Bake for 24 minutes, until the edges are starting to firm up. The middle will still look underdone and will be soft to the touch. The toothpick test will not come out clean. The edges might be higher and the middle will be sunken down a bit. This is normal.
9. Let brownies cool in the pan for 20 to 30 minutes.
10. Store leftovers in an airtight container in the fridge for a few days. Or wrap individually in an airtight container and freeze for 4-6 weeks.

*To make nut-free: swap almond butter for sunflower seed butter and substitute walnuts with 1 tbsp sunflower seeds


Oh She Glows Every Day

Chocolate Almond Espresso Cookies

Yield: 16 cookies

1 tbsp ground flax
2 tbsp water
1/3 cup ground almond meal
1/2 cup rolled oats
3 tbsp unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup chocolate chips
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 tsp instant espresso powder
1/2 cup almond butter
2-3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp almond extract

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the ground flax and water. Set aside to thicken.
3. In a large bowl, whisk together dry ingredients - ground almond meal, rolled oats, coconut, brown sugar, chocolate chips, cocoa powder, baking powder, salt, and espresso powder.
4. Add the wet ingredients - flax mixture, almond butter, maple syrup, vanilla extract, and almond extract. Stir until thoroughly combined. The mixture will be very thick. Knead the batter with your hands to make it come together.
5. Form dough into balls, about 1 large tablespoon of dough each. Place balls onto the prepared baking sheet. Very lightly press down to flatten balls just slightly.
6. Bake for 10-12 minutes until they spread slightly but are still puffy. Let cool on baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
7. Garnish with flaky sea salt, if desired.
8. Cookies can be stored in an airtight container in fridge for 3-4 days, or in the freezer for up to 1 month.


Oh She Glows Every Day