Banana Oat Pancakes

Yield: 6-8 pancakes (18 mini pancakes)

2 ripe bananas, mashed

2 eggs

1/2 cup oat milk

1 tsp vanilla extract

1 1/2 cup oats

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

coconut oil for cooking

1. Add all of the ingredients to a blender. Blend on high until completely smooth, about 30 seconds to 1 minute.

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

3. Once pan is hot, add 1/3 cup of the batter to the pan and cook for 2-4 minutes until pancakes slightly puff up and there are a few bubbles along the edges.

4. Flip cakes and cook until golden brown on underside.

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

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Pumpkin Brownies

Yield: 1 8x8 pan

1 cup pumpkin puree

1 cup almond flour

2 eggs

1/3 cup swerve

1/2 cup cocoa powder

1/4 cup coconut oil (or melted butter)

1 tsp baking powder

1 tsp pumpkin spice

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

2. Combine all ingredients in a bowl.

3. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

4. Store in an air tight container in the fridge.

https://sugarfreelondoner.com/pumpkin-brownies-sugar-free-low-carb/

Banana Bread (Sugar-Free)

Yield: 1 loaf

3 eggs

1/2 cup mashed banana (1 large banana, very ripe)

2 tbsp butter, melted

1 1/2 cups almond flour

1/4 cup swerve

2 tsp cinnamon

1 tsp baking powder

1/4 cup walnuts, crushed

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.

2. Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.

3. In another bowl, stir together the dry ingredients (almond flour, swerve, cinnamon, and baking powder).

4. Add dry ingredients to the egg/banana mixture and stir until combined.

5. Stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.

6. Fill the prepared pan with batter. Sprinkle the leftover walnuts on top.

7. Bake for about 40 minutes or until a knife inserted comes out clean. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.

8. Let the banana bread cool completely before slicing.

https://sugarfreelondoner.com/low-carb-sugar-free-banana-bread/

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

Chocolate Chip Muffins (stevia)

Yield: 12

2 1/2 cups all-purpose flour (or whole wheat flour)

1/4 cup powdered stevia

1 tbsp baking powder

1 tsp baking soda

pinch salt

1/4 cup coconut oil, melted

1/4 cup applesauce

2 eggs

1 cup almond milk

2 tbsp maple syrup

1 tbsp vanilla extract

1/4 cup chocolate chips

1. Preheat oven to 375F. Line a muffin pan with paper liners.

2. In a large mixing bowl, combine flour, stevia, baking powder, baking soda, and, salt. Whisk to combine.

3. In a separate mixing bowl, add the coconut oil, applesauce, eggs, almond milk, maple syrup, and vanilla extract. Whisk well.

4. Add the wet ingredients to the dry ingredients and whisk until combined.

5. Gently fold in chocolate chips.

6. Evenly distribute batter between muffin cups, filling them about 3/4 of the way full.

7. Bake for 15 to 18 minutes, until a toothpick comes out clean.

https://brihealthy.com/2017/03/whole-wheat-refined-sugar-free-chocolate-chip-muffins/

Coconut Blondies (Sugar-Free)

Yield: 8x8 baking pan

6 eggs

1/2 cup almond milk, unsweetened

1/2 cup coconut oil, melted

1 tbsp vanilla extract

1 cup coconut flour

2 tsp baking powder

1/4 cup granulated sweetener

optional: handful of cacao nibs or chopped dark chocolate (85% cocoa)

handful of shredded coconut

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

2. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.

3. Add the dry ingredients - coconut flour, baking powder, and sweetener. Mix until just combined and the batter is smooth.

4. If using chocolate, gently fold in the chopped pieces, reserving a few tablespoons for sprinkling on top if desired.

5. Sprinkle the shredded coconut on top.

6. Bake for 20 to 22 minutes, or until edges are golden brown and a knife comes out with a few crumbs attached. Do not over-bake.

7. Cool on a wire rack for at least 10 minutes. Cut into 16 squares.

https://sugarfreelondoner.com/sugar-free-coconut-blondies/

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/

Oatmeal Raisin Cookies (Sugar-Free)

Yield: 15

2 eggs

1/2 cup coconut oil

1 tsp vanilla extract

1/2 cup milk

1 tsp cinnamon

3 tsp baking powder

3 tbsp stevia

1/2 tsp salt

3/4 cup flour

2 cups oats

1/2 cup raisins

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

2. In a large bowl, beat together eggs, coconut oil, vanilla, milk, cinnamon, baking powder, stevia, and salt.

3. Add flour and oats and mix thoroughly.

4. Add raisins and mix again.

5. Drop by spoonfuls onto prepared baking sheet. Shape into rounds and flatten slightly into cookies.

6. Bake for 25 minutes or until tops are starting to turn golden brown.

7. Note: These cookies freeze well.

http://pioneerthinking.com/no-sugar-oatmeal-cookies

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/