Blueberry Oatmeal Muffins

Yield: 12

1 1/2 cup oat flour

1 1/3 cup almond flour

1/3 tsp salt

1 tsp baking soda

3 eggs, slightly beaten

1/2 cup pure maple syrup

1 tsp vanilla extract

2/3 cup unsweetened almond milk (or dairy free milk or choice)

1 1/2 tbsp olive oil

1 tbsp apple cider vinegar (or fresh lemon juice)

1 1/3 cup fresh or frozen blueberries

1. Preheat oven to 350F. Line a muffin tray with liners.

2. In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.

3. In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil, and apple cider vinegar until smooth and well combined.

4. Add dry ingredients to wet ingredients and stir until just combined.

5. Gently fold blueberries into the batter.

6. Divide batter evenly between muffin cups, filling 3/4 of the way full. Bake for 18 to 25 minutes, or until toothpick inserted in the center comes out clean.

7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.

https://www.ambitiouskitchen.com/best-healthy-blueberry-oatmeal-muffins-gluten-free/

Carrot Muffins

Yield: 12

2 cups almond flour

3 tbsp coconut flour

3/4 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

3 large eggs, room temperature

1/2 cup coconut oil, melted

1/2 cup honey

3 tsp vanilla

3/4 cup grated carrots

1. Preheat the oven to 350F. Line a muffin tin with liners.

2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.

3. In a large bowl, mix together the eggs, oil, honey, and vanilla.

4. Add the dry ingredients to the wet. Mix just until combined.

5. Gently fold in the grated carrots.

6. Divide the batter evenly into the muffin tray. Bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

https://www.texanerin.com/healthier-carrot-cake-cupcakes/

Almond Squares

Yield: 6 servings

3 eggs

3 tbsp almond milk

1/3 cup butter

1/3 cup xylitol

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp almond extract

2 cups almond flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sliced almonds

1. Preheat the oven to 340F. Line a loaf pan with parchment paper.

2. Add the eggs, almond milk, butter, xylitol, lemon juice, vanilla extract, and almond extract to a food processor. Blend to combine.

3. Add the almond flour, cinnamon, baking soda, and salt, and blend until you have a smooth and creamy batter.

4. Pour the batter into the prepared pan and bake for 35 minutes.

5. Remove cake from the oven and scatter the sliced almonds over the surface.

6. Return to the oven for a further 5 to 10 minutes or until the cake is cooked through (a toothpick inserted in the center should come out clean). Leave the cake to cool completely in the pan.

7. Cut into squares to serve.

Carb Manager

Tofu "Feta"

Yield: 1 1/2 cups

1 block extra firm tofu

1 tsp salt

1 tbsp oregano

1 tsp basil

1/4 cup lemon juice

1/2 cup apple cider vinegar

1/2 cup water

2 tbsp olive oil

1 tsp salt

1. Cube the tofu, and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.

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

3. Place the tofu cubes in a single layer onto prepared baking sheet. Sprinkle with salt. Bake for about 15 minutes, to dry out the tofu.

4. In the meantime, in a medium bowl, combine all other ingredients. Whisk to combine.

5. Add the tofu and stir, making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, or over night.

https://www.rabbitandwolves.com/vegan-watermelon-mint-and-feta-bites/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Lemon Poppyseed Cookies

Yield: 12 cookies

1/4 cup coconut oil, melted and cooled

1/3 cup sugar

1 egg

1/2 tbsp lemon juice

1/4 tsp almond extract⠀

zest of 1 lemon

1 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1/4 tsp baking soda⠀

1/4 tsp salt

1/4 cup granulated sugar (optional for rolling the cookies)

Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice, plus more if necessary

1 tsp lemon zest

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

2. In a large bowl, mix together the wet ingredients - coconut oil, sugar, egg, lemon juice, almond extract, and lemon zest. Mix until smooth.

3. Add in the almond flour, coconut flour, poppy seeds, baking soda, and salt. Stir to combine.

4. Let dough sit for 5 minutes.

5. Roll into 12 balls. Optional: roll each ball in a bit of sugar. Place cookies 2 inches apart on baking sheet. Gently flatten slightly with your hand.

6. Bake for 9 to 11 minutes. Let cool completely on baking sheet.

7. To make the glaze, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about a 1/2 tablespoon over each cookie.

https://www.ambitiouskitchen.com/paleo-lemon-poppyseed-cookies/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/