Peanut Butter Cookie Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

7 tbsp. coconut palm crystals (if you desire a no calorie sweetener; xylitol is a perfect equal part   exchange here)

1 tbsp. flax meal

3 tbsp. organic natural peanut butter

4 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with parchment paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Coconut flour is awesome...you are going to want to double this recipe! Make them in mini tins and pack them as the perfect on the go snack...SO GOOD! The kids are gonna love them, too! If you have a peanut allergy just substitute almond butter...

If you are planning ahead, you can make a large batch and freeze in individual portions -they do great!

Happy Eating!

Thyme Goat Cheese Bread

From Kristi's Kitchen

Ingredients:

1/4 tsp. pepper

1/2 tsp. garlic powder

1 tsp. thyme

1 tbsp. palm crystals

4 oz. goat cheese

1 tbsp. organic honey

1/2 c. grape seed oil

2 1/2 c. fresh milled whole wheat or spelt flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 organic eggs, beaten

1 c. organic whole fat yogurt

¼ c. organic half-n-half

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan OR 3 mini loaf pans

-Bake in preheated oven for 45 minutes OR 25 minutes for minis

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely