From Kristi's Kitchen
Ingredients:
2 c. oat flour
2 tbsp. aluminum free baking powder
1 1/4 tsp. sea salt
2 tbsp. coconut palm crystals
1/2 tsp. cinnamon
1 tsp. pure vanilla extract
1 1/4 c. organic/raw milk
1/4 c. grape seed oil
2 organic eggs
1 c. organic blueberries, fresh or frozen
Directions:
-Combine all ingredients
-Cook on 375 degree griddle
-Top with organic butter and organic honey or organic maple syrup
From Kristi's Kitchen
Ingredients:
2c. filtered water
1c. organic rolled oats
1/4 tsp. sea salt
1 tbsp. organic butter
1/4 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
2 tbsp. coconut palm crystals
1 1/2 tsp. raw organic honey
2 tbsp. organic raisins (optional)
Directions:
-Cook oats in boiling water with sea salt
-Stir in remaining ingredients
-Enjoy
From Kristi's Kitchen
Ingredients:
1 c. coconut nectar
2 envelops organic unflavored gelatin
1 tsp. pure vanilla extract
6 tbsp. warm filtered water
1/4 tsp. sea salt
1 bag organic chocolate chips with small amount of grape seed or coconut oil for melting
organic graham crackers or organic granny smith apples for dipping
Directions:
-Dissolve gelatin in warm water
-Add in nectar, vanilla and salt
-Beat with hand mixer for 10-15 minutes until thick
-Spread into lightly greased 9x13 casserole dish
-Top with your favorite melted organic chocolate
-Serve at room temp along side your favorite organic dippers (graham crackers or granny smiths are fabulous options)
You can opt to place the dip into the refrigerator and allow to congeal for 30 minutes...then, using a cookie/biscuit cutter, cut rounds -place on individual graham crackers- serve at room temperature - making individual s'more treats perfect for your next dinner party. Garnish with fresh organic strawberries or raspberries to dress it up...
ENJOY!
From Kristi's Kitchen
For topping:
1 stick (½ cup) unsalted organic butter
1 c.coconut palm crystals
1/3 c. coconut nectar OR organic/local honey
2 tablespoons organic half-n-half
3/8 tsp. sea salt
2 c. chopped pecans
1 1/4 tsp. pure vanilla extract
2 organic eggs, beaten
Directions:
-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla.
-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture
-Fold in pecans
-Remove the crusts from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface (about 1 tbsp. in each)
-Return the pan to the oven and bake an additional 18-20 minutes.
-Remove the pan and allow the bites to fully cool in the pans.
For the Crust:
1 1/2 c. blanched almond flour
1/2 tsp. sea salt
10 California dates
1/2 a stick of organic unsalted butter
1/2 tsp. pure vanilla extract
Directions:
-Preheat oven to 350 degrees
-Combine flour, salt and dates in food processor
-Process until fine
-Add in butter and vanilla
-Continue processing until dough forms
-Drop by the teaspoonful onto parchment muffin tin liners
-Spread evenly over the center of each liner and gently place in individual muffin tins
-Bake in preheated oven for 8-10 minutes; until crust is golden
-Cool Completely and assemble
