Coconut Nectar Marshmallow S'more Dip

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!

Gluten-Free Pecan Pie Bites

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

Pecan Sandies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

3 tbsp. coconut palm crystals

15 California dates

1/4 c. date sugar

1/2 c. pecans + pecan halves for cookie garnish

1 stick salted organic butter

1 tbsp. unsweetened almond milk

2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Place first 7 ingredients (minus pecan halves) in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Garnish each with pecan half

-Bake 7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

My hubby's favorite and perfect for holiday festivities!

Happy Eating!

Bear Claw Cookies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

1 tbsp. coconut palm crystals (may need up to 1 1/2 tsp. extra - depending on taste -start with 1/4 tsp. and work up)

15 California dates

1/4 c. date sugar

1 stick unsalted organic butter

1 tbsp. unsweetened almond milk

1 1/4 tsp. pure almond extract

Directions:

-Preheat oven to 350 degrees

-Place first 5 ingredients in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Bake 6 1/2 -7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

These cookies are completely gluten and grain free!

They were born out of my great love for the traditional bear claw pastry and the desire to have a healthier alternative that would satisfy my occasional craving for them but not wreck havoc on the figure! These worked! Healthy and delicious!

ENJOY!

Chocolate Pancakes... Fabulous and Oh-So Versatile!

From Kristi's Kitchen

Ingredients:

2 c. oat flour

1/4 tsp. baking soda

1 1/2 tsp. sea salt

5 tbsp. cocoa powder

2 organic eggs

2 tbsp. strong coffee

1 1/4 + 2 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

1/2 c. coconut nectar + 2 tbsp. coconut palm crystals

Directions:

-Combine all ingredients until well incorporated and cook on griddle

-Top with your favorite toppings and serve

Topping Suggestions:

Cherries and homemade whipped cream for a Black Forest flare

Peanut butter, banana slices and honey - we can call this the "Elvis"

Homemade cream cheese icing and strawberries

Orange Marmalade All-fruit spread (pictured above)

For more chocolatey decadence, a smear of Justin's brand "Chocolate Hazelnut Butter" will do!

Enjoy!

Spicy Chocolate Muffins with Frosting!!!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Cinnamon Streusel Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)

3 organic eggs

2 1/2 tbsp. unsweetened vanilla almond milk

2 1/2 tbsp. grape seed oil

3 drops liquid toffee stevia

1 1/4 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Prepare the crumble (see below)

-Line 9 regular muffin tins and fill 1/2 full

-Bake in preheated oven for 14-15 minutes

-Cool slightly before serving

Crumble Topping:

From Kristi's Kitchen

Ingredients:

1/2 c. almond flour

1/4 c. chopped pecans

2 tbsp. coconut palm crystals (xylitol)

1/2 tsp. cinnamon

1/8 tsp. sea salt

2 tbsp. organic unsalted butter

Directions:

-Combine all ingredients and mix until a pea sized crumble forms

-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

Decadently Rich Chocolate Muffins... With Frosting!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Moist & Tender Banana Nut Bread

From Kristi's Kitchen

(adapted from my Mama's recipe originally from The Hungry Potter)

Ingredients:

2 sticks organic unsalted butter

2 c. coconut palm crystals

6 frozen ripe bananas, slightly thawed

4 organic eggs

2 1/4 c. soft whole wheat pastry flour

2 tsp. sea salt

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans

Directions:

-Preheat oven to 350 degrees

-Combine dry ingredients in a separate bowl

-Cream butter and coconut palm crystals together in mixer

-Add bananas and continue mixing

-Crack in one egg at a time and continue mixing

-Slowly incorporate dry into the wet while mixing

-Fold in nuts

-Pour batter, evenly, into 2- 4x8 oiled loaf pans

-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness

-Cool in the pan for 20 minutes

-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Homemade Apple Pie...WOW!

From Kristi's Kitchen

Ingredients:

Pastry for 2 crusts (recipe below)

8 c. sliced, peeled assorted baking apples - about 3 lbs. 

2 tbsp. lemon juice

1 c. + 2 tbsp. coconut palm crystals

1/4 c. soft whole wheat pastry flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg, rounded

1/2 tsp. sea salt

2 tbsp. organic butter

1 organic egg yolk

1 tbsp. organic half-n-half

Directions:

-Preheat oven to 425 degrees

-Combine all ingredients -except egg yolk and half-n-half -  in mixing bowl

-Spoon into prepared pie plate

-Top with second crust

-Brush crust with yolk and half-n-half wash

-Cut slits into the crust for venting

-Bake in preheated oven for 15 minutes

-Reduce heat to 350 degrees and continue baking for 40-45 minutes; until golden and bubbly

Pie Crust:

Ingredients:

2 1/2 c. soft white whole wheat flour

1 tsp. coconut palm crystals

2 tsp. sea salt

2 sticks cold unsalted organic butter, cubed

1/4 c. cold coconut oil

1/2 c. + 1 tsp. water

Directions:

-Combine flour, crystals and salt in food processor

-Add butter and oil to the processor and pulse until pea sized

-Mix in water and continue to pulse until a dough ball forms

-Pour out onto floured surface

-Cut into two pieces

-Wrap the pieces individually in clear wrap and place in the refrigerator for 30 minutes

-Remove each piece one at a time; sprinkle flour out onto rolling surface

-Roll each piece into 9" pie plate size

-Transfer one crust to pie plate; fill with apples and top with second crust

-Brust with egg wash and an extra sprinkle of palm crystals and cinnamon

-Cut steam slits and bake

This was the best apple pie I have ever tasted and so simple to put together! I shocked myself...not being an apple pie fan and pretty much a novice...this one was made especially for my sister-in-law as a celebration of her new job and it was amazing! I couldn't be more pleased, so pleased in fact I'm ready to make another!

Happy Eating!

Amaretto Pecan Pie Bars

From Kristi's Kitchen

Ingredients:

For crust:

2 sticks unsalted organic butter, softened

2/3 c. coconut palm crystals

2 2/3 c. soft whole wheat flour

1 teaspoon sea salt

For topping:

1 stick (½ cup) unsalted organic butter

1 c.coconut palm crystals

1/3 c. coconut nectar

2 tablespoons organic half-n-half

3/8 tsp. sea salt

2 c. chopped pecans

3/4 tsp. pure vanilla extract

1 tsp. almond extract

2 organic eggs, beaten

Directions:

-Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper creating a 2 in. lip all the way around the pan

-Process crust ingredients in food processor until crumbly.

-Press the crust into the lined pan and bake for 20 minutes until golden brown.

-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, almond extract.

-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture

-Fold in pecans

-Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

-Return the pan to the oven and bake an additional 20-23 minutes.

-Remove the pan and allow the bars to fully cool in the pan.

Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

Banana "Ice Cream"

From Kristi's Kitchen

Ingredients:

2 ripe bananas, sliced and frozen
2 tsp. pure vanilla extract
4 tbsp.  organic/raw heavy whipping cream

Directions:

-Blend all ingredients until smooth -soft serve consistency
-Place in freezer for at least 30 minutes and serve with a dap of homemade whipped cream

*To mix it up a bit add in a tbsp. of natural peanut butter and call it the "Elvis" for fun!

The Bomb Brownies

From Kristi's Kitchen

Ingredients:

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. coconut palm crystals

1 tbsp. date sugar

1 tsp. pure vanilla extract

1 c. soft whole wheat pastry flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking soda

1 tsp. sea salt

1 c. grated zucchini, processed in food processor

1/4 c. chopped walnuts

1/4 c. almond milk (optional - depending on the moisture level in your zucchini - use enough to accomplish batter consistency)

Directions:

-Pre-heat the oven to 350 degrees

-Lightly oil a 8x8 baking dish

-Mix together wet ingredients and dry ingredients separately

-Fold in walnuts

-Spread the mixture evenly into the baking dish

-Bake for 22-25 minutes until the brownies are slightly springy to the touch

Remove from the oven and cool completely before icing

Enjoy!

Fluffy Chocolate Frosting:

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Spread over cooled brownies and cut into squares

Apple Date Pecan Cinnamon Bread

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

2 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 3/4 tsp. ground cinnamon

3 tbsp. coconut palm crystals

1/2 c. diced organic apple

1/2 c. chopped dates

1/3 c. chopped pecans

2 organic eggs, beaten

1 1/2 c. Beyond Organic plain flavored AMASAI (kefir)

1/4 c. grape seed oil OR unsalted organic butter, melted

1 tsp. pure vanilla extract

1/4 c. coconut nectar

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 55-60 minutes; covering with parchment for the last 25 minutes so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Strawberry Mousse

From Kristi's Kitchen

Ingredients:

1 c of Strawberry Puree (see below)

14oz. coconut milk (I used Thai Kitchen's Organic Coconut Milk)

2 tbsp. coconut palm crystals

20 drops strawberry liquid stevia

1/4 tsp. sea salt

1 tsp. xanthan gum

Directions:

-Combine all ingredients in a large mixing bowl

-Using hand mixer, whip until light, fluffy and thick

-Place in individual ramekins and refrigerate for at least 30 minutes to set

Perfect as a day before make ahead!

Makes 6 -4 oz. portions

Strawberry Puree

From Kristi's Kitchen

Ingredients:

2 c. fresh organic strawberries

10 california dates

1 tsp. organic lemon zest

Directions:

-Puree in a food processor and use in this recipe

Chocolate Dipped Mango Delights

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3/4 c. California dates

1/3 c. chopped pecans

1/3 c. dried mango pieces

1/4 tsp. sea salt

1/2 tsp. vanilla

1 1/2 tsp. coconut nectar

1 bar of Beyond Organic Dark Chocolate melted with 1 tsp. grapeseed oil, coconut oil or organic unsalted butter

Directions:

-Combine all ingredients in a food processor and process until a gooey ball is formed

-Remove the mixture and form into small balls

-Roll to coat in melted chocolate

-Store in an airtight container in the refrigerator

Hershey "Perfect Chocolate Cake" Made MORE Perfect!

From Kristi's Kitchen

Ingredients:

2 c. coconut palm crystals
1-3/4 c. whole wheat pastry flour
3/4 c. cocoa powder

2 tsp. sea salt
1-1/2 tsp. aluminum-free baking powder
1-1/2 tsp. baking soda
2 organic eggs
1 c. organic half-n-half OR coconut milk
1/2 c. grapeseed oil (makes it really moist)
2 tsp. pure vanilla extract
1 c. boiling water


Directions:

-Heat oven to 350°F
-Grease and flour two 9-inch round baking pans
-Stir together crystals, flour, cocoa, baking powder, baking soda and salt in large bowl
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
-Stir in boiling water (batter will be thin)
-Pour batter into prepared pans
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
-Cool 10 minutes; remove from pans to wire racks
-Cool completely and frost

Also makes 14 jumbo sized cupcakes

The cupcakes pictured above were drizzled with organic white and dark chocolate...YUMMY!

Other Frosting options:

Cream Cheese Whipped Icing
Ingredients:
4 oz. organic cream cheese, softened
3 tbsp. organic butter, softened
2 tbsp. raw organic honey
¼ tsp. pure vanilla extract
1/8 tsp. sea salt
7 drops toffee flavored liquid stevia or a bit more palm crystals
1 tbsp. organic half-n-half
1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved
-Fold in half of coconut and pecans, reserving the rest for garnish

Strawberry Cream Cheese Frosting
Ingredients:
4 oz. organic cream cheese, softened
4 tbsp. organic butter
2 tbsp. strawberry puree
1/8 tsp. pure vanilla extract
1/8 tsp. sea salt
1 tbsp. coconut nectar
20 drops strawberry flavored liquid stevia (to taste)
1 tbsp. organic half-n-half

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add nectar, vanilla, puree, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved

Strawberry Puree
Ingredients:
2 c. quartered organic strawberries
1/2 tsp. organic lemon zest
5 dates
1 1/2 tsp. filtered water

Directions:
-Process in food processor until smooth

Carrot Cake Cookies

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 ¼ c. blanched almond flour

¼ tsp. sea salt

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

1/4 tsp. allspice

5 dates

1 tbsp. coconut nectar

¼ c. organic butter

1 ½ tsp. pure vanilla extract

1 ½ tbsp. Plain flavored AMASAI or almond milk

½ tsp. organic lemon zest

¼ c. chopped walnuts

¼ c. grated organic carrots

2 tbsp. organic raisins

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 9 ingredients into food process and process until fine

-Add next 4 ingredients and continue processing until dough forms

-Turn dough out into mixing bowl and fold in remaining 3 ingredients

-Scoop dough by teaspoonful onto lined baking sheet and press down into circle

-Bake in preheated oven for 10-12 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Coconut Strawberry Chocolate Mousse Pie

From Kristi's Kitchen

Mousse Ingredients:

14 oz.chilled coconut milk (overnight)

1/3 c. cocoa powder

3/4 c. ground dehydrated dates (also called "Date Sugar")

1/4 c. unsweetened coconut flakes

1/2 tsp. pure vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl and whip with a hand mixer until smooth and fluffy and set aside

Crust Ingredients:

1 1/2 c. blanched almond flour

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

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, cinnamon and dates in food processor

-Process until fine

-Add in butter and vanilla

-Continue processing until dough forms

-Spread evenly in pie plate (9 inch)

-Bake in preheated oven for 10-12 minutes; until crust is golden

-Cool Completely and assemble

ASSEMBLY DIRECTIONS:

-Spread Mousse evenly into cooled pie crust

-Top with sliced organic/locally grown strawberries and a sprinkle of extra coconut flakes

-Chill until ready to serve

Makes 12 servings

Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

3/4 c. date sugar, plus a bit more for dusting

2 1/4 c. fresh milled whole wheat pastry flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

6 tbsp. organic greek yogurt

2 organic eggs

1 tsp. pure vanilla extract

1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins

1 c. organic half-n-half or plain flavored Beyond Organic Amasai

12 tsp. cherry filling (see recipe below)

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix wet into dry

-Place 2 tbsp. of batter into greased muffin tins

-Top with 1 tsp. of cherry filling

-Add another tablespoon of batter to each tin -spreading it to cover jelly filling

-Bake in preheated oven for 15-20 minutes; until golden

-Cool in muffin tin for 5 minutes

-Loosen sides with a knife

-Remove and coat each donut muffin in extra date sugar

-Serve warm

Makes 6 servings

Cherry Filling:

Ingredients:

1 c. frozen dark cherries

2 1/2 tbsp. coconut nectar

1/4 c. filtered water

1 tsp. pure almond extract

1/8 tsp. sea salt

1/4 tsp. xanthan gum

Directions:

-Combine all ingredients in a sauce pot

-Over MED heat bring mixture to a boil

-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)

-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!