Elsa

Garbanzo bean cookie

can rinsed s&w garbanzo beans
I blended in food processor to act as paste like the butter
1/2 cup honey
2 tsp baking powder
2 cup oat flour (I made blending oats in food processor until fine)
1/2 cup sugar substitute I used winco sucrolose.
After blending rinsed garbanzo beans mix blended oat flour with b powder honey and sucrolose. Can roll out on oat flour to cut. I riled in my hands and mashed into a disc bake 350 for 10 min.
I used some coconut cream icing with beet juice to color . I put on half. Next time ill make some with cinnamon!

Apple pie jello shot

three packets knox clear gelatin
pour into one cup cold apple juice to dissolve 2min
boil two cups apple juice
add 1 tsp cinamon
2tbl honey or sugar
1/2 cup applesauce or cooked chopped apples
add boiling juice to gelatin
once cool
add one cup spiced rum
pour into 9x9 
greased pan
chill one hour or overnight
slice into squares

butternut squash soup

roast whole butternut squash until soft
scoop out inside
fry one chopped onion in olive oil
three cloves garlic mashed and chopped
cook until brown
salt n peppar
tsp yellow curry
tsp ginger
red peppar flakes
1/4 tsp chipolete peppar or cyanne
add chicken broth bring to boil
pour into blender with chopped squash
blend till creamy
pour back into pot simmer . add salt to taste and coconut milk to make creamy

protein almond pomegrant kale spinach banana

pumpkin brownie

1/2 cup coconut oil butter
1/2 cup veg oil
1 1/4 cups granulated sugar
3/4 cup pumpkin puree from fresh roasted pumpkin
1 cup unsweetened cocoa powder
1 egg
1 tsp vanilla
1/4 c almond milk
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp baking powder
1/2 tsp  salt
1 1/3 cups all purpose flour
1 cup dark chocolate chips
1 cup shredded coconut unsweetened Instructions
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a mixing bowl, whisk the coconut oil, and sugar together.
When well combined, whisk in the pumpkin.
Add the cocoa, cinnamon, allspice, baking powder, and salt to the bowl. stir  until there are no bits of dry cocoa left.
stir in the flour and chocolate chips. You want to thoroughly incorporate all the ingredients, without over mixing.
Spread the batter into an even layer in the pan. Sprinkle with the coconut and pat gently, so it adheres to the batter.
Bake about 45 minutes, on the bottom rack of the oven. The brownies are done when the coconut is golden brown.
. Allow to cool completely (at least 90 minutes), before cutting.

strawberry chard protien almond milk coconut water

raw pumkin tartlets

crust:
1/2 c walnuts
1/2 c pecans
1 tbl unsweetened cocoa powder
2 tbl honey or grade b maple syrup
1 tbl melted coconut oil
filling :
1 c roasted sugar pumpkin puree
1/4 full coconut cream canned
1 tsp vanilla
2 tbl honey
2 tsp pumpkin pie spice

blend nuts and cocoa until creates a crumble. add oil and honey to bring together a dough. press into resusable liners and refrigerate to set
. mix pureed pumpkin and cream blend on spices and honey. pour into liners over crust and refrigerate.

Cheesecake filled pumpkin muffin

One cup oatmeal blended into flour
1/2 cup whole wheat flour
One tsp salt
One tsp baking powder
1/2 tsp baking soda
1tsp cinamon
1 tsp pumpkin pie spice

One can pumpkin puree
One egg
1/2 cup agave nectar
One tsp vanilla
1/4 c coconut palm sugar
One half cube softened butter
1/2 c almond milk
Mix flour and dry ingredients set aside
Blend wet ingredients
Combine folding together
Pour into prepared muffin pan
Mix half pack softened cream cheese with  tbl agave and cinamon. Dalup into middle on muffins. Bake 350 25 min . Cut uo raw almonds and toast with salt olive oil and agave

Dried friut granola bar

Ingredients:

3/4 cup gluten-free rolled oats, ground into a flour

1/4 c raw almonds

1/4 c cashews
1/4 c almond milk or more for dough texture
3/4 cup packed pitted Medjool dates or apricots or cherries
2 tbl chia seeds
1/4 c peanut butter
1/4 c honey

1/4 c coconut oil melted
1 tbl sesame seeds for top
1 tbl sunflower seeds for top

1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt

1/4 c dark chocolate chips

1 tbl flax meal

1/4 almond flour

Directions:

Preheat oven to 325F and line a jelly roll  square pan with two pieces of parchment paper, one going each way.
. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add warm honey 2 tbl almond milk and 1/4 c melted coconut oil

Add dried friut pitted dates into blender.

Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates. I used dried plums and dried cherries until super smooth.
Add all of the ingredients into the bowl with the oat flour and stir well until combined.
Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly sprikled coconut and sunflower seeds to smooth it down if necessary.
Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes cool for another 5-10 minutes. Slice and enjoy!