Bev's Recipe Collection

• coconut oil
• 1 large onion
• 1 1/2 t minced garlic
• 3 pounds ground chuck
• 1 T chili powder
• 1 1/2 t cumin
• 1 1/2 t salt
• 1 t paprika
• 1/4 t pepper
• 2 (15 oz.) cans tomato sauce
• 3 (15 oz.) cans red beans, drained and rinsed
• 1 1/2 cans water or chicken broth
• 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

• 1 cup peanut butter
• 3 medium ripe bananas
• 2 tsp vanilla extract
• 1/8 tsp  salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

• 1/3 cup almond butter (I used this recipe)
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

• 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
• 1 cup honey granules (or sugar)
• 1/4 cup maple syrup
• 3 Tbs cocoa
• vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

Ingredients:

• 3 cups unsweetened almond milk
• 4 eggs
• 2 large ripe bananas
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 4 cups old fashioned rolled oats

Instructions:

1. Blend all ingredients in a blender.
2. Heat a skillet or griddle to medium heat.
3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com

These are a big hit!

Ingredients:

• ⅔ cup (2¾ oz.) almond flour
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 6 oz. chocolate chips
• ½ cup (4 oz.) coconut oil
• 1/4 cup honey granules (or sugar)
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup peanuts
• 5 oz. chocolate chips
• 1 cup creamy peanut butter
• 1 1/4 cups puffed rice cereal

Instructions:

1. Line a 8″ x 8″ pan with parchment paper and then lightly grease.
2. Whisk together the almond flour, salt, and cocoa powder.
3. In a pan on medium-low heat, warm the chocolate chips and coconut oil until melted; whisk in the honey granules.
4. Add eggs and vanilla and whisk to combine (the mixture should be close to room temperature).
5. Fold in the flour mixture until just a bit of the flour is still visible.
6. Pour batter into prepared pan, and bake at 350 for 23 minutes or until a toothpick comes out with moist crumbs still attached. (The bars will firm up as they cool.)
7. Sprinkle with peanuts.
8. After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a saucepan over medium-low heat; stir in the puffed rice cereal until coated.
9. Spread the topping evenly over the bars.
10. Refrigerate for at least 2 hours before cutting and serving. Store in refrigerator. Enjoy! 🙂

Recipe from Bakerita

For the apples:

• 16 cups apples, peeled and diced
• 2 tablespoons pure maple syrup
• 6 tablespoons water
• 4 teaspoons cinnamon

For the crumble topping:

• 2 cup old-fashioned oats (or 1 cup buckwheat flour)
• 1 cup almond flour
• 1 cup chopped pecans (I use pecans)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup

In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.

Recipe from Healthy Liv

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

• 1 t minced garlic
• 1 t salt
• 1 t paprika
• 1 t Italian seasoning
• 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the above ingredients and rub over a 6-7 pound turkey. Cook on low 5-7 hours. Enjoy!

A quick and easy, slightly sweet, moist and delicious rice flatbread.

• 2 1/4 cup rice flour (I grind my own in a high-power blender)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup softened butter (or olive oil)
• 1/2 cup water
• 3 Tbs honey
• 4 eggs

1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
2. Whisk together the rice flour, baking powder, and salt.
3. Add the butter, water, honey, and eggs, and whisk till combined.
4. Pour batter into the prepared pans and smooth the batter out evenly.
5. Bake for 12-14 minutes, or until it feels set to the touch.
6. Cut the bread into squares and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

Note: Add cinnamon and raisins for a yummy twist. Wipe the parchment papers and reuse them.