Bev's Recipe Collection

• 2 t salt
• 1/2 t paprika
• 1/4 t onion powder
• 1/4 t garlic powder
• 1/8 t pepper

Mix and set aside.

• 4 pounds gold potatoes, halved or quartered
• 2 green pepper, diced 1″
• 1 large sweet onion, diced 1″

Place veggies on parchment-lined trays. Drizzle with olive oil and stir. Sprinkle with spices and stir. Bake at 425 degrees for 45 minutes.

• eggs
• shredded cheddar cheese
• salsa

Scramble the eggs and place roasted veggies on top. Serve with shredded cheese and salsa.

• 3 C oat flour (I mill 3 C oats in my Nutribullet.)
• 8 t baking powder
• 1 t salt
• 2 eggs
• 3 T olive oil
• 1/4 C honey
• 1 C milk (or buttermilk or kefir)

Combine dry ingredients. Add wet ingredients and wisk until combined. (Don’t over beat.) Grease a 9×13″ baking dish. Pour in the batter and smooth out. Bake at 350 for 20 minutes.

Great for strawberry shortcake!

from the Bread Beckers Recipe Collection

• 2 cups almond flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1/2 cup raw almond butter
• 1/2 cup coconut oil
• 1/4 cup honey granules (or sugar)
• 1/4 cup honey
• 2 eggs
• 1 tsp pure vanilla extract

Whisk together the almond flour, baking soda, cinnamon, and salt. Add the remaining ingredients and mix until combined. (You may need to allow the dough to chill first for a little bit for the dough to be easier to work with). Shape into 3/4″balls and place on trays, flattening the dough till it’s about 1/4″ thick. Bake at 350 for 10 minutes, until set.Remove from trays. Eat fresh or cooled. These store well in the freezer for extra crunch.

Recipe adapted from Veggie Inspired

• 2 eggs
• 1 mashed banana
• 1 tsp cinnamon
• 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

• 1 C fine rice flour (Arrowhead Mills)
• 2/3 C chickpea flour
• 1 C tapioca starch
• 2 t ground ginger
• 1 t ground cinnamon
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/2 C olive oil
• 1 large egg
• 1 C fine sugar (honey granules powdered in a NutriBullet)
• 1/4 C molasses

In a bowl, blend the flour, starch, ginger, cinnamon, baking powder and soda, and salt. In a large bowl, use a hand mixer to combine the oil, egg, and sugar. Beat in the molasses. Stir in the dry ingredients until the dough is fully blended.

Form the dough into 1-inch balls. Place the balls about 2 inches apart on a baking stone.

Bake the cookies for 12 minutes, rotating the sheets halfway through. Allow them to cool for only 5 minutes. Use a metal spatula to transfer them to a cooling rack.

from Against the Grain by Nancy Cain (adapted by Faith)

• 2 large ripe bananas
• 1/3 cup peanut butter
• 2/3 cup applesauce
• 1 teaspoon vanilla
• 1 1/2 cups oats
• 1/2 nuts, raisins, coconut, and/or chocolate chips

Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.

Makes 32 cookies

Thank you, Nancy, for sharing this recipe!

• 4 very ripe bananas, mashed
• 1/3 C coconut oil
• 1/2 C sugar
• 2 large eggs
• 1 t vanilla
• 1 t. baking soda
• 1 1/2 C Pillsbury gluten-free all purpose flour
• optional: blueberries, walnuts, or raisins

Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.

adapted from mamaknowsglutenfree.com

• 2 1/2 lbs. potatoes (red or gold)
• 1 1/2 T minced garlic
• 1 T dried oregano
• 1 t salt
• 1/4 t black pepper
• 1/2 cup olive oil
• 1 1/2 cups broth or water
• 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

These bars are high in iron!

• 1/4 cup quinoa, uncooked
• 1/2 cup almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15 oz. can pumpkin puree
• 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

• 1 cup peanut butter
• 1 cup honey
• 6 cups oat cereal O’s
• 1 C unsalted peanuts, optional

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. If desired, add peanuts. Spread onto a parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut the bars and freeze again on the pan. Later, separate the bars and place in a zip-lock bag in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

This is a quick and easy replacement for No-Bake Energy Bars.