Coconut Cherry Granola Bars, Grain Free

INGREDIENTS

1/4 cup butter
1/4 cup almond butter
2 tbsp maple syrup
1/4 cup steviva blend (or sweetener that equals 1/2 cup sugar)
2 cup almond meal
1/2 cup sliced almonds
1/4 cup ground flax
1/2 cup sunflower seeds
1 cup shredded, unsweetened coconut
1 cup dried, unsweetened cherries (or cranberries)

DIRECTIONS

In a medium saucepan, melt butter. Add almond butter, maple syrup and steviva blend. Allow steviva to dissolve.
Add remaining ingredients. Mix well and allow to cook for 10-15 minutes, mixing often.
Spread into a greased 8″ square pan. Refrigerate overnight until firm.
Turn out onto a cutting board and cut into 16 bars. Keep in an airtight container in the fridge.

 

 

 

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 259.7

• Total Fat: 19.9 g
• Cholesterol: 7.7 mg
• Sodium: 23.1 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 4.5 g
• Protein: 6.1 g

Grain Free, Low Carb Pizza Crust

Grain Free Pizza Crust

 

INGREDIENTS

 

2 1/4 tsp quick rise yeast
2 cups almond flour
1 cup chickpea flour
1 tsp baking powder
1 egg, beaten
1/4 cup warm water

 

DIRECTIONS

 

Preheat oven to 300 degrees.
Combine all ingredient s in a mixing bowl. It will be thick, sticky batter.
Line a 12″ pizza pan with cooking parchment. Place dough on top and top with another layer of parchment. Roll and press dough out to edges of pan.
Bake for 15 minutes.
Put pizza toppings on crust.
Increase oven temperature to 350 degrees. Bake crust with toppings until cheese is melted and slightly browned. Approximately 10-15 minutes.

 

Makes 12″ pizza. 8 slices.

Per slice:

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.9

• Total Fat: 15.0 g
• Cholesterol: 23.3 mg
• Sodium: 73.5 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 3.6 g
• Protein: 8.6 g

MMMmmm!~ Low Carb Pizza!

Raspberry Rhubarb Bars

Raspberry Rhubarb Bars

 

 

CRUST

1 1/2 cups almond meal
1/3 cup coconut oil, melted
1 tbsp steviva blend (or 2 tbsp sugar)
pinch sea salt

FILLING

1 package unflavored gelatin
2 tbsp water
3 cups raspberries
3 cups diced rhubarb
1/3 cup steviva blend (or 2/3 cup sugar)

TOPPING

1/2 cup cream cheese
1/4 cup milk
1 tbsp steviva blend (or 2 tbsp confectioner’s sugar)

 

 

DIRECTIONS

Preheat oven to 350 degrees.
Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.

Sprinkle the gelatin over the water and stir. Set aside. Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree.. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes.
Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.

Beat cream cheese and milk together. Take the 1 tbsp steviva blend and powderize it in a nut or see grinder until it is a fine powder. Add to cream cheese mixture.

Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.

Chill for about 3 hours.

OPTIONAL: Top with fresh berries.

Serving Size: makes 24 servings

 

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 99.4

• Total Fat: 8.0 g
• Cholesterol: 5.3 mg
• Sodium: 31.7 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

 

 

 

 

 

Grain Free, Low Carb, Herb Crackers

INGREDIENTS

2 1/2 cups almond flour

1/4 tsp sea salt

1/2 tsp baking soda

3 tbsp oil

2 eggs, beaten

1 cup grated parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients and mix well.

Roll out 1/2 the dough between 2 sheets of parchment paper, (approx 1/16″ thick) then slide onto a large baking sheet. The dough will cover the entire pan’s surface. Remove top layer of parchment. Cut with a pizza cutter into desired cracker size. I like mine small. About 1 1/4″.

Bake for approximately 12 minutes. Allow to cool. Repeat for second half of dough.

Serving Size: Makes 50 crackers