4 cups large flaked coconut
1 tablespoon avocado oil
2 tablespoons maple syrup
1 tablespoon coconut aminos
2 teaspoons smoked paprika
2 teaspoons sea salt
ground pepper to taste
​
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper. 
2. In a bowl whisk together avocado oil, maple syrup, coconut amino, paprika, salt and pepper. Add coconut flakes and toss to combine, making sure not to break up the flakes too much. 
3. Arrange on a baking sheet in an even layer. 
4. Bake in the oven for 20-25 minutes, lightly stirring the coconut halfway through. The bacon should be deep brown and lightly crispy on the edges. 
5. Allow to cool completely and store in ziplock bag. 

3 brown bananas, mashed
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
3 eggs
1/2 cup cashew butter
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
pinch of salt
1-2 tablespoons powdered sugar, for garnish

1. Preheat oven to 350 degrees. Grease a 8 x 4 loaf pan. 
2. In a food processor, add all ingredients and puree until completely combined.
3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
4. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
5. Once cool, top with powdered sugar!

Recipe cred PaleoOMG

2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2/3 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt)
1 1/2 cups peeled and diced apples

Topping:
1/4 cup almond flour
1 teaspoon coconut flour
3/4 teaspoon ground cinnamon
1 tablespoon coconut oil, room temperature
1 tablespoon maple syrup
1/3 cup chopped pecans (or walnuts)

1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners.
2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside.
3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg). 
4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt). 
5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins.
7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes.
8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely. 
These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours. 

Enjoy! Original recipe red TexanErin.com

Not surprised, this 7- ingredient, naturally sweetened with maple syrup and coconut sugar is dairy free, gluten free, vegan, crispy, crunchy, and nutritious!!! Recipe cred my very favorite website minimalistbaker.com

1/2 cup uncooked white quinoa
3/4 cup pecans, chopped
1/4 cup gluten free rolled oats
2 tablespoons chia seeds
2 tablespoons coconut sugar
2 tablespoons coconut oil
1/2 cup maple syrup
optional: sea salt

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.
2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt in mixing bowl- stir to combine.
3. In a small sauce pan- add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation. 
4. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined  baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible so it will cook evenly.
5. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they're just getting crisp and caramelized, so don't be afraid of that!
6. Let cool completely before breaking into bite-sized pieces with a sharp knife or your fingers.
7. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer up to a month!

​Recipe red my fave Minimalistbaker.com

Makes about 12 muffins

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup
1 teaspoon pure vanilla
2 cups gluten free flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 tablespoon of cinnamon 
salt (optional)

1. Preheat oven to 400 degrees. Prick the sweet potato a few times and bake until soft about 50 minutes-1 hour.
2. Peel the sweet potato and discard skin. Mash the potato into a mixing bowl. Whisk the oil, milk, maple syrup, and vanilla in with your potato. In a separate bowl, whisk the flour, baking powder, baking soda, and cinnamon/salt. Fold the dry ingredients in the wet.

I know- the mixture is a bit dry and looks yuck but trust me, when it cooks, it tastes like a cinnamon donut!

Evenly distribute the mixture into muffin tin. Bake for approximately 20-25 minutes. Brush the tops with a little maple syrup  if desired!

Recipe cred Gwyneth Paltrow

2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 cups tomato, diced
2 cups cucumber, diced
1/2 cup pitted Kalamata olives, chopped
1/2 cup red onion, diced
2/3 cup Feta, crumbled

1. In a bowl, combine garlic, oregano, sugar, red wine vinegar, and olive oil.
2. In a separate large bowl, add the rest of the ingredients and toss with dressing to coat.
3. Transfer to a few serving bowls. Enjoy with chips, pita chips, or wheat thins.

2 bananas
1 cup almond butter or other nut butter
1 tsp melted coconut oil
2 large eggs
1/2 tsp pure vanilla extract
1 tsp baking soda
add a dash of cinnamon or dairy-free/gluten-free chocolate chips to kick it up a notch!

1. Preheat oven to 400 degrees and grease muffin tin.
2. Add all ingredients to a blender and blend until smooth and well combined.
3. Pour batter into prepared tin. 
4. Bake for 12-14 minutes. Let cool and enjoy!

3 medium ripe bananas 
1/2 tsp pure vanilla extract
1 egg 
3 Tbsp coconut oil, melted
1/4 cup organic cane sugar (we used coconut sugar)
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup, depending on ripeness of bananas 
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond (or dairy-free milk)
1 1/4 cup almond meal
1 1/4 cup  gluten-free flour blend
1 1/4 cup gluten-free oats

1. Preheat oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper or grease.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk to combine. Last add almond meal, gluten free flour blend and oats. Stir until combined. 
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting. 
5. Serve with butter and honey or as is. Store leftovers in a covered container. Slice and freeze for longer term storage.
6. Enjoy!

3 tablespoons coconut oil
1 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons dried dill
4 teaspoons onion powder
1 teaspoon sea salt
3 cups chickpeas, drained and rinsed (2 15oz cans)

1. Preheat the oven to 400 degrees. In a small saucepan, melt the coconut oil over low heat. Whisk in the lemon juice, dill, onion powder, and salt. remove from the heat, and cover to keep warm.
2. Rub the chickpeas between your fingers, discarding any loose skins (the chickpeas will not crisp in the oven if wet). Allow to dry on a kitchen towel. Place chickpeas in a large bowl and toss them with the coconut oil mixture.
3. Spread the chickpeas on a baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp, 25-35 minutes.
4. Remove the chickpeas from the oven. Let them cool and serve at room temperature. Store in an airtight glass container at room temperature for up to one week.

Recipe cred Naturally Nourished cookbook