Date Nut Coconut Balls

Sweet tooth?  This is the perfect fix. Bite and enjoy!  Just try not to eat them all at once!

Date Nut Coconut Balls

Step 1:
1 T. ground chia seeds
1 T. ground flax seeds
8 medjool dates, pitted and pureed

Step 2:
3 T. honey
1 c. unsalted raw crunch almond butter (from Trader Joe's)

Step 3:
1/2 c. chopped almonds (soaked overnight and drained first)
6 whole wheat crackers, crushed (Ak Mak) - optional for a stiffer ball
1 scoop pea protein (Love & Peas from Nature Sunshine)
1 T. unsweetened cocoa
1-2 dashes stevia

Step 4:
1 c. unsweetened shredded coconut

Using a high powered blender, grind flax and chia seed.  Puree dates.  Combine all the wet ingredients in a large mixing bowl.  Add the dry ingredients (except the coconut) and combine.  Place the coconut in a bowl.  Use your hands to roll the mixture into little balls, roll in the coconut, place in an airtight container and store in the refrigerator or freezer, separating with wax of parchment paper.

Scratch Spice Cake

Always a crowd pleaser.  Love knowing that its healthy and 'delish' at the same time!

 
Scratch Spice Cake

2 eggs
1/2 c. oil
1 1/2 c. honey
2 1/2 c. applesauce

3 1/2 c. wheat flour (ground hard white winter wheat)
2 t. cinnamon
1 t. cloves
2 t. soda
1 t. salt

Mix wet ingredients in large batter bowl.  Add dry ingredients and mix.  Pour into jelly roll pan (cookie sheet with edges).  Bake for 35 minutes at 350 degrees.

Serve with bananas and whip cream.


For Pumpkin Cake:  Substitute pureed pumpkin for the applesauce and add 1 t. ginger.

For Chocolate Cake:  Substitute 1/4 c. unsweetened cocoa powder for 1/4 c. flour.  Omit the cinnamon and cloves.

Baked Oatmeal

Christmas Breakfast all year long?  Yup, it's that good.  This is our traditional Christmas Breakfast and one that we have often throughout the year because it is just that yummy, and of course its good for you too.  Enjoy one of our favorite treats for breakfast, a snack, or dessert.  I like it any time.

Baked Oatmeal

2 1/2 c. steel cut oats
1 can coconut milk
1/2 c. coconut oil
4 eggs
1/2 c. honey
1 t. baking powder
1/2 t. salt
2 t. cinnamon
2 t. vanilla
2 c. chopped apples
1 c. raisins
1 c. craisins
2 c. chopped almonds

Mix oats and coconut oil in a bowl, cover bowl and set on counter overnight (8-12 hours).  In the morning, beat coconut oil, honey, and eggs until glossy.  Add baking powder, salt, cinnamon and vanilla and beat.  Stir in oats, raisins, craisins, and chopped apples. Pour into 9x13 inch baking dish and bake at 350 degrees for 50-60 minutes.

Notes:

*I like to soak my almonds overnight in the refrigerator in purified water.  Drain in the morning and chop. 
*You can substitute regular old-fashioned rolled oats instead of steel cut.  Decrease baking time to 30-40 minutes.