2 Savory Almond Crackers (Raw, Vegan, Dairy Free, Grain Free, Vegetarian, Low-Carb, Gluten Free)

Preheat oven to 325 degrees.

1/2 c Almond Meal
2 Tbsp Flaxseed Meal
2 Flax Eggs (2 Tbsp Flaxseed Meal + 6 Tbsp Water)
2 Tbsp Coconut Oil/ 3 Tbsp Coconut Butter
1 tsp Garlic Powder
1/4 tsp Salt (optional)
1 Tbsp Thyme

Spray a cookie sheet with non stick cooking spray or spray coconut oil.

In a small bowl, mix together your flaxseed meal and water to make 2 flax eggs. Set aside. Mixture will thicken after 2-3 minutes.

Meanwhile, whisk together all of your dry ingredients.
Then, stir in your coconut oil/butter & flax egg (& agave/honey).
Mixture will now resemble a dough.

Spread out onto baking sheet and flatten with your fingers or the back of a large spoon. To help with the mixture sticking to your fingers/spoon, simply spray them with nonstick spray and continue to flatten.


Bake for 25-30 minutes, or until crackers turn a golden brown. Remove from oven & cool slightly. Cut into 4 rows & columns with a pizza cutter.

Makes 16 crackers.
Double the recipe for more crackers!

Now go ahead and top these lovely crackers with laughing cow spreadable cheese OR a variety of butters!

I taste tested mine with almond, cashew & coconut butter from Artisana. TO DIE FOR!!!
See my Artisana Butter Review here.

*This recipe has been designed, measured, concocted & created by ME*

1 Sweet Cinnamon Almond Crackers (Raw, Vegan, Dairy Free, Grain Free, Vegetarian, Low-Carb, Gluten Free)

Preheat oven to 325 degrees.

1/2 c Almond Meal
2 Tbsp Flaxseed Meal
2 Flax Eggs (2 Tbsp Flaxseed Meal + 6 Tbsp Water)
2 Tbsp Coconut Oil/Coconut Butter
1 tsp Cinnamon
1/4 tsp Salt (optional)
1 packet Stevia or 1 tsp Agave Nectar/Honey

Spray a cookie sheet with non stick cooking spray or spray coconut oil.

In a small bowl, mix together your flaxseed meal and water to make 2 flax eggs. Set aside. Mixture will thicken after 2-3 minutes.

Meanwhile, whisk together all of your dry ingredients.
Then, stir in your coconut oil/butter & flax egg (& agave/honey).
Mixture will now resemble a dough.

Spread out onto baking sheet and flatten with your fingers or the back of a large spoon. To help with the mixture sticking to your fingers/spoon, simply spray them with nonstick spray and continue to flatten.

Bake for 25-30 minutes, or until crackers turn a golden brown. Remove from oven & cool slightly. Cut into 4 rows & columns with a pizza cutter.


Makes 16 crackers.
Double the recipe for more crackers!

Now go ahead and top these lovely crackers with laughing cow spreadable cheese OR a variety of butters!

I taste tested mine with almond, cashew & coconut butter from Artisana. TO DIE FOR!!!
See my Artisana Butters Review here!

*This recipe has been designed, measured, concocted & created by ME*

0 Pumpkin Spice Chocolatey Chip Oatmeal Cookies (Gluten Free, Low Carb, Wheat Free, Soy Free, Low Sugar)

Preheat oven to 350 degrees.

Dry Ingredients*:

2 c Rolled Oats
1.5 c Almond Meal/Flour
1/2 c Organic Sugar
1 tsp Baking Soda
1 tsp Baking Powder
2 Tbsp Flaxmeal
1 tsp Pumpkin Pie spice
1/3 c Chocolate Chips/ Cocoa Nibs

Wet Ingredients:

1/2 c Coconut Oil or Melted Butter
1/8 c egg Whites OR 1 Egg
1/4 c Pumpkin Puree
2 tsp Vanilla Extract
A splash of almond milk (optional)

Combine your dry ingredients in a medium bowl. Stir in your coconut oil so the mixture is crumbly. Continue to add in the egg whites, pumpkin puree, almond milk (optional) & vanilla extract.


Drop by the tablespoon or form into golf-ball sized balls & flatten onto a non-stick baking sheet.
Bake for 15 -20 minutes or until golden brown.


**If using carton egg whites, use 1/8 c or 2 Tbsp

Cookies will be soft. Let cool before serving!

Top with my Home made Pumpkin Butter & Pumpkin Seeds for extra pumpkin flavor!


*This recipe has been designed, measured, concocted & created by ME*

[The fats contained in this recipe are all considered healthy fats. The fats come from the almond meal and coconut oil. ]

0 Peanut Butter Cookies (Gluten Free, Low Carb, Grain Free, Wheat Free, Soy Free, Low Sugar)

Yield: 16 cookies

Preheat oven to 350 degrees.

Dry Ingredients:

2/3 c Almond Meal
1/3 c Coconut Flour
1/3 c Peanut Powder (PB2)
1/6 c (2 Tbsp + 2 tsp) Organic or Coconut Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda

Wet Ingredients:

1/4 c Egg Whites
1/4 c Coconut Oil
1 tsp Vanilla Extract
A dash of Unsweetened Almond Milk

Mix your dry ingredients together in a bowl to remove any clumps. Continue to add in your wet ingredients. Combine well. Dough should be thick and sticky.

Drop by the tablespoon onto a greased cookie sheet. Press using a fork, criss-crossing, or press down using 3 fingers to flatten.

Bake for 15 minutes or until golden brown. Allow to cool slightly & serve! Store in an airtight tupperware container for up to 2 weeks.


*This recipe has been designed, measured, concocted & created by ME*

0 Double Almond Chip Cookies (Gluten Free, Low Carb, Grain Free, Wheat Free, Soy Free, Low Sugar)

Yield: 16 Cookies

Preheat oven to 350 degrees.

Dry Ingredients:

2/3 c Almond Meal
1/3 c Coconut Flour
1/3 c Organic or Coconut Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 c Chocolate Chips/Cocoa Nibs OR Almond Slivers

Wet Ingredients:

1/4 c Egg Whites
1/4 c Coconut Oil
1 tsp Vanilla Extract
2 tsp Almond Extract
A dash of Unsweetened Almond Milk

Mix your dry ingredients together in a bowl to remove any clumps. Continue to add in your wet ingredients. Combine well. Dough should be thick and sticky.

Drop by the tablespoon onto a greased cookie sheet. Press using a fork, criss-crossing, or press down using 3 fingers to flatten.

Bake for 15 minutes or until golden brown. Allow to cool slightly & serve! Store in an airtight tupperware container for up to 2 weeks.


*This recipe has been designed, measured, concocted & created by ME*

0 Double Chocolatey Chip Cookies (Gluten Free, Low Carb, Grain Free, Wheat Free, Soy Free, Low Sugar)

Yield: 16 Cookies

Preheat oven to 350 degrees.

Dry Ingredients:

2/3 c Almond Meal
1/3 c Coconut Flour
2 Tbsp Cocoa Powder
1/3 c Organic or Coconut Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda

Wet Ingredients:

1/4 c Egg Whites
1/4 c Coconut Oil
1 tsp Vanilla Extract
A dash of Unsweetened Almond Milk

Mix your dry ingredients together in a bowl to remove any clumps. Continue to add in your wet ingredients. Combine well. Dough should be thick and sticky.

Drop by the tablespoon onto a greased cookie sheet. Press using a fork, criss-crossing, or press down using 3 fingers to flatten.

Bake for 15 minutes or until golden brown. Allow to cool slightly & serve! Store in an airtight tupperware container for up to 2 weeks.

*This recipe has been designed, measured, concocted & created by ME*

0 Pumpkin Alfredo

Heat a large skillet over medium heat.

Ingredients:

1 can Coconut Milk (15 oz)
1 can Pumpkin Puree (15 oz)
2 Yellow Chilies
1 medium Onion
1 Tbsp Ground Ginger
1/2 tsp Salt (optional)
1 tsp Ground Garlic Powder
1 palm full of Dried Parsley
1 zucchini, cubed
2 Tbsp Coconut Oil
2 c Spinach or Kale**

Slice your onion, chilies & zucchini into small chunks.Simmer them in coconut oil over medium heat until tender. Add in your spinach or kale & heat until wilted.

Add in your coconut milk & pumpkin puree. Continue whisking in your spices; salt, ginger, garlic & parsley.

Simmer for 10-15 minutes.

Serve over spaghetti squash with hemp hearts for a hearty low carb meal!

**Kale not shown in photo