Chocolate Peanut Butter Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup brewed coffee
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats
o 1 teaspoon decaf coffee, ground
o 2 teaspoons baking soda
o 1 teaspoon baking powder
o 1/2 cup cocoa powder
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1/2 cup chunky natural no sugar added peanut butter
**Option 1/2 cup mini chocolate chips

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Mix the flax seed and water. Let the mixture sit. It will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the coffee, baking soda, baking powder, and cocoa powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add 1/2 cup applesauce to the dates and process until the dates are fine pieces.   
9. Add the flax seed, vanilla, 1/2 cup applesauce, and peanut butter. Run the food processor.  While it is running, add the coffee and process until all the ingredients form a smooth mixture.
10. Add the wet ingredients to the dry. Mix to incorporate.
11. Add the chocolate chips and mix with a spoon to spread evenly throughout batter.
12. Divide the dough evenly into the muffin tins.
13. Cook 15-20 minutes or until the top is firm.
14. Let cool in pan for 5-10 minutes then turn out onto wire rack. 

Carrot Apple Muffins

Created by Amy Hinrichs
Makes 16 average size muffins

o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 1 teaspoons cinnamon
o ¼ teaspoon nutmeg
o ¼ teaspoon cardamom
o 2 teaspoons baking soda
o 3 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 2 cups shredded carrots (about 3 large carrots)
o 1 cup shredded apple (about 1 large apple)

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
4. Mix the flax seed and water. Let the mixture sit. It will thicken.
5. Pull out your food processor and put the chopping blade in.
7. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
8. Add the cinnamon, nutmeg, cardamom, baking soda, and baking powder to the mixing bowl. Mix a few seconds until ingredients are incorporated.
9. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

9.  Add 1/2 cup applesauce to the dates and process until the dates are finely chopped.   
10. Add the milk, flax seed, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Add the wet ingredients to the dry. Mix just long enough to incorporate everything.
12. Fold in the carrots and apple.
13. Divide the dough evenly into the muffin tins.
14. Cook 15-20 minutes until the top is firm.
15. Cool them on a wire rack.

Blueberry Walnut Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1 cup walnut halves
o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 2 teaspoons ground cinnamon
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 1 cup of sorghum flour
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1 cup of wild frozen blueberries

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Place the walnuts on a cookie sheet. Put walnuts in the oven while it is warming to 375. Toast for 5 minutes or until they are fragrant.
3. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
4. Mix the flax seed and water. Let the mixture sit until it thickens slightly.
5. Pull out your food processor and put the chopping blade in.
6. When the nuts are toasted, add them to the food processor. Chop nuts until they are a consistency similar to sand. Pour into a mixing bowl.
7. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
8. Add the cinnamon, baking soda, baking powder, and flour to the mixing bowl. Mix just a couple of seconds until ingredients incorporated.
9. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

9.  Add 1/2 cup applesauce and process until the dates are fine.   
10. Add the flax seed, milk, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Add the blueberries and mix with a spoon to spread evenly throughout batter.
12. Divide the dough evenly into the muffin tins. The muffins do not rise much so I over fill the cup with dough.
13. Cook 15-20 minutes until the top is firm.
14. Cool them on a wire rack.

Banana Peanut Butter Muffins

created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup almond milk
o 1 teaspoon lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1/2 cup sorghum flour
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 2 large overly ripe bananas
o 1/4 cup natural chunky sugar free peanut butter
**1/2 cup mini chocolate chips (optional)

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the mixture sit. It will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. Add the sorghum flour, baking soda, and baking powder. Mix a couple of seconds until the ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add the bananas to the dates and process until the dates are very fine pieces.   
8. Add the flax seed, milk, and vanilla. Run the food processor until all the ingredients form a smooth mixture.
9. Add the peanut butter, and mix until smooth.
10. Mix the wet ingredients into the dry. Stir just to incorporate all ingredients.
11. If you are adding chocolate chips, do it now. Mix to incorporate them.
12. Divide the dough evenly into the muffin tins.
13. Cook 15-20 minutes until the top is firm.
14. Allow them to sit in the pan for a few minutes.
15. Turn out and cool them on a wire rack.

Zucchini Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup orange juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons ground cinnamon
o 1 teaspoon nutmeg
o zest of one small orange
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1 cup of shredded zucchini

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Mix the flax seed and water. Let it sit until it thickens slightly.
3. Pull out your food processor and put the chopping blade in.
4. (If using oat flour, skip this step.) Next add the oats to the food processor. Process until flour consistency. Add to mixing bowl.
5. In the mixing bowl, add the sorghum flour, cinnamon, nutmeg, orange zest, baking soda, zucchini, and baking powder. Mix just a couple of seconds so it gets incorporated.
6. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
7. Add the flax seed, orange juice, vanilla, and applesauce. Run the food processor until all the ingredients form a smooth mixture.
8. Divide the dough evenly into the muffin tins.
9. Cook 30 minutes or until the top is firm.
10. Cool them on a wire rack.

Super DETOX Green Cleansing

http://thegreenforks.com/super-detox-green-cleansing-smoothie/

Serves: 1

Ingredients

1 cup spinach or torn kale leaves
1 cup torn romaine leaves
1/2 cup chopped cucumber
1/2 cup chopped celery
1 small pear (or ½ large), cored and chopped
1 banana, chopped (preferably frozen)
1 cup water or coconut water
1 tablespoon of fresh mint
1 tablespoon of fresh parsley
1/2 to 1 whole lemon, juiced
1/2 tablespoon chia seeds
1/4-inch slice ginger root, peeled
pinch of cayenne, optional
pinch of cinnamon, optional
pinch of turmeric, optional

*USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE*

Instructions

1.Place ingredients in blender and blend until completely smooth.

Notes

I always use almost ¼ cup of mint leaves. I absolutely LOVE the flavor it adds to this smoothie.
You can use ½ a green apple in place of the pear.
Cilantro can be substituted for Mint.

Raw Almond Butter Cups

From: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/
Makes: 18 (I double the recipe and use a regular muffin tin instead of mini muffins, but I don't fill it completely.)


Raw Almond Butter Cups
Note: Use certified gluten-free oats to make this recipe gluten-free.
for the base:

•3/4 cup raw almonds, ground into a meal
•1/4 cup rolled oats, ground into a flour
•2 tablespoons raw almond butter (or nut butter of choice)
•1.5 tablespoons coconut oil, warmed if necessary
•1-2 large dates with seed removed
•1/4 teaspoon cinnamon
•1/4 teaspoon pure vanilla extract


for the topping:

•3 tablespoons coconut oil
•3 dates
•2 tablespoons cocoa powder


•1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
•2. Add the nut butter, coconut oil, dates, cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
•3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
•4. To make the chocolate sauce: Mix together the coconut oil, dates, and cocoa powder. Spoon the sauce over top each of the cups, distributing evenly. Wet your fingers and push down to spread over top.
•5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

•Notes: If you prefer more of a sauce, use 3 tablespoons maple syrup instead of the dates. However, the dates are a healthier option.

Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz3CvXuCpP5

Apple pecan carrot cake

From: Southern Living

2 1/3 cups finely chopped lightly toasted pecans
1 cup all purpose flour
1/2 cup sorghum flour
1/2 cup white rice flour
2 tsp baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3 large eggs or 3 eggs worth Engry egg replacer or 3 flax seed eggs
15 Majool dates
3/4 cup applesauce (I used 1/2 cup applesauce and 1/4 cup olive oil because I ran out of applesauce. I need to try 3/4 applesauce but it should work just fine.)
3/4 cup almond milk with 1 tsp lemon juice - let it sit for a few minutes to simulate buttermilk.
2 tsp vanilla
2 cups peeled and grated Granny Smith apples (about 2 medium/large size apples)

1 1/2 cups grated carrots   

Caramel sauce:
4 majool dates
1/3 cup almond milk
1 tsp vanilla

Preheat oven to 350 degrees. Spray two 9 inch round pans with cooking spray. Stir together pecans, flours, baking soda, cinnamon, nutmeg, cardamom. In food processor add dates, eggs, applesauce, buttermilk and vanilla. Blend well. You want the dates as smooth as possible. Stir wet ingredients into dry. Stirring until just blended. Fold in apples and carrots. Pour into prepared pans. Bake at 350 for 30 - 35 min or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes. Remove from pans to wire rack to cool completely. (about 1 hour) Caramel sauce: Process dates, milk, and vanilla until dates are as smooth as possible. Put in microwave safe dish. Cook 1 min. It should be a little bubbly. Sir. Cook 1 min. Stir. It should be thicker at this point - not runny. Place 1 cake layer on serving plate. Spread caramel sauce on top. Place second layer on top.

Deep Dish Cookie Pie

From:  Kansas City Star
Makes 1 9" pie

2 (14.5 oz cans) garbanzo or white beans - drained and rinsed
1 cup quick cooking oats.
1/4 cup unsweetened applesauce
3 tablespoons olive oil
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
15 medjool dates or 30 little ones
chocolate chips - recipe calls for 1 cup.  I used less than that.

Preheat oven to 350 degrees.  In your food processor, blend dates for about 1 minute then add the applesauce.  Blend again to make the dates very fine pieces.  Add everything except the chocolate chips and blend very well.  Mix in chips and pour into an oiled pan.  Recipe calls for a spring form.  I used a 9" round pan.  Bake for 35-40 min.  Let cool at least 10 minutes before removing from the pan.

‘Eatmore’ Fudge Squares

From: http://chocolatecoveredkatie.com/2013/02/15/healthy-eatmore-fudge-chocolate-bars/
Servers:  6

• 6-8 pitted medjool dates (if you use smaller dates, double it.)
• 1/2 cup almonds, unsalted
• 1/2 cup walnuts, unsalted
• 1/2 cup old fashioned oats
• 1/4 cup unsweetened cocoa powder
• 3 -4 large ripe bananas
• 4 tbsp nut butter
• 1/4 cup more unsweetened cocoa powder
• 4 pitted medjool dates (if you use smaller dates, double it.) (optional)
• *If you reduce the cocoa powder, you can reduce the number of dates mixed in with the banana.

Break the bananas into 1/2 - 1 inch pieces.  Put in freezer for minimum of 1 hour, but not longer than 2 hours.  You don't need them as hard as a rock, but having them frozen most of the way through will result in creamier ice cream.

Mix together dates, almonds, walnuts, oats, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, nut butter, dates, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 6 squares. Re-freeze whatever you don’t eat, and enjoy at another time!

This recipe is very forgiving.  If you have an extra banana, put it in.  I don't usually measure the cocoa.  I just take a soup spoon and use a generous scoop.  I do the same with the nut butter.  The layer of crust will be fairly thin.  You can easily double it for a thicker crust.  Most everything can be adjusted to taste.