Pumpkin Muffins

1 cup pumpkin purée
1 cup almond butter
1/4 cup honey
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger, ground
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp cardamom

Whisk ingredients in a large bowl.  Pour into lined muffin pan (12).  Bake at 350 for 15-20 minutes.

Brownies (gluten-free)

4 ounces unsweetened chocolate
1 Tbsp coconut oil
2 avocados
1/2 cup agave (or honey)
3 eggs (I use flax eggs)
1 Tbsp coconut flour
1/4 cup cocoa powder
1 tsp vanilla
1 tsp baking soda

Melt chocolate and coconut oil together.

Purée everything in a food processor until smooth.

Bake at 350 in mini muffin pans for 15 minutes or in a 8" square pan (adjust time).

Pancakes

1/2 cup oatmeal
1/2 cup cottage cheese
2 eggs
1 tsp vanilla

Place all ingredients in the blender and puree.

Cook pancakes on a frying pan until the bottom side is light brown.  Flip and cook for 2 more minutes.

Enjoy(-:

Chocolate Goodies

1 1/2 cups sunflower seeds
1 1/2 cups pumpkin seeds
1/2 cup coconut
1/2 cup hemp hearts
1/2 cup chia seeds
1 cup chocolate chips
1 tsp cinnamon
1/4 cup honey

Place all ingredient in a pot.  Heat over medium heat until the chocolate melts.  Stir to mix well.

Drop onto a cookie sheet and let cool.  These are delicious and packed with nutrition!

Chocolate Chip Cookies (grain-free, sugar-free, egg-free, dairy-free)

1 can chick peas
2/3 cup peanut butter
1/3 cup honey
2-3 Tbsp coconut oil, melted
1 tsp baking powder
chocolate chips (1/2 bag of mini chocolate chips work well)

Puree chick peas in a food processor.   Add peanut butter, honey, coconut oil and baking powder.  Process again until smooth.

Remove blade and stir in chocolate chips (we like the mini ones).

Spoon onto a cookie sheet and bake for 13-15 minutes at 350.

Enjoy!

Chocolate "No Bakes" (no sugar, no gluten)

1/2 cup coconut oil
1 1/3 cup honey
1/2 cup almond milk
4 Tbsp cocoa
1/2 cup peanut butter
3 cups quick cooking oats
1/2 cup coconut (or more)
2 tsp vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the remaining ingredients and drop onto wax/foil paper. Let cool until set.

Banana Muffins (no sugar, no gluten)

4 bananas (ripe)
4 eggs
1/2 cup almond butter
4 Tbsp coconut oil
1/2 cup coconut flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanila
** chocolate chips (optional)

Place bananas, eggs, almond butter and coconut oil in your blender (we use our VitaMix).  Mix well.

Add in coconut flour, cinnamon, baking soda, baking powder and vanilla and mix well.

** If you are adding chocolate chips then stir them in at this point.

Pour batter into lined muffin cups and bake at 350 degrees until toothpick comes clean.  These are our "newest" family favourite banana muffin!