Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Squeaky Clean Coconut Wonder Bars

Servings: 12 bars
Preparation Time: 15 minutes

Ingredients:

For the crust:

• 2 cups almond meal
• 1/2 cup whole sugar (to taste)
• 1/2 cup coconut oil (softened)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the topping:

• 2 1/2 cups (6 ounces) coconut flakes
• 2–3 tablespoons maple syrup (to taste)
• 1 cup pecans, chopped
• 1 cup chocolate chunks
• 1/2 cup Coconut Cream Concentrate, softened or melted

Directions:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8 x 8-inch baking dish.

Mix together the topping ingredients, using enough Coconut Cream Concentrate to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust, then press down firmly into the crust.

Refrigerate for at least 1 hour or until the coconut oil is solidified and you can cut into squares without everything crumbling.

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Chewy Coconut Oatmeal Raisin Cookies

Servings: 24
Preparation Time: 30 minutes

Ingredients:

• 1 cup coconut oil, softened
• 2 cups whole sugar
  
• 2 teaspoons vanilla extract
• 2 soy-free eggs
  
• 2 cups rolled oats (use verified GF for a gluten-free cookie)
• 2 cups almond flour*
• 2 teaspoons baking soda
• scant 2 teaspoons Himalayan Pink Salt
  
• 1 tablespoon ground cinnamon
• 1 cup golden raisins
• 2 cups dried, unsweetened coconut flakes
• 1 cup pecans, chopped

Directions:

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl and add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda, and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.

Bake for 8–12 minutes until the cookies are golden and fragrant.

Best when served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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