Dairy-Free Cinnamon Baking Chips with Coconut Cream Concentrate

Servings: approximately 2 cups
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 2 tablespoons coconut oil, warmed to liquid
• 2 teaspoons ground cinnamon
• 3 tablespoons honey

Directions:

Stir all of the ingredients together. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

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Coconut Einkorn Cookies

Servings: 12–15
Preparation Time: 40 minutes

Ingredients:

• 2/3 cup whole cane sugar
• 2/3 cup grass-fed butter, softened
• 1 egg (room temperature)
• 1 cup einkorn all-purpose flour
• 1 cup shredded coconut

Directions:

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

Add 1/4 cup of flour and shredded coconut alternately, beating well on low speed after each addition. Keep doing this until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12–15 balls, depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking, so flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degree F oven for 15–20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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Packed with good fats and proteins, this delicious, nourishing treat is perfect for a quick breakfast that will keep you going strong until lunch or a decadent, yet nutritious, pick-me-up to avoid the afternoon slump.

Dark Chocolate, Raspberry Custard Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups raw milk, plain kefir (preferably homemade) or coconut milk*
• 2 tablespoons organic cocoa powder (or more to taste)
• 2 tablespoons Virgin Coconut Oil, melted (or more to taste)
• 2–4 soy-free pastured egg** yolks – See Note below.
• 1 tablespoon raw honey
• 1/2 teaspoon organic vanilla extract
• dash sea salt
• 1 1/2 cups organic frozen raspberries
• 1 frozen banana (for additional creaminess, optional)

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend all but the frozen ingredients until smooth, add fruit, and blend to desired consistency. All ingredients may be adjusted to taste. Enjoy!

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

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