Camote (Sweet Potato) Cookies

Servings: about 36
Preparation Time: 30 minutes

Ingredients:

• 1 cup sweet potato (boiled and mashed)
• 1/2 cup coconut oil
• 1/2 cup honey
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup almond flour*
• 1 1/2 cup spelt flour
• 1/3 cup nuts (optional, I used sunflower seeds)

Directions:

Preheat oven to 325 degrees F.

Mix sweet potato, oil, honey, and egg in a bowl.

Add in all the dry ingredients: salt, cloves, cinnamon, baking soda, almond and spelt flours, and mix well. Fold in nuts.

Drop batter by tablespoonfuls onto a prepared cookie sheet and bake for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork.

Let cool and enjoy!

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

Recipe and photo submitted by Emmardy, Maria Stein, OH.

Submit your recipe here!

No-Bake Chocolate, Coconut Dream Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 20 Medjool dates*
• 2 heaping tablespoons organic peanut butter
• 1 cup unsweetened coconut flakes or shredded
• 1/4 cup raw honey
• 1/2 cup coconut oil
• 2 heaping tablespoons Coconut Cream Concentrate
• 1 cup sliced, toasted almonds
• 1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
• 5 tablespoons organic cocoa powder

Directions:

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into an 8 x 8-inch pan that has been lightly coated with coconut oil. Sprinkle top with some coconut or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper and cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe and photo submitted by Judy, Gainesville, FL.

Submit your recipe here!

Delicious Gluten and Oat-Free Granola Bars

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup cashews
• 1 1/2 cup pumpkin seeds (reserve 1/2 cup)
• 1 cup almonds
• 1/2 cup sunflower seeds
• 1 cup raisins
• 1/2 cup shredded coconut
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted

Directions:

Preheat oven to 350 degrees F.

Process cashews, 1 cup pumpkin seeds, and almonds in a food processor until they resemble very fine crumbs. To this mixture, add the remainder of the pumpkin seeds, raisins, coconut, salt, cinnamon, ginger, sweetener of choice, and coconut oil to your food processor. Pulse just until combined. Press into 9 x 13-inch pan lined with parchment paper.

Bake 18–20 minutes until golden brown. Wait until bars are completely cooled before cutting if you want them to stay together.

Note: Nuts can be raw, or it would be even better if they were soaked and dehydrated.

Recipe and photo submitted by Joy, Linden, TN.