Gluten-Free Indoor S’mores

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup organic corn flake cereal
• 1/2 cup toasted almonds
• 1/2 cup homemade marshmallows, divided*
• 1/4 cup chocolate chips
• 1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Directions:

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.

Coat a small dish (about 5 x 5 inches) with coconut oil. Add the remaining marshmallows and corn cereal to the dish.

Pour melted sauce over the marshmallows and cereal. Allow to set in the refrigerator for at least 30 minutes.

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Melt-in-Your-Mouth Gluten-Free Macaroons

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups almonds
• 3 cups shredded coconut
• 1/3 cup coconut oil, softened
• 1/2–3/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash sea salt

Directions:

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons of maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor, blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105 degrees) for 24 hours, then refrigerate.

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Grain-Free Coconut Granola

Servings: 12

Ingredients:

• 1 1/4 cups almond flour*
• 1/4 teaspoon Himalayan Salt
  
• 1/4 teaspoon baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup unsweetened coconut chips
• 3/4 cups raw pumpkin seeds
• 3/4 cups raw sunflower seeds
• 1/2 cup raw walnuts or almonds
• 1/2 cup raisins or currants
• cinnamon (sprinkle)

Directions:

Preheat oven to 350 degrees F.

Combine almond flour, salt, and baking soda in a bowl. In a larger bowl, mix coconut oil, honey, and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts, and raisins.

Grease a 9 x 13-inch metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10–12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.

Cool. Store in a tightly sealed container for a week. This can be kept longer in the refrigerator.

*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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