Apple, Psyllium Cookies

Servings: 48 cookies

Ingredients:

• 1 cup whole wheat flour
• 1 cup ground almonds with skins
• 1 cup psyllium husks
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup coconut oil
• 1/2 cup maple syrup
• 2 medium apples, shredded
• 1/2 cup raisins
• 2 eggs, (large)
• 1/4 cup milk

Directions:

Set oven to 375 degrees F.

Mix first 7 ingredients.

Warm coconut oil to liquid. Add maple syrup and pour over dry ingredients.

Add shredded apples and raisins.

Whisk eggs with milk and add to mixture.

Note: The dough will be very soft at first until the psyllium husks start absorbing the liquid.

Drop by spoonfuls onto cookie sheets lined with parchment paper.

Bake for 15 minutes.

This dough may also be used as mini muffins.

Recipe and photo submitted by Carol, Owen Sound.

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Almond, Coconut Treats

Servings: 4+
Preparation Time: 5 minutes

Ingredients:

• 2 tablespoons Coconut Cream Concentrate
• 2 tablespoons shredded, unsweetened coconut
• 2 tablespoons carob powder
• 1/2 teaspoon raw honey or other sweetener (optional)
• extra shredded coconut
• almonds

Directions:

Mix the first four ingredients together in a bowl. Roll into balls, and then roll in coconut. Add an almond to each ball and chill.

These are fast, easy, and perfect every time.

Recipe and recipe submitted by Ben from Golconda, IL.

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Chocolate, Almond, Coconut Bites

Servings: 8 bites
Preparation Time: 2 1/2 hours

Ingredients:

Coconut filling:

• 1/2 cup shredded coconut
• 1/4 teaspoon almond extract
• 2 tablespoons Coconut Cream Concentrate
• 3 tablespoons maple syrup
• 2 tablespoons coconut milk*
• 16 almonds

Chocolate sauce:
makes 1 1/2 cups sauce

• 1/4 + 1/8 cup cocoa powder
• 3/4 cup coconut oil
• 4 tablespoons Coconut Cream Concentrate
• 5 tablespoons maple syrup
• 2 teaspoons vanilla bean paste

Directions:

For the coconut filling:

Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite and refrigerate overnight or 1 hour.

Dip/pour chocolate sauce over the bites and refrigerate until hard.

For the chocolate sauce:

Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.

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

Recipe and photo submitted by Noelle, East Lansing, MI.

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