Aronia Berry Smoothie

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons chia seeds, soaked in 1/2 cup water for 15 minutes
• 1 cup ice cubes
• 1 cup coconut milk*
• 1 cup plain Greek yogurt or kefir
• 1–2 tablespoons raw honey
• 1–2 tablespoons Coconut Cream Concentrate
• 1 or 2 frozen bananas
• 1 cup frozen aronia berries or blueberries
• water, as needed
• scoop of ice cream or dollop whipped cream, optional

Directions:

Soak chia seeds in water for 15 minutes.

Put all ingredients into blender. Blend until smooth, adding water as necessary.

Top with ice cream or whipped cream, if desired.

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

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Einkorn Pumpkin Muffins

Servings: 24
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup palm shortening
• 1/2 coconut oil
• 1 1/2 cups maple syrup
• 4 eggs
• 2 cups pumpkin puree
• 3 1/2 cups einkorn flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon nutmeg
• 1/3 cup strong black coffee, cooled
• optional: 1 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F.

In a mixer, cream together the palm oil shortening, coconut oil, and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy like heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

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