Grain-Free Seed Crackers

Servings: about 20 pieces
Preparation Time: 15 minutes

Ingredients:

• 1 teaspoon coconut oil
• 1/3 cup chia seeds
• 1/3 cup flax seeds
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 1/3 cup sesame seeds
• 1/3 cup amaranth seeds
• salt, pepper, pepper flakes, thyme
• water, as needed

Directions:

Preheat oven to 300 degrees F.

Process everything in a food processor, adding water until you have a thick batter (thicker than pancake batter). When you have the consistency you want, spread it on a silicone sheet or parchment paper and bake.

Bake in preheated oven for about 30 minutes per side but watch it closely! Use common sense and don’t burn them. Or use a lower oven temperature/longer duration than 300 degrees F, i.e. 200 degrees F.

Recipe and photo submitted by Stella, Crete, Greece.

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Grain-Free Chocolate, Cherry Blondies

Servings: 8
Preparation Time: 10

Ingredients:

• 5 tablespoons grass-fed butter or coconut oil, softened
• 1/2–3/4 cup sugar
• 1 pastured egg
• 2 teaspoons vanilla extract
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/2–3/4 cup cherries (cut into fourths)**

Directions:

Preheat oven to 350 degrees F.

Place the softened butter/oil and sugar in a mixing bowl and cream with a hand mixer or in a stand mixer until fluffy. Add the egg and vanilla and continue to blend.

In a mixing bowl, combine the flour, soda, and salt. Slowly add the flour mixture to the wet mixture as you continue to beat until well combined.

Fold in the chocolate chips and, lastly, fold in the cherries.

Bake for about 25 minutes until slightly brown.

Let cool for 30 minutes before cutting into them (I prefer these out of the refrigerator cold).

**It is almost impossible to find fresh cherries this time of year, so frozen is what you will use. They tend to be very dark in color, and that is why this looks like a blueberry blondie. It is best to keep them frozen until you have added the chocolate chips so they do not melt and bleed into the dough.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

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

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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