Chocolate Chip Cookies

 Preheat oven to 350F. Mix dry ingredients:

3 c. almond flour

1/4 t. salt

1/2 t. baking soda

1/2 t. gluten-free baking powder

Mix wet ingredients separately:

2/3 c. bacon grease or coconut oil

1 T. almond butter

2/3 c. honey

2 T. vanilla extract

1 egg

Add wet to dry and combine well. Fold in:

2/3 c. 100% cacao chips

Place approximately 1 T. size dough balls on silicone baking mat on cookie sheet and flatten to desired shape. Bake for 12 minutes, remove promptly. Cool on baking sheet for about 5 minutes before removing.

Blueberry Pancakes

 Mix together:

1/3 c. almond butter

1/4 c. macadamia butter

1/2 c. macadamia milk 

2 eggs

1 t. vanilla extract

1/2 c. almond flour

1/4 t. salt

1/4 t. baking soda

1/2 t. gluten-free baking powder

Blend together in blender. Just before cooking, add 1/3 c. frozen wild blueberries and fold in gently with a spatula. Cook in a cast iron skillet over medium-low heat in avocado oil for best results, flipping once bubbles have formed in the middle of the pancake. Serve with maple syrup, honey, or homemade blueberry sauce.

Blueberry Sauce

2 c. frozen wild blueberries

1/4 c. honey

1 T. fresh lemon juice

zest of 1 fresh lemon

Simmer in small saucepan over low heat, stirring continuously, until sauce consistency has been reached. Serve warm.

Ginger-Infused Honey

1/2 c. honey

2 T. ginger powder

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks. 

Cinnamon-Infused Honey

1/2 c. honey

1 T. cinnamon

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks.

GAPS Brownies

 Preheat oven to 350F. Whisk or blend together:

1 egg

1 c. honey

2 T. avocado oil

2 T. vanilla extract

1/2 cup nut milk of choice

1/2 c. almond butter (may substitute other nut butters, but keep in mind that drier nut butters like coconut butter may require a few less minutes in the oven while wetter nut butters like macadamia may require a few more)

Mix together:

2/3 c. almond flour

1 c. cacao powder

1/4 t. salt

1/2 t. baking soda

Add dry mixture to wet and mix or blend until well-incorporated and smooth. Add:

2 T. 100% cacao chips (optional, Trader Joe's "Completely Cacao Chips" work well)

Grease a silicone baking muffin pan or brownie pan with avocado oil. Fill each cup to 3/4 full. Bake for 30-35 minutes (this is for a brownie pan, you may need to adjust baking time for smaller cups). If you like your brownies to be chewy, remove them while the centers still feel soft, and let them fall a bit. If you like your brownies to have more of a chocolate cake consistency, bake them until a toothpick comes out clean. Cool for 5-10 minutes before removing from the pan. Pairs well with my homemade coconut milk ice cream. Enjoy!