Mesquite Chocolate Chia Seed Muffins

I had a lot of chia seed and mesquite powder laying around which I barely use, so when I found this recipe, I was definitely interested in trying it out. These are tasty, healthy, and gluten-free. I would be down for making these again sometime.

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(Recipe from Pure2Raw)

Makes 8-9 muffins

1/4 cup coconut flour
1/4 cup mesquite flour ( may use carob, any flour on hand, or more cocoa for a more rich muffin)
1/2 cup cacao
1/4 cup chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2-3/4 cup coconut milk (or milk of choice)
1 cup xylitol

Directions:
Place all dry ingredients into your bowl. Whisk together.
Add in your eggs, sugar and slowly add in milk
Stir till just combined.
Scoop into your muffin liners and bake in a 350 degree oven. For about 16-18 minutes, till toothpick comes out clean.

 

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Fluffy Coconut Flour Pancakes

Gluten-free pancakes without any “bad” sugars

(from Nourishing Days)

This makes ~4-5 servings

I followed the recipe, using:
4 organic, omega-3 eggs
1 cup organic almond milk
2 tsp vanilla extract
pinch of stevia
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt

Served with raw organic agave syrup

Fluffy! It was good. It has a bit of an egg sponginess to it. There was a lot, so I froze the leftovers and stuck them in the toaster to warm them up after, and they tasted just as good.

Healthy Chocolate Chip Cookies

I stumbled across this recipe and I definitely had to try out this gluten-free, dairy-free, bad sugar-free cookie recipe!

(from Elana’s Pantry)

I basically followed the recipe:

    2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup cacao nibs

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ 1-inch balls and press onto a parchment paper lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

It was delicious! Best healthy cookie that I’ve made yet. The recipe is pretty quick to whip up, so I actually made it a second time already. The second time, I used slightly less grapeseed oil, and it turned out better not being as oily.