These are the most delicious gluten free treat that maybe ever existed! You can make bars, bread or muffins! Normally, we don’t use or keep chocolate chips in the house since we are such a huge maker of raw chocolate and like to reap all the nutritional benefits of it. However, being that this recipe calls for an oven, it killed me to heat unprocessed chocolate and destroy all the nutrients. Plus I believe in an 80/20 approach to diet for our family, so here is the 20%
2 1/4 cups gluten free oats
1/2 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup unsweetened applesauce
1/4 cup honey (agave nectar if vegan)
1/3 cup chocolate chips (vegan, if desired)
Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until fork inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Ok, so admittedly they aren’t animals per se, but If I called them ‘Raw Star Crackers’ they might get lost in translation. I realize it may be time for some new cookie cutters!
2 cups packed, moist almond pulp (leftover from making almond milk)
1 1/2 cups almond flour (easy as grinding down almonds!)
1/2 cup ground flax seed
1/2 cup coconut flour
2 organic apples, peeled and chopped finely
1/2 cup raw coconut butter
3/4 cup maple syrup
1 1/2 tsp ground cinnamon
1/4 teaspoon nutmeg
1/2 tsp sea salt
1/2 tsp vanilla
In a medium-sized bowl combine the almond pulp, almond flour, flax and coconut flour. Set aside.
Place the apples in the food processor, and process until it resembles smooth apple sauce.
Add the coconut butter, maple syrup, cinnamon, nutmeg, salt and vanilla. Process until creamy.
Add the almond pulp, almond flour, coconut flour and flax to the apple mixture and process until well blended. Place back in bowl and chill for 1 hour.
To roll the cookie batter out, use either teflex sheets or lay out wax paper. Dust with coconut flour.
Place the batter in the center of the teflex sheet or wax paper and place another one on top. Using a rolling-pin, smooth the batter out 1/4 to 1/2″ thick. Peel the top sheet off and with animal cookie cutters, cut out the shapes.
Place on the mesh dehydrator sheet and dehydrate at 110 degrees for 8 hours or until desired hardness.
1 small *banana
1 cup wild *blueberries
1 handful of spinach
1/3 cup goji berries
1/3 cup coconut chunks
1 tbsp camu camu
1 tbsp bee pollen
1 1/4 cup sprouted almond milk (can use any kind)
* I used frozen
Why gut health and probiotics are essential in a nutshell~
First off, optimal gut health is necessary for physical and mental well being. Healing your gut and taking probiotics either as a supplement, or eating fermented foods is an investment in you, and in your future health and wellness. You are comprised of about 7 lbs of bacteria that live in your body. Our gut flora helps in digestion, protects us from pathogens, detoxifies, produces vitamins and other nutrients, and balances our immune systems (70% of our immune response is located in our gut), and is the seat of our emotional well being and response to stress. There is a reason why our gut is referred to as our second brain. Many emotional imbalances stem from our gut. What many people do not understand is that serotonin also plays a role in gastrointestinal disorders. In fact, the majority of our serotonin is produced in the gut, roughly 95%. GABA receptors for Benzodiazepines and Sleeping Pills are also located in the gut! Nearly every chemical that controls the brain is also located in the stomach region, including hormones and neurotransmitters such as Serotonin, Dopamine, Glutamate, GABA and Norepinephrine. The gut contains 100 million neurons – more than the spinal cord! Unfortunately the staples of the modern day western diet, grains and white flour, processed foods, sugar, coffee, alcohol, cooked foods, meat, dairy, medications, antibiotics- all have wreaked havoc on the gut and that is why we find a host of symptoms and conditions that modern medicine further treats with a bandaid effect. So the short answer is take your probiotics, the higher the amount the better, eat fermented foods, a diet that plant centers the plate, with nutrient dense foods that are high in fiber, and have a low glycemic load. Limit your intake of processed foods, grains, gluten, dairy, alcohol, sugar, coffee…anything that is acidic to the body. Drink a ton of lemon water and your ‘self’ will thank you! If this feels too hard, start with small manageable steps, one green juice or green smoothie a day, educate yourself and pay attention to what you put in your body and ask yourself is this feeding my cells or is this empty nutrition? Consider what an 80/20 plan would look like for you. 80% health and wellness based and 20% of indulgence. Also, it is important to note that pregnant women always pass their flora to their babies, therefore I always recommend infants be put on a decent probiotic.
Why take reishi and who should take it? The primary benefit of Reishi is its ability to support and modulate the immune system to an optimal level. Hence, Reishi is beneficial even for a healthy person. It is best to make red Reishi a part of your daily routine for preventative health. There is a long list of all the benefits of Reishi mushrooms. Reishi can help with immune issues, stress, cancer, hepatitis B, HIV, insomnia, fatigue, asthma, coronary heart disease, rheumatoid arthritis, and type two diabetes. Reishi is anti-bacterial, an antioxidant. Red Reishi contains these major ingredients: Water-soluble polysaccharides (lowers blood pressure, maintains immune system, fights tumors), ganoderic acid (helps fight against common allergies), beta and hetero-beta-glucans (anti-tumor, stimulates the immune system), and Ling Zhi-8 protein (anti-allergenic, modulates the immune system). Reishi is an adaptogen, therefore it does not become toxic in one’s system like too much echinachea would! One of our Wolf Zen babies has been raised on reishi from 6 months and has never been sick!
Chia pudding has become a staple in this house. It is so easy to make and can be made numerous different ways. This simple version is my all time favorite. Chia seeds are immensely healing and restorative for anyone with digestive issues. Additionally, chia seeds are a complete bio available source of protein with a myriad of nutritional benefits!
I make our pudding directly in a mason jar. I use one cup of chia seeds to 4 cups of milk. My favorite milk to use is a homemade brazil nut milk, although sprouted almond milk is a close second. You can use any milk you desire, or spring water.
I use a fork to stir immediately after adding the milk to prevent any clumps. You’ll want to stir the pudding after adding all the ingredients and then a final time about 15-20 minutes after all ingredients have been added.
I then add-
1/4 cup grade B maple syrup
1/2 cup cacao nibs
1 TBSP maca powder
1 Tbsp vanilla powder (can use extract)
1 tsp cinnamon
pinch of Himalayan salt
You can add any ingredients you want including fruit, nuts, goji berries, coconut, cacao etc. Something about the maple-vanilla, maca combo leaves me craving more!
Refrigerate until up to temperature and eat and eat and eat and eat!
so yummy and loaded with probiotics!
2C coconut fruit (I used Thai young)
1/8 cup fresh lemon juice
1 tsp coconut oil
1/4 tsp vanilla powder
1 scoop probiotic (I tripled!)
add coconut water for consistency 1/4C-1C approx
Blend everything in Vitamix until creamy. Place into a glass container very lightly covered so oxygen can get in. Set in dark cupboard overnight (70-75 degrees). Ready to eat in the morning. Can be stored in refrigerator up to one week. Can sweeten (we find we don’t need to!) Can also use in smoothies or in other dishes!
4 pastured eggs
2 cups hemp milk (can use any nut, seed or coconut milk)
1/2 cup coconut flour
1/2 cup raw honey or sweetener of your choice
1 teaspoon vanilla bean powder or extract
1/8 cup ginger
1/4 cup Chia seeds
2 teaspoons GF & aluminium free, Organic baking powder
1/4 cup melted coconut oil
1 TBSP Cinnamon
pinch sea salt
1 1/2 cups shredded coconut****
1. Preheat oven 320
2. In your food processor or vitamix blend together all ingredients (except for the shredded coconut & Chia seeds) until a smooth batter forms*****
3. Add shredded coconut & Chia seeds and stir to combine
4. Pour into a 24cm glass pyrex dish & cook for around 45 minutes or until the top is a golden color & the middle of the cake is cooked. Test with a skewer until it comes out clean.