Almond Peanut butte cookies

Almond Peanut Butter Cookies
2 1/2 cups almond flour/meal (from Azure)
1/2 cup almond butter ( I used chunky natural peanut butter)
1/2 cup unsweetened shredded coconut (I used 1/2 cup oat bran, we don't do coconut here)
1/2 cup dried cranberries (I didn't add any - less calories)
1/2 cup honey
1/4 cup melted coconut oil ( I used 1/8 cup each of almond oil and grapeseed oil)
1 egg
1 TBL of ground ginger ( I didn't add any)
1/2 tsp of Real salt
1/2 tsp of baking soda
1 cup of 60% dark chocolate chips (I get mine from Azure)
1/2 cup of chopped pecans.
Heat oven to 350 degrees, combine all ingredients ( I do it by hand).  By spoonful, drop onto cookie sheet, (I use my pampered chef stone). Bake 13 - 15 minutes. Leave on stone for a few minutes, then cool on rack.

Spelt/flax tortilla

2 C white Spelt flour
1/2 tsp salt
3/4 C. Water
2 TBL olive oil
3 TBL flax seed, ground
In large bowl, combine flour, ground flax & salt. Stir in water and oil. Stir well. Divide into 8 balls (using flour on your hands). Knead with flour a few times, roll out to 6 - 7 " with rolling pin. Fry in fry pan on medium heat, for approx, 1 min each side. Use a little oil the first time, you may not need oil for the remaining tortillas. I used a iron skillet, so not sure if it would work the same way with nonstick? There is something about home made tortillas that store bought ones don't compare. My next experiment is to add almond meal, reducing the flour, increasing protein.

roasted vegies & almond meal pizza crust

 Almond meal pizza crust: 1 1/2 C. almond meal, 1/4 tsp salt, 1/4 tsp baking soda, 1 TBL grapeseed oil, 1 egg, 1 tsp of assorted seasonsings, basil, italian, fennel (use fennel sparingly). Mix well, spread out on stone or pan, bake about 15 min @ 350. Add your toppings and bake another 12 - 15 min. I added sauteed garlic with butter (about 2 TBL) as the sauce, then added fire roasted tomatoes, black olives, turkey pepperoni, onions and mozzarella cheese. They guys liked it!

Thank YOU Mariah for this wonderful idea. Julienned carrots, broccoli, onions, zuchinni, and 3 cloves of garlic (I left the skins on and left them whole. 3 TBL olive oil, seasoned salt, and italian seasoning. Stir around good, bake @ 400 for 20 min.

dried fruit

So, I'm trying really hard to NOT eat LOTS between supper and bedtime...but, I'm still perusing the cupboard that has all our snacks so nicely stored. I come across the dried fruits; cherries, apricots, cranberries, prunes, and dates. I grabbed a few of each, eating the dates last. I love walnuts with dates, so I had a few of them too and commented to Brad, "the best way to have dates is with a nut"!! It wasn't an attempt at humor at first, but I finished it up that way. Now we have to decide between Brad and I, who's the nut and who's fruity?!!

Squash soup

1/3 cup of oil, grapeseed or olive
1/2 large onion, chopped
3 stalks of celery, chopped
2 large carrots, quartered and sliced or chopped
4 - 5 broccoli florets chopped
2 large garlic cloves, chopped
Stirfry all this for about 5 minutes.
Add 1 tsp salt, 1 tsp. of cumin, 1/8 tsp each of fennel and coriander seed ground.
1/4 tsp turmeric
1 TBL of Rapunzel vegetable broth powder (avail at Azurestandard.com)
4 cups water
10 oz frozen squash ( I used chunks of Stahlbush farms butternut - it was a little stringy, I think a block of regular frozen squash would be better). Cover and cook another 6-7 minutes.

Almond meal pancakes

Brad loves his almond pancakes with peanut butter and honey on them. Just a side note, we tried "Underseabees" honey. (underseabees.com)

Almond meal pancakes

1 cup Almond meal
2 TBL Oil
2 eggs
1/2 cup of almond milk
1/2 tsp of baking soda
1/2 tsp of vanilla
pinch of salt
Mix well, fry pancakes over med low heat in well oiled fry pan or griddle. Keep pancakes fairly small or they fall apart when flipping.