"Cookie Balls" power balls

 Mix in mixer

2 cups oats

1 cup natural peanut butter

2/3 cup honey

1/2 c shredded unsweetened coconut

1/2-1 cup mini chocolate chips (or other mix ins like dried fruit or nuts)

1 scoop vanilla protein

2 Tablespoons hemp hearts

2 Tablespoons chia seeds

1 t. vanilla

dash or 2 of salt

combine all together and form into balls and refrigerate 

Gluten free Brownies

 2 Eggs

3/4 c. almond flour

1/3 c. coco powder 

1/4 c. water

1/8 t. salt

3/4 t. baking soda

1/2 c. honey

1 t. vanilla

1/2 c. chocolate chips

preheat oven to 325. 

spray a nonstick 9x9 and then add 2 strips parchment to fit inside the pan going opposite directions. 

in medium bowl, mix 1 whole egg and 1 egg yoke. 

add water, honey and 1 teaspoon of vanilla and stir

in another bowl, combine almond flour, coco powder, salt and baking soda. 

combine with egg mix. 

fold in chocolate chips. spread into the prepared pan and sprinkle with a few more chips. 

Bake for 30 min. 

you can eat immedately with ice cream and it will be a very soft gooey texture. or wait and it will harden a bit into soft brownie. 

Abby's gluten free carrot cake with yogurt sauce

 12 oz carrots peeled and shreadded

2/3 c. sugar

1/4 c. light olive oil

1/3 c. milk

3 large eggs

2 t. vanilla

1 t. baking powder

1/2 t. soda

3/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

1 1/3 c. almond flour

2/3 c. gf flour

mix suagr oil, milk, eggs, anilla, baking powder, soda, cinn nutmeg and salt until sugar is desolved. add carrots and mix.  add flour and mix until just combined. 

pour into 8x8 pan greased and bake at 350, for 25-30 min. 

sauce:

1/2 cup greek yogurt

4 oz cream cheese softened

1/4 t. vanilla

pinch salt. 

mix all together and top individual servings of cake. 

Gluten free chocolate chip oatemeal cookies (clean meal monday)

 Cream together: 

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

add: 

1 teaspoon vanilla

1 t. baking soda

1/2 t. salt

1 t. baking powder

2 1/4 cups flour 

2 1/2 cups oats 

Bake 400 for 6-7 min 

Gluten-Free Almond Bundt Cake

This delicious recipe is from the King Arthur flour site. Even if you are not gluten intolerant, you will like this cake.

CAKE:

1 1/2 cups Gluten-Free Multi-Purpose Flour

1 tsp. xanthan gum

1 1/2 cups almond flour, white rice flour, or brown rice flour or a combination of both rice flours

1 cup of sugar 

1/2 cup (8 tablespoons) unsalted butter, softened (I've used salted butter before and it turned out great!)

2 T. vegetable oil

1 tsp. salt

2 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

4 large eggs

2/3 cups room temperature milk 

GLAZE:

1 C. confectioners sugar

1/4 tsp. almond extract

2 - 3 T. heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for one minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50-60 minutes, about 3-4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210 degrees F. or higher.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make glaze:

Whisk the glaze ingredients together and drizzle over warm or cooled cake.

Gluten free peanut butter oatmeal pancakes

1 cup oats

1/2-3/4 c almond milk

2 eggs

1 t baking powder

1 t vanilla

1 banana 

2/3 c natural peanut butter 

Blend up. Fry in coconut oil. 

Gluten free, vegan, sugar free chocolate chip cookies

These are so delicious, feel-good cookies because of the absence of sugar!

1/2 c. peanut butter (no sugar added)
1/2 c. soft coconut oil
1/2 ripe banana smashed
1 teaspoon vanilla
2 T. rice milk or other milk
1/3-1/2 c. honey
1 1/4 cup oat flour (for best texture, do 1 cup oat flour and 1/4 c. whole wheat but then it it's gluten free but the texture is better)
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 cup chocolate chips

Refrigerate for at LEAST one hour. bake at 350 for 10 min.

OAT CAKES

**So I got this recipe from a blog that I absolutely love called tiny-morsels, and she actually got it from one of my other favorite blogs called the happy foody. I made these yesterday and absolutely love them! They are yummy and way easy. Anything is good on top of them although I really like sour cream, brown sugar, and blackberries or blueberries. They are also good with just butter and syrup or butter and powdered sugar. The tiny-morsel lady said that her daughters favorite is almond butter and syrup, sounds yummy to me but i am out of almond butter!

Just a heads up: these ARE NOT like the fluffy pancakes you get at IHOP. These are dense little cakes, with more texture. And they taste like a bowl of oatmeal. Also, since they don't contain any flour, they don't knock-you-out and drag-you-down like traditional pancakes do (Nobody needs that, especially first thing in the morning).

2 cups rolled oats
2 cups milk
2 large eggs
2 tbsp. melted butter
1/2 tsp. fine grain sea salt
1 tsp. baking powder
1/2 tsp. cinnamon
coconut oil (for cooking) (I just used butter)

*the recipe doesnt call for it but i put in about 1/4 tsp. of vanilla**

• Use a food processor (I used my blender) to grind the oats to a flour-like consistency.
• Mix the ground oats with the milk, cover, and let the mixture soak
  overnight (12-24 hours).
• Stir in the eggs, butter, salt, baking powder, and cinnamon. Mix well.
• Cook over medium/low heat. Oat cakes take longer to cook than regular pancakes, and burn easily, so go slow.