Herb Almond Bread
- 2 1/4 cups almond meal
- 1/4 cup ground flax meal
- 1 tsp baking soda
- 1 tsp Himalayan salt
- 2 tsp. FRESH thyme & rosemary
Thoroughly mix dry ingredients together.
- 5 small eggs (or 4 large)
- 1.5 Tbsp honey
- 1.5 Tbsp coconut oil
- 1 Tbsp apple cider vinegar
Mix wet ingredients together in a separate bowl, then combine the two together.
Next, add in 2 tsp. of fresh thyme and rosemary finely chopped. Mix that in until well combined. You can add or replace those herbs if you have other ones you'd like to try as well, these two are just super fragrant and strong!
And bake 25-30min @ 350. Make sure a toothpick comes out clean.
Happy Kale Brussel Sprouts Salad
Full disclosure, I have recently been doing demos and working farmer's markets with the amazing ladies of Happy Hemp, a local Austin based hemp seed company. The lovely, Tara Miko or Ms. Hemp, had all of the "Happy Hempers" as she calls us over for dinner the other night and she made this Kale Brussel Sprouts Salad that knocked my socks off. Holy moly! Soooo good. She took two of my favorite ingredients and turned them into healthy blend of amazing melt in your mouth rich fresh goodness. Actually the whole meal was delicious. Ms. Hemp is quite the cook and fortunately for us you can find over 200 of her "Happy" recipes on her web site HERE.
Nutritional Benefits of Hemp Seeds
Ingredients
Instructions
1. Preheat oven to 350°
2. Lightly drizzle coconut oil over brussels sprouts and bake for 20 mins.
3. Take brussels sprouts out of the oven and chop into small pieces.
4. Combine chopped mushrooms, lemon juice. Dijon mustard, shallot, garlic, cheese/Happy Hemp raw seeds, salt & pepper in a small bowl - Stir to blend & set aside to let flavors meld.
5. Mix thinly sliced kale & shredded brussels sprouts in a large bowl.
6. In a small skillet, heat coconut oil on medium & add macadamia nuts/hemp seeds, stirring frequently until golden brown in spots (about 2 mins).
7. Transfer nuts to a paper towel-lined plate & lightly sprinkle with salt.
8. Slowly whisk remaining olive oil in a cup into lemon juice mixture.
9. Season dressing to taste with salt & pepper.
10. Add dressing & cheese to kale mixture; toss to coat. Season lightly with salt & pepper.
11. Garnish with macadamia nuts. Enjoy!!
Nutritional Benefits of Hemp Seeds
- Hemp has more protein than meat, fish or tofu.
- Hemp has the perfect ratio of omega’s 3, 6 & 9. Great for women and hormone regulation.
- Hemp is packed with essential fatty acids, amino acids as well as all of the vitamins and minerals our bodies need on a daily basis.
- Hemp is in the same category as flax seeds or chia seeds, but because of it’s nutritional balance it is actually superior to the others.
- Hemp Seeds Support: Immune Deficiency Disorders - Digestion - Maintaining a healthy level of cholesterol - Hormone fluctuation - Circulation - Weight Management - Insomnia- Healthy Hair, Skin, Nails
- Commonly known medicinal uses: nausea & vomiting; multiple sclerosis/muscle spasm disorders; spinal cord injuries; Chron's disease; Alzheimer's disease; Tourette's syndrome; digestive disorders; glaucoma; asthma; neurodegenerative disorders
- Not to mention they taste delicious!.. And no you will not fail a drug test after eating hemp seeds. They have less than .01% THC and are perfectly legal :)
Ingredients
- 1/4 cup fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 small garlic clove, finely grated
- 1/4 tsp kosher sea salt (plus more for seasoning)
- Freshly ground black pepper
- 2 large bunches of kale (1 1/2 lbs. total), center stem discarded, leaves thinly sliced/shredded
- 12 oz brussels sprouts, trimmed, finely grated/shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup macadamia nuts, chopped coarsely
- 1/2 -1 cup finely grated Pecorino or Happy Hemp Seeds
Instructions
1. Preheat oven to 350°
2. Lightly drizzle coconut oil over brussels sprouts and bake for 20 mins.
3. Take brussels sprouts out of the oven and chop into small pieces.
4. Combine chopped mushrooms, lemon juice. Dijon mustard, shallot, garlic, cheese/Happy Hemp raw seeds, salt & pepper in a small bowl - Stir to blend & set aside to let flavors meld.
5. Mix thinly sliced kale & shredded brussels sprouts in a large bowl.
6. In a small skillet, heat coconut oil on medium & add macadamia nuts/hemp seeds, stirring frequently until golden brown in spots (about 2 mins).
7. Transfer nuts to a paper towel-lined plate & lightly sprinkle with salt.
8. Slowly whisk remaining olive oil in a cup into lemon juice mixture.
9. Season dressing to taste with salt & pepper.
10. Add dressing & cheese to kale mixture; toss to coat. Season lightly with salt & pepper.
11. Garnish with macadamia nuts. Enjoy!!
Green Goddess Dressing

I love making my own dressings and marinades. It is so easy, fast and fun. Plus it reduces packaged processed foods stacking up in your home and increases fresh real food ingredients in your diet. Here is a simple super healthy recipe from Bold Vegan to add to your repertoire. Play with it and make it your own!
Ingredients (Makes 1 cup)
- 1/2 avocado, skin removed and pitted
- 2 Tbsp. fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh parsley or cilantro
- 2 scallions (use the entire onion except for the root)
- 1 tsp. sesame oil or Extra Virgin Olive Oil
- 1/4 tsp. salt
- 2 dates, soaked in hot water for 2 minutes
- 1/2 tsp. ginger, peeled and grated
- 3/4 cup water
Place all ingredients into your blender and blend until smooth and creamy. Enjoy!
Smoothies Galor
Over the past two years I have made more or less the same green smoothie for breakfast on average about 350 days a year. That's a lot of smoothies! My smoothie kick started because before I wasn't really eating more than a granola bar or yogurt for breakfast. This lack of protein in the morning resulted in afternoon and late night hunger pains and binging. A nutrient and protein packed shake is the easiest and most delicious way to jump start the day. I pretty much never have time to make a hot meal in the morning, but I always have enough time to throw a few ingredients in the blender and run out the door with my cup flowing over with green goodness. Which is what happens when I have to be anywhere before 9 A.M. I am also that girl who when I come to visit you for the weekend I bring my smoothie mixins. And I'll make you one too! In fact I love making smoothie converts. My family scoffed at my green breakfast concoction for months. I think they even gagged watching me enjoy every last sip of my kale and spinach blended to perfection. A few months later, guess what they are having for breakfast now!
This year winter rolled in to Jerusalem with a huge snow storm. Our meager space heaters in only the bedrooms and living room where not doing the trick. The thought of an ice laden cold smoothie sounded more like torture than bliss. During this time Scott and I were still doing a detoxifying cleanse and had to have a "liquid breakfast." We remembered Dave Asprey of the Bulletproof Executive mentioning a hot kale shake. We were intrigued. I found the article and learned that eating raw kale has a myriad of negative health effects as it is rich in oxalic acid which can cause muscle weakness. painful sex, kidney stone risk, gout risk, and lowered thyroid function.
"Oxalic acid forms in kale to protect kale from predation by animals, insects, and fungi. Animals that eat too much of it may even die... a study found that half-cup of steamed and drained kale is low oxalate... Other high sources of oxalate are, from highest to lowest include buckwheat, black pepper, parsley, poppy seed, rhubarb, amaranth, spinach, chard, beets, chocolate, most nuts, most berries, and beans. "
Lesson learned: Steam your kale! We tried it out and fell in love. You can drink it like a rich warm shake or eat it like soup. Either way it's delicious! See recipe at the bottom of this post.
So this got me thinking... "Hot shakes are pretty tasty and so is Garden of Life's Vanilla Spiced Chai Meal and Protein. Oh! and oatmeal sounds really good right now. But oats are bad." So I took what I learned from the Hot Kale Shake and created this little beauty... Hot Chai Shake-Meal. I made mine with the meal instead of the protein powder because I really wanted it to thicken almost to the consistency of oatmeal. But if you just want to drink it like a shake you should use the protein powder and DO NOT blend the chia. I blended the chia for extra thickening power to replicate that oatmeal texture, without the oats of course. Try it out! Make it yours.
Hot Chai Shake
Savory Hot Kale Shake
Tried and True Green Smoothie
This smoothie and I have made it through many a long day and hard workouts together. It's an oldie but a goodie and definitely deserves it's place here amongst these new fancy hot shakes. So here it is, my Tried and True Green Smoothie Recipe.
This year winter rolled in to Jerusalem with a huge snow storm. Our meager space heaters in only the bedrooms and living room where not doing the trick. The thought of an ice laden cold smoothie sounded more like torture than bliss. During this time Scott and I were still doing a detoxifying cleanse and had to have a "liquid breakfast." We remembered Dave Asprey of the Bulletproof Executive mentioning a hot kale shake. We were intrigued. I found the article and learned that eating raw kale has a myriad of negative health effects as it is rich in oxalic acid which can cause muscle weakness. painful sex, kidney stone risk, gout risk, and lowered thyroid function.
"Oxalic acid forms in kale to protect kale from predation by animals, insects, and fungi. Animals that eat too much of it may even die... a study found that half-cup of steamed and drained kale is low oxalate... Other high sources of oxalate are, from highest to lowest include buckwheat, black pepper, parsley, poppy seed, rhubarb, amaranth, spinach, chard, beets, chocolate, most nuts, most berries, and beans. "
Lesson learned: Steam your kale! We tried it out and fell in love. You can drink it like a rich warm shake or eat it like soup. Either way it's delicious! See recipe at the bottom of this post.
So this got me thinking... "Hot shakes are pretty tasty and so is Garden of Life's Vanilla Spiced Chai Meal and Protein. Oh! and oatmeal sounds really good right now. But oats are bad." So I took what I learned from the Hot Kale Shake and created this little beauty... Hot Chai Shake-Meal. I made mine with the meal instead of the protein powder because I really wanted it to thicken almost to the consistency of oatmeal. But if you just want to drink it like a shake you should use the protein powder and DO NOT blend the chia. I blended the chia for extra thickening power to replicate that oatmeal texture, without the oats of course. Try it out! Make it yours.
Hot Chai Shake
- 1.5 Cups Unsweetened Vanilla Almond Milk (or chai tea), warmed
- 1 Tbsp Chia seeds
- 1 Tbsp Flax Seeds
- 1 Tbsp Organic Cold Pressed Coconut Oil
- 1 tsp Bee pollen
- Dash of cinnamon to taste
- 1 Cup steamed kale (you can't even taste it. I promise!)
- 1.5 scoop Garden of Life Vanilla Spiced Chai Meal or Protein
- Steam kale over water for 5-7 minutes (I just steam several bunches at a time and then freeze them)
- Meanwhile warm 1.5 cups almond milk or chai tea on the stove
- Add milk, chia, flax, coco oil, bee pollen, cinnamon and kale to the blender and blend until smooth
- Add Garden of Life Vanilla Spiced Chai Meal or Protein and lightly blend until mixed.
- Pour in cup or bowl and enjoy!
Savory Hot Kale Shake
- 1 head of Kale, steamed for 5-7 minutes and drained
- 2 tablespoons Organic Grass Fed Ghee
- 1 Tbsp Coconut Oil, Organic Cold Pressed
- 1 tsp Himalayan Salt
- 2 Tbsp Hemp Seeds (Collagen or Organic Pastured Eggs work well too)
- 2 Tbsp Bragg's Apple Cider Vinegar
- Fresh Herbs to taste: parsley, oregano, or cilantro are all great
- Steam kale over water for 5-7 minutes
- Drain water. Add more fresh hot water or bone broth if you want a thinner consistency.
- Blend drained kale with salt, herbs, vinegar, grass-fed butter and coconut oil until super creamy.
- Last add your heat stable protein of choice: hemp seeds, collagen or even eggs to the mixture and lightly blend until the protein is mixed in. Be sure to add the protein last and only slightly blend so you don’t want to mechanically damage that expensive protein. You’ll ruin it!
Tried and True Green Smoothie
This smoothie and I have made it through many a long day and hard workouts together. It's an oldie but a goodie and definitely deserves it's place here amongst these new fancy hot shakes. So here it is, my Tried and True Green Smoothie Recipe.
- 1 Handful of Ice
- 1 Cup Almond or Coconut Milk
- 1 Handful of frozen mixed berries: Strawberries, blackberries, raspberries, blueberries
- 1 Handful of Spinach
- 1 Handful of Kale (preferably steamed)
- 1 Tbsp Flax Seeds
- 1 Tbsp Chia Seeds, Add after blending
- I serving protein powder (20-30 grams of protein in the A.M. is ideal)
- Optional additions: Super Greens, Spirulina, bee pollen, coconut oil, coconut butter, nut butter,hemp seeds, maca powder
- Add to Vitamix in this order: ice, milk, berries, spinach, kale, flax seeds, and other additions.
- Blend until smooth
- Add protein powder and slowly blend just until mixed (The chia sends to get thick and slimy if you blend it too much and some protein powders get foamy, so add them at the end.)
- Enjoy!
Nutty Jugs: Almond Hemp Milk

Non-dairy milks have become a staple in most homes these days. It is not strange to see a carton of almond, coconut, rice, soy or hemp milk in just about anyone's fridge. This was also the case for me until a few months ago when I took a closer look at the label of my seemingly innocent Organic Unsweetened Vanilla Almond Milk. What should be a healthy drink of almonds, vanilla and water had a few sneaky ingredients like carrgeenan, a processed seaweed used as a thickener in everything from yogurt to frozen pizza and also an extremely inflammatory additive shown to induce colitis in laboratory rats. Unfortunately it is still an allowed substance in organic foods. (More infoHERE)
Other suspicious ingredients include sunflower lecithin, D2, "natural" flavors, soy, and vegetable oils. All super processed and not natural. All with a plethora of harmful side effects you don't want polluting your body.
I had been wanting to try making my own nut and seed milks so I decided to give it a shot. After a few test batches I came up with a pretty incredible blend of almonds, hemp seeds, vanilla, cinnamon, Himalayan sea salt, and dates that we lovingly have begun to call "Nutty Jugs" or better yet truly "Natural Nutty Jugs." No funny business (except the name) in these jugs just real food ingredients.
I chose to blend almond and hemp for several reasons. Almonds have cholesterol-lowering effects, help reduce the risk of various heart diseases, and have high quantities of vitamin E (an excellent antioxidant), magnesium and monounsaturated fats. Almonds also contains manganese, copper and riboflavin which play an important role in energy production.
Hemp on the other hand is my new favorite superfood. Hemp seeds are a complete source of protein (15 grams in just 5 Tbs), packed with vitamins, minerals, fiber and have the perfect nutritional balance of Omega 3, 6 and 9. Hemp supports brain function, digestion, immune function, energy and healthy hair, skin and nails. Not to mention they taste of creamy nutty goodness. What more could you ask for?!!
For added deliciousness and health benefits I add Himalayan sea salt, cinnamon, vanilla and dates. Himalayan sea salt restores the body's natural alkaline balance crucial to wellbeing. Cinnamon has been proven to lower blood sugar and cholesterol and also reduce inflammation. Dates are a traditional Ayurvedic food used for centuries. Date sugars contain more complex carbohydrates than other fruits. These complex carbohydrates are heavier to digest, and because they release their energy more slowly into your body, curb your appetite longer than simple sugars.
So without further adieu I give you Nutty Jugs, the tastiest non-dairy milk you have ever tasted.
In a blender add:
Other suspicious ingredients include sunflower lecithin, D2, "natural" flavors, soy, and vegetable oils. All super processed and not natural. All with a plethora of harmful side effects you don't want polluting your body.
I had been wanting to try making my own nut and seed milks so I decided to give it a shot. After a few test batches I came up with a pretty incredible blend of almonds, hemp seeds, vanilla, cinnamon, Himalayan sea salt, and dates that we lovingly have begun to call "Nutty Jugs" or better yet truly "Natural Nutty Jugs." No funny business (except the name) in these jugs just real food ingredients.
I chose to blend almond and hemp for several reasons. Almonds have cholesterol-lowering effects, help reduce the risk of various heart diseases, and have high quantities of vitamin E (an excellent antioxidant), magnesium and monounsaturated fats. Almonds also contains manganese, copper and riboflavin which play an important role in energy production.
Hemp on the other hand is my new favorite superfood. Hemp seeds are a complete source of protein (15 grams in just 5 Tbs), packed with vitamins, minerals, fiber and have the perfect nutritional balance of Omega 3, 6 and 9. Hemp supports brain function, digestion, immune function, energy and healthy hair, skin and nails. Not to mention they taste of creamy nutty goodness. What more could you ask for?!!
For added deliciousness and health benefits I add Himalayan sea salt, cinnamon, vanilla and dates. Himalayan sea salt restores the body's natural alkaline balance crucial to wellbeing. Cinnamon has been proven to lower blood sugar and cholesterol and also reduce inflammation. Dates are a traditional Ayurvedic food used for centuries. Date sugars contain more complex carbohydrates than other fruits. These complex carbohydrates are heavier to digest, and because they release their energy more slowly into your body, curb your appetite longer than simple sugars.
So without further adieu I give you Nutty Jugs, the tastiest non-dairy milk you have ever tasted.
In a blender add:
- 1 Cup Raw Almonds (soaked in water overnight)
- 1/4 Cup Raw Happy Hemp Seeds (Awesome Austin based company. Support local!)
- 2 pitted dates
- 1 Tsp. vanilla
- 1 Tsp. Cinnamon
- Pinch of Onnit Himalayan Sea Salt
- 5 cups of water
- Blend on high for 1 minute. I don't have a fancy blender and my blender has no problem pureeing this mixture.
- Strain mixture through a nut milk bag.
- Chill and enjoy. I find it tastes better the next day. Not sure why though. Let me know what you think!
Chocolate Cherry Almond Flour Scones

Since I just wrote a blog about the super powers of chocolate I have to add this delicious recipe for gluten free scones using Chocolates El Rey Gran Saman Discos.
I first had the immense pleasure of tasting these scones on a road trip from New Orleans back to Austin. If you have ever made that 8 hour trek across I10 you know there is nowhere to stop for a good meal. So my boyfriend's super talented (and prepared!) sister had baked these for the drive. Needless to say all 8 scones were gone by the time we got back to Austin. Probably not the best "meal" but I felt a lot better about it than stopping at a fast food joint for a heart attach in a bag.
Post Script: I use chocolate and cherries here but you can really throw anything in that suits your fancy. I also like to use blueberries, strawberries, coconut, orange or lemon zest, ginger.. you get the point.
Preheat Oven to 350 F
INGREDIENTS:
INSTRUCTIONS:
I first had the immense pleasure of tasting these scones on a road trip from New Orleans back to Austin. If you have ever made that 8 hour trek across I10 you know there is nowhere to stop for a good meal. So my boyfriend's super talented (and prepared!) sister had baked these for the drive. Needless to say all 8 scones were gone by the time we got back to Austin. Probably not the best "meal" but I felt a lot better about it than stopping at a fast food joint for a heart attach in a bag.
Post Script: I use chocolate and cherries here but you can really throw anything in that suits your fancy. I also like to use blueberries, strawberries, coconut, orange or lemon zest, ginger.. you get the point.
Preheat Oven to 350 F
INGREDIENTS:
- 2. 5 Cups Almond Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Apple Cider Vinegar
- 1 Egg
- 1/4 Raw Honey or Maple Syrup
- 1 tsp Vanilla
- 1 Cup El Rey Gran Saman Discos, chopped
- 1 Cup Fresh or Frozen Cherries, pitted and thawed
INSTRUCTIONS:
- Combine the almond flour, baking soda and salt in a large mixing bowl.
- In a separate small bowl mix the ACV, egg, honey and vanilla.
- Pour the liquid mixture into the big mixing bowl with the dry ingredients and combine.
- Once thoroughly mixed, add the chocolate and cherries. I like to gently mix them in evenly with my hands. (They're gonna get dirty anyways!) Combine everything into one big dough ball.
- Place the entire dough ball on a lined cookie sheet and use your fingers to pat in out into a circle about 1 inch thick. (Wash your hands now :)
- With a large knife, cut the circle into eighths and put in the oven to bake.
- BAKE at 350 F for 15 minutes
How To Brew Kombucha

Adapted From Wellness Mama
Note: It is very important that all materials and surfaces are very clean and that your hands have been washed before starting this process!
- A gallon size glass jar
- 1 gallon of brewed tea – Must be cooled to room temperature!
- 1 cup organic cane sugar
- 1 Kombucha scoby (from a starter kit or the "baby" from another scoby mother)
- a kitchen towel/coffee filter/cheese cloth and a rubber band
Note: It is very important that all materials and surfaces are very clean and that your hands have been washed before starting this process!
- Prepare the tea (1 cup organic sugar to 1 gallon of brewed tea) Use 8-10 regular size tea bags or fill a reusable tea bag with loose tea. I prefer using an organic fruity green tea, but you can use any kind of tea and flavor it after fermenting with fruit juice or fresh/frozen fruit.
- Let the tea cool and remove tea bags. Make sure that tea is completely cool before going on to next step.
- Pour the tea into a gallon size glass jar, leaving at least an inch of room at the top.
- Add 1 cup of liquid from a previous batch of Kombucha or from a store bought bottle of Kombucha. You only have to do this step for you first brew, afterwards you can just use some tea from your previous brew.
- Place the Kombucha SCOBY at the top of the liquid. It should float, but don’t stick your hands into the tea to get it to float!
- Cover the jar with a coffee filter or towel and secure with a rubber band.
- Place in a warm location (around 70-75 degrees) and let sit from 5-30 days depending on your preference. It will ferment faster the warmer it is and be less sweet and more potent the longer you leave it.
- When it is finished brewing you can store in smaller jars or in another big jar with a lid and repeat the brewing process with the SCOBY to make more batches. Every 1-2 batches, the SCOBY will have a baby that can be used to make other batches or given away.
- Keeps refrigerated for one week.
How To Make Water Kefir

- Half gallon size jar
- 1/4 Cup organic cane sugar or Organic Coconut Sugar
- 6 Cups of Filtered/Spring Water2-3 pieces of unsweetened dried fruit (I like figs, mango, or pineapple)
- Water Kefir Grains
- Mix the water and sugar until sugar is completely dissolved. If you have to heat the water make sure to let it cool down to room temperature before you add the kefir grains.
- Add the fruit and kefir grains to the water sugar mixture.
- Cap loosely and let sit out at room temperature for 48 hours.
- Once fermented it should bubble slightly like soda. Depending on how sweet or tart you want your brew you may leave the grains in another day or two.
- Strain the grains and remove the fruit.
- Rinse the grains with water and store in the refrigerator or transfer them to a new solution. The grains should grow and a produce more grains with each fermentation.
- Water kefir keeps refrigerated for one week.
Banana Mug Cake

Sometimes I just want a piece of warm homemade (gluten & grain free) banana bread but I know if I bake a whole loaf it will mysteriously disappear... into my belly within a day or two. Thus, this single serving Banana Mug Cake is the perfect solution. This is one of those recipes that I get asked for over and over again by friends because it is so tasty, easy and fast. It only takes about 3 minutes to make from start to finish!
1/2 Banana, mashed up
1 tsp Coconut Flour
1/2 tsp Coconut Oil
1 tsp Raw Honey or Pure Organic Maple Syrup
1 Egg
Chopped Walnuts, Pecans or Dark Chocolate to taste
Splash of Vanilla
Dash of Cinnamon
Mix all the ingredients with a fork in a mug and microwave for 1:30-2 minutes
Ann's Amazing Carrot Muffins (grain & gluten free)

These muffins came to me from Ann, one of my favorite cooks who fortunately happens to be my boyfriend's mom. They instantly became my absolute favorite snack or breakfast on the run. They are packed with carrots for Vitamin A and K, coconut for potassium and fiber and almond flour for Vitamin E. These little protein packed babies will keep you full and energized for hours. And did I mention they are as moist and delicious as carrot cake.. without the guilt?!! As you can see here I like to double indulge, watching Grey's Anatomy while the sweet cinnamon smell wafts from the oven as they bake. Enjoy!
Preheat oven to 350F and line muffin tins with Paper Chef's Parchment Baking Cups or else thoroughly grease the tins with coconut oil.
- 2.5 C Blanched Almond Flour
- 1 T Cinnamon
- 2 tsp Baking Soda
- 2 tsp Salt
- 2 C Grated Carrots
- 1 Apple Grated/Apple Sauce
- 1 C Shredded Coconut
- 1 C Raisins
- 3 Eggs
- 2 T Raw Honey
- 1/4 C Coconut Oil
- 1 tsp Vanilla
- In a large mixing bowl combine the almond flour, cinnamon, baking soda, and salt. Stir.
- Grate the carrots and apple and add to the dry ingredients.
- Add coconut and raisins and stir everything together with a spoon.
- In a separate bowl combine the eggs, honey, coco oil, and vanilla until it is completely mixed. You may want to warm the coconut oil over a double boiler but it's not necessary.
- Add the wet ingredients to the large mixing bowl and stir until the mixer is completely blended together.
- Fill each cup to the top with batter
- Bake at 350F for 25 minutes.