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Updated: Feb 17



2 cups of almond flour

1 tsp baking soda

½ pinch of salt

2 mashed bananas 

2 tablespoons flax, freshly ground (flax and water can be exchanged for eggs)

3 tablespoons of water 

2-3 tablespoons of maple syrup or honey

2 tablespoons of melted coconut oil

1 tsp of vanilla extract 

ÂĽ cup chocolate chips

Pinch of cinnamon (Optional)


1) Preheat oven to 350 and line the pan (s) with parchment paper, or cupcake pan with liners.

2) In a small bowl, mix together  the freshly ground flax and water. Allow to sit for 7 minutes.

3) In another bowl, mix together the almond flour, baking soda and salt. Set aside.

4) Mix together the mashed bananas, flax mixture, coconut oil, maple syrup or honey, and vanilla extract. Once combined add almond flour mixture and stir. Fold in chocolate chips and pour into desired pan.

5) Bake for about 25-30 minutes or until lightly golden brown.


Enjoy! 🙂 - Maeve Kenney





Crust

1 1/2 cups of rolled oat

1/2 cup brown rice flour

1/2 cup chopped nuts - pecans or almonds

1/3 cup olive oil or coconut oil melted

2. Tablespoons of maple syrup

1/4 cup of water

Pinch of salt

Filling

1 1/2 - 2 cans of pumpkin

2 eggs

1/3 maple syrup

pinch of salt

1 tsp of ground cinnamon

1/4 tsp of ground ginger

1/4 tsp of ground cloves (optional)

1/4 tsp of ground nutmeg

1/4 cup of coconut milk

Preheat oven to 400 degrees.

1. Curst: combine all ingredients and mix well. With wet hands, press the crust evenly into the prepared pie plate. Bake for 5-7 minutes.

2. Filling: Mix together all of the ingredients in a food processor or use a whisk.

3. Pour filling into the prefaced piecrust. Bake at 400 degrees for 15 minutes, then Reduce to 375 degrees for 30 more minutes. Let set and cool before serving.

Updated: Nov 10, 2020


Thumbprint Cookes

1 cup almond flour

1 cup rolled oats - ground

1 cup gluten-free or whole wheat pastry flour

1/4 teaspoon of cinnamon

pinch of salt

1/2 cup of maple syrup

1/2 butter or dairy free butter or coconut oil

raspberry jam (or other sour jam for filling)

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl. Whip oil and maple syrup together. Add wet ingredients to dry ingredients, mix well. Form walnut sized balls and place on parchment paper. Press Thumb gently in the center of the cookie creating a space for the filling. Fill each cookie with 1/2 tsp or less of jam. Bake for 12-14 minutes.

DR. JILL KENNEY

 

NATUROPATHIC PHYSICIAN

203.418.7657

©2018 BY JILL KENNEY, ND PROUDLY CREATED WITH WIX.COM