COCONUT & PEANUT BUTTER EASTER EGGS

COCONUT Easter Eggs

1/4 cup almond flour
3/4 cup shredded coconut
3 tbsp syrup
.5-1 tbsp almond milk

• Mix ingredients, roll into eggs, freeze till harden

• Melt about 1/4 cup chocolate chips & 1 tsp coconut oil

• Once eggs are hardened, coat with chocolate mixture then freeze till ready to eat!

PB Easter Eggs
1/4 cup PB
1 tbsp syrup
1/4 tsp vanilla
1/2-1 tbsp coconut flour

• Mix ingredients, roll into eggs, freeze till harden

• Melt about 1/4 cup chocolate chips & 1 tsp coconut oil

• Once eggs are hardened, coat with chocolate mixture then freeze till ready to eat!

BERRY CRUMBLE

I have tried a LOT of different apple crisp, berry crisp, apple crumble, etc, etc out there and came up with this recipe to top them all!  Easy to make, healthy, and tasty!

INGREDIENTS:
5-7 apples
1 pound frozen raspberries, thawed
¾ cup old-fashioned rolled oats
½ cup almond flour or almond meal 
½ cup chopped almonds (you can use walnuts or pecans if you want) 
½ teaspoon ground cinnamon 
Couple dashes nutmeg
¼ teaspoon fine sea salt 
⅓ cup maple syrup 
2 tbsp brown sugar (or more maple syrup)
1 tsp baking powder 
¼ cup virgin coconut oil, melted 

DIRECTIONS:
1. Preheat the oven to 400°F. 8 x 8-inch baking dish
2. In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Transfer apples to baking dish; top with raspberries.
3. In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, nutmeg, and salt. Add the maple syrup, brown sugar, and oil and stir until combined. 
4. Spread the oat topping evenly over the berry mixture. 
5. Place in the center of the oven. Bake until the topping is golden brown and the fruit is bubbling, 25 to 30 minutes
ENJOY!

THE BEST OATMEAL RAISIN COOKIES

A version of The Vegan 8's recipe for Fall cookies with my own twist!

Ingredients

Dry ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup quick cooking oats (**if using regular oats, add 2 tbsp oat flour)
• 2 teaspoons cinnamon
• A few dashes of nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup raisins

Wet ingredients:

• 1/4 cup + 3 tablespoon pure grade a maple syrup
• 1/4 cup + 1 tablespoon packed vegan buttery spread 
• 1 teaspoon vanilla
• 1 tsp molasses
• 1/4 cup packed light brown sugar

Instructions

1. Preheat the oven to 350 degrees and line sheet pan with parchment paper.
2. In a medium bowl, whisk together all the dry ingredients. (minus the raisins)
3. In a large bowl, beat together the wet ingredients until creamy. Then, carefully fold in the dry ingredients with a spatula until just combined. Then fold in raisins.
4. Drop by tablespoonfuls (I use a cookie scooper) onto the prepared sheet pan. 
5. Bake for about 10 minutes or until golden and the tops are slightly cracked. Let them cool at least 10 minutes (they will continue to cook) and transfer them to cool completely on a rack.
6. ENJOY!!  And sometimes I even made a Oatmeal Creme Pie with them by adding frosting in the middle!

CHICKPEA STEW

Turn on the insta pot to the saute function. Add in the following ingredients to saute for several minutes.

Add in

• 1 red onion chopped
• 1 1/2 tbsp olive oil
• 5 cloves garlic, chopped
• 2 tsp cinnamon
• 2 tsp cumin
• 1 dash (or a few) of cayenne
• 2 1/2 tsp paprika

Then add in the rest of the ingredients, stir till combined. Cook on High for 10 minutes, let it naturally release for 10 min, and then release the valve.   Serve over brown rice and ENJOY!!

• 1 can chopped tomatoes
• 2 cans chickpeas (drained and rinsed)--I use fresh chickpeas and just measure out the equivalent amount
• 1/4 cup raisins
• 10 oz baby spinach
• 4 cups vegetable stock
• Salt and Pepper

APPLE CRISP (vegan friendly)

This recipe is super simple and super delicious!

For the apple filling mix together:
4-5 large apples, diced.  (you can peel if you wish)
2 Tbsp maple syrup
2 Tbsp coconut sugar
2 tsp cinnamon
1 tsp vanilla extract
dash of nutmeg

Place the apple mixture in a greased 8x8 pan.  I sprayed it with coconut oil.

Then mix the crumble together:
1 1/2 cups old fashion oats
3/4 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 + 1/8 melted coconut oil
1/4 + 1/8 maple syrup

Top the apples with the crumble mixture.

Bake at 350 for about 40 minutes.  ENJOY!!

PUMPKIN CHOCOLATE CHIP COOKIES

• 3/4 cup 100% pure pumpkin puree
• 2 tablespoons melted coconut oil
• 1/4 cup PB
• 1/4 cup pure maple syrup
• 3 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
• 1 teaspoon pure vanilla extract

• 1 1/4 cup gluten free rolled oats
• 1/2 cup + 2 tablespoons oat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 cup copped walnuts
• 3 tbsp pumpkin seeds
• 3 tbsp raisins or craisins
• 1/2 cup vegan chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Whisk together the pumpkin, oil, syrup, sugar, flax egg, and vanilla. 

3. Add the dry ingredients, mixing just until combined.

4. Scoop cookies, using a cookie scooper, onto a cookie sheet. Flatten out just a bit with the back of a fork.

5. Bake for 11-14 minutes.  ENJOY!!!

CARAMEL STUFFED CHOCOLATE CHIP COOKIES (Vegan!)

Whisk together:

1/2 Cup coconut sugar

3/4 Cup brown sugar

3/4 tsp salt

1/2 Cup coconut oil

Then add:

1/4 Cup almond milk

1 1/4 tsp vanilla 

Using a Spatula add:

1 1/2 Cup flour

1/2 tsp baking soda 

Lastly...

3/4 Cup vegan chocolate chips 

Refrigerate for 30 min. 

**If you want to stuff them, unwrap & roll into a ball “cocomels coconut milk caramels”. Wrap chocolate chip cookie dough around it.  Refrigerate again for 10 min before baking.

Bake 350 degrees, 12-15min

ENJOY!!!