Avoid Holiday Weight Gain: 3 Amazing Recipes for those Holiday Cravings

December 23, 2017

 

 

 

 

 

 

 

 

 

 

 

 

Annie's Almond bread

(Mom's recipe)

 

Ingredients
  • 8 egg whites

  • 3 Cups almond flour

  • 1/3 C Coconut oil (Grass fed butter optional instead)

  • 1 tsp baking power

  • 1/8 tsp sea salt

  • Stevia is optional also 

 

Directions
  1. Beat egg whites until whipped fully.

  2. Add in almond flour. mix until blended.

  3. Melt coconut oil until soft but not totally melted, add into mixture. 

  4. Add the rest of the ingredients

  5. Pour into a bake ware dish, bake at 350F for about 35 min, monitor it by taking a knife and making sure it's somewhat dry. If it's gooey give it more time.

 

No-bake Almond butter Date Balls

 

 

Ingredients
  • 16 medium – dates, Medjool

  • 1/2 cup – oats, dry

  • 1/4 cup – almond butter

  • 1/4 cup – pecans, chopped

  • 1 – cooking spray

 

Directions
  1. Soften dates in warm water for 10 minutes, then drain.

  2. Place dates, oats, and almond butter in food processor and pulse until a smooth paste forms. Mix in pecans.

  3. Spray hands with cooking spray and press equal portions into small balls.

Makes about 8 date balls. Double for more guests or your appetite

 

Grain Free Vegan Pumpkin Pie

 

Ingredients
Crust
  • 1 ¾ cup finely ground almond flour blanched

  • ¼ cup coconut flour

  • 2 Tbsp. coconut oil melted

  • 1 Tbsp. pure maple syrup

  • 1 flax egg 1 Tbsp. ground flax meal, 2 ½ Tbsp. water, whisk and let sit 10 minutes

  • ½ tsp. salt

Filling

  • 15- oz. can pumpkin puree

  • ½ cup canned coconut milk full fat

  • 2 flax eggs 2 Tbsp. ground flax meal, 5 Tbsp. water, whisk and let sit 10 minutes

  • ¾ cup pure maple syrup

  • 1 tsp. vanilla extract

  • 1 tsp. cinnamon

  • ½ tsp. nutmeg

  • ¼ tsp. ground ginger

  • ¼ tsp. ground cloves

  • 2 Tbsp. arrowroot starch

 

Directions

 

For the Grain-Free Pumpkin Pie Crust:

 

1.   In the bowl of a food processor combine almond and coconut flours. Pulse 10 times, or until ingredients are incorporated.

2.   Add remaining crust ingredients and process until mixture begins to stick together.

3.   Spray a 9-inch round pie pan with non-stick cooking spray.

4.   Spread crust dough evenly in the pie pan, making sure to press it firmly so it sticks together.

 

Grain-Free Pumpkin Filling:

  1. In the bowl of a food processor combine all pumpkin pie filling ingredients.

  2. Process for 1-2 minutes, or until filling is completely smooth.

  3. Pour pumpkin pie filling into the crust.

  4. Cover the crust edges with a pie shield or make your own from strips of aluminum foil.* Keep this on during the entire baking process or it'll burn

  5. Bake pumpkin pie in preheated oven for 50-60 minutes, or until the center just barely jiggles.

  6. Remove from oven and let pie sit at room temperature for 2 hours. Refrigerate for another 2 hours before serving.

  7. Serve pumpkin pie with coconut whipped cream and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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