Healthy Recipes – Baked Goods and Snacks
Homemade Trail Mix
16 - 1/4 cup servings
Ingredients
1/2 cup raw pumpkin seeds
1/2 cup roasted unsalted sunflower seeds
1/2 cup natural shelled pecan halves
1/2 cup natural shelled walnuts
1/2 cup dried cherries, raisins or dried cranberries (or 1/4 cup of two different dried fruits)
1/2 cup dark chocolate chips
1 cup brazil nuts
Instructions
Mix all ingredients in a large bowl until well combined.
Notes
Easy to scale up or down to make smaller or larger batches.
Gluten Free Almond Coconut Chocolate Chip Cookies
Yields: 1 doz. to 1 1/2 doz. depending on size
Ingredients
2 1/2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1⁄2 tsp salt
1⁄4 cup coconut oil – liquified
2⁄3 cup unsweetened applesauce
1/4 cup stevia for baking
1 egg
2 egg whites
1 tsp vanilla extract
1/4 cup unsweetened coconut or almond milk (+ or – a tbsp)
1 cup dark chocolate chips
1⁄2 cup sliced almonds or chopped walnuts (optional)
Instructions
Heat oven to 350 and line baking sheets with parchment paper.
Whisk almond flour, coconut flour, stevia, baking soda and salt.
Mix coconut oil, applesauce, egg, egg whites and vanilla extract, slowly until combined.
Slowly add dry ingredients to egg mixture and mix until combined. Add coconut or almond milk and mix to desired consistency (picture below). Dough should be easily rolled into a walnut size ball.
Add chocolate chips and nuts to combined mixture.
Scoop or roll into balls and place an inch apart on baking sheet. Press to slightly flatten and bake for 12-15 minutes, depending on oven.
Recipe also works well with white chocloate chips, raisins or dried cranberries.
Notes
Gluten-Free Pumpkin Protein Muffins
Yields 12 Muffins
15 Minutes Prep
18-25 Minutes Baking
Ingredients
1 1/4 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
pinch of sea salt
1 teaspoon pumpkin pie spice; or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice or cloves
3 eggs
1/3 cup raw honey
1 teaspoon vanilla extract
2 scoops vanilla or chocolate protein powder
5-6 tablespoons melted coconut oil or ghee
2/3 cup canned pumpkin
Instructions
Preheat oven to 350 degrees F.
In a bowl, combine almond flour, coconut flour, sea salt, and spice(s).
In a separate bowl, combine eggs, honey, vanilla extract, protein powder, and melted coconut oil/ghee.
Combine both mixtures together. Once thoroughly incorporated, add pumpkin and mix well.
Fill a muffin pan with liners or lightly grease with coconut oil. Fill pan with batter.
Bake in oven for 18 – 25 mins. Ovens vary.
If not using baking liners, cool muffins in pan on a rack for 5-10 mins before removing them from pan.
Notes
Add 1/3 cup walnuts or pecans for variety, when adding pumpkin
Add 1/3 – 1/2 cup dark chocolate chips, when adding pumpkin, for a great dessert muffin
Gluten-Free Banana Bread
Serves: 8
Time: 55 minutes
Ingredients
4 eggs
3 medium very ripe bananas, mashed
1/4 cup raw honey
1/2 cup unsweetened almond milk
1 tablespoon vanilla extract
2 teaspoons baking soda
2 1/4 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 scoop plain or chocolate protein powder
Instructions
Preheat oven to 350 degrees F.
In a bowl, combine eggs, banana, honey, coconut/almond milk and vanilla.
In a separate bowl, combine remaining ingredients.
Combine both mixtures and stir until well mixed.
Grease a loaf pan with coconut oil and pour in batter.
Bake for 35 – 50 minutes.
Notes
Optional: Add 1/3 cup chopped walnuts
