Blueberry Muffins {Gluten, Refined Sugar and Dairy free}

These blueberry muffins are a must go and bake ASAP! I am so pleased with how well they turned out! ...And the best part, I made these for the children I nanny for and they loved them! 


These are perfect for breakfast, dessert or a snack. You can even make a double or triple batch and individually wrap and freeze the muffins. 



Ingredients:

• 2 eggs
• 1 tsp sea salt
• 1 tsp vanilla
• 1-2 tsp cinnamon
• 1 tsp baking powder (non-GMO and aluminum free)
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup buckwheat flour
• 1/4 cup brown rice flour
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup
• 2 Cups organic blueberries

Mix everything together in a large bowl or electric mixer. Pour batter into coconut oiled muffin pan. Bake at 350* for 20 minutes. Yields 1 dozen muffins. 

Let us know what you think! We can't wait to hear your feedback on this recipe! 

Love,
Megan and Becky

Oatmeal Raisin Cookies {Gluten, Dairy, Nut and Refined Sugar Free}

These cookies are loaded with healthy, whole food ingredients; perfect for a quick, on-the-go snack! 

One quick note before we get into the recipe, I highly recommend using organic ingredients and non-irradiated spices. :)

Here is what you'll need:

• 7 medjool dates
• 4 eggs
• 1/2 cup coconut oil or butter (melted)
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. sea salt
• 4 tsp. cinnamon
• 1/3 cup chia seeds
• 1 1/2 cups old fashioned rolled oats
• 1/6 cup coconut flour
• 1/6 cup tapioca flour
• 1/6 cup white rice flour
• 1/6 cup brown rice flour
• 1 cup raisins

Directions:

• 1. Preheat oven to 350 degrees. 
• 2. In your kitchen aid, with a wire whisk attachment, add dates and mix until they are a smooth consistency.  
• 3. Add remaining ingredients in order, one at a time. 
• 4. Give it a taste test, and using a cookie scoop, scoop cookie dough onto a parchment lined baking sheet. 
• 5. Bake for 12 minutes.

Yields around 32 cookies, depending on how much cookie dough you eat, and what size cookie scoop you use. 

Comment down below and let me know what you think! 

Love, 

Megan

Pumpkin Pudding {AIP}

Fall is in the air and today is the perfect day for AIP Pumpkin Pudding!

Ingredients

• 1 can full fat coconut milk (14 oz)
• 1-1/2 tbsp unflavored gelatin
• 2/3 cup pumpkin
• 1/2 tsp stevia (this kind)
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp of cloves
• 1/4 tsp fresh ginger (grated or pressed in a garlic press)
• 1 tsp vanilla
• Pinch of sea salt

Directions

1. In a small bowl, combine 2 tablespoons of coconut milk with gelatin and set aside.

2. In a medium sauce pan add remaining coconut milk, pumpkin, cinnamon, ginger, cloves, nutmeg and salt. 

3. Whisk until smooth and bring to a boil. 

4. Remove from heat and whisk gelatin/coconut mixture and vanilla until smooth. 

5. Refrigerate for several hours or until set. 

Enjoy! 

The base for this recipe is from Heather at cookituppaleo 

Granola! {Gluten, Grain, Dairy and Refined Sugar Free}

I am so excited to share this recipe with you! As you can see by the post title, it is gluten, grain, dairy and refined sugar free! :)

This granola is simple to make, but it does take some time. So, plan ahead and it will be well worth it! 

Here is what you'll need:

• 2 cups Raw Cashews
• 1 cup Raw Pumpkin Seeds
• 1/2 cup Raw Sunflower Seeds
• 1 cup packed Medjool Dates (pitted)
• 2 cups unsweetened shredded coconut
• 2-3 tsp cinnamon
• 1 tsp Vanilla powder or extract
• Sea Salt to taste

1. Soak your raw nuts and seeds in room temperature water overnight or at least for ten hours. When they are done soaking, strain them and rinse well. 

2. Add your dates to a high speed blender along with 2 tbsp of room temperature water. Turn your blender on and add more water if needed. You should end up with a thick "paste".

3. In a large bowl, mix together your nuts, seeds, date paste and shredded coconut. Begin adding vanilla, cinnamon and salt to taste. 

4. Spread your granola onto parchment lined baking sheets or onto dehydrator trays if you want to keep the nuts and seeds raw. I just put mine in the oven at 170* stirring every 45 minutes for 5-8 hours.

5. Let cool and enjoy with coconut milk or organic cows milk, enjoy on yogurt or by itself! 

Store in the refrigerator for about a week or in the freezer to extend the shelf life.

Enjoy and feel free to customize your granola. You can add cacao or carob, dried fruit and different spices! Get creative! :)

God Bless! 

Megan