It's So Good You Could Eat It For Breakfast, Cookie. (and it's gluten-free!)

Preheat oven to 325.

Ingredients:

3 ripe bananas
1/4 c. peanut butter
1/4 c. oil
1 t. GF vanilla
1 T. raw honey
3 T. brown sugar
2 T. ground flax seed mixed in 6 T. water OR 2 eggs
_____________________________________________In a mixer, combine all is mixed well.

In a separate bowl combine

1 1/2 c. GF rolled oats
1 c. coconut flakes
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. all-spice
1/4 c. almond flour or other GF flour
1/2 c. almonds, chopped
1 c. dried fruit, I used apricots, chopped
1/2 c. pumpkin seeds, chopped
1/4 t. baking soda

Stir to combine and then add to the wet mixture.  Mix until it is all incorporated.  Drop by the Tablespoon full onto a cookie sheet. I sprinkled pink and blue sprinkles on top just for fun :)  Bake for 20 minutes.  Remove and cool on a wire rack.  Store in refrigerator.

These cookies are healthy enough to eat for breakfast, but still sweet enough you feel like you are getting a treat! So bake some up and serve cookies for breakfast!  Your kids will thank you.

Paleo Spiced Raisin Muffins

A friend recently gave me this recipe and I must say it is amazing! Even if you are not gluten free you should try these! My 3 year old son, who is a very picky eater, scarfed down 2 in no time. That was huge for my little muffin lover who recently had to go gluten free. Happy Mommy dance! Next time I am going to play with the flavors and try adding apples or apricots :)

Ingredients:

1/2 c. Sweet potato, mashed
1/2 c. Unsweetened coconut flakes
1/2 c. Raisins
1/2 c. Nuts (I used pecans) chopped
1/4 c. Raw honey
1/8 c. Carrot, shredded
2 eggs (or egg substitute)
3/4 c. Almond flour
1 t. Cinnamon
1t. GF vanilla
Pinch nutmeg
1 t. Baking powder

Mix all ingredients together, place in muffin tin and bake for 28-30 minutes. Makes about 10 muffins.



Here is the blog where she got the recipe:
http://carrotsncake.com/2012/08/paleo-morning-glory-muffins.html

"Better Than Campbell's" Tomato Soup

Difficulty: easy

Time: 30 minutes

Serving: 4

Gluten Free option!

Ingredients:

9 oz of Muir Glen organic fire roasted tomato's 

1/2 c. Ground almonds OR you can use plain bread crumbs (not the italian, do not want flavor)

3 3/4 c. Chicken or vegetable stock

3 T. Butter

2/3 c. Heavy cream or milk

1 t. Sugar

Handful chopped fresh basil

Salt and pepper to taste

Blend almonds in food processor (I used a Vitamix) until finely ground, add tomato's, butter, sugar and 1/2 c. stock and blend until smooth.  Pour soup into a pot and put stove on low*.  Add the rest of the ingredients and cook on low until heated through.  Top with fresh basil and a grilled cheese sandwich on the side!

*Make sure to not have the stove any higher than a low setting or it will cause the milk to curdle.

Recipe By: Tracy Lytle