Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

1/3 cup coconut oil
1/2 cup cocoa powder
6 eggs
1 cup honey
1/2 tsp. vanilla
1/2 cup coconut flour
1 cup chocolate chips (optional)
3 tbsp. cocoa powder
1 can coconut milk
pinch sea salt
1/4 cup honey
1 tbsp. vanilla
4 egg yolks
1 banana
2 clementines
2 kiwi
Filling:
4 cups blueberries
2 tbsp. flour or flour substitute
1/4 cup honey
 
Crisp:
1 cup flour or flour substitute
2/3 cup oats
1/4 cup honey
1/4 cup coconut oil
1 tsp. cinnamon
1 tbsp. vanilla
6 egg whites
1/4 tsp. salt
1/3 cup honey
1 1/2 tbsp. vanilla
3 cups shredded coconut
1/2 cup sunbutter or nut butter
3-4 tbsp. honey
1 tsp. vanilla extract
1 cup puffed quinoa or puffed millet
1 tbsp. crushed peanuts (optional)
1/2 cup honey
1/3 cup water
3 egg whites
1/2 tsp. vanilla
1 cup raw milk
1/2 tsp. vanilla extract
1 tbsp. honey
4-5 cups plums, cut into pieces
1/4 cup honey
3 eggs
1 1/3 cups rice milk
2/3 cup flour or flour substitute
zest from 1 lemon
2 tsp. vanilla
1 pinch salt
1/2 tsp. cinnamon
Spray a 10" pie plate with non stick spray.  Arrange the plums so that they cover the entire bottom of the pie plate.  In a blender, combine honey, eggs, rice milk, flour, lemon zest,
cinnamon, vanilla, and salt.  Process until smooth, about 2 minutes.  Pour over the fruit in the pan.  Bake at 350 for 60-70 minutes or until firm and lightly browned.  It will have a bread
pudding type texture.
4-5 cups plums, cut into pieces
1/4 cup honey
3 eggs
1 1/3 cups rice milk
2/3 cup flour or flour substitute
zest from 1 lemon
2 tsp. vanilla
1 pinch salt
1/2 tsp. cinnamon
Coconut Layer:
1 1/3 cup unsweetened coconut flakes
1/2 cup coconut oil
1/4 cup honey
1 tsp. almond or vanilla extract
36 almonds (optional)
Chocolate Layer:
3/4 cup cocoa powder
1/4 cup honey
1 cup coconut oil
1 tbsp. vanilla
Melt the coconut oil and honey over low heat until just melted.  Whisk to combine.  Add the extract and coconut flakes.  In each compartment of a 12 cup muffin tin, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil.  If using, place 3 almonds in each muffin cup.  Place in a freezer until hard (about 30 minutes).
To Make Chocolate:  Combine cocoa powder, honey, coconut oil, and vanilla in a saucepan over low heat.  Heat until just melted, combine well, and remove from heat.  Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it.  Put back into your freezer and freeze until hard.  To get them out, slide a butter knife down one side and pop out.  Store in freezer.
Coconut Layer:
1 1/3 cup unsweetened coconut flakes
1/2 cup coconut oil
1/4 cup honey
1 tsp. almond or vanilla extract
36 almonds (optional)
Chocolate Layer:
3/4 cup cocoa powder
1/4 cup honey
1 cup coconut oil
1 tbsp. vanilla
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