GLUTEN/DAIRY FREE Blueberry Muffins

• 1 C almond Flour
• 1/4 C coconut Flour
• 3/4 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1 mashed banana (mash until it's liquid
• 1/4 C coconut oil, melted
• 1/4 cup honey
• 2 tsp vanilla extract
• 1 C blueberries

1. Preheat oven to 350°F. 
2. Grease a regular size muffin tin Line a 12-count standard muffin tin with paper liners, or grease cups.
3. Whisk together almond flour, coconut flour, salt and baking soda,
4. In a separate bowl whisk the eggs and whisk in the banana, honey, vanilla and coconut oil. 
5. Add the Almond flour mixture. 
6. Gently stir in the blueberries.
7. Divide the batter equally among the muffin tins.
8. Bake 20 to 25 minutes until golden brown and a toothpick inserted in center of a muffin comes out clean (clean of batter, not blueberry juice). Cool in tin for 10 minutes then remove muffins to a wire rack to cool completely.

Black Bean Brownies

15oz can black beans, rinsed
1/2 C quick oats
2 tbsp cocoa powder
1/2 C hazelnuts or almonds
1/4 tsp salt
2 tbsp vanilla
1/2 tsp baking powder
4 tbsp ground flax seed
11.5oz dark chocolate chips
1/4 C Coconut oil
1/3 C honey

1. Preheat oven to 350
2. Melt coconut oil in a liquid measuring cup and pour into food processor
3. Add honey to liquid measuring cup and pour into food processor
4. Place all other ingredients in the food processor and blend until smooth
5. Pour into a greased 8x8 baking sheet
6. Bake for 16-18 minutes
7. Let cool completely before cutting and serving

Recipe from Lindsay Ludwig

Oatmeal Chocolate Chip Lactation Cookies

1 C butter
1 C brown sugar
1 C sugar
1 1/2 tsp vanilla
1 egg
3 tbsp water
5 tbsp ground flaxseed
3 tbsp ground brewers yeast
3C rolled oats
2 C flour
10 oz dark chocolate chips






1. Cream butter and sugars together
2. Place oats, flour and brewers yeast in the food processor and process until fine ground
3. Add eggs, flaxseed and water to butter and sugar mixture
4. Slowly add dry ingredients
5. Fold in chocolate chips
6. Place spoonfuls (I use a mini cupcake scoop) of dough on cookie sheet covered in parchment or silpat
7. Bake at 375 for 10 min
8. Remove from cookie sheet immediately and place on cooling rack

***Makes about 55 cookies!!!

Leprechaun Bait

16 Thin Mint Girl Scout cookies
2 C Pretzels
1 C Green and Brown M&M's
2 C Dark Chocolate Chips
Green sprinkles











1. Break pretzels and cookies into pieces
2. Scatter pretzels, cookies, and 3/4 C M&M's on a parchment paper lined cookie sheet
3. Heat chocolate chips in the microwave for 90 seconds
4. Stir chocolate chips and heat heat again in 30 second increments until completely melted
5. Pour chocolate over  pretzels, cookies, and M&M's, spread chocolate with a spatula to evely coat pieces
6. Sprinkle with remaining M&M's and dust with sprinkles
7. Place in the fridge for at least one hour until solid
8. Break into pieces and enjoy!

(inspired by Candy Corn Bark, by Your Homebased Mom)

Strawberry Rhubarb Crisp

2 C strawberries, chopped in quarters
4 stalks of rhubarb, cut into 1/2 in cubes
1/3 C orange juice
1/4 C sugar
1 tsp cinnamon
1 tbsp balsamic vinegar
1/8 C cornstarch

Crust
3/4 C whole wheat flour
1/2 C brown sugar
1/4 C rolled oats
1 tsp cinnamon
1/2 butter, sliced into tablespoons
1 tsp vanilla

Preheat oven to 350. Combine strawberries, rhubarb, orange juice, sugar, cinnamon and vinegar in a sauce pan and heat over medium heat for 10 minutes. Remove from heat and stir in cornstarch. Pour the filling in a greased 8x8 pan. Mix together the crust ingredients in a food processor and blend until well mixed. cover filling with crust mixture and bake for 30 minutes. Broil on high for 3 minutes and remove from oven. Let stand for 10 minutes before serving.

Chocolate Pudding

1/2 avocado, pitted
6 dates, pitted and quartered
4 tbsp unsweetened cocoa powder
1/4 C milk or water

Place all ingredients in food processor and blend until smooth.

(inspired by Decadent Chocolate Fix by Kate Geagan)

Red Wine Dark Chocolate Cookies/Brownies

2 1/2 C flour

3/4 C unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 C unsalted butter
3/4 C sugar
3/4 C brown sugar, packed
1 egg
1 tsp vanilla
1/2 C Pinot Noir
1 bag mini chocolate chips

Preheat oven to 350. Combine first four ingredients in a medium bowl and set aside. In a mixing bowl, cream together butter and sugar. Then add egg, vanilla and wine. Slowly mix in dry ingredients and when well mixed fold in chocolate chips.

For cookies: drop teaspoons full of dough onto a greased baking sheet, bake at 375 for 12-15 minutes

For brownies: spread batter into a greased 8x8 pan and cook for 20-25 minutes. 

(inspired by Dark Chocolate and Red Wine Cookies by Keep it Simple Foods)

Apple Pie with Oatmeal Crumb Topping

1/2 C sugar

1/2 C brown sugar

3 tbsp flour

1 tsp ground cinnamon

1/8 tsp ground ginger

1/4 tsp ground nutmeg

7 C thinly cubed apples (I use a mix of red apples)
1 nine inch pie crust

1 tbsp butter

Oatmeal Crumb Topping

2 C rolled oats

1/4 C sugar

1/4 C brown sugar

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

3 tbsp melted butter

Preheat oven to 375. In a medium bowl combine sugar, flour and spices and toss with apples. Line a nine inch pie plate with pie crust, place apple filling inside. in a small bowl mix together crumb topping ingredients. Place crumb topping on top of pie filling. Cover with foil and bake for 35 minutes. Increase temperature to 400, remove foil and bake for an additional 15 minutes.

(Inspired by Apple Pie at AllRecipes.com)