Yields: 12 Muffins

• 2 c. almond flour or almond meal
• 1/2 tsp. sea salt
• 1/2 tsp. baking soda
• 1/2 tsp. cardamom
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin spice (or cinnamon)
• 2 free-range eggs
• 1/2 c. butter from grass-fed cows
• 1 1/2 tsp. pure vanilla extract (use Madagascar if available)
• 1/3 c. raw, wild honey
• 1 1/2 c. blueberries (can use frozen thawed, wild or organic)
• Handful of toasted raw pumpkin seeds and/or toasted raw pecan pieces.

• Preheat oven to 350 degrees and line a muffin pan with paper baking cups
• Whisk dry ingredients together.  Use a fork to break up any clumps in the almond flour/meal.
• In a separate bowl, whisk the wet ingredients together.
• Combine dry and wet ingredients in one bowl and gently fold in 1 1/4 c. blueberries.
• Fill muffin cups 3/4 full; top each with the pumpkin seeds and the extra blueberries.
• Bake 25-30 minutes until tops are a deep golden brown (the muffins are done when you insert a toothpick and it      comes out clean).

Credit:adapted from Thrive Market http://www.thrivemarket.com/blog

Yields 12 Muffins  

• 2 eggs
• 1/2 cup pumpkin pie filling (Yorganic, canned)
• 1/3 cup honey
• 4 Tbsp melted butter (KerryGold)
• 1 tsp vanilla
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves or allspice
• 1/8 tsp ground ginger
• 2 1/2 cups almond flour
• 1/2 cup chopped raw walnuts
• 1/2 cup raisins

• Preheat oven to 325.
• Line a muffin pan with paper liners.
• In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
• Stir in almond flour until well combined.
• Stir in walnuts and raisins.
• Spoon batter into muffin cups.
• Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.

Credit:inspired by SparksPeople.com

Yields 12 Brownies 

• 1 1/2 cups black beans (1 15-oz can drained and rinsed)
•   2 tbsp organic cacoa powder
• 1/2 cup quick oats (you can also use raw oats)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or coconut nectar
• 1/4 cup coconut or MCT oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 3/4 cup dark chocolate chips (try for chips with less sugar)

1. Preheat oven to 350 F.
2. Combine all ingredients except chips in a food processor or high-powered blender (BlendTec or VitaMix)
3. Blend until completely smooth. Blend well. 
4. Stir in the chips, then pour into a greased 8” x 8” pan.
5.  Bake the black bean brownies 15-18 minutes,
6. Let cool at least 10 minutes before cutting.

Credit: inspired by PuraThrive for GreenMedInfo

Yields 12 Servings

• 2 cups almond flour
• ¼  teaspoon salt
• 2 tbsp butter, chilled or melted coconut oil
• 1 lg. egg for the crust
• 3 eggs, beaten for the filling
• ¾ cup maple syrup
• 2 tablespoons coconut syrup
• ¾ cup coconut sugar
• 3 tablespoons butter, melted
• 1 pinch salt
• ½ cup raw pecans, finely crushed
• 1 cup raw pecans, quartered
• 1 cup raw pecan halves  

Directions

1. Preheat oven to 350 degrees F.
2. To Make Crust: In a medium bowl, using a beater or high-powered blender, combine flour, salt. Add butter or coconut oil and egg.  Mix thoroughly until a ball of dough forms.  Evenly press dough into a 10” glass pie plate and chill in the refrigerator.
3. To Make Pie Filling: In a medium bowl, mix together eggs, coconut and maple syrups, coconut sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of chilled pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
4. Bake in a preheated 350 degrees F oven for one hour or until firm; let cool for one hour before serving.
5. Tip:  Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Credit: inspired by AllRecipes