Mango Breakfast Cookie
Ingredients: ½ cup coconut oil (softened), 1 cup coconut sugar, 1 Tbs. ground flax, ¾ cup pureed mango, 2 cups gluten free flour blend, ½ tsp. Salt, ¼ tsp. Baking soda, 1 tsp. Baking powder, ½ cup ground nuts (I used a mix of cashew and walnut)
Instructions: In a mixer, cream together coconut oil, coconut sugar, and flax. Add mango. In a separate bowl mix gluten free flour, salt, baking soda, and baking powder. Add flour mix to the oil and sugar mix until combined. It will be a little on the dry side. Add ground nuts. Drop onto a baking sheet and bake at 350 for 10-12 minutes.
Blueberry Granola Bars
4 cups rolled oats
½ cup melted coconut oil
½ cup sliced almonds
½ cup unsweetened shredded coconut
½ cup packed pitted dates
¾ cup warm water
1 T flax (whole or ground)
¼ cup chocolate chips
¼ cup local honey
½ cup dried blueberries
½ cup peanut butter (or other nut butter is fine)
1 tsp vanilla extract
1 tsp salt
Preheat oven to 325.
Place dates, warm water and flax in a blender. Let sit for 15 minutes then blend to a smooth consistency.
In mixer combine oat, oil, shredded coconut, date/water/flax mix, peanut butter, chocolate chips blueberries, vanilla and salt.
Mix until combined well.
Line a 9x9 pan with parchment paper. Press mixture into pan.
Bake at 325 until golden brown.
Cool in the fridge and then cut into pieces.