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

  1. Preheat oven to 325.

  2. Place dates, warm water and flax in a blender. Let sit for 15 minutes then blend to a smooth consistency.

  3. In mixer combine oat, oil, shredded coconut, date/water/flax mix, peanut butter, chocolate chips blueberries, vanilla and salt.

  4. Mix until combined well.

  5. Line a 9x9 pan with parchment paper. Press mixture into pan.

  6. Bake at 325 until golden brown.

  7. Cool in the fridge and then cut into pieces.