by FASST | Nov 12, 2021 |
Cinnamon has an inherent sweetness to it so it adds a wonderful flavor to this cookie without having to add more sugar. Be generous with the cinnamon when you apply it to the cookies. My cookies are thoroughly covered with cinnamon before I put them in the oven. They are incredibly good with a cup of coffee or Republic of Tea: Cinnamon and Cardamom.
Ingredients
1 1/4 cup almond flour
3 Tbsp coconut flour
1 tsp cinnamon, plus more for topping
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup avocado oil
1 egg
1/4 cup maple syrup
1 Tbsp vanilla extract
Directions
Preheat oven to 350F and either line baking sheet with parchment paper or grease with oil. I typically use avocado oil.
Mix together almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Then add avocado oil, egg, maple syrup, and vanilla. Mix well.
Here you have two options: 1. You can roll 2 tablespoons of dough in hand to form a ball and then roll in cinnamon. Place on a baking sheet and flatten gently with the palm of your hand to about 1/2” thick.
2. Or you can roll the dough between two sheets of parchment paper and sprinkle thoroughly with cinnamon. You can then cut the dough into shapes with cookie cutters.
Bake for 12-15 minutes or until slightly golden brown.
Store in an airtight container on the counter for up to 1 week.
by FASST | Oct 15, 2021 |
Lemon Ginger Scones
Ingredients
3 cups blanched almond flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2.5 tsp ground ginger
2 tsp ground cardamom
6 Tbsp lemon juice
3 TBSP of finely grated lemon peel
1 Tbsp vanilla extract
1 egg
1/8 cup avocado oil
1/8 cup maple syrup
Directions
Preheat oven to 350 degrees
In a large bowl, mix together the dry ingredients (almond flour, salt, baking soda, baking powder, ginger, and cardamom)
Then add wet ingredients ( lemon juice, lemon peel, vanilla extract, egg, avocado oil, and maple syrup). Mix well.
You can add 1/2 cup of dried fruit (blueberries, cranberries, currants)
The dough will be wet.
Put some almond flour on the counter and pour the dough onto the almond flour.
Shape the dough into a wheel about 8-9” in diameter.
Cut the wheel into 8 equal-sized pieces.
Place on a greased cookie sheet about 1-2 inches apart.
Bake 15-18 minutes until moderately brown.
Cut in half and enjoy with some grass-fed/finished butter and a cup of coffee or tea.
by FASST | Sep 6, 2021 |
Zucchini Bread
Ingredients
1.5 cups almond flour
1/4 cup flaxseed meal
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup grated zucchini
1 ripe banana
1 teaspoon vanilla extract
3 eggs
1/4 cup maple syrup
Optional Add-Ins
1/4 cup (dark chocolate chips 85% cocoa or higher)
1/4 cup chopped walnuts
1 serving unflavored collagen peptides (l like the brand Vital Proteins)
Directions
Preheat the oven to 350 degrees. Grate zucchini using a box cheese grater. Place grated zucchini between 2 paper towels or in a dish towel, lightly squeeze to release excess moisture.
Whisk together the dry ingredients in a bowl.
Place the eggs, banana, maple syrup, vanilla, and zucchini in a separate mixing bowl and mix together using a stand mixer or a hand mixer for about 1 minute or until fully combined.
With the mixer running, slowly add in the dry ingredients until fully combined. Stir in desired add-ins, if using any.
Pour batter into a lightly greased bread pan lined with parchment paper or spoon into a muffins pan lined with paper cups, filling cups 2/3 full.
Bake for 35 to 40 minutes, until the middle, is set and a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy!
by FASST | Aug 13, 2021 |
This simple dairy-free ice cream is made using healthy fats, minimal sugar and can be made with or without an ice cream maker. Not a fan of mango? You can swap out the mango for any fruit of your liking.
Ingredients
2 14 oz. cans full-fat coconut milk
2 Tbsp maple syrup
2 teaspoons vanilla extract
1 pinch sea salt
3 cups fresh or frozen* mango’s, chopped
Directions
Please Note-
*If using an automatic ice cream maker, make sure you freeze your base ahead of time in accordance with the manufacturer’s recommendations.
* If using frozen mangos, allow them to soften before putting them into the blender or the blender will not be able to blend properly. If this happens you can add a few tsp of water to the blender.
In a blender or food processor, add all the ingredients and blend until smooth.
Pour mixture into the ice cream maker base and freeze according to manufacture recommendations, usually takes about 25 to 30 minutes in most electric ice cream makers. If not using an ice cream maker, pour the mixture into a freezer-safe bowl, cover, and freeze for 4-6 hours, or overnight, until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
