by FASST | Dec 15, 2020 |
Cranberry Sauce
Ingredients
2 (12 oz.) packages fresh cranberries
1 cup freshly squeezed orange juice
3⁄4 cup honey
2 tsp grated orange zest (* be sure to zest your oranges before cutting them)
1⁄2 tsp ground nutmeg
1 tsp ground cinnamon
Directions
Mix all the ingredients in a saucepan over medium-high heat. Bring the sauce to a
boil, then reduce the heat to medium-low and simmer, about 25-30 minutes,
stirring occasionally.
Remove from the heat and transfer to a bowl. Cool to room temperature, then
cover and refrigerate for a few hours to cool and thicken. Best served chilled.
Leftovers will keep in the refrigerator for up to a week .This recipe makes around 4
cups of sauce, with the average serving size around 1/4 cup or less, you will have
plenty leftovers. Simply freeze your leftovers and defrost in the refrigerator
overnight.
by FASST | Dec 15, 2020 |
Makes about 20 cookies. Total of 4 carbs per cookie. Enjoy!
Ingredients
2 1/2 cups almond flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup avocado oil
1/4 cup maple syrup
1 Tbsp vanilla extract
1/4 c dark chocolate chips ( at least 72 % cacao) if you cannot find chocolate chips, you can coarsely chop a chocolate bar
Directions
In a large bowl, combine the dry ingredient (almond flour, salt. baking soda, and baking powder). Mix to combine. Next, add your wet ingredients to the bowl (avocado oil, maple syrup, and vanilla extract). Mix well. The mixture will look a little crumbly. Fold in the chocolate chips.
Preheat oven to 350ºF and line a baking sheet with parchment paper. Make a dough ball about 1 1/2 inches in size. Place dough on cookie sheet and flatten a bit with your palm to about 1/2 inch thick. Cookies should be about 2 inches in size.
Bake 10 to 12 minutes until cookies are lightly brown. Enjoy!
by FASST | Nov 19, 2020 |
Serves 4
Ingredients
1 14 oz can full-fat coconut cream
3 egg yolks (save the whites for a sweet potato quiche 🙂
1 tbsp vanilla
2 tbsp maple syrup
¼ cup Cacao powder
⅛ tsp salt
fresh berries for topping
Directions
In a medium bowl, combine all ingredients, mix well. Chill in the refrigerator, if desired. Divide pudding amongst 4 small bowls or ramekins and top with you choice of berries.
by FASST | Jun 22, 2020 |
Each muffin has about 11 grams of carbs.
Ingredients
3 cups blanched almond flour
¼ tsp sea salt
1 ½ tsp baking soda
2 tbsp avocado oil
3 large eggs
2 ripe medium bananas, mashed
1 ½ cups fresh or frozen blueberries
1 tbsp maple syrup
1 tsp cinnamon, optional
Directions
Preheat oven to 350 degrees
Grease cupcake pan
Combine all dry ingredients.
Then add wet ingredients and thoroughly mix
Add mashed bananas and mix thoroughly
Fold in blueberries
Spoon batter into prepared muffin pan
Fill cups to 3/4 full. Makes 10 cupcakes
Bake cupcakes 25-30 minutes until golden brown and toothpick inserted comes out clean.
Let muffins cool in the pan for 5-10 minutes then gently remove them from pan and complete cooling on a rack.
by FASST | Apr 11, 2020 |
This mixed berry crumble with coconut whipped cream is gluten-free and bursting with flavor. Serve it warm and top it with coconut whip cream for a delicious and guilt-free dessert.
Ingredients
For the Filling
20 oz frozen mixed berries(strawberries, blueberries, blackberries)
2 tsp lemon juice
¼ tsp salt
3 tbsp chia seeds
For the Crust
2 cups almond flour
¼ tsp salt
2 tsp pure vanilla extract
5 tbsp melted ghee
¼ cup walnuts or pecans, chopped
For the Coconut Whipped Cream
1 can coconut cream, chilled
1 tbsp pure maple syrup
1 tsp vanilla extract
Directions
Filling: In a saucepan, combine the berries, salt and lemon juice. Bring to a boil until berries are thawed and berries are mostly broken down about 5-7 minutes. Stir in chia seeds and let cool (it will thicken as it cools).
Crust: Preheat oven to 350 degrees. Line 8 x 8 inch pan with parchment paper. In bowl, combine almond flour, salt and mix. Then add vanilla melted ghee and nuts. Mix well. Remove 1/4 c of mixture. Press remaining mixture evenly along the bottom of the baking dish. Bake for 15-18 minutes until turns lightly brown. Let cool for 10 minutes.
Spread the filling evenly over the baked crust. Sprinkle the reserved crust mixture over the top along with some sliced almonds (optional). Bake 18-20 minutes to heat thoroughly.
Whipped coconut cream: Ensure coconut cream, beaters and bowl are all chilled at least 4 hours. Pour all ingredients in chilled bowl and mix on high until soft peaks begin to form, about 2 minutes. Refrigerate until ready to use.
Serve warm with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.
