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Gluten Free, Dairy Free, Paleo Recipes
 SKILLET COOKIE
This dessert is everything you could want and more! It is pretty much a
giant chocolate chip cookie that is warm and gooey, super satisfying.

Ingredients

1 1/2 cup almond flour

1/4 tsp baking soda
1/2 tsp Himalayan salt
2 tbsp coconut oil
2 tbsp sunflower seed butter*
1/4 cup maple syrup
1 egg
1 tsp vanilla
3/4 cup paleo chocolate chips

Directions:

- Preheat oven to 350F.

- Combine coconut oil, maple syrup, egg, vanilla and seed butter in a bowl,
whisk together until smooth.
- Add in almond flour, baking soda and Himalayan salt, mix until combined.
- Fold in chocolate chips.
- Add batter to greased cast iron pan.
- Bake for 25 minutes or until golden on the top.

* Can use any nut or seed butter

ALMOND BUTTER CUPS
These are one of my fav things to prep and keep in the freezer for when a
sweet tooth hits, they are full of healthy fats, are low sugar and you get
satisfied with just one!

Ingredients

1/4 cup coconut oil

1/4 cup raw cacao
1 tbsp maple syrup
1/2 cup almond butter
1 tbsp coconut flour

Directions:

- Melt coconut oil.

- Combine coconut oil with raw cacao and maple syrup.
- In a separate bowl combine almond butter and coconut flour.
- Add 1 tsp of paleo chocolate to the base of your silicone cup.
- Add a heaping tsp of the almond butter mixture to the silicone cup.
- Top with another spoonful of paleo chocolate, covering the almond butter
mixture.
- Let set in freezer for an hour or until hard.
*Note: store in freezer otherwise they will start to melt like the photo above!
 BLUEBERRY CRISP 
I love this crisp because it comes together quickly and feels like the perfect
indulgence, yet it is full of good for you ingredients. What's better is you can
change out the fruit for whatever is in season!

Ingredients

Filling:
3 cups blueberries*
juice from half a lemon
2 tbsp tapioca flour

Topping:
3/4 cups almond flour
1 tbsp coconut flour
pinch salt salt
½ tsp cinnamon
¼ cup coconut sugar
½ cup coconut oil
¼ cup maple syrup

Directions:

- Preheat oven to 350F.

- Combine blueberries, lemon juice and tapioca flour in a bowl and set aside.
- Melt coconut oil and combine it with the almond flour, coconut flour, salt,
cinnamon, coconut sugar and maple syrup.
- Stir until combined.
- Add blueberries to a greased baking dish.
- Add topping on top of the blueberries.
- Bake for 25 minutes, until golden brown on top. Serve.

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 SWIRL BROWNIES
These brownies are perfectly fudgy and the almond butter swirl makes them
feel decadent. I love that they are made with simple whole foods, no refined
sugar but leave you satisfied.

Ingredients

1/2 cup avocado

1/2 cup cooked sweet potato
1 large egg
1/4 cup maple syrup
1/4 cup cacao or cocoa
1 tsp vanilla extract
1/2 tsp baking soda
1/4 cup almond butter, melted

Directions:

- Preheat oven to 350F.

- Combine sweet potato, avocado and egg, blend until smooth.
- In a bowl combine this with maple syrup, cacao, vanilla and baking soda.
- Pour into a greased baking pan and spread evenly.
- Add the almond butter in 4 big spoonfuls on top of the batter.
- Using a knife swirl the almond butter into the batter.
- Bake for 30 minutes.
- Let cool before slicing.

-
 COOKIE DOUGH BARS
These cookie dough bars are everything you could want in a dessert. Plus,
they give you that cookie dough taste, while being loaded with fiber,
healthy fats and protein.

Ingredients

1 cup cashews
1 cup hemp hearts
1/4 cup ground flax seed
1/4 cup maple syrup
1 tsp vanilla extract
pinch himalayan salt
1/4 cup dairy-free chocolate

Paleo chocolate
1/2 cup cacao powder
1/2 cup coconut oil
1 tsp maple syrup

Directions:
- Blend cashews, hemp hearts, flaxseed and maple syrup in a blender.
- Add vanilla extract and Himalayan salt and mix.
- Fold in the chocolate.
- Press the mixture into a greased baking dish.
- Melt coconut oil and combine it with the cacao and maple syrup.
- Pour the paleo chocolate on top of the dough mixture.
- Set in freezer for a couple hours until set.
- Cut into bars (I got 12 bars) and store in the fridge or freezer.