recipes

Preheat the oven to 350⁰ F (175⁰ C).

Grind the oats into a flour using a blender or food processor.

In a mixing bowl, combine the oat flour, protein powder (if using), coconut flour, egg white, water, lemon juice, lemon zest, stevia, baking powder, almond extract, and poppy seeds.

Mix until evenly combined.

Spray a cupcake mold with nonstick spray and pour the batter into two cupcake molds.

Bake for 20 minutes.

Remove from the oven and let cool before enjoying.

Preheat the oven to 350⁰ F (175⁰ C).

In a blender, grind the oats into a flour consistency.

Add almond meal/flour, egg whites, almond butter, almond milk, baking stevia, and baking powder to the blender.

Blend until smooth.

Stir in the shredded coconut and chocolate chips until evenly distributed.

Spray a cupcake pan with nonstick spray and pour the batter into 4 cupcake molds.

Sprinkle the tops with sliced almonds.

Bake for 15 minutes.

Remove from the oven and let cool for 5-7 minutes before enjoying.

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the oat flour, coconut flour, applesauce, coconut oil, almond milk, vanilla extract, stevia packet, and 1 oz of dark chocolate chips.

Mix until well combined.

Line an 8×8 dish with cling wrap for easy removal later.

Spread the batter evenly into the prepared dish.

Melt the remaining 1/2 oz dark chocolate and drizzle it on top of the batter.

Place the dish in the refrigerator to set for 1 hour.

Once firm, slice into 8 pieces and enjoy.

Store any extras in the refrigerator.

Preheat the oven to 350⁰F (175⁰C).

In a medium mixing bowl, combine coconut flour, baking stevia, baking soda, almond milk, cashew butter, whole egg, egg white, and chocolate chips.

Gently fold in the fresh raspberries.

Mix everything until a dough forms.

Form the dough into 7 thick cookies, lightly flattening each on a baking sheet sprayed with nonstick spray.

Bake at 350⁰F (175⁰C) for 10-12 minutes until lightly browned.

Remove from the oven and let cool before serving.

Preheat the oven to 350⁰F (175⁰C).

Grind the dates in a blender or food processor until finely chopped.

If using dried dates, soak them in water for 3 hours before blending.

In the blender, combine the chopped dates with almond meal, vanilla whey protein powder (if using), baking soda, salt, coconut oil, and water.

Blend until smooth and well combined.

Spray a baking sheet with nonstick spray.

Dollop the batter onto the sheet to form 5 cookies.

Bake at 350⁰F (175⁰C) for 8 minutes.

Let the cookies cool before serving.

These cookies are particularly good when served cold.

Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, baking stevia, almond meal, almond milk, egg, almond butter, and baking soda.

Mix until evenly combined.

Spray a baking tray with nonstick spray.

Dollop the batter onto the tray to create 10 cookies.

Indent each cookie slightly with the back of a spoon.

Bake at 350⁰F (175⁰C) for 8-9 minutes.

Let the cookies cool for 10 minutes.

Once cooled, dollop 1 tbsp sugar-free raspberry jelly on the top of each cookie.

Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, almond meal, whey protein powder (if using), baking stevia, baking powder, and pumpkin spice.

Add the pumpkin puree, egg white, and melted coconut oil to the dry ingredients.

Mix until a thick cookie dough forms.

Roll the dough into 10 balls, placing them on a baking sheet sprayed with nonstick spray.

In the center of each dough ball, place 1/2 tsp of peanut butter.

Cover the peanut butter completely with the cookie dough.

Lightly flatten each cookie on the sheet.

Bake for 12 minutes at 350⁰F (175⁰C).

Remove from the oven, let cool for 5 minutes, and enjoy.