Desserts

Yields 6-8 

Ingredients

grass-fed butter or coconut oil for greasing

3 cupes organic berries (my fave, blueberries)

6 cups sliced nectarines (1/4 inch thick)

1 tsp cinnamon

¼ cup maple syrup

⅓ tsp almond extract

Topping:

2  cups almond flour
½ tsp good salt like Celtic, Himalayan
½ cup coconut sugar
1/c cup grass-fed butter or coconut oil

Directions:
1. Preheat oven to 375. Grease your 9×13 pan.
2. In a bowl, toss fruit with cinnamon, maple syrup and almond extract. Toss all together gently. Place fruit in baking dish and smoosh it slightly with your hand or fist so it’s level in your pan.

3. Using the blade of a food processor, pulse (one second pulses) the topping 4-6 times. Scrape down work bowl. Give another 2-3 pulses. You want your crumble topping crumbly. Don’t overpulse. Using your hands, distribute crumble topping over fruit.4. Bake cobbler about 20-30 minutes until fruit is bubbling and topping is just beginning to brown. Serve hot, room temp or cold. Serve as is or with a scoop of ice cream and dollops of whipped cream. Another option is to serve with yogurt for breakfast!
Recipe courtesy of Debra Stark

Yields 12
Ingredients:
cooking spray
½ cup cocoa powder
1 tsp baking soda

½ tsp sea salt

One 16 oz jar creamy almond butter

1 ¼ cups agave nectar or honey

2 eggs

1 tbsp vanilla extract

1 cup dark chocolate chunks

Directions:
1. Preheat oven to 350 F. Spray a 9 inch square pan with cooking spray.In a mixing bowl, combine the cocoa powder, baking soda, and salt.

2. In a separate bowl, blend the almond butter, agave nectar or honey, eggs, and vanilla extract. Add the wet ingredients to the dry and stir to form a smooth, heavy batter. Stir in the chocolate chunks.

3. Spread the batter in the prepared baking pan. Bake until the edges are browned and the center is set, about 25 minutes. Let cool on a baking rack before cutting into squares.

Recipe courtesy of Paleo Kids Cookbook

Prep time: 5 minutes
Yields: 2
Ingredients:
1/3 cup white chia seeds
1 ½ cups your choice milk (I like unsweetened almond or coconut)
2 Tbsp maple syrup, warm honey or agave
½ tsp vanilla

Directions:
1. Combine all ingredients in a glass pint sized jar. Cover with lid and vigorously shake.
2. Chill for an hour and shake again. Let sit for a minimum of 4 hours or overnight.
3. Chia seeds will expand into a pudding consistency.
4. Enjoy with sliced fruit or berries and chopped nuts!