Appetite toning brownies:
• 2 cups almond butter-- fat fighter, appetite controller!
• 3 eggs
• 2 tablespoon vanilla extract
• 1/2 cup almond milk
• 30 drops liquid stevia
• 1/2 cup cocoa powder--organic is a great anti oxidant!
• 1/2 cup xylitol
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cayenne pepper-- appetite suppressant and subtle yet amazing aftertaste!
• 2 teaspoons coconut oil (melted)
• Dark chocolate chips 65% or higher (optional)
1. Preheat oven to 325° F.
2. In a large bowl, blend almond butter until smooth with a hand blender or kitchen-aid standing mixer. Blend for 2 minutes on high.
3. In a medium bowl, whisk eggs. Then add almond milk, vanilla extract and stevia and mix the wet ingredients until well combined.
4. In another medium bowl, combine cocoa powder, salt, baking soda, and xylitol and stir the dry ingredients until well combined.
5. Slowly add the wet ingredients to the almond butter and stir by hand or on the lowest speed possible.
6. Stir in the dry ingredients.
7. Stir in the coconut oil.
8. Grease a 9 by 13 baking dish with butter or coconut oil.
9. Pour batter into dish. If using the chocolate chips, pour 1/2 batter into dish, layer the chips evenly then pour the other half on top of the chips.
10. Bake at 325° F for 25-30 minutes, until the middle of the brownies are springy to the touch
Metabolism boosting cookie
1/4 cup butter, softened-- Organic butter is brain food!
2 tbsp coconut oil-- Anti-Inflammatory and fights fat!
1/3 cup xyitol
1 tsp pure vanilla extract
1 large egg
1/4 tsp baking soda
1/4 tsp sea salt
1 1/2 cups blanched almond flour (*see note below)-- Metabolism Booster!!
3/4 cup **fair trade dark chocolate chips (65% cacao or higher)- the darker the better, more anti-oxidants!
1/4 cup finely minced fresh sweet mint leaves (optional) Digestion Aid, Bloat reducer!!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and walnuts, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 9-10 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.
*This is one recipe where you can substitute with almond meal (fine ground almonds with skins on) and save some money without sacrificing much in terms of flavor. The texture will be denser and the flavor a bit heavier, but these cookies are still good with almond meal.