Once again goodness comes when I spend time with Mom and Sues in their magic kitchen !!
3 cups slivered-almonds
4 cups unsweetened shredded coconut
1 cup pepitas – pumpkin seeds
1 cup almond flour
6 tablespoons chia seeds
11/2 cups mini chocolate chips
2/3 cup chopped nuts
2/3 cup coconut oil
1/2 cup almond butter
1/2cup plus 1tablespoon honey
2 tblsp h2o
1 1/2 teaspoons baking soda
2 tblsp vanilla
1+ teaspoon cinnamon
Handful dried cranberries or cherries-chopped
Add water to chia and let rest for 5 min
Add wet ingredients
Add dry ingredients
Make sure mixture is equally both wet and dry
Press with oiled hands evenly into greased 9×11 pa
Mix well with with hands .
press with oiled hands into 11×17″ pan lined with foil.
Bake at 325 for 25
Carefully Press top firmly with spatula while still hot
Cut Into bar shapes but leave pan -press again
Wrap individually for anytime snacks !!
Gluten Free and Paleo
As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.
Preheat oven to 180c/350f
Large nonstick ovenproof frying pan
1/3 cup olive oil
1 small yellow onion -sliced thin
1 large sweet potato-sliced thin
1 handful toasted almond slices
10 eggs- beaten
sea salt/ cracked pepper
Heat olive oil
Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture
Sprinkle with almond slices
Flavor eggs with a bit more salt and pepper
Pour eggs over mixture and cook for 10 minutes.(until bottom sets)
Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.
Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!