Add the coconut flour and baking soda to a bowl and mix well.
Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid).
Use a large-sized ¼ measuring cup to measure out dough (about 3 tablespoons) and drop onto a greased baking sheet.
Bake at 350°F for 20 minutes or until a toothpick comes out clean.
Notes
Notes These biscuits freeze and thaw very well! Add chopped rosemary for savory biscuits. [be creative with herbs!] If you don’t have a large cookie scoop, you can use a ¼ measuring cup to mold the biscuits
1cupBerries of choice [slice any large berries]Fresh or frozen both work.
1/2 cupUnsweetened apple sauce OR Pumpkin [OPTIONAL]
Instructions
Heat oven to 350°
Separate eggs leaving whites In medium size bowl.
Add cold water to egg whites and whisk
Add reminder of ingredients to egg mixture and blend with a fork
Spray muffin tin well with Pam
Use 3/4 cup mixture per cup and bake 30 minutes
Notes
This recipe is so versatile. Play around with it using apples with apple pie spice, pumpkin with pumpkin pie spice, peanut butter, blueberry and chi spice. Go NUTS…and add a few of them in as well!Enjoy hot or cold. Great to make in big batches and toast.
1bag26-30 count frozen raw shrimpdeveined & thawed
3eggs
1cupOrganic Coconut Flakes roughly
1/4tspCayenneI use 1/2 tsp, but like a little more heat!
Sweet Potato Fries
1large sweet potato
Spicy Ketchup
Sriracha
Sugar Free Ketchup
Dipping Sauce
Sugar Free Ketchup
Organic Ground Mustard with seeds
Low Sugar Apricot Jam
Instructions
Sweet Potato Fries
Spray airfryer trays with cooking spray
Cut sweet potato into equal sized fries
Place on air fryer trays spreading them evenly without overlapping. Be sure to leave space in between to optimize air flow.
Place trays in the airfryer and cook at 400° for 10 minutes [going to cook 10 more minutes with shrimp or chicken.]
Coconut Shrimp
Whisk 2 eggs in medium bowl set aside
Spray cooking oil on air fryer trays.
Place 1 cup shredded coconut flakes in blender , add cayenne, salt and pepper to taste. Blend slightly until flakes are a little more broken up than in the package (not too much!). Pour half of the coconut mixture on plate and spread evenly. Depending on the size of your plate you may need to add more. The goal is to have a nice even coating on the plate. You don’t want to put the whole mixture on the plate as you don’t want it to get soggy as you bread your shrimp in batches.
Then start shucking the shrimp, removing the outer shell and rinse in cold water.
Drop a small handful of shrimp into the egg.
Lay shrimp on a plate, be sure to not overlap or over bread, just a light coating on each side.
Repeat this process until all of the shrimp are breaded.
Spread shrimp on airfryer trays evenly leaving a little space inbetween for air to circulate. You may not cook all shrimp at once depending on the size of your airfryer. Set any leftover breaded raw shrimp aside to cook in a second batch after the first batch is done.
Cook on 400° for roughly 10 minutes or until golden brown
1 ½ to 2cupsYogurt Cheese.Strain Plain Greek Yogurt overnight in refrigerator using cheese cloth or fine strainer.
½cupWalnut Oil
2tsp.Extra Virgin Coconut Oil
1tsp.Best Quality Vanilla Extract
Olive Oil Cooking Spray
Instructions
Preheat oven to 350°. Coat a 9×13” baking pan with cooking spray.
In a large bowl combine protein powder, flour, oats, oat bran, flax seed, wheat germ, sea salt, cinnamon, nutmeg, and agave. Stir in chocolate chips.
In another bowl mix the yogurt cheese, oils and vanilla. Mix well.
Add the yogurt cheese mixture to the dry ingredients. Use your clean bare hands to combine these well. I like to coat my hands in olive oil to help prevent sticking.
Place mixture in prepared pan. Press it down and even out the top. Bake on middle rack in oven for 15 minutes. Remove from heat.
Let cool and cut the dough into bars. Place these bars on a cookie sheet lined with parchment paper and bake again for another 15 minutes.
Remove from heat. Transfer to wire cooking rack and let cool. Place in airtight container and store in refrigerator.
In a food processor, blend together dates and water.
Add nut butter and process until smooth. Add more water as needed.
Add protein powder, flaxseeds and salt and process to combine thoroughly. Add apricots and half of the Grape-Nuts. Pulse just enough to incorporate them into the mixture.
Place prunes in warm water for 10 minutes to soften.
In food processor, blend prunes and water. Add nut butter and process until smooth. Add more water as needed. Add protein powder, flaxseeds and cinnamon and process to combine thoroughly. Add the cranberries and ¼ cup wheat germ and pulse just enough to incorporate them in to mixture.
Roll each ball in the ground walnuts. Set each ball on a baking sheet. Place in the freezer for 2-4 hours. Serve or freeze for later.
Notes
We also like these in bar form.To do this cover ½ of baking sheet with waxed paper with other ½ is hanging over end. Place dough on waxed paper and fold remaining paper on top of dough. Press down into bars. Freeze for at least ½ hour and cut into squares. Store in freezer.Great for kicking the sugar habit!Children love these.
In food processor or blender, blend dates and water. Add nut butter and blend until smooth. Add protein powder in ½ cup increments and process. Add cocoa, flaxseeds and cinnamon and process until well blended.
With clean hands, gather some dough about the size of a golf ball and roll it between the palms of your hands. Keep a bowl of protein powder nearby. If dough becomes sticky, roll in protein powder to keep from sticking to your hands.
Roll each ball in the ground nuts. Set each ball on a baking sheet. Place in the freezer for 2-4 hours. Serve or freeze for later.
Notes
We also like these in bar form. To do this cover ½ of baking sheet with waxed paper with other ½ is hanging over end. Place dough on waxed paper and fold remaining paper on top of dough. Press down into bars. Freeze for at least ½ hour and cut into squares. Store in freezer.I prefer to cook with Herbalife Drink Mix Protein. Link above
