Spiralized Apples with Vanilla Bean Ice Cream

SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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Ingredients
Servings:
Instructions
  1. Heat coconut oil in pan. Add apples and cook until soft. Add vanilla, cinnamon and sprinkle with coconut palm sugar. Toss until well coated and serve over vanilla bean ice cream. Top with toasted pecans.
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Pumpkin Cream Cheese Dip

Pumpkin Cream Cheese Dip
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With ingredients from Mazopiya, you can whip up the perfect dip for this year’s Thanksgiving! This spiced cheese dip features maple syrup from our own Wozupi Tribal Gardens for the perfect blend of creamy and sweet.
Pumpkin Cream Cheese Dip
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With ingredients from Mazopiya, you can whip up the perfect dip for this year’s Thanksgiving! This spiced cheese dip features maple syrup from our own Wozupi Tribal Gardens for the perfect blend of creamy and sweet.
Instructions
  1. Put all ingredients in a food processor and blend until creamy. Serve with apple slices and/or ginger snaps.
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Raw Lemon Custard Parfaits

Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a high-speed blender. Blend until creamy. Refrigerate until chilled. Layer in a parfait dish alternating custard and fresh fruit. Top with nuts or shredded coconut or topping of your choice.
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Perfect Fudgy Brownie

paleo brownies
Perfect Fudgy Brownie
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Servings
16
Servings
16
paleo brownies
Perfect Fudgy Brownie
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Servings
16
Servings
16
Instructions
  1. Preheat oven to 350 degrees F, and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to three days.
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Power Breakfast Bars

raw bars granola bar
Power Breakfast Bars
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Servings
12-16
Servings
12-16
raw bars granola bar
Power Breakfast Bars
Print Recipe
Servings
12-16
Servings
12-16
Ingredients
Servings:
Instructions
  1. In a small bowl, combine flour, salt, and baking soda. In a large bowl, combine oil, agave nectar, and vanilla. Stir dry ingredients into wet ingredients. Mix in coconut, pumpkin seeds, sunflower seeds, almonds, raisins, and chocolate chips. Grease an 8x8 baking dish with coconut oil. Press dough firmly into baking dish, wetting hands with water to help pat dough down evenly. Bake at 350 degrees F for 20 minutes.
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