Snack

Butternut Squash Spelt Muffins

INGREDIENTS:
1½ Cups Chopped Butternut Squash or Zucchini or Pumpkin
4 Tbsp. Salute Sante Grapeseed Oil
¼ Cup Agave Nectar or Honey
2 Eggs
1/3 Cup Almond Milk
1 tsp. Vanilla
1½ Cups Fresh Ground Spelt Flour
½ tsp. Fresh Ground Nutmeg
½ tsp. Baking Powder

1. Preheat oven to 400 degrees.

2. Mix all wet ingredients together in Vita Mix blender -wet container.

3.Combine with dry ingredients in large bowl. Stir with spoon until moistened.

4. Bake in paper-lined muffin cups for 15-18 minutes @ 400 degrees. Makes 12 muffins.

Optional:
These muffins may be made without egg by doubling the baking powder. The texture will be a little crumbly this way.

Cookies

INGREDIENTS:
¾ Cup Grapeseed Oil
½ Cup Agave Nectar or Honey
3 Eggs or 3 Egg Whites, or 1 Tbsp. Arrowroot Powder Mixed with 2 Tbsp. of Water
1½ tsp. Vanilla
3 Cups Fresh Ground Spelt Flour
2 Cups Walnuts or Chocolate Chips or half of each
¾ tsp. Nutmeg

1. Preheat oven to 350 degrees.

2.Grease/oil a cookie sheet.

3.Blend wet ingredients in Vita Mix blender - wet container.

4.Combine wet ingredients with dry ingredients.

5.Drop by spoonful onto oiled cookie sheet.

6.Bake in oven for 8 to 10 minutes or until lightly browned.

Macadamia Nut Fudge

INGREDIENTS:
½ Cup Tropical Traditions Coconut Cream
½ Cup Macadamia Nut Butter
1 tsp Sweet Leaf Stevia Plus
3 Tbsp Agave
6 Drops Organic Red Mandarine Orange Essential Oil, optional
1 tsp Vanilla Extract
2 Tbsp Powdered Maca
½ Cup Cold-Milled Flaxseed
2 or 4 Tbsp ACCELL

1. Start with the Coconut Cream and stir into this the stevia, agave, red mandarine orange essential oil and the vanilla.

2. Add the Macadamia Nut Butter and stir until well blended.

3. Next, add the Maca, the milled Flax and ACCELL .

4. Pat into a dish or roll into balls and refrigerate.
Important:
Do not use fresh ground flax, this will taste terrible. Cold-milled flax tastes great for this application.