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These cookies have incredible ingredients and they are so delicious. My taste testers (kids) love them!

Makes about 20 cookies

1½ cups oat flour (look for certified gluten free)
1½ cups almond flour, or almond meal (I tested with finely ground almond flour and Trader Joe’s almond meal which is coarse and both worked fine)
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon sea salt
¼ cup pure maple syrup
2 large eggs*
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¾ cup dark chocolate chips

1. Preheat oven to 375.
2. In a medium bowl, mix oat flour, almond flour, baking soda, cinnamon and salt.
3. In a large bowl, whisk together maple syrup, eggs, oil and vanilla.
4. While stirring constantly, slowly add flour mixture to egg mixture and stir until well combined. Stir in chocolate chips.
5. Place by heaping tablespoons onto a baking sheet lined with parchment paper. These cookies don’t flatten out much when cooking so you can put them close together. You can flatten them a little before you put them in the oven if you want.
6. Bake for about 15-18 minutes.

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

If you are trying to convince picky kids to like your new cookie recipe, you can add 2 extra tablespoons of maple syrup and a few more chocolate chips.


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Serves 4

1 cup oat flour
¾ cup almond flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons maple syrup
1¼ cup almond milk (or other non dairy milk)
1 teaspoon vanilla extract
1 medium ripe banana, mashed
coconut oil for cooking
optional topping: pure maple syrup

1. Whisk together first 5 dry ingredients in a medium bowl.

2. In a small bowl, mix together maple syrup, almond milk and vanilla extract.

3. Stir wet ingredients into the dry ingredients and mix until just combined. Stir in banana. Let sit for about 5 minutes.

4. Heat a large skillet or griddle over medium low heat and melt about a teaspoon or so of coconut oil on it. Put ¼ cup pancake batter on for each pancake. These pancakes cook a little differently than regular ones. Cook lower and slower. Cook for 3-4 minutes on each side.

5. Serve with maple syrup if desired but they are delicious without it!


Don’t try and flip them too soon or they will completely fall apart. Be patient – they are not ready when you see little bubbles on top. They are worth the wait!

If you have never tried cooking with almond flour or oat flour, they are delicious options filled with nutrients and protein, much more than processed white flour. I hope you’ll give them a try.


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1 tablespoon olive oil
1 large onion, diced
1 large red pepper, diced*
2 celery stalks, finely chopped*
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon thyme
dash of cayenne pepper
sea salt and freshly ground pepper, to taste
1 tablespoon tomato paste
6 ounces andouille sausage, diced* (I use Applegate Farms Organic Chicken and Turkey)
2½ cups vegetable broth*
1 bay leaf
2 cups diced tomatoes with juice (I use Pomi in a carton)
1 cup long grain white rice
1 pound wild shrimp, peeled and deveined
Optional toppings: hot sauce, chopped green onions and/or chopped fresh parsley

1. Heat oil in a large soup pot over medium heat.
2. Add onion, pepper, celery and garlic and cook until tender, about 7-9 minutes.
3. Add paprika, oregano, garlic powder, thyme, cayenne, salt and pepper and stir constantly for about one minute.
4. Add tomato paste and stir for about one minute.
5. Add sausage, broth, bay leaf and tomatoes bring to a boil.
6. Stir in the rice, cover and reduce heat to low and cook for about 20 minutes.
7. Add shrimp and cover and cook for about 5 more minutes or until shrimp is cooked through. Check seasonings and add more salt if necessary.
8. Serve immediately with hot sauce and top with green onions and/or parsley if desired.

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

For this recipe, you need 2 sausage links out of the package. Stick the other 2 in the freezer for the next time you make this.

I usually use brown rice but I think Jambalaya needs white rice!




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