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* 1 teaspoon Cornstarch 60 grams or scant 3/4 cups Super Fine Almond Flour (Trader’s Joe’s has an awesome product! ) 70 gram Egg Whites, at room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3 Tablespoons granulated Whole Earth Sugar 1/4 teaspoon Vanilla Extract Directions: Place 1 cup plus 2 tablespoons Whole Earth Sugar in a blender with 1 teaspoon cornstarch. Fit the attachment on the mixer and beat the eggs and sugar on medium speed (Speed 4 on a Kitchen Aid) for 2 minutes. 1 Tablespoon Cream Cheese, softened 3/4 cup Powdered Whole Earth Sugar (leftover from macarons) 2 teaspoons Coconut Flour 1/4-1/2 teaspoon Vanilla Stevia, to taste 1/2 teaspoon Vanilla Extract, to taste Directions:

I have craved chocolate chip cookie dough, chocolate chip cookies and chocolate chip pancakes. My chocolate chip cookie dough craving was alleviated with these healthy bites and I was certain chocolate chip pancakes could be healthy as well. To make these chocolate chip pancakes completely nutritious, I used whole grain spelt flour, threw in some oats, a drizzle of maple syrup and used good dark chocolate chips. 1/3 cup Naturally Sweet Dark Chocolate Chips (I like Enjoy Life) Directions: Combine the almond milk and apple cider vinegar and allow to sit for 5 minutes.

Lately, I’ve remade these No-Bake Peanut Butter Oat Coconut Bites and No-Bake Chocolate Raspberry Brownie Bites. Cashew Butter 1/3 cup + 1 Tablespoon Coconut Butter* 1/4 cup Erythritol or Xylitol 1/2 cup + 1 Tablespoon Almond Milk 2 teaspoons Vanilla Extract 1/2 teaspoon Almond Extract 1/2 teaspoon Stevia Extract 1/2 teaspoons Sea or Pink Salt 1 3/4 cup Spelt, Gluten-Free or Oat Flour 1/4 cup Vanilla Protein Powder 1 1/2 Tablespoons Natural Sprinkles, plus more for sprinkling on top Directions: Line a 9 x 9 inch baking pan with parchment paper and set aside. Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon 2.5 Tablespoons Spelt, Oat or Gluten-Free Flour Mix Beet Juice +

if you know someone who is hesitant to eat their vegetables (or likes to limit the extra nutritious ones like beets or zucchini), I think pretty roses with a tasty goat cheese filling Tart Crust: 1/2 cup Unsalted Butter, cut in 1-inch cubes 1 Organic Egg 1 1/4 cups White Spelt or White Wheat Flour Rose Vegetables: 4 Beets, washed well with stems removed 2 small Zucchini (thin ones are best) 3 Large Carrots, stems removed Lemon Juice Salt and Pepper Place vegetables on a clean cutting board. The carrots and zucchini create a stronger base, but the beets create that rose appearance.