Author: admin

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7-ingredient, Healthy Rum, Brownies (lowish-carb)

Originally this started out as a crust for some kinda recipe I was thinking up. Then I realized it was vegan and would actually make a good brownie recipe. So, I just baked it and then topped it with a cool whip recipe I came up with for a quick, easy, and vegan dessert! (If you wanna just buy a healthy brownie mix, I linked Pyure’s new brownie mix for ya!)

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I have always been a huge fan of Rum flavored anything! This was always gonna be a rum flavored dessert of some type. I just decided to stop at brownies this time. Why?? Well, because they’re super quick and easy to make. Also, they’re vegan, and I know vegan is becoming more and more popular these days.

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Anybody else LOVE those rum life saver’s?? No they aren’t healthy, I ate them as a kid, not now. (Yes I linked them, because balance people) I firmly believe in a balance of 80/20 Eat healthy 80% of the time, and let yourself enjoy those unhealthy things once in a while. Personally, when I restrict myself all the time, eventually I’ll binge on unhealthy foods. 1.) Because I’ve been wanting it so much, and 2.) because I don’t know when i’ll be “allowed” to eat that stuff again so might as well eat as much as possible now.

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I plan on continuing on this rum recipe that I was originally thinking up, but for now these brownies will have to do. If you have any great rum recipes, feel free to comment below your faves!!

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Also, If there’s anybody who struggles with a healthy food relationship, feel free to talk to me or someone about it. You can DM me on Instagram (ac_unit18) Personally I feel you should never restrict yourself from a certain food group. God made them all for a reason. If that’s not your personal preference then that’s fine too. I just feel that we need nutrients from all of the groups, just have portion control and you’ll be alright. No, sugar (refined) is not in any food group

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7- ingredient, Healthy Rum Brownies (Lower-carb, Vegan option)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 12 servings
Author: admin

Ingredients

Brownies

  • 2 Moser Roth 85% bar (2 oz. Vegan chocolate for vegan option)
  • 1 cup spelt flour
  • 1 cup Almond flour
  • 1/4 cup Coconut oil (Melted)
  • 1/2 cup unsweetened applesauce
  • 1 tsp rum flavoring
  • 2-3 tsp Pyure (or sweetener of choice)

Whipped topping

  • 1 can Coconut milk
  • 2 tbsp Chocolate Almond butter (I used Barney butter)

Instructions

  • Preheat the oven to 350F.
  • Mix the flours, and sweetener. In a separate bowl, melt the chocolate and coconut oil.
  • Add the chocolate mixture to the flours, and add the applesauce and rum flavoring. Mix well until fully combined.
  • You can either press this into an 8x8 with wax paper, or like me you can use an individual brownie pan that has 12 square holes.
  • Bake for 10 minutes and let cool.
  • Remove the solid part of the coconut milk and place in a bowl with the Chocolate Almond butter. Whip into whipped cream and spread over the brownies! Or eat them plain!
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6-ingredient, Cucumber Salad (5 minute lunch, low-carb, keto, THM)

So a few months ago, I was working with my cousin, who owns his own construction business. I do construction on the side for those wondering. So yeah, the farm, construction, this blog, and whatever else I got time for. Anyways, we were working in a little town nearby and ate at this little diner called “Brown’s Olde Tyme Cafe.” My cousin ordered some broccoli salad as a side. I was tempted but really wanted the onion rings, (unhealthy I know) and I wasn’t sure if they made it with Miracle Whip (Which is disgusting! But I linked it there for you peeps who like the yucky stuff)

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I was raised on Hellman’s Mayonnaise, and that’s how I’m gonna stay! (I linked a nice big jars for all my peeps who go through mayonnaise like us.) We use it for egg salad, chicken salad, potato salad, macaroni salad, tuna noddle casserole, and the list goes on. I guess you could say, we love mayonnaise. That being said, when I got home I was wanting broccoli salad. We didn’t have any raw broccoli, but we had cucumbers. So I decided to make my own version, thus creating cucumber salad! Actually, I made some and ate while in the middle of writing this post because it was making me hungry for it!

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No, this post isn’t sponsored by Hellman’s unfortunately. One day though…on day. In other exciting news, a brand I had never heard about reached out to me a few days ago on a possible collaboration and i’m super stoked to say the least. So keep an eye out in my future post’s for updates on that!!

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6-ingredient, Cucumber Salad (5 minute lunch, Low-carb, Keto, THM)

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 person
Author: admin

Ingredients

  • 2 Small Cucumbers (Sliced)
  • 2 Slices Block Sharp Cheddar (Cubed)
  • 1 tbsp Bacon bits
  • 1-2 tbsp Mayonnaise
  • 1 tsp Apple Cider Vinegar
  • Small handful Chopped Walnuts

Instructions

  • Slices the cucmbers and chop the walnuts. Cube the cheese.
  • Mix all the ingredients and Viola!! Enjoy!! Make a super quick and easy lunch, dinner, snack, or appetizer!
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Strawberry, Chocolate Truffles (Vegan option)

It was Valentine’s Day when I made these last week. Thus the strawberry, and chocolate. Another lovely combo next to one of my favorites, peanut butter, and banana. If you like that combo, check out my last post Peanut butter, banana bars (Vegan option)

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These are super easy to make, and don’t take a lot of ingredients. They’re a nice sweet treat and are nice for an on-the-go snack. It’s basically a chewy, chocolate covered strawberry!

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I used a small cookie scoop instead of a big one, but feel free to make them bigger if ya want a real mouthful!! So i’m sitting here writing this post, and I asked my sister “what should I write about these truffles??” A lot of times I just don’t know what to write on these posts, because does anybody even read the actual post? Or if they do, what do they want to read, ya know?? Anyways, she says “Say how they’re good even for single people…” HAHAHAHA!! Wow, thanks sis for that tidbit.

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They are delish whether you’re married, dating, or single. So don’t hesitate to try them!! You probably already have all the ingredients on hand too. If you don’t, you can purchase them through the links I provided in the above paragraphs.

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It hard to write about something you haven’t experienced! So guess I have to make them MYSELF 🙂 They look good! (vegan option not followed) – note from sis. I was out of things to write, so I told my sis, write the last paragraph. So there it is! Ha!

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Strawberry, Chocolate truffles (vegan option)

Chill time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

Truffle ingredients

  • 1 & 2/3 cup Oat flour (old fashioned oats ground)
  • 1 cup fresh strawberries (or frozen ones softened)
  • 4 tbsp Pure Maple Syrup
  • 3 tbsp Coconut oil (melted)
  • 1 tbsp Cocoa powder (Cacao or carob)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Chocolate Chips (Vegan for vegan option)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate bars (4 oz. vegan chocolate for vegan option)
  • 1 tsp Coconut oil

Instructions

  • Blend the strawberries until they're pureed. Mix the oat flour, strawberry puree, maple syrup, melted coconut oil, cocoa powder, and vanilla.
  • Stir in the chocolate chips with a spoon. Scoop out onto a cookie sheet with parchment paper, with a cookie scoop.
  • Refrigerate 5 minutes or until firm.
  • Melt the chocolate bars and tsp of coconut oil in a microwave safe bowl.
  • Take the truffles out of the fridge and cover completely in chocolate. Or if you want, just dip the bottoms in chocolate. They're even good without chocolate on them.
  • Refrigerate again until the chocolate is hardened. Enjoy!!

 

 

 

 

 

 

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Peanut butter, banana bars (Vegan option)

One of my all time favorite combos EVER, Besides chocolate and peanut butter of course. Peanut butter, banana sandwiches are something I’ve eaten since as long as I remember. So, I wanted to make a dessert with the same combo. It turned out just like I imagined, and YUMMO!!

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My cousin had just made this peanut butter caramel sauce that she let me try, and I knew it would be perfect for this dessert I wanted to make. I made the same crust I used for my Chocolate, Pecan Bars (Low-Carb, THM) I linked a caramel sauce, but the one I made it So MuCh BeTtEr!!!

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Now…moving on to the fried bananas. All you need is some coconut oil for frying, and some cinnamon for sprinkling on top of them. Honestly they’re a snack all on their own. They taste like banana bread.

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These also go great on oatmeal, bread, yogurt, and so many other things!! Also, let’s talk about this skillet pan. I use it for SO MANY things. It’s nice and flat, so you don’t gotta go at a weird angle to flip things, and no sides getting in the way. (I linked on similar because I couldn’t find the exact one)

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Now I’m gonna tell you, this tastes best fresh and warm. It’s still delicious the next day, or chilled. You could warm it in the microwave for 30 seconds too.

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Peanut Butter, Banana Bars (Vegan option)

Bake time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 4 tbsp Butter (Coconut oil for vegan option)

Peanut butter sauce

  • 3/8 cup Natural Peanut butter
  • 3/8 cup Pure Maple Syrup
  • 1/4 cup Milk (Almond Milk for Vegan option)

Topping

  • 2 Medium Bananas
  • Coconut oil (For frying)
  • Cinnamon (For sprinkling)

Instructions

  • Preheat the oven to 350F
  • Mix the Almond flour, Spelt flour, and Butter (or coconut oil) until well combined.
  • Press the mixture into a greased 8x8 pyrex dish and bake in the oven for 15 minutes.
  • Put the Maple Syrup, Peanut butter, and milk in a small saucepan on med/high heat.
  • Stir frequently until it comes to a boil then turn off, and pour over the crust.
  • Cut the bananas into slices, and place on a big pan with coconut oil. Turn it on med/high heat. Sprinkle the bananas with cinnamon. After they've cooked on the one side, flip them and sprinkle that side with cinnamon.
  • Flip one more time to glaze the cinnamon into the banana. Put the glazed, fried bananas on top of the peanut butter sauce.
  • You can eat immediately, or put it in the fridge to cool.
  • Enjoy!

 

 

 

 

 

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Healthy Chocolate Italian Cookies

My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!

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Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)

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As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!

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Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.

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These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.

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Chocolate Italian Cookies (Healthy)

Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Servings: 5 dozen
Author: admin

Ingredients

Cookies

  • 5 cups Spelt flour
  • 3-4 tbsp Pyure (Or preferred sweetener)
  • 3/4 cup Cocoa
  • 1.5 tbsp Baking Powder
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves (Ground)
  • 1 cup Butter (Softened)
  • 3 Eggs
  • 1/4 cup Crofters Seedless Blackberry Jam
  • 1 cup raisins (optional)
  • 1 cup Chopped Walnuts (optional)
  • Milk (For wetness)

Glaze

  • 1/2 cup Maple Sugar
  • 2 tbsp Arrowroot Powder
  • Milk (For wetness)

Instructions

Cookies

  • Preheat the oven to 375F
  • Sift the dry ingredients together.
  • Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
  • Roll into small balls and place on a cookie sheet with parchment paper.
  • Bake 10 minutes ONLY!!

Frosting

  • Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
  • Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
  • Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
  • Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.

 

 

 

 

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Chocolate, Pecan Bars (Low-Carb, THM)

So, I was trying to replicate Cracker Barrel’s Chocolate Pecan Pie, only as bars. obviously as a healthy version too, but that goes without saying amiright?? Well my butter to heavy whipping cream ratio was a little off, so it didn’t caramelize quite like I expected. Instead, it turned into this SuPeR cReAmY Ice cream dessert. So BOMB!!

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For the crust, I mixed the almond flour and spelt flour because we didn’t have enough almond flour. It turned out to be a great texture. Just like a regular crust, only better for you! (I linked both there for you if you need to purchase either one!)

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As you can see, I used Watkins Caramel Extract. It’s the brand I use most of the time, and am very happy with it. It has a great caramel flavor and i’ll link it for you in case ya need it. I also use McCormick a lot, but use whatever I can find, and is cheaper honestly.

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I absolutely LOVE Lily’s Chocolate. Whether it’s their candy bars, or the chocolate chips!! I got these Baking Chocolate Chips for Christmas and was SO stoked to try them in a recipe. Also, Lily’s just sent me coupons for free chocolate bars. I guess you can say 2020 is my year. (I linked both so you can purchase either one, or stock up on both)

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Chocolate, Pecan Pie Bars (Low-Carb, THM)

Prep Time5 minutes
Bake time15 minutes
Total Time4 hours 35 minutes
Course: Dessert, Soup
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt Flour
  • 4 tbsp Melted Butter

Filling

  • 2 cups Heavy Whipping Cream
  • 5 tbsp Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/4 tsp Caramel Extract
  • 2/3 cup Lily's Baking Chocolate Chips
  • 2/3 cup Chopped Pecans

Instructions

  • Preheat the oven to 350F
  • Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
  • Put in the oven and bake for 15 minutes.
  • While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
  • Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
  • The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
  • Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!

 

 

 

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Healthy, Chocolate Pop-Tarts (Vegan option)

So, I believe it was my cousin who gave me the idea to make healthy pop-tarts. I honestly can’t remember. Maybe I came up with the idea myself, who knows. It doesn’t matter, all that matters is that they’re here for you now!! Me being a chocoholic, of course double chocolate pop-tarts had to be the first flavor I made.

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When I made these, I just threw all the ingredients together. I totally forgot about the whole baking powder factor. *Face Palm The result?? Extremely puffy pop-tarts that were more like chocolate puffy bread squares. AHAHAHA!!!! A word to the wise, follow the directions!! (Unlike me who seems to have trouble with that) Maybe it’s my personality, I don’t know. I’m an enneagram 8w7 so that might explain some things.

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It’s snowing here right now and 33 degrees, so perfect weather for baking something delish in the oven to warm up the house! Even if you live in Florida, you should still probably make these so you have a snack/dessert later, or breakfast tomorrow.

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Personally I use the spelt flour that comes as berries, and then my sister who has a flour mill grinds them into flour for us. This way you’re getting all the nutrients, instead of the already ground flour that loses some after sitting for so long.

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Healthy Chocolate Pop-tarts (Vegan Option)

Prep Time5 minutes
Cook Time12 minutes
Chill time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 people
Author: admin

Ingredients

Pop-tarts

  • 2 cups Spelt Flour (I got the berries ground)
  • 2 & 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tbsp Cocoa Powder
  • 5 tbsp Applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Pyure (or preferred sweetener)

Filling

  • 6 tbsp Homemade Fudge Sauce (Vegan fudge sauce for vegan option)

Instructions

  • Preheat the oven to 400F
  • In a large bowl, combine the flour, baking powder, and salt. Mix in the applesauce until it resembles coarse meal, then chill in the fridge for 10 minutes.
  • After 10 minutes, get it out of the fridge and add the almond milk, apple cider vinegar, and sweetener. Mix until combined, but don't overmix! If it's too dry, add a tablespoon of almond milk until it's a dough like texture.
  • On a floured surface, knead the dough 4 times ONLY!!!
  • With a rolling pin, roll the dough into a large rectangle so it's about 1/4 inch thickness. With a pizza cutter, cut into 12 pieces. (I like big poptarts)
  • Put a tbsp of the fudge on top of 6 of the squares, leaving about 1/2 inch around the edges. Then take the other 6 squares and cover them. Then with a fork, crimp the edges down.
  • Bake in the oven for 12 minutes, then let cool. Enjoy!!

 

 

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Vegan, Avocado Arepas

A few years ago I discovered the wonderful world of AREPAS!!! I just made them on a big flat skillet pan (I linked a similar one here) we have, but I linked an actual arepa maker for you if you’d rather take that route. Anywho, I found healthy version that I liked and made it quite often. This time I wanted to make a vegan version, since the recipe I had found used eggs. Yes I eat eggs, but many people don’t for various reasons. Thus was born, the Avocado Arepas!!

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The recipe also called for cheese, so I used the vegan’s favorite cheese flavor replacer…nutritional yeast. (Linked there for you if you don’t have any) We put it on popcorn and WOWWWW!!! SO…GOOD!! There are so many uses for it, and it’s also got a lot of health benefits. You really can’t go wrong buying some .

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Now, I’m gonna be honest with you all…I am NOT a huge fan of Avocado in the least. Not sure if it’s the taste, or texture, or both. The only way i’ll eat it, is if it’s disguised in something where you can’t taste it. In the arepas, the flavor of it was a bit stronger than I like, so I’d back it off to probably a 1/4 an avocado, but that’s just me.

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Now these take a bit longer to cook than normal arepas. With the avocado, they’re heavier and thicker. You could even cover them with a lid to give the steam effect and cook them a bit faster.

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Vegan Arepas

Prep Time5 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Mediterranean
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 1/2 cup Spelt Flour
  • 1/4 cup water (More if needed)
  • 1/2 Avocado
  • 2 tsp Nutritional Yeast
  • 1/2-1 tsp Garlic Powder
  • Olive Oil (For Cooking)

Instructions

  • Turn a burner to med/high heat and put the olive oil on a flat pan to heat up.
  • Mix all the ingredients except the olive oil in a small bowl.
  • Pour the mixture into four rounded patties on the pan. Cook until you can flip it without it falling apart.
  • Cook on the other side until it reaches desired done-ness.
  • Enjoy! I made a sandwich with 2 of them. Store in an airtight container in the fridge up to a week.
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Healthy 6-ingredient, Chocolate Pudding (Keto, THM, and Low-Carb)

We had several containers of heavy whipping cream in the fridge that were creeping towards their (out-of-of-date) date. So I wanted to come up with a recipe that used one of them up. Also, I had been wanting to make a good, and healthy chocolate pudding. That, my friends, is how this recipe was born.

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I added 2 heaping tablespoons of cocoa, thinking that it wouldn’t be enough, and that i’d have to add more later. Turns out, it was the perfect amount. If you don’t like it super rich, then just do 1 tablespoon. Now if you’re like me and love chocolate, then keep it at 2 tablespoons. The richer the better right??

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A week ago I attempted to make a healthy version of Macarons. They didn’t turn out right, so a few minutes ago, I put some of this healthy pudding on one and make a sandwich with it. Not too shabby if I do say so myself!!

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Healthy Chocolate Pudding/Mousse (Keto, THM, and Low-Carb)

Prep Time5 minutes
Cook Time10 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack, Topping
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 2 cups Heavy Whipping Cream
  • 2 tbsp Cocoa (Heaping)
  • 1.5 tbsp Pure Maple Syrup
  • 1-2 tsp Xanthan Gum (Thickener)
  • 2 tsp Pyure (or preferred sweetener)
  • 1 tsp Pure vanilla extract

Instructions

  • Mix all the ingredients EXCEPT xanthan gum in a medium saucepan. Turn on medium heat.
  • Bring to a simmer. Slowly add the xanthan gum until you get the desired texture. (2 tsp makes a pretty thick pudding texture. If you want it a bit lighter, add just a tsp.)
  • Refrigerate for 1 hour or until set. Take out and enjoy! (Be prepared, it's RICH!!!)

 

 

 

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Orange, Cranberry Biscotti (Healthy)

If you’ve seen my recent recipe for Chocolate Biscotti, then you know it’s one of my favorite holiday desserts. After I made that, my mom wanted me to try a Orange, Cranberry version. It turned out AWESOME!!

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As you may be able to tell, I forgot to add the craisins till after I had everything mixed up. So, I just pressed them into the dough after I rolled it out. I don’t really recommend it because they don’t stick as well.

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As you can see, a lot of them already fell off. It’s all good tho. You can just shove a handful of craisins in your mouth, then take a bite of biscotti haha!! Only problem with that, is that the craisins wouldn’t have that baked flavor ya know??

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This would make the perfect healthy dessert or snack for your next holiday party!! New Year is coming up!! It’s not super low carb, but it’s not super high carb either. You could even make it vegan for yourself, or any friends that may be vegan. Just add flax eggs instead of regular eggs and viola!

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Cranberry, Orange Biscotti

Prep Time10 minutes
Cook Time20 minutes
Second Bake25 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1 & 1/2 cup Spelt flour
  • 3/8 cup Almond flour
  • 2 tbsp Coconut flour
  • 1 & 1/2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Baking Powder
  • 1/4 cup Coconut oil (Softened)
  • 3 Eggs
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential Oil (I used Young Living)
  • 3/8 cup Dried Cranberries

Instructions

  • Preheat the Oven to 325F
  • Mix all the dry ingredients in your food processor. Add the wet ingredients and mix until fully combined
  • Place the dough on a cookie sheet with parchment paper. Roll out into a 10"x4" rectangle
  • Place in the oven and bake for 20 minutes. Remove and cut into pieces of the size of your choice. Turn the oven down to 225F. Bake for another 25 minutes.
  • Remove from the oven and let cool completely on cooling racks. Store in an airtight container on the counter for up to a week, then refrigerate.

 

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