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BUTTERNUT SQUASH ALMOND RICOTTA CUSTARD CUPS

By

muffins

Ingredients

  • 2 cups very firmly packed cooked organic butternut squash
  • 1 1/2 cups kite hill almond ricotta cheese
  • 4 tbs flax eggs (1tbs flax meal to 3tbs of water. Mix in bowl. Let set in refrigerator for 15 minutes)
  • 1/2 cup organic date sugar
  • 1/2 cup organic agave syrup
  • 1 tbs Simply Organic vanilla
  • 1 tbs Simply Organic cinnamon
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup organic almond flour (Anthony’s. Anthony’s.com or Amazon)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum

In a food processor blend first 9 ingredients together. Measure out the dry ingredients in a measure cup together. Add the dry ingredients to the wet and mix until incorporated. Fill paper muffin cups almost full and place in a muffin tin to cook. Bake 325 for 25-30 min.

ALMOND FLOUR GOJI BERRY COOKIES

By

almond flour cookie

Cover 1/2-3/4 cup of dried goji berries with orange juice. Add 1 teaspoon Simply Organic Lemon Flavor. Soak until plumped up. Takes a couple hours.

In a vitamix or food processor pulse:

  • 3 cups organic almond flour (Anthony’s. Anthony’s.com or Amazon)
  • 1/2 tsp. sea salt and baking soda and xantham gum

Add:

  • 6 tablespoons organic melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/4 cup organic agave syrup
  • 2 tsp. stevia
  • Rind of 1 Lemon
  • 1 flax egg
    (For each flax egg combine 1tbs. ground flax meal and 3 tbs. of water. Stir, let sit in fridge for 15 min.)

Pulse to combine. Put mixed batter in a bowl. Drain the goji berries and mix them into the batter.

Take a tablespoon of cookie dough and form a ball and flatten it slightly on a cookie pan. Bake in a 350 oven for 13-15 minutes. These will be soft cookies.