.. that I am determined to make this weekend.
Single-Lady Peanut Butter Cookie
(Makes 1 or 2 cookies)
- 2 T flour (I used ww pastry)
- 1.5 tbsp peanut butter
- 1/16 tsp baking soda
- very scant 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- 1.5 tbsp agave or maple syrup (Or use 3/4 tbsp each sugar and brown sugar, or 1.5 tbsp xylitol)
- 1 tsp applesauce (or more, if using dry sweetener)
- optional: add some chocolate chips if you wish!
Mix dry ingredients. Add pb and wet ingredients. Mix well and form into one or two cookies. Flatten into cookie shapes and bake in a preheated oven at 350F for 8-10 minutes. (I used my toaster oven. If you try this in a microwave, let me know how it works!) Note: if you use liquid sweetener, it’ll be more cake-y. If you use the sugar, it’ll be more chewy.
Blueberry Muffin for One
Makes one cupcake, Single-Lady style!
- 3 tbsp spelt flour (30g) (or ww pastry, white, or Bob’s gluten-free)
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1-2 tbsp blueberries (fresh or frozen)
- 1/2 tsp vanilla extract
- 1 tbsp unrefined coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
- 1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
- 1 tbsp sugar (or 1 packet stevia) I omitted, but most people will want some sweetener
Preheat your oven to 330 degrees. (Or see microwave note, below.) Mix dry ingredients, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.)
|Zucchini Apple Spice Muffins|
- 1 medium zucchini, shredded (about 1 cup worth)
- 1 apple (I used gala), shredded (less than 1/2 cup worth)
- 1 cup almond butter
- 1/4 cup raw honey
- 2 eggs, whisked
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- pinch of salt
- Preheat oven to 350 degrees.
- So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
- Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
- Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
- Place zucchini in a bowl.
- Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
- Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
- Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
- Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
- Top with a bit of coconut butter and you got heaven on your hands.
- Makes 9 muffins
Coffee Fudge Frosting
(I am nixing the coffee part lol).
- 1 cup cashew or macadamia nuts (110g)
- 1/4 cup plus 3 tbsp espresso or strong coffee (105g)
- very scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp pure maple syrup (10g)
- 2 1/2 nunaturals stevia packets or 4 tbsp powdered sugar (or simply increase the maple syrup to 4 tbsp, and decrease coffee to 1/4 cup)
Place the nuts in a cereal-sized bowl and cover with water. Let sit at least 6 hours, or overnight. Drain the liquid, then combine all ingredients in a small food processor or blender until super-smooth. (I actually used my Magic Bullet for this. If your food processor is too big, you might need to double the recipe for smoother blending.)
Chocolatecoveredkatie is where I got everything but the zucchini muffin thing recipe**. I was going to delete that recipe but figured my mom being home all day and all she could enjoy a recipe too.
**Ohh, the recipe is from paleomg.com 🙂