Raw Key Lime Pie

Crust
1.5 cups almond flour
1/2 cup macadamia nuts, ground (I use a coffee grinder)
1/4 cup raw coconut oil
2 tbs. raw honey
3 tbs. fresh grated ginger root
1. Place jar of coconut oil in a bowl of hot tap water until the oil becomes liquid. I sat mine out in the sun for 15 minutes and it melted quickly.
2. In a large bowl, mix together almond flour, macadamia nut flour, coconut oil, raw honey, and fresh grated ginger root with a fork. Then massage mixture with clean hands until it becomes dough-like in texture.
3. Mold the dough into a pie pan.
4. Set in freezer while making the filling.

Filling
2 avocados
12 dates, stoned
1/4 cup raw coconut butter
juice of 8 key limes*
zest of 10 key limes*
1 tsp. vanilla

1. Place jar of coconut butter into a bowl of hot tap water until oil becomes liquid. I sat mine in the sun for 15 minutes to melt.
2. Place avocados, dates, melted coconut butter, juice of limes, zest of limes, and vanilla into a food processor or Vita-Mix blender until smooth.
3. Pour filling into pie crust and set in fridge for one hour.
4. Store in fridge up to 3 days.
*Please keep in mind that the key limes I used were smaller than golf ball size. If using anything larger, you may want to decrease the amount of limes you use. I recommend taste-testing as you go.

Summer Berry Crisp

Filling
3 cups berries (I used blueberry and dewberry)
2 tbs. raw honey or pure maple syrup
juice of 1 orange
1 tsp. cinnamon
1/2 tsp. nutmeg

1. Heat oven to 325 degrees.
2. Place berries, honey, orange juice, cinnamon, and nutmeg in a large bowl. Mix well.
3. Transfer mixture to a pie plate or casserole dish. Bake for 25 minutes.
4. Make topping.

Topping
2 cups almond flour/meal
4 tbs. coconut spread, room temperature (butter or coconut oil)
2 tbs. raw coconut sugar
pinch of salt

1. Mix almond flour, coconut spread, sugar, and salt together in bowl.
2. After berry mixture is done cooking, sprinkle with topping.
3. Cook for 25 minutes in oven.
4. Let cool for 10 minutes and enjoy!
5. Store in fridge for up to 3 days.

Guacamole
(Serves 2)

3 large ripe avocados, peeled and pitted
1 lime, juiced
1/2 jalapeno, seeded and diced
1/2 large red onion, diced
1 clove garlic, minced
3 tbs. cilantro leaves
1 tsp. salt

1. Scoop avocado into a bowl.
2. Mash with a fork until you have a smooth, chunky texture.
3. Add lime juice, jalapeno, onion, garlic, cilantro leaves, salt and mix gently.
4. Eat until your heart is content.

Sunflower Seed Butter and Jam Bars

Homemade Cherry Jam
2 cups cherries, fresh or frozen (thawed), pitless
1/4 cup raw honey
juice of 1/2 lemon

1. Place fresh or thawed cherries into a medium size saucepan and mash with a fork until flattened and slightly chopped. Turn heat onto low and bring to a simmer. Cook for 10 minutes, stirring often.
2. After 10 minutes of simmering and stirring, add honey and lemon juice.
3. Cook at a simmer for 5-10 more minutes, stirring often. I cooked mine about 20 minutes total. You want your jam to slightly thicken while cooking. I tested mine by dipping a spoon into the jam and letting it sit out at room temperature for a couple of minutes. If you feel it has thickened to a near jelly-like texture, it is ready. It will thicken a bit more once you remove it from stovetop and it cools.

Seed Butter Bars
1 tbs. chia seed meal (ground chia seeds)
3 tbs. warm water
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup coconut sugar
pinch of salt
1/4 tsp. baking soda
1 and 1/4 cup sunflower seed butter
1/2 cup coconut spread or coconut oil, softened to room temperature
1 tsp. vanilla
1. Preheat oven to 350 degrees.

2. Mix chia seed meal into a small bowl with warm water and set aside.

3. In a large bowl, mix together almond flour, coconut sugar, salt, and baking soda.

4. In separate bowl, combine sunflower seed butter, coconut spread, vanilla, and chia seed mixture. Pour this delicious (go ahead and try it out for yourself) batter into the flour mixture and stir until well combined.

5. Press about 3/4 of the batter onto bottom of 8×8 baking dish. Spread jam evenly on top of dough. Use the rest of the dough as topping by crumbling it into tiny pieces and sprinkling it over jam. Bake for 15-20 minutes in oven.

6. Let cool. I sat mine out for about an hour before I cut into it. Store in fridge (covered) up to 4 days.

Homemade nut milk is fairly simple and easy to make. You can use it in cereals, smoothies, and herbal tea, or drink it on its own. When I have it around, it goes into my smoothies.

Raw Brazil Nut Milk

1 cup raw brazil nuts
3 cups filtered water
3 dates or 2 tbs. raw honey
1 vanilla bean or 1 tsp. gluten-free vanilla extract

Soaking
1. Place brazil nuts in a bowl and cover with water. Soak for 2-8 hours.
2. Strain water from brazil nuts and set nuts aside. Dispose of water.

Making the Milk
1. Set a strainer over a bowl and place two layers of cheesecloth onto strainer.
2. In blender, place brazil nuts and 3 cups fresh filtered water and blend on high speed for about a minute.
3. Pour milk into cheesecloth-covered strainer (see photo above for visual).
4. After milk has settled, close cheesecloth and squeeze out remaining milk into strainer.
5. Pour strained milk back into blender and mix with dates (or honey) and vanilla until well combined.
6. Enjoy a cold glass over ice. Store in fridge up to 3 days.

Baked Apple Crisp (Dairy-Free, Grain-Free, Egg-Free)

Filling

7 apples, peeled, cored, sliced into thin pieces

1/4 cup orange juice (juice of 2-3 oranges)

2 tbs. raw honey (melted to liquid)

1 tbs. pure maple syrup

2 tsp. cinnamon

1/4 tsp. nutmeg

In a large bowl, mix together apples, orange juice, honey, maple syrup, cinnamon and nutmeg. Pour into a pie dish and bake at 350 degrees for 45 minutes. Remove from the oven to sprinkle crumble on top.

Crumble Topping

1 cup almond flour/meal

2 tbs. finely ground pecans

4 tbs. raw honey (melted to liquid)

2 tbs. coconut oil or spread (softened)

Mix together almond flour, pecans, honey and coconut oil in a small bowl until well combined. Take small portions of it into your hands and sprinkle chunks of it onto the apples. Bake at 350 degrees for 20 minutes.