Peanut Butter Cutout Cookies

By far the tastiest AND healthiest cutout cookies I know of! They're even vegan and gluten free.

Ingredients:

1 cup almond flour
1 cup chickpea flour
1/4 cup coconut flour + more sprinkles for rolling
1 teaspoon baking soda
2 tablespoons coconut oil
1/3 cup peanut butter
1/2 cup molasses
1 tablespoon vanilla extract

Whisk flours and baking soda together and set aside. Melt coconut oil and peanut butter together over low heat in a small pan, then remove from heat and stir in molasses.

Add wet mixture to the dry one and mix until it forms a ball. Wrap in plastic wrap and refrigerate at least three hours.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, and place another piece of parchment paper on your countertop. Sprinkle the paper and a rolling pin with coconut flour. Roll out the dough to desired thickness and cut into shapes dictated by your kids (or your own choosing, if you're baking alone). Bake for 6-8 minutes or until edges start to brown.

If you like you can top them with melted chocolate or sugar sprinkles.

Chocolate Pancakes

These are the best pancakes ever! They're even vegan, but that thought would never cross your mind while you enjoy their awesome deliciousness.

Ingredients:

1 cup flour
1 tablespoon baking powder
6 tablespoons cocoa
1/2 teaspoon salt
2 tablespoons sugar
1 cup almond milk
1 teaspoon vanilla
2 tablespoons coconut oil (heated until liquid if necessary)
water

Combine dry ingredients. In a large, separate bowl, combine liquids, then mix in dry ingredients with a whisk. Add water until the consistency is how you like it for pancakes.

Grease a hot griddle with coconut oil for each pancake. Cook until little bubbles start to appear and underside looks dark brown and firm, then flip and cook other side.

Add whipped cream and/or other toppings of you choice.

White Chocolate Coconut Cheesecake

A light and relatively fluffy cheesecake with a hidden ingredient no one would ever guess!

Ingredients:

1 parsnip

1/2 cup milk
1/2 teaspoon salt

8 full graham cracker sheets

4 tablespoons butter

1 cup heavy cream

1 Lindt white chocolate coconut bar

2 tablespoons water

16 oz. neufchatel cheese

2-3 tablespoons coconut shavings

Peel and dice parsnip. Simmer in milk with salt about half an hour or until parsnip is soft. Cool slightly and puree in a food processor.

Melt butter and combine with graham crackers in food processor to form a moist crumble. Press into an 8" springform pan and bake at 350 degrees F for 8 minutes.

Melt white chocolate with water over the stove. Combine with parsnip puree.

Whip the cream with an electric mixer until fluffy with stiff peaks. In another bowl, mix chocolate/parsnip mixture with neufchatel cheese. Fold in the whipped cream.

Pour mixture into prepared pan with crust. Refrigerate overnight.