Ingredients 6-8 cups air-popped or coconut oil popped popcorn 1/4 cup coconut oil 1/4 cup Unsweetened almond butter 1-2 Tbsp honey optional 1 Tbsp vanilla unrefined sea salt Servings: 4
Instructions Place the popcorn in a large bowl Melt the coconut oil and almond butter together in a pot over low heat. Add the vanilla and optional honey to the pot and stir to combine. Remove from heat and pour almond butter mixture over the popcorn. Top with salt and enjoy!
Almond and Coconut Flour Banana Bread
Ingredients 1/4 cup almond flour 1/4 cup coconut flour 2 tsp cinnamon 1/2 tsp baking soda 1/4 tsp sea salt 2 ripe bananas, smashed 3 eggs 1/4 cup coconut oil Tbsp vanilla optional nuts, blueberries or chocolate chips Servings:4
Instructions Combine all ingredients in a bowl and mix thoroughly Bake in a greased loaf pan at 375 degrees for 15-20 minutes or until a stick comes out clean Store in an airtight container in the fridge for up to one week
Basic Hummus with Garlic Dip
Ingredients 1 can chickpeas (garbanzo beans) 2 Tbsp tahini 2 lemon juice juice from 2 lemons 1/4 cup olive oil 1-3 cloves garlic unrefined sea salt to taste 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp allspice water to thin Servings: 4
Instructions Blend all ingredients in a blender until desired smoothness is reached. Lower the carbohydrates by adding store bought or homemade garlic dip, also called Toum (see recipe notes) Keep in an airtight container in the fridge up to one week.