Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

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Chocolate Mint Smoothie

Mint Chocolate Smoothie

Chocolate Mint Smoothie

1 cup almond milk

2 to 3 pitted dried dates

1 sliced frozen banana

½ avocado

2 to 3 tbsp. fresh mint leaves

3 tbsp. hemp hearts

1 tbsp. pumpkin seeds

2 tbsp. natural cacao powder

  • Put all ingredients in a blender and mix until creamy and smooth.
  • Makes about 2 cups.
  • Top with raw cacao nibs if you like.

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Spicy Sesame Crackers

Spicy Sesame Crackers

Spicy Sesame Crackers (Using Almond Pulp)

¾ cup packed almond pulp (freshly strained)

1 tbsp. olive oil

¼ tsp. sea salt

1 tsp. coconut nectar

3 tbsp. ground flaxseed

3 tbsp. sesame seeds

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

Pinch cayenne pepper

Preheat oven to 375 F.

Mix all ingredients in a food processor until well blended.

Press dough between 2 pieces of parchment paper and roll out to about 1/8th inch thick. Try to get it fairly uniform. Transfer dough and paper to baking sheet. Cut dough into squares but do not try to separate. Bake 10 – 15 minutes, until slightly brown. Let cool and separate the crackers.


  • Honey may be used instead of coconut nectar

Spicy Sesame Crackers

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