Coconut Oil Nut Butter

From the Kitchen of: Kelcie

Coconut Oil Nut Butter

1 tbsp. raw cashew butter (any nut butter will do)
2 tbsp. coconut oil
4 drops stevia extract (sweetleaf is the brand I get)
1/2 tsp. vanilla extract
pinch of sea salt

Variations:

Cinnamon Nut Butter Dip

1 tbsp. nut butter
2 tbsp. coconut oil
4 drops stevia extract
1/2 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt

Serve with apples

Probiotic Blueberry Muffins

From the Kitchen of: Kelcie

Blueberry Muffins

3 free range eggs
1/2 cup melted coconut oil
1/4 cup suero gold
2 tbsp. honey
15 drops vanilla cream stevia
1/2 tsp. sea salt
1/2 cup wild blueberries
1/2 cup coconut flour
3/4 tsp. baking powder

Combine, eggs, oil, suero, honey, stevia, and sea salt together.
Add flour and baking powder and let it thicken for 5 minutes.
Add blueberries and bake at 325 for 15-20 minutes.

Chocolate Fudge

From the Kitchen of: Kelcie

Chocolate Fudge

1 cup softened raw coconut butter
1/2 cup softened coconut oil
1/2 cup raw cacao powder
1/2 tsp. sea salt
2 tbsp. raw honey (optional)
1 tsp. organic vanilla extract (optional)
5 drops stevia extract (optional)

Mix all ingredients together.
Scoop into candy molds and freeze for two hours.

Raw Creamy Cucumber Avocado Soup

From the Kitchen of: Kelcie

1/2 cucumber
1 ripe avocado
5 stalks of organic celery
3 tbsp. lemon juice
1/2 suero gold  
1 tsp. sea salt
1/2 tsp. black pepper
2 oz. really raw cheese

Blend all ingredients (except the cheese) together in a blender/vita mix.
Serve chilled with cheese (either on the side or on top).

Raw, Grain free, Probiotic Cashew Crackers

From the Kitchen of: Kelcie

2 cups raw soaked cashews
1/2 cup raw soaked sunflower seeds
1/2 cup coconut flour
1 16 oz. bottle Suero Gold
1 tsp. sea salt

Soak cashews and sunflower seeds for 12 hours in the suero gold and salt.
Place bowl of soaked nuts (including any extra suero gold) in vita mix.
Blend until smooth.
In a bowl add coconut flour.
Grease 2 sheets of parchment paper and place dough on them.
Role out and with a pizza cutter cut into squares.
Place in dehydrator for 24 hours.
Serve with Ranch Dip

Orange Strawberry Sorbet

From the Kitchen of: Kelcie

Orange Strawberry Sorbet

2 oranges peeled
1 10 oz. bag organic strawberries
1/2 cup organic raspberries
10 drops stevia extract
8 oz. organic coconut milk

Blend all ingredients together in a vita mix.
Pour into ice cream maker.
Or pour into glass container and freeze (if you don't have an ice cream maker).

Ranch Dip

From the Kitchen of: Kelcie

Probiotic Ranch Dip

1 cup amasai cream cheese
1 cup coconut oil mayonnaise
1 tsp. sea salt
2 tsp. organic dill weed

Stir together ingredients in a bowl.
Serve.

Lemon Poppy Seed Tea Biscuits

From the Kitchen of: Kelcie

Lemon Poppy Seed Tea Biscuit

3 cups almond flour

1/2 tsp. sea salt

3 tbsp. poppy seeds/chia seeds

1/2 cup melted coconut oil

1/3 cup organic honey

8 drops lemon essential oil

10 drops stevia extract

Mix wet ingredients together.

Add dry ingredients to the wet ingredients.

Form into flat little circles (or whatever shape you want your biscuit to be, note: the biscuit wont rise or flatten by baking so be sure you flatten them and shape them before putting them into the oven to bake).

Pre heat oven to 300 and bake for 15-20 minutes.