Ingredients

• 6 tbsp "Real" organic butter @ room temp (no margarine...fake chemicals)
• 2/3 cup vanilla fat free yogurt
• 1 1/2 cup organic coconut sugar
• 1 whole organic egg
• 1 tbsp pure vanilla extract
• 2 1/2 cups ground old fashioned rolled oats
• 1 cup vanilla whey protein powder
• 3 cups old fashioned rolled oats
• 1 1/2 tsp baking soda
• 2 large handfuls dried cranberries
• 1 large handful flaked organic coconut
• 1 12 oz bag dark chocolate chips (feel free to use 1/2 bag)

Preparation

1. Preset oven temperature to 300 degrees. Have ready a cookie sheet lined with parchment paper. If no paper, then spray the cookie sheet with PAM. I personally like easy clean up by tossing the paper when I am done.
2. Dry Ingredients: Place oats in your blender, and grind until flour consistency and until you reach 2 1/2 cups and place in large mixing bowl. Add the 1 cup of vanilla protein powder, and 1 1/2 tsp baking soda. Fork through to blend
3. Wet Ingredients: Place soft butter in your mixer bowl, along with vanilla yogurt and cream together. Add the coconut sugar and continue to blend until creamy. Add the egg, and continue to mix thoroughly. Add the pure vanilla extract, and continue to cream together.
4. Time to add the dry ingredients to the wet ingredients: Slow the mixer down, and slowly pour the dry ingredients into the wet ingredients until thoroughly combined. Now, add 3 cups old fashioned rolled oats, mix; add the coconut and mix; add the dried cranberries and mix; and lastly add the chocolate chips and mix slowly. You should have a wonderful cookie dough ready for baking at this point.
5. Baking the cookie: I use a large tablespoon to make large cookies. This recipe will create 20 large cookies or approx 80 small cookies if using a teaspoon. Scoop a large tablespoon of the dough onto your prepared cookies sheet and continue this process until the sheet is full. Place in your pre-heated oven and bake between 15-18 minutes. Be careful not to overcook these, as they will be dry. There should be a slight give to the touch on top of the cookie in the oven and only very little browning. They will continue to cook on the sheet. Transfer cookies to a baking rack to cool.

Ingredients

• 2 1/2 cups organic old fashioned rolled oats
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• ¾ cup organic Scottish oatmeal (ground oats)
• ½ cup organic wheat germ
• ½ cup organic flax meal
• 1/2 cup organic almond milk
• 2 organic eggs
• 1/2 cup organic coconut sugar
• 1 cup organic coconut oil
• 1 cup organic raisins
• 1 1/2 cup chopped walnuts
• 1 teaspoon pure vanilla extract

Preparation

1. Preheat oven to 350 degrees. Prepare baking sheet with oil or not necessary if using stoneware. Use a large microwave safe mixing bowl melt coconut oil to liquid, add coconut sugar and stir until most of the lumps are removed, add the eggs and beat until well combined and slightly airy, add almond milk and vanilla whisking until well combined. In a separate bowl, fork together ¾ cup ground oats (Scottish oatmeal), ½ cup wheat germ, and ½ cup flax meal, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes.
2. Option: I like to substitute the raisins for dark chocolate chips and make a oatmeal chocolate chip version. I love these for dessert or breakfast with coffee!

Ingredients

• 3 cups steam cooked and blended smooth sweet potato
• ½ cup organic coconut sugar
• 2 organic eggs, beaten, room temperature preferred
• 2 tsp vanilla extract
• 2/3 cup coconut oil, liquid room temperature (may have to heat to melt)
• 1 cup Scottish oats (ground oats) or oat flour
• 1/2 cup (1 scoop) vanilla whey protein
• ½ cup organic premium ground flax meal
• ½ cup organic wheat germ
• 2 heaping tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 2 tsp baking powder

Preparation

1. Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray and dust with flour to prevent sticking. Set aside. This bread is mixed by hand in one large bowl and super simple to put together.
2. In a large mixing bowl add blended sweet potato and organic coconut sugar, stir until well blended and sugar lumps removed. Add blended eggs. Stir in the vanilla. Set the coconut oil aside and save for last add in to ensure it does not solidify when added to mix. Add the dry ingredients on top of the wet ingredients in the same bowl and stir until well combined. Add the liquid coconut oil, and slowly stir until well combined. Pour batter into prepared loaf pan. Bake for approx 35-45 minutes (start checking at 35 minutes) or until a knife in the center comes out clean. Let cool in the loaf pan for 8 minutes and turn out onto a wire rack. Enjoy this for breakfast, dessert, or snack!

Ingredients

• 3/4 cup almond butter
• 2 large organic eggs
• 3 tbsp organic coconut sugar
• 1 tsp pure vanilla extract
• 2 tbsp flax meal
• 2 scoops chocolate whey protein powder
• 1/2 cup rough chopped raw walnuts
• ¼ to ½ cup dark chocolate chips (I like to use at least 60% dark)

Preparation

1. Preheat oven to 375. Have a large mixing bowl, fork and large mixing spoon ready. Place eggs in the bowl and fork whisk until blended, add almond butter and continue fork blend until well combined. Add coconut sugar, vanilla extract, flax meal and chocolate whey protein, using your large spoon to continue the blending process. Add walnuts and chips last.
2. Using a large tbsp, scoop dough onto cookie sheet (I love to cook on stoneware) and flatten with the back of your spoon or hand. Bake in preheated oven for 14 to 18 minutes. Check cookies at the 10 minute mark to check for browning. My cookies were done in 15 minutes with a nice brown to them, and still soft on the inside. Remove from oven when slightly brown and put on wire rack to cool. These are fabulous warm straight from the oven. These make a fantastic meal replacement anytime and a great take with snack when on the go!

Ingredients

• 1 1/4 cups boiling water
• 1 cup rolled oats
• 1 cup diced prunes
• 1/2 cup almond butter
• 1/2 cup organic coconut sugar
• 1 whole organic egg
• 1 cup Scottish Oats (fine - medium ground rolled oats)
• 1/2 cup vanilla whey protein powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves

Preparation

1. Preheat oven to 350 degrees. Place the oats and prunes in a small bowl and pour boiling water over stirring to combine. Cover and let stand for 20 minutes.
2. In a large bowl, whisk almond butter, and coconut sugar until creamy. Add egg and mix until well combined. Add oat-prune mixture and mix well
3. In another bowl, fork together the Scottish oats, whey protein, baking soda and spices until thoroughly combined. Add to the creamed mixture and stir to mix well.
4. Pour batter into a greased and floured 9" square baking pan. Bake at 350 degrees for approximately 30 minutes. Check at 25 minutes with a knife inserted in center. When the knife comes out clean, the cake is done.
5. Serve cake warm for dessert with a dollop of vanilla frozen yogurt.

Ingredients

• 1 cup premium 100% whole wheat flour
• ½ cup vanilla whey protein powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 4 organic eggs (2 egg whites/ 2 whole eggs)
• 1 small steamed sweet potato, peeled
• 1 cup organic unsweetened applesauce
• 1 ½ cups Stevia in the Raw
• 2 cups fresh shredded carrots
• 1 cup organic raisins
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup chopped walnuts
• 1 cup flaked coconut
• Optional Cream Cheese Frosting: I prepare this and keep in a small bowl in the refrigerator and place on top of each individual slice of cake if desired.
• 1 8oz package of fat free or light cream cheese
• 1 tsp vanilla
• ¼ cup Stevia in the Raw
• Almond milk

Preparation

1. Preheat oven to 350 degrees F (165 degrees C). Grease and flour a 9x9 inch pan.
2. In a separate large bowl, mix together the whole wheat flour, vanilla whey protein, baking powder, baking soda, and cinnamon. Set aside.
3. In a large bowl of an electric mixer, mix cooked sweet potato, organic applesauce, egg whites and whole eggs, and Stevia in the raw and blend until light
4. Beat in whole wheat flour mixture.
5. Stir in shredded carrots, crushed pineapple, chopped walnuts, raisins, and flaked coconut on low speed. Pour into prepared pan.
6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for about 15-20 minutes and enjoy slightly warm
7. Cut into 16 squares
8. Optional Cream Cheese Frosting Directions: In the bowl of an electric mixer, place softened cream cheese and vanilla, mix to creamy. Slowly add the Stevia until well blended while adding Almond milk one tablespoon at a time until creamy frosting consistency. After the sliced cake is placed on the plate, add a dollop of the frosting and enjoy!