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• Adjust an Oven rack to the middle position and heat the Oven to 350º. Line a rimmed Baking Sheet with Parchment Paper.
• Whisk the Almond Flour and Baking Powder together in a Medium Mixing Bowl. Switch to a Wooden Spoon and stir in the Honey and Vanilla. Stir until a sticky Dough forms and holds together.
  2 Cups Almond Flour, 1/2 teaspoons Baking Powder, 1/4 Cup Honey, 2 teaspoons Vanilla Extract
• Drop rounded tablespoons of the Dough onto the prepared Baking Sheet, about one inch apart. For crisp Cookies, press down the Dough lightly with the flat bottom of a Drinking Glass or Measuring Cup (If the Glass sticks to the Dough, dip the bottom in Water.) For softer Cookies, don't press down the Dough.
• Bake until the edges are golden brown, about 12 minutes. Allow the Cookies to cool on the Pan for about 3 minutes, then transfer them to a Wire Rack to cool completely. Cool Baking Sheet between batches.

NOTES:)

• Mix-ins: Add 1/2 Cup chopped Chocolate, Nuts (I like Pecans) or dried Fruit to the Batter before baking.

• Cream Peanut Butter and Honey
  1 Cup Peanut Butter, 1 Cup Honey
• Beat in the Egg and Vanilla
  1 Egg, 1 1/2 teaspoons Vanilla
•  After stirring Einkorn Flour and Baking Soda together add to liquid mixture
  2 Cups Einkorn Flour, 1/2 teaspoons Baking Soda
• Put small spoonful of Batter on Baking Sheet than press with a Fork (if sticky put fork in water)
• Bake at 350º for 10 minutes

• Heat a 4-quart Sauce Pot over medium high heat. Add Olive Oil and Onions, sauté until translucent, about 8 minutes. Add Garlic and sauté until fragrant, about 2 minutes.
  2 Tablespoons Olive Oil, 1 Medium Onion, 4 Cloves Garlic
• Add Tomatoes, Salt, Tomato Paste, Soy Sauce, and Apple Cider Vinegar. Bring to a slow boil, lower to a simmer and using a Spoon crush the whole Tomatoes. Add remaining Ingredients and continue to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
  36 ounces Tomatoes, 3 Tablespoons Tomato Paste, 1/3 Cup Apple Cider Vinegar, 1 Tablespoon Soy Sauce, 1/2 teaspoon Chili Powder, 1/4 teaspoon Powdered Ginger, 1/4 teaspoon Ground Allspice, 1/4 teaspoon Cinnamon, 1 Tablespoon Salt
• Use an Immersion Blender to Puree the Ketchup. If you don't have an Immersion Blender, transfer it carefully to a Blender or Food Processor and process until smooth. (Optional: Strain through a fine Mesh Strainer.) Chill in rRefrigerator for at least 2 hours. Add Honey after Ketchup has cooled. The Ketchup will continue to develop flavor and thicken.
  1/3 Cup Honey

NOTES:)

• Keep Refrigerated in an Airtight Container up to a month.
• Sweeteners and Spices can be adjusted to taste.
• Possible flavor additions: Balsamic Vinegar Reduction, Sriracha, Roasted Garlic or Roasted Red Pepper.

• Toast Rolled Oats in 350 Degree Oven for 10 minutes or till they look toasted
• While the Rolled Oats are cooking it is a good time to stir the Almond Butter and Peanut Butter if needed
• Add the Flaxseed Meal, Sunflower seeds, Chia Seeds, and Pumpkin Seeds to the toasted Rolled Oats on the Cookie Sheet and mix well
• Transfer Meal, Seeds, and Oats to a Large Bowl
• Then add the Almond Butter, Peanut Butter, Honey, and Extract into the Bowl
• Next add the Cranberries or Cherries or Figs to the Bowl after halving them
• Mix all Ingredients well
• Using a Tablespoon as a guide, fill with the mixture and roll into Balls
• Since we usually for double the recipe we put the Balls in the Freezer
• Enjoy the Healthy Yummy 🙂

• Mix and Cook and Enjoy 🙂

• Mix and Cook and Enjoy 🙂

• Slice Onion
• Preheat Baking Sheet while preheating Oven to 375 Degrees
• Cook Onions for 15 minutes
• Stir Onions
• Cook Onions for 15 minutes more

• Preheat the Oven to 350º F and cut two pieces of Parchment Paper. The size of the pieces of Parchment Paper should be the size of your large Baking Sheet.
• In a Large Bowl, add Almond Flour, Garlic Powder, Sesame Seeds, Baking Soda, Salt and Pepper and mix well to combine everything.
  1 Cup Almond Flour, 1 teaspoon Garlic Powder, 3 Tablespoons Sesame Seeds, 1/4 teaspoon Baking Soda, 1/4 teaspoon Salt, 1/8 teaspoon Pepper
• Then, add the Egg and stir the Egg into the ingredients to create the Dough. divide the Dough in half.
  1 large Egg
• Place the Dough on the center of one piece of Parchment Paper. Place another sheet of Parchment Paper on top of the Dough.
• Now, roll the Dough into a thin layer using a Rolling Pin or a Bottle. The Dough should be about 1/4 inch in thickness.
• When you're done rolling, remove the top layer of Parchment Paper and sprinkle with coarse Salt and Black Pepper.
  Sea Salt Black Pepper
• Using a Chef Knife or a Pizza Cutter, cut the Dough into 40 square pieces. Leave the cut Dough in place. Place the Parchment with the Dough onto a Baking Sheet.
• Bake for 15-20 minutes or until the Dough is brown and crunchy.
• Allow them to cool down for 5 minutes before putting them on a Cooling Rack. Break apart when they're not hot anymore.
• Do step 4 to step 9 with the other half of the Dough.
• Store in an Airtight Container . They may also be frozen.

• Combine all ingredients in a Food Processor or Handheld Mixer until smooth, roughly five minutes or so.
  1/2 Cup Cacao Butter or Coconut Oil, 1 Tablespoon Peanut Butter, 2 small ripe Bananas, 1/4 Cup Cacao Powder, 3 Tablespoons Honey, 1 teaspoon Vanilla Extract, 1/4 teaspoon Cinnamon, 1 pinch Sea Salt
• Use a Spatula to pour the mixture into a flat, Sealable Container greased with Coconut Oil .
• Place the Container in the Freezer. The Fudge needs to be super cold in order to retain its shape, so I find that it's best to store the Fudge in the Freezer. If you store it in the Fridge, it will have a semi-solid Mousse like texture.

• Cut the Spaghetti Squash in half.
  1 large Spaghetti Squash
• Remove the Seeds.
• Put Olive Oil on both sides of the Spaghetti Squash.
• Place on a Cookie Sheet.
• Cook in a 350 Degrees Oven for 45-50 minutes or Microwave in Container with 1/4 Cup Water on high for 15 -17 minutes.