MULTI "GRAIN" Crackers

On the Maximized Living Advanced Nutrition Plan, and in GOOD FOOD, you will find a lot of recipes for terrific dips and spreads. By now, you may be tired of using celery and red pepper to scoop up these delights. This cracker recipe is surprisingly easy, and really tasty. When I come home from school, I especially enjoy one or two of these crackers with plain old raw almond butter!

Enjoy.

Ingredients:

1/2 cup blanched almond flour (see Almond Flour Revisited)

1/2 cup raw macadamia nuts

1 tablespoon coconut flour

1/4 cup raw pumpkin seeds

2 tablespoons raw sunflower seeds

2 tablespoons raw sesame seeds

2 tablespoons organic hemp seeds

1 tablespoon ground flax meal

1/2 teaspoon kosher or sea salt

1 tablespoon coconut oil

1/4 cup water

Preparation:

In a food processor, pulse almond flour, macadamia nuts and coconut flour until well ground and combined. Pulse in remaining dry ingredients until almost fully ground. Leave a tiny bit of texture - you'll enjoy the crunch.

Pulse in coconut oil and water. Dough will form a ball in the food processor.

Roll out the dough between 2 pieces of parchment paper to 1/4 inch thickness.

Cut into 2 inch squares, 5 rows each way.

Sprinkle with a few extra sesame seeds if desired. (Optional - I always do.)

Bake at 300 degrees for 20 to 25 minutes.

Makes about 25 crackers.

ALMOND BUTTER CUPS

Words really aren't necessary here.

Enjoy.

Chocolate
1/4 cup ice-cream scoop of organic butter or coconut oil

3 to 4 squares unsweetened chocolate (your preference)

1/4 to 1/2 teaspoon NOW brand or KAL brand stevia, (to taste) - (Equivalent to 1/2cup sweetening power)

dash of cinnamon - optional

In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.

Add Stevia, salt, and cinnamon.

Almond Butter Filling

1 scoop Nature Pro Vanilla protein powder

1/2 teaspoon salt

1/2 cup raw almond butter

1 tablespoon pure vanilla (no sugar – check the label)

1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened

Combine all the filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.

I use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers. This is what I have done pictured above.

Pour enough chocolate mixture to cover the very bottom of the cupcake papers.

Spoon (I use a tiny ice-cream scoop; you could use a large melon baller) a little of the almond butter filling on top of the chocolate coating.

Cover with the remaining chocolate mixture.

Chill to set.

Store in the refrigerator or the freezer.