Cinnamon Apple Cranberry Chia Seed Jam (Vegan + Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Apples
  • 1 cup Cranberries, frozen

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tbsp Cinnamon

• Nuts & Seeds

  • 3 tbsp Chia seeds

• Liquids

  • 1 cup Water

Found on athleticavocado.com

Description

Ingredients

• 1/2 cup + 2 tbsp coconut flour
• 1/2 tsp baking soda
• 3 eggs, beaten (can sub in 3 flax/chia eggs)
• 2-3 tbsp maple syrup
• 1 cup unsweetened almond milk
• 1 tsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1/2 cup fresh strawberries, chopped
• Topping
• 1/4 unsweetened coconut flakes
• 1/4 cup sliced almonds
• 2 tbsp maple syrup
• 6 (1/4-1/2 inch) cauliflower steaks (I used two small heads)
• olive oil
• salt and pepper
• Toppings:
• tomato sauce (hereis a Whole30 approved version)
• any type of cheese (vegan or regular) or nutritional yeast
• pepperoni (optional)
• oregano
• veggies
• 1 cup almond flour
• 1/4 cup dark cocoa powder
• 1/2 tsp baking soda
• 1 cup zucchini, shredded
• 1/2 cup almond butter
• 1 egg, beaten (sub flax egg for vegan option)
• 1/4 cup maple syrup
• 1/2 cup dark chocolate chunks
• 1 lb of brussels sprouts, halved
• Lemon Pesto:
• 1/4 cup pine nuts or walnuts
• 2 cups of fresh basil leaves
• 1/4 cup Queen Creek Olive Mill Meyer Lemon olive oil
• juice of half a lemon
• salt and pepper to taste
• lemon zest (optional)
• 2 cups Farmers Direct Oats
• 1 cup pitted dates(soaked for 10 minutes or until soft)
• 1/3 cup nutella (either homemade or healthy chocolate-hazelnut spread
• 1/4 cup maple syrup
• 1 ripe banana, mashed
• banana chips
• chocolate chunks
• 8 eggs
• 1/2 tsp. cinnamon
• 1/2 cup sliced almonds
• 1/4 cup unsweetened coconut flakes
• 1 1/2 cups dark cherries, pitted and halved
• 1 1/2 cups sliced peaches
• 1 pear, thinly sliced
• *1 cup macadamia nut butter
• 1 egg, beaten ( can sub a flax egg or 1/2 cup applesauce for vegan option)
• 1/4 cup pure maple syrup
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. lemon zest
• 1/2 tsp. baking soda
• 1/4 tsp. vanilla extract
• 1 cup fresh blueberries
• 4 chai tea bags
• 1 1/2 cup GF oats
• 1 cup GF oat flour
• 1 tsp. baking soda
• 2 bananas, mashed
• 1/4 cup almond milk
• 2 Tbsp. natural peanut butter(make sure its drippy)
• 1/4 tsp. vanilla extract
• GLAZE:
• 1/4 cup natural peanut butter
• 2 Tbsp. coconut oil, melted
• 1 Tbsp. maple syrup
• 1/8 tsp. vanilla
• remaining chai spice
• 2 cups of gluten-free old fashioned oats
• 1 1/2 cups almond milk (or other milk of your choice)
• 1 cup fresh mint leaves, loosely packed
• 1 cup spinach
• 1/4 cup almond butter
• 2 Tbsp. pure maple syrup
• 2 tsp. baking powder
• 1/4 tsp. vanilla extract
• 1/2 cup dark chocolate chips

Directions

• Preheat oven to 350 and grease a square cake pan or line with parchment paper
• Combine flour and baking soda in a large bowl
• Combine eggs, maple syrup, milk, lemon juice and zest in a small bowl and add to dry ingredients, mix well
• Add in strawberries, mix well
• Spread cake batter in pan evenly and combine topping ingredients in a small bowl
• Sprinkle topping on cake evenly and bake for 25-30 minutes or until done
• Preheat oven to 400 degrees.
• Place cauliflower steaks on a large cooking sheet. Drizzle olive oil and sprinkle salt and pepper on each steak. Flip over and do the same to the other side of the steaks.
• Bake for 15 minutes, or until lightly golden. Take out, and carefully flip over each steak. Bake for another 15 minutes. Take out of oven
• Place oven on broil.
• Spread tomato sauce, add cheese and 2-3 pepperoni on each steak and sprinkle with oregano. Place in oven on broil for 3-5 minutes, or until cheese is melted and slightly golden.
• Enjoy!
• *These cauliflower pizza steaks are easily customizable to any diet! For paleo, sub out cheese for extra meat and for vegan, swap out regular cheese and pepperoni for an approved version. For Whole30, use approved tomato sauce and pepperoni and swap out cheese for nutritional yeast!
• Preheat oven to 350 and line a baking sheet with parchment paper.
• Combine almond flour, cocoa powder baking soda in a large bowl.
• Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.
• Fold in chocolate and mix combine.
• Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.
• Preheat oven to 400 degrees.
• Place brussels sprouts in a large bowl and set aside.
• Combine all ingredients for pesto in a food processor. Blend until a thick smooth pesto is formed.
• Mix pesto into brussels sprouts, making sure each sprout gets coated well.
• Place brussels sprouts in a single layer on a greased cooking sheet.
• Bake for 20 minutes. Take out of oven and flip sprouts over and cook another 10 minutes, or until nice and crispy.
• Enjoy!
• Pesto recipe adapted from Whole30 Recipe cookbook
• *Feel free to add cheese to this pesto, I left it out for Whole30 purposes
• Line an 8x8 pan with parchment paper. Place oats in a large bowl. Add dates, Nutella, maple syrup and banana to a food processor and pulse until smooth, add to oats and mix well. Mix in banana chips and chocolate chunks, if using. Place mixture in pan, press down evenly and let sit in the fridge for at least 3 hours to set. Cut into 9 pieces and store in the fridge.
• Preheat oven to 400 degrees. Spray a glass pie pan with cooking spray.
• whisk together eggs and cinnamon in a large bowl. Add in almonds and coconut then pour in glass pie pan.
• Add in cherries, peach slices and pear slices, distributing evenly across egg mixture. Place in oven and bake for 15 minutes.
• Take out of oven, reduce heat to 325 degrees, than bake for another 30 minutes or until golden.
• Top with more fruit, almonds and coconut, if desired.
• Enjoy!
• Adapted by this recipe
• Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.
• Combine all ingredients except for blueberries in a bowl. Mix well until a thick, smooth batter forms.
• Carefully fold blueberries into batter, making sure they dont get squished.
• Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
• Bake for 15-20 minutes, or until done.
• Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.
• Enjoy!
• *Can sub macadamia butter for any nut butter of choice.
• Cut tops of of chai tea bags and place in a food processor. Blend until tea is in fine granules. Set aside 1/4 for the glaze.
• Preheat oven to 350 degrees. In a large bowl combine oats, oat flour, baking soda and 3/4 of chai tea granules.
• In a separate bowl, mix together mashed banana, milk, peanut butter and vanilla. Add to dry ingredients and mix to form a dough.
• Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
• Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
• To make glaze, combine all ingredients into a small bowl. Pour over scones.
• Enjoy!
• Place all ingredients in a Vitamix or other high power blender. Blend until batter is smooth.
• Heat a skillet or griddle on medium-low heat and spray with cooking spray.
• Spoon on pancake batter, add a few chocolate chips to each pancake and cook as you normally would.
• Repeat with remaining batter ( should make about 15 medium sized or 20 small pancakes).
• Enjoy with maple syrup and fresh mint.