November / December 2016

By The Wellness Way, Clear Lake

Fresh Blueberry Pie

1 cup shredded dried coconut
2 cups raw macadamia nuts
1/4 Teaspoon sea salt
Dash cayenne pepper
1/3 cup pitted dates

3 cups blueberries, fresh, or frozen,
thawed, and drained
1/2 cup pitted dates
2 Teaspoons lemon juice
1/8 Teaspoon cinnamon

In a food processor, process the dried coconut until it is coarsely ground. Add the macadamia nuts, sea salt, and process until the mixture is a coarse meal. Add the dates and process until the mixture sticks together when pressed between your thumb and forefinger. Press the crust into a shallow pie plate. Blend 1 cup of the blueberries with the dates, lemon juice, and cinnamon in a Vita-Mix or blender. Mix the blended blueberry mixture with the remaining blueberries. Using a spatula, fill the crust with the blueberry filling. Chill at least 1 hour to set.

Healthy Oatmeal Cookies

1 1/2 Cup organic almond butter or organic peanut butter
1/2 Cup extra virgin coconut oil
3/4 Cup raw unfiltered honey
1 to 1 1/2 Cups xylitol
3 organic free range eggs or egg replacer
2 1/2 Teaspoons aluminum-free baking soda
1 Teaspoon organic vanilla extract
4 1/2 Cups raw old-fashioned oats (gluten-free oats)
1/2 Cup ground flax seed
1 Cup raw organic walnuts, chopped
1 Cup raw organic pecans, chopped
1 1/2 Cup organic chocolate chips** (optional -- If you use chocolate chips, lower the amount of
oats used to 3 and 3/4 cups.)

Cream together almond butter, coconut oil, honey, and xylitol in bowl. Add eggs, baking soda, and vanilla, and beat well. Add oats, flax seed, walnuts, pecans, and chocolate chips (if applicable). Blend. Drop by spoonfuls onto ungreased cookie sheet. Bake at 325 degrees for 10-12 minutes. Cool. Delicious snack for kids and adults!

* Dairy Free (If you do not include organic chocolate chips. You can use dairy free chocolate chips, but the do have a small amount of sugar.)


Chewy Peanut Butter Cookies

(aka "Happy Daddy Cookies")

1/3 Cup organic non-hydrogenated palm oil shortening
1 1/2 Cups of brown rice flour
1/2 Cup peanut butter
3/4 Cup xylitol
1/8 Cup unrefined coconut oil
2 Teaspoons aluminum-free baking powder
1 Tablespoon maca powder
1/2 Teaspoon sea salt
1 Teaspoon vanilla
1 Teaspoon xanthan Gum

Preheat oven to 350 degrees. Lightly grease a cookie sheet. In a medium bowl, combine shortening, Peanut butter and brown rice flour. Beat well, scraping sides during mixing. Add remaining ingredients and mix well. Cookie dough will be tacky and soft.

Drop my rounded spoonfuls onto pan. Use fork to make criss-cross by pressing down gently and then sprinkle xylitol on each.

Bake for 8-10 minutes or until slightly brown along edges and tops take on color. When pull out of oven, gently press cookies in a crisscross pattern. Cool on wire rack.