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Super Easy Fat Bombs

Super Easy Fat Bombs

Super Easy Fat Bombs

Ingredients

  • 1 cup Nut OR Seed Butter of your choice
  • 2 cups Enjoy Life Chocolate Chips
  • Optional Nuts of Seeds for garnish on top

Instructions

    1. Using cupcake liners, line a cupcake pan.
    2. In a small saucepan, combine your nut butter and chocolate chips and melt together over low heat, until combined.
    3. Whisk very well and spoon into the cupcake liners.
    4. Place in the freezer.
    5. If desired, garnish with nuts or seeds before freezing.
    6. Freeze for 1 hour.
    7. Fat bombs can be kept frozen for up to 6 months or kept in the refrigerator for 2 months.

© © Balsam Institute
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Nutty Chocolate Fat Bombs

Nutty Chocolate Fat Bombs

Nutty Chocolate Fat Bombs

Ingredients

  • ½ cup Coconut Oil, melted
  • 1 ½ T Unsweetened Cocoa Powder
  • 15 drops Chocolate Liquid Stevia
  • 2 T Nut Butter of your choice
  • 12-14 Walnut Halves, for on top of each fat bomb

Instructions

    1. Place the coconut oil in a small saucepan and warm on low until melted.
    2. Add all the other ingredients (except the walnuts) and allow to cool slightly so the ingredients don't settle and sink to the bottom of the fat bomb.
    3. Pour into ice cube trays or candy molds and refrigerate until semi set for about 10 minutes.
    4. Once almost set, place a half walnut on top of each fat bomb.
    5. Keep the fat bombs in the freezer and snack on them as desired.

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Grain-Free Pie Crust

Grain-Free Pie Crust

Grain-Free Pie Crust

Ingredients

  • 1 cup Nut Flour of your choice
  • 2 T Coconut Flour
  • 2/3 cup Tapioca Flour
  • 1/2 c Grass-fed Butter (cold)
  • ½ tsp Pink Himalayan Salt
  • 1 Large Pasture-Raised Egg
  • ¼ cup Cold Filtered Water

Instructions

    1. Using a cheese grater, grate the cold butter and set aside.
    2. Combine the flours and the salt by stirring them together.
    3. Add the egg and mix in well.
    4. Add the cold, grated butter and using either a fork or a pastry blender, mix well into the flour mixture.
    5. Add the cold water and using your hands begin to work the crumbly dough into a ball.
    6. When you get ready to roll out the pie crust, place the dough ball between two pieces of parchment paper. Dust the bottom piece with tapioca flour, place the dough on the bottom piece and dust the dough with a little more tapioca flour. (This will make it much easier to get the pie crust off the parchment paper.
    7. For a partially baked crust, bake at 375 degrees for about 6-8 minutes, or until barely set.
    8. For a fully baked crust, bake at 375 degrees for 15 mins or until very lightly browned. (You can use foil around the edges to avoid them from browning too much or a pie crust shield.)
    9. This recipe doubles easily for a pie with both a top and bottom crust.

© © Balsam Institute
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George’s Pumpkin Bread

George's Pumpkin Bread

George's Pumpkin Bread

Ingredients

  • 3 Pasture-Raised Eggs, room temperature
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Organic Whole Milk or Organic Almond Milk
  • 1/3 cup Pure Maple Syrup OR Raw Honey
  • 1 tsp Pure Vanilla Extract
  • 1 3/4 cups Blanched Almond Flour OR Nut Flour of Choice
  • 1/4 cup Tapioca Flour
  • 1 T Coconut Flour
  • 1 tsp Baking Soda
  • 1 T Pumpkin Pie Spice
  • ½ tsp Ground Cinnamon
  • Pinch Pink Himalayan Salt

Instructions

    1. Preheat your oven to 350 degrees and line a loaf pan with parchment paper and grease the sides of the pan with grass-fed butter.
    2. In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup or honey, and vanilla extract.
    3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt.
    4. Slowly and gently mix the dry ingredients into the wet until just combined.
    5. Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
    6. Remove from oven and allow to sit in the loaf pan for about 5-10 minutes. Then, remove to cool on a wire rack.
    7. Allow the loaf to cool untouched for 2 hours before slicing. (I never wait this long)

© © Balsam Institute
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