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CHICKPEA ROLLS

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Soak overnight, 1 1/2 cups of dry organic garbanzo beans

2 tablespoons organic psyllium husk powder (anthonysgoods.com or Amazon)

1 tablespoon organic olive oil (Thrive Market brand)

1/2 tablespoon organic turmeric powder

1/2 teaspoon xanthan gum

1 teaspoon Himalayan pink sea salt

1 teaspoon baking soda

1 teaspoon organic apple cider vinegar 

1 tablespoon organic date sugar (Anthony’s.com or Amazon)

One cup water

3/4 cup of organic almond flour

Organic raw pumpkin seeds (Go Raw.  iHerb.com, Vitacost.com or 

Amazon)

DIRECTIONS 

Preheat the oven to 350°

Place the chickpeas in a blender or Cuisinart.

Coarse grind the chickpeas. The chickpeas when ground will then equal 2 cups of chickpeas.

Mix baking soda and apple cider vinegar together and then add to the blender with the chickpeas.

Add all the rest of the ingredients to the blender with the  chickpeas except the almond flour. Pulse grind the ingredients until they are all Incorporated. Turn the dough out into a bowl. Add the almond flour a little at a time and mix it until you can form round doughballs.

Place the dough balls in the shape of a bun on a baking sheet lined with parchment paper. 

Sprinkle with pumpkin seeds

Bake in the oven for 40-45 minutes 

Banana Bread with Young Living Cinnamon Essential Oil

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bananabread

Ingredients

  • 3 bananas
  • 1/4 cup grape-seed oil
  • 3 eggs
  • 2 1/2 cups sifted almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 6 drops cinnamon
  • 2 tbs. chia seeds
  • 2 tbs. coconut manna
  • 1 cup dried cranberries (I use Eden’s because they are apple juice sweetened)

Directions

Preheat over to 350 degrees. Spray oil in bread pan. Cut a piece of parchment paper to fit on the bottom of the pan and spray that. Set aside.
In the vitamix or food processor combine the bananas, grape-seed oil, eggs, cinnamon oil, and vanilla. Process until smooth and blended.
Add the sifted almond flour, tapioca flour, salt, baking soda, chia seeds, and coconut manna. Pulse until blended. Mix in the cranberries.
Pour evenly into the bread pan. Put on a low rack in the oven and bake for 50-60
minutes or until a knife comes out clean. If it is browning up to quickly lay a piece of parchment paper on top of the bread pan.

Almond Flour Carob Zucchini Bread

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  • Carob is a great dairy free substitute for chocolate. Carob has health benefits over chocolate, it is lower in calories, fat, caffeine free and only 13 calories per tablespoon.
  • It is naturally sweet so it does not need sugar to sweeten it!
  • One tablespoon carob flour has 2 grams or 10% daily recommended fiber. Fiber can help lower blood glucose and cholesterol levels. can also help with weight loss.

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Ingredients

  • 2 1/2 C. sifted almond flour
  • 1/2 C. carob powder
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 4 eggs
  • 4 Tbs. coconut oil
  • 1/2 C. coconut sugar
  • 1 tsp. vanilla
  • 6-8 drops Young Living Citrus Fresh Essential Oil
  • 1 1/2 C. grated zucchini
  • 1 C. pecan pieces
  • 1 C. cut up dates

Directions

  • Cream together with mixer, coconut oil and coconut sugar.
  • Add eggs, blend well.
  • Add dry ingredients, just until incorporated.
  • Fold in pecans and dates. (Change it up with any dried fruit or nuts, say cherries and walnuts or apricots and almonds!)
  •  Bake approx. 45 minutes in a 350 degree oven, in a greased and floured bunt pan.
  • Let cool completely.

For additional information and uses of the oils mentioned here, please click here.

Almond Flour Bread

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Benefits of Almond Flour

  • Almond flour is a favorable flour to use in baking because it is low glycemic.
  • Almonds are an alkaline food, helping maintain a healthy alkaline body PH.
  • Good for your heart, almonds contain no cholesterol.
  • Help yourself lose weight with a high fiber, high protein snack.

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 Ingredients

  • 1 1/2 C. almond flour
  • 1/4 C. tapioca flour
  • 1/2 C. flax meal
  • 1/3 C. rice flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 5 eggs (separated)
  • 1/4 C. oil (I used walnut oil)
  • 4 oz. unsweetened applesauce
  • 2 tsp. xylitol
  • 1 tbsp. apple cider vinegar

 Directions

  • This is how I put it together using my vitamix.
  • Measure all the dry ingredients into a sifter.
  • Put the 5 egg yolks into the processor, mixing until light yellow.
  • Add to the yolks the oil, xylitol, applesauce and vinegar.
  • Allow that to mix well.
  • Now all the dry ingredients is measured out into the sifter so all I have to do is sift the dry ingredients into the processor and pulse to mix.
  • Mix the dry ingredients 1/3 at a time so it blends evenly.
  • In a separate bowl, beat the 5 egg whites until stiff.
  • Pour the batter from the processor into a bowl.
  • GENTLY fold the egg whites into the batter. Do not over mix.
  • The reason for all the sifting and the egg white beating is because almond flour is dense and heavier than regular flour.
  • We want the bread to rise and be fluffy as it can be, so, beat and sift.
  • Pour the batter into a oil sprayed 7 1/2 x 3 1/2 bread pan.
  • In a preheated 350 degree oven, bake 30-35 min.