1. beautifulpicturesofhealthyfood:

    Blueberry Coconut Pecan Breakfast Cookies

    INGREDIENTS

    1 1/2      cups gluten-free rolled oats

    1   cup unsweetened coconut flakes 

    1   tablespoon golden flaxmeal

    1/2   teaspoon salt

    3/4   cups coarsely chopped pecans

    1/2   cup dried blueberries

    3      very ripe bananas, mashed

    1/4    cup coconut oil, warm enough to be liquid

    1       tablespoon agave nectar

    1        teaspoon vanilla extract

    Cooking spray

    CLICK HER FOR THE FULL RECIPE

  2. celebratewithcake: sarahdussault: these would sell really well at a Farmers Market! Gluten Free & Vegan Peppermint Patties via Elana’s Pantryprint friendly recipe ½ cup coconut oil¼ cup agave nectar½ teaspoon peppermint oil (I used organic)½ to 1 cup dark chocolate 73%, melted In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon Smash clumps of coconut oil against side of bowl until mixture is smooth Freeze mixture for a few minutes until it starts to harden, then remove from freezer Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate Place plate in freezer to firm up mint balls; when firm, remove from freezer Squish balls down into flat little patties on parchment paper Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove) Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze) Makes about 12 patties

    celebratewithcake:

    sarahdussault:

    these would sell really well at a Farmers Market!

    Gluten Free & Vegan Peppermint Patties via Elana’s Pantryprint friendly recipe

    ½ cup coconut oil
    ¼ cup agave nectar
    ½ teaspoon peppermint oil (I used organic)
    ½ to 1 cup dark chocolate 73%, melted
    1. In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
    2. Smash clumps of coconut oil against side of bowl until mixture is smooth
    3. Freeze mixture for a few minutes until it starts to harden, then remove from freezer
    4. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate
    5. Place plate in freezer to firm up mint balls; when firm, remove from freezer
    6. Squish balls down into flat little patties on parchment paper
    7. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)
    8. Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)

    Makes about 12 patties