Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Million $ Crunchy Protein Bars

Craving a candy bar? Need an energy boost?  Crunchy, salty-sweet, with a layer of velvety chocolate, these fulfill their Million $ name. My kids thought they were getting a special treat. Hide them in the freezer, or they will go fast! 

Million $ Crunchy Protein Bars GF

By: Bekie A

Bottom layer:

1/4 cup coconut oil

1/4 cup of Sunbutter (or your favorite nut butter)

1/4 cup of  almond butter ( or your favorite nut butter)

1/4 cup honey

1 tsp vanilla

1 cup of Krispy rice or puffed quinoa

1/4 cup of EACH  of flax chia blend

You don’t have to have this brand. It is just my favorite since they contain berries and maca. 

Mix together the nut butters, vanilla, coconut oil and honey first. Then stir in flax, and puffed quinoa/Krispy Rice.

Lay wax or parchment paper onto a 13×9 pan. Spread mixture onto the pan to desired thickness. I recommend 1 1/2-2 inches.


Step 2:


1/4 cup hazelnut butter (I use Justin’s)

1 Tbsp coconut oil

1/4 cup almond milk

1/2 cup DF chocolate chips or regular

Place topping ingredients into a glass jar or pot. Heat on low until melted. Stir continuously. Spread over the bottom layer evenly.


Place bars into the freezer for 20 minutes. Remove and cut into squares.


Place squares into a freezable container. Store in the freezer or the refrigerator until ready to consume. Mine are gone in one day! 


Makes 20 bars

Posted in Allergy Free, Breakfast, Dessert, Gluten Free, Must Make

Healthy Raw Chocolate Chip Cookie Dough Butter

Shut the front door… this is a game changer! Packed with protein and goodness, you will rethink what it means to eat raw cookie dough. This is just in time for Valentines.    

Healthy Raw Chocolate Chip Cookie Dough Butter

By: Bekie A

1 1/2 cup of Cashew butter

3/4 cup of Coconut oil 

Vanilla 1 tsp

1 Tbsp Ghee or grassfed butter (optional)

1/4 cup of Raw Honey 

1 tsp of Molasses

1/2 cup of Chocolate  Chips DF 

1 tsp of Sea salt


Using a fork, stir cashew butter and coconut oil together until creamy. Add in remaining ingredients except chocolate chips. Once thoroughly mixed together. Stir in chocolate chips. You can eat at room temp as a dip.   

Chill in the refrigerator for a butter-like texture. 
To make cookie dough balls, you can use a mold or a truffle scooper to freeze.  


For other cookie versions:


Skip the chocolate chips,and  add in 1 tsp of cinnamon. 


Skip chocolate chips, add in 1 tsp almond extract.

Peanut butter:

Replace cashew butter for peanut butter. 

Oatmeal Raisin:

Skip chocolate chips, replace with raisins. Add in 1/2 tsp cinnamon and 1/2 cups of rolled oats. 

Posted in Allergy Free, Dinner, Gluten Free, Yeast and Quick Breads

GF/DF/EF Almond Flour Tortillas

These are fast, fluffy, and super tasty. My kids ate them fresh off the hot griddle. I didn’t mention the word allergy free. They thought they were getting a treat. 

GF/DF/EF Almond Tortillas

By: Bekie A

1 cup almond flour

1 cup GF flour mix (I like King Arthur or Namaste. For this recipe, I used King Arthur) 

1/4 cup good olive oil

1/4-1/2 cup warm water

1 tsp or a dash more of sea salt

Makes: 7-8 tortillas


Mix together the flour as and salt. Make a well in the center and add the oil. Add 1/4 cup of the warm water. Stir. Add more water (up to 1/2 cup) until dough forms.   

Pinch off a small ball about 3-4 inches. Pat with flour on a board. Roll out in a circular motion from the center.  
 Use a pastry cutter, or pizza cutter to cut a nice circle. The dough will be fragile. Do not lift with your hands. Use a large spatula to transfer to a hot griddle or iron skillet (on high heat).

   Once it begins to bubble, flip over. 


It should have nice markings. Serve with your favorite filling or use as pizza dough.

***if you can have eggs, substitute 1/4 of the water for egg whites.


Posted in Uncategorized

Walnut Brownie Butter DF/GF

As my daughter scoured the pantry for Chocolate Hazelnut butter, and my son was in search of cookie butter, I decided to create our own healthy fusion. Thus, Walnut Brownie Butter was born.

Walnut Brownie Butter

By: Bekie A

16 oz raw walnuts

1/4 cup coconut butter or oil, or grassfed ghee for a buttery flavor

1/4 cup honey

1/4 cup cocoa powder

2 tsp vanilla extract

1 tsp sea salt


Spread the walnuts evenly onto a cookie sheet. Sprinkle with a little sea salt. Bake on 350 for 5 minutes. Pour into a processor or high powered blender. Add in the remaining ingredients.


Process until smooth, unless you prefer chunky. Oil will settle on the top. Spoon or pour it off. Spoon into a sterilized jar and refrigerate. It will be good for 3-4 weeks in the refrigerator.