A quick recipe that is a great snack or a pre-workout food. High in fiber, complex carbs and the right balance of fat so your blood sugar won’t spike. Enjoy!
- 1 tbsp coconut oil (for greasing the pan)
- 2 large sweet potatoes, peeled and cut into chunks
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 4 eggs
- 1/2 cup cashew butter
- 4 tbsp unsalted grass-fed butter (or can use coconut oil)
Preheat over to 350 degrees Fahrenheit. Grease a 9×5 inch pan with coconut oil.
While oven is preheating, peal sweet potatoes and cut into chunks. Steam for 15-20 minutes or until tender. Remove sweet potatoes from heat, allow to cool to room temperature and mash.
In a bowl, combine the coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.
In a large bowl, whisk eggs, add mashed sweet potatoes, cashew butter, melted butter and mix until combined. Add the coconut flour mixture and mix until evenly combined. Pour the batter into the greased pan and cook for 50-60 minutes.
Let cool, cut into squares and enjoy!
- 1 pound frozen strawberries
- 1/4 cup chia seeds
Place strawberries in a medium saucepan over low heat. Let cook for 15-20 minutes until they turn into a soupy consistency. Stir occasionally. Remove from heat and stir in chia seeds. Let cool for 15 minutes.