Mug Cake
2 tablespoons almond flour
1 1/2 teaspoons xylitol
1 tablespoon cocoa powder, heaping
1 egg
1 1/2 tablespoons half and half or cream
1 tablespoon butter or coconut oil
Splash of vanilla extract
1 large coffee mug
Mix all dry ingredients in mug, add egg and blend thoroughly. Add milk, oil, and vanilla and mix. Place in 1000-watt microwave for 90 seconds. Do not cover mug. Cake will rise. Let cool and place on a plate. Add a little whipped cream to the top.
Cranberry Bars
1 1/2 cups raw pecans
10 dates, pitted
2 tablespoons coconut oil
1/4 teaspoon Celtic sea salt
6 cups fresh cranberries
1 cup agave nectar
1 tablespoon orange zest
Grind dates and pecans in food processor. Add in oil and salt until mixture begins to form a ball. Press crust into an 8x8-inch, greased baking dish. Bake at 350° for 10–12 minutes until lightly browned.
Cranberry Topping
Stir together 4 cups cranberries, agave, and orange zest then bring mixture to a boil. Reduce heat and simmer until cranberries start to dissolve, about 10–15 minutes.
Add remaining 2 cups cranberries and cook for 5 more minutes with lid still on.
Remove mixture from heat and cool for 10 minutes before pouring over pecan crust.
Let set at least an hour.
Cauliflower Pizza Crust
2 cups cooked, mashed cauliflower (I also use RAW cabbage run through the food processor)
3 eggs
1 cup mozzarella cheese
Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg, and mozzarella. Press evenly on the pan. Sprinkle Italian seasonings across the top.
Bake at 4500 for 15–20 minutes. Remove the pan from the oven. Spread tomato paste on the crust, more Italian seasonings, then toppings like cooked meats, mushrooms, and cheese. Place under a broiler at high heat just until the cheese is melted.