Honey candy

2/3 cup butter
1/2 cup honey
1 1/2 cups slivered almonds

Melt butter in saucepan. Add honey. Stir together and add nuts. Bring to a
low boil over low/medium heat. Boil 7 minutes. Pour mixture into buttered
8x8 dish. Cool. Cut while warm. Store in refrigerator, but serve at room
temperature.

You can add whatever you think would be good to this, it doesn't have to be
slivered almonds, it can be chopped almonds or pecans, we add pumpkin
seeds, golden raisins, sesame seeds….makes it different every time

The thing about this recipe is that 7 minutes of boiling is different from
stovetop to stovetop. I have gas heat and find that 7 minutes of anything
but very low boiling is too much and the candy gets brittle. If you like
hard candy to suck on, boil it higher and for the whole 7 minutes and pour
it onto a cookie sheet and break it when it gets hard. If you like it
softer, boil it on as low heat as you can and maybe just for 6 minutes. You
have to experiment using your own pans, and heat source. Hard or soft, it
still tastes good.

Mini maple muffins

1 1/4 cups rice milk or regular milk

2/3 cup pure maple syrup

2 eggs

3 tbsp melted butter

2 cups whole wheat flour

2 1/2 tsp baking powder

1 tsp cinnamon

3/4 tsp salt

1 cup chopped walnuts( optional )

Combine wet ingredients using a whisk. 

In a separate bowl mix dry ingredience

Add both mixtures together

Bake at 350 for 12 min. For regular size muffins bake for 20-25 min

Toddler chicken nuggets

2 chicken breasts

2 eggs

1/3 cup finely grated Parmesan cheese(optional)

1/3 cup bread crumbs 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1 tsp parsley

Melted butter for drizzling 

INSTRUCTIONS:

Boil chicken breast till almost fully cooked

Cool

Blend chicken in blender with 2 eggs till slightly chunky.

Roll into balls and flatten to desired thickness.

MIX:

Bread crumbs

Parmesan cheese

And seasonings 

Roll chicken balls in breading mixture. Place on buttered baking sheet and drizzle butter over top if you want them more crispy

Bake at 400 for 20 minutes. Turn half way through cooking for more crispy chicken. 

Creamy Coconut/almond milk

1 cup raw almonds

1 cup unsweetened coconut 

2 tbsp raw honey

1 tsp pure vanilla

INSTRUCTIONS:

Soak almonds in cold water overnight. 

Blend 1 cup almonds with 3 cups cold water for 1-2 minutes. 

Strain through cheesecloth and squeeze to get out as much as possible. 

Blend 1 cup of coconut with 3 cups hot water. Add 2 tbsp of raw honey or maple syrup and 1 tsp vanilla. Blend on high for 3 minutes. Strain through cheesecloth. 

Blend the two together and store in a jar in fridge for yo to 4 days!

Yummy Peanut butter balls

I don't use much peanut butter as it is very hard to digest and our liver does not do well with it. 

 These are a very healthy snack that all of us love!!!

6 cups rolled oats

1 cup honey

1/2 cup cocoa powder or carob powder

2 tsp pure vanilla

1 1/2 cups peanut butter

1 cube melted butter

Mix all together and roll in finely shredded unsweetened coconut or finely blended almonds! 

I usually double or triple the recipe so that you can store lots of them in the freezer! 

 

Honey Caramels

Honey Caramels

1 cup Honey

3/4 cup Heavy Cream or coconut milk

1 1/2 teaspoons Pure Vanilla Extract

2 Tablespoons Butter

Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage.

The easiest way to do this is with a candy thermometer, though you can test it with other methods. Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Pour into a generously buttered 8 by 8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set. Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy!

Keep left overs in the fridge or freezer. If you are going to take these caramels with you traveling, be sure to keep them cool! They will melt in high humidity and hot temperatures and will be hard to eat.

Berry coconut almond bars

INGREDIENTS:

For the crust

• 5 dried dates, pitted
• 1 cup almond butter
• ¾ cup unsweetened coconut
• 2 tablespoons raw honey
• 1 teaspoon pure vanilla extract
• pinch of salt

For the toppings

• 2 teaspoon coconut milk
• ½ cup raspberries
• ½ cup blackberries
• 1 tablespoon raw honey
• 1 teaspoon lemon juice

For the toppings 

• 1 14 oz can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut milk at the bottom
• 1 tablespoon raw honey
• 1 teaspoon pure vanilla extract

Instructions

1. Place dates in food processor and pulse to break down into pieces.
2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
5. Place 2 teaspoons of coconut milk that is at the bottom of the can, into a small saucepan over medium heat.
6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. Let cool.
7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
9. Place in the freezer for 1 or more hours to harden. Serve.
10. Store berry bars in the freezer (otherwise the coconut milk with melt, if you put it in the fridge, trust me I learned from my mistakes ;))