Paleo Chocolate Zucchini Bread

Ingredients:

1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)

2 eggs, whisked

3/4 cup homemade almond butter

1/3 cup coconut sugar

1/4 cup dutch cocoa. Omit if you don't want chocolate zucchini bread.

2 tbsp coconut flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

Directions:

1. Preheat oven to 375F.
2. Peel zucchini and shred using a hand grater or food processor with grater attachment.
3. Once zucchini is shredded place in a large bowl and add all the ingredients. Use a large spoon to mix well, until all ingredients are combined and you have a deep chocolate color.
4. Pour mixture into a loaf pan and bake for about 35 minutes or until a toothpick comes out clean.'
5. Store in an air tight container for up to 10 days.

Flourless Zucchini Brownies

Ingredients:

1 cup homemade almond butter

1 1/2 cup finely shredded zucchini

1/3 cup raw honey or pure maple syrup

1 egg

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 cup enjoy life chocolate chips or dark chocolate chips

Directions:

1. Preheat oven to 350F.
2. Combine all ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

Paleo Not Cocoa Crispies

Ingredients: 

1 cup raw buckwheat groats

3 Tbsp dutch cocoa

5 Tbsp pure maple syrup

1/2 tsp sea salt

1 tsp vanilla


Directions:

1. Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groats).

2. Let them soak overnight.

3. Preheat the oven to 200 F.

4. Drain and rinse the groats.

5. Pat them dry with paper towels as best you can (gets a tad messy)

6. Mix them with the remaining ingredients until well combined.

7. Pour the mix onto a parchment paper-lined cookie sheet. Make sure to spread them out into an even layer.

8. Place the pan into the oven, and bake the cereal for three hours.

9. Remove the pan and break the crispies into pieces. You will have to kind of peel the layer off the parchment paper, but it will come off easily.

10. Bake the cereal for another hour. Remove the pan and let the cereal cool (it will crisp as it cools). Serve over yogurt or with raw milk.

                                             And yes it creates the signature chocolate milk!