12 ounces (340 g) uncooked, shelled peanuts 1½ tablespoons (21 g) coconut oil,  melted 1 tablespoon (15 ml) lime juice ½ teaspoon pure floor chile powder ½ teaspoon paprika (Smoked paprika is nice, however use what you will have.) 1/8 teaspoon cayenne pepper Salt, to style Instructions: 1. Preheat the oven to 350°F (180°C, or gasoline mark 4). Line a jelly roll pan with aluminum foil. 2. Dump the peanuts onto the pan. 3. In a small dish, combine collectively the coconut oil, lime juice, chile powder, paprika, and cayenne. 4. Slowly pour the seasoning combination over the peanuts,

  FOR TRUFFLES: ½ cup (125 g/4.4 oz) coconut butter  ¼ cup (55 g/2 oz) coconut oil ½ cup (100 g/3.5 oz) unsweetened  pumpkin purée 2 teaspoons pumpkin pie spice 1 teaspoon sugar-free vanilla extract or  ½ teaspoon vanilla powder 2 tablespoons (20 g/0.7 oz) erythritol  or Swerve, powdered 2 heaping tablespoons (24 g/0.8 oz)  coconut flour  Pinch salt Few drops liquid stevia, to style   (optionally available) 1 tablespoon (14 g/0.5 oz) macadamia  oil or different light-tasting oil, for shaping the truffles  FOR COATING: 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered  1½ teaspoons floor cinnamon Instructions: 1.  To

 ½ pound (225 g) contemporary okra 1 to 2 tablespoons (13.5 to 27 g) coconut oil, melted ¼ teaspoon salt Instructions:  Preheat the oven to 425°F (220°C, or gasoline mark 7). Rinse and dry the okra and then slice every pod in half lengthwise. Place in a mixing bowl and coat in melted coconut oil and salt. Lay the okra flat on a baking sheet (with out parchment paper) and bake for 10 minutes. Flip the okra and bake for an additional 10 minutes, or till crispy. Serve instantly.

 4 eggs 1 cup (260 g) almond butter or   sunflower seed butter 1/3 cup (115 g) maple syrup 2 tablespoons (28 g) grass-fed butter, melted 2 tablespoons (24 g) coconut palm sugar 2 tablespoons (14 g) floor cinnamon 1 teaspoon vanilla extract ½ teaspoon baking soda ½ teaspoon salt ¼ cup (35 g) raisins or currants ¼ cup (25 g) walnuts (non-obligatory) Instructions: 1.  Preheat the oven to 325°F (170°C, or gasoline mark 3). Grease an 8 x 8-inch  (20 x 20-cm) baking dish with coconut oil or palm shortening.  2. In a big bowl, mix the eggs, almond butter,

  3.5 ounces (100 g) full-fat cream cheese, at room temperature  ¼ cup (56 g/2 oz) unsalted butter,   at room temperature 1 medium (100 g/3.5 oz) smoked   mackerel fillet 1 tablespoon (15 ml/0.5 fl oz) freshly squeezed lime juice 2 tablespoons (8 g/0.3 oz) chopped  contemporary chives Cucumber slices, for serving (non-compulsory) Instructions:  In a meals processor, mix the cream cheese, butter, mackerel, and lime juice. Pulse till clean. Switch to a bowl, add the chives, and blend with a spoon.  Refrigerate for 20 to half-hour, or till set. Get pleasure from as a dip with cucumber  slices, or refrigerate

 1.  Preheat the oven 325°F (170°C, or fuel mark 3). Line a baking sheet with parchment paper.  2. In a medium bowl, combine collectively the coconut flour, psyllium husk powder,  ¼ cup (48 g) coconut palm sugar, and salt. In a small pot, boil the water, flip off range after which add ¼ cup (55 g) butter and stir till the butter is melted. Add the moist substances to the dry. When the combination has cooled sufficient for you to deal with, squish the dough collectively till it types a agency ball. 3. Tear off golf ball–measurement items of dough

 ¾ cup (75 g) uncooked pecans ½ cup (73 g) uncooked almonds ½ cup (50 g) uncooked walnuts ¾ cup (60 g) unsweetened shredded coconut  3 tablespoons (30 g) chia seeds ¼ cup (85 g) maple syrup 2½ tablespoons (35 g) grass-fed butter 1½ teaspoons vanilla extract ¼ teaspoon salt Instructions 1.  Preheat the oven to 325°F (170°C, or gasoline mark 3). Line a baking sheet with parchment paper. 2. In a meals processor, pulse the pecans, almonds, and walnuts into small items. Pour right into a medium bowl with the shredded coconut and chia seeds; toss to mix. In

 3.5 ounces (100 g) full-fat cream  cheese, at room temperature  ¼ cup (56 g/2 oz) unsalted butter, at room temperature  ½ cup (65 g/2.3 oz) crumbled Stilton or different blue cheese 2 medium (30 g/1.1 oz) spring onions, finely chopped  1 tablespoon (3 g/0.1 oz) finely chopped  contemporary parsley Pinch salt 1/3 cup (30 g/1.1 oz) chopped contemporary  chives, or extra finely chopped spring onion  Instructions 1.  In a bowl, mash collectively the cream cheese and butter, or course of in a meals processor till easy. 2. Add the crumbled Stilton, spring onions, and parsley. Combine till properly  mixed. Season

  FOR TRUFFLES: ½ cup (125 g/4.4 oz) coconut butter  ¼ cup (55 g/1.9 oz) coconut oil  ½ cup (60 g/2.1 oz) coconut flour ¼ cup (40 g/1.4 oz) erythritol or  Swerve, powdered 2 teaspoons sugar-free vanilla extract  or 1 teaspoon vanilla powder, or use the identical quantity of any meals extract: cherry and raspberry work effectively 2 tablespoons (12 g/0.4 oz) beetroot powder  Pinch salt Few drops liquid stevia, to style   (elective) 1 tablespoon (14 g/0.5 oz) macadamia  oil, or different mild tasting oil, for shaping the truffles   FOR COATING: 3.5 ounces (100 g) Home made White Chocolate (web

  1 cup (220 g) coconut butter 1/3 cup (115 g) darkish uncooked honey ½ cup (113 g) salted and roasted sun-flower seeds ½ cup (82 g) chia seeds 1/3 cup (27 g) uncooked cacao powder ¼ cup (20 g) unsweetened shredded coconut ¼ cup (44 g) darkish chocolate chips ¼ teaspoon salt Instructions:  In a small saucepan over low warmth, soften the coconut butter and honey. Whereas that’s warming up, in a medium bowl, combine collectively the sunflower seeds, chia seeds, cacao powder, coconut, chocolate chips, and salt. When the liquids are melted, after about 5 minutes, pour them