Pumpkin Muffins

1 1/2 cup blanched almond meal or 1 cup cassava flour & 1/2 cup almond meal
3/4 cup pumpkin
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 cup maple syrup

1/8 cup coconut sugar

1/4 cup coconut milk (omit for cassava)
1/2 cup chopped nuts
1/4 cup Enjoy Life chocolate chips

Preheat oven to 350.

Mix ingredients except nuts and chocolate chips in a large mixing bowl. Once ingredients are blended, gently fold in nuts and chocolate chips.

Spoon mixture into an oiled mini muffin tin. Bake for 20-25 minutes, or until toothpick comes out clean. (If using a regular muffin pan, add 5-10 minutes to the total baking time.) Let muffins cool for a few minutes before removing them.

Roasted Veggies

2 red potatoes
1 sweet potato
Handful fresh green beans
1/2 onion
(Optional: add any other veggies desired)

3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
1 tsp rosemary

Preheat oven to 400. Coarsely chop the potatoes. In a bowl, mix together oil and spices. Toss potatoes and beans in the bowl with the spice mixture to coat well.

Lightly grease a large baking sheet. Pour veggies onto a single layer on the sheet, leaving space between them. Coarsely chop the onion and toss in the bowl with leftover spice mixture and set aside.

Bake veggies for 30 minutes. Remove from oven and add in the onions. Continue baking for another 20 minutes, or until cooked through.

Brownies

1/3 cup Enjoy Life chocolate chips
1/3 cup coconut oil
1/4 cup honey
3 eggs
3/4 cup coconut sugar
1/2 cup blanched almond meal
1 tbsp coconut flour
3/4 cup unsweetened cocoa powder
1/8 tsp baking soda

Preheat oven to 325. Lightly grease a 9x9 baking pan.

Melt chocolate chips and coconut oil together. Place in microwave safe bowl and microwave for 30 seconds, then stir. Once no longer hot to the touch, pour mixture into the bottom of a food processor. Add the remaining ingredients in the order listed. Blend until smooth. This is done to make sure the brownies aren't grainy after baking.

Scrape brownie batter into the prepared pan and smooth into an even layer with a spatula. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Beer Battered Fish Fry

Fish fillets, trimmed to smaller pieces if desired

Batter:
1/2 cup tapioca flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1/8 tsp cayenne
1 egg
1/4 cup gluten free beer

Frying oil

Cut each fish fillet into a few pieces. Clean and thoroughly pat dry.

In a bowl, mix together the batter ingredients and stir well.

Pour about 3/4 inch layer of oil into a skillet and heat over medium to medium high. Dip each fish piece into the batter, coat well, and carefully place into heated oil.

Cook each only about 2 minutes per side. Fish cooks through very fast in hot oil. Promptly remove and place on paper towels to drain. Allow to rest a couple minutes, sprinkle with salt and serve.

Chipotle Honey Baked Wings

1 1/2 to 2 lbs chicken wings
1/4 cup honey

Seasoning Mix:
1 tbsp Chipotle powder
1 tbsp coconut sugar
1 tsp cumin
1 tsp paprika
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dry mustard

In a small bowl, mix together all the spices. Coat all chicken pieces generously with the seasoning mix. Place wings on a small wire rack over a baking sheet.

Bake at 400 degrees for 35 minutes. Remove from oven and baste chicken with honey. Bake for an additional 10 minutes. Remove from oven and serve hot.

Pancakes

4 eggs
1 cup coconut milk
2 tsp vanilla extract
1 tbsp honey
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon

Preheat pan over medium low heat.

Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and honey.

Combine dry ingredients in a small bowl and whisk together. Add dry ingredients to stand mixer and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl and mix on medium for another minute or two until the coconut flour is completely mixed into the batter. The batter will be a thicker consistency than typical flour batter.

Grease pan with coconut oil. Pour batter to create pancakes to desired size. If batter is too thin, add a small amount of coconut flour to achieve desired consistency.

Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Serve hot with coconut oil, agave nectar, honey, syrup or fruit.

Pork Chops

2 pork chops (about 1 inch thick)
4 tsp almond meal (or pecan)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp oregano, basil or mix
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425. Combine the almond meal and spices in a small bowl. Coat both sides of the pork chops well.

In a cast iron skillet, heat a bit of oil until warmed, over medium heat. Add the pork chops and sear for 3 minutes on each side.

After searing, place pork chops on a rack over a baking sheet. Place in oven and bake for 7 minutes, or until pork chops feel firm. Let sit for up to 5 minutes before serving.