About That Wellness Routine

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INGREDIENTS: 

1 tbsp fresh rosemary 

1 1/2 cup organic flour

2/3 cup organic sugar

2 tbsp local honey

1 tsp salt

1/2 tsp vanilla extract 

2 sticks pasture raised butter - soft

1 tbsp sugar for topping

INSTRUCTIONS

1. Preheat oven to 350 F 
2. line 8-9 inch cake pan with parchment paper.
3. In a bowl, mix butter, sugar, honey, and vanilla. Stir until creamy
4. In the same bowl add flour, rosemary, and salt. Stir until mixed. 
5. Press dough into cake pan evenly.
6. Sprinkle with additional sugar. 
7. Bake 30-40 minutes or until golden brown on top.

INGREDIENTS

1 cup natural peanut butter (just peanuts + salt)

2/3 cup organic maple syrup

2 large pasture-raised eggs

1 teaspoon vanilla extract

3/4 cup organic old-fashioned oats 

1/2 teaspoon baking soda

2/3 cup chocolate chips or chopped pecans

Sea salt flakes

INSTRUCTIONS

1. Preheat oven to 350F

2. In a bowl mix peanut butter, eggs, syrup, and vanilla until smooth. 

3. Mix in dry ingredients. 

4. Fold in chocolate chips or pecans

5. In a muffin tin with liners distribute batter and cook for 10 - 15 minutes.

6. About halfway through cooking sprinkle sea salt flakes on top.

*For the chocolate chips I use HU Dark Chocolate Baking Chips. 

INGREDIENTS: Gluten Free

1 cup organic blueberries

1/4 cup coconut flour

2 1/4 cup almond flour

1 tsp baking powder

1/4 tsp baking soda

3 organic pasture-raised eggs

1 tbsp lemon zest

1/4 cup lemon juice

1/3 cup maple syrup

1/3 cup melted coconut oil

INSTRUCTIONS

1. Preheat oven to 350F.
2. Place liners in a muffin tin.
3. In a bowl, mix coconut flour, almond flour, baking soda, and baking powder.
4. In a separate bowl, add eggs, maple syrup, lemon zest, lemon juice, and cooled coconut oil. Mix until smooth.
5. Combine wet and dry ingredients until smooth.
6. Gently fold in blueberries and mix.
7. Scoop batter into the lined muffin tin and bake for 20-25 minutes.