Alex Gellman

Natural Wellness and Integrated Healthcare

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Gluten Free & Grain Free Muffins

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Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 12 muffins or 24 mini muffins
Serving Size: 1 regular muffin or 2 mini muffins
Courtesy Colette Haddad, Body Mind & Soul Inc.

Ingredients

  • 1 cup nut butter (cashew, peanut, almond or sunflower seed)
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar

Toppings: dehydrated unsweetened coconut, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you
can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!

Instructions

  1. Preheat oven to 400o F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Bake at 15 minutes for full size muffins and 10 minutes for mini muffins.

Almond Flour Granola Bars

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Yield: 12 bars

Ingredients

  • 1⁄2 cup nut butter (such as peanut butter, almond butter, cashew butter or Sunbutter)
  • 1⁄4 cup honey or pure maple syrup (optional or as tolerated)
  • 1 large egg
  • 1⁄4 tsp salt
  • 1 cup blanched almond flour
  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup raw sunflower seed nuts
  • 1⁄4 cup mini chocolate chips (optional or as tolerated)
  • 1⁄4 cup flaxseed meal
  • 1 Tbsp chia seeds
  • 1 Tbsp sesame seeds

Instructions

  1. Preheat oven to 350° F.  Lightly grease an 8”x8” square baking pan.
  2. In a medium bowl, combine the nut butter, honey, egg and salt. Stir until smooth and completely combined.
  3. In a large bowl, stir together the almond flour, nuts, chocolate chips, flax seed meal, chia seeds and sesame seeds. Pour the nut butter mixture into the almond flour mixture and stir until combined.
  4. Press mixture evenly into prepared baking pan and bake for 18 to 20 minutes, until golden brown around edges. Cool before cutting into bars

Pumpkin Pie with Almond Crust

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Courtesy Jaconello Health Centre for Nutritional and Preventive Medicine

Ingredients

ALMOND CRUST

  • 2 cups almonds (preferably soaked and dehydrated)
  • 1⁄3 – ½ cup pitted dates
  • 1 scoop of 7.2 protein shake

PUMPKIN PIE FILLING

  • 2 cups baked and mashed pumpkin or butternut squash
  • 1 scoop of 7.2 protein shake
  • 1 cup pitted dates
  • ½ cup almonds (soaked at least 8 hours, then peeled – or use sunflower seeds)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ cup water

Instructions

  1. Mix all ingredients in food processor. Add a little water if necessary to mix. Form into crust in a pie plate. Bake it as you would normally bake a pie crust until golden brown.
  2. Mix pumpkin and water in food processor for several minutes. Add other ingredients and mix for several more minutes or until well-mixed.
  3. Spoon into Almond Pie Crust. Best if chilled several hours before serving.

Live Apple Pie

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Courtesy Jaconello Health Centre for Nutritional and Preventive Medicine

Ingredients

  • 1 cup ground raw walnuts
  • 1 cup pitted dates, soaked in alkaline water for 15 min
  • ½ cup raw sunflower seeds, soaked for 20 min, drained and rinsed
  • 4 cups shredded apples (any variety)
  • 2½ tsp cinnamon
  • ½ cup fresh apple juice
  • ½ cup shredded coconut for garnishing
  • 2⁄3 cup raisins, dried figs, or prunes (your choice!)
  • 2 scoops of 7.2 protein shake powder

Instructions

  1. Using a food processor, mix 2/3 of the shredded coconut, all the walnuts, dates, and sunflower seeds and 1 scoop of protein shake powder until it’s well-mixed.
  2. Once smooth enough, press the mixture into a pie shell to make your crust. Set aside.
  3. Place the grated apples in a large mixing bowl. Blend the cinnamon, the second scoop of protein shake powder with apple juice and raisins together, and pour it over the grated apples. Mix thoroughly to form your apple filling.
  4. Fill the pie crust with the apple filling and garnish it with more shredded coconut. Serve or refrigerate for later. If well-covered, it should keep for 2 days in your fridge.

    This is no bake pie.

Call 416-456 HELP (4357)

Call 416-456 HELP (4357) or email your Toronto Wellness and Life Coach Alex Gellman for more information about Life Coaching Toronto. (Local services are now also available in Nova Scotia. Contact 902 542 5280.) Urgent matters requiring immediate attention email to [email protected]

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