PALEO TRIPLE BERRY COCONUT CRISPS { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 40g frozen mixed berries 1 tbsp corn starch 1. tbsp maple syrup TOPPING: 3/4 cup chopped walnuts 3/4 cup unsweetened, shredded coconut 2 tbsp maple syrup { METHOD } Preheat oven to 190° C. Spray 4 (170g) ramekins with non-stick spray. In a large bowl, combine berries, corn starch and maple syrup. Divide the filling evenly into each ramekin. Add the walnuts to a food processor and process until they are finely chopped, almost resembling
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PEANUT BUTTER COMPOST COOKIES { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 1/2 cup natural peanut butter 1/3 cup firmly packed dark brown sugar 1 large egg 3/4 tsp pure vanilla extract 1 tbsp + 1/4 tsp tapioca starch (or corn starch) 1 tsp baking soda 1/4 tsp salt 1/2 cup chocolate chips 1/4 cup unsweetened coconut 3 tbsp finely chopped pecans 1/4 cup finely crushed corn or rice cereal 2 tbsp cacao nibs { METHOD } Preheat oven to 190°C. Add peanut butter, brown sugar, and egg
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CUT-OUT SUGAR COOKIES { SWEET TREATS TO DELIGHT BY AMANDA PAA FROM HEARTBEET KITCHEN } Contributor: Amanda Paa { INGREDIENTS } 235g gluten-free flour (with Xanthan Gum in it) 60g almond flour (from blanched almonds) 1/2 tsp baking soda 1/4 tsp salt   ICING 3/4 cup organic cane sugar 1/2 cup butter (1 stick), softened 1 large egg 1/2 tsp vanilla extract 2 tbsp sour cream 1 cup white chocolate chips 1 tsp coconut oil { METHOD } Sift flours, baking soda, and salt into large bowl. Set aside. In bowl of electric mixer or with a hand mixer, cream
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