Healthy Alternatives for your Favorite Bad Foods…

1. In a food processor, combine almond flour, salt, and baking soda
2. Pulse in butter, vanilla, and maple syrup until dough forms
3. Remove blade from processor and stir in chocolate chips by hand
4. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
5. Press balls of dough down gently
6. Bake at 350° for 7-10 minutes
7. Cool for 15 minutes (do not handle prior or cookies will break)
8. Enjoy the yummy!
   

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Pizza (This one requires a bit of work…roll up those sleeves!)

Ingredients:

FOR THE “CHEESE”
– 1/2 cup raw cashews
– 1/4 cup raw pine nuts (or you can use all cashews)
– 1 tsp. sea salt
– 1/2 tsp. dried oregano
– 1/2 tsp. dried basil
– 1/8 tsp. ground black pepper
– Dash garlic powder
– 1 1/2 cup unsweetened almond milk
– 2 Tbsp. lemon juice
– 1 Tbsp. apple cider vinegar
– 8 tsp. grass-fed gelatin 
– 1/4 cup light olive oil (plus more for greasing ramekins)

FOR THE CRUST
– 2 large eggs, room temperature
– 2 Tbsp. olive oil
– 1 1/2 cups blanched almond flour
– 1/4 cup tapioca flour
– 1 tsp. sea salt
– 1/2 tsp. oregano
– 1/2 tsp. dried basil
– 1/4 tsp. garlic powder

TOPPINGS (FOR MARGHERITA PIZZA)
– 1 1/2 – 2 cups pizza or spaghetti sauce (or use sauce recipe in description above)
– 1 large ripe tomato, sliced
– 15 leaves of fresh basil
– Dried oregano (optional)

Directions:
TO MAKE THE CHEESE:
1. Place the nuts in a medium saucepan and cover with water. Place over medium-high heat and bring just to a boil. Reduce the heat to medium and allow to lightly boil for about 15 minute or until the nuts are very soft. Drain the nuts and transfer them to a food processor.
2. Add the salt, oregano, basil, black pepper, and garlic powder to the food processor and blend well until the mixture begins to form a paste.
3. Place the almond milk, lemon juice, vinegar, gelatin and olive oil in a medium saucepan. Place over medium-high heat and bring just to a boil. Reduce the heat to medium and allow to lightly boil for about 5 minutes, stirring occasionally.
4. Transfer the liquid to the food processor and blend until very smooth. Lightly grease the inside of two ramekins with extra light olive oil, and pour the liquid into each. Note: To oil the ramekins you can use a basting brush or place a little oil on a paper towel and wipe the inside of the cups to coat.
5. Place the ramekins in the fridge and allow to set for about 2 hours, or until firm. If you plan on leaving the “cheese” in the fridge for more than a few hours, cover the top with plastic wrap.

TO MAKE THE CRUST DOUGH:
1. Place the eggs and olive oil in a small mixing bowl and whisk until well combined. Set aside.
2. Combine the remaining ingredients in a medium sized mixing bowl and stir with a fork to break apart and clumps and to combine well. Add the egg mixture to the flour mixture and stir until well combined. Set aside for about 5-10 minutes and then split the dough in half and form two round balls.

TO ASSEMBLE THE PIZZAS:
1. Preheat the oven to 375F and make sure the oven rack is in the middle position. Using a rolling pin on flat surface or cutting board, roll the two balls of dough separately between two pieces of parchment paper. Form a circular or rectangular shape, rolling the dough to about 1/4″ thick.
2. Place the two crusts onto a large baking sheet lined with parchment paper or a baking mat. Bake for 15 minutes or until the crust is firm. While the crust is cooking, remove the “cheese” from the fridge and cut it into thin slices. Set it aside along with your basil leaves.
3. Remove the crust from the oven and turn the oven to broil. Spread the sauce thinly across the pizza crust (too much sauce will make the crust soggy). Top with the sliced cheese and then the basil leaves. Add a few dashes of oregano on top (optional)
4. Return the pizza to the oven and allow to broil for just a couple minutes, or until the cheese begins to melt. Remove from the oven, slice and serve