Frosted Jade Lemon “Sugar” Cookies

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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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Einkorn Flour – Pumpkin Cake

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3 cps. coconut sugar (or substitute 1 1/2 cup with ¾ tsp. stevia extract).
1 cup. shortening (or organic coconut oil.)
3 eggs beaten
2 cup canned or frozen pumpkin (or substitute butternut squash)
1 tsp vanilla
3 cups Gary’s True Grit Einkorn Flour
1 tsp salt
1 tsp soda
½ tsp baking powder
¾ tsp allspice
3 drops Young Living Cinnamon Vitality Essential Oil
3 drops Young Living Nutmeg Essential Oil
3 drops Young Living Clove Essential Oil

Procedure: Cream sweetener and shortening. Add pumpkin and vanilla. Sift dry ingredients and add to creamed mixture. Set aside and beat 3 eggs, and add to mixture.

Bake in a greased cake pan in oven for 1 to 1 ¼ hrs at 350 degrees. (Baking time will depend whether you use canned pumpkin or frozen pumpkin. Frozen is so keep an eye on it in the last part of the baking time.)

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Chocolate Date Truffles With Young Living Vitality Oils

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Peppermint Chocolate Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
½ teaspoon vanilla extract
3 drops Peppermint Vitality Essential Oil

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.

Other Vitality Essential Oil Options: cinnamon, orange, peppermint, tangerine



Hot and Spicy Chocolate Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
1 tsp ground cinnamon
3 drops Cinnamon Vitality essential oil
½ teaspoon vanilla extract
1/2 tsp cayenne pepper

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.



Chocolate Gingerbread Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
Pinch of sea salt
2 drops Cinnamon Bark essential oil
2 drops Ginger essential oil
1 drop Clove essential oil
1 drop Nutmeg essential oil
½ teaspoon vanilla extract

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.



If you’d like a bigger boost of protein, feel free to add a scoop of Pure Protein Complete or your favorite protein powder (preferably chocolate flavored), to the mix.



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Wolfberry Cheesecake

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wolfberry-cheesecakeThe Crust:

1 1/2 c. graham cracker crumbs
3/4 c. roasted pine nuts, chopped
1 tsp. olive oil
1/4 c. Young Living Blue Agave
1/3 c. unsalted butter, melted

Cut together, with pastry cutter or forks, graham crackers crumbs, pine nuts, and Blue Agave. Slowly add melted butter while cutting the mixture. Be sure to completely incorporate butter before adding more. Stop adding butter when the mixture is able to hole its form when pressed between fingers. Spritz a 9″ spring form pan with olive oil on the bottom and sides. Press crust mixture to cover the bottom of pan. Set aside.

First Layer:

48 oz. cream cheese, softened
8 egg whites. beaten stiff
2 c. Young Living Blue Agave
2 tsp. vanilla extract
1/2 c. Young Living Organic Dried Wolfberries, Item # 6360

Soften cream cheese to the point that it is easily blended with an electric mixer. Add Blue Agave, blending it with the cream cheese until smooth. Beat egg whites in a separate bowl. Fold egg whites and vanilla extract into cream cheese mixture and add wolfberries. Pour into the prepared pie crust. Bake the first layer at 325 degrees for 1 hour. Turn the oven off, leaving the cheese cake in for an additional 30 minutes. Remove from oven and allow to cool in the refrigerator for 20 minutes.

Second Layer:

2 c. sour cream
1 tsp. vanilla extract
2 Tbs. Young Living Blue Agave

Mix all three ingredients until creamy. Spread on top of chilled cheese cake. Bake at 375 degrees for 15 minutes. Allow cake to cool completely before removing the ring from the pan.

Cheesecake Topping:

1/4 c. Young Living Organic Dried Wolfberries
2 c. fresh or frozen (thawed) strawberries
1/2 c. Blue Agave
1 tsp. lemon juice

Puree all ingredients. Drizzle over cheesecake slices before serving.

Makes 16 servings.

Thin Mint “Milkshake”

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2 cups coconut milk (rice or almond milk can be used as substitute)
2 frozen bananas
1-2 dates if you desire more sweetness
1/2 teaspoon vanilla extract
1/2 – 1 cup spinach to give it color & add a nutritional punch.
2 drops Young Living Peppermint Vitality Essential Oil
2 heaping TBS cacao nibs or chocolate chips

Mix first 6 ingredients in a blender until smooth.
Add cacao nibs and blend a bit more.



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peppermint


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