Preheat oven to 350

Ingredients:

• 1 1/4 c sorghum flour
  
• 1/2 cup potato starch
  
• 1/4 cup tapioca starch
  
• 1 teaspoon xanthan gum
  
• 1/2 teaspoon sea salt
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 cup organic coconut oil
  
• 1 cup grade b maple syrup
  
• 1 tablespoon vanilla extract
  
• 2 tablespoons raw honey
  
• 6 tablespoon coconut or almond milk
  
• 2 eggs
  
• 1  10 ounce dark chocolate chips
  

 
Directions:

Whisk together the dry ingredients. Add the wet ingredients into the dry mix and stir till well combined.  If the dough is way too stiff, add one tablespoon of milk at a time to soften.  Add a spoon at a time until the dough holds together - it should be sturdy and glossy.

Add the chocolate chips. Stir to combine. Put in a 9 x 13" baking pan lined with greased foil, and spread the dough evenly. Bake in the center of a preheated oven for 25 minutes until the center is firm to the touch and a wooden pick inserted into the brownies emerges clean.

Makes 18 generous brownies.

Ingredients:

• 1 cup milk  (I used heavy cream)
  
• 1 tablespoon butter
  
• 1 tablespoon sweet rice flour (or rice flour)
  
• 1/4 teaspoon salt
  
• 3 ounces or 3/4 cup shredded sharp cheddar cheese
  

 
Directions:

In a small sauce pan, whisk together the milk and flour. Add the butter and salt and heat on medium high heat, whisking frequently, until the sauce starts to boil and thickens a little. Reduce heat and stir in the cheese.  You can add more cheese if you desire. Stir until the cheese is melted.

Servings: 2
 
Ingredients:

• 4 tablespoon butter
  
• 1/2 c heavy cream
  
• 6 tablespoons Parmesan Cheese
  
• Salt and Pepper to taste
  
• (pinch of ground nutmeg optional)
  

 
Directions:

Melt butter on low. Take off heat and add in cream, Parmesan, salt and pepper. Replace the pan and stir until the sauce is smooth, without letting it come to a boil.
 

Ingredients:

• 2 pounds chicken breast (cut into bite sized chunks)
  
• 1/2 cup raw milk or coconut milk
  
• 1 cup almond flour or 1/2 cup coconut flour
  
• 2 tablespoons honey
  
• 2 teaspoons sea salt
  
• 1 ½ teaspoons black pepper
  
• ½ teaspoon paprika
  

Vegetarian alternative: Use cooked chickpeas instead of chicken!

Directions:

Soak chicken in milk and honey for up to an hour. Drain chicken. Toss all dry ingredients in a bag and shake. Toss chicken into bag, shake to coat. Deep fry in coconut oil or bake for 10 minutes per side in a 350 degree Fahrenheit oven.

I bake mine even if it calls for frying.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Recipe Serves: 4

Ingredients:

• 1lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp sea salt
• 2 eggs, lightly beaten
• olive oil cooking spray

Directions:

1. Preheat oven to 375
2. Slice chicken breasts into long strips, 1-2″ wide
3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt
4. Dredge each piece of chicken in egg and then coat with almond spice mixture
5. Place in a cookie sheet greased with cooking spray
6. Repeat with all chicken pieces
7. Bake for 20-25 minutes, until golden
8. Serve!