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    Lemon Tarts (gluten-free, grain-free, paleo, dairy-free, paleo)

    Lemon Tarts (gluten-free, grain-free, paleo, dairy-free, paleo)

    We're counting down to the 4th of July around here! We'll be taking our big family vacation of the summer to our favorite place, Crested Butte, CO! Our little family has so many memories there already, including it being the place where the idea to "use seeds" came to me. And it's also the place where we got the name "Asher" as we visited when we were pregnant with our third son. 
    On the 4th, we will attend the parade in town and will try to stay up late enough to watch fireworks. We'll also eat lots of good food and include our favorite recipes, like this Lemon Tart! 
    Inspired by PaleoOMG. This is soo good! Daniel called it one of the best things I've ever made. That's huge! But the toddlers didn't seem interested. I guess little ones and lemon aren't always a match, but I would definitely make it for the older crowd or those that love tart! 
    The crust is an almond butter and Guiltless flour base with coconut flakes and walnuts. You don't bake it, so it stays a little soft. It isn't a crispy, flakey crust - more of a rich almond butter and walnut crust with a little crunch from the nuts. Daniel loved the crust as is. So you can take his word for it! -- UPDATE: I also tried baking the crust, and it turned out great! I think Daniel preferred the softer crust still. But I think the crunchy crust would be preferred by most people. Anyway, directions for both are below, so you can choose yours! BTW these tarts in these photographs are the softer version (not baked). 
    For the crust
    • ½ cup almond butter
    • ½ cup Guiltless 7 Seed Flour 
    • 1 cup unsweetened shredded coconut
    • ⅔ cup walnuts
    • 1 heaping tablespoon coconut milk (full fat, in the can) 
    • 1 heaping tablespoon raw honey
    • pinch of salt
    For the topping
    • 5 eggs, whisked
    • ⅓ cup honey
    • ⅓ cup Coconut Oil (unrefined)
    • juice of 4 lemons
    • 1 cup blueberries
    • ½ cup raspberries
    • ½ cup strawberries 
    1. Place all crust ingredients in food processor and mix until smooth. (Our big food processor broke, so I used a small one and everything still fit!) 
    2. Add crust ingredients to an 8x8 baking dish (use glass if you have it so you can see the pretty inside!) and press down to form an even crust. / For crunchy crust: bake at 350 degress for 10 minutes / For softer crust: Put in fridge for about 20 minutes (no baking for soft)
    3. While the crust is baking / or hardening in fridge, make your lemon topping.
    4. Place a small saucepan over medium heat.
    5. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
    6. Continue stirring together until mixture begins to thicken. Increase heat to medium high, if needed to thicken. (just make sure not to cook your eggs) 
    7. Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
    8. When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you'd like! You might alternate berries to get some of each in every square! 
    9. Enjoy! 

    Chewy + Crispy Chocolate Chip Cookies (gluten-free, grain-free, dairy-free)


    Last weekend a customer in Austin reached out to us after finding that our Chocolate Chip Cookies were sold out at one of our local retailers. Sad, but true! They sell fast, which can be both good and bad, right! 

    So she bought a bag of our 7 Seed Flour to make Chocolate Chip Cookies herself! I like a gal that doesn't take "sold out" for an answer! 


    She told me that she is an alternative flour baking chemist! That she always uses alternative flours, mainly almond flour, but that she and her two year old daughter love to bake together and couldn't wait to use our flour! How cute is that?! 

    We both used this recipe to make our Crispy & Chewy Chocolate Chip Cookies, and they turned out delish!! Very different than the cookies we sale pre-made. We changed a few things up in the recipe. So it's kind of cool that you can have your Guiltless Chocolate Chip Cookies two ways! 

    Makes approx. 27 cookies  


    1/2 c organic coconut oil

    3/4 c coconut palm sugar

    1 organic egg

    1 t vanilla extract

    1/2 t baking powder 

    1/2 t sea salt

    3 c Guiltless Superfoods 7 Seed Flour

    1 c dark chocolate chips 



    Beat together coconut oil and sugar until blended and creamy. Add in egg and vanilla. Mix until combined. (I like to "cream" my coconut oil and sugar for a few solid minutes to get it nice and soft and whipped.)

    Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

    Fold in chocolate chips. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

    Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

    Cool and enjoy! 

    *If served slightly warm, the chocolate chip centers are still ooegy-gooey and melty! So good!  


    Guiltless 'Almond Joy' Bars (gluten-free, grain-free, vegan)

    Guiltless 'Almond Joy' Bars 

    Daniel and I are always looking for fun new recipes to make with our 7 seed flour. These no-bake coconut bars are SO good, light, delicious and fun, because there's literally no "baking" involved! And sometimes a no-bake recipe that you can whip up on a hot summer's day is the most fun of all!

    You just blend everything in your food processor, press into a pan, chill, slice and eat! 


    My friend, Ally said they taste like an "Almond Joy" - and that's when the name was born! You know anything with a name like that is a winner! 


     Recipe adapted from Chocolate Covered Katie.

    I added walnuts and chocolate chips, but you could also make them plain. Or add in other goodies you love! 



    2 cups unsweetened shredded coconut 

    2/3 cup Guiltless 7 Seed Flour

    1/2 cup pure maple syrup

    1/4 cup organic, unrefined coconut oil (unrefined tastes and smells like coconut! refined coconut oil has no flavor or aroma) 

    1 tsp vanilla extract 

    1/8 tsp sea salt 

    1/2 cup chocolate chips

    1/2 chopped walnuts 



    Combine all ingredients (except chocolate chips and walnuts) in a food processor. Once everything is fully combined, stir in chocolate chips and walnuts. In an 8x8 baking dish, press mixture down and smooth out on top. Refrigerate for an hour, or freeze for about 20 minutes, before slicing. Garnish with extra coconut, walnuts and chocolate chips! 



    Guiltless Paleo Chocolate Chip Almond Butter Muffins

    Guiltless Paleo Chocolate Chip Almond Butter Muffins

    I don't know what it is about summer, but I love to have muffins around the house. It might be that the kids are home more, meaning they're doing lots of snacking, so mama better prepared! Or maybe it's because I know I'm going to be seeing family and friends more often for play dates and vacations, and I always love to have healthy treats that make my people ooh and ahh!  

    These Guiltless Paleo Chocolate Chip Almond Butter Muffins definitely get both of those jobs done! They're nice and big, so they're filling and also give a great presentation. The combination of the delicious and moist 7 Seed Flour with coconut oil and almond butter, makes it an incredibly soft muffin on the inside. The almond butter isn't overpowering, it's quite subtle, and I bet you could even add more to your batter if you wanted. Just be careful if you do, because too much nut butter will dry it out - so I would add extra coconut oil if you decide to add extra almond butter! :) 

    Another way you could change these up, would be to use large chocolate chips or chocolate chunks for more of an intense chocolate bite. The mini chocolate chips are also more subtle, so use bigger chocolate pieces if you want more of an explosive chocolate, which would be delicious! 

    These are wonderful as is! The kids, parents and grandparents all loved them in this family! 



    5 large cage-free eggs

    3/4 cup coconut sugar

    1/3 cup unrefined, coconut oil 

    1/2 cup almond butter (creamy or chunky)

    1 tsp vanilla extract

    3 cups Guiltless Superseed Flour

    1 tbs baking powder

    1/8 tsp sea salt 

    1 cup chocolate chips (Enjoy Life is our favorite) 



    12 dollops of almond butter 

    chocolate chips 



    1. Preheat oven to 350 degrees. Spray regular 12 inch muffin pan with non-stick cooking spray or line with paper liners. Set aside. 

    2. In a mixing bowl combine eggs, coconut sugar, coconut oil, almond butter and vanilla. Beat until well mixed.

    3. Add in flour, baking powder, and salt. Beat for another few minutes until thick and fully combined. Stir in chocolate chips.

    4. Using an ice cream scooper, fill muffin tins about 3/4 way full. 

    5. For the topping: put a dollop of almond butter on each muffin batter. Swirl with knife (don't swirl all the way down into the muffin, just gently swirl around the top). Sprinkle on chocolate chips. 

    7. Bake for about 18 minutes. (Knife or toothpick inserted into the middle of a muffin should come out clean) 

    8. Remove and cool on a wire rack for about 10 minutes.

    9. ENJOY! 




    Austin Fit Magazine's FITTEST + Guiltless Crispy Baked Asparagus

    We are gearing up for two big back-to-back weekends! Today we're setting up our booth at the 5th Annual Austin Fit Magazine's FITTEST competition. We're thrilled to meet so many of the local awesome Austin athletes, and of course, get them hooked on our high-protein, low-carb, low-glycemic, nutrient-dense, superfoods that help maintain and lose weight, build muscle and provide long-lasting energy! Talk about perfect food for athletes!  If you're in Austin, come out to Camp Mabry tomorrow from 8a-1pm, spectators are free and welcome! 

    (Photo courtesy of Austin Fit Magazine) 


    Now onto your weekend appetizer recipe! We love this crispy asparagus recipe, because giving our family healthy alternatives to traditional foods that usually rank a zero on the nutritional benefits chart gives the kids the satisfaction of eating new and fun foods, and gives mom and dad the satisfaction of seeing them enjoying veggies and consume endless amounts vitamins and nutrients.  Instead of white potato fries, we make these Crispy Baked Asparagus as something to crunch on. They can be a delicious, crispy, healthy snack, appetizer or side dish!  




    1 1/2 pounds asparagus, ends trimmed

    1 cup Guiltless Superfoods Seed Flour 

    2 eggs, beaten 

    1 cup Guiltless Bread Crumbs (2 slices of Toasted Guiltless Sandwiches Bread) 

    1 cup grated parmiagiano reggiano (parmesan) 

    1/2 tsp ground ginger 

    1/2 tsp ground garlic 

    salt and pepper to taste 

    1/2 fresh lemon 



    1. Preheat oven to 425 degrees. 
    2. Take two slices of Toasted Guiltless Sandwich Bread and put them in a food processor or blender to make bread crumbs. 
    3. Mix bread crumbs, parmesan and seasonings in a shallow dish. 
    4. Dip the asparagus in the egg, then dredge in Guiltless Superfoods Seed Flour in a separate dish, then into the mixture of bread crumbs, parmesan, ginger, garlic, salt and pepper in a third dish. 
    5. Spray a baking sheet with non-stick cooking spray, place the asparagus in a single layer on the pan and bake for about 10-12 minutes or until brown and crispy. 
    6. Squeeze fresh lemon juice over top asparagus, serve immediately and enjoy! 

    Recipe adapted from Closet Cooking