Chocolate Almond Butter and Jelly Blondies
½ cup coconut oil, melted, plus more for the pan
1 ¼ cups all-purpose flour or all-purpose gluten free flour
1 tsp baking powder
1 tsp sea salt
2 large eggs
1 ½ cups or 300 grams light brown sugar
¾ cup or 180 grams chocolate almond butter (All For)
1 tsp vanilla extract
2 Tbsp orange marmalade or strawberry jam
2 Tbsp chopped roasted almonds
Flaky sea salt, optional
1. Preheat the oven to 350 degrees. Whisk together the dry ingredients, allpurpose flour, baking powder, and sea salt in a medium bowl and set aside.
2. Whisk together in a medium bowl the eggs, brown sugar, almond butter, coconut oil, and vanilla extract; fold in dry ingredients. Scrape batter into coconut oiled parchment lined 8x8 baking pan. Dollop with the marmalade or jam; top with chopped roasted almonds.
3. Bake for 35-40 minutes until a cake tested comes out clean. Sprinkle with flaky sea salt.

Nut Butter Protein Bars

112 grams almond flour
¼ cup brown rice protein powder
15 grams rice crisps
½ tsp sea salt
260 grams cashew or almond butter (All For)
¼ cup maple syrup
1 tsp vanilla extract
2-3 tsp of almond milk if necessary to help bind
200 grams 72% dark chocolate
1 Tbsp coconut oil
1. Mix the dry ingredients: almond flour, brown rice protein powder, rice crisps, and sea salt together in a large bowl.
2. Mix the nut butter, maple syrup, and vanilla together then and then pour into the bowl and mix until everything is well combined. Note: If the mixture is a bit dry, add 2-3 tsp of almond milk.
3. Line am 8x8 inch pan with parchment paper and then add the dough to the pan, pressing down evenly. Place in the freezer while you prepare the chocolate glaze.
4. Melt the chocolate and coconut oil together in a microwave for 20-30 seconds or on top of a sauce pot of simmering water. Mix slightly and pour the mixture over the protein bars and spread evenly. Place the pan in the fridge uncovered to set for 2 hours.
5. Remove from the fridge and cut into squares or bars. Store in an air tight container for up to weeks in the fridge or in the freezer up to two months.