sweet almond and coconut oil

HARD BOILED EGG PUDDING

At first glance, hard-boiled eggs and pudding might seem like an unlikely combination. However, when blended together with the right ingredients, hard-boiled eggs create a remarkably smooth and creamy texture, making them a fantastic base for a surprisingly delicious pudding. Keep reading!

INGREDIENTS

  • 10 large hard-boiled eggs, peeled (or scrambled eggs)
  • 14 ounces unsweetened full-fat coconut milk (1 can) or 10 ounces almond milk (use half a can for scrambled eggs)
  • 1/2 cup natural sweetener or 3/4 teaspoon stevia glycerite
  • 1/4 cup unsweetened cocoa powder or Further Foods chocolate collagen
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Redmond Real Salt

INSTRUCTIONS

  • Combine all ingredients in a blender and blend until completely smooth.
  • Taste and adjust sweetness as needed.
  • Transfer to an airtight container and refrigerate for up to 4 days.

VIDEO

100% FLAX BREAKFAST COOKIES (OIL-FREE)

These 5-ingredient flax breakfast cookies are a delicious, portable treat for any season! Vegan, grain-free, and oil-free, they offer the perfect balance of crispy, chewy, and nutty flavors—all with minimal effort using a muffin tin. A keto-friendly option is also available!

INGREDIENTS

(Makes 12 cookies)

  • 1/2 cup (125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)
  • 1/3 cup (75 mL) nondairy milk (e.g., almond milk)
  • 1/3 cup (75 mL) maple syrup (see notes for keto option)
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon
  • 2/3 cup (80 g) flaxseed meal
  • 2/3 cup (100 g) raisins (omit for keto)

INSTRUCTIONS

  • Preheat the oven to 325°F (160°C). Lightly grease or spray a 12-cup muffin pan with nonstick cooking spray.
  • In a medium bowl, mix the nut butter, maple syrup, milk, vanilla (if using), and cinnamon until smooth. Stir in the flaxseed meal and raisins until well combined.
  • Evenly divide the batter among the prepared muffin cups.
  • Bake for 18 to 22 minutes, or until the cookies are golden brown, appear dry on the surface, and feel firm in the center.
  • Let the cookies cool in the pan for 10 minutes. Run a knife around the edges to loosen, then transfer to a wire rack to cool completely.

NOTES & VARIATIONS

  • Nut-Free Option: Substitute with creamy seed butter (e.g., sunflower butter or tahini).
  • Coconut Butter Alternative: Replace nut butter with DIY coconut butter (not coconut oil).
  • Storage:
    • Room temperature: Up to 2 days in an airtight container.
    • Refrigerator: Up to 1 week.
    • Freezer: Up to 6 months.
  • Keto Version: Use a keto-friendly liquid sweetener instead of maple syrup and omit the raisins.
    • Per keto cookie: 119 calories, 1g net carb (4g total carbs, 3g fiber), 1g sugar.
  • Sweetener Alternative: Swap maple syrup with 1/4 cup coconut sugar or brown sugar + 2 tablespoons water.

NUTRITION (PER COOKIE)

  • Calories: 118 kcal
  • Carbohydrates: 15g
  • Protein: 2.9g
  • Fat: 6.1g
  • Saturated Fat: 0.6g
  • Sodium: 51mg
  • Fiber: 2.2g
  • Sugar: 10.4g