#ThriveLife Day 28: Bake a Healthier Version

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Written By

Lauryn

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Expert Reviewed By

Dr. Lauryn Lax, OTD, MS

Dr. Lauryn, OTD, MS is a doctor of occupational therapy, clinical nutritionists and functional medicine expert with 25 years of clinical and personal experience in healing from complex chronic health issues and helping others do the same.

Thrive45 1 | #Thrivelife Day 28: Bake A Healthier Version

Long recipes overwhelm me.

Any list longer than about 5 or 6 ingredients, and it’s not happening.

If you feel me there, then you will absolutely love these three recipes—less than 5 ingredients to help you accomplish your Day 28 #thrivelife project:

Bake a healthier version of an old favorite treat. Share one (or two) with a friend or neighbor.

You’ve got to try one of these!

Chocolate Chip Cookies

Ingredients

  • 1 Cup Creamy Almond Butter or Raw Cashew Butter
  • 2 Tbsp. Raw Honey
  • 1 Large Pasture-Raised Egg
  • ½ Teaspoon Vanilla Extract
  • ½ Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips
Directions:
  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the nutbutter, honey, egg and vanilla. Mix until well combined and softened dough forms.
  • Stir in chocolate chips until well-mixed. (Hint: If dough is too soft to shape into balls, place in the fridge for 10-15 minutes to firm).
  • Using a spoon, form dough into balls, place on baking sheet and gently flatten.
  • Bake for 10-12 minutes, or until golden brown.
  • Remove from oven and allow to cool.

Coconut Chocolate Fudge

Ingredients

  • 1 Cup Coconut Butter
  • ½ cup Unsweetened Shredded Coconut
  • 2 Tbsp. Raw Honey or Pure Maple Syrup
  • ¼ cup Organic Cocoa Powder
  • 1 Tsp. Vanilla Extract
  • Pinch Sea Salt

Directions

  • Melt coconut butter in microwave on high (about 30 seconds).
  • Mix all ingredients together in a blender or with a spoon until smoothly blended.
  • Fold mixture into a medium-sized Tupperware container, lined with wax paper.
  • Pat mixture to a flat, consistent layer.
  • Refrigerate until firm.

Pumpkin Muffins

Ingredients

  • 1 cup of pumpkin puree (pumpkin only)
  • 5 Pasture-raised Eggs
  • ¼ cup coconut oil or ghee
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1Tbsp. pumpkin pie spice & 1 Tbsp. cinnamon
  • 2-3 drops liquid stevia or 2 tbsp. raw honey

Directions

  • Preheat oven to 400 degrees
  • Combine all ingredients in medium sized bowl and mix with a whisk OR add all ingredients to a blender and mix, until smooth.
  • Divide batter into greased muffin tins (about ¼ cup of mix per tin) or a 8×8 baking dish for “bread.”
  • Bake for 14-18 minutes (muffins) or 22-25 minutes (for bread), until lightly browned and comes out clean with a fork or toothpick.

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