Coconut, Flax, Maple Pancakes

  OMG! Pancakes never tasted so good and became so healthy. With these you will get a double whammy of Essential Fatty Acids with Barlean's new Flax, Chia, Coconut mixture, as well as Barlean's High Lignan Flax Oil, and Barlean's Coconut Oil!

Yes, that's right! Flax Oil on pancakes.

What makes these so good and hearty is the combination of excellent ingredients and fabulous taste and sensuality.

Ingredients:

Use any gluten free batter.

1 egg (optional)

1 tbsp Barlean's Coconut Oil

2 tbsp Barlean's Flax, Chia, Coconut Oil (you can sprinkle this in the batter or sprinkle on top of the cake when cooking).

Cook cakes as usual in a hot skillet, with a little coconut oil.

While cooking the cakes, combine equal parts of Barlean's High Lignan Flax Oil and Maple Syrup.

Place hot cakes on plate and cover with Flax-Maple Syrup mixture. Add berries or any fruit of choice. YUM!!

This is a great way to get your children to get plenty of EFA's and high quality fiber.

Order Barlean's products HERE for 20% off and have them sent direct to your door fresh and yummy!

Raw Cacao Mousse with Avocado

Raw Cacao Mousse is often made with either avocado or bananas. I like it with avocado's! With bananas the mousse will taste like bananas. But with the avocado the mousse tastes like chocolate! Yes! This is a fantastic dish that I do not suggest serving as a dessert, unless the dinner or meal is a very light one. This dish is a meal in itself - great for any chocolate lover, any time, any place. And the best news is that it can be extremely nourishing and sensual all at once.

Ingredients

2 cups Avocados

1⁄2 cups Maple Syrup

2-4 tbsp Organic Sugar (more or less to taste)

2 tsp Coconut Oil (Barlean's is best)

1 tsp Vanilla Extract

1⁄2 tsp Balsamic Vinegar

1 cup Cacao Powder

I pint Raspberries

Handful of fresh mint

dash of Celtic Sea Salt or Shoyu

In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and salt or Shoyu until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/

Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps).

Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all.

Store in fridge up to one week in airtight container. You can also freeze it up to a month.

Click here to order Barlean’s Coconut Oil @ 20% off (best tasting and highest quality)