Kale Chips


By Jenn Bruer

If you haven’t heard of Kale Chips you are seriously missing out! They are amazing- oh and HEALTHY.


A bunch of Kale
1 tbsp olive oil (or more depending on how much Kale ya got!)
Dash of salt


  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment.
  3. Cut and discard the thick spine leaving just the leaves. Cut into bite size pieces.
  4. Wash well & DRY the kale (I use a salad spinner or paper towel). I can’t stress enough-they must be quite DRY or they won’t crisp well.
  5. Toss the kale in a bowl with about 1 tbsp of olive oil and sprinkle with salt. Each leaf should glisten with oil but not be sopping wet.
  6. EVENLY spread them out on the baking sheet- if they are over-lapping the ones underneath won’t be crispy.
  7. Bake about 10 to 15 minutes, watch carefully- they burn easily.
  8. Once cooled they become crispier.


I like to add a few dashes of chili powder but any other spice would also work- plain old salt is great on it’s own too.

Flourless Chocolate Chip Cookies


By Jenn Bruer

1/4 cup bacon fat or butter (I always have a jar of fat saved from bacon)
1/4 cup coconut sugar
2 tbsp honey
1 egg
1 tsp vanilla
1 1/2 cup almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/2 cup dark chocolate chips


  1. Preheat oven to 350 and line cookie sheet with parchment
  2. Combine your wet ingredients and mix until smooth
  3. In a separate bowl whisk your dry ingredients (but not the chips)
  4. Add the dry ingredients to the wet and mix well
  5. Fold in the chocolate chips by hand
  6. Place heaping teaspoon balls of dough on a cookie sheet (below is a picture of the tool I use to make all of my cookies uniform shape and size)
  7. Gently flatten with a fork
  8. Bake for 9-12 minutes, until slightly golden on the edges

This recipe is also yummy with bacon bits added! meatballer

Flourless Banana Bread

banana bread

By Jenn Bruer


4 tablespoons of melted butter
1 1/2 cups ripe mashed bananas
1/2 cup of honey
1/4 cup sour cream (you can use full fat coconut milk if you don’t do dairy)
3 eggs beaten
1 tsp pure vanilla extract
1 teaspoon of baking soda
3/4 teaspoon of salt
1/2 tsp organic saigon cinnamon
3 cups of almond flour (or walnut if you like)
2 tbsp coconut flour
Optional additions: walnut pieces, pecan pieces, dark chocolate chips


  1. Preheat oven to 350°F, grease or line loaf pan with parchment
  2. In a mixer combine your “wet” ingredients until quite smooth
  3. In a separate bowl stir together your dry ingredients
  4. Add the dry ingredients to the wet slowly until well incorporated
  5. Pour mixture into prepared loaf pan, bake for 60 minutes
  6. Take the loaf out and let cool (minimum 10 minutes), slice the banana bread and place slices on a baking sheet, place in the oven at 325 for another 10 minutes to dry the bread out a little more (if you want to wait until you are serving it to cook the bread the additional 10 minutes you can, I do)
  7. Serve with a spread of butter or coconut oil and a drizzle of honey or maple syrup. Top with grilled bananas and a sprinkle of cinnamon if you wish!

This bread freezes well too!

Dairy-Free Hot Chocolate

By Jenn Bruer

Ingredientshot choc
1 can coconut milk (look for guar gum free if you can find it)
2 cups almond milk
1/2 cup dark chocolate chips
2 tbps cocoa powder
1/4 to 1/3 cup coconut sugar (depending on your sugar threshold and how dark your chocolate is!)
Optional toppings: a few slivers of grated dark chocolate, organic saigon cinnamon, sprinkle of cocoa powder


  1. Place all ingredients except the dark chocolate chips in a saucepan and heat for about 5 minutes whisking often
  2. Once the mixture is warmed through, add the dark chocolate chips and whisk softly until the chocolate is well combined
  3. Top with dark chocolate slivers, cinnamon, or cocoa powder

Grainless Herb Crackers

Herb cracker

By Jenn Bruer

2 cups almond flour
1 tsp dried onion flakes
1 tbsp of finely chopped fresh chives (or rosemary or basil)
1/2 tsp salt
1 tbsp olive oil
1 large egg
1 tsp water


  1. Preheat oven to 350
  2. In a bowl, stir together the dry ingredients (minus the salt)
  3. In a separate bowl, whisk together the wet ingredients
  4. All together now! Mix until well combined; use your hands to knead the dough into a ball
  5. Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness
  6. Remove top piece of parchment paper
  7. Using a pizza cutter, cut the flattened dough into 2×2-inch squares, and place the sheet of parchment with squares onto baking sheet
  8. Lightly coat the raw crackers with salt
  9. Bake for 10-13 minutes, until crackers along the outer edge of the baking sheet are lightly golden
  10. Remove crackers from oven and allow them to cool completely on baking sheet

These have a nice crisp with the oven method, but if you dehydrate them they will be even crispier.