Flax Balls, the magical pooping treat

Ingredients:

2 cups ground flaxseed

1 cup old-fashioned rolled oats

1 cup cocoa powder

1 cup shredded coconut

3/4 cup coconut oil

3/4 cup honey or maple syrup

1/4 cup avocado oil

1 1/4 cup natural peanut butter

1/4 cup hemp protein powder (Hempcor or Manitoba Harvest unflavoured-found at Oliver's Health Foods)

14 fresh medjool dates, pitted and puréed In the food processor

2 teaspoons vanilla

1/2 teaspoon sea salt

1/4 cup pre mixed:

Chia seeds

Hemp hearts 

Buckwheat Seeds 

(1 1/ tbsp each)

On the stove over medium low heat in a sauce pan, Melt together the coconut oil, honey or maple syrup, peanut butter and avocado oil. 

Once melted add vanilla, sea salt, dates, rolled oats, flats, cocoa powder, and shredded coconut. 

Once well combined, the chia /hemp hearts/buckwheat mixture. 

Add the protein powder last.

Portion mixture with a 1" diameter ice cream scoop. Form into a ball, rolling and packing firmly, but shaping gently so as to not have it fall apart. The mixture will feel crumbly and oily when warm but will cool in the fridge to a ball of brilliant nutrients with a pleasant taste and texture. Eat 2 every day! These are nutrient and calorie dense. Always check your teeth after eating them, chia seeds have a way of making a home between the teeth😁

Cauliflower Tortillas from Slimpalate.com Paleo, Grain Free, Gluten Free

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

4.8 from 47 reviews

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Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

**Recipe and photo http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/