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“Fall Spice” Pumpkin or Apple Muffins


1/2 cup (50g) almond flour
1/4 cup (28g) coconut flour
1/4 cup (28g) ground flaxseed
60g (approx 2 scoops) vanilla bone broth protein
1/3 cup Swerve (granulated erythritol) powder
1.5 tsp aluminum free baking powder
1/2 tsp baking soda
1/4 tsp each: nutmeg, ginger, cloves
1/2 tsp cinnamon
1 tsp pure vanilla extract

2 eggs (free range & organic)
120g pumpkin puree or unsweetened applesauce
1/2 cup unsweetened almond milk

Optional: chopped nuts, cranberries, raisins etc.

Preheat oven to 350F.
In a large bowl, combine all dry ingredients & mix well. Add remaining wet ingredients; combine until well mixed.

Scoop out into a well-sprayed muffin or baking pan. Top with nuts/berries if desired.

Bake 25-30 minutes at 350F. The outside should pull away slightly from the pan & the center of each muffin should be set.

Makes 12 muffins

Microwave Flaxseed Muffin (makes 1 serving) Bear or Tiger

  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp stevia extract or 1/2 dropper liquid stevia
  • 1 tsp coconut oil
  • 1 whole free range egg

Mix all ingredients in a microwave safe coffee mug or bowl. Microwave for 45 seconds. Let it cool then enjoy.

5-Ingredient Flax Bread

  • 1 cup organic ground flaxseed
  • 1/2 cup almond flour
  • 2 tsp baking powder + few dashes of pink Himalayan Sea Salt
  • 4 large free range/organic eggs
  • 1/3 to 1/2 cup water


  • Pre heat oven to 400F.
  • Mix all dry ingredients in large bowl. In a small bowl, add eggs & water & mix well.
  • Mix together all ingredients; it will be a pretty thick batter. Using a hand mixer is ideal; it will help the bread rise and fluff up a bit.
  • Transfer to a well sprayed or parchment paper lined dish: I use a loaf pan but you can use something different.
  • Bake at 400F for approx. 30 minutes. The sides will pull away slightly & a toothpick will pull clean from center.

Ways to Enjoy:

Topped with avocado
Toasted with cream cheese or grass-fed butter
Cut into thin slices, top with cheese and broil for “garlic bread”
Open faced sandwich
Smear with nut butter and/or fruit
Optional add-ins: Different herbs & spices like Italian seasoning, garlic, sesame seeds etc.

Paleo “Granola” (Bear & Tiger)

Base Ingredients:

  • 1 cups almond flour/meal
  • 1/4 cup pure raw honey/surkin gold syrup/maple syrup dissolved in ¼ cup hot water or more if needed (microwave if necessary to dissolve completely)
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp sea salt

Add-in/Optional Ingredients:

  • 1 cup shredded unsweetened coconut
  • 1 cup chopped raw mixed nuts (almonds, walnuts, pecans)
  • 1/4 cup dried (unsweetened) cranberries or raisins
  • 1/4 cup sunflower or pumpkin seeds


  • Preheat oven to 275 degrees F.
  • Combine base ingredients in a large bowl; blend well.
  • Mix in your add-in ingredients.
  • Spread mixture onto a prepared baking sheet (sprayed with olive/coconut oil or on parchment paper).
  • Bake for 20-25 minutes, tossing after 10 minutes or so.
  • Remove from oven and allow to cool before serving. Enjoy with Greek or dairy free unsweetened yogurt, unsweetened almond milk or as is in 1/4 cup servings.

Paleo Granola #2 (Tiger & Deer)


  • Preheat oven to 300F. Line a large baking pan with parchment paper.
  • Mix coconut, nuts and seeds in a big bowl. Add cinnamon and nutmeg and stir to coat.
  • Dissolve the honey in hot water,  Add vanilla and combine well.
  • Pour honey mixture over nuts and seeds. Stir to coat. Pour out onto prepared baking sheet and spread out evenly.
  • Bake for 30 minutes, until golden brown. Let cool completely in pan (for larger chunks), then pour into a plastic container or bag for storage. Extra tasty served with berries and milk alternative of your choice!

Broccoli Banana Chocolate Chip Muffins (Deer & Bear)



  • Preheat oven to 350F. Grease a muffin pan (or line with silicone muffin cups).
  • Combine almond flour, coconut flour, baking soda and salt together in a small bowl.
  • Blend bananas, broccoli and egg together in a blender, food processor or with an immersion blender. Pour out into a large bowl.
  • Add honey, coconut oil, vanilla, lemon juice and flax meal to banana-broccoli mixture.
  • Add dry ingredients to wet ingredients and stir to combine
  • Scoop mixture into muffin pan and bake for 30 minutes. Enjoy!

Flax date muffins (Deer & Bear)

1 egg
1/3 cup molasses
1 cup almond milk
3/4 cup ground flaxseed meal
1/2 teaspoon salt
1 cup chopped dates
1 1/2 cups almond flour
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange; 1 teaspoon vanilla extract


  • In a small bowl, add and mix wet ingredients
  • In a larger bowl, add and mix dry ingredients
  • Combine wet and dry ingredients in the large bowl
  • Use a spatula or large spoon to transfer into muffin tins (sprayed well or in silicone liners)
  • Bake at 375 for approximately 25 minutes. They should be golden brown & the center cooked through.

Yam-banana Bread (Bear)

Makes 2 loaf pans OR 1 large 9×14 dish

2 large or 3 medium yams/sweet potatoes
4-5 medium bananas
8 whole eggs (free range organic)
3 TB (45g) coconut oil, melted
1- TB vanilla extract
4 teaspoons cinnamon
Pinch of nutmeg (optional)
1 ½ cup chopped walnuts
1 cup shredded unsweetened coconut
1 cup almond flour
1/4 cup pure maple syrup or raw honey
1/4 cup flax seed meal (optional)
1 teaspoon sea salt
Optional: add raisins, shredded carrot, and/or substitute frozen pineapple bits (thawed); you can also substitute canned pumpkin for the yams and add pumpkin pie spices.


  • Steam or bake yams until soft (can be done ahead of time; Bake for approx. 30 minutes at 400F)
  • Preheat oven to 350° F
  • Use non-stick cooking spray or line with parchment paper to a 9 x 14 baking dish/2 loaf pans
  • Mash yams and bananas by hand in large bowl or blend in food processor
  • Add melted coconut oil and stir to mix
  • In a small separate bowl, beat eggs
  • Add vanilla, cinnamon, nutmeg and sea salt to egg mixture
  • Add egg mixture to yam/banana mixture & mix
  • Add almond flour and flax seed meal; stir to mix
  • Add walnuts and coconut and any other optional ingredients; stir to mix
  • Pour mixture into pans or baking dish
  • Bake for 45 minutes or until fork comes out clean from center

Banana Walnut Chocolate Chip Bread (Bear and Deer)

3 medium mashed bananas

1/3 c melted grass fed butter, ghee or coconut oil

1 teaspoon baking soda

Pinch of salt

½ c granulated sugar substitute: Surkin gold or erythritol

1 large egg beaten

1 teaspoon vanilla extract

1.5 cups gluten free all purpose flour (Bob’s Red Mill brand)

½ c chopped walnuts

¼ cup Lily”s dark chocolate mini chips

Directions: Combine dry ingredients in a large bowl. In a small bowl, add all wet ingredients & mix well. Add wet into dry ingredients; mix well.  Line muffin tin with silicone liners or spray well with non-stick spray.

Bake at 350F for approximately 25-30 minutes.

Almond Cake (Tiger and Bear)

¾ cup butter, coconut oil or ghee

½ c surkin gold or Swerve (erythritol) sugar alternative

4 eggs (free range organic)

½ c unsweetened almond milk

1 tsp vanilla

1.5 cup almond flour

½ c coconut flour

¼ teaspoon salt

2 tsp baking powder

1 cup blueberries (optional)


  • Cream butter and sugar with a hand mixer or stand mixer.
  • Add eggs 1 at a time, add milk and vanilla, and combine well. Then add in flour mixture.  Stir in blueberries if using.
  • Grease bottom of pan or use parchment paper to line pan.
  • Bake at 350 in a 9×13 pan for 30 minutes.

Paleo Chocolate Chip Cookies (Bear)

Makes 48 cookies

3 ¼ cup almond meal

1 teaspoon salt

1 teaspoon baking soda

2 eggs, room temperature

1 teaspoon gluten-free vanilla extract

½ cup honey (or pure maple syrup)

¼ cup melted butter, coconut oil or ghee

¼ cup unsweetened applesauce

1 ½ cups cacao nibs (pure semi-sweet, dark chocolate chips, Lily’s brand or vegan chocolate chips work too)


  • Preheat your oven to 375 degrees. Grab a cookie sheet and some parchment paper or aluminum foil (easier clean up & results in better baking)
  • Combine the almond flour with salt & baking soda in  a large bowl.
  • In a smaller bowl, combine eggs, vanilla extract, butter, applesauce  and honey/pure maple syrup. Mix well until all combined.
  • Add the wet ingredients into the large bowl with the dry ingredients. Combine well. Add & stir in the chocolate chips. Note: (The dough might be pretty wet; Feel free to chill the dough in the fridge for at least 15 minutes to firm up & be easier to scoop).
  • Spoon them onto your parchment with a mini cookie scoop or small spoon.
  • Bake them for about 8-10 minutes (the tops will start to get golden brown). If they go longer than that the bottoms burn because of the sugar in the honey.
  • Let them cool on the parchment paper for a few minutes and then put them in something sealed to go into the fridge. Store them in fridge or even freezer.

Chocolate Chip Cookies #2 (Bear)

Smaller recipe: Makes approximately 16-18 cookies


  • 1 cup almond meal
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 tablespoons melted coconut oil (*update: make sure to measure oil after melting so that you’re not inadvertently using too much. This can cause cookies to flatten)
  • 2 tablespoons raw pure honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk
  • ¼ cup dark chocolate pieces/chips (or other alternatives listed in the first recipe)


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
  • Combine dry ingredients in a medium bowl.
  • Whisk together wet ingredients in a small bowl.
  • Add wet to dry and mix together.
  • Use a spoon or mini cookie scoop to scoop out dough onto the sheet, with equal space in between cookies. Press dough down slightly.
  • Bake for 10-11 minutes until the edges & bottoms start to turn brown.
  • Remove from oven and let cool 2-3 minutes before transferring to a wire rack or wooden cutting board. They will be soft when removed from oven but firm up in a couple of minutes.