Bran muffins and peanut butter cookies

I said that there was more to come, so here are the recipes that I promised!

Bran Muffins (recipe from Elana's Pantry)

Gluten Free Bran Muffins

½ cup blanched almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon celtic sea salt
6 dates
3 eggs
2 tablespoons olive oil
¼ cup water
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup raisins

1. In a large bowl combine almond flour, flax meal, baking soda and salt
2. In a Vitamix (or other high speed blender) blend dates, eggs, olive oil and water on high speed until very smooth
3. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
4. Spoon batter into lined muffin tins
5. Bake at 350° for 20-25 minutes
6. Cool and serve

Made about 16 muffins if I remember correctly! 

Claire's tip: If you can only buy whole flax seeds, you can grind them in your food processor and that will work just fine for the flax meal! These taste great slightly warm with some butter and jam! Yum!

----

Peanut butter cookies (just the plain old classic recipe, but great all the same!)

1 cup peanut butter

3/4-1 cup (depending on how sweet you like it) sugar

1 egg

1. Mix all ingredients together.

2. Line a baking sheet with parchment paper.

3. Form little balls of dough and put on prepared baking sheet (you can make them however big you want!) Flatten with the palm of your hand.

4. Take a fork and make little indentations- just to make it look cool!

5. Bake at 350° (180°C) for nine minutes, or until edges are golden. 

Not sure how many these make- maybe 15? I can't remember!

Claire's tip: I made my own peanut butter in the food processor (grind peanuts until they release their oils), and used organic cane sugar instead of white sugar. This made forming the balls a lot more difficult, and there was more of a crumb to the cookie, but they tasted AMAZING. I didn't get any complaints from my family- they were all gone by the next day!