Instructions:

Preheat your oven to 250 degress. 

In a large mixing bowl combine the oats, almond slivers, and salt. In a small sauce pan on medium heat, combine honey, coconut oil, and almond butter until it all melts. Stir frequently to keep it from sticking to the bottom. Once melted and combined, pour mixture over the oats and stir until all oats are moist and well coated.

Cover a baking sheet with parchment paper, then spread mixture in a thin layer over parchment. Place pan in the oven for 1 hour, stirring every 20 minutes.

After one hour, remove the pan from the oven, pour coconut over the mixture and stir until combined well. Spread mixture out again and place it back in the oven for an additional 15-20 minutes or until coconut is toasted.

Remove from oven and let cool completely. Once cooled, add in the dark chocolate chunks.

Other helpful tips:

*Use puffed millet for an easier to digest option and a more cereal-like version.

*Other add-in suggestions – raisins, freeze dried or fresh strawberries, blueberries, raspberries, or other fruits, sunflower seeds, walnuts, etc.

*Double each ingredient to make two batches at once (this is how I make it everytime).
*Store in an airtight container at room temperature.

**Recipe adapted from Fresh April Flours

What to do:

Place oats, coconut, cocoa powder, peanut butter, and honey in a food processor. Blend until well combined. Crush strawberries into smaller pieces. Add strawberries and chocolate chips to the mixture by folding in with a spoon until well combined. Roll mixture into 1-inch balls.

Place balls in an airtight container and let chill for 1 hour to set. Enjoy!

Helpful Tips:
*Store remaining energy balls in the refrigerator in an airtight container.
*Replace Oats with more Unsweetened Coconut to make grain-free energy balls.
*Substitute Almond Butter or other nut butters to create variety or for allergy purposes.
*Use other Freeze-Dried Fruits such as Blueberries, Bananas, etc. to create even more variety.
*Replace Cocoa Powder with your favorite Protein Powder (chocolate or vanilla) for protein energy balls.
***Modified from Crunchy Creamy Sweet.

Instructions:
Get out two mixing bowls, one for the egg yolk mixture and one for the egg white mixture. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Get out all ingredients and have it ready to use. You will also need a hand mixer and a large spoon.

Separate the egg yolks from the egg whites. Put the yolks in the small bowl and the whites in the large bowl. Combine the egg yolks with the coconut butter. Use the hand mixer to combine well and add a small splash of almond milk if needed to make it creamy…you don’t want it to be chunky. Clean and dry the mixer whisks well.

Now add the baking powder to the egg whites and mix on medium speed until it starts to thicken, gets fluffy, and begins to form peaks. Once peaks begin to form, you need to move quickly so the egg white mixture doesn’t melt. Pour the yolk mixture into the whites and carefully fold them together. Make sure you don’t stir roughly so the whites stay fluffy. As soon as it is well combined, use the spoon to scoop out the mixture onto the baking sheet (makes 9-10 pieces). Move quickly and carefully, then place the baking sheet into the oven and let it bake for about 20 minutes.

Your cloud bread will come out with fluffy tops and flat bottoms. Enjoy now or let cool and store in the refrigerator for up to a week. They also freeze well!