Cinnamon-Coconut Flatbread with Berry "Jam"

With so many of us trying to cut down on sugar, I wanted to create a recipe that would be sweet but not contain any sugar or sugar substitutes. So, this morning my husband and I revisited our favorite rosemary flatbread recipe and swapped out the herbs and spices for cinnamon and coconut. We topped off this gluten-free cracker with our homemade berry jam :) Okay, our "jam" is simply frozen berries thawed overnight in the fridge and then mashed with a fork to jam consistency — couldn't be easier. Give this recipe a try and see if it satisfies a craving for something sweet —I'd love to hear your thoughts! P.S. It's delicious with my latest go-to hot beverage: Teeccino's dandelion herbal coffee.

Gluten-Free Cinnamon-Coconut Flatbread

• 1 c. almond flour/meal (or, use raw almonds and simply grind to flour consistency in coffee grinder)
• 1/2 c. sesame seeds (1/4 ground to flour; 1/4 unground)
• 1/4 c. shredded coconut 
• 1 Tbsp. chia seeds
• 1/2 tsp.+ ground cinnamon
• a pinch of sea salt (optional)
• 1 egg

In mixing bowl, stir together all dry ingredients. Add egg to mix and blend thoroughly with a fork. Dough should be moist enough to pack into a ball. If too moist, dough will stick to the parchment paper— add more almond flour as needed to get the right consistency. If too dry, add a little more egg white. You may need a friend for this part: Using a rolling pin on the countertop, roll out dough between two 9"x12" pieces of parchment paper (roll tortilla-thin). Peel off top-most parchment layer and discard. Place dough and base parchment layer on a baking sheet and bake at 350° for 15-20 minutes or until golden brown. Cut or break into 2"x3"pieces and allow to cool on baking racks. Optional: Serve with berry "jam" (see above). Variations: This recipe is versatile; play with your own favorite herbs, spices, nuts and seeds (e.g. flax seed, anise seed, etc.) and make it your own!

Fresh Basil & Pepita Pesto

I bought handfuls of gorgeous, aromatic basil yesterday at the Farmer's Market in Flagstaff. The lovely woman who sold the herbs suggested using pumpkin seeds (pepitas) as an alternative to pine nuts in pesto making. The result: Amazing, inexpensive, easy-peasy pesto with all the health benefits that basil has to offer!

Makes ~ 1 cup. (Use organic and fresh ingredients whenever possible.)

• 2 handfuls of fresh de-stemmed basil leaves; gently washed
• 6 Tbsp. olive oil (more or less to get the consistency desired)
• 3/4 c. hulled, toasted pepitas (pumpkin seeds)
• 3 garlic cloves; minced
• 1 tsp. lemon juice
• pinch of sea salt

In cast-iron skillet, gently brown pepitas on medium heat for 8-10 minutes until most turn golden brown; stir occasionally. In food processor, blend all ingredients into a relatively smooth paste. Serve on pasta, crusty bread, "faux pasta" (see earlier recipe), roasted vegetables, eggs, etc. Stores well in refrigerator for 2-3 days.