peanut butter caramels

4 tablespoons butter
1 cup honey
4 teaspoons vanilla
1/4 teaspoon salt
1 cup peanut butter

Bring butter, honey, vanilla and salt to a simmer for 15 minutes. Add peanut buter and stir and simmer another five minutes.

Pour into a flat bottom container. Cool and cut into squares.

Cranberry Muffins

(Makes 12 Muffins)
3 cups almond flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 ½ cups cranberries (frozen or fresh)
½ tsp pure vanilla extract
½ cup honey
3 eggs

Preheat the oven to 325°F. Line a muffin tin with large baking cups.
Combine the almond flour, baking soda, salt and cinnamon in a bowl.
Combine the cranberries, vanilla, honey and eggs in another bowl.
Add the dry ingredients to the wet and mix well.
Evenly fill each baking cup with the batter.
Bake for 20 to 25 minutes.

Zucchini Muffins

4 cups almond flour
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt.
3 small-med sized zucchini, shredded
3 eggs, beaten well
1/2 c. honey
1/4 cup melted butter (half a stick or 4 tblsp.)

Combine the dry ingredients. Add the shredded zucchini and set aside. Beat the eggs, add the honey and melted butter and beat a little more. Add the liquid mixture to the dry and mix thoroughly. Spoon into lined muffin tins and bake in 350 F (180 C) oven for about 25 minutes.