Owner Manual

 ½ T vanilla extract

 ⅓ t baking soda

 ¼ t salt

 ½ walnuts, chopped

Directions:

1. coat bottom of pot with coconut oil and line with parchment paper

2. combine almond flour, cocoa powder, baking soda and salt in a

bowl

3. Heat the chocolate and mix in honey and coconut butter in a

double boiler over medium heat

4. Remove chocolate mixture from heat and stir in the egg, then the

flour mixture, and finally the walnuts.

5. Pour the batter into the cooker.

6. Cover and cook on low for 2 hours. Uncover and cook another 20-

30 minutes to create a crust on the top of the brownies.

7. Cool completely before removing from the cooker. Cut and serve.

Raspberry Peach Crumble

(paleo, gluten free, low carb, vegetarian, low fat, high fiber, low

glycemic)

Ingredients:

 ½ pint raspberries

 ½ lb fresh peaches, sliced

 ¾ cup almond meal

 1 T coconut butter

 ½ t ground cinnamon

 honey for drizzling

Directions:

1. Coat the inside of the cooker with coconut oil

2. Add the blackberries and peaches to the pot

3. Combine the almond meal and cinnamon in a bowl. Massage or

cut the coconut butter in. Add this mixture to the slow cooker.

4. Drizzle with honey.

5. Cover and cook on low for 1-2 hours.

6. Turn off to cool for 30 minutes before serving.