baking

Chocolate-PB Energy Bites

(makes 12-14 1-2 inch balls)  ¾ cup (60 grams) instant oats ¼ cup (70 grams) Chocolate Perfect Protein Powder (your favorite) ½ cup (50 grams) almond flour ¼ cup (65 grams) almond or peanut butter ½ tsp vanilla extract 3 tbsp maple syrup or honey Grind the oats in a high-speed blender or food processor

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Banana Nut Muffins

Banana Nut Muffins Makes 12 Ingredients: ⅓ cup gluten-free rolled oats 4 large ripe bananas, mashed 3 large eggs 3 tbsp melted coconut oil 1 tsp pure vanilla extract ⅓ cup nut butter of your choice 1 tsp cinnamon ½ tsp nutmeg ½ tsp each baking soda and baking powder ¼ tsp salt 1 cup

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Apple Crisp

Apple Crisp 4 apples, peeled, cored and thinly sliced 1 tbsp lemon juice (to stop apples from browning) 2 tsp vanilla extract 3 tsp cinnamon, divided ½ tsp nutmeg 1 cup almond (or other nut) flour ¼ cup maple syrup ¼ cup coconut oil, melted ½ cup walnuts or pecans (or a mix!) Preheat your

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Holiday Recipe Exchange Challenge!

Holiday Recipe Exchange Challenge! It’s holiday time! It’s the season for pumpkin spiced lattes, eggnog, cookie exchanges, and holiday parties. It’s that time of year when people splurge a little too often and pay the price with tighter pants and stomach aches. Let’s all support each other this year by sharing some great healthier options

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Black Bean Brownies

Black Bean Brownies (gluten-free)  1 15-oz can black beans, drained and rinsed very well  2 Tbsp cocoa powder  1/2 cup gluten free quick oats  1/4 tsp salt  1/2 cup pure maple syrup  1/4 cup coconut oil  2 tsp pure vanilla extract  1/2 tsp baking powder  1/2

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Dark Chocolate Pomegranate Bark

Dark Chocolate Pomegranate Bark    INGREDIENTS: – 4 cups dark chocolate chips – ⅓ cup pomegranate seeds – ⅓ cup unsweetened finely shredded coconut   INSTRUCTIONS: – Place half of the dark chocolate chips in a microwave bowl and cook for 5-6 minutes, stirring frequently, until melted. (or melt carefully in a double boiler) –

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Fudgy Pumpkin Blondies

Fudgy Pumpkin Blondies INGREDIENTS: – 1 cup rolled oats – 14 oz can chickpeas, drained & rinsed – 10 Medjool dates, pitted – 15 oz can (1 3/4 cups) pumpkin puree – 1/4 cup coconut oil (melted) – 1 tablespoon pumpkin pie spice – 1 teaspoon baking powder, aluminum-free – 1/2 teaspoon salt – 1/2

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Pumpkin Coconut Custards

Pumpkin Coconut Custards Ingredients: -1 tsp. ground cinnamon -1/2 tsp. ground ginger -1/4 tsp. ground nutmeg -1/2 tsp. fine sea salt -4 large eggs, beaten -1/2 cup pure maple syrup (or raw honey) -1/2 tsp. pure coconut extract -1 (15-oz.) can pumpkin puree -3/4 cup canned coconut milk -1/4 cup unsweetened almond milk Preparation: •

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