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JAM DOT COOKIES

February 22, 2019

JAM DOT COOKIES

Ingredients

1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam

Directions

Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness

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MATCHA ENERGY BITES

February 4, 2019

MATCHA ENERGY BITES

Ingredients

2 cups oats
2 cups shredded unsweetened coconut
½ cup peanut butter
½ cup honey
¼ cup chia seeds
1 tbsp flaxseed, ground
1 tsp Matcha powder
¼ tsp salt
½ tsp vanilla
½ cup dark chocolate chips

Directions

PREPARATION

In a food processor, pulse oats and coconut to course grounds

Add peanut butter, honey , chia seeds, flaxseed, matcha, salt, vanilla, and chocolate chips into food processor with oat mixture. Pulse until chocolate chips are tiny & dispersed and mixture is well mixed

Roll mixture into small balls and place on cookie sheet. Once balls are rolled, place cookie sheet in freezer and freeze until solid. Store in zip lock baggie or airtight container in freezer or refrigerator

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CRUNCHY CINNAMON GRANOLA

February 3, 2019

CRUNCHY CINNAMON GRANOLA

Ingredients

Mix the following ingredients in a large bowl:
2 cups oats
½ cup raw buckwheat groats
½ cup walnuts, chopped
½ cup unsweetened coconut shreds
¼ cup pumpkin seeds
¼ cup dried cranberries
1 tbsp cinnamon
¼ tsp nutmeg
Put the following ingredients in the blender:
¼ cup dried dates
¼ cup maple syrup
1 tbsp coconut oil
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp warm water

Directions

PREPARATIONS

1. Mix the blender ingredients in the blender until mostly smooth (some of the dried dates may not fully blend and that’s okay)

2. Pour the liquid mixture over the oat mixture, mix well

3. On a parchment paper lined baking sheet, spread out granola in an even layer

4. Bake in a 300 degree oven for 25-30 minutes or until edges start to get golden

5. Allow granola to completely cool before breaking it into clusters

NOTES

STORAGE: Store the granola in an airtight container for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. If freezing, allow granola to sit out at room temperature for 5 to 10 minutes before serving.

GLUTEN-FREE: Make sure to use certified gluten-free oats, buckwheat groats are gluten-free.

NUT-FREE: use seeds like sunflower or pepitas instead of nuts. Also, swap in sunflower butter instead of peanut butter.

SERVING SUGGESTIONS:
1. On Top of a smoothie for a little crunch
2. Over yogurt
3. As cereal with milk or dairy-free milk
4. Grab it by the handfuls to enjoy as a snack or preworkout fuel

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