Carrot Raisin Muffins
Serves 12
Ingredients
2 cups blanched almond flour
2 tablespoons coconut flour
3 large eggs
⅓ cup almond milk
¼ cup honey
¼ cup coconut sugar or nectar
2 tablespoons melted coconut oil
1 cup grated carrots (about 2-3 large carrots)
½ cup royal raisins or regular raisins
1 tablespoon cinnamon
½ teaspoon baking soda
1. Preheat oven to 350°F and line muffin tin with silicone or paper liners sprayed with cooking spray.
2. Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon, and baking soda.
3. In a large bowl, whisk together eggs, almond milk, coconut oil, honey, and coconut sugar. Stir in grated carrots.
4. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
5. Pour or scoop dough into prepared muffin pan.
6. Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
7. Top with nut butter or coconut butter, if you wish.
8. Store in an airtight container at room temperature for 2 to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Perfectly Chewy Granola Bars
Serves 10
Ingredients
¼ cup unsalted butter
⅓ cup honey
1 tablespoon light brown sugar
2 cups rolled oats
1 teaspoon chia seeds
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
½ cup brown rice cereal
¼ cup dried cranberries
¼ cup mini chocolate chips
1. Add butter, honey, brown sugar, and salt to a medium saucepan over medium-low heat. Heat until mixture starts to foam.
2. Remove from heat and add vanilla.
3. Add oats, chia seeds, cereal, and cranberries in a medium mixing bowl. Toss to combine.
4. Pour honey mixture over the oat mixture and toss to combine.
5. Let sit for 10 minutes and then stir in the chocolate chips.
6. Press mixture into an 8×8 square baking dish, making sure to
press down as hard as possible. As you press, add a few mini chocolate chips on top to make them look pretty.
7. Place in the fridge to set for at least 2 hours. Cut into bars and enjoy.
Healthy Blueberry Crumble Bars
Serves 12
Ingredients
Crumble:
1 cup oat flour
1 cup old fashioned rolled oats
½ cup coconut sugar
½ teaspoon sea salt
6 tablespoons room temperature/solid coconut oil
2 tablespoons hemp hearts
Blueberry Filling:
2 cups blueberries (fresh or frozen)
zest of 1 lemon
2 tablespoons water
1 tablespoon arrowroot powder or cornstarch
1. Preheat oven to 350°F. Line a 8×8 square baking dish with parchment paper or spray with cooking spray.
2. Add blueberries, lemon zest, water, and arrowroot powder to a saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer and stir constantly for about 3 to 5 minutes or until mixture has thickened and some of the blueberries have started to pop. You want your mixture to coat the back of a spoon without being too drippy. Remove from heat and set aside.
3. Combine oat flour, rolled oats, coconut sugar, and sea salt in a medium mixing bowl.
4. Add coconut oil to the mixture and, using your hands or a spoon, combine mixture until it forms into a crumble.
5. Measure out ⅔ cup of the oatmeal crumble mixture for the topping into a small bowl and stir in the hemp hearts.
6. Add remaining oatmeal crumble mixture to the prepared baking dish and evenly press it down using your hands to form the crust.
7. Pour blueberry filling on top of your crust.
8. Sprinkle the oatmeal and hemp crumble on top.
9. Bake for 35 to 40 minutes until the bars are golden brown on top and the blueberry filling is bubbling and sticking to the edges of the pan. Remove from oven and place on a wire rack to cool completely. Be patient – if you don’t let them cool before removing them from the pan, they will fall apart.
10. Once cool, cut into 12 bars and enjoy right away or chill in the fridge before serving.
High Protein Trail Mix
Serves 6
Ingredients
½ cup dried cranberries
⅓ cup dry roasted edamame
¼ cup raw almonds
¼ cup roasted cashews
¼ cup roasted peanuts
¼ cup roasted sunflower seeds
¼ cup chocolate chips
1. Combine all ingredients together and enjoy.
2. Store leftover trail mix in a sealed jar or reusable storage bag.
