Tag: Superfood

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I Ate All The Cookies

I Ate All The Cookies

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/3 cup coconut oil, solid state
3/4 cup coconut sugar
1/3 cup natural almond butter
1 1/2 teaspoon vanilla extract
1 large egg, room temperature
1 1/4 cup dark chocolate chips
Stir together: Almond flour, coconut flour, baking soda, salt
Mix in separate bowl at medium speed: Coconut oil, coconut sugar
Beat in at medium speed: Almond butter, vanilla
Beat in at low speed: Egg
Stir in: Flour mixture
Stir in: 1 cup of chocolate chips
Place into refrigerator for an hour
Preheat oven to 350F degrees
Roll dough into 8-12 balls. Give some space on the cookie sheet.
Press down cookies a tiny bit to flatten
Bake for 14 minutes, or until starting to brown at the edges
Let cool completely
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Based on original recipe from Texanarin

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Superfood Fudge Bars

Superfood Fudge Bars

1/2 cup cacao powder
1/4 coconut sugar
6 tablespoons lucuma powder
2 tablespoon acai powder
2 tablespoons maca powder
6 tablespoons coconut oil, liquidified
1/4 cup organic maple syrup
Mix: Dry ingredients
Mix in: coconut oil, maple syrup
Pour mixture onto flat surface covered with parchment paper
Mold into square
Place into refrigerator for an hour to harden
Cut into bites and serve
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Based on original recipe from Superfood Snacks (Sterling Publishing)

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Old-Fashioned Carrot Cake Oatmeal

Old-Fashioned Carrot Cake Oatmeal

3 cups water
2 carrots, coarsely grated
1 cup old-fashioned oats
1/4 cup reduced-sugar raisins
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
Pinch kosher salt
1/4 cup chopped walnuts, plus additional chopped walnuts
1/2 cup unsweetened almond milk
Handful raw pumpkin seeds (optional)
Handful unsweetened shredded coconut flakes (optional)
Plain Greek yogurt (optional)
Boil in water for 10 minutes: Carrots
Stir in: Oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, walnuts
Reduce heat to medium
Stir for 10 minutes or until mixture thickens
Add: Almond milk
Stir constantly for 2 minutes or until mixture is creamy
Serve oatmeal in bowls
Optionally top with pumpkin seeds, coconut flakes, and remaining walnuts
Optionally top with yogurt as desired
Adapted from Bon Appetit

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Mulberry Peanut Bars

Mulberry Peanut Bars

1 1/2 cup dried white mulberries
3/4 cup raw peanuts
Pinches of sea salt
4 tbsp agave nectar, divided
1/2 tsp Madagascar vanilla extract
1/3 cup cacao butter, shaved
5 tbsp cacao powder
Grind in food processor until “crumbly”: Dried mulberries, peanuts, and salt
Add to food processor: Agave nectar and vanilla
Process until clumpy. Do not overmix.
Press mixture into a loaf pan (10×5 or 9×5) lined with on parchment paper
Harden in refrigerator for 60 minutes
Remove mixture from refrigerator
Melt over very low heat: Cacao butter
Remove from heat once completely melted
Whisk in: Cacao powder and salt
Whisk in: Agave nectar
Immediately pour over mulberry-peanut mixture
Harden in refrigerator for 30 minutes
Remove finished bars from loaf pan and cut into bite-sized pieces
Store in refrigerator temperature in an airtight container
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Based on original recipe from Superfood Snacks (Sterling Publishing)

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Coconut Banana Bites

Coconut Banana Bites

1 1/3 cup unsweetened banana chips
1/4 cup unsweetened shredded coconut
8 Medjool dates
1 tsp vanilla extract
3 tbsp hemp seeds
1 tsp spirulina powder
Grind in food processor: Most of the banana chips
Add to food processor: Dates, vanilla, and spirulina powder
Process into a dough without over-mixing
Add coconut, hemp seeds, and remaining banana chips to food processor
Pulse food processor for 5-10 seconds
Place dough on parchment paper on a cutting board
Using a second piece of parchment paper, shape dough into a compact rectangle
Uncover dough and cut into squares using a long knife
Store at room temperature in an airtight container
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Based on original recipe from Superfood Snacks (Sterling Publishing)

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Summer Citrus Bites

Summer Citrus Bites

1/2 cup raw almonds
8 Medjool dates
1 cup unsweetend shredded coconut
1/2 tsp lemon zest
1/4 tsp cayenne
1 tsp acai berry powder
2 tbsp coconut sugar
1/4 dried unsweetened cape gooseberries (goldenberries)
Grind in food processor: Almonds and dates until dough is formed. Do not over-mix.
Add most of coconut, plus the remaining ingredients
Process for 5-10 seconds, at most. Dough should be sticky, but not “stuck”.
Use a melon baller to make balls from dough. Pack firmly.
Roll balls in remaining coconut shreds
Store at room temperature in an airtight container
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Based on original recipe from Superfood Snacks (Sterling Publishing)

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Pistachio Bites

Pistachio Bites

2/3 cup unsalted pistachio nuts
7 Medjool dates
2/3 cup raw almonds
2 tbsp chia seeds
1 tsp fresh lemon juice
2/3 cup dried unsweetened cape gooseberries (goldenberries)
Grind in food processor: Dates, almonds, chia seeds, and lemon juice
Process into a dough. Do not overmix.
Add to food processor: pistachios and gooseberries.
Process for 5-10 seconds, at most.
Place dough on parchment paper on a cutting board
Using a second piece of parchment paper, shape dough into a compact rectangle
Uncover dough and cut into squares using a long knife
Store at room temperature in an airtight container
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Based on original recipe from Superfood Snacks (Sterling Publishing)

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Goji Berry Bites

Goji Berry Bites

1 cup dried white mulberries
6 Medjool dates
1/3 cup almond butter
1/3 cup vanilla protein powder
1 tsp vanilla extract
1/4 cup dried goji berries
1/4 cup hemp seeds
1/4 cup chocolate chips
Grind in food processor: Mulberries
Add to food processor: Dates, almond butter, protein powder, vanilla extract
Process into dough. Do not over-mix. Dough should be sticky, but not “stuck”.
Add to food processor: Goji berries, hemp seeds, chocolate chips
Pulse for 5-10 seconds, at most
Use a melon baller to make balls from dough. Pack firmly.
Store at room temperature in an airtight container
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Based on original recipe from Superfood Snacks (Sterling Publishing)