Let's Talk Snacks...

If you are anything like me, I have a sweet tooth.  I especially crave something sweet after dinner.  I have some go-to recipes that make me feel like I can satisfy a craving, without the guilt!  Here is a recipe for one of my absolute favorite snacks! Chia pudding is easy to make and absolutely delicious!  It stays well in the fridge for 2-3 days so I find it a great one to make on Sunday and portion out as the week goes on.   Try it and let me know what you think! 

What You Need:

• 1 cup raspberries, fresh or frozen
• 1 cup milk - dairy, coconut, almond... (I used canned coconut milk)
• 1 tbsp honey (or rice malt syrup or pure maple syrup)
• 1 tsp pure vanilla extract
• the juice of one lemon
• 2 tbsp greek yogurt (optional)
• 3 tbsp chia seeds
• 1 scoop Collagen Protein (optional)

Directions:

1. In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth.
2. Pour mixture into two jars. Add 1.5 tablespoons to each jar.
3. Put the lid on and give it a good shake to incorporate chia.
4. Let it rest for about 1 hour, shake again and let it rest in the refrigerator overnight. 

I found this recipe on the back of the almond flour I buy from Trader Joe's.  I've made a few minor changes over the years in case you pick up the almond flour yourself and notice the small differences.  For a while I was making these weekly for the kids since they are super easy to make, store well, and are delicious!  Give them a try if you are looking for a sweet treat that is a healthier version of the chewy chocolate chip cookie. 

*makes ~ 30 cookies
What you need:

• 1/2 cup grass fed butter, softened
• 1/2 cup organic cane sugar (you can use coconut sugar if you prefer)
• 1 tsp vanilla extract
• 1 egg + 1 egg white
• 2 1/2 c almond flour
• 1/2 tsp baking soda
• pinch of salt
• 1 cup of chocolate chips (I try to find one with a greater % of cacao)

Directions:

1. Preheat oven to 350 deg. Line baking sheets with parchment paper
2. Mix butter, sugar, and vanilla extract together in a large bowl.  Mix in eggs until combined.
3. Stir in almond flour, baking soda, and salt.  Mix well.  Stir in the chocolate chips.
4. Spoon balls of dough onto baking sheets two inches apart.
5. Bake for 12-15 minutes or until lightly browned on top.

*baking times may vary



 

Anytime I have ripe bananas in the kitchen I get excited!  Nothing hits the spot like a good banana  bread.  This recipe uses almond flour to make it a tasty gluten-free treat.  To make it even healthier, you can leave out the chocolate chips (in my opinion every treat is better with chocolate chips).  It's delicious toasted with a smear of grass-fed butter for breakfast or great for after dinner with a cup of tea.  The recipe is simple enough to get the kids involved in the baking process...but they may just want to be involved in the eating process...and that's OK too!

What You Will Need:

4 eggs
3 medium overly ripe bananas, mashed
¼ cup maple syrup
¼ cup full-fat canned coconut milk
1 tablespoon vanilla extract
2 teaspoons baking soda
2¼ cups almond flour
½ teaspoon sea salt
½ teaspoon cinnamon
1 tablespoon apple cider vinegar
1/3 cup chocolate chips (*optional)
1/4 cup pecans chopped (or walnuts)

DIRECTIONS:

1. Preheat oven to 350 F.
2. Grease a standard loaf pan and set aside.
3. In a bowl, mix eggs, banana, maple syrup, coconut milk, and vanilla.
4. In a separate bowl, combine baking soda, almond flour, sea salt and cinnamon.
5. Combine both mixtures and stir until well incorporated.
6. Add in apple cider vinegar and stir until it is distributed throughout the mixture.
7. Stir in choc chips and pecans
8. Pour batter into greased loaf pan.
9. Bake for 45-50 minutes.

I love everything pumpkin!  Pumpkin bread, muffins, pancakes, chili...once Fall approaches, the more pumpkin recipes, the better!  I have a sweet tooth but I am a firm believer that you can always find recipes that are tasty and use clean ingredients to enjoy your treat without the extra guilt.  This muffin recipe has become a family favorite!

*Makes 12 muffins

Ingredients

• 2 c almond flour
• pinch of sea salt 
• 1/2 tsp baking soda
• 1/4 c coconut oil (organic, cold-pressed, virgin)
• 1/4 c pure maple syrup
• 2 large eggs
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 c walnuts, pieces (I've used pecans too!)
• 1/2 c chocolate chips (*optional)

 Directions

1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners.
2. In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon and nutmeg (*you can also use pumpkin pie spice).
3. Add in coconut oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
4. Stir in the walnuts and chocolate chips.
5. Spoon batter evenly into your liners (about 3/4 full).
6. Bake for 20-22 minutes or until the center is set.
7. Remove from the oven and let cool for 5-10 minutes.
8. Store in an airtight container at room temperature.

*recipe adapted from https://www.glutenfreepalate.com/paleo-pumpkin-muffins/