Category: Dessert

Homemade Thin Mint Cookies (Gluten-Free)

Homemade Thin Mint Cookies (Gluten-Free)

Posted on by Amy MS, RD, LDN

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Homemade Thin Mint Cookies (Gluten-Free)

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Thin Mint Cookies

Homemade Thin Mint Cookies (Gluten-Free)

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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 38–40 Cookies 1x
  • Diet: Gluten Free
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Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!

Ingredients

Units Scale

Cookie Wafer:

  • 1 1/2 cup Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Xanthan Gum
  • Pinch Salt
  • 3 tbsp Unsalted Butter
  • 4 tbsp Maple Syrup
  • 1 tbsp Water
  • 3/4 tsp Peppermint Extract

Chocolate Coating:

  • 1 cup Dark Chocolate Chips
  • 2 tsp Coconut Oil
  • 3/4 tsp Peppermint Extract

Instructions

  1. Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
  2. In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
  3. Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
  4. Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
  5. After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
  6. Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
  7. Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
  8. While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
  9. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
  10. Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
  11. Continue with remaining wafers, coating each in chocolate.
  12. Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
  13. Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 15
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 Cookies
  • Calories: 155
  • Sugar: 6g
  • Sodium: 19mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 8g

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Nutrient-Packed Berry Parfait

Nutrient-Packed Berry Parfait

Posted on by Amy MS, RD, LDN

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Nutrient-Packed Berry Parfait

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Nutrient-Packed Berry Parfait

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  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 Serving 1x
  • Diet: Vegetarian
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Description

Berry Parfait is nutrient-packed breakfast, dessert or snack! This anti-inflammatory recipe is easy-to-make with layers of fresh berries, Greek yogurt, and crunchy granola.

Ingredients

Units Scale
  • 3/4 cup Greek Yogurt
  • 1/3 cup Granola
  • 1/2 cup Mixed Berries (Strawberries, Blueberries, Blackberries, Raspberries- choose your favorites!)

Instructions

  1. To a tall glass or mason jar, add 3 spoonfuls of yogurt.
  2. Top with 3 spoonfuls of granola.
  3. Top with a mixture of your favorite berries, creating an even layer on top of the granola.
  4. Repeat with remaining ingredients, finishing with berries on top. Enjoy!
  • Prep Time: 5 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 297
  • Sugar: 20g
  • Sodium: 125mg
  • Fat: 6g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 9mg

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Yellow Plum Sorbet

Yellow Plum Sorbet

Posted on by Amy MS, RD, LDN

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Yellow Plum Sorbet

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Yellow Plum Sorbet

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  • Author: Amy MS, RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
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Description

Bright and refreshing, this plum sorbet combines ripe sorriso plums with a touch of lemon juice and a hint of honey for a delicious, summer treat. This recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
  • 1 1/2– 2 lbs Ripe Sorriso Plums
  • 2 tsp Lemon Juice
  • 1/2 cup Maple Syrup
  • 1/2 cup Water

Instructions

  1. Halve, pit and cut plums into 1 1/2-inch dice. Place diced plums into a large sauce pan.
  2. To the sauce pan add maple syrup and lemon juice.
  3. Cover and bring to a simmer. Then, simmer uncovered for 8 minutes. Remove from heat and allow mixture to cool to room temperature.
  4. In a food processor or blender, blend the mixture until smooth. Then place the mixture into a container and chill for at least 2 hours.
  5. When the sorbet mixture is completely chilled, freeze the mixture using an ice cream maker, according to your machine’s directions.
  6. Once frozen, scoop into bowls and enjoy! Or place the frozen sorbet into a freezer-safe container and keep in the freezer until ready to enjoy.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes + 3 Hour Freeze Time
  • Category: Dessert
  • Method: Ice Cream Machine
  • Cuisine: Italian

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Cherry Oatmeal Bars

Cherry Oatmeal Bars

Posted on by Amy MS, RD, LDN

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Cherry Oatmeal Bars

Cherry Oatmeal Bars
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Cherry Oatmeal Bars

Cherry Oatmeal Bars

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 32 1x
  • Diet: Vegan
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Description

Fresh cherry and oatmeal bars. The perfect dessert or grab & go snack that is packed full of antioxidants and fiber! This recipe was developed for the Park Union Farmer’s Market.

Ingredients

Units Scale

Oatmeal Crumb:

  • 1 3/4 cup Oat Flour
  • 1 1/4 cup Old Fashioned Oats
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 cup Coconut Oil
  • 1/2 cup Applesauce
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest

Cherry Filling:

  • 3 cups Pitted Cherries
  • 2 tbsp Maple Syrup
  • 1 tbsp Lemon Juice
  • 2 tsp Cornstarch

Instructions

  1. Preheat oven to 350° F. Grease a 9×13 dark pan with nonstick spray. Set aside.
  2. In a small sauce pan, add the cherry filling ingredients, pitted cherries, maple syrup, lemon juice and cornstarch. Turn the heat to medium and bring the mixture to a low boil.
  3. In a large mixing bowl, add the oat flour, oats, cinnamon, baking powder and salt. Whisk together to combine.
  4. Next add the liquid ingredients, coconut oil, applesauce, maple syrup, vanilla extract and lemon zest.
  5. Using a spatula, stir the crumb mixture together.
  6. Set 3/4 cup of the mixture aside for the topping.
  7. Pour the remaining mixture into your prepared pan and spread evenly, pressing down with a spatula to ensure crumb crust cooks evenly.
  8. Par bake the crumb crust! Pop into the oven and bake for 10 minutes. This helps to get a slightly crispy bottom to your bars.
  9. After 10 minutes, remove the pan from the oven and spread the cherry filling evenly over top of the crumb crust. Top with the remaining filling by dropping small teaspoon size bits over top the cherry filling.
  10. Place the pan back into the oven and bake for an additional 20-25 minutes.
  11. Remove from the oven and allow to cool fully before slicing. Enjoy!

Equipment

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar

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Blackberry Tart

Blackberry Tart

Posted on by Amy MS, RD, LDN

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Blackberry Tart

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Blackberry Tart

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  • Author: Amy MS, RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan
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Description

This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!

 

Ingredients

Units Scale

Tart Dough:

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup All Purpose Flour
  • 2 tbsp Brown Sugar
  • 2 tsp Lemon Zest (zest from 1 medium-sized lemon
  • 1/3 cup Olive Oil
  • 1 Egg
  • 1/4 tsp Kosher Salt
  • 3–4 tbsp Ice Water (as needed to bring dough together)

Tart Filling:

  • 16 oz Blackberries (fresh or frozen)
  • 5 tsp Lemon Juice
  • 3 tbsp Sugar
  • 1 tbsp All Purpose Flour
  • 1 tbsp Coarse Sugar (optional for topping)

Instructions

  1. Preheat your oven to 400°F
  2. Spray a tart pan or pie pan with nonstick spray, set aside.
  3. In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
  4. Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
  5. In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
  6. Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
  7. Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
  8. Bake at 400° F for 30 minutes.
  9. Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 Slice
  • Calories: 223
  • Sugar: 11g
  • Sodium: 83mg
  • Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 23mg

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Dark Chocolate Cherry Cashew Bars

Dark Chocolate Cherry Cashew Bars

Posted on by Amy MS, RD, LDN

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Dark Chocolate Cherry Cashew Bars

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Dark Chocolate Cherry Cashew Bars

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  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 16 Bars 1x
  • Diet: Vegetarian
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Ingredients

Units Scale
  • 1 cup Raw Cashews
  • 1/2 cup Raw Almonds
  • 1/2 cup Unsalted Peanuts
  • 1/2 cup Dried Cherries
  • 2 tbsp Ground Flaxseed
  • 1/8 tsp Sea Salt
  • 3 tbsp Honey
  • 2 tbsp Maple Syrup
  • 1/2 cup Semi Sweet or Dark Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  1. Preheat oven to 325° F. Line an 8×8 inch baking pan with parchment paper and set aside.
  2. In a large mixing bowl, add the nuts, cherries and flaxseed and stir together with a spatula.
  3. Set a small sauce pan over medium-low heat and add the honey and maple syrup. Cook until the liquid just starts to simmer. Remove from heat.
  4. Pour the liquid mixture over the nuts and stir with a spatula to combine. Then pour the mixture into your prepared pan. Working quickly, press the mixture evenly into the pan. (It helps to place another piece of parchment paper over top to press evenly and avoid getting your hands sticky!)
  5. Place into the oven and bake for 15 minutes.
  6. Remove from the oven and allow to cool for 15 minutes on a wire rack. Then place into the refridgerator to fully cool for 15 minutes.
  7. Just before the 15 minutes are up, make the chocolate for the bottom and deocrative topping.
  8. In a medium sized microwave safe bowl, add the dark chocolate chips and coconut oil. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted.
  9. Remove the bars from the refrigerator and place parchment onto a cutting board. Using a sharp knife, slice the bars into 16 equal portions.
  10. Set a silpat out on a large sheet tray.
  11. Using an spatula or spoon, spread a thin layer of chocolate onto the bottom of each bar. Place onto the silpat. Continue with remaining bars.
  12. Using the remaining chocolate, drizzle chocolate over top of the bars for a decorative finish.
  13. Place the bars back into the refrigerator for the chocolate to fully harden. Bars will keep in an airtight container for 5-7 days. Enjoy!

Equipment

  • Prep Time: 5
  • Cook Time: 15
  • Category: Snack
  • Method: Bake

Nutrition

  • Serving Size: 1 Bar
  • Calories: 143
  • Sugar: 11g
  • Sodium: 22mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

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Homemade Chocolate Chip Clif Bars

Homemade Chocolate Chip Clif Bars

Posted on by Amy MS, RD, LDN

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Homemade Chocolate Chip Clif Bars

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Homemade Chocolate Chip Clif Bars

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  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 12 Bars 1x
  • Diet: Vegetarian
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Description

Make your own homemade, no-bake Chocolate Chip Clif Bars!

Ingredients

Units Scale
  • 1 cup Pitted Dates
  • 1 cup Old Fashioned Oats
  • 1 cup Crisp Rice Cereal
  • 2 Scoops Vanilla Protein Powder
  • 2 tbsp Ground Flaxseed
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup Cashew Butter
  • 1/4 cup Honey
  • 1 tsp Vanilla Extract
  • 1/4 cup Mini Chocolate Chips

Instructions

  1. Set out an 8×8 baking pan and line with parchment paper, set aside.
  2. In the bowl of a food processor, add the dates and process until they are broken down into very small pieces.
  3. Next, add the remaining ingredients (except chocolate chips) the oats, rice cereal, protein powder, flaxseed, cinnamon, salt, cashew butter, honey, vanilla. Process again for 20 seconds.
  4. Remove the blade from the food processor. Add in the mini chocolate chips and stir with a spatula.
  5. Pour the mixture into your prepared pan and press evenly with your hands or the back of a measuring cup.
  6. Place the pan into the refrigerator to set for at least 30 minutes.
  7. After 30 minutes, remove the pan from the refrigerator. Lift out the parchment paper and place onto a cutting board.
  8. Cut the bars into 12 equal sections. Store in an airtight container in the refrigerator. Enjoy!

Equipment

  • Prep Time: 10
  • Category: Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1 bar
  • Calories: 198
  • Sugar: 15g
  • Sodium: 84mg
  • Fat: 9g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 8mg

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Almond Lemon Cookies

Almond Lemon Cookies

Posted on by Amy MS, RD, LDN

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Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies

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  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 11–12 cookies 1x
  • Diet: Gluten Free
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Description

Lemon almond cookies are moist, light and gluten-free goodness!

Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Nut-Free Protein Granola Bars

Nut-Free Protein Granola Bars

Posted on by Amy MS, RD, LDN

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Nut-Free Protein Granola Bars

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Nut-Free Protein Granola Bars

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
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Description

These protein granola bars are a great snack or pre-workout boost. Plus they are nut-free!

Ingredients

Units Scale
  • 1 1/2 cups Old Fashioned Oats
  • 1/4 cup Oat Flour
  • 1/3 cup Protein Powder
  • 2 tbsp Flaxseed + 2 tbsp water
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 3 tbsp Mini Chocolate Chips
  • 1/4 cup Coconut Oil
  • 1/4 cup Honey
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350 F. Line a 10×4″ pan (bread/loaf pan) with parchment paper and set aside.
  2. In a small bowl, mix together the flaxseed and water. Allow the flaxseed to soak up the water while you mix the remaining ingredients.
  3. To a large mixing bowl add the oats, oat flour, protein powder, and salt. Mix together with a wooden spoon or spatula.
  4. To a microwave safe bowl, add the coconut oil and heat on 20 second internals until melted. Then add the honey and vanilla extract and stir to mix. Then add the flaxseed water mixture and stir together.
  5. Next, pour the coconut oil mixture into the oat mixture and stir together. Add the mini chocolate chips and stir again. The mixture should resemble wet sand.
  6. Using a spatula, scoop the mixture into your prepared pan, spreading it evenly throughout the pan. Then, using your hands, the spatula or the bottom of a measuring cup press the dough firmly and evenly into the pan.
  7. Place into the oven and bake for 10-12 minutes until slightly browned on top.
  8. Allow the pan to cool on a wire rack for at least 10 minutes. Remove the parchment paper from the pan and allow the granola bars to cool on the wire rack for another 15 minutes until fully cooled.
  9. Using a knife, cut the bars into 8 servings. Enjoy!
  10. Optional Topping:
    1. In a microwave safe bowl add 1 tbsp chocolate chips and 1/2 tsp coconut oil. Microwave on 20 second intervals until melted.
    2. Using a spoon, drizzle the melted chocolate across the tops of the bars. Allow to cool for the chocolate to set.

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Snack, Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar
  • Calories: 207
  • Sugar: 13g
  • Sodium: 83mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 3mg

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Carrot Cake Quick Bread

Carrot Cake Quick Bread

Posted on by Amy MS, RD, LDN

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Carrot Cake Quick Bread

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Carrot Cake Quick Bread

Carrot Cake Quick Bread

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  • Author: Amy RD, LDN
  • Total Time: 1 hour
  • Diet: Vegetarian
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Description

Carrot Cake Quick Bread is the perfect spring dessert!

Ingredients

Units Scale

Carrot Cake Bread:

  • 3/4 cup All Purpose Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom (Optional)
  • 2 Tbsp Ground Flaxseed
  • 1/2 cup Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Grated Carrot
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Walnuts, chopped

Icing Glaze:

  • 1/4 cup Powdered Sugar
  • 2 tsp Milk

Instructions

  1. Set out all ingredients and equipment needed for happy baking!
  2. Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
  3. In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
  4. In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
  5. Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
  6. Add in the chopped walnuts to the batter.
  7. Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
  8. Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
  9. While the bread cools, prepare the glaze icing
  10. In a small bowl whisk together the powdered sugar and 2 tsp milk.
  11. Using a spoon, drizzle the icing over top of the bread.
  12. Slice into 1 inch sections and enjoy!

Equipment

Notes

  1. Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 233
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 11g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 27mg

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Breakfast Granola Cups

Breakfast Granola Cups

Posted on by Amy MS, RD, LDN

Breakfast Granola Cups

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Granola Cups

Breakfast Granola Cups

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
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Description

Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.

Ingredients

Units Scale
  • 2 cups Old Fashioned Oats
  • 1/4 cup Ground Flaxseed
  • 3/4 tsp Ground Cinnamon
  • 1/4 cup Maple Syrup
  • 1/4 cup + 1 tbsp Peanut Butter
  • 1 Egg White

Instructions

  1. Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
  2. In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
  3. To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
  4. Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
  5. Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
  6. Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
  7. Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
  8. Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
  9. To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 194
  • Sugar: 8g
  • Sodium: 53mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

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Key Lime Energy Bites

Key Lime Energy Bites

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Key Lime Energy Bites

Key Lime Energy Bites
Key Lime Energy Bites
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Key Lime Energy Bites

Key Lime Energy Bites

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5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 14 1x
  • Diet: Gluten Free
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Description

Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.

Ingredients

Scale
  • 1 cup Pitted Dates
  • 1/2 cup Raw Cashews
  • 1 Scoop Vanilla Protein Powder
  • 1/2 cup Unsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
  • Zest from 1 Lime
  • 2 tsp Lime Juice
  • 1/2 tsp Vanilla Extract
  • 1–3 tsp Water (if needed)

Instructions

  1. Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
  2. Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
  3. Add 1-3 tsp of water to the mixture if needed to bring together.
  4. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  5. To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.

Equipment

Notes

  1. Tip! To get the coconut to stick to the bites the best, roll them in a shallow bowl with 1 tbsp of water, then roll in the coconut.
  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Serving Size: 1 Energy Bite
  • Calories: 68
  • Sugar: 4g
  • Sodium: 10mg
  • Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 3mg

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Mocha Date Truffles

Mocha Date Truffles

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Mocha Date Truffles

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Mocha Date Truffles

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles 1x
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Description

Decadent truffles made with dates

Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Did you make this recipe?

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