Monday, December 15, 2014

Peppermint Bites

These little peppermint bites are like a filling, delicious healthy version of a peppermint patty candy.  The mint lends a refreshing zing against the rich cacao, and the best part is that they are a cinch to make!  All you need is a high-speed blender or food processor; no oven required!

Get ready for a little taste of Christmas...

Peppermint Bites

1-1/4 cups gluten-free oats
1/2 cup sunflower seeds
2-1/2 tablespoons raw cacao powder
1/4 cup pure maple syrup or raw honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/3 cup mini nondairy chocolate chips

1.  Food-process the oats and sunflower seeds until they resemble a coarse flour.
2.  Mix in the remaining ingredients.  Roll into tablespoon-sized balls and chill.  Store refrigerated in an airtight container.
These make great gifts!  They keep for 2 days at room temperature, or up to 10 days chilled.

Note: Add a little chilled cold-brewed coffee or espresso powder for a peppermint mocha flavor.

Tuesday, December 9, 2014

Vanilla Sunbutter Granola

This granola contains millet, which is yet another fabulous gluten-free grain. (And very crunchy). Often toted as the "new quinoa," millet is a prebiotic, an excellent source of fiber and vitamin B3, and contains calming serotonin.  Feel free to add even more millet to this recipe if desired!

Yummy parfait idea:  layer granola, plain coconut milk yogurt, fresh berries of choice, then repeat.  Great breakfast or post-sweat session snack.

Vanilla Sunbutter Granola

Dry Ingredients:
2 cups gluten-free oats
1 cup sunflower seeds
1/2 cup millet
2 tablespoons ground chia seeds
2 tablespoons coconut palm sugar (optional)
3/4 teaspoon cinnamon
dash sea salt

Wet Ingredients:
2-1/2 tablespoons unsweetened applesauce
3 tablespoons unsweetened sunflower seed butter
1/4 cup pure maple syrup
1-1/2 teaspoon pure vanilla extract

1.  Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
2.  Mix all the dry ingredient together and set aside.
3.  Heat applesauce, sunflower seed butter, and maple syrup together over the stove or in the microwave.  Stir in vanilla, mixing well and mix into the dry ingredients.
4.  Bake on cookie sheet for 22-24 minutes, stirring halfway then let cool for 10 minutes on a wire rack.  Once fully cooled, store in an airtight container for up to 6 or 7 weeks.