Who doesn't love sprinkles? Don't they just level up the fun factor in a recipe? While I've usually associated sprinkles with more indulgent recipes like a birthday cake or an ice cream sundae, these little rays of color work beautifully in this no bake, grain free, protein bite recipe. While these are a great little snack to keep in the fridge for a healthier pick me up throughout the week, you just might find that they don't last that long because they sure didn't last long in this house. Our kids gobbled them up. Maybe the COVID-19 quarantine is to blame as I made these the week that all started setting in, but I don't think they would last long whether or not in the middle of a global pandemic.
Here's what you'll need to make these:
-1 cup almond butter
-12 pitted dates
-2 scoops vanilla protein powder ( I used Bob's Red Mill)
-2 TBS maple syrup
-2 TBS water
-funfetti sprinkles for decoration
Place the almond butter, dates and protein powder in a food processor and pulse/process until it starts to come together. With the food processor running on low, drizzle in the maple syrup and water. The mixture will come together as a sticky "dough." Stop the food processor and using damp hands, roll the mixture into small balls and then roll each ball into a bowl of sprinkles. Allow to set in the fridge for 1-2 hours. Store in an air tight container in the fridge and enjoy!
Do you ever just need a chocolate cake? I don't think it's just me, but it maybe it is. I can't help but remember the Sex and the City episode with Miranda and the chocolate cake. This might date me as my early twenties involved some time binge watching that show when binge watching involved the "be kind and rewind" notice on the VHS tape before returning it to Blockbuster. And will my kids ever know the horror of getting to a Blockbuster only to find out that the one movie or season of a show that you want to watch is already rented by someone else? This might be the equivalent of my parents being required to walk to school in horrible weather, up hill...both ways.
This recipe has you covered In the event you find yourself wanting a chocolate cake and you a) don't want to drive to a bakery or go through the joyful hassle of making an entire cake and b) you don't want an entire chocolate cake waiting around in the kitchen just looking at you. Thanks to Bobs Red Mill, their coconut sugar and tapioca flour make this grain free and refined sugar free as well.
Here's what you'll need:
For the Cake
-2 TBS vanilla almond milk
-1/2 tsp vanilla extract
-3 TBS tapioca flour
-1/8 tsp salt (just a tiny bit)
-1 TBS coconut sugar
-1 tsp baking powder
-1 TBS unsweetened baking cocoa
For the glaze
-1 tsp peanut butter
-1 tsp paleo powdered sugar (I use and keep some of this recipe from Joy Food Sunshine in my cupboard but you can substitute your sweetener of choice here...it's only 1 tsp)
-1 tsp vanilla almond milk
-1 tsp chocolate chips for sprinkling on top
Spray the inside of a microwave safe mug with non-stick cooking spray. Crack the egg into the mug and beat with a fork. Add the vanilla almond milk and vanilla extract. Use the fork to mix together well. Then add the dry ingredients of the tapioca flour, unsweetened baking cocoa, salt and baking powder. Mix together very well with the fork until a smooth batter forms. Place in the microwave and cook on high for 2 1/2 minutes. The mug cake will rise a good bit in the mug. Once finished cooking, remove from microwave and allow to sit for 2-3 minutes.
Mix the glaze together while the mug cake sits and rests. Drizzle the glaze over the top of the mug cake, sprinkle with chocolate chips and done! Other options are to top with whipped cream or ice cream! Enjoy!
It's officially Christmas cookie season! I think this month is like wedding season for bakers with so many events, gifts and possibilities for sweet treats. Molasses cookies are one of my favorites to pair with a piping hot cup of tea and this grain free version of the cookie classic is soft, buttery and has all of the flavor.
Baking with almond flour has been one of my challenges in my baking journey. I find that it's easy to replicate flavor but texture has been a challenge that I worked at tacking in this recipe. With these cookies, there are three main tips that I find must be followed. 1) You have to chill the dough. I know, it's the busiest time of the year and here I am giving recipes that require additional time for chilling. Just get the dough ready, get it covered and in the fridge, go wrap some presents, address the Christmas cards, clean the house or sit and take some well deserved you time. Or make the dough the night before and get some sleep. You'll be glad you let the dough chill. 2) You have to space these cookies well when baking. I made enough mistakes testing this recipe so you don't have to! I found that 6 cookies per cookie tray (usinga large rectangle cookie sheet) worked best and better to be safe than sorry so don't try to squeeze any extras in there. 3) Use parchment paper and let them cool a solid 15-20 minutes before removing them off the parchment paper. I used one cookie tray and 2 sheets of parchment paper for this recipe. When one batch came out of the oven, I slid the parchment paper off onto a cutting board with the cookies still on it and threw a second piece on the tray for the next batch to go into the oven and then swapped each batch. The end result after all of my tweaks and recipe testing is a soft, chewy molasses cookie with a hint of ginger that says Christmas all day long.
Here's what you'll need:
-1/2 cup unsalted butter at room temperature
-3/4 cup brown sugar
-1/2 cup white sugar + 1/3 cup white sugar for rolling/dusting
-1 1/2 tsp vanilla extract
-1/2 cup molasses
-3 cups almond flour
-2 tsp cinnamon
-1/4 tsp ground cloves
-1 tsp ginger
-1 1/2 tsp baking soda
-1/2 tsp salt
Place the butter and sugars in a large bowl and cream together with a stand or hand mixer. Add in the vanilla extract, molasses and eggs and mix until combined. In a separate bowl, stir together the almond flour, cinnamon, cloves, ginger, baking soda and salt. Pour the dry ingredients into the wet ingredients gradually while mixing together. Once the dough is fully combined, cover with plastic wrap and place in the fridge for 3 hours.
Pre-heat oven to 350 degrees and line a cookie tray with parchment paper. Remove the chilled dough from the fridge and place the left over 1/3 cup sugar in a bowl for rolling the uncooked cookies. Using a small cookie scooper, scoop out each cookie and roll into a ball with your hands. Roll the cookie in the sugar and place on the parchment paper lined tray. Once you have six cookies on the tray, place in the oven for 11-12 minutes. Return the remaining dough to the fridge while batches of cookies bake. Once baked, remove from the oven and slide the parchment paper with the cookies on it off of the tray and onto a cutting board and allow to cool completely for 15-20 minutes before using a spatula to lift the cookies onto a wire cooling rack to finish cooling. Lifting the cookies too soon will cause them to fall apart...they'll still taste great but you'll be making a molasses cookie trifle instead. Set up your next batch with another piece of parchment paper and continue the process of rolling the balls of cookies from the chilled dough and rolling into sugar until all the dough is used. The recipe makes approximately 3 dozen cookies.
Happy baking! Enjoy the season!
New England wife and mom. Faith, fitness, yoga, baking and constantly cleaning my kitchen.