Maple Pecan Granola Clusters

Try making these Maple Pecan Granola Clusters for your next snack option! Gluten-free oats serve as an excellent source of soluble fiber, helping to reduce the risk of heart disease. Pecans help to lower blood pressure due to their rich source of calcium, potassium, and magnesium. Coconut is not only a healthy source of fat, but it is proven to benefit both oral and hair health. Make these granola clusters for a quick breakfast or on the go snack and enjoy!

Ingredients:

• 1 cup gluten-free rolled oats

• ½ cup chopped pecans

• ½ cup coconut flakes

• ¼ cup raisins

• 1 tsp cinnamon

• ¼ cup nut butter of choice

• ¼ cup maple syrup

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

Instructions:

1) Preheat oven to 300 F. Line a baking pan with parchment paper and set aside.

2) In a food processor, pulse the pecans and oats for about 10 seconds. Make sure they are not pulsed into a powder.

3) In a large bowl, combine the oat mixture, coconut flakes, raisins, and cinnamon, and mix well. 

4) Then, add in the nut butter, maple syrup, coconut oil, and vanilla extract. Mix all ingredients together well until evenly coated.

5) Transport the granola mixture to the baking pan. Press the mixture down to about ¼ inch and firmly together.

6) Bake for about 20 minutes or until granola is golden brown.

7) Remove from the oven and let cool for about 30 minutes. Use your hands to break the granola into small clusters and enjoy!

Brownie Energy Bites

Try making these no bake Brownie Energy Bites for your next snack option! Dates are packed with fiber and help promote brain function. Cashews are an excellent source of magnesium, copper, and manganese. Cocoa helps improve digestive health and boosts your metabolism. Coconut increases energy levels throughout the body and supports cardiovascular health. Eat these bites post workout or while on the go and enjoy!

Ingredients:

• 1 cup dates (pitted)

• 1 cup raw, unsalted cashews

• ¼ cup cocoa powder

• 1 tsp vanilla extract

• ¼ tsp sea salt

• Dash of cinnamon

• ⅓ cup shredded coconut

Instructions:

1) Place the dates in a medium sized bowl. Let them soak for 10 minutes and then drain. Spread the shredded coconut onto a plate and set aside.

2) Add the dates, cashews, cocoa powder, vanilla extract, sea salt, and cinnamon to food processor. Pulse until a sandy mixture is formed.

3) Scoop out the mixture with your hands and roll into balls.

4) Roll each brownie bite over the shredded coconut and store in an airtight container. Let them chill in the refrigerator for about 30 minutes before eating and enjoy!

Homemade Almond Butter

Try making this homemade almond butter for your next snack option! Almonds are packed with fiber, protein, Vitamin E, antioxidants, and healthy monounsaturated fats. They offer a variety of health benefits including blood sugar control, reducing hunger, and lowering cholesterol levels. Sea salt serves as a great source of electrolytes and healthy minerals. Serve this almond butter with fruit or layer on top of your granola and enjoy!

Ingredients:

• 3 cups raw unsalted almonds

• ¼ tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F.

2) Spread the almonds over a baking sheet lined with parchment paper. Bake in the oven for 10 minutes. Remove the almonds from the oven and let cool for about 10 minutes.

3) Transfer the almonds to a food processor. Blend until creamy, taking breaks to scrape down the sides when necessary.

4) Once the almond butter becomes creamy, add in the sea salt and blend until well mixed.

5) Transfer the almond butter to a tightly sealed jar and store in the refrigerator for up to two weeks. Enjoy!

Blueberry Muffins

Try making these gluten and dairy-free blueberry muffins for your next breakfast or snack option! Gluten-free flour serves as an excellent alternative to traditional flours for those with a gluten allergy or sensitivity. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Blueberries are known to have one of the largest antioxidant levels and help balance blood pressure levels. Enjoy these muffins on-the-go for breakfast or as a snack!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour

• 1 cup coconut sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• ½ tsp dried lemon peel

• 2 eggs

• ⅓ cup coconut oil, melted

• 1 tsp vanilla extract

• 1 cup coconut milk

• 1 cup frozen blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.

2) In a large bowl, combine the flour, sugar, baking soda, baking powder, sea salt, and dried lemon peel. Mix ingredients together well.

3) In a small sized bowl, whisk together the eggs, coconut oil, vanilla extract, and coconut milk. Add to the flour mixture and mix well. Toss in the blueberries and fold into the batter.

4) Scoop an even amount of batter into each cup of the muffin pan. Bake for about 30 minutes. Allow muffins to cool before eating and enjoy!