crispy rice treats

ingredients:

1/2 cup honey

1/2 cup natural chunky-style peanut butter

6 cups crispy brown rice cereal

2/3 cup chopped dried cherries or Craisins (3 ounces)

1/2 cup chopped walnuts (optional)

Cooking spray

directions:

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

Adapted from www.foodnetwork.com

banana carrot muffins

recipe: 

2 cups almond flour

2 tsp baking soda

1 tsp sea salt

1 Tbs cinnamon

1 cup dates, pitted

3 ripe bananas

3 organic eggs

1 tsp apple cider vinegar

1/4 cup coconut oil

1 ½ cups carrots, shredded

¾ cup walnuts, finely chopped

muffin paper liners

directions:

Preheat oven to 350℉.

In a small bowl, combine almond flour, baking soda, salt and cinnamon.

In a food processor, combine dates, bananas, eggs, vinegar and oil.

Transfer mixture to a large bowl and blend until completely combined.

Fold in carrots and walnuts.

Spoon mixture into paper lined muffin tins.

Bake at 350° for 25 minutes. 

Source: www.paleoplan.com

avocado fudgesicles

recipe:

8 medjool dates, pitted

1/2 cup water

3 medium avocados, pitted

1 cup coconut milk

1/4 cup honey

5 to 7 tablespoons cacao or cocoa powder

2 teaspoons vanilla

pinch sea salt

directions:

Place the dates into your blender and cover with the 1/2 cup water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.

Then add in the remaining ingredients and blend until very smooth and creamy. Depending on your blender, you may need to add a little extra coconut milk or water.

Pour into small bowls and serve as pudding or pour into popsicle molds and freeze for at least 6 hours. Run under hot water to release.

Source: www.nourishingmeals.com

sun dried tomato pumpkin seed pesto

 

Sun Dried Tomato Pumpkin Seed Pesto

2 Cloves Garlic

1 C Pumpkin Seeds

1/4 C Olive Oil

1 t Lemon Juice

Pinch Salt (optional)

1/2 C Basil Coarsly Chopped

1/3 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

To make appetizer: Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.

Pine Nut Parmesan

1/2 C Pine Nuts

Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!

Honey Balsamic

Add 2 T Raw Honey (or agave) to 1/4 C Balsamic Vinegar.

Source www.rawmazing.com