NOURISHING SNACKS

• 2 1/2 cups old fashioned oats 

• 1 1/2 cups non dairy milk

• 1 cup fresh or frozen blueberries

• 1 egg

• 1/3 cup maple syrup

• 3 tablespoons melted coconut oil

• 2 tablespoons chia seeds

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1/8 teaspoon sea salt

Instructions
1. In a large bowl, combine all ingredients, except the blueberries. Stir to combine.

2. Let sit for 15 minutes until oats soak up the liquid.
3. Preheat oven to 375 F. Spray 12 cup muffin pan with cooking spray.
4. Fill each muffin tin ¾ full of batter.
5. Place 6 – 9 blueberries on each muffin and press in gently.
6. Bake for 25 – 30 minutes or until a toothpick tests clean.

Enjoy!

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• 1 cup zucchini, shredded finely and squeezed out

• 4 pasture-raised eggs

• Drops of Monk Fruit to taste OR 2-3 Tbsp. raw honey , or maple syrup 

• 1 ripe banana, mashed

• 1 Tbsp. virgin coconut oil, plus extra if greasing the pan

• 1/2 cup coconut flour

• 3/4 tsp. baking soda

• 1/2 tsp. sea salt

• 1 Tbsp. ground cinnamon

• ½ tsp. nutmeg

• 1 tsp. raw apple cider vinegar

• 1/2 cup walnuts, (optional)

• 3 T chia seeds 

• ½ cup unsweetened yogurt

• 5 whole cloves placed in ¼ cup of water.                                                       

• Preheat the oven to 350°F 

• Mix together the chia seeds and the yogurt and set aside to allow the chia seeds to absorb the liquid

• Line a small loaf pan (8” x 4”) with parchment paper or grease it with coconut oil and set aside. 

• Shred the zucchini finely (either with a cheese grater or a food processor.) You need to get the liquid out of the zucchini - don’t skip this step! Place on paper towels or in a colander lined with paper towels and salt it lightly. Let sit. Later you will squeeze it out like you are squeezing out a wet sponge.

• Mix the eggs, sweetener, mashed banana, coconut oil, and yogurt/chia in a large bowl.

• Mix in the dry ingredients. 

• Add the squeezed, shredded zucchini and the apple cider vinegar. 

• Stir until the batter is smooth.

• If the batter is very dry, you can add a little water flavored with a few cloves. 

• Taste and adjust the spices accordingly. (I often double cinnamon and nutmeg!) 

• Stir in the optional nuts.

• Pour the batter into the prepared loaf pans and bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. 

-1 Cup gluten-free rolled oats
-1/2 Cup sunflower butter
-1/4 Cup ground flax meal
-3 Tbsp. maple syrup or local honey

-2 Tbsp. chia seeds

-1 Tsp. vanilla extract

Combine all ingredients in a bowl and mix with your hands or a fork.

Next, add anything else you enjoy. Some of our favorites are dark chocolate chips, unsweetened coconut, and dried fruit.

Shape the dough into balls or bars and refrigerate for an hour to set.

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Store in the fridge for up to a week. 

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Use any kind of nut butter you prefer. 

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Enjoy!

• 1 Cup walnuts/hazelnuts or any other nut/seed

• 1 Cup Medjool dates (organic/pitted)

• 1/4 Cup raw cocoa powder

• 2 Tbsp chia seeds

• Himalayan sea salt to taste            Blend nuts/seeds on high in food processor until finely ground.         Add dates one at a time until forms a paste, then cacao, chia seeds, and salt. Pulse to combine. Roll into balls, then refrigerate for an hour to set.Store in fridge for up to one week.Enjoy! 😋

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• 1 Pound dark chocolate (at least 70% cacao) I use Trader Joe 72% cacao which is a big red block

• Slivered almonds, shelled pistachios, pumpkin seeds, or any favorite nut/seed

• Shredded Coconut (unsweetened)

• Coarse sea salt 

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Melt small pieces of dark chocolate in a metal bowl over a pot of boiling water, or in a microwave. 

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Line a cookie sheet with parchment paper. Use a spatula to evenly spread melted chocolate on top.

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Drop toppings throughout, and sprinkle with coarse salt. 

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Place the cookie sheet in the freezer for one hour or in fridge for 2 hours to harden. 

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Break bark into small pieces using your hands or a pizza cutter. 

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Store in the freezer for up to several weeks. 

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Enjoy! 😋
 

-1 Cup gluten-free rolled oats
-1/2 Cup sunflower butter
-1/4 Cup ground flax meal
-3 Tbsp. maple syrup or local honey

-2 Tbsp. chia seeds

-1 Tsp. vanilla extract

Combine all ingredients in a bowl and mix with your hands or a fork.

Next, add anything else you enjoy. Some of our favorites are dark chocolate chips, unsweetened coconut, and dried fruit.

Shape the dough into balls or bars and refrigerate for an hour to set.

​

Store in the fridge for up to a week. 

​

Use any kind of nut butter you prefer. 

​

Enjoy!