Cashew Chocolate Chip Balls
Ingredients:
Cashews (or nuts of choice)
Olive oil
Cinnamon
Chocolate Chips (I use dark chocolate, no sugar added baking gems)
Directions:
Make cashew butter by filling food processor about halfway full with cashews. Grind and then add teaspoon of olive oil and ½ teaspoon of cinnamon. Add additional olive oil if necessary to reach desired consistency for any nut butter you prefer. Cashews are high in magnesium!
Add chocolate chips to the nut butter and roll into balls. Refrigerate balls in a single layer on a baking pan until they maintain their shape, about 30 minutes.
Blueberry Almond Muffins
Ingredients:
2 cups almond flour
½ teaspoon baking soda
1/8 teaspoon salt
3 eggs
¼ cup honey
2 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup blueberries (or substitute other berries)
Directions:
Preheat oven to 350 degrees.
Line muffin tins with baking cups or spray with nonstick spray.
Whisk together almond flour, baking soda and salt. Set aside.
Beat together eggs, olive oil, honey, vanilla, lemon zest and juice. Slowly add in the dry mixture and blend until smooth.
Gently fold in the berries.
Drop mixture evenly into muffin pan.
Bake for 20 minutes. Let cool before eating.
Dried Fruit and Nut Snack Bars
Ingredients:
2 large eggs
¼ cup maple syrup or honey
½ teaspoon coarse kosher or sea salt, plus more for sprinkling
¼ cup whole wheat flour
½ teaspoon ground cinnamon
1 ½ cups coarsely chopped nuts (I used walnuts/pecans/cashews)
1 ½ cups coarsely chopped dried fruit (I used dates, dried apricots and dried cherries)
Directions:
Preheat oven to 350 degrees.
Line the bottom and sides of an 8 inch square baking pan with parchment paper. This makes removal and cutting neat squares easy.
In a large bowl, whisk the eggs, syrup and salt until smooth. Add flour and cinnamon and blend until smooth. Add the nuts and dried fruit and mix until coated. Spread into pan.
Bake for 30 minutes. Remove from oven and sprinkle lightly with salt. Let cool completely.
Slide the slab out of the pan and cut into squares.