My lovely daughter, Lauren created these yummy snacks for her clients. Lauren works in the field of holistic nutrition in Los Angeles. Please visit her website Haasholistic.com for wonderful tips for living a full and delicious life. We are all so proud of her accomplishments, she is truly our inspiration !
SPICED PUMPKIN AND BLUEBERRY ALMOND MUFFINS
Makes 8-10 muffins
3/4 cup, canned pumpkin
6 egg whites (room temp)
1 teaspoon, baking powder
1 teaspoon, baking soda
1/2 teaspoon, ground cinnamon
1 1/2 teaspoon, pumpkin pie spice
1/8 teaspoon, sea salt
1/4 cup, raw honey
2 tablespoons, almond butter
1/2 cup, fresh blueberries
Preheat oven to 350 degrees F. Line muffin pan with paper liners. In a stand mixer or by hand, combine all ingredients and mix until well-combined. Using an ice cream scoop, scoop even amount of batter into prepared muffin pan. Spray tops with coconut oil. Bake for 35-45 minutes on the middle rack or until a toothpick comes out clean.
Makes 4 servings
Prep Time: 15 minutes
Cook Time: Approximately 1 hour and 15 or 30 minutes
cinnamon, to taste
nutmeg, to taste
unsweetened shredded coconut
Preheat oven to 225 degrees F. Line a cookie sheet with parchment paper. Slice apples into 1/4 inch thick half moons. Sprinkle with cinnamon, nutmeg and Truvia (optional). Place on a cookie sheet, in one layer, with space between the slices. Cook for 45 minutes, then flip the chips and cook for another 30-45 minutes, or until desired crispiness has been reached!
After the apple chips cool, place 1-2 teaspoons of nut butter between two slices, sprinkle with unsweetened shredded coconut and enjoy.
2 cups, Trail mix
2 tablespoons, unsweetened cacao
1 tablespoons, coconut oil
Truvia/Stevia to taste
Place all the ingredients in a food processor and roughly mix ingredients until they are about the size of small pebbles. Remove from the food processor and make into truffle balls with about 2 tablespoons of the mixture. Refrigerate for 30 minutes and enjoy!