No-Bake Cinnamon Cashew Cookie Bars

December 12th, 2018 | no comments

 

Would you believe these cookie bars are actually good for your gut and immune health? 

They are made with pure (unflavored) Bone Broth Protein, which happens to offer an abundance of gelatin, a key component to:

  • Restoring the strength of your gut lining
  • Growing good bacteria
  • Fighting food sensitivities
  • Supporting healthy inflammation levels in the digestive tract

Using only seven simple ingredients, No-Bake Cinnamon Cashew Cookie Bars are gluten and dairy-free, and the only added sugar is from a tablespoon of raw honey or pure maple syrup. 

This recipe is modified slightly from the Bone Broth Breakthrough cookbook. 

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No-Bake Cinnamon Cashew Cookie Bars
Using only seven simple ingredients, No-Bake Cinnamon Cashew Cookie Bars are gluten and dairy-free, and the only added sugar is from a tablespoon of raw honey or pure maple syrup. 1 Earthfood per serving: ♥
Prep Time 10 minutes
Servings
bars
Ingredients
  • 1 1/4 cups raw cashew, unsalted
  • 1 scoop Pure Bone Broth Protein
  • 1/4 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 1 cup pitted dates, halved
  • 1 tbsp. pure maple syrup, raw honey or coconut nectar
  • 1 tbsp. organic virgin, unrefined coconut oil, melted
Prep Time 10 minutes
Servings
bars
Ingredients
  • 1 1/4 cups raw cashew, unsalted
  • 1 scoop Pure Bone Broth Protein
  • 1/4 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 1 cup pitted dates, halved
  • 1 tbsp. pure maple syrup, raw honey or coconut nectar
  • 1 tbsp. organic virgin, unrefined coconut oil, melted
Instructions
  1. Add cashews to food processor and pulse until chopped into fine pieces. Add bone broth protein, salt, and cinnamon. Pulse again a few times until combined.
  2. Add dates, sweetener, and coconut oil. Process until fully combined and sticky. You will have to stop the processor a few times to scrape the sides of the container.
  3. Once combined, lay dough on a piece of parchment paper. Using clean hands, spread out to form a square with a depth of approximately 1/4". Place in refrigerator for one hour, then remove and cut into twelve squares. Refrigerate in sealed container. Enjoy!
Recipe Notes

Nutrition Facts per serving (1 bar): Calories: 150Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 65 mg; Potassium: 200 mg; Total Carbohydrate: 17 g; Dietary fiber: 2 g; Net Carbohydrates: 15 grams; Sugar: 12 g (1 gram added sugar from honey/maple syrup); Protein: 4 g

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No-Bake Pumpkin Pie Balls

November 29th, 2018 | no comments

I love it when I try a nutritionally-upgraded recipe that tastes so good, I actually end up preferring it to the real thing.

I like pumpkin pie, but I can take or leave the crust…it’s really the filling I’m after. Thank you London from www.evolvingtable.com for this amazing recipe for No-Bake Pumpkin Pie Balls. I made a batch to take to Thanksgiving dinner because I knew at least one person would appreciate this upgraded version of pumpkin pie. 

The recipe couldn’t be easier. Made by combining almond and gluten-free oat flours with unsweetened pumpkin puree, pure maple syrup and spices, these little bites of heaven really hit the spot. And because they take a little dive in coconut sugar at the end, what you end up with is a sweet (but not too sweet) treat. 

Pure maple syrup and coconut sugar are both lower glycemic sweeteners, meaning they are a tad bit gentler on your blood sugar.

If the balls aren’t eaten right away, London recommends storing them uncovered in the very back of your refrigerator…otherwise you’ll end up with soggy balls. And that’s no fun for anyone! 🙂

PS: I know these totally look like deep fried sauerkraut balls, but trust me, they are the furthest thing! Ha, ha, ha…

Print Recipe
No-Bake Pumpkin Pie Balls
The recipe couldn't be easier. Made by combining almond and gluten-free oat flours with unsweetened pumpkin puree, pure maple syrup and spices, these little bites of heaven really hit the spot. And because they take a little dive in coconut sugar at the end, what you end up with is a sweet (but not too sweet) treat. 0 Earthfood servings.
Prep Time 10 minutes
Servings
balls
Ingredients
  • 1 1/4 cup almond flour Bob's Red Mill is a good one!
  • 1 cup gluten-free oat flour Alternatively you can run a little over one cup of uncooked gluten-free oats through your food processor until it turns into flour
  • 1/3 cup pumpkin puree Farmer's Market Organic Pumpkin
  • 3 tbsp. pure maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. Sea salt
  • 1/2 tsp. pure vanilla extract
Coconut Sugar Coating:
  • 1/4 cup organic, unrefined coconut sugar Madhava, Big Tree Farms, Nutiva, or Navitas brands
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice
Prep Time 10 minutes
Servings
balls
Ingredients
  • 1 1/4 cup almond flour Bob's Red Mill is a good one!
  • 1 cup gluten-free oat flour Alternatively you can run a little over one cup of uncooked gluten-free oats through your food processor until it turns into flour
  • 1/3 cup pumpkin puree Farmer's Market Organic Pumpkin
  • 3 tbsp. pure maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. Sea salt
  • 1/2 tsp. pure vanilla extract
Coconut Sugar Coating:
  • 1/4 cup organic, unrefined coconut sugar Madhava, Big Tree Farms, Nutiva, or Navitas brands
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice
Instructions
  1. In a large bowl combine oat flour and almond flour. Add pumpkin puree through vanilla extract and mix until well incorporated, using your hands towards the end to ensure even mixing.
  2. In a small bowl combine Coconut Sugar Coating ingredients.
  3. Scoop 2 tablespoons of pumpkin pie mixture and roll into a ball. Place in the coconut sugar bowl and roll to completely cover. Place on a large plate and repeat with remaining mixture.
  4. If not eaten right away, store uncovered in the very back of your refrigerator.
Recipe Notes

Nutrition Facts per serving (1 ball): Calories: 100Total Fat: 5 g; Saturated Fat: 0.5 g; Sodium: 40 mg; Potassium: 35 mg; Total Carbohydrate: 11 g; Dietary fiber: 2 g; Net Carbohydrates: 9 grams; Sugar: 5 g (4 grams added sugar from maple syrup and coconut sugar); Protein: 3 g

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