Apples (I used Pink Lady)
Nut butter (I used almond butter) without sugar or additives
Flax seed meal
YourSuperFoods Muscle Power and Chocolate Lover blends
Organic shredded coconut (no preservatives or additives)
It kind of goes without saying at this point that I didn't measure exactly.
These are estimated values, and made 15 medium/large cookies.
Also, as mentioned above- you can sub the apple and carrot with juice pulp from apples and carrot, as well.
Preheat oven to 190 degrees Celsius
1. Cut up 3 standard-sized apples of your choice. I used Pink Lady apples, and I kept the skin off- just removed the seeds/core. Blend until smooth like applesauce. Add to large mixing bowl.
2. Shred 2 large carrots with cheese grater, and add to mixing bowl.
3. Blend about 1 - 1 1/2 C of pitted dates. The more dates you use, the sweeter the cookies will be. So, if you want less sugar, use less dates. Add blended dates to mixing bowl.
4. Add 2 heaping tablespoons of nut butter to mixing bowl. I used almond butter, but any kind is good here. Just made sure there isn't any added sugar to your nut butter. Or, better yet- just blend up your own!
5. Include 1 - 1 1/2 C of cacao nibs (depending how chocolatey you want them), and 1 - 1 1/2 C of sunflower seeds (depending how nutty you want them).
6. Mix in almond meal as a flour substitute as needed. I used about 1 1/2 C total, but kept adding depending on the consistency of the mixture.
7. I put in YourSuperFoods Muscle Power and Chocolate Lover blends as extra nutritional boosts, but these are totally optional. I used a heaping tablespoon of each.
8. Add about 1/2 C of flax seed meal, or as much as you need to bind the mixture. It should start getting sticky as you stir in the flax.
9. Spice with cinnamon and nutmeg to your liking. I went heavy here, with a tablespoon of each. But it's totally up to you.
10. When oven is preheated, put cookies on parchment paper. When the cookies were formed, I added even more cinnamon on top along with a walnut and a few coconut flakes.
11. I baked mine for about 45 minutes, and they got super brown. Check them after 30, and bake them to your liking.
Juice pulp (I used carrot and spinach)
Maple syrup (agave, date syrup or honey works here too)
Flax seed meal
Raw nuts of your choice (I used slivered almonds)
Dried fruit of your choice (I used figs)
YourSuperFood Muscle Powder Blend (optional)
Non-dairy milk of your choice (unsweetened- I used almond milk)
You guys are going to kill me. I know you're used to me not measuring, but when it comes to baking you're meant to be pretty precise, right? Well, what can I say- I'm an intuitive cook! These are estimated values. Do your best to tap into your intuitive self in the kitchen to feel what you need more or less of.
These estimated measurements made just over two dozen cookies.
Preheat oven at 190 degrees Celsius.
1. Blend overripe banana until it resembles a banana smoothie. I used 5 small-ish bananas here, which made a little over 1 C.
2. In a mixing bowl, combine about 4 heaping C of juice pulp with blended banana mixture. Add about 3/4 C of flax seed meal, and about 1 1/2 C of almond flour. Stir in about 1/4 C of coconut oil, and 1 1/2 C of non-dairy milk.
3. Stir mixture as is to see consistency. If you need more moisture, add coconut oil and milk to your liking. If it's not sticking together, add more flax seed meal.
4. Once it's pretty sticky, add in YourSuperFoods Muscle Power blend. I used about 3/4 C, but you can use to your liking, or not at all. Stir, and notice if the mixture gets too dry. Add coconut oil or milk as needed.
5. Now it's time to sweeten! Add cacao nibs to your liking (I used about 1 1/2 C), and maple syrup (I used about 1/4 C). The more syrup you use, the sweeter it will be. I'd start with less, and then taste test along the way. These ingredients are all safe to eat raw.
6. Add some texture with chopped raw nuts, chia seeds, and dried fruit of your choice. You can quantify these to your liking. I used slivered almonds, black chia seeds, and diced dried figs.
7. Lastly, spice it up with cinnamon and nutmeg to your liking. Add a bit of salt at the end.
8. Stir and taste test here. If you want it sweeter, add more maple syrup or blended banana. If it's lost it's stickiness, then add more coconut oil, milk and/or flax seed meal.
9. Put parchment paper on baking sheet, and make medium-sized cookies with hands. I needed three baking trays to fit all of mine.
10. Once oven is preheated, put cookies in for 30 - 35 minutes. I'd check on them after about 25 minutes, and possibly flip them to make sure they cook all the way through. This really depends on the size that you make. I made one batch small, and another one large- so they needed about 20 extra minutes in the oven.
11. Bake to the crunch of your liking. I made mine a little brown, but you can keep them a bit more raw if that's your thing.
12. Cool and enjoy!
Juice pulp of your choice (I used carrot, spinach and celery leaves)
Flax seed meal
Seeds of your choice (I used pumpkin)
Nutritional yeast (optional)
Spices of your choice (I used sea salt, black pepper, smoked paprika, and a dash of turmeric)
Your Superfood Super Green Blend (optional)
Surprise, surprise- I didn't measure anything! As usual, these are estimate amounts.
It made a full baking tray worth of crackers.
Preheat over to 150 degrees.
1. If your flax seed is not already ground into meal, then blend until it looks more or less like flour. I used about 3/4 C of seeds.
2. Combine flax seed meal with juice pulp of your choice. I used about 3 - 3 1/2 C of pulp.
3. Add seeds to your liking (I used about 3/4 C of pumpkin seeds). Add nutritional yeast if you like a slightly tangy/cheesy flavor (I used about 1/2 C). Add YourSuperFood Super Green Blend (I used about 1/4 C).
4. Spice as you like it (I used sea salt, black pepper, smoked paprika, and a dash of turmeric). Other great options are garlic or onion.
5. Mix mixture until flax starts to bind it together (I used my hands).
6. Spread mixture thinly onto a baking sheet. Pack it on the tray so that it's solid. You can either cut it into squares here while it's still soft (pizza cutter works great for this), or you can break apart once it's hard/cooked.
7. I let mine bake for an hour and a half in the oven because I don't have a dehydrator. I like mine hard and crunchy, which is why I let them bake for awhile. I'd suggest continuing to check on them after 30 minutes.
8. Once they have a consistency that you like, cut up and enjoy with dip of your choice!
-Whole Rolled Oats
*make sure NOT to use steel cut and/or instant oats
*we used Quinoa Flakes instead of oats as a healthier option, but this is a bit pricier
*if you're not fussed about keeping it vegan, you can use honey instead, or a combo of both
- 3 Cups of Whole Rolled Oats (or Quinoa Flakes)
- 1/2 Cup of Maple Syrup
- 4 tablespoons Coconut Oil
-Preheat oven to 150 C (300 F)
-Use non-stick baking paper to ensure mixture doesn't get stuck to pan.
-Spread mixture THINLY onto baking tray to ensure it cooks all the way through.
-If you have small trays, you may need to use more than one.
-Pat firmly if you prefer chunky granola
-Bake for about 10 minutes
-It's tricky to know when the granola is done, because it won't fully harden until it cools.
-Even if it's still sticky/moist, but it cooked maple syrup/honey, then it's probably done.
-I usually bake for about 10 - 13 minutes only.
Naturally, you can eat as is. But, there are tons of options you can add this yummy mixture to, as well. Below are a few of my go-to dishes.
-Serve with coconut and/or nut milk as a cereal substitute
-Add on Smoothie bowls (for extra crunch!)
-Eat with Coconut yogurt
-Combine with Chia Pudding (make your own!)
-Include in a Breakfast Parfait (make your own!)
-Eat with fresh fruit
-Snack on it as it is!
A collection of simple, plant-based recipes that are nutritious and delicious.