Apple Oat and Nut Muffins
3/4 cup almond flr
½ cup buckwheat flr
1 cup rolled oats
½ cup Sucanat Sugar
1 Tbsp ground cinnamon
1 tsp baking soda
1 cup finely chopped peeled apples
½ cup unsweetened almond milk
½ cup finely chopped soaked almonds (skins off & chopped)
¼ cup unsweetened applesauce
¼ cup melted butter
¼ cup rice syrup (optional)
- Preheat over 400 degrees. Use 12-cup muffin pan – coat with oil or use paper liners
- In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, and baking soda. Make a well in the center of the dry ingredients.
- In a medium-sized bowl, combine the apples, milk, almonds, applesauce, butter and rice syrup. Mix well with a spoon until blended.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 15 – 20 min, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.
Everything Energy Bars
(from a friend)
- 1 cup sunflower seeds
- 1 cup sesame seeds
- 1 cup chopped pecans or walnuts
- ½ cup pumpkin seeds
- ½ cup ground flax seeds
- 1 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup chocolate chips (or use a dark chocolate bar cut up)
- 1 cup dried cranberries
- 2 cups smooth, natural peanut butter (or almond butter or sunflower butter)
- ½ c coconut oil
- ½ c honey
- 2 tsp. vanilla
- 1 tsp. salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the first nine ingredients (sunflower seeds through cranberries).
- In a large sauce pan, combine peanut butter, honey, vanilla, and salt.
- Stir over medium heat until smooth.
- Remove from stove. Pour dry ingredients into peanut butter mixture and mix thoroughly.
- Pour mixture into a 9×13 baking pan.
- Bake for 10 to 15 minutes.
- Cool completely and cut into 16 bars