4 cups chilled, chopped and seeded watermelon (I use seedless watermelon to make things easier)
1 cup water
1 tablespoon lime juice
1 teaspoon or more honey, optional (if your watermelon isn’t sweet enough)
1. Add chopped watermelon, 1 cup water and lime juice to blender. Blend on high until smooth. Strain through a mesh colander, if desired.
2. Chill and serve over ice.
2 frozen bananas
4 cubes of ice
1/2 cup @purecocobella
Blend, scoop out 1/3 of mixture into jar and 1/3 into separate bowl
Add 1 tbsp cacao powder
Blend and scoop into jar
Add last 1/3 of banana mixture with 5 frozen strawberries
Blend and scoop on top of choc layer
Top with strawbs, nibs and choc sauce ☆✧⚬eat with a spoon 😋
1 cup full cream milk
1 cup heavy cream
180 grams dark chocolate buttons
1 tablespoon cocoa powder
1 tablespoon honey
1/2 teaspoon cinnamon
1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor.
2 Pour into popsicle molds and freeze.
6 cups cubed 100% whole grain bread
1 1/2 cups milk of choice
1/4 cup syrup
1 teaspoon vanilla extract
1 tsp cinnamon
1 scoop Gnarly whey protein
1/2 cup blackberries- frozen or fresh
3/4 cup blueberries-fresh or frozen
1/2 cup frozen cranberries
1. Whisk together the eggs, milk, syrup, cinnamon, protein and vanilla in a large bowl.
2. Grease a baking dish and fill with the bread cubes.
3. Pour the liquid mixture over the bread, add in all berries and mix well and let sit overnight in the fridge (or for least 30 minutes).
4. Take out of fridge when ready to bake and bake at 350 degrees for about 30-40 minutes or until egg mixture is fully cooked.
Top with your choice of toppings: Nut butter, syrup, more fruit, etc.!
| Makes: 16-20 wedges |
2 apples, sliced into wedges
1/4 cup peanut butter
1/4 cup granola, your favorite
1/4 teaspoon ground cinnamon, for sprinkling
Semisweet chocolate chips, optional*
Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.
Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat.
Drizzle wedges with melted chocolate, set on a large platter and serve.
For the customizable version:
1 1/2 cups raw nuts i.e. almonds, pecans, cashews, peanuts etc..
1 cup raw seeds i.e. sunflower seeds, pumpkin seeds etc…
1 cup unsweetened, unsulphured dried fruit
Fun stuff (amounts vary) i.e. 1/2 cup chopped dark chocolate, 1 cup popped popcorn, 1 cup pretzels etc..
Spice i.e. 1/4 tsp sea salt, 1/2 tsp cinnamon, pinch of nutmeg (optional)
My Go-To Trail Mix Recipe:
3/4 cup raw pecans (I toast mine in the oven for 10 mins at 350 degrees F)
3/4 cup raw cashews (I toast mine in the oven for 10 mins at 350 degrees F)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened, unsulfured cherries
1/2 cup unsweetened, unsulfured raisins
1/2 cup chopped 82% dark chocolate
1/4 tsp sea salt
1/2 tsp cinnamon
pinch of nutmeg
Combine all ingredients in a large bowl and mix well.
Store in a ziploc bag or mason jar.
Will keep for up to 1 month.
Opcional: If you really need the extra sweetness, you can coat the mix with 2 T maple syrup, spread it out on a baking sheet and allow it to dry before bagging.
Prep Time: 5 mins
Cook Time: roast: 13-14 mins, process: 15
Keywords: food processor roast breakfast dessert holiday snack spread/sauces dairy free gluten-free low sugar low-carb soy-free vegan vegetarian hazelnut Christmas
A knock-off of my favourite Nutella spread called “Rawtella”.
Ingredients (1 & 1/4 cup)
2 cups raw hazelnuts
1.5 tbsp coconut oil
1-2 tsp pure vanilla extract (I used 2 tsp)
1/2 cup coconut sugar
1.5 tbsp cocoa powder
1/4-1/2 tsp espresso powder (I used 1/2 tsp)
1/4 tsp fine grain sea salt, or to taste
1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.
2. Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.
3. Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.
4. Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. Add more oil if needed. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.
5. Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.
Nutritional info: (per tablespoon): 110 cals, 9 grams fat (2 sat fat), 29 mg sodium, 7 grams carbs, 1 gram fibre, 5 grams sugar, 2 grams protein.
– Coconut sugar, coconut oil, vanilla, hazelnuts, and cocoa powder were all purchased at Costco. Espresso powder was purchased at my regular grocery store in the coffee section.
– I assume you can sub another sugar in place of the coconut sugar, but I havent tried it myself. Add it to taste. I don’t recommend using a liquid sweetener like maple syrup because I find it can produce a strange thick texture in nut butters.
– You can probably sub the coconut oil for another light tasting oil like grapeseed oil. You can also use hazelnut oil for obvious reasons. I am leery about using extra virgin olive oil since it has quite a powerful flavour. Use at your own risk…
– Like all homemade nut butters, I don’t recommend making them without a heavy-duty food processor. I use a 12-cup Cuisinart and it works great for nut butters.
Recipe by Oh She Glows at http://www.ohsheglows.com