Energy Bites/ Fat Ball Recipe

Hello friends!

We are back with our take on a simple recipe from leefromamerica, we’ve been making these a lot lately. If you have not heard of these energy bites then I will leave a link for you to read more about it.

Yes these are very dense and high in fat and high in calories, but this is something Raphy and I do not consume everyday. It is something we eat before the gym, hike or when we just do not have the time to actually sit down and eat something. These are easy to grab and go to tie you over until your next meal.

We love them because they are easy to make and you can tweak them to your own palette or just to whatever that’s available to you.

Energy Bites/ Fat ball recipe:

  • 1/2 cup Roasted almonds
  • 1/2 cup Raw cashews
  • 1/4 cup Raw sunflower seeds
  • 1/4 cup Raw pumpkin seeds
  • 1 cup Unsweetened Coconut shreds
  • 1/4 cup Coconut oil, melted
  • 1/4 cup Coconut butter/ Mana
  • 1 1/2 tbsp Organic cacao powder
  • 1 1/2 tbsp Flax Meal
  • 1 tbsp Vital Proteins Collagen Peptides
  • 1 tsp Vanilla extract
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 4 Dates – Any kind (pitted)
  • 1/3 cup Flax Milk – Any plant base milk (add in increments to gauge consistency, may need more or less)
  1. First thing we do is roast our almonds, we do not roast any of the other nuts but for some reason we just find it tastes better to us when we roast the almonds. The almonds are raw and unsalted. We roasted all of the almonds we had since we were making more than one batch.

Preheat oven to 350°F line your baking sheet with parchment paper then spread the almonds evenly. Place in oven for about 10 minutes stirring around (making sure all sides get toasty) every 2 minutes with a wooden spoon, do this until it reaches your desired level.

*Tip in the bulk sections of the supermarket they have already unsalted, dry roasted almonds but they charge you $1.00 or so more per pound. We chose to just roast a bunch ourselves.

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2. Next, add all nuts into the blender food processor pulse and blend until there are no big chunks.

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3. Then add the rest of the ingredients into the food processor. Begin by pulsing then blend on high until you reach a doughy like consistency. (adding milk in increments)

4. Roll them out on to a sheet of parchment paper and store in a glass container freeze for 1 hr then move them to the refrigerator.

*Tip we like to roll the balls into different sizes so that we have options when choosing. Depending if we just need a small bite in between meals or something larger for a long hike.

For something extra you can roll them in coconut shreds, cacao powder, or any kind of ground nuts. Just make sure they are finely ground enough for a good coat. We only did 2 because our coconut shreds were too coarse.

Lastly here are pictures of some of the ingredients so you guys have a point of reference.

Hope you enjoy, again feel free to change any ingredient please share with us any of your recipes you’ve tried. We always change it up it all depends on what ingredients we have on hand with us in our cabinets.

Chocolate Almond Butter Banana Bread bites

Hello Friends!

We have a wonderful recipe we want to share with you all for our Chocolate Almond Butter Banana Bread bites A whole food healthier treat for everyone. The recipe is simple and includes some really great ingredients. Keep reading for the recipe and step by step instruction.

Chocolate Almond Butter Banana Bread bites Recipe

Makes 16 muffin sized bites, Prep Time 15 minutes. Bake for 20-25 minutes at 350°F. Until you are able stick a toothpick in and it comes out clean.

Ingredients:

  • 1 1/2 Cup Spelt Flour – (Bobs Red Mill carries some, we picked ours up at a local health foods store in the bulk section)
  • 2/3 Cup Chocolate Chunks – (Semi Sweet or Dark/Milk your choice)
  • 2 Medium Eggs
  • 1/2 Coconut Sugar
  • 1/3 Cup Creamy Almond Butter
  • 3 Medium sized bananas
  • 1/4 Coconut Oil – Liquid
  • 2 Tsp Vanilla extract
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Baking powder
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Cinnamon
  1. Preheating oven at 350°F while that’s getting ready start mixing all dry ingredients together: Spelt Flour, Coconut Sugar, Baking Power, Baking Soda, and Spices.
  2. Next take another mixing bowl peel the bananas and mash them but leave them a bit chunky, because you will then add the almond butter and cream/mix together.

3. Take a cup or small bowl and beat the 2 eggs before adding into the wet mix. Then add the vanilla, and coconut oil and mix thoroughly.

4. Finally add the dry mix into the wet mix in small batches until you get a smooth thick batter.

5. Lastly add the chocolate chunks, one tip we like to use is to sprinkle a bit of flour on them before adding to the batter to ensure they don’t sink to the bottom. (You can save some for topping if you want a more ascetic presentation.)

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7. Prep the muffin tins with liners, we wanted to make ours festive for October so we used Halloween themed liners.

Finished Product should look something like this. One tip is to let them cool down completely so that the sides don’t stick to the liners. As you can see in one of the photos we did not have any patience and had tried some fresh out of the oven then realized the sides were completely stuck to the liner.

Hope you all try out and enjoy this recipe it is a great treat for kids to through into their lunch bags, also great for adults with their tea and coffee anytime of the day. This is a yummy dense and rich tasting bite you can enjoy without the guilt. Please feel free to add any nuts or dried fruit of your choice. Even switch out the almond butter for peanut butter, cashew butter, any nut seed butter you like.

Thank you for reading 🙂

Last minute gift doggy edition

Home made Doggy Biscuits

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Great gift idea for a dog lover

We thought we would include a last-minute gift for all of you dog lovers out there. And even if you don’t have dogs this is a great gift to give someone who loves their dog. We love to hand these treats our to our friends and family who have pups in their lives, they also seem so surprised that we thought of their extended family. And of course you can buy all the biscuits you want but something homemade and made with you love is priceless. Because you know exactly what ingredients are in it. So here is a simple recipe you can whip up last-minute, that your dogs will love.

Ingredients

  1. Coconut oil or cooking spray
  2. 2 ¼ Cups whole wheat flour, plus more for dusting
  3. 1 Cup old-fashioned oats
  4. 1 Tablespoon baking powder
  5. 1/2- 1 Cup low sodium chicken broth (add as you blend puree, add to much dough may become to wet)
  6. ½ Cup Sweet potato puree or pumpkin puree
  7. ½ Cup creamy peanut butter, at room temperature

Take a medium-sized sweet potato peel and cut into small chunks. Then grease a baking sheet with melted coconut oil before roasting at 350°F for about 30-40 minutes or until sweet potatoes become soft. Once they are soft, blend it up with some chicken broth. At this point it is easy to add too much broth while blending so we recommend adding a bit at a time, add just enough to allow for blending. (It will depend on the size of your sweet potato, how much liquid you may need.) The puree does not have to be smooth we prefer some chucks.

Combine all dry ingredients and mix well, then add your wet ingredients until it forms a dough like ball. For this particular batch we added to much chicken broth to our puree, and so we ended up with a wetter dough. But we made it work, just add more flour if this happens to you. The dogs will still end up loving it don’t worry. We also ran out of baking powder so we googled how to make it. Combine 1 tablespoon baking soda with 2 tablespoon cream of tartar mix well with a whisk and bam you have baking powder. Just a quick tip if you are like us and didn’t have it on hand.

Time to get to kneading and rolling. Knead for 30 seconds and then roll dough out to about 1/2 inch thickness.

From this point you can start cutting out your biscuits flouring as needed as you go along re-rolling your scrap pieces. Line your baking tray with parchment paper or spray with cooking oil. Bake at 375°F for about 20-35 minutes depending on how crisp you want it.

You should end up with something that looks like this. We always buy containers at the dollar store and then line them with tissue or parchment paper and stack them in layers.

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Let the hounds enjoy! You can also give them a try, we did it just tasted like bread to us lol.

4 Ingredient Beer Bread

Beer and Bread, what else is there to say.

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Now this Beer Bread recipe will be a favorite for beer drinkers, and non-drinkers my mom for example hates the taste of beer but loves the taste of this bread. We’ve experimented with this recipe with many different types of beers IPA, Hefeweizen, Stouts, and Ales but something about the good ol Lagers that make the bread taste the best. In this recipe I used Tecate left over from Thanksgiving at my parents house there’s always leftover of ‘those beers’ the good beers always go first, actually the hard alcohol goes first in my family. I think the lagers have the right blend of hops and malts ratio hat give the bread the right flavor balance and bake. I tried a Guinness thinking hmm Guinness a nice creamy, coffee, and chocolatey taste so the bread has to come out bomb. I was wrong it resembled more like dirt clod then bread and tasted pretty close too. The first time we made this bread we used Budweiser, and it surprisingly came out the best. When baking with beer you get a nice malty flavor from the bread and the sugar you add mixes nicely with the hops. Bread and beer are meant to be one, there processes are very similar the yeast makes the bread rise and the yeast in beer makes it alcoholic they’re just meant to be together.

Beer Bread Recipe

Prep-Time (10min)

Bake at 375°F for (1 Hour) or until golden crust forms.

  • 3 Cup Self Rising Flour
  • 1/4-1 Cup Sugar (Coconut sugar, palm sugar, ect.)
  • 1 Can Warm Beer (We leave our cans on the stovetop while the ovens pre-heating.)
  • 1/4 Melted Butter (You can either pour the butter ontop of batter or mix into batter.)
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Only 4 things needed self rising flour, sugar, beer, and butter for the topping to get the crust crusty

The first batch we made was with white sugar, Tecate, and butter poured on top of batter.

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But it sure is tastey.

The second batch we made with Coconut sugar, Tecate, and butter mixed into the batter.

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The color is on the browner side because of the sugar used.

Enjoy it straight out of the oven, Try out this recipe and let us know what you think down in the comments below.

Thee Banana Nut Bread

Raph’s Banana Nut Bread Recipe

This is my first official post it feels kinda weird because I am a very reserved person even to people I’m close to, so this is gonna be a huge leap for me. Now to the recipe on to this banana nut bread. First things first before baking I put some sounds on. This day I was feeling classy with some YO-YO Ma playing J.S.Bach, it always puts me in the right mood. So this recipe is pretty fool-proof which is why I use it, and because it always comes out moist, dense, and delicious. People who know me know I love any type of bread it’s embedded in my DNA. The smell you get passing by a bakery will always steal my already short attention span. The smell of this bread baking fumigates the whole house with a sweet banana aroma. During this time of the year I get a lot of requests to make this bread mainly cause nobody else likes to bake in my family but me. I don’t mind though I love to create in many forms. Hope you enjoy this bread I know I do.

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So we start with smashing the bananas
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A fork works very well in smashing to mush
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Then we mix all the dry ingredients
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Then mix your wet into the dry
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I like to oil an powder my bread pan so it comes out clean
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Then bake bread until you get a clean toothpick, and eat before the savages get to it

Bake at 350 degrees for 1 hour our until toothpick is clean.

The ingredients are as follows:

  • 4 ripe bananas (unripe optional)
  • 2 1/4 cups flour
  • 2± cups sugar
  • 1 1/3 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1 cup chopped walnuts