Coconut-Almond Granola

Coconut-Almond Granola
Prep Time
[q:3 1/4] hours
Number of Servings
8
Ingredients
  • 5 cups rolled oats (not instant)
  • 1 cup dried coconut flakes
  • [q:1/2] cup coconut oil
  • [q:1/2] cup honey
  • [q:1/4] tsp salt
  • 1 cup sliced almonds
Directions
  1. Add oats and coconut flakes to the insert of a 6-quart slow cooker.
  2. Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
  3. Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
  4. Stir in almonds and transfer to an airtight container to store.
Nutrition Info
541 Calories, 11 g Protein, 58 g Carbohydrates, 9 g Fiber, 33 g Total fat (19 g sat), 79 mg Sodium, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin E, [nutrition:2]  Vitamin B1 (thiamine), B2 (riboflavin), Zinc, [nutrition:1] Iron

Almond Butter and Banana Toast

Almond Butter and Banana Toast
Number of Servings
Serves 1
Ingredients
Directions
  1. Fork split and toast the Ezekiel 4:9 Sprouted Flax English Muffins.
  2. Spread almond butter onto English muffin.
  3. Add sliced bananas.
  4. Drizzle with honey.
Nutrition Info
Drizzled with 2 teaspoons honey: 320 Calories, 9 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 20 g Total sugars (11 g Added sugars), 6 g Fiber, 10 g Total fat (1 g sat), 204 mg Sodium, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Phosphorus, [nut:1] Vitamin B3 (niacin), Calcium, Iron, Magnesium, Zinc

Peanut Butter Crunch Balls

Peanut Butter Crunch Balls
Prep Time
30 min prep time
Number of Servings
makes about 15 balls
Ingredients
  • 1 cup peanut butter 
  • [q:1/2] tsp Himalayan pink salt or sea salt
  • 2 cup pitted Medjool dates
  • 1 cup raw blanched peanuts, toasted* 
  • [q:1/4] cup cacao nibs**
Directions
  1. Process peanut butter, salt, and dates in a food processor for 1 minute, or until they form a sticky paste. 
  2. Add toasted peanuts and pulse for 30 seconds to 1 minute, depending on how chunky you want them to be. Add cacao nibs and pulse for 10 seconds more. 
  3. Roll mixture into about 15 balls and store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition Info
Per serving (1 ball): 245 Calories, 7 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 68 mg Sodium, [nutrition:2] Vitamin B3 (niacin),  [nutrition:1]  Vitamin B6, E, Folate, Magnesium, Phosphorus

Garlicky Pumpkin Seed Snack Mix

Garlicky Pumpkin Seed Snack Mix
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • Canola oil spray
  • 1 cup pumpkin seeds*
  • 1 tsp garlic powder
  • [q:1/2] tsp ground cumin
  • 2 tsp Worcestershire sauce
  • 1 tsp water
  • 1 cup chopped walnuts
Directions
  1. Preheat oven to 375°. Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin, or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
  2. Meanwhile, in medium bowl, combine garlic powder and ground cumin. Thoroughly whisk in Worcestershire sauce and water. Remove toasted seeds from oven. When cool, add to bowl with sauce along with walnuts. Toss to coat evenly.
  3. Spread seeds and nuts on baking sheet in one layer. Bake about 10 minutes, until crisp. Remove from oven, let cool, and gently loosen from pan with end of metal spatula. Store in a tightly covered container.
Nutrition Info
155 Calories, 7 g Protein, 4 g Carbohydrates, 2 g Fiber, 14 g Total fat (2 g sat), 21 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Magnesium, [nutrition:1] Iron, Zinc

Spicy Berry Granola Bites

Spicy Berry Granola Bites
Prep Time
2 hours 10 minutes, plus 30 minutes cook time
Number of Servings
65 pieces
Ingredients
Directions
  1. Heat a large, heavy skillet and dry roast the oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
  2. Pulse the pistachios in the processor for several seconds and pour into the bowl. Place all dried fruit in the bowl and mix thoroughly.
  3. Place the syrup, honey and oil in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to thoroughly coat.
  4. Preheat to oven to 300°. Lightly oil an 11" by 7" baking sheet and spread the oat mixture evenly over. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden brown. Remove from the oven, press down on the granola with a moisten spatula and let cool for about 2 hours to harden. Slice into 1-inch squares.
Nutrition Info
52 calories, 2 g fat (29% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 9 mg sodium

Raspberry Citrus Whole Wheat Muffins

Raspberry Citrus Whole Wheat Muffins
Prep Time
30 min prep time
Number of Servings
makes 8 muffins
Ingredients
  • [q:3/4] cup whole-wheat flour
  • [q:1/2] cup sugar
  • [q:3/4] tsp baking powder
  • [q:1/4]  tsp baking soda
  • [q:1/4] tsp fine sea salt
  • 1  tsp orange zest
  • 1 large egg, beaten
  • [q:1/4]  cup milk
  • [q:1/4] cup vegetable oil or canola oil
  • 1 tsp vanilla extract
  • [q:3/4] cup fresh raspberries
Directions
  1. Preheat oven to 375°. Grease eight wells of a muffin tin or line them with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
  3. In a small bowl, stir together egg, milk, oil, and vanilla.
  4. Add raspberries to flour mixture. Add egg mixture to flour mixture and stir to combine.
  5. Fill prepared muffin cups three-quarters full with batter. Bake for 15 to 20 minutes, until muffins are golden brown on top and spring back when lightly touched in center.
Nutrition Info
Per serving: 166 Calories, 3 g Protein, 23 g Carbohydrates, 2 g Fiber, 8 g Total fat (1 g sat), 131 mg Sodium, [nutrition:1] Vitamin E, Phosphorus

Fresh Salsa

Fresh Salsa
Number of Servings
Serves 4
Ingredients
  • 8 oz cherry tomatoes
  • 1 red bell pepper
  • [q:1/3] red onion
  • 1 Tbsp cilantro leaves
  • 1 Tbsp coconut aminos*
  • Juice of 1 small lime
Directions
  1. Finely dice tomatoes, bell pepper, and onion. Chop cilantro.
  2. Add all salsa ingredients to a bowl and stir well.
  3. Serve immediately or store in an airtight container in the fridge.
Nutrition Info
 33 Calories, 1 g Protein, 8 g Carbohydrates, 2 g Fiber, 73 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6

Breakfast Trail Mix

Breakfast Trail Mix
Great for grab-and-go
Prep Time
5 minutes
Number of Servings
About 3 cups
Ingredients
  • 1 cup bran flakes
  • 1 cup crispy rice cereal
  • [q:1/2] cup pecan halves
  • [q:1/2] cup banana chips
  • [q:1/4] cup yogurt-covered raisins
  • handful diced dried fruit
Directions
  1. Gently toss ingredients together.
  2. Store in an airtight container.
Nutrition Info
Per serving (serves 4; made with 1 cup dried apricots): 362 Calories, 5 g Protein, 0 mg Cholesterol, 54 g Carbohydrates, 33 g Total sugars (6 g Added sugars), 9 g Fiber, 18 g Total fat (9 g sat), 49 mg Sodium, [nutrition:5] Vitamin B6, Vitamin B12, Folate, [nutrition:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:3] Phosphorus, [nutrition:2] Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Zinc [nutrition:1] Vitamin A, Calcium, Potassium

Ginger Cut Out Cookies

Ginger Cut Out Cookies
Prep Time
5 minutes, plus 10 minutes bake time
Number of Servings
Makes about 30 cookies
Ingredients
  • [q:1/2] cup Eden Safflower Oil
  • [q:2/3] cup Eden Barley Malt Syrup
  • [q:1/3] cup organic maple syrup
  • [q:1/4] cup hot water
  • 3 cups organic unbleached white flour, sifted
  • 2 tsp baking soda
  • [q:1 1/2] tsp ground ginger
  • [q:1/4] tsp ground cinnamon or allspice
  • [q:1/2] tsp Eden Sea Salt
Directions
  1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
  2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
  3. Lightly oil a cookie sheet.
  4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
  5. Bake for 10 minutes until the bottom of the cookies are slightly brown.
Nutrition Info
2 cookies: 221 Calories, 4 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 175 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Phosphorus

Chocolate Popcorn with Almonds and Raisins

Chocolate Popcorn with Almonds and Raisins
Prep Time
15 minutes, plus 1 hour set time
Number of Servings
10 cups
Ingredients
  • 2 Tbsp Fair Trade Certified coconut oil
  • [q:1/2] cup popping corn
  • [q:1 1/2] cups Fair Trade Certified dark chocolate, chopped
  • 1 cup Fair Trade Certified almonds, chopped
  • 1 cup raisins
  • Salt to taste
Directions
  1. In a large shallow saucepan, heat oil over medium-high heat. Drop 2 kernels of corn in pan and cover with a lid. When corn begins to pop, add remainder of kernels. Cover pan and remove from heat for 30 seconds. Return covered pan to heat and shake covered pan constantly while corn pops. When popping slows to almost a stop, remove pan from heat. Let pan sit off heat for 1 minute to allow any remaining kernels to pop. Transfer popcorn to a large heatproof bowl.
  2. Heat chocolate in a small saucepan set over medium-low heat, stirring constantly until chocolate is melted. Immediately remove pan from heat and pour half of chocolate over popcorn. Stir to coat popcorn with chocolate.
  3. Mix almonds and raisins into popcorn. Add remaining half of melted chocolate and stir to combine. Season to taste with salt.
  4. Spread popcorn on a parchment-lined baking sheet. Cool in refrigerator until chocolate has set. Store popcorn in an airtight container.
Nutrition Info
332 Calories, 6 g Protein, 30 g Carbohydrates, 6 g Fiber, 22 g Total fat (9 g sat), 147 mg Sodium, [nutrition:2] Vitamin E, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Zinc
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