These frozen “cheesecake” bites are going to be your new favorite treat!
Gluten-Free, Cinnamon, Chia, Banana Muffins Servings: 12 Preparation Time: 30 minutes Ingredients: 1/2 cup coconut flour 2 tablespoons chia seeds 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Himalayan Salt 2 tablespoons collagen powder 3 very ripe bananas 2 eggs 1/4 cup honey 2 tablespoons Gold Label or Pure Coconut Oil* 1 teaspoon vanilla extract 1/4--1/3 cup shredded coconut and/or chopped walnuts or pecans (optional) Directions: Preheat oven to 350 degrees F. Line a muffin tin with baking cups. Mix coconut flour, chia seeds, cinnamon, baking powder, baking soda, salt, and collagen powder together in a bowl. Mash bananas thoroughly and beat together with eggs, honey, vanilla, and coconut oil*. Combine wet and dry ingredients and divide evenly among the baking cups. Bake for approximately 16--20 minutes, until they are set and a toothpick comes out clean. Allow to cool slightly and serve warm with grass-fed butter. Keep in an airtight container in the refrigerator and freeze extras for later. Great for school lunches! So delicious that you’ll need to make a bunch to have any extra though! :-) *Make sure your ingredients are room temperature. Add your coconut oil last and combine well to avoid having your coconut oil solidify. **Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy! Lydia Bryant from Salem, Virginia, won $50 for this recipe and photo! Submit your recipes and photos here!
Peanut Butter, Chocolate Bars
Servings: 45 bars
Preparation Time: 20 minutes
1/4 cup Gold Label Coconut Oil* or Pure Coconut Oil
1 cup organic creamy peanut butter
20 ounces chocolate chips or chopped dark chocolate
dash of salt
1 tablespoon flax seeds
3 tablespoons chia seeds
3 1/2 cups old-fashioned oats
Melt coconut oil on the stovetop over medium heat. Add peanut butter, chocolate, and salt.
Remove from heat and add remaining ingredients. Mix well. Pour into a 9 x 13-inch glass pan and spread into bars. Chill in the refrigerator until cold, about 10 minutes.
Cut into squares and enjoy!
Myra Turmenne from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!
Bone Broth and Collagen Protein Bars
Preparation Time: 10 minutes
- 2 cups coconut oil
- 3/4 cup raw pumpkin seeds
- 3/4 cup walnuts
- 1 tablespoon cacao nibs
- 4 tablespoons collagen powder
- 4 tablespoons bone broth protein powder
- 6 tablespoons chia seeds
- 1/4 cup raw honey
- 4 tablespoons cacao powder
- 2 cups peanut butter
- 1 cup unsweetened shredded coconut
- pinch Himalayan Salt
Mix all the ingredients together in a medium mixing bowl.
Pour into a 9 x 12-inch glass pan and allow to set overnight in the refrigerator before cutting into bars and serving.
Keep refrigerated until ready to eat. They melt fast!
Orissa from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here!