Kitchen Tools: Food Processor
- 2 cups rolled oats
- 20 dates
- 2 Tbsp of cinnamon
- 1/2 cup coconut flour, sifted
- 4 scoops vanilla protein powder
- 1 cup peanut butter or seed butter
- 1/2 cup Almond Milk or Coconut Milk
- 1 cup jam of choice, warmed ( I used Simply Fruit Seedless Strawberry Spread)
- Put the oats, dates and cinnamon into a food processor. Process until dough forms.
- Press dough into a parchment lined 9 inch brownie pan. Place in the fridge.
- Sift the coconut flour and protein powder together.
- Add the peanut butter and almond milk to the flour mixture and blend until fluffy and smooth. Smooth peanut butter layer over crust. Place bars in the freezer for 30 minutes.
- Once the peanut butter layer is semi-firm, top with warmed jam. Place bars back in the freezer to firm up.
- Once firm, cut into 12 bars. Bars can be stored in the fridge up to 1 week.
Another Variation to try: Chocolate Protein Powder with Seedless Raspberry Jam
These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.
4 cups gluten free rolled oats
2 tsp cinnamon
pinch sea salt
1 scoop protein powder (optional)
1 cup smooth nut butter of choice (I used peanut butter)
1 cup honey (can sub for brown rice syrup/agave/maple syrup)
1/2 cup pumpkin seeds
1/4 cup raisins
1/4 cup mini semi-sweet chocolate chips
1/4 cup chia seeds
1-2 T unsweetened coconut flakes
Peanut Butter Breakfast Cookies
These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe is Gluten Free
Prep time: 10 mins
Cook time: 10 mins
- 1/2 Cup Creamy Peanut Butter
- 1/3 Cup Honey
- 1 Large Egg
- 1 Teaspoon Baking Soda
- 1 Dash of Salt
- 1 Teaspoon flax seed meal
- 2 Tablespoons Pumpkin Butter
- 1/4 Cup Semi-Sweet Chocolate Chips
- Preheat oven to 325 F and line 2 baking sheets with parchment paper
- In a food processor, add peanut butter, honey, egg, baking soda, and salt, flax seed meal, pumpkin butter and blend until smooth.
- Fold in chocolate chips.
- Drop by tablespoons of cookie batter on to lined baking sheets. Space each spoonful about 2 inches apart.
- Bake in the oven for 10 minutes. Allow to cool about 5 minutes
Note: These cookies are VERY soft and chewy. Do not overload them with additional add-ins or they will fall apart. I recommend using the mini semi-sweet chocolate chips if you can find them.
Zucchini Breakfast Cookie Bars
These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.
Prep time: 10 mins
Cook time: 12 mins
- 4 Cups Rolled Oats
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ cup flax seed meal
- 2 cups zucchini, shredded
- ¼ cup coconut oil
- ¼ cup milk
- ½ cup honey
- 2 eggs
- 1 small banana, mashed
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a medium bowl, combine, cinnamon, nutmeg, and flax seed meal.
- Add shredded zucchini into bowl. (I shredded mine in my Ninja Food Processor)
- In food processor, add oil, milk, honey, egg, banana, and vanilla in food processor and pulse until blended.
- Slowly add wet ingredients to oats/zucchini and blend until just combined.
- Fold in chocolate chips
- Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
- Bake in the oven for 25 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.