Seedy Orange Squares

Seedy Orange Squares

The seedy orange squares

Seedy Orange Squares

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 22 small squares

1-2

Seedy Orange Squares are healthy and a perfect snack for everyone. They are yummy, easy to make, and easy to eat, maybe too easy. They tick the "yum box as well as the good for you" box. They are gluten free, dairy free, and nut free. Make a batch today and have them as the go to healthy snack for your action packed weekend.

Ingredients

  • 12 madjool dates, pitted
  • 2 cups organic coconut, shredded, no sugar added
  • 3 tablespoons coconut oil, measured after its been melted
  • 3 tablespoons mixed toasted seeds (pumpkin, sunflower, flax, and sesame seed)
  • 1 teaspoon vanilla extract/paste or powder
  • 2-3 drops of Wild orange essential oil (I used do Terra)
  • 1 teaspoon cinnamon
  • ½ teaspoon clove
  • ½ teaspoon cardamom
  • 1 pinch sea salt
  • Helpful Hint: mix the orange oil into the melted coconut oil before adding it to the mix - it will combined better.

Make it like so....

  • In a dry fry pan, over low heat, toast the mixed seeds. You will want to keep an eye on the pan and keep the pan moving so the seeds don’t burn. When they start to pop and become fragrant they are done. Turn off the heat and add them directly to a blender or food processor.
  • Add in the rest of the ingredients and mix until well blended and sticky.
  • If you have a silicon tray like the one pictured, simply press the portions of the mixture into each slot. I managed to get 22. If not, you can always roll them into balls or press into a shallow pan and cut little squares. Pop into the freezer for about 20 minutes, this will allow you to handle them and remove from molds.
  • Storage, I keep mine in the freezer.

Notes

Notes: The selection of seeds is up to you, when I was creating this recipe, I wanted a snack that was packed full of fibre, protein and good fat.

All are good sources of dietary fibre, low GI helping to manage blood sugar. Together, they are a powerhouse of minerals that our bodies love. I choose to combine them because I love the flavor they all bring to the party!

+ Flax seeds – omega 3, great fibre content, antioxidants, copper +Sesame seeds – calcium, iron, zinc, selenium, fibre, iron, manganese, magnesium, vitamin b1, copper +Sunflower seeds – vitamin E/B1,B6 Foliate, niacin, selenium, manganese, magnesium, copper +Pumpkin seeds – magnesium, protein, zinc, iron, antioxidants, manganese

Equipment: You will need a high powered blender or food processor for this recipe

http://warmlynourished.com/seedy-orange-squares-a-healthy-snack/

Blueberry Muffins

Blueberry Muffins

blue berry muffins

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 regular size muffins OR 48 mini muffins

1

Bursting with blueberries, these muffins have been tested on adults and kids and I have yet to find anyone who doesn't love them. Enjoy and share them with your special loved ones!

Ingredients

  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • ½ cup almond meal (or hazelnut meal)
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 large eggs, lightly beaten
  • ¼ cup coconut oil (melted)
  • 1/3 cup apple puree (sauce)
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2/3 cup real maple syrup
  • 2 cups blueberries (or use other fresh berries)

Make it like so....

  • Heat the oven to 180 degrees C and line 1 standard-sized muffin pan with paper liners.
  • In a large bowl, stir together the dry ingredients (buckwheat flour, rice flour, almond meal, flax-seed, baking powder, baking soda, sea salt and cinnamon)
  • In a separate bowl, mix together the remaining ingredients (wet) but not the blueberries.
  • Mix together the dry and wet ingredients until just combined, and then fold in the blueberries.
  • Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Notes

This is a modified version of the original from Megan Telpner, Academy of Culinary Nutrition.

http://warmlynourished.com/blueberry-yummy-muffins/