Tag Archives: maple sweetened

Toasted Quinoa Goji Berry Cocoa Energy Balls

These are like a bowl of hot cereal in a ball, which makes them great for breakfast. I love the whole grain earthiness of these energy balls and all the great nutrition in them. The coating of raw cocoa powder on the outside gives them the perfect bittersweet flavor when you bite into them plus an extra nutrition boost.

Not only are these great for breakfast, but for a mid-morning or afternoon snack.

The flavor of toasted quinoa flakes is warm, nutty and gives them depth of flavor. I get my organic non-GMO quinoa flakes at nuts.com. They come in a nice sized bag of one pound or five pounds. Quinoa is a complete protein, it contains all nine essential amino acids, so it is a wonderful choice for breakfast or snacking! It’s also a great source of iron and dietary fiber and easy to digest, because it’s actually a seed, but the nutrition world considers it a whole grain.

Energy Balls Ready to Bake

Goji Berries contain antioxidants and Vitamins A and C and Zeaxanthin which is good for eye health. Dried ones are chewy, and earthy which gives these balls substance, meaning if you like chewy whole grain textures, you will like these a lot. A few of these with a cup of hot tea on a stormy day, like today here, is perfect.

The kitchen smells so good when you are toasting the quinoa flakes, warm and homey. Here’s the recipe.

Toasted Quinoa

Toasted Quinoa Goji Berry Cocoa Energy Balls

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Quinoa Flakes (I love these organic gluten free ones!)

1 Medium Sized Ripe Banana

3/4 Cup of Dried Goji Berries (organic, sundried, no sulphur ones are my choice.)

1/4 Cup of Maple Syrup

2 Tablespoons of Olive Oil

2 Tablespoons of Ground Flax

2 Tablespoons of Cocoa Powder (reserved for rolling) I use raw cacao

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Allspice

1/4 Teaspoon of Salt

Directions:

On a rimmed cookie sheet lined with parchment paper, spread out your quinoa flakes in a even layer. Toast in your preheated oven for seven minutes stirring halfway through. This will be after five minutes.

Remove the quinoa flakes from the oven when golden brown and set aside to cool.

Place your goji berries in a food processor with a blade attachment and pulverize them on high until they are mostly powder with a few bits left. This takes about one minute. Add the flax and banana (broken into pieces) and blend on high. Scrape down the sides of the food processor with a rubber spatula. Now, add the remaining ingredients except for the quinoa flakes and cocoa powder. Blend until very smooth, scraping down the food processor once. Add the toasted quinoa flakes and pulse until they are evenly and completely blended into your energy mix. It should be thick and easy to scoop.

Lay out a cookie sheet with parchment paper, and put the cocoa powder on a small plate beside it for rolling. With a cookie scoop, scoop out tablespoon sized balls and drop them right onto the cocoa powder. Roll them around with your fingers until coated with the cocoa and then pick them up and perfect them into balls. Place them on the cookie sheet two inches apart. This recipe makes 14 energy balls.

Bake in your preheated 350 degree F. oven for ten minutes. Remove them from the oven, and cool completely on the cookie sheet before eating. These will store in a sealed container on your countertop.

These are a healthy gluten free snack that will give you energy, fiber and great nutrition.

Grain Free Apple Tart

This is one of the desserts I am making for Thanksgiving this year. I love the warmth of the spices in apple desserts. It’s no surprise how popular apple pie scented candles are, and an apple tart baking in the oven makes the whole house smell amazing! I make a homemade non-toxic air freshener on my stove top with apples, oranges, cloves and a cinnamon stick. Here’s how if you want to do this……smells wonderful!

Apple Tart - Grain Free

I use coconut butter, maple sugar and cinnamon in the crust, which is similar to a sugar cookie crust. The apples are sweetened with maple sugar and apple butter. Because there is no top crust on this tart, I found tenting the pie while baking holds in the moisture and makes the apples retain their juiciness.

Apple Pie Tart Pin

Grain Free Apple Tart

Preheat your oven to 350┬░ F and line an 8″ tart pan with parchment. I used a ceramic one, a pie pan will work as well. I have also made this recipe in a square metal baking pan.

Crust:

1/2 Cup of Coconut Flour

1/2 Cup of Coconut Butter

1 Egg

1/3 Cup of Maple Sugar

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

In a food processor, process the crust ingredients until it is crumbly and blended well. Pour the crumbly mixture into the prepared pan, and press firmly and evenly with your fingers to form the crust. Bake in your preheated oven for 15 minutes. Remove from the oven and set aside.

Apple Filling

I used Cortland apples in this recipe. You can use any tart apple or combination of apples that are good for pies including McIntosh or Granny Smith.

Ingredients:

6 Cups of Tart Apples, peeled, cored and sliced 1/2″

1/4 Cup of Apple Butter, I use this clean brand, just apples and juice

1/4 Cup of Maple Sugar plus 1 Tablespoon for the top

2 Tablespoons of Lemon Juice

2 Tablespoons of Olive Oil or Coconut Oil, melted

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Allspice

1/4 Teaspoon of Cardamom

1/4 Teaspoon of Ginger

1/8 Teaspoon of Nutmeg or Mace

1/8 Teaspoon of Sea Salt

Toss the apples with the lemon juice. Then, add in the maple sugar, spices and salt, and toss to coat evenly. Finally add the apple butter and olive oil or melted coconut oil and toss. Spread the apples evenly on top of the crust. Cover the pan with aluminum foil and seal the edges. Bake in your preheated oven for 60 minutes. Remove from the oven, and pierce an apple slice with a fork to make sure it is tender. Then, sprinkle the apples with the remaining one tablespoon of maple sugar, and bake uncovered an additional 10 minutes. Remove from the oven and cool.

This tart is great as is, but I do believe I will be adding my recipe for coconut whipped cream to embellish the top on turkey day! The recipe is here for that.

Coconut Milk Whipped Cream

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