These tasty side dishes can spice up any meal or party.
Ingredients
2 cups Instant Maseca (Corn Flour) 1/2 cups GF Bread Flour 5 tsp Baking Powder 3/4 tsp Salt 1/3 cup Shortening 14.5 oz Can of Creamed Corn 1 cup Water 3 T Honey 2 Eggs 1/4 – 1/2 cups Tamed Jalapeños
Optional 1/4-1/2 cup cheese
Directions
Preheat oven to 425 degrees. Add maseca, flour, baking soda, and salt together. Cut shortening into dry ingredients. Combined remaining ingredients. Fold wet ingredients into dry ingredients. Grease mini muffin pans and use a cookie scoop to fill each cup. Bake for 15-20 minutes until golden brown.
Refueling your body with nutrient-packed ingredients is important. This No-Bake Energy Bites are full of feel-good ingredients and are easy to make and are a family favorite!
8 cups Rolled Oats 4 scopes doTERRA Protein powder 2 cups Peanut Butter 3/4 cups Choffy Grinds (saved after brewing) 2 cups brewed Choffy 1/2 cup honey
Combined oats, protein powder, peanut butter, and Choffy Grinds.
In a sauce pan, warm up brewed Choffy and honey.
Combined hot Choffy with oat mixture.
Use 1 inch cookie scoop to scope bites onto a cookie sheet covered with parchment paper. Allow to set up for 30 – 60 minutes. Store in an airtight container in the refrigerator.
These tasty muffins are pack with nutrients that support energy and digestion.
Ingredients
1 ¼ cups Buttermilk 1 1/4 cups All Bran cereal 1 1/4 cups Oat or Wheat flour 1 scoop doTERRA Vanilla Protein Powder 1/4 tsp Salt 2 T Raw Honey 1 T Baking Powder 1 tsp Ground Cinnamon 1 drop Cinnamon Bark Essential Oil (Optional) 1 large Egg 1/2 Applesauce
Directions
Preheat oven to 400 degrees and grease a muffin tin. In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.
In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.
Stir egg and applesauce into milk and cereal mixture. (And optional Cinnamon Bark Essential OIl)
Fold wet ingredients into dry ingredients until combined.
Scoop into 12 regular muffin cups or 24 mini muffin cups.
Bake for 12-18 minutes depending on size of the cup and a toothpick inserted in the center comes out clean.
Serve warm or cold. Warp individually to store. Store chilled up to 2 weeks.
Monkey Muffins are full of superfoods that support the body in recovery from physical work/exercise. That are also flavorful and make a great breakfast or snack.
How do the ingredients support the body?*
Bananascontains vitamin B6, fiber, potassium, magnesium, vitamin C and manganese.
Choffycontains theobromine, anandamide, antioxidants, and epicatechin.
Honeycontains antioxidants, minerals, enzymes that have many potential health benefits.
Oatscontains fiber, phosphorus, thiamine, magnesium and zinc
Ingredients
4 Bananas 1 Cup Whipped Choffy 1/2 Cup Coconut Oil 3/4 Cup Raw Honey 1 1/2 tsp Vanilla 3/4 tsp Baking Soda 3/4 tsp Baking Powder 1/2 tsp Salt 1 1/2 Cup Oat Flour 2 Cups Quick Oats
Directions
Preheat oven to 375 degrees. And line muffin tins with liners. Make Oat flour by grinding oats in blender approximately 1 1/2 cup to make 1 cup.
Smash bananas. Make whipped Choffy by blending 3/4 cup Choffy grinds with 1/4 cup brewed Choffy until it is the texture of mousse. Add in to the blender Honey, Coconut Oil, and blend until smooth.
Mix in bananas. Stir in the remaining ingredients.
Bake for 30-35 minutes. Remove from pan and let cool for at least 10 minutes before serving. These also freeze well.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This is a recipe I created back in 2012 when I was a Choffy Distributor. I love Choffy but I am not a fan of coffee or alcohol so this is the perfect replacement for me and my family. For my daughter that is gluten free we substitute gluten free graham crackers for the Lady fingers and do it in a mini bread pan for her.
Combine the Choffy and run extract in a bowl or shallow baking dish and set aside.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the Choffy mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies. . Repeat with another layer. Optional sprinkle with half of the Choffy powder and or chocolate. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
To serve cut with a sharp thin knife into squares.
*Options for making Choffy Grind Powder
1- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using a Mortar and Pestal. (My favorite way)
2- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using spice grinder.
3- Grind wet grinds in a food processor and then dehydrate.
**To strongly brew Choffy add 1 ½ cups Choffy to 32 oz Boiling Water brewed in the 48oz French Press for 30 minutes. Our favorite is to blend IC French Roast, Volta and Ecuador French Roast together.
Beyond Food Is Art 