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.
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.
I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.
Ingredients
3 Eggs 1 cup Brown Sugar 1 cup Sugar 1 1/4 cup Grapeseed or Avocado Oil 2 cup Grated Zucchini 1 T Vanilla 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Salt 1/2 cup Cocoa Powder 2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend 12 oz Mini Chocolate Chips
Directions
Preheat oven to 375.
Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.
Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.
Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.
I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.
Ingredients
3/4 cup Coconut Flour 1 tsp Baking Soda 2 T Poppy Seeds 1/4 cup Sour Cream 1/3 cup Oil (Avocado or Grapeseed) 4 Large Eggs 3 T Lemon Juice 30 drops doTERRA Lemon Oil
Direction
In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.
In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.
Preheat oven to 350 degrees.
Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.
Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Optional:
Drizzle with Lemon glaze.
Lemon Drizzle
1 T Unsalted Butter melted 2 T Lemon Juice 1/2 cup Powdered Sugar
We have played around with several recipes before landing on this one. It is moist and fluffy. The key is the combination of oil and sour cream as well as using 2 different gluten free flour blends.
Ingredients
1 1/4 cups Namaste Gluten Free Flour 1 cup Bob’s Red Mill 1-1 Gluten Free Flour 3 tsp baking powder 1 tsp salt 1 3/4 cups sugar 3 eggs 1/2 cup Grapeseed or Avocado Oil 1 T Vanilla Extract 1 tsp lemon juice 1/2 cup sour cream 1 cup Whole Milk
Directions
Preheat oven to 350 degrees. Grease 9X13 pan.
Combined the flours, baking powder and salt. Combined remaining in separate bowl.
Using a hand mixer whisk in 1/3 of wet ingredients to dry ingredients. Repeat twice and mix well.
Pour into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
Store at room temperature with an airtight lid.
Serve with Butter Cream Frosting or Berries and Whipping Cream.
1/2 cup Unsalted Butter 1 1/2 cup Creamy Peanut Butter 2 cups Packed Brown Sugar 4 Eggs 1 tsp Vanilla 1 tsp Baking Soda 1 tsp Baking Powder 1 tsp Salt 1 cup Peanut Flour 1 cup Flour or Namaste Gluten Flour 1/2 cup Sugar (for rolling in)
Directions
Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.
I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.
Ingredients
8 oz Cream Cheese 4 oz Unsalted Butter 14 oz Bisquick (Gluten Free Bisquick) 4 oz Milk 16 oz Strawberry Cream Cream 2 oz Bisquick (Gluten Free Bisquick)
Directions
Preheat oven to 350 degrees. Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture. Bake for 20-30 minutes until lightly golden brown. Cut into 9 pieces. You may want to serve with a glaze.
Cream Cheese Glaze
4 oz Cream Cheese 2 T Unsalted Butter 1/2 cup Whipping Cream 1 T Pure Vanilla or 1 tsp Almond Extract 1 cup Powdered Sugars *optional food coloring Whip together with mixer.
Simple Glaze
1 T Unsalted Butter 1 T Milk 1/2 tsp Vanilla 1 cup Powdered Sugar *optional food coloring Whip together with mixer
Beyond Food Is Art 