These Blueberry Muffins are low-fat and wheat/gluten free and high protein. They have a nutty texture and full of flavor.
Ingredients
6 T Egg Whites 1 cup Water 3 oz unsweetened apple sauce 2 1/2 cups Oat Flour 2 scoops Whey Protein 3 tsp Baking Powder 1 tsp Salt 10 oz Blueberries
Directions
Preheat oven to 400 degrees.
Place liners in cup cake tin.
Combined egg whites, water, and apple sauce. In a Mixing bowl combined oat flour, whey protein, baking powder, and salt. Stir Blueberries into the dry ingredients.
Fold wet ingredients into dry ingredients. Divide into the 12 liners. Bake for 20-25 minutes.
Nutrition Facts are approximate numbers 12 servings – 124 calories per serving
I grew up with several peach trees in our yard so fresh peach pie was a tradition. The one thing I didn’t like was how quickly the crust would go soggy. I also love cream cheese pies, so this is an amazing combination of both.
Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.
Preheat oven to 375 degrees.
In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.
Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.
Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.
Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)
Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.
Place an oven rack in the middle of the oven. Preheat to 375 degrees.
Bake until the crust for 15-20 minutes approximately.
Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.
Pie Filling
INGREDIENTS
8 oz Softened Cream Cheese 2 – 4 T Honey (depending on how sweet you want it.) 4 1/2 cups Diced Fresh Peaches 1 envelope Unflavored Gelatin 1/4 cup Water 1 tsp Lemon Juice 1/2 cup Boiling Water
DIRECTIONS
Combined cream cheese and honey until smooth. Spread on the bottom and sides of the crust. Refrigerate with preparing the peaches.
Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water.
Peel and dice peaches. Place 1/2 cup in a separate bowl.
Boil water. Dissolve gelatin in 1/4 cup water, and lemon juice. Stir in 1/2 cup of boiling water. Slowly pour over 1 1/2 cup peaches and while pureeing with a emersion blender.
Add remaining peaches in to the puree. Carefully spoon into the chilled pie shell. Pour any remaining liquid into the pie shell. Chill for 2 hours prior to eating.
You can adapt these oatmeal cookies to your favorite mix-ins. Our family likes Oatmeal Raisin, Oatmeal Butterscotch, Oatmeal Craisin with White Chocolate, or Oatmeal with Walnuts and Chocolate. Pictured are Oatmeal Butterscotch and Oatmeal Craisin with White Chocolate.
Ingredients
1 1/2 c Butter 3 cups Packed Brown Sugar 1 T Vanilla 2 T Cinnamon 4 Eggs 1/2 cups Sour Cream 1 tsp Salt 2 tsp Baking Powder 1 tsp Baking Soda 4 cups Oat Flours 5 cups Rolled Oats
3-4 cups mix-in of choice:
Chocolate Chips
White Chocolate Chips
Butterscotch Chips
Cinnamon Chips
Raisins
Craisins
Walnuts
Pecans
Directions
Preheat oven to 350. Line baking sheets with parchment paper.
Cream together butter and sugar. Mix in vanilla, cinnamon, eggs and sour cream until smooth. Stir in salt, baking powder, baking soda, flour and oats.
Stir in the mix-ins
Cookies Spread when baking so scope them on to a baking sheet 2-3 inches apart. (The ones in the picture were too close and grew together.)
Bake for 12-14 minutes. Allow to cool on the baking sheet.
This tasty tree can be used for a brunch or a dessert.
Ingredients
Cake
3/4 C Butter Softened 1 1/4 C Sugar 1 T Vanilla 3 Eggs 1 1/4 C Milk 1 C Namaste Flour 1 C Bob’s Red Mill 1 to 1 Gluten Free Flour 1/2 tsp Salt 2 1/2 tsp Baking Powder
Cinnamon Sugar
1/2 C Butter Softened 1 1/2 C Packed Brown Sugar 3 – 4 T Cinnamon (depending on preference)
Cream Cheese Filling
8 oz Cream Cheese Softened 1 Egg
Directions
Preheat oven to 350 degrees. Grease a 9 X 13 pan.
Cake – Cream together butter and sugar. Add in vanilla, eggs, and milk. Combined flours, salt, and baking powder. Fold dry ingredients into the wet ingredients.
Cinnamon Sugar – Cream together butter, brown sugar, and cinnamon.
Cream Cheese Filling – Cream together cream cheese and egg.
Pour cake batter into pan. Dollop cinnamon sugar and cream cheese over cake batter.
Swirl ingredients in the pan. Bake for 40-45 minutes.
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.
Beyond Food Is Art 