Tag Archives: nut

Cranberry Orange Cashew Cookies

6 Dec

Cranberry Orange Cashew Cookies

 

 

INGREDIENTS

2 1/2 cups almond meal
1/4 tsp sea salt
1/2 tsp baking soda
1 cup finely chopped cashews
1/2 cup butter, melted
1/4 cup steviva blend
1 tsp vanilla extract
1/2 cup dried, chopped cranberries
1/2 tsp orange extract (or you could use orange zest)

DIRECTIONS

Simply combine all ingredients in a bowl and mix well. Roll the dough up in plastic wrap to a diameter of about 2 inches, and chill in the freezer until firm.
Preheat oven to 375 degrees.
Remove dough from freezer and unwrap. Cut into 3/8″ thick slices and place on parchment lined cookie sheet. bake for approx 9 minutes. Allow to cool on cookie sheet.

 

Serving Size: Makes 30 cookies

Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 117.8
  • Total Fat: 9.8 g
  • Cholesterol: 8.3 mg
  • Sodium: 56.5 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.7 g
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Nut Butter Bars

10 Jan

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INGREDIENTS

Base1 cup coconut ghee (you could also use coconut oil or butter), melted
2 cups unsweetened, shredded coconut
5 scoops whey chocolate protein powder (approx 2 cups)
1 cup nut butter (I used almond)

Topping

200 grams dark chocolate (I used Pralus 100% cacao)
1/3 cup coconut milk
1 tbsp steviva blend (or a dash of stevia powdered extract)

TIPS

You may need to add more or less whey protein powder depending on how much moisture your powder absorbs

DIRECTIONS

Combine BASE ingredients and spread into 9×13″ pan. Melt chocolate, add steviva and coconut milk. Spread on top of base.
Chill, cut and serve.

Serving Size: makes 20 bars

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 301.4
  • Total Fat: 25.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 13.9 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.3 g

Spicy Cranberry Pecan Snacks

10 Jan

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INGREDIENTS

    2 cups whole pecans (230 grams)
    1 egg white
    1 tbsp Steviva Blend
    1 tsp Saigon cinnamon
    1/2 tsp sea salt
    1/4 tsp cayenne
    1 1/3 cups, dried, unsweetened, unsulphured cranberries

DIRECTIONS

Preheat oven to 225 – 250 degrees.
Combine egg white and spices in a bowl. Toss pecans into mixture to coat evenly. Spread onto a parchment lined baking sheet. Bake for about 25 minutes until egg white has dried.
Remove from oven and allow to cool. Mix in the cranberries.

Makes 10 servings. 1/3 cup each

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