Well, take Challenge and ended with a fun and healthy quick snack to make and fun to eat!
This is what you need:
• 1 oz bag of freeze-dried strawberries• 1/2 jicama, peeled and sliced
1. Pull the freeze-dried fruit in a food processor and blend until it turns into a fine powder. (Be sure to remove that little stay-fresh packages before the merger).
2. Serve the fruit powder in a small bowl or bag with zipper with a handful of jicama sticks.
2 servings
Nutritional analysis: 149 calories, .2g Fat, 11mg sodium, 32g of carbohydrates, fiber, 14g and 3g of protein
Maui Wowi bars
Maui is by far our favorite place to vacation.
These candy bars to combine two of my favorites Maui indulgences, tender, mango sweet and buttery, salted macadamia nuts.
A bite from this treatment and you will be able to hear the waves in his ear.
This is what you need:
• 1 cup of unsweetened drying, mango
• 2 cups of coffee, roasted, salted macadamia nuts
• 2 tablespoons of sesame seeds
• 1/4 cup toasted sunflower seeds, salty
• 1/4 cup shredded, unsweetened coconut more 2 tbsp.
• 2 tablespoons of flax
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 cup of coconut oil.
• 1 tablespoon of raw honey
1. Preheat oven to 325 degrees F. Put parchment paper on the bottom of 8×8 inches widescreen and rub with coconut oil melted.
2. Place the handle dry in a bowl of hot water and let stand for 15 minutes. Drain the water and cut the mango into small pieces.
3. Combine the macnuts, sesame seeds, sunflower seeds, 1/4 cup shredded coconut flour, flax, ginger and cinnamon in a food processor. Until the pulse thin and well combined.
4. In a saucepan over very low heat, melt the coconut oil and raw honey. Turn the food processor and pour the mixture of coconut oil. Allow the mixture until fully incorporated.
5. Transfer of the dough in a medium bowl. Carefully mix in the mango pieces.
6. Press the dough evenly in the prepared pan, then sprinkle with the rest of 2 tablespoons of coconut.
7. Bake for 25-30 minutes until the top is golden. Leave to cool for 20 minutes in the pan, and then transfer the entirety of the frying pan to the fridge to cool before cutting into bars.
8. Serve and enjoy.
24 bars
Nutritional analysis: 143 calories, 13g Fat, 36g of sodium, 6g of carbohydrates, fiber, 2G and 2g of protein
Real healthy granola bars
Yay! Here is a healthy version of the package and pumped-full-of-sugar-and-gluten free granola bars that kids love it!
Whole seeds, nuts, grated coconut, and mini chocolate chips combined with almond butter, flour of flax oil, coconut and maple syrup making these bars super tasty and fully loaded with vitamins, minerals, and calories, usable real.
This is what you need:
• 2 tablespoons of ground flax
• 3 tablespoons of filtered water
• 1/3 cup coconut oil, melted
• 1/4 cup pure maple syrup, grade b
• 1/2 cup of almond butter (without added sugar)
• 1/4 teaspoon almond extract
• 1/2 cup raw pumpkin seeds
• 1/2 cup toasted sunflower seeds, salty
• 1/2 cup sliced almonds
• 1/2 cup mini free of dairy products, soy free chocolate chips
• Bitter, 1/2 cup shredded coconut
1. Preheat oven to 325 degrees F. The end of a line of 8×8 inch with parchment paper, bread, and coat with coconut oil. Set aside.
2. In a small bowl combine flour of flax and water. Stir with a fork and put them to thicken.
3. In a small saucepan over low heat, combine coconut oil, almond oil, maple syrup, butter, and almond extract. Stir occasionally and remove from heat when melted. Allow cooling approximately 10 minutes.
4. Add the flour thickened linen to the pan and mix to combine.
5. In a medium bowl, combine the seeds, nuts, coconut and chocolate chips. Pour the mixture of almond butter and mix well. Press mixture into prepared pan.
6. Bake for 25-35 minutes, until golden brown and bubbly. Remove from oven and let cool in the tray for 15 minutes.
7. Once cooled, loosen the sides with a knife, then invert on a cutting board. Remove the parchment paper peeling carefully. Place all the cut-off plate in the fridge for 15 minutes - this is an important step to ensure that its bars harden thoroughly and do not disintegrate. After 15 minutes, remove from fridge and cut into 20 bars. Store in an airtight container in the refrigerator.
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