Friday, October 30, 2015
Thursday, October 29, 2015
Pumpkin and Sea Salt Almond butter truffles
Left: Cinnamon Dusted Carrot/Pumpkin TrufflesRight: Almond Butter truffles topped with Sea Salt
I used two different recipes to create these and then gave it my own little spin. The recipes are from the following links: Chocolate Almond Butter Balls: https://www.pinterest.com/pin/441141725978925051/
and
Paleo Carrot Cake Truffles:
http://livinghealthywithchocolate.com/desserts/paleo-carrot-cake-truffles-5029/
The modifications:
Carrot Cake Truffels: I added some pumpkin puree with pumpkin pie spice, cinnamon in the mixture. I also used doTerra Cinnamon oil in the melted chocolate
and dusted the truffles with Cinnamon
Almond Butter truffles: I sprinkled course sea salt on the truffles as the chocolate was hardening
Tuesday, October 27, 2015
Happy Halloween from Longwell Massage Therapy, Inc
Thursday, October 22, 2015
Wednesday, October 14, 2015
Yummy Almond Butter and Flax seed Cookies (hcg, paleo, wheat free, sugar free)
Yummy Almond Butter and Flax seed Cookies (copied the receipe and gave it a little twist)
Dry Ingredients in a seperate bowl:
1 cup Almond Flour (you can use any nut flour)
1 tsp Baking Soda
1 tsp Baking Powder
Wet Ingredients:
1/4 cup butter or 1/4 cup of coconut oil (I used 1/8c butter and 1/8c coconut oil)
1/2 cup Almond Butter (no sugar) or any nut butter
1 Tbs Flax seeds (I opted for freshly ground almond butter that already contained flax)
1/2 cup Xylitol (or other sugar alternative that you prefer)
1 tsp Vanilla or almond extract
1 Egg
-beat or blend wet ingredients.
Mix wet and dry ingredients.
Roll about a tablespoon of dough into a ball and place on ungreased cookie sheet. Place dough balls about 2 inches apart. Press down with a fork in a criss-cross pattern. Bake at 350 degrees for about 12-15 minutes until the tops start to turn brown. Remove pan from oven and allow cookies to cool for a few minutes on the pan, then remove to finish cooling on a cooling rack.
Dry Ingredients in a seperate bowl:
1 cup Almond Flour (you can use any nut flour)
1 tsp Baking Soda
1 tsp Baking Powder
Wet Ingredients:
1/4 cup butter or 1/4 cup of coconut oil (I used 1/8c butter and 1/8c coconut oil)
1/2 cup Almond Butter (no sugar) or any nut butter
1 Tbs Flax seeds (I opted for freshly ground almond butter that already contained flax)
1/2 cup Xylitol (or other sugar alternative that you prefer)
1 tsp Vanilla or almond extract
1 Egg
-beat or blend wet ingredients.
Mix wet and dry ingredients.
Roll about a tablespoon of dough into a ball and place on ungreased cookie sheet. Place dough balls about 2 inches apart. Press down with a fork in a criss-cross pattern. Bake at 350 degrees for about 12-15 minutes until the tops start to turn brown. Remove pan from oven and allow cookies to cool for a few minutes on the pan, then remove to finish cooling on a cooling rack.
Friday, October 2, 2015
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