After the holidays it’s nice to have some healthier snack options available! These no bake peanut butter and quinoa balls are really yummy and you will only need 5 ingredients you might already have in your pantry. I used quinoa puffs instead of rice crispies since I already had that on hand.
No-Bake Peanut Butter Quinoa Balls
Yields 14 balls
1/2 cup natural peanut butter
1 tbsp honey
1 cup quinoa puffs
1/2 tsp cinnamon
1/3 cup shredded coconut
-Mix all ingredients, except coconut, together and refrigerate for half an hour.
-Form into bite size balls and roll in the coconut. Store in an airtight container in the refrigerator for up to a week.
-Feel free to use regular peanut butter or any other nut butter of your choice.
I wish you all a very happy and healthy New Year!!!
These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.
Healthy Almond & Oatmeal Breakfast Muffins
Yields: 12 mini muffins
1 cup creamed honey
1/4 cup olive oil or melted coconut oil
1 tsp cinnamon
1/4 tsp clove
pinch of sea salt
1 cup ground almonds
2 1/2 cups oats
1tsp baking powder
1/4 cup flaxmeal
1/4 cup raisins, chocolate chips, cranberries…
– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)
– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.
-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.
This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!
Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.
Almond Coconut Fruit Tart
3 1/2 cup ground almonds
1/2 cup coconut sugar
1/2 tsp cinnamon
pinch sea salt
1/2 cup butter melted
-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.
500 ml coconut milk
4 tbsp corn starch
1/3 cup honey
1/2 tsp vanilla extract
-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.
-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.