Friday, September 14, 2012

Banana Walnut Chocolate Chip Muffins (wheat-free, dairy-free, gluten-free)

These muffins make a great snack and are loaded with fiber.  Be sure to drink at least 8 oz. of water each time you eat one because water is fiber's best friend! :)

3 ripe bananas
1 tsp organic vanilla extract
4 tbsp organic coconut oil
1 cup water
3/4 cup Xagave (raw agave nectar)
1 1/2 cups organic coconut flour
1/4 tsp sea salt
1 1/2 tsp baking soda
1 cup Enjoy Life chocolate chips (dairy-free)
1/4 cup raw walnuts, chopped

Preheat oven to 350 degrees.

1. In a medium bowl, mash bananas and add the vanilla, coconut oil, water, and agave.

2. In a separate bowl, sift together the flour, salt, and baking soda.

3. Mix the dry and wet ingredients together. Add the chocolate chips and walnuts.

4. Roll into balls and fill each pocket of a lightly greased muffin pan.

5. Bake at 350 degrees for 15 minutes.

Sunday, September 2, 2012

Chocolaty Chocolate Chip Pancakes (wheat-free, dairy-free)

On the weekends, I make pancakes for the family. I thought it would be fun to jazz them up a bit by making chocolaty chocolate chip pancakes. Boy were they excited!!!

I used the following ingredients but feel free to substitute with your preferred oil and milk.

2 cups Namaste Waffle & Pancake Mix
2 organic, vegetarian-fed hen eggs
2 tablespoons organic coconut oil (can use olive oil or grape seed oil)
3/4 cup organic soy milk (can use almond milk or rice milk)
1/4 tsp ground cinnamon
3 tbsp Shaklee Energizing Soy Protein Creamy Cocoa
1/4 cup Enjoy Life mini chocolate chips

Reserve chips and mix all ingredients with a blender. Stir in the chocolate chips. Pour onto preheated, sprayed griddle.

For added sweetness, top with fresh raspberries and Xagave nectar.