COOKIES, MUFFINS & BARS. Created by Mama Recharged

COOKIES, MUFFINS & BARS Created by Mama Recharged

Double Chocolate Black Bean Cookies 10 ingredients 25 minutes 10 servings 1. Preheat oven to 375. Line a baking sheet with parchment paper. 2. Measure out 1.5 cups black beans (or 3 cups if you are doubling the recipe). Combine black beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth. 3. Add in flour, cacao, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to gently stir in the chocolate chips. 4. Measure out even amounts of dough onto the cookie sheet (we use 2 tbsp per cookie) and use your hands to form into cookies. Sprinkle a few chocolate chips on each cookie and press down gently for good measure. Bake in the oven for 15 (chewy) to 20 minutes (crispy). 5. Remove from oven. Let cool and enjoy! 2 cups Black Beans (cooked, drained and rinsed) 2 tbsps Unsweetened Almond Milk 2 tbsps All Natural Peanut Butter 2 tbsps Coconut Oil (melted) 1/4 cup Coconut Flour 1/4 cup Cacao Powder 1/4 cup Raw Honey 1/2 tsp Cinnamon 1/8 tsp Sea Salt 1/4 cup Organic Dark Chocolate Chips No Cacao Use cocoa powder instead.

Coconut Oatmeal Raisin Cookies 10 ingredients 25 minutes 12 servings 1. Preheat oven to 350. 2. In a large mixing bowl, combine oats, almond flour, baking soda, cinnamon, sea salt, raisins and coconut flakes. 3. In a separate bowl, combine melted coconut oil, maple syrup and eggs. Whisk and pour into the large bowl with dry ingredients. Mix well. 4. Roll cookie dough into balls and gently flatten on a large baking sheet. Bake for 12 to 15 minutes. Enjoy! 2 cups Oats 1 cup Almond Flour 1/2 tsp Baking Soda 2 tsps Cinnamon 1/2 tsp Sea Salt 1/3 cup Organic Raisins 1/3 cup Unsweetened Coconut Flakes 1/3 cup Coconut Oil (melted) 1/3 cup Maple Syrup 2 Egg (whisked)

Chewy Gingerbread Cookies 10 ingredients 20 minutes 12 servings 1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, egg, vanilla, molasses and maple syrup. Mix again. 3. Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool completely. Enjoy! Coconut Flour This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary. 1 cup Almond Flour 1/4 cup Coconut Flour 1 1/2 tsps Baking Powder 2 tsps Ground Ginger 1 tsp Cinnamon 3 tbsps Coconut Oil (melted) 1 Egg (room temp) 1 tsp Vanilla Extract 1/4 cup Fancy Molasses 1/4 cup Maple Syrup

Chocolate Chip Cookies 7 ingredients 20 minutes 12 servings 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Combine the almond flour and baking powder together in a mixing bowl. Mix well. Then add in the remaining ingredients and mix again. 3. Plop the dough onto the baking sheet using a heaping tablespoon. Use the palm of your hand to gently form and flatten the cookies. 4. Place in the oven and bake for about 15 minutes for soft cookies, or 15 to 20 minutes for crunchy cookies. 5. Remove from oven and let cool. Enjoy! 1 1/2 cups Almond Flour 1 1/2 tsps Baking Powder 3 tbsps Coconut Oil (melted) 3 tbsps Maple Syrup 1 tsp Vanilla Extract 2 tbsps Unsweetened Almond Milk 1/3 cup Organic Dark Chocolate Chips No Chocolate Chips Use chopped dark organic chocolate or cacao nibs instead. No Maple Syrup Use honey instead. Leftovers Store at room temperature for 2 to 3 days, or freeze in an air-tight container. Serving Size A 12-serving recipe yields 12 small cookies, 9 medium cookies or 6 large cookies.

Gingerbread Protein Cookies 10 ingredients 20 minutes 12 servings 1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. 2. Combine almond flour, protein powder, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg. 3. Add wet ingredients to the dry ingredients and mix until a dough forms. 4. Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes. 5. Bake for 8-10 min. Let cool completely before serving. Enjoy! No Cookie Cutter Use the rim of a mason jar to cut out circles. Or roll into balls and press down flat with the palm of your hand. 1 1/4 cups Almond Flour 1/2 cup Vanilla Protein Powder 3 tbsps Coconut Sugar 1 tsp Baking Powder 1 tsp Cinnamon 1/4 tsp Nutmeg 2 tbsps Fancy Molasses 1 tbsp Maple Syrup 1 Egg 1/4 cup Tapioca Flour (or any type of flour, for dusting) Protein Powder This recipe was developed and tested using a whey-based protein powder. If using a different type of protein, results may vary.

Monster Breakfast Cookies 11 ingredients 40 minutes 12 servings 1. Preheat oven to 350. 2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter, coconut oil and maple syrup. Mix well. 3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins and cinnamon. 4. Combine wet and dry ingredients and mix well. Using clean hands, form dough into large cookies and place on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies are golden brown. 5. Remove and let cool completely before storing in an airtight container or in the freezer. Enjoy! No Raisins Try unsweetened dried cranberries. 2 Banana (mashed) 2 Egg 1 Carrot (grated) 1/2 cup Almond Butter 2 tbsps Coconut Oil 2 tbsps Maple Syrup 1 1/2 cups Oats 1 cup Almond Flour 1/4 cup Pumpkin Seeds 2/3 cup Organic Raisins 1 tsp Cinnamon No Pumpkin Seeds Use sunflower seeds instead. No Eggs Make a flax egg by combining 1 tbsp ground flax seed with 3 tbsp water. Stir and let sit for 10 minutes. Use this mixture to replace 1 egg.

Lemon Poppy Seed Muffins 7 ingredients 45 minutes 9 servings 1. Preheat oven to 350 and line a muffin tray with liners. 2. In a large mixing bowl, combine coconut flour, maple syrup, eggs, coconut oil and salt. Stir well to combine. Add in lemon zest, lemon juice and poppy seeds. Mix well. 3. Use a ¼ measuring cup to ladle the batter into the muffin tray. Place in oven and bake for 35 minutes. 4. Remove from oven and let cool. Enjoy! 1/2 cup Coconut Flour 1/3 cup Maple Syrup 6 Egg 1/3 cup Coconut Oil (melted) 1/4 tsp Sea Salt 1 Lemon (zested and juiced) 1 tbsp Poppy Seeds Make it sweeter Serve with a drizzle of raw honey.

Mini Carrot Cakes 11 ingredients 40 minutes 12 servings 1. Preheat oven to 350. 2. Add the dry ingredients (almond flour, coconut flour, baking soda, salt, cinnamon and chia seeds) in a mixing bowl and mix with a fork. 3. Mix the wet ingredients (banana, oil, eggs, maple syrup and grated carrot) in a separate mixing bowl. 4. Combine the wet and dry ingredients together and stir until well mixed. 5. Line a muffin tin with muffin papers. Ladle the mix into the tins. Pop in the oven for 30 minutes. Enjoy with a bit of honey or organic butter. Freeze the muffins for an easy grab-and-go snack. 1 cup Almond Flour 1/4 cup Coconut Flour 1 tsp Baking Soda 1/2 tsp Sea Salt 1 tsp Cinnamon 1 tbsp Chia Seeds 1 Banana (mashed) 1 tbsp Extra Virgin Olive Oil 3 Egg 1/4 cup Maple Syrup 2 Carrot (grated)

Apple Spice Muffins 11 ingredients 40 minutes 12 servings 1. Preheat the oven to 350 and line a muffin tin with wrappers. 2. Combine the almond flour, coconut flour, cinnamon, nutmeg, baking soda and sea salt in a large mixing bowl and mix well. Add in the apples, eggs, coconut oil, maple syrup and almond milk. Stir until all ingredients are evenly distributed then divide into muffin tins. (Note: To make them fancy, dice an extra apple and sprinkle it on top of each muffin. Then sprinkle with extra cinnamon.) 3. Bake for 25 to 30 minutes. Let cool completely and enjoy! No Apples Use pears instead. Storage Store at room temperature for 3 days, or freeze up to 3 months. 1 1/4 cups Almond Flour 1/4 cup Coconut Flour 1 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Baking Soda 1/4 tsp Sea Salt 2 Apple (cored and finely diced) 4 Egg (whisked) 1/4 cup Coconut Oil 1/4 cup Maple Syrup 1/3 cup Unsweetened Almond Milk

Lemon Raspberry Coconut Muffins 6 ingredients 40 minutes 12 servings 1. Preheat oven to 350 and line a muffin tray with papers. (Note: The original recipe yields 12 snack size muffins or 6-8 breakfast size muffins.) 2. Mix all ingredients except the raspberries together in a large mixing bowl. Stir very well until combined. 3. Gently fold in the raspberries. 4. Divide batter evenly across the muffin tray. Press in some extra raspberries into the tops of the muffins (optional). Bake for 35 to 40 minutes. 5. Let cool and enjoy! 1/2 cup Coconut Flour 1/3 cup Maple Syrup 6 Egg 1/3 cup Coconut Oil (melted) 1 Lemon (zested then juiced) 1 cup Raspberries (plus extra for garnish) No Raspberries Use blueberries, blackberries or chopped strawberries. Budget-Friendly Use frozen berries instead of fresh. The coconut oil will harden as you mix them in but will soften again when baked. Serve it With A drizzle of raw honey, maple syrup or organic butter. Storage Store in an air-tight container at room temperature for up to 3 days or freeze. No Maple Syrup Sweeten with raw honey instead.

Short on Time Throw all ingredients into a blender and puree until smooth. Pour into muffin tin and bake. Not a Coconut Fan Swap out the coconut flour and coconut oil and use almond flour and extra virgin olive oil instead. Note: You may need to add more almond flour to reach a muffin batter consistency since the consistency of coconut flour is very dry and absorbent.

Zucchini Carrot Souffle Muffins 12 ingredients 45 minutes 10 servings 1. Preheat oven to 350. Grease a muffin tin or line with muffin cups. 2. In a bowl, whisk together maple syrup, egg yolks, melted coconut oil and vanilla extract. 3. Add dry ingredients to the wet mixture and combine thoroughly. 4. Add grated carrot and zucchini. (Note: If too wet, add more coconut flour. If too dry, add 1 tbsp of warm water at a time.) 5. Using a handheld or stand mixer, whisk egg whites until stiff peaks form. Gently fold egg whites into batter. 6. Scoop batter into muffin cups and bake for 35 minutes or until a toothpick comes out clean. Let cool before serving. Make it as a Loaf Line a loaf pan with parchment paper and bake it as a loaf instead of muffins. 1/4 cup Maple Syrup 4 Egg (separated) 1/4 cup Coconut Oil (melted) 1 tbsp Vanilla Extract 1 cup Almond Flour 1/4 cup Coconut Flour 1 1/2 tsps Baking Powder 1 tbsp Ground Flax Seed 1 tbsp Hemp Seeds 1/4 tsp Sea Salt 1 Carrot (grated) 1 Zucchini (grated)

Coconut Brownie Bites 6 ingredients 15 minutes 14 servings 1. Combine the almonds, cocoa powder, and half of the shredded coconut together in a food processor. Process into a fine powder. 2. Add in the soaked dates, coconut oil and honey. Pulse until a dough-like consistency forms. 3. Roll batter into small bite-sized balls. Then roll balls through a bowl with the remaining coconut flakes to coat. Betcha cant eat just one! 1 cup Almonds 1/4 cup Cocoa Powder 1/2 cup Unsweetened Coconut Flakes (divided) 1 cup Pitted Dates (soaked and drained) 1 1/2 tbsps Coconut Oil 1 tbsp Raw Honey

Pumpkin Tahini Energy Balls 7 ingredients 15 minutes 15 servings 1. In a medium sized mixing bowl, combine the coconut flour, coconut oil and pureed pumpkin. Mix thoroughly. 2. Add tahini, maple syrup and cinnamon. Continue to mix until well combined. The mixture should be very doughy and stiff. 3. Roll dough into small balls. Pour sesame seeds onto a small plate and roll each ball in the seeds to coat. 4. Cover and store in the fridge up to 5 days, or the freezer for a month. 1/2 cup Coconut Flour (Bob's Red Mill) 2 tbsps Coconut Oil (melted) 1/2 cup Pureed Pumpkin 1/4 cup Tahini 3 tbsps Maple Syrup 2 tsps Cinnamon 1/4 cup Sesame Seeds No Tahini Use any type of nut or seed butter. No Sesame Seeds Roll them in crushed pumpkin seeds or hemp seeds instead. Best Results This recipe was developed and tested using Bob's Red Mill coconut flour. Results may vary with other brands.

Cranberry Energy Bars 10 ingredients 30 minutes 10 servings 1. Preheat oven to 350. Line a pan with parchment paper and lightly grease with some olive or coconut oil. (We use an 8x8 square pan.) 2. Throw coconut, pecans, sesame seeds, pumpkin seeds and sunflower seeds into a large frying pan. Place over medium-low heat and stir occasionally for 5 minutes or until lightly toasted. Remove from heat and place in a large mixing bowl with the ground flax seed, cranberries and sea salt. 3. Add honey and sunflower seed butter into the mixing bowl and mix well until all ingredients are evenly distributed. Transfer mix into the square pan and press down evenly. Take some time to really pack it in there. If you don't pack it down firmly enough, the bars will crumble. 4. Bake in oven for 15 minutes. 5. Remove from oven and let cool completely. Once cool, lift parchment paper out of the tin and slice into bars with a sharp knife. Enjoy! 3/4 cup Unsweetened Coconut Flakes 1/2 cup Pecans (chopped) 1/3 cup Sesame Seeds 1/4 cup Pumpkin Seeds 1/4 cup Sunflower Seeds 1/4 cup Ground Flax Seed 1/4 cup Dried Unsweetened Cranberries 1/4 tsp Sea Salt 1/4 cup Raw Honey 1/4 cup Sunflower Seed Butter Nut Allergy Skip the pecans and double up on the sunflower and pumpkin seeds.

Slow Cooker Energy Bars 12 ingredients 4 hours 8 servings 1. Line the bottom of your slow cooker with parchment paper. Do this by tracing the shape of the slow cooker onto parchment, cutting it out and placing it into the bottom of the slow cooker. Brush the parchment with coconut oil. 2. In a medium sized mixing bowl, combine the tahini and maple syrup. Whisk together until smooth. 3. Add in the almond milk, cinnamon and salt. Continue to whisk until well combined. 4. Whisk in the eggs until combined, then stir in quinoa, cranberries, pumpkin seeds, coconut, and chia seeds. 5. Pour the mixture into your slow cooker and cook on low setting for 3.5 hours. 6. Run a knife around the outside perimeter of the slow cooker bowl. Carefully, turn the bowl over onto a large plate to release the bars. Place plate into the refrigerator to cool completely before cutting into individual bars. Enjoy! 1 tsp Coconut Oil 2 tbsps Tahini 2 tbsps Maple Syrup 3/4 cup Unsweetened Almond Milk 1/2 tsp Cinnamon 1/4 tsp Sea Salt 2 Egg 1/3 cup Quinoa (dry) 1/2 cup Dried Unsweetened Cranberries 1/3 cup Pumpkin Seeds 1/3 cup Unsweetened Coconut Flakes 2 tbsps Chia Seeds Storage Store in an airtight container in the freezer up to 6 months.

Gingerbread Brownies 13 ingredients 35 minutes 9 servings 1. Preheat the oven to 350. 2. Place dates in a food processor and pulse until pureed, or chop the dates finely. 3. In a large bowl, blend the dates, eggs, molasses, melted coconut oil, vanilla extract and almond milk until thoroughly combined. 4. Combine the remaining dry ingredients in a separate bowl. 5. Slowly add the dry ingredients to the wet ingredients and combine thoroughly, scraping down the sides until you have a smooth batter. 6. Line a 9x9 baking pan with parchment paper, pour in the batter and spread evenly. Bake for 30 minutes or until a toothpick comes out clean. 7. Sprinkle with a little cocoa powder and let cool for at least 10 minutes. Slice, serve and enjoy! Storage Refrigerate in an air-tight container up to 4 days. To freeze, wrap brownies tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty BPAfree freezer bag. 1/2 cup Pitted Dates 3 Egg 2 2/3 tbsps Fancy Molasses 1/2 cup Coconut Oil 2 tsps Vanilla Extract 1 cup Unsweetened Almond Milk 1/2 cup Coconut Flour 1/4 cup Cocoa Powder 2 tsps Ground Ginger 1/4 tsp Ground Cloves 1 tsp Baking Soda 3/4 tsp Baking Powder 1/2 tsp Sea Salt Make it as a Cake Cut out parchment paper to line a 9" cake pan. Cook per instructions above and let cool. Top with whipped coconut cream.

Fudgey Protein Brownies 6 ingredients 30 minutes 9 servings 1. Preheat oven to 350. Line a cake or loaf pan with parchment paper. 2. In a small saucepan over low-medium heat, melt the peanut butter. 3. In a mixing bowl, mash the bananas, cocoa powder, protein powder and nut butter until combined. Stir in chocolate chips. 4. Pour into pan, sprinkle with walnuts and bake for 25 minutes. Remove from oven and let cool completely before serving. 1 cup All Natural Peanut Butter 4 Banana 1/2 cup Cocoa Powder 1/2 cup Chocolate Protein Powder 1/2 cup Organic Dark Chocolate Chips 1/2 cup Walnuts (chopped) No Walnuts Omit walnuts or use any preferred type of nuts instead. No Peanut Butter Use any nut or seed butter instead.

Pecan Pie Squares 5 ingredients 35 minutes 16 servings 1. Preheat oven to 350. 2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms. 3. Line a square baking dish with parchment paper. Press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble. 4. Take the remaining dates and finely chop them into pieces. Place chopped dates in a saucepan with the water. Place over medium-low heat and stir continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty. 2 cups Pitted Dates (divided) 1 1/2 cups Cashews (soaked for 1 hour and drained) 1 cup Unsweetened Coconut Flakes 3/4 cup Water 2 cups Pecans 5. Place in the oven and bake for 20 minutes. 6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!

Nutty Dark Chocolate Sea Salt Squares 7 ingredients 1 hour 30 minutes 16 servings 1. Line a 8x8 pan with parchment paper. 2. Heat the honey, coconut oil and a pinch of sea salt in a small sauce pan over medium-low heat for about 10 minutes or until it starts to thicken. Then fold in the almonds, pumpkin seeds and walnuts. Stir until well coated then transfer into your paper lined pan. Press it down firmly into the pan. Transfer the pan to the fridge for 1 hour. 3. Once your squares have hardened in the fridge, lift the parchment paper from the pan and then cut the hardened nut mix into squares. 4. Create a double boiler by filling a large pot with water and placing a smaller pot inside. Bring to a boil then reduce to a simmer. Ensure no water is able to get into the small pot. 1/2 cup Raw Honey 2 tbsps Coconut Oil 1 cup Almonds (chopped or smashed) 1 cup Pumpkin Seeds 1 cup Walnuts (chopped) 150 grams Dark Organic Chocolate (at least 70% cacao) 1 tsp Sea Salt (coarse ground) 5. Add the dark chocolate in the smaller pot and stir until melted. 6. Line a baking sheet with parchment paper. 7. Dip one end of each square into the dark chocolate. Place on the parchment paper. Repeat until all squares are dipped and then place in the fridge until the chocolate is set. 8. Once the chocolate is set, sprinkle the chocolate portion of each square with some coarse ground sea salt. 9. Arrange on a decorative plate and serve. Enjoy! Storage Refrigerate or freeze in an air-tight container.

Make as Bars Slice into bars intstead of squares. Use a spoon to drizzle with melted chocolate. Mix it Up Use any variety of seeds and chopped nuts. Sunflower seeds, pistachios, macadamia nuts, brazil nuts, cashews and pecans all work beautifully!

Blueberry Banana Bread 12 ingredients 1 hour 10 servings 1. Preheat oven to 350. 2. Combine the dry ingredients in a mixing bowl and mix well. In a separate mixing bowl, mash the bananas with a fork until a creamy consistency forms. Add in the oil, eggs and maple syrup and mix well. Pour the dry ingredients in with the wet ingredients and mix well. 3. Gently fold in your fresh or frozen blueberries with a spatula. Distribute the blueberries evenly throughout the batter, but be careful not to over mix as this will break the berries and cause your bread to turn purple. (It will still taste just as good but may not look as pretty!) 4. Line a loaf pan with parchment paper and pour in the batter. Bake in oven for 45-50 minutes. Test if it is cooked through by sticking a toothpick in the middle. If it comes out clean, the bread is done. When fully cooked, lift the parchment paper out of the pan and let cool before slicing. Enjoy! 1 cup Almond Flour 1/4 cup Coconut Flour 1 tsp Baking Soda 1/2 tsp Sea Salt 1 tsp Cinnamon 1 tbsp Ground Flax Seed 1 tbsp Hemp Seeds 2 Banana (mashed) 2 tbsps Extra Virgin Olive Oil 3 Egg (whisked) 1/4 cup Maple Syrup 1 cup Blueberries Make it Portable These can easily be made into muffins by baking in a muffin tin instead of a loaf pan.