Rustic Mulberry Muffins

I grew up with mulberry trees in our yard, and it was always a race to pick the juicy berries before the deer ate them. I now make excuses to play at our closest park and ironically come home with a Tupperware full of mulberries. Few people know about it, and many stop to ask what we are picking. I refer to them as the acai berry of the mid-west because of their mighty antioxidant power and super food status.

OLYMPUS DIGITAL CAMERAAlthough this recipe is truly a great one, getting your hands on mulberries can be a challenge, so simply replace the 2 cups of mulberries in this recipes with your favorite berry or fruit. Fresh mulberries are a rare find in a grocery store, but dried ones are more common. I haven’t made this recipe using dried mulberries, so I can’t speak to the outcome.

Mulberries aren’t as sweet as many other berries, but have an earthier, milder sweetness similar to a fig. They’re rich in anthocyanins, the phytochemical that gives them the deep purple color. The maple syrup in these muffins contribute just enough sweetness to compliment the tartness in the berries, and I find these to be a perfect “sweet enough” treat.OLYMPUS DIGITAL CAMERA

These muffins are gluten free, and use chickpea flour which is one of my favorite GF flours to use. It’s one of the most inexpensive GF flours on the market, and it’s also not as gritty as others.

Rustic Mulberry Muffins

  • Servings: 12 Muffins
  • Difficulty: Moderate
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Ingredients

Rustic Mulberry Muffins

  • 3/4 cup brown rice flour
  • 1 cup of chickpea flour
  • 1 tablespoon flaxseed
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/3 cup water
  • 1/4 cup coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 tsp vanilla
  • 2 cups fresh mulberries, stems removed

Directions

Preheat oven to 350 F and spray muffin tins with non-stick cooking spray. In a medium bowl, mix together brown rice flour, chickpea flour, flaxseed, cinnamon, baking powder, baking soda, and sea salt.

In a stand mixer bowl or blender, combine maple syrup, apple sauce, water, coconut oil, vinegar, and vanilla. Mix at low speed until incorporated. Pour dry ingredients into wet ingredients and combine until well mixed. Add mulberries last and fold in. Scoop batter into prepared muffin tins 3/4 full and put muffin tray into oven. Bake for 20-25 minutes until a toothpick is inserted and comes out clean. Let cool for 3-5 minutes before transferring to a cooling rack.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Key Lime Avocado Mousse

This is one of the most deliciously sweet ways I could possibly think to eat avocado. My family went on a key lime pie hummus kick for a while, but the chickpeas just weren’t doing it for me anymore. I have a delicious chocolate avocado mousse recipe but I explored the realm of the true green avocado color and created a mouth-watering and guilt-free treat. The healthy fats and natural sweetness from avocado and coconut butter crowd out unnecessary sugar. Top with shredded coconut flakes, graham cracker crumbs, coconut chips, lime zest, or white chocolate. You can’t go wrong!

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Load up a ramekin or small mason jar for a perfect portion and chill these before serving. The acidity from the lime juice will keep the avocado from turning brown so they are a perfect make-ahead dessert for company.

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Key Lime Avocado Mousse

  • Servings: Four, 4oz servings
  • Difficulty: Easy
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Ingredients

Key Lime Avocado Mousse

  • 2 large or 3 small avocados
  • Zest, juice, and pulp of 1 whole lime (approx 2 Tbsp lime juice, 1-2 tsp grated zest)
  • 2 Tbsp coconut butter
  • 2 Tbsp coconut milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • Coconut flakes for topping (optional)

Directions

Zest the rind of 1 lime, saving aside approximately 2 teaspoons of grated lime zest. In a food processor, add the flesh from the avocado, pulp and juice from what remains of the lime, coconut butter, coconut milk, maple syrup, and vanilla. Blend until a smooth and whipped consistency is achieved.

Pour mousse into single-serving dishes and top with grated lime zest and coconut flakes. Chill approximately 3 hours before serving, as this will give the mousse a firmer texture. Keep refrigerated for up to 4 days.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Strawberry Pineapple Popsicles

It’s only May, but the summer heat is around to stay in Tennessee and my family is soaking up every ray of sunshine we can get. The transition from spring to summer means the berry fields are ripe for the picking and coincidentally, that popsicles become perfectly acceptable for snack time. One of my favorite ways to use strawberries is in my Strawberry Banana Detox Smoothie and Strawberry Quinoa Pancakes but getting covered in sticky, melty popsicle juice is quintessentially a summer must.

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I follow the Environmental Working Group’s Clean 15 and Dirty Dozen lists when choosing to buy organic. Strawberries have topped the charts for the last 3 consecutive years as the #1 most highly sprayed crop in America. Most strawberries tested contain at least 20 different chemicals (some up to 40!) a few of them even being known carcinogens. For that reason, I will always choose to buy organic strawberries and also choose to drive a little farther to pick from the berry fields that don’t spray. I know there is no stopping a toddler from eating straight from the plant, but knowing that a farm doesn’t spray allows me the peace of mind when I see my kid eating his weight in berries straight from the patch. This was his bucket after an hour in the field. So much for my field hand! IMG_20190508_105351491

These popsicles take literally zero culinary expertise and can be customized to virtually any fruit and sweetened up or down to your taste preferences. I like to add chia seeds to mine for a quick dose of healthy fats and mucilaginous fiber for gut health. I also choose to blend full-fat coconut milk into both layers of fruit so the kiddos are getting more than simple fructose into their blood stream.

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Strawberry Pineapple Popsicles

  • Servings: Eight, 4oz servings
  • Difficulty: Easy
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Ingredients

Strawberry Pineapple Popsicles

  • 1 cup full-fat coconut milk, divided
  • 1 cup fresh or frozen strawberries
  • 3 Tbsp chia seeds
  • 1 cup fresh or frozen pineapple
  • Honey (optional)

Directions

In a food processor, add the strawberries (or other fruit of choice), a half a cup of coconut milk and the chia seeds. I only add chia seeds to one of the two layers, and chose to add it to the strawberries since they are naturally seedy. Pulse until just blended, leaving some bigger bits of berry. You may wish to add a teaspoon of honey into each blend if you are aiming for a sweeter pop, but I find the natural sweetness of the berries and pineapple perfect as is! Pour into a bowl and set aside. You may wish to give your food processor a quick rinse before blending the pineapple so the colors don’t run, but it’s not necessary.

For the second layer, blend the pineapple and half a cup of coconut milk until smooth. Alternate layers into popsicle molds filling each mold one-third of the way, alternating layers with fruit blends. Freeze for at least 3 hours or until set and keep frozen until ready to enjoy!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Chocolate Peanut Butter Smoothie

One of the first thoughts I usually have each morning is what I get to eat for breakfast. Sometimes this is my only motivation to actually roll out of bed. This smoothie is for those days when your head tells you to eat healthfully, but your heart says it prefers indulging on something decadent. The PB and chocolate combo is a match made in culinary heaven, and feeling good about consuming it first thing in the morning makes this a no-brainer. Am I alone in this?OLYMPUS DIGITAL CAMERAThis smoothie rivals the likes of a chocolate shake, just with spinach and a heaping helping of unsweetened cocoa powder…two of the greatest superfoods on the planet. If you’ve followed my blog for any amount of time, you know that I make every effort to ensure that fiber, fat, and protein are blatantly added in every smoothie. This slows the digestion and absorption of nutrition. Without these, you truly would be drinking a milkshake.

  • Fiber= spinach (check!)
  • Fat= hemp seeds (check!)
  • Protein= peanut butter (check!)

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Chocolate Peanut Butter Smoothie

  • Servings: Four, 8oz servings
  • Difficulty: Easy
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Ingredients

Chocolate Peanut Butter Smoothie

  • 1 1/4 cup sweetened almond, coconut, or oat milk
  • 2 cups spinach
  • 1/4 cup unsweetened cacao powder (I use Navitas Cacao powder)
  • 3 Tbsp hemp hearts*
  • 3 Tbsp peanut butter
  • 3 ripe bananas (fresh is fine, but I like the icy blend of frozen)
  • 1 Tbsp cacao nibs

*I love the creaminess that hemp hearts contribute to smoothies, but flaxseeds or chia seeds act as a good replacement if you don’t have hemp hearts around. They aren’t always easy to find. If you do find them, stock up!

Directions

Add all ingredients in the order given and blend! You may wish to blend the cacao nibs in with your smoothie or add them as a garnish on top. Or both!

Refrigerate left overs in sealed glass jars for up to 3 days or freeze for up to 3-6 months.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Strawberry Banana Detox Smoothie

An unassuming dose of purple cabbage makes this one of the sweetest ways to include detoxifying cruciferous vegetables into your diet. While cruciferous veggies probably aren’t the most luring food to drag you out of bed in the morning, I promise you can’t taste cabbage one bit. If you’ve poked around at my other smoothie recipes, you know I’m heavy-handed on the veggies. Cruciferious vegetables are the holy grail of detoxifying foods because of the compound indole-3-carbinol. I recommend 4-5 servings of these a day (yes, a DAY) if you are needing to detox. They are also potent anti-tumor (aka: cancer prevention) foods. What better way to fuel your day than starting with one of the most powerful foods on the planet.

Purple cabbage is also high in the amino acid L-glutamine. L-glutamine is incredibly healing to the digestive tract for people with Chron’s, colitis, and leaky gut. It can be purchased in supplement form, but who wants to pop more pills when they can get it in this delicious bio-available way?

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I would be doing my readers an injustice if I didn’t take a moment for my soapbox on the holy trinity of smoothie ingredients. (You might remember this from my Go-To Green Smoothie and Rasp-Beet Smoothie). In addition to the unspoken vegetables that should sneak into every smoothie, make sure your smoothies contain the “big three” to slow digestion and absorption of nutrition and blood sugar:
1) Fiber
2) Fat
3) Protein

I use coconut water as the liquid base for most of my smoothies, but I’m here to keep you guessing by using full-fat coconut milk (the stuff in a can) as the base in this recipe. Making my list and checking it twice:

  • Fiber= purple cabbage and strawberries (check!)
  • Fat= full-fat coconut milk (check!)
  • Protein= collagen and hemp seeds (check!)

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I follow the Environmental Working Group’s Clean 15 and Dirty Dozen lists when choosing to buy organic. Strawberries have topped the charts for the last 3 consecutive years as the #1 most highly sprayed produce in America. Most strawberries tested contain at least 20 different chemicals (some up to 40!) a few of them even being known carcinogens. Hard pass. For that reason, I will always choose organic strawberries.

Strawberry Banana Detox Smoothie

  • Servings: Four, 8oz servings
  • Difficulty: Easy
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Ingredients

Strawberry Banana Detox Smoothie

  • 1 1/4 cup full fat coconut milk
  • 2 cups shredded purple cabbage
  • 2 ripe bananas (fresh is fine, but I like the icy blend of frozen)
  • 3 Tbsp hemp hearts
  • 1 scoop of Ancient Nutrition Multi-Protein Collagen*
  • 1 10oz bag of frozen organic strawberries

*If you forgo the collagen or protein powder, I recommend adding a tablespoon or two of a neutral nut butter like cashew butter to maintain a dose of protein.

Directions

Add all ingredients in the order given and blend!

Refrigerate left overs in sealed glass jars for up to 3 days or freeze for up to 3-6 months.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Go-To Green Smoothie

There is something about starting my day with a smoothie that sets my mind and body for an energized day. I strongly believe that every smoothie needs a vegetable component, and usually the vegetable component is in higher ratio than fruit. Do this, and you set yourself up to eat more vegetables in one meal than some people eat in a whole week. Since the blender does all the hard work, it also gives your GI a break from having to work so hard to digest (there are no teeth in your stomach!). Blending smoothies keeps all the pulp and fiber that juicing removes, giving you the most bang for your buck in one glass.

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I have started my day with a smoothie of some sort for years, but I have a handful of tried and true smoothies that are on repeat. My son has also eaten a smoothie almost daily since he was in utero. We usually share a high-fat, high-protein breakfast together (fried eggs in ghee are our jam!) and we’ve made this smoothie so many times together he can do it by himself.

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In addition to the unspoken vegetables that should sneak into every smoothie, you also need the three essentials, or holy trinity of smoothies, if you will:
1) Fiber
2) Fat
3) Protein

Fiber, fat, and protein will slow the digestion and absorption of nutrition. Without these, you basically have a milkshake. I also get asked often where we get our glass straws. We bought them from Strawsome a few years ago and have never had one break, even with a toddler using one daily! I find he’ll drink almost anything through a straw, and I’ve been known to feed him soup through them too!

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I use coconut water as the liquid base for most of my smoothies, especially if they have spinach in them. The alternative of using a dairy product (milk, yogurt, or kefir) is they contain enough calcium that it inhibits the absorption of iron from the spinach or other leafy green like kale. Through most of my teen, 20, and pre-natal years, I’ve been desperate to absorb as much iron as possible.

Go-To Green Smoothie

  • Servings: 6 servings
  • Difficulty: Easy
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Ingredients

Go-To Green Smoothie

*You could do without the powder packets if that’s not your thing, however I find this a great way to add loads and loads of nutrition that I can’t get from anywhere else. It also gives it a depth of flavor and sweetness, but there is enough sweetness in the flavored coconut water and mangoes that you could also do without the flavored protein powder.

Directions

Wash and rinse your spinach, kale, and avocado. Add all ingredients in the order given, always putting your frozen things on the top of the blender for the best blend, otherwise you will be stopping to “burp” the blender and let air out of the pockets. This smoothie makes approximately 6 servings.

We refrigerate ours in sealed glass jars for up to 3 days.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Rasp-beet Smoothie

As a general rule of thumb, the darker or more vibrant the color of a whole food, the more nutrition it contains. That is definitely the case with beets, and also part of the reason I find a way to incorporate these into my meal plans at least once a week. Since getting a solid dose of vegetables can some days be a challenge, I make it a point to start off my day with a vegetable at every breakfast. My Go-To Green Smoothie is loaded with anti-inflammatory carotenoids and phytonutrients, but this beet smoothie gets its deep red pigment from Betalain, a potent antioxidant and anti-fungal constituent. Many people can not break down Betalain, and its deep red hue can show up in urine or stool. It’s nothing to cause alarm, if anything it’s a great indicator of GI transit time! (note: ideal transit time is 18-24 hours).

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In addition to the unspoken vegetables that should sneak into every smoothie, you may also be familiar with my holy trinity of smoothie ingredients:
1) Fiber
2) Fat
3) Protein

Fiber, fat, and protein will slow the digestion and absorption of nutrition. Without these, your blood sugar wouldn’t react much differently than if you were drinking a milkshake. This smoothie is one of my simpler ones, so to make sure this checks all the boxes of my holy trinity, we’ll get our fiber from frozen raspberries, fat from coconut oil, and protein from a scoop of collagen and protein powder. Check, check, and check.

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My son and I share a high-fat, high-protein breakfast together every morning, and although our smoothies are pretty great, watching the school bus go by is definitely the highlight.

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Behind the scenes of a food photography set with a toddler under the same roof. With an entire house to play in, he chooses to be in the three square feet of space I need, naturally!

I use coconut water as the liquid base for most of my smoothies. I usually wake up feeling dehydrated, and although I start my morning with pure water, the potassium in coconut water helps dilute some puff and energize my day. Raspberries also contain Ellagic Acid which has been used as a holistic remedy for PMS symptoms.

Rasp-Beet Smoothie

  • Servings: 6 servings
  • Difficulty: Easy
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Ingredients

Rasp-Beet Smoothie

*Time Saving Tip: During dinner prep the night before you plan to have this smoothie, wash and cut beets into small 1″ slices or cubes. Preheat oven to 350. Fill a 9×13 pan with cut beets and cover with 1/2″ water. Roast for 40 minutes until tender. Once cooled, transfer to a glass storage container and chill in the refrigerator until ready to use in the morning.

A note about protein powder: you could do without the protein powder if that’s not your thing, however I find this a great way to add loads of nutrition that I can’t get from anywhere else. If you forgo the collagen or protein powder, I recommend adding a tablespoon or two of a neutral nut butter like cashew butter to maintain a dose of protein. I like the protein powders because of the depth of flavor and sweetness, but there is enough sweetness in the flavored coconut water and raspberries that you could also do without the flavored protein powder.

Directions

Add all ingredients in the order given and blend!

Refrigerate left overs in sealed glass jars for up to 3 days or freeze for up to 3-6 months.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Sneaky Snickerdoodles

My son’s first cookie was this little gem. He was almost 2.5 and loved helping cook most things, but wasn’t old enough for me to feel comfortable letting him eat anything. When cookies started appearing in many of the books we’d read, I knew a cookie was in his near future. I was a-okay with this being his first bite. I call them sneaky snickerdoodles because they’re more like a bite-sized protein snack, not the highly-processed, overly-sweet, refined cookie much of the world has come to know and love. Seven ingredients also make it ideal for little hands to help mix and stir, and you don’t have to worry about them snitching raw egg dough because they’re egg free!

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When it comes to optimal health, managing blood sugar balance is paramount. I talk a lot about blood sugar balance in my recipes because it’s worth repeating. It’s not just something that people with diabetes have to pay attention to. It’s essential for everyone if you want to feel your best emotionally and physically! There’s no population who suffers greater from blood sugar spikes than KIDS. Little ones aren’t cognitively capable of interpreting the feedback their body is giving them. Let’s be honest, many adults aren’t mindful of the language their body speaks either. One of the best ways to keep blood sugar stable is to not let it spike in the first place! Simple refined sugars cause an immediate surge of sugars into the blood stream. The pancreas overreacts by secreting insulin to drive that sugar into cells, which in turn causes the blood sugar to fall even lower- known as blood sugar rebounding. It’s a roller coaster of hormones that are trying to manage our roller coaster of emotions and energy.

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These are a one-bowl wonder, so clean up is a cinch. Most cookie recipes separate wet and dry ingredients, but I find that to be an unnecessary step (you’re welcome). When I had to go egg-free and dairy-free in the early days of nursing #2, these were my jam. Or maybe it’s more accurate to say the cookie dough was my saving grace. Sweet enough to calm a sugar craving, and enough protein and fat that I didn’t keep eating uncontrollably!

Sneaky Snickerdoodles

  • Servings: 18 cookies
  • Difficulty: Easy
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Ingredients

Sneaky Snickerdoodle Ingredients

  • 2 1/2 cups almond flour or almond meal
  • 3/4 cup maple syrup
  • 1/2 cup almond butter*
  • 1 1/2 Tbsp cinnamon
  • 1 Tbsp coconut oil
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla

*Runny almond butter is best! A jar is usually the runniest when newly opened. If you’re scraping the bottom of the barrel on your almond butter, add an additional 1-2 teaspoons of coconut oil to the recipe.

Directions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a large mixing bowl or stand mixer bowl, add all ingredients in the order given. Mix just until all ingredients are incorporated.

Scoop 1 inch round balls of dough onto prepared cookie sheet. You may choose to roll them in your hands or use a cookie dough scoop for more consistency. Using the bottom of a glass jar or cup, flatten the balls into round cookies, about 1/4″ thick.

Bake for approximately 10 minutes. If you like a gooier cookie, pull them out sooner, around 8 minutes. Transfer to a wire wrack to cool completely. Store them in a tightly sealed container for up to a week in the refrigerator or 3-6 months in the freezer.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Apple Cinnamon Star Muffins

These muffins make food fun! Everybody enjoys eating food that looks good, and since we also eat with our eyes, these are particularly enticing to little ones. These top the charts as one of my toddler’s favorite foods because a) he loves apples, b) he’s obsessed with stars, and c) he could eat his weight in muffins. This is my toddler trifecta.

OLYMPUS DIGITAL CAMERA Since this recipe was developed with little stomachs in mind, they are sweetened only with fruit from bananas and apples. Balancing blood sugar of kids (and adults!) is an important factor in keeping emotions and energy stable. Healthy fat from coconut oil and flaxseed allows slower digestion, and the heaping helping of cinnamon is beneficial to blood sugar balance. This egg-free, dairy-free recipe is a cinch to clean up since all of it can be dumped into one bowl and pulsed in a food processor. And that pulse button is the perfect way to get kids excited to help in the kitchen.

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Now, before you take another look at the star shapes and mutter things ain’t nobody got time for, you could easily do without the star if you’re in a pinch, or replace it with another small cookie cutter you have if your kiddo’s Play Doh collection. If it’s within the realm of possibilities for you, a fun shape might be just what it takes to introduce kids to whole, clean foods that don’t come out of a bag.

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Have fun with different shapes! We happened to have a batch of these topped with hearts baking while we worked on Valentines. A Christmas tree, pumpkin, numbers, or letters would entice little hands to reach for one. They made the house smell so good! Be sure to get your kids to help in the kitchen to expose them to the appreciation of cooking and kitchen stewardship.

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Apple Cinnamon Star Muffins

  • Servings: 12 cups
  • Difficulty: Easy
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Ingredients

Dry Ingredients

  • 2 1/4 cups quick 1-minute oats
  • 3 Tbsp ground flaxseed
  • 2 Tbsp arrowroot starch
  • 1 1/2 Tbsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • Dash nutmeg

Wet Ingredients

  • 2 small apples; 1 1/2 coarsely chopped, and 1/2 reserved as discs for cut-outs*
  • 3 1/2 ripe bananas
  • 1 Tbsp Apple Cider Vinegar
  • 1/3 cup water
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla

*I used honeycrisp, but any sweet apple will work. If you plan to use a cutter shape for the top, be sure to plan ahead by saving half of an apple to be sliced in transverse discs about 1/4″ thick. Any scrap that remains from the cutouts should be added back to the bowl of wet ingredients.

Directions

Preheat oven to 350 degrees and spray a 12-cup muffin tin with non-stick cooking spray. Add all dry ingredients into a large food processor and pulse a few times until well blended. Add the wet ingredients directly into the food processor on top of the dry ingredients and blend until completely incorporated.

Drop spoonfuls of the batter into the prepared muffin cups and top with your star-shaped apple pieces, or other selected shape. Bake for approximately 20-25 minutes or until the center of muffins read 200 degrees when an instant read thermometer is inserted.

Transfer the muffins to a cooling rack to cool completely. These will keep for up to one week in the refrigerator in a tightly sealed container. I enjoy these with a hefty dollop of ghee and glass of almond milk!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019


Spiced Gingerbread Granola

(Natural) sugar and spice and everything nice, that’s what this granola is made of! At Christmas time, I welcome allll the ginger, cinnamon, and molasses flavored foods one can allow. This granola fits the bill and is loaded with equally as many superfoods to power up your antioxidant network at a time when all the crud seems to be spreading like wildfire.

Make our list of superfoods, and check it twice:

Red:
Dried goji berries
Dried cranberries

Green:
Pepitas
Pistachios

White:
Cocoa butter
Slivered almonds
Unsweetened coconut flakes

Goji berries are the most concentrated source of beta carotene in the world. Just a handful a day of these little powerhouses can improve vision within a month(Note: they are a Nightshade). Goji berries and cocoa butter are not the sweetest things that will ever touch your tastebuds, but the sweetness from maple syrup and molasses will cover any bitterness. You might even choose to add in some chopped candied ginger, but that flavor is not for the faint of heart, especially if you plan to gift these to someone who might just be stepping into the world of healthy eating.

There’s just enough sweetness that still makes it a healthy breakfast or snack. I prefer mine in a bowl with some vanilla almond milk and a scoop of peanut butter. There’s a slight chance I’m eating that exact combination as I type this. These make the most festive gift for teachers, church workers, or neighbors, while still passing on the gift of good health too.

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I’ve burnt at least two batches of these, turning a lot of deliciousness into bird food. I speak from experience when I say to watch this stuff closely and cook it low and slow! I suggest adding all the colorful foods (with the exception of the almonds) until after the oats are cooked. I tested one batch that had the pepitas go through the cooking process in the oven and the pretty green color turned to brown.

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Spiced Gingerbread Granola

  • Servings: 6 cups
  • Difficulty: Easy
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Ingredients

Granola Mixture

  • 4 cups old fashioned oats
  • 1 cup slivered almonds
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 1/4 cup slivered almonds
  • 1 teaspoon vanilla
  • 1/2 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup molasses

  Superfood Add-Ins:

  • 1/4 cup dried coconut
  • 1/4 cup cocoa butter
  • 1/4 cup dried cranberries
  • 1/4 cup dried goji berries
  • 1/4 cup pepitas
  • 1/4 cup shelled pistachios
  • 1/4 cup candied ginger (optional)

Directions

Preheat oven to 250 degrees and line a large jelly roll pan with parchment paper. In a large mixing bowl, combine oats, spices, and slivered almonds. Stir in the wet ingredients; maple syrup, molasses, coconut oil, and vanilla. Stir until the oats and nuts are completely coated.

Spread the coated oat mixture out onto the prepared pan and spread it in an even layer. Bake for 15 minutes, stir, and bake for an additional 15 minutes. The granola will begin to crisp and turn a rich golden color.

Once the granola is nearly cool (but not completely, as you want some heat remaining to allow the cocoa butter to melt just a little bit!), add all the colorful mix-ins; dried berries, nuts, coconut, and cocoa butter.

Let granola cool completely before breaking it into pieces for storing. Store in an airtight container for up to two weeks, or refrigerate for longer.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018