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Thursday, March 22, 2012

Our Favorite Things: PB2


PB2...both R and I have a slight addiction to this. I use it daily in my shakes, oatmeal, in granola, baking, or just on it's own mixed with water. There are a TON of delish options to also get you addicted!

With half the calories of reg peanut butter and almost no fat, well, yeah...it's an obvious choice!

In Canada, I order from here: The Low Carb Grocery

In the US you can order right from Bell Plantation.

(W)

Monday, March 19, 2012

Cookie Dough Balls (MINI) toppers

Cookie Dough Balls

Yield: 1 cup packed cookie dough

1/2 cup unsalted cashews
1/4 cup rolled oats
1/4 cup whole wheat pastry flour (I used spelt)
1/2 tsp kosher salt
1.5 tbsp natural cane sugar (I used organic maple flakes)
1/2 tsp pure vanilla extract
2 tbsp + 1/2 tsp pure maple syrup (I used 3 tablespoons then I added 1 tablespoon of honey because it was still dry)
2 Tablespoons mini chocolate chips



Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

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Here is the original recipe from Oh She Glows.





**This made 45 teensy little balls. You can see from the pic how big the melon baller compared to my fingers. These are about as big around as maybe a dime. The whole idea is to just use them as toppers for things like fro yo, oatmeal, yogurt, whatever!



Per Ball:
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Calories: 20
Fat: 1 g
Carbs: 2.5 g
Protein: .5







Peanut Buttery Coconut Granola

I have a few recipes for peanut butter granola, but with the use of regular PB, it gives a much higher fat content. So I thought why not try PB2 and take the calories down a bit as well? I am SO excited with how this turned out. It bakes up with nice chunks, a perfect crunchy, peanut buttery granola! And I do have this thing with pairing PB & coconut. They ROCK together! Enjoy!

**HINT: This would be amazing with a few dark chocolate chips sprinkled on top as well.**

Peanut Buttery Coconut Granola

3 cups rolled oats, a hearty variety (I use Rogers Porridge Oats)
1/2 cup dry roasted or raw peanuts
1/2 teaspoon sea salt
1/2 cup of PB2
1/2 cup large chip unsweetened coconut
1/4 cup coconut sugar (aka: palm sugar)
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 cup ground flax

Mix above together in large bowl.

Whisk these together in a small bowl:

1/2 cup honey
2 Tablespoons of coconut oil, melted
1 teaspoon vanilla

Add wet ingredients to dry then mix well until coated. Using your hands makes it go much easier! Spread on parchment lined cookie sheet and bake at 300 for about 25 minutes. You do NOT want to over bake!

Cool and store in freezer or airtight container. I like to eat ALL my granola right from the freezer.

Makes 28 1/4 cup servings

Per 1/4 cup serving: (Based on my ingredients used)
Calories: 107
Fat: 4.9 g
Carbs: 14.4 g
Protein: 3.4 g



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