Is it already the holiday season?
Say it isn’t so!! But it IS!!! So here are some good, clean and yummy treats to bring with you to your feasts and parties and enjoy without any guilt!! I find that we tend to overdo it with foods when we are overstressed (holiday time), short on time (holiday time) and feeling deprived. My remedy? Find an alternative to enjoying yourself while keeping as close to your plan as possible. Here are some tried and true treats for you to enjoy.
Chocolate Chippers (from FitOverFat)
- 1 ½ cups Splenda granulated or sugar
- 1 ¼ cups whole wheat pastry flour
- ¼ cup milled flaxseed
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup egg whites
- 1 tablespoon vanilla extract
- 1 tablespoon macadamia nut oil
- 2 ounces mini semisweet chocolate morsels
- cooking oil spray
- Preheat oven to 375°F.
- Combine Splenda, flour, flaxseed, cocoa, baking powder, baking soda, and salt in a large bowl and stir to mix.
- In a separate bowl, stir to combine applesauce, egg whites, vanilla, and oil.
- Pour liquid ingredients into dry ingredients, and mix just until dry ingredients are moistened. Stir in chocolate chips.
- Coat a 12-well muffin tin with cooking oil spray and divide dough evenly between wells.
- Bake for 9 minutes and promptly remove from oven. Allow cookies to stand for 10 minutes, then wrap individually in plastic wrap and store in refrigerator or freezer. (To reheat a frozen chipper, remove plastic wrap and microwave for 30 seconds).
Coconut Almond Donut Holes
- 3/4 cup RAW almond butter
- 1/2 cup coconut flour- i use bob mills.
- 1/2 cup unsweetened shredded coconut
- 4 Tbsp. coconut milk (full fat canned version)
- 4 Tbsp. coconut oil
- liquid stevia to taste-about 1 tsp or 1 packet of stevia
- Set aside 1-2 tbsp of shredded coconut for later
- Add all the other ingredients to a food processor and blend until nicely mixed together. Or stir all the ingredients in a medium size bowl!
- Now mold the mixture with your hands into bite sized portions, and roll them in the shredded coconut and put them on a plate and refrigerate for 30 minutes.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberriesDirections:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…