LEM  N FITNESS

1 cup pure peanut butter 

1 cup coconut oil or avocado oil

1/3 cup agave

7-10 soft dates

1/3 cup pure sugar cane; optional depending on your sweet tooth

3 Large or 4 medium eggs

1 tsp vanilla

      In food mixer; cream all these ingredients together. (I use a Breville food processor and Absolutely love it!!!)

Add:

3 cups whole grain wheat

2 cups old fashioned oats

1/2 teaspoon sea salt

1 1/2 teaspoons baking soda

Combine all ingredients together and then spread on a large greased cookie sheet. 

Bake in preheated oven at 350 degrees for 15 minutes. Top with chocolate chips while hot. Once they start to melt then spread them out to form a chocolate frosting. 

OR 

1 cup chocolate chip : 1 Tablespoon coconut oil. Melt in cup in microwave or over stove top and then spread on top of peanut butter bars.

This is how I make them for my family. There are was you can modify, but I have found this to be the best for us. I strive to make snacks that add some nutrients in a good way. Healthy fats for your brain, fiber, minerals, and lots of vitamins.

1 large or - 2 small avocados, mashed 

1/2 cup avocado oil or coconut oil

2 eggs 

2 Tablespoon flax seed milled; soak in 6 T water- this is for an egg sub to add omega's and extra nutrients

1/2 cup agave or honey

1/2 cup coconut sugar: optional depending on your sweet tooth

1/2 - 3/4 cup unsweetened cocoa powder (I buy dark cocoa at Kitchen kneads. we like them chocolately)

2 tsp baking soda

1/2 tsp sea salt

3 cups whole wheat flour

1/2 - 1 cup chocolate chips

This makes a double regular batch; 48 cookies. You can half the recipe or just freeze half of the dough.

In food processor or bowl with beaters; add avocado to sea salt and mix until all ingredients are mixed together well. Add 4 cups of flour and mix until combined. Add 1/2 to 1 cup chocolate chips.

Dough is slightly sticky, Use 2 spoons to form dough and place on ungreased cookie sheet. 

Bake 325 degrees for 6 minutes

They will be soft to the touch and not sticky anymore. Store in airtight container in fridge. When using avacados they will stay fresher in the fridge.

These are the best brownies we have made yet. Rich and fudgy like a brownie should be.  Full of protein, healthy fats and carbs along with fiber, it makes a great after workout snack which is odd to say.

1/2 cup coconut oil or avocado oil

3/4 cup unsweetened chocolate bar or chips. **If using baking bar only use 4 chuncks or 2oz.

2 avacado

1/3 cup coconut sugar or organic pure sugar cane or 5 dates; soak and puree; adding fiber to your snack

1/4 cup honey

4 eggs 

1/2 cup cocoa powder or crio bru; soaked

1/4 cup almond or flax milk

1 1/4 cup flour whole ground wheat with germ (buckwheat, oat flour, or almond meal can also be used with a slightly different texture) 

+ 1 tsp baking powder for more cake like. If you want them fudgy then omit this ingredient

In a medium sauce pan add chocolate and coconut oil stirring over medium heat until smooth.  

2. If using dates then,Mash dates with a fork, until its pureed or use a blender. (I soak them in a little water and then blend 1 cup of them and store in the fridge for easy use). 

3. Add dates, avacado, honey, sugar cane and blend with blender or beater until well combined.

4. Add in eggs and mix until well incorporated into batter.

5. Add flour, cocoa, and milk mixing all together until you can't see flour anymore. The more you mix the the fluffier the batter will be, so if you are a fudgy thick brownie person then mix less.

6. Preheat oven 325 F

7. Add to glasss 9X9 dish that is lightly oiled with coconut oil. Top with chopped nuts, raspberries are always a favorite or whatever your favorite topping is.

8. Bake about 20-25 minutes until you can touch the top and have a light stickiness to your finger. 

I use convect bake which helps them bake evenly and faster. If you aren't using convect bake it might be a good idea to bake 350*. The sides will start to cling from the side and you can touch the top with a little sponge back. 

1/2 cup unsweetened chocolate melted in 4 tbsp. coconut oil to keep smooth

1 avocado

1/4 cup unsalted peanut butter

1/2 cup pure sugar cane, honey or agave

10 dates smashed with a fork with a little bit of water

3 cage-free eggs

1/4 cup organic cocoa powder

1/3 cup whole wheat flour

Directions:

1. In a medium to large sauce pan add chocolate and coconut oil. Melt over medium heat until smooth. Take off heat.

2. In a small glass measuring cup, mash dates with a fork with a tsp of water; add to choclate.

3. Add avacodo, peanut butter and sugar and blend for a couple minutes until smooth.

4.  Add eggs in pan mixing 1 at a time. 

5.  Add cocoa powder and flour folding in until well mixed.

6. Preheat oven to 325 F degrees. Place parchment paper or wax paper on cookie sheet.

7.  Spoon cookies on the size you like and bake 6-8 min. My oven cooks fast with the convect bake so adjust time according to your oven.

I cup pure peanut butter/ Addams; (I mix mine in a food processor that creams it up)

1 cup almond milk

1 cup coconut oil or avocado oil

1 cup coconut sugar, date sugar, honey or agave; (add more if you like them sweeter. 

2/3 - 1 cup pure cocoa ( I do 1/3 cup black cocoa from kitchen kneads, 1/3 cup unsweetened cocoa)

3 cups oats 

In a sauce pan start melting coconut oil, add milk, dates, peanut butter, sugar/agave, cocoa. Mix together on medium-low heat for 3-4 minutes until well incorporated together. When it starts to bubble, turn off heat. Don't over cook or it will start to separate. Add oats 1 cup at a time mixing well. More or less might be needed.Place spoonful drops on cookie sheet. Makes 3 dozen

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1/2 cup agave or brown sugar or 10 dates pureed

1/2 cup organic sugar

2 eggs

1/2 cup almond milk

1/2 cup plain yogurt

2 cups flour (oat or whole wheat)

1/2 cup carbo powder

1 tsp baking powder

2 tsp baking soda

1 tsp sea salt

1 cup coconut or 1/2 cup coconut oil and 1 avacado

1 cup boiling water

Add each ingredient and lightly mix between each one.  After all ingredients are added, beat together for a couple minutes.(The batter will be thin.)

Place in jars or cupcake liners filling 1/2 way full.  While it cooks the batter will rise.

Bake 350*F 15-20 minutes

I know this one sounds weird, but it is really good to add to salad or dishes.  It's also yummy on its own just harder to eat since its so small. It can also be sustituted as flours in muffins, pancakes or cookies. Just blend in the blender til flour like. 

1/2 cup amaranth

Cook in popcorn popper or over the stove. I think the stove works better. Use a little coconut oil to heat the pan. Cook a small amount at a time. Store in air-tight container in fridge.

3 large yams

Wash and cut in cubes. Place in medium bowl and stir in:

1/2 tsp cayenne powder

1/2 tsp paprika

1/2 tsp pepper

1/2 sea salt

1/4 cup dried onions

Preheat oven 375 F.  Grease cookie sheet well with avocado oil or coconut oil.

Spread YAM mixture on pan and bake 375 F 40 minutes or until tender

1 can chickpeas (15 oz can)

1 sweet potato that has been cooked

1/4 cup tahini

1 1/2 tbsp lemon juice

1 tsp of chopped garlic

1 tbsp oil (olive or avocado)

2 tsp paprika

2 tsp cumin

1/4 tsp coriander

1/4 tsp tumeric

1/4 tsp cayenne

Add chickpeas in blender and process on high till smooth or paste like.  Add potato and process on high till smooth.  Add rest of ingredients and mix together completely.  Store in air-tight container in refridgerator 

Crust:

In a blender combine:

1 cup soaked or room temp dates

1/2 cup shredded coconut

1/2 cup ground flaxseed

1/2 cup hemp protein

1/2 cup sunflower seeds

1 tbsp grated fresh ginger

1 tsp fresh lemon juice

Press in large pie dish and bake 300*F for 15 minutes or until desired crispness.

Filling:

2 Bananas

1 pear

6 dates

1/4 cup hemp protein

1 lime juice and pulp

1/2 cup macadamia or cashew nuts

1 tsp fresh ginger

1/2 tsp sea salt

Place all ingredients in a blender and blend till smooth.  Pour into pie dish. Top with additional coconut and nuts. Place in refrigerator until ready to eat. Best eaten in the first couple days.