Archives for posts with tag: maple

Turned my “naked almonds” (skin peeled off after being soaked) into this delicious almond butter! Smooth and creamy with a roasted undertone and maple-y sweetness is a perfect nut butter combo. So good it might just get ate straight out of the jar…Not what it was made for but so not wrong

1⃣Put 2c almonds in a bowl, cover with water and add 1/2T sea salt. Soak overnight.
2⃣Drain and rinse almonds then peel the skin off. It should pop right off if they were soaked long enough. Rinse again then place on dehydrator tray and dehydrate.
3⃣When fully dehydrated, place on baking sheet and roast at 350F until fragrant and starting to brown (10min ish?)
4⃣Let cool then dump into food processor or blender (I have tried both my vitamix blender vs my cuisinart food processor and I prefer the food processor, but use what you prefer). Turn on a process until a smooth and creamy texture is achieved.
5⃣While the almonds are processing, in a small bowl mix:
🔹1T pure grade B maple syrup
🔹1T coconut sugar
🔹1T sweet almond oil (light tasting oil of choice)
🔹1t vanilla extract
🔹1/2t sea salt
6⃣When the creamy texture is achieved, pour in maple mixture and turn back on. Mixture will thicken and “clump” so I drizzled more almond oil in until it smoothed out again (1-2T?). Taste and adjust ingredients to your liking.
7⃣Pour into glass container and store in the fridge. Enjoy!

**Easy version-soak almonds and roast without peeling or dehydrating then move on to step 4**

**Easier version-don’t soak, dehydrate, peel or roast, simply start with step 4**

“Naked Almonds” that have been soaked, peeled, dehydrated and roasted



I had about a half of a can of pumpkin left over from my bites yesterday, so I decided to make pumpkin pancakes for breakfast. I haven’t made protein pancakes in a while so I figured I’d give this flavor a shot. These pancakes were so delicious and so filling…they definitely hit the spot! The inside of the pancakes had the texture of warm pumpkin pie 😱 I also made a maple greek yogurt sauce to drizzle over the top. The added sweetness was perfect with the pancakes and the crunch from the toasted pecans and pumpkin seeds was the perfect finishing touch!

Pumpkin Protein Pancake
1⃣Mix all ingredients in small bowl
🔹3/4c canned pure pumpkin
🔹1scoop vanilla protein powder
🔹1/2c oat flour (oats ground in coffee grinder)
🔹1/4c coconut flour
🔹1/4c greek yogurt
🔹2 egg whites
🔹1T stevia
🔹1t psyllium husk
🔹1/2t pumpkin spice
🔹1/2t vanilla extract
2⃣Cook in greased pan on low to med-low to ensure the outside doesn’t burn before the middle gets heated/fully cooked

Maple Greek Yogurt Sauce
1⃣Mix in mug then microwave for 15-20sec
🔹1/4c greek yogurt
🔹2t honey
🔹1/2t maple extract
🔹1/2t vanilla extract
🔹Splash of almond milk
🔹Dash if cinnamon
2⃣Pour over plates pancakes and top with toasted (in dry frying pan until fragrant) pecans and pumpkin seeds