Cashew Butter Cookie Balls ~ grain free, gluten free, refined sugar free & guilt free

Here is our latest ‘cookie ball’ obsession that I promised to share with you.

Cashew Cookie Ball

They are so simple to make and full of natural, healthy ingredients that you can feel good about eating. It is a little ball of energy when you need one!

INGREDIENTS:

1 cup cashew butter (see recipe below)

1 tbsp. coconut oil

1/2 tbsp. honey (more if you like sweeter)

1/2 scoop protein powder

1 tbsp. coconut shreds

1 tsp vanilla

Dash of cinnamon

Splash of coconut milk

DIRECTIONS:

Melt coconut oil and honey and mix it with cashew butter, protein powder, coconut shreds,  vanilla, cinnamon and coconut milk. Roll into balls and chill in the refrigerator or freezer. They are so good that you might want to eat them all up!

My daughter little z loves them as much as I do and if she sees me eating one she will say “hey, why didn’t you get me one?”

HOMEMADE CASHEW BUTTER

Puree 8-16 ounces raw cashews in a food processor for 10-15 minutes (the longer you go the smoother it becomes). Stop to scrap down the sides every few minutes. When you get toward the end, you can add coconut oil, honey, vanilla, cinnamon and/or salt to your liking. We like ours a little on the thick side with oil, honey and vanilla. So delicious and much less expensive then the store bought kind. ENJOY!

 

raw cashews cashew butter yum

TODDLER EASTER CRAFTS

Here is a peek at some of our toddler easter crafts:

paper egg

easter bunny

paper egg

lamb

homemade peeps and last but not least here is our version of easter peeps! We will post this homemade peep recipe soon. We had so much fun and lots of laughs!

Have you ever made your own nut butter?

What is your favorite kind?

We are experimenting with new flavors but right now this cashew butter with coconut oil and honey is my favorite! My daughter does not like almond but she will eat cashew and peanut butter. Maybe it is the color she likes?

 

Clean Rhubarb Raspberry Crumb Cake

I am so excited to share with you my first post! I hope you enjoy… 

I was having a craving for crumb cake/coffee cake the other day so I decided to give it a go. I had rhubarb and raspberries in the freezer and decided that the tart and sweet would make the perfect combination. It turned out so yummy! It is moist and delicious…and the best part is that it is healthy!

Rhubarb Raspberry Crumb Cake

Rhubarb Raspberry crump cake
3/4 cup almond butter
1 very ripe banana
1/4 cup honey (you can add more or less depending on how sweet you like it)
2 farm fresh eggs
1 tsp vanilla
1/2 cup sour cream (or yogurt)
1 scoop protein powder
1/4 cup coconut flour
1 pinch salt
1 tsp baking soda
1/2 cup rhubarb
1/2 cup raspberries
1 tsp coconut milk (more if batter is too thick)

Topping: 1/4 chopped nuts, 1 tsp cinnamon, 1 tsp coconut oil (or butter)

Mix almond butter, banana, honey and vanilla. Add eggs and sour cream. Mix in protein powder, flour, salt and soda. Stir in rhubarb, raspberries and milk as needed. Batter should be slightly runny. Pour into square greased baking dish.  Sprinkle with topping. Can also be made into muffins or loaf. Bake at 350 for 38 minutes. Let is cool before slicing.

Tastes yummy on its own or slather with almond or coconut butter. Enjoy!