Tag Archives: Keto pancake

In addition we’ve started the process of getting gone things. Including all the different food ingredients I’ve sitting in my own cupboard.

Talking about random food items, it isn’t uncommon for me to have multiple nut luggage & jars in my own cupboard. Tony loves snacking on honey-roasted peanuts & I love making DIY path mixes for healthful snack options.

Just the other day I looked in my own cupboard and found a bundle of unopened roasted cashews. Generally the only period we eat cashews is together with lettuce wraps or in curry-based dishes. So then I thought: why not make a little cashew nut butter and whip up energy bites or bake some cookies? I’ve been ridiculously into producing my very own nut butters lately with my fresh food processor so this really was the perfect way to consume my cashews.

If you’ve never really had cashew butter, you’re in for the ultimate deal with. It’s creamy, wealthy, slightly-sweet and a wonderful replacement in formulas that call for peanut or almond butter. I love producing dressings with it too, then drizzling it over roasted sweet potatoes or broccoli – significantly so so tasty!

Cashew butter is likely to be making appearance in a few more AK recipes, so make yourself a jar ASAP then we can bake together. xo!

5.0 from 1 reviews

Prep time:

10 mins

Total time:

10 mins

Ingredients

1 tablespoon coconut essential oil, plus more if necessary

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

Instructions

Insert cashews and coconut oil to your meal processor and approach for 5-10 minutes, scraping down the sides as necessary. At this point the cashews should begin to clump jointly. Continue to procedure until you reach the desired consistency. Add salt, vanilla bean seed products, and vanilla and process again for another minute. If it appears to become clumping together, put in a teaspoon or two more of coconut oil.

Transfer to tupperware or mason jar and shop at room temp or in refrigerator. If you shop at room temperature, simply give the cashew butter a stir before you utilize it. Stays longer in fridge.

If you’d like you should use raw cashews rather than roasted cashews. The taste won’t be as extreme, but it will still be delicious. If you do want to roast them, it is possible to place them on a cooking sheet and roast at 350 levels for 7-9 moments.

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Eating Teddy Grahams can be a bit much like leaving home really. Bittersweet. I can’t think of any other way to describe it.

Teddy Grahams are adorable, yet so delicious! Even though devouring their lovely little bear physiques is just a little damaging, the incredible taste and satisfaction helps it be all worthwhile.

Okay so that’s a stretch, nevertheless, you get why right? I’m completely weird.

As I travel to Washington, D.C. tomorrow a stream of thoughts and thoughts will be pouring into my brain. It’s truthfully quite odd to contemplate leaving the area I’ve grown up, individuals I care probably the most about, plus that certain sense of ease and comfort.

I take with me a feeling of independence. Adventuring to a fresh destination followed with a feeling of question. An pleasure to explore the unfamiliar. Materials in my Jeep include my donut skillet, many stuffed suitcases, and way too many pairs of shoes. Just the requirements!

It will feel great to just be, you know? I’m 23. I’ve got the world ahead of me. This nervous energy and tension will surely pass. I’ll stop dyeing my dark brown and be sure you workout every morning. The adrenaline bursting through my heart will relaxed, and I’ll gain perspective. I know this to become true.

Needless to say I’ll miss a lot of things as well! Seeing that Minneapolis skyline. Yoga exercise sculpting. Enjoying picture ideal summer weather in the lake. Fried items on sticks on the State Fair. That ‘Minnesota great’.

I sure won’t miss those popular dishes or bone chilling weather though.

So yes, bittersweet is quite the perfect explanation.

Of course like a birthday and heading away present I needed to make something special.

Making a chocolate Teddy Graham pie crust was on my mind. This was my day in the end! Providing presents to yourself is always a good idea.

Double the delicious chocolate means increase the fun. Chocolate Mousse filling!

We remembered that whip cream and sprinkles make everything better. Discover?

You must know when taking in this pie, all is good.

Creamy chocolate makes you forget your worries. Teddy Grahams cause you to just smile.

Sorry I cannot tell you my want though.

Chocolates Mousse & Teddy Graham Birthday Pie

By Monique of Ambitious Kitchen

For the crust:

6 tablespoons melted butter

1/4 cup granulated sugar

1/4 cup granulated sugar

1 cup powdered sugar

To make the crust:

Preheat oven to 350 levels F.

Mix Teddy Grahams, butter, sugar, and salt collectively. Pulse in food processor until very crumbly. Scrape into 9 inch pie pan and use a spoon or fingertips to press into the pan. Make sure it is also, then bake in oven for 10 minutes. Remove of range and place and cable rack to cool.

To make the filling:

Place weighty whipping cream and granulated sugar in large dish. Using an electric mixer, beat until weighty and thick. Take 1 cup of the whipped cream and place in refrigerator this can be used like a topping later on. In separate large bowl, combine the cocoa natural powder, whipped cream parmesan cheese, and powdered glucose until creamy. Gradually collapse in whipped cream until well combined. Pour chocolate completing pie pan.

Next, take out your whip cream from the refrigerator. Carefully spread the whip cream consistently over the top of the delicious chocolate mousse filling. Top with sprinkles and extra teddy grahams if preferred.

Place pie in refrigerator for 4 hours. You can even freeze for 2 hours if you desire a iced mousse pie.

May also be served immediately.

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More often than not though I’m all about making items for others. I love being back home because it provides me the opportunity to bake as much things as possible without fear of them going bad. Yesterday I produced my mom skinny banana chocolates chip muffins (among her favorites) and tomorrow I’m planning on baking a batch of cookies for a few friends.

It also recently occurred if you ask me that cooking from the heart, whether on your own or others, is incredibly special. Baking is definitely both a skill and a technology and like I’ve mentioned before, a little sweetness generally appears to brighten any day time. It really hit house with me as I was baking these cookies and so I’d love to share a little story with you…

Here’s Kate’s email:

Best,

Kate

After reading Kate’s words, I reached out to her and we could actually connect. I knew that I needed to bake something particular simply for her that was easy, delicious and could match her dietary needs. Above all, I wanted Kate to experience inspired to bake because in the end, that is what she wants to do. I know she’d approve of the Almond Butter Cookies. They’re easy, delicious in support of need a few ingredients. Plus they’re flourless and there’s no butter included, so you’re not dealing with a big mess to completely clean up.

If you’re not too busy this weekend, I encourage you to bake up a batch of these cookies to not only support Kate, but to share them with someone you love. (Seriously they just take about a quarter-hour!) In the event that you end up producing them, be sure to tag #ambitiouskitchen on Instagram so Kate and I could have a look at your creation and become baking friends.

Have an incredible weekend you guys! Here’s for you, Kate. xo!

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Prep period:

10 mins

Cook time:

10 mins

Total period:

20 mins

Ingredients

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup creamy all natural almond butter (I used Trader Joe’s)

1/2 cup coconut sugar

2 teaspoons vanilla extract

1/3 cup chocolate chips

Instructions

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

In normal size bowl mix collectively the oats, cinnamon and baking soda; set aside.

In the plate of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until steady, about 2 minutes. Blend in dry substances with a solid wood spoon, then lightly fold in chocolates chips.

Use cookie scoop to drop dough about prepared cooking sheet, placing them 2 in . apart. If you’d like fat cookies, leave them as is. If you want your cookies a bit flatter, then press the dough down with the palm of your hand.

Bake cookies for 9-10 a few minutes and remove when sides barely commence to turn a golden dark brown. The cookies may appear a little underdone, however they will continue to cook when you remove them from the oven. Great for 5 minutes over the cookie sheet after that transfer to a cable rack to great completely. Repeat with remaining cookie dough. Makes 18 cookies.

To make sure this recipe is gluten free, use gluten free oats.

You might use quick oats instead of rolled oats.

Feel absolve to change the coconut glucose with brown sugars if that is what you have on hand.

fitfoodiefinds

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Last week I actually ran about 15 mls, which really isn’t very much but I have been only training every other day (if that), therefore i felt pretty pleased with myself. The MapMyRun app on my phone has me dependent on timing my runs and contending with myself. I’ve also become Tony to perform beside me several times. Even though he’s a professional athlete, the person hates to run. I do not get it.

Last week I returned from a 4 mile run (in 32 mins!); I chose that a small evening baking was to be able and wished to deal with myself to something cozy. There were giant Honeycrisp apples in the fridge so initially I had been set on creating a pie, but then thought about how I didn’t actually want to make the dough therefore i opted to go the apple sharp route.

Man I love a good juicy apple sharp with a crunchy topping. Who wouldn’t? Males go crazy over it so if you’re seeking to in the baking skills, this is the ideal recipe to begin with.

This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really excellent. You’ll only be using 1/4 cup of maple syrup and just a little brownish sugar for a lovely, crunchy topping. I love the topping because not only does it contain oats, but you get nuttiness from both pecans and whole wheat flour.

If you’re gluten free, simply sub a gluten free all purpose flour for the whole wheat and you’re in tip-top form. Wait, did I simply say that? Ugh.

Oh oh oh! Also keep in mind the bourbon right here. The bourbon isn’t necessary but oh my does it give it a wonderful flavor. Unless you have any, you can use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.

Lightened up Maple-Pecan Apple Crisp

Ingredients

1/2 cup rolled oats

1/4 cup chopped pecans

1/4 cup chilly butter or vegan butter stick, cut into small cubes

5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced

1/4 cup natural maple syrup

1 teaspoon cinnamon

Instructions

Preheat oven to 350 levels F. Generously grease an 8×8 cooking pan with non-stick cooking spray.

To make the topping: Combine the flour, oats, dark brown sugar, cinnamon and pecans in a big bowl until well-combined. Add in the bits of butter and make use of your hands to squeeze and combine before mixture becomes crumbly and resembles damp sand. (Additionally, you can lower within the butter with a pastry cutter, or place all the topping ingredients inside a meals processor chip and pulse until simply blended. The best method is to use my hands, as I believe you get the very best crumbly topping that way.)

Once finished, place topping in the fridge and commence making the apple filling.

To make the filling up: Place apples, maple syrup cinnamon and bourbon in a large dish and toss to mix.

Take a heaping 1/4 cup from the topping mixture and toss using the apple mixture. Place the apple blend in prepared pan and sprinkle equally with topping.

Bake the sharp on a baking sheet (in the event the filling bubbles over!) for 45-55 mins, or until topping can be golden brown and filling is usually bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with zero fat vanilla snow cream. Makes 9 portions.

Feel absolve to use walnuts or almonds instead of pecans.

To create this gluten totally free, use GF oats and a regular almost all purpose flour. To make it vegan, sub a buttery vegan stay for the butter.

Recipe by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery

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