Blend together and enjoy!
Blend together and enjoy!
Blend together and enjoy!
Baking and Cooking with Smoothie Infusion!
Procedure
Preheat oven to 250F. Mix all dry ingredients together. Blend liquid ingredients until reaching a consistent texture. Combine liquid and dry. Mix well. Spread on bake tray. Bake for 1 hour. Let cool; break up.
You'll notice that this cereal is toasted at a lower temperature than traditional granola. The reason for this is to preserve the essential fatty acids. Heating foods with essential fatty acids above 350F is not recommended, since the heat can convert EFAs to trans fats.
Keep refrigerated to greatly extend freshness.
Crust:
Filling:
Topping:
Procedure
Make crust by putting all ingredients into food processor and processing until dough like. Remove and spread out onto a pie plate, pack down. Put all filling ingredients into food processor and process until creamy. Fill pie crust by evenly spreading out filling.
Put topping ingredients into food processor, pulse a few times. Spread on top.
Put refrigerator until cool and firm (about 60 min)
Procedure:
In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time.
Remove mixture from processor and put on a clean surface. Shape into bars by flattening the mixture on the clean surface using your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread.
As the bars dry, they become easier to handle.
Each batch makes approximately 12 x 50g bars.
Procedure
In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. Generally, if I'm making them specifically to be eaten during physical activity, such as long training rides, I'll blend the mixture until it is smooth, as this will reduce the amount of chewing required. However, for variety, I'll also be sure to make a few batches at the same time that are crunchier, to eat as a regular snack.
Remove mixture from processor and put on a clean surface. There are two ways to shape the bars: You could roll it into several balls, or shaped into bars.
To shape into balls, use a tablespoon or your hands to scoop the mixture (however much you like to make one ball); roll between the palms of your hands.
To shape as bars, flatten the mixture on the clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread.
As the bars dry, they become easier to handle.
Each recipe makes approximately 12 x 50g bars.
Procedure: In food processor, process all ingredients until smooth (save blueberries until after processing, if desired). Lightly oil a pan with coconut oil and heat over medium heat. Pour in pancake batter to desired pancake size and cook for about 5 minutes or until bubbles begin to appear. Flip and allow to cook for another 5 minutes.
Makes 2 large servings.
Procedure: In a food processor, process all ingredients until smooth.
Lightly oil a pan with coconut oil and heat over medium heat. Pour in pancake batter to desired pancake size and cook for about 5 minutes or until bubbles begin to appear. Flip and allow to cook for another 5 minutes.
The many antioxidants in this smoothie will mop up cell-damaging free-radicals produced by stress.
Makes 2 servings, about 3 1/2 cups
