Recipe: Spicy Roasted Pumpkin Seeds

A snacker [someone who eats lightly or between meals], a snack [a small amount of food eaten between meals] .

Raise your have if you’re a snacker! 🙋🏻‍♀️ OH I SEE YOU! Now repeat after me - .

“I like good snacks and I can not lie,

You other snackers can't deny,

That when the food goes in an itty bitty plate,

And goes right in your face

You get sprung..”

.

No reason, I just wanted someone to sing with me. Now sit back and relax with a bowl of SPICY ROASTED PUMPKIN SEEDS

Spicy Roasted Pumpkin Seeds

INGREDIENTS

• 2 cups pumpkin seeds

• 1 1/2 teaspoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne

• 1/4 teaspoon sea salt

• 1/4 teaspoon paprika

• parchment paper

INSTRUCTIONS

1. Bake at 300 degrees for 40 minutes, taking them out and stirring/flipping halfway through. Let cool for a minute and enjoy!

Recipe: 5 Ingredient Almond Butter Cookies

Photo Description: Mary's hand holding 4 stacked Almond Butter Cookies between her index finger and thumb.

5 Ingredient Almond Butter Cookies

Prep Time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes
Serves: 16-20 cookies
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 cup almond butter, room temperature

• 1 cup coconut palm sugar

• 1 large egg, room temperature

• 1 teaspoon baking powder

• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350º with 2 oven racks closest to the centre. Line 2 cookie sheets with parchment paper.

2. Combine all ingredients in a medium size bowl and stir to combine.

3. Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).

4. Bake for 9-10 minutes, until the edges are set and the centres are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Skinny Peanut Butter Cookies

Yields: 14-16 cookies

Ingredients

• ½ cup Light Smooth Peanut Butter 
• ¾ teaspoon baking soda
• ¼ cup whole wheat flour
• ¼ cup sugar
• 2 Tablespoon brown sugar
• ½ teaspoon pure vanilla extract
• 1 egg white

Instructions

1. Preheat oven to 350 F
2. Mix all ingredients together is a medium size mixing bowl.
3. Form cookie balls and place on two greased cookie sheets
4. Flatten each cookie ball with hands to about a 2 inches diameter and ¼ inch thick
5. With a fork indent the tops of cookies with the crisscross pattern
6. Bake for 7-9 minutes, they will look underdone but still take them out
7. Let cool for 5-10 minutes before removing from the tray.