These Oat & Hemp Pumpkin Spice Muffins from our Wellness Ambassador Amy Longard Nutrition might be just what you're looking for. Check out one of our 7 locations to find the majority of these ingredients in our bulk and baking sections.

Ingredients:

? 2.5 cups, oat flour
? 2/3 – 3/4 cup, hemp hearts
? 2 teaspoon, baking powder
? 1 teaspoon, baking soda
? 1⁄4 teaspoon, sea salt
? 1 Tablespoon, pumpkin spice
? 1 cup, pumpkin purée (canned or homemade)
? 2 Tablespoon, coconut oil, melted
? 1⁄2 cup, pure maple syrup
? 3⁄4 cup, unsweetened non-dairy milk
? 1 1/2 teaspoon, pure vanilla extract
? 1/3 cup medjool or cooking dates, chopped into small pieces
? 1/4 cup, raw pumpkin seeds, for topping

For directions, head to www.amylongard.com/blog/pumpkin-spice-muffins

Happy baking, everyone! ??

3-Ingredient No Bake #Keto Protein Balls!

Thanks to The Big Man's World for this simple & easy to whip-up recipe! Soft, chewy and low in carbs, these protein balls are the perfect snack, ready in 5 minutes.

Use our Nuts to You Organic Peanut Butter, ? or try out one of our many keto-approved peanut butters in-store (a great one packed with super-fats is Fatso). If you've got allergies to peanuts, try sunflower seed butter (we have one from Nuts to You that's delicious), as this has the same consistency as peanut butter.

In terms of a sticky sweetener, we recommend the 0 carb, 0 calorie, 100% sugar-free Liquid Monk Fruit by SweetMonk. If you're not Keto, you can use maple syrup, agave nectar, or honey.

Finally, the coconut flour gives these protein balls the thick, chewy and fudgy texture. Do not swap it out for another flour, as it simply won’t work. Coconut flour absorbs liquids differently than other flours, and acts like a sponge.

Ingredients:

?? 2 Cups Peanut butter
?? 1/2 Cup Sticky sweetener of choice
?? 3/4 Cup Coconut Flour

Instructions:

?? Line a large tray or plate with parchment paper and set aside.
?? In a large mixing bowl, combine all your ingredients and mix well. If the batter is too thick, add some liquid (milk or water) until a thick batter remains.
?? Using your hands, form the dough into small balls and place on the lined plate/tray. Refrigerate the peanut butter no bake balls for 30 minutes, or until firm.

This #delicious and #glutenfree recipe comes from the Health first Network's Healthy Holiday Magazine. Find Bob's Red Mills' Gluten Free 1-to-1 Baking Flour at a Kardish near you, along with so many more gluten-free baking products and staples.

Ingredients for rolls:

1 Tbsp Olive Oil
½ cup Shallots
½ tsp Sugar
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme
1 cup Warm Water
1 Tbsp Active Dry Yeast
2 Tbsp Brown Sugar
3 cups @bobsredmill Gluten Free 1-to-1 Baking Flour
2 Eggs
1/4 cup Unsalted Butter
1 tsp Kosher Salt
¾ cup Parmesan Cheese

Ingredients for Butter Topping:

3 Tbsp Unsalted Butter
¾ tsp Garlic
½ Tbsp Parsley
Salt and Black Pepper

Directions:

In a skillet add olive oil and set over medium-low heat. Add diced shallots, sugar, fresh herbs and black pepper. Saute until golden then set aside to cool.

Add warm water, yeast and brown sugar to stand mixer bowl. Mix to combine. Allow to sit for 5-10 minutes.

Add flour, eggs, melted butter, salt and cheese. Turn the mixer to medium speed and mix for 5-6 minutes. Add the cooled Sauté and mix until incorporated. Shape dough into a round and place into a large bowl coated with olive oil. Cover the bowl allowing to rise.

On a floured surface shape into 8 rolls. Spray a 9-inch cake pan with cooking spray. Arrange rolls with one roll in the center and 8 surrounding it. Cover and set in a warm place to rise for 30-45 minutes.

Directions for Butter Topping:

Melt the butter and add garlic, parsley, salt and pepper to taste. Brush roll tops with half of the butter mixture. Bake at 400°F for 20-25 minutes, adding remaining butter mixture halfway through.

Recipe from our amazing team member Allison, the chef behind upbeetkitchen.com

Servings: 10
Cuisine: Vegan
Time: 15 minutes + 30 minutes chill time

Ingredients:

? 1 cup chocolate protein powder of choice
? 1 cup oat flour
? 1/4 tsp sea salt or pink Himalayan salt
? 1/2 cup peanut butter (almond, cashew, sunflower and tahini also work, for those with allergies)
? 1/2 cup pure maple syrup
? 1/4 cup non-dairy milk
? Raw Chocolate Topping

Raw Chocolate Topping

? 1/4 cup cacao butter
? 2.5 tbsp raw cacao powder
? 2 tbsp pure maple syrup
? 1 tbsp non-dairy milk

Instructions:

1) Combine protein powder, oat flour, salt, maple syrup, and nut butter in a large mixing bowl. Stir until dough begins to form. Gradually add non-dairy milk until mixture reaches a cookie dough consistency.
2) Line a 8×8 square baking pan with parchment paper. Press dough evenly into pan and flatten as much as possible. You want the dough to be packed as tightly as possible so that the bars do not fall apart.
3) Prepare the raw chocolate. Place cacao butter in a heat-proof bowl over a pot of almost boiling water. Once melted, remove from heat and whisk in remaining raw chocolate ingredients. Pour over protein bar dough.
4) Place in the freezer for 30 minutes or until chocolate has hardened.
5) Slice into 10 even rectangles and store in the refrigerator until ready to consume