The Best Back to School Recipes
Sweet Potato Energy Bites
1 medium sweet potato, peeled and chopped
1 cup pecan halves
3/4 cup rolled oats
1/2 cup pitted dates
2 Tbsp ground flaxseed
1/4 cup honey
Zest of 1 orange
1 tsp allspice
Pinch of salt
1/3 cup dried shredded unsweetened coconut
Place sweet potato in a steamer basket set in a pot with at least 1 in (2.5 cm) of water. Bring water to a boil and steam until sweet potato is fork tender, about 10 minutes. Set aside to cool. Alternatively, you can also boil the sweet potato until tender.
Place pecans, oats, and dates in food processor container and process until finely chopped. Add sweet potato, flaxseed, honey, orange zest, allspice, and a couple pinches salt to container and blend until mixture clumps together.
Using damp hands, form mixture into 1 in (2.5 cm) balls. You should get about 16 balls.
Spread coconut out on a plate. Roll balls in coconut and chill in refrigerator to help the balls firm up. Keep chilled until ready to use.
Chocolate Hummus Stuffed Dates
398 mL can chickpeas, drained and rinsed
1/3 cup cocoa powder
1/4 cup maple syrup
3 Tbsp tahini
2 tsp vanilla extract
12 Medjool dates
1 Tbsp toasted sesame seeds (optional)
3 Tbsp cacao nibs (optional)
In food processor container, place chickpeas, cocoa powder, maple syrup, tahini, vanilla, and a pinch of salt and blend until smooth. Taste and adjust level of sweetness if desired.
Using a knife, slice an opening in dates (without cutting them all the way through into two halves) and remove pits. Gently pry dates open with fingers and spoon in hummus filling. Sprinkle with sesame seeds. If desired, sprinkle cacao nibs onto top of stuffed dates. Transfer filled dates to a small zip-top bag for transport.
Hidden Greens Chocolate Avocado Smoothie
1 avocado, pitted and flesh removed
2 cups milk-alternative (almond, hemp, etc)
1/2 cup baby spinach
2 Medjool dates, pitted
2 Tbsp cocoa powder
1/2 tsp vanilla extract
Have all ingredients fully chilled before beginning. Combine all ingredients in blender and purée until smooth and creamy. To correct to desired consistency, thin with more almond milk or water or thicken with ice cubes. Pour into chilled glasses.
Gluten-Free Banana Muffins with Seeded Streusal
1/4 cup raw, unsalted pumpkin seeds
1/4 cup raw, unsalted sunflower seeds
1 Tbsp sesame seeds
1 Tbsp brown rice flour
1 Tbsp coconut sugar or evaporated cane sugar
1/4 tsp salt
1 Tbsp coconut oil, solid, room temperature
3 very ripe bananas, peeled and mashed
1 cup unsweetened soy milk or nondairy milk of choice
1/3 cup extra-virgin olive oil
1 tsp apple cider vinegar
1 3/4 cups brown rice flour
1/4 cup hemp hearts
1 Tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat oven to 350 F (180 C). Line 12-cup muffin tin with paper liners.
In small bowl, combine all streusel ingredients except coconut oil. Using fingers, cut in coconut oil until fully incorporated and crumbly.
In large bowl, mix mashed bananas, milk, oil, and vinegar until combined. In medium bowl, combine flour and remaining ingredients. Add flour mixture to banana mixture and mix until combined. Divide batter evenly among paper liners. Top each muffin with prepared streusel. Bake for 15 to 20 minutes, until toothpick inserted in centre comes out with just a few crumbs clinging to it. Cool on wire rack. Store in airtight container at room temperature or in refrigerator.
Recipes from Alive.com