These are the recipes Lere Robinson of Alive Again LLC is featuring today on WIS TV News at 4pm: RECIPE for APPLE SUNDAE Serves 2 2 Apples 2 Tablespoons almond butter ¼ cup maple syrup 1 ½ teaspoons almond extract/essence 2 Tablespoons roughly chopped almonds 2 Tablespoons freshly grated coconut or unsweetened coconut Set coarsely chopped almonds aside for topping. In a small bowl, blend the almond butter, maple syrup and almond extract until smooth. It should be the consistency of caramel sauce. Cut the apples into quarters and core. Then cut the quarters into 3 pieces lengthwise and ¼ inch pieces crosswise. Place in 2 serving bowls. Drizzle the sauce over the two bowls of apples and top with almonds and coconut. Use a variety of apples such as Golden Delicious, Granny Smith and Braeburn for a mixture of taste and color. RECIPE for PUMPKIN BALLS Ingredients: 8 oz. (about 1 packed cup) chopped dates 1/4 cup honey 1/4 cup pumpkin puree 1 Tbsp. chia seeds or flax seeds 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg pinch of salt 1 cup old-fashioned oats (dry, not cooked) 1 cup toasted coconut flakes 1 cup toasted pepitas (pumpkin seeds) Directions: Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined. Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes. Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars. Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)
Posted on: Tue, 28 Oct 2014 18:45:51 +0000
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