1 c. frozen/thawed fruit (strawberries/blueberries/raspberries/peaches)
1+ T. water
1 T. chia seeds
liquid sweetener to taste, opt. (honey, maple syrup, stevia, etc)
Mash or blend fruit until desired consistency. Add water, chia seeds and sweetener, if using, and mix well. Transfer to a glass jar, cover, and allow to sit in the fridge for at least 1 hour to set up. Enjoy!
Jam should last about 1 week in the fridge.
1 3/4 c. flour
1/2 tsp. salt
2 tsp. baking powder
3/4 c. sugar
1 c. creamy peanut butter
1/3 c. oil
1 egg
1 c. milk/water
1 c. chocolate chips, opt.
Mix together the dry ingredients, then add in the wet ingredients and mix thoroughly. Stir in the chocolate chips, and pour into 12 greased muffin cups. Bake at 400 degrees for 15-18 mins. Allow them to cool slightly before serving.
1 c. + 2 T. whole wheat flour
1/4 c. cocoa
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
(2 scoops of collagen powder, if desired)
1/4 c. oil
1/4 c. milk/water
1 tsp. vanilla
1 c. mashed bananas (about 3 bananas)
1/3 c. brown sugar (or coconut sugar)
1/2 c. chocolate chips
Combine dry ingredients in a large bowl, then add the wet ingredients, plus the chocolate chips. Use hand mixer to thoroughly combine everything together. Pour dough into 12 muffin cups. Bake at 425 degrees for5 mins, then lower the temperature to 350 and bake for an additional 15 mins.
