Jamie Wagener |
You will never know these blondie bars are without sugar, flour or eggs … they are simple to whip up and taste like cookie dough. Ooey Gooey and decadent these will satisfy those sweet tooth cravings. Don’t just take our word for it … give them a try!
Cindy Poiesz |
Ingredients: 1 pound strawberries, sliced small ½ cup blanched almond flour (not almond meal) 1 tablespoon ghee 2 packs Triple Berry Vanilla Instructions: Pile sliced strawberries in 4-5 small ramekins and place on a baking sheet Bake strawberries at 350°F for 30 minutes Meanwhile, make topping in a food processor or vitamix Pulse almond flour, ghee and Supernola until pieces of dough form Remove ramekins from oven Spoon topping over baked strawberries Bake 20-30 minutes at 350°F, until topping is golden-brown Remove from oven and serve Download a PDF of the Recipe
Cindy Poiesz |
Ingredient Options: Sweet potato toast topped with almond butter, berries and Supernola Triple Berry Vanilla Sweet potato toast topped with cashew butter, banana slices and Supernola Dark Chocolate Nut Crunch Sweet potato toast topped with non-dairy yogurt, turmeric, pineapple, crystallized ginger and Pineapple Ginger Fusion Sweet potato toast topped with apple butter, goji berries, cinnamon and Honey Sweet Goji Instructions: With the skin on, slice sweet potatoes into ⅓ - ½ inchthick slices. Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking. Slice the ends of the sweet potato off, then cut it...