Samantha's Favourite Quarantine Recipes


Time to introduce to you guys one of the girls who works with us and is responsible for most of the creativity, social media and graphic design you see through Anewall - SAMANTHA. Not only is Sam super talented, positive and creative ... she's studying to become a Holistic Nutritionist and is passionate about all things food. 

During COVID-19 isolation and quarantine she has been baking more than ever and we wanted to share with you her top 3 most-made recipes. They're all super easy, delicious and don't take more than 30 minutes to make. 

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PALEO ZUCCHINI MUFFINS

INGREDIENTS

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup almond butter
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 tsp salt
  • 1 heaping cup dairy free chocolate chips
  • 1/4 cup coconut sugar
  • 2 zucchini, grated (1 cup)

INSTRUCTIONS 

Preheat oven to 350. Line a muffin tin with liners or grease your tin and set aside. Grate your zucchini and use a paper towel to press down and remove as much of the moisture as you can.
In a medium bowl, whisk together the eggs, melted coconut oil, coconut sugar and almond butter.
In another bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
Pour dry ingredients into the wet ingredients and mix well. The dough will be thick! Next add the zucchini and the chocolate chips.
Fill each muffin cup and sprinkle a few extra chocolate chips on top. Makes 12 muffins. Bake for 23-25 minutes.

HEALTHY TWIX BARS

INGREDIENTS

Shortbread Layer

  • 1/2 cup coconut flour
  • 1/2 cup almond flour 
  • 1/3 cup coconut oil, melted
  • 3 tbsp honey
  • pinch of sea salt 

Caramel Layer

  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • pinch of sea salt

Chocolate Layer 

  • 1 bag of chocolate chips, regular or vegan
  • 1 tbsp coconut oil
  • pinch of sea salt

INSTRUCTIONS 

Shortbread Layer 

Preheat the oven to 350 degrees. Combine flours with melted coconut oil, honey and salt in a large bowl and mix thoroughly. Line a baking dish (8"x 8") with parchment paper and pack down the shortbread mixture. Bake for 10-12 mins. Remove from oven and let cool completely. 

Caramel Layer

Combine almond butter, coconut oil, vanilla, maple syrup and salt in a saucepan on medium heat. Stir until completely liquified. Remove from the stove and let cool completely. When both the shortbread and caramel are cool, pour caramel sauce over the shortbread base and spread evenly. Set in the freezer until hard. 

Chocolate Layer 

Combine chocolate and coconut oil in a saucepan. Warm until completely liquified. Once melted pour over top of the caramel and shortbread. Sprinkle flakes of sea salt on top. Freeze for 2 hours or until hard. 

NO-BAKE CONFETTI ENERGY BALLS

INGREDIENTS 

  • 1/2 cup cashew butter
  • 2 scoops vanilla protein powder (we use vega)
  • 3 tbsp almond flour
  • 1/4 cup maple syrup
  • 2 tbsp sprinkles + some 

 INSTRUCTIONS

Mix all ingredients together and form balls. To finish them off, top with some more sprinkles!! Enjoy! 


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