Bend Health Guide Summer Issue 2017 Bend Health Guide | Page 28

½ Tsp Vanilla
½ Tsp Brandy
1 Cup Almond Flour
1 Cup Oat Flour
Powdered Sugar (Optional)
by Andrea Stuart of Vitality Yoga
Ingredients
Preheat 300° F
½ Cup Virgin Coconut Oil
1 TBLS Coconut Milk
6 TBLS Brown Sugar or Maple Syrup
2-3 Drops Lavender Essential Oil
Directions:
Mix coconut oil, coconut milk, sugar,
lavender oil, and brandy well in mixer
(or by hand).
Add flours slowly, continue blending.
Mix until dough sticks together. Roll
dough into 1-1/2 inch balls. Place 1-inch
apart, bake for 30 minutes.
Sprinkle with powdered sugar, if de-
sired. Pairing Suggestion: Fennel or
chai tea.
Find more: Sustainable
Lunchbox ideas at
Planetbox.com
Preheat 350 Ingredients
1 cup cooked quinoa
1 cup cooked pinto beans
1/2 cup tomato paste (4oz can)
2 tsp basil
1/2 tsp onion powder
garlic
salt & pepper to taste
1 tsp sugar of choice (optional)
mozzarella cheese, cut small chunks
Instructions: Grease a baking tray. In a
medium bowl, mash beans complete-
ly. Stir in all remaining ingredients. Roll
into balls, put cheese chunk into mid-
dle seal the ball back up.
Place them onto the baking tray, cook
30 minutes. For a crispy outer shell,
broil a minute at the end.
Recipe By chocolatecoveredkatie.com
28