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Energy Drink

26 February 2020
kidsweet
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Categories: Kidsweet™ recipes

Need a quick breakfast on the go? Make a quick energy drink and get hours of nutrition in just a few minutes.

Low Sugar, High Energy Drink made with Kidsweet™!

Energy Drink

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Course Breakfast
Calories

Ingredients
  

  • 2 eggs pasteurized
  • 2 T coconut oil
  • 2 teaspoons Kidsweet™
  • 1/2 teaspoons vanilla extract
  • 1 pinch of salt
  • 1 cup whole milk
  • 4 oz ice cubes

Instructions
 

  • - Add eggs, coconut oil, Kidsweet™, vanilla, and salt to blender. Mix thoroughly.
  • - Add milk and ice.
  • - Crush ice and blend until very smooth.

Notes

Variants:

  • coffee: add 1/2 t instant coffee granules with the eggs
  • chocolate: add 2 t cocoa powder with the eggs
  • non-dairy: use nut milk instead of whole milk. Optionally increase the coconut oil to 3T.
  • keto: increase coconut oil to 1/4 cup. Use 3/4 c nut milk and 1/4 c heavy cream.
  • Note: The coconut oil needs to emulsify with the eggs before adding the ice or it will be chunky! If your coconut oil is solid at room temperature, heat it a little bit so it will be liquid when blending.
Remember, pasteurized eggs are a lawyer's favorite kind of eggs.
Keyword beverages, breakfast, keto-friendly, low-carb, sugar-free

Chocolate Hemp Heart Cakes

26 February 2020
kidsweet
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Categories: Kidsweet™ recipes

These delicious, nutrient-dense chocolate brownies include an abundant portion of hemp seed hearts–which are high in healthy Omega-3 fatty acids,
and about 35% protein.

Chocolate Hemp Heart Cakes

Chocolate Hemp Heart Cakes

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Course Dessert
Servings 4
Calories

Ingredients
  

  • 1 c Hemp Hearts
  • 1/2 c Cacao or Cocoa Powder
  • 1/2 c Almond Flour or Coconut Flour
  • 1/4 c Kidsweet™
  • 1 tsp Baking Powder
  • 1 pinch salt
  • 1 tsp Vanilla (or Rose water, almond or orange extract, strong coffee, or other flavor of your choice, to taste)
  • 1/2 c coconut oil melted
  • 4 Large eggs
  • 1/4 c Almond Milk (more if using coconut flour)

Instructions
 

  • Mix all ingredients together completely.
  • Either put into a shallow oven-safe casserole dish for a brownie-like cake, and let sit for a few minutes; OR, spoon out into thin cookies, place onto a greased cookie sheet, or use parchment.
  • Bake at 350°F for 10-15 minutes if thin, or 20-30 minutes if thick.
  • Let cool, and enjoy!

Notes

The cocoa provides modest amounts of vitamin E, an antioxidant, plus vitamin K, choline, selenium, magnesium, zinc, manganese, and iron. It's a good source of insoluble fiber, and the antioxidents called flavonoids. If you can get cacao, a cold-pressed, raw form of cocoa, it has an even higher antioxidant content.
Nutrition sources for more information:
http://healthyeating.sfgate.com/cocoa-powder-nutrition-information-2144.html
https://www.livestrong.com/article/478632-do-hemp-seeds-contain-healthy-omega-3-fatty-acids/
https://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
Keyword chocolate, dairy-free, desserts, keto-friendly, low-carb, wheat-free

Buckwheat Cookies

26 February 2020
kidsweet
No comments
Categories: Kidsweet™ recipes

This shortbread-like recipe uses buckwheat flour—a legume rather than a grain–but still manages to bring home the cookie while providing about three grams each of protein and MCT’s per cookie.

Buckwheat Cookies with Kidsweet™

Buckwheat Cookies

Really? A sugar-free, wheat-free, dairy-free cookie that's got a snap, a crunch, and a bit of sweet? Pull up a glass of nut milk and enjoy something out of the ordinary.
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Course Dessert
Servings 12 cookies
Calories

Ingredients
  

  • 1 1/2 c buckwheat flour
  • 1/2 c coconut oil chilled if necessary to be solid
  • 4 tablespoons Kidsweet™ available at https://kidsweet.com/shop/
  • dash of salt
  • dash of baking soda
  • 1/2 t vanilla extract
  • 1/3 c water

Instructions
 

  • preheat oven to 350°F
  • cream the Kidsweet™ into the coconut oil
  • add the salt and soda, mix thoroughly
  • add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
  • add the vanilla extract and water.
  • chill in refrigerator for 20 minutes.
  • form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
  • bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.
Keyword dairy-free, desserts, sugar-free, wheat-free