Spooky & Sweet Tortilla Cutouts

These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!

Spooky & Sweet Tortilla Cutouts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Spooky & Sweet Tortilla Cutouts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350F.
  2. Combine sugar and cinnamon in a small bowl. Mix and set aside.
  3. Melt coconut oil and vanilla in a small pot over low heat.
  4. Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
Share this Recipe
Powered byWP Ultimate Recipe

Pumpkin Zucchini Mini-Muffins

Pumpkin Zucchini Mini-Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

Share this Recipe
Powered byWP Ultimate Recipe

Beet Brownie Bites

Beet Brownie Bites
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings
12 Mini Muffins
Servings
12 Mini Muffins
Beet Brownie Bites
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings
12 Mini Muffins
Servings
12 Mini Muffins
Ingredients
Servings: Mini Muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350ºF.
  3. Peel and grate the beets.
  4. In a medium mixing bowl, combine the all purpose flour, cinnamon, baking powder, cocoa powder and salt. Whisk to combine.
  5. Crack the eggs into a large mixing bowl and gently mix with a fork.
  6. Add the apple sauce, brown sugar and vanilla to egg mixture and whisk to combine.
  7. With a spatula, add the dry ingredients to the wet ingredients until thoroughly combined.
  8. Fold in grated beets and chocolate chips.
  9. Line each muffin tin with vegetable oil to avoid sticking.
  10. Scoop the muffin batter into the muffin tins.
  11. Bake for 12 – 15 minutes. Let cool and serve. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe