Leaner Creamer

Try these delicious and healthy Almond Cookies with your next cup of coffee!

Ingredients:
-1 1/2 cups rolled oats
-1/2 cup raw almonds
-Pinch of fine sea salt
-10 medjool dates, pitted
-2-4 tablespoons dried cranberries
-1/2 cup almond butter
-1/4 cup hot water mixed with 4 teaspoons Leaner Creamer

Instructions:
• In a food processor fitted with the S blade, blend the oats, almonds, and salt into a fine meal.
• Add the dates and cranberries, pulse until combined. Add the almond butter, Leaner Creamer, and coconut, if using, and process just until the dough forms into a ball.
• Using a 1 1/2 tablespoon or 1 teaspoon cookie scoop, drop the dough onto a baking sheet lined with parchment paper.Roll into round balls, if desired, then smoosh with a fork.
• Freeze for 30 minutes then transfer to an air tight container or a simple Ziploc bag. Cookies will keep in the freezer for about 2-5 weeks.

Enjoy ;)

Smooth velvety banana pudding with a hint of Vanilla and Love! Enjoy :)

Ingredients:
-4 egg yolks
-1/4 cup honey
-1/4 cup arrowroot powder
-2 ripe bananas, mashed
-1/2 tsp salt
-2 cups coconut milk
-1 tsp vanilla extract
-1 ripe banana, sliced
-Walnuts, optional
-¼ cup of hot water mix with 4 teaspoons of Leaner Creamer 

Instructions:
• Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl. Then set the mix aside.
• Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 2-3 minutes. Stir regularly until thickened, making sure it does not boil.
• Transfer the mixture into a large bowl and whisk in the vanilla and the mashed bananas. Then chill the mix for one hour.
• To serve, spoon the pudding into a glass. Top with sliced banana and walnuts if desired. Serve the pudding immediately.

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A little secret... Leaner Creamer makes your cakes and cupcakes MOISTER than ever!! Try our Leaner Creamer in our recipe for moist SNICKERDOODLE CUPCAKES

Ingredients:

• 1 Box white cake mix (We use Arrowhead Mills Organic Cake Mix)
• 5 1/2 Tsp. Leaner Creamer in 8 fl oz. hot water
• 1/2 cup unsalted butter, melted
• 3 large eggs, at room temperature
• 1 Tsp. vanilla extract
• 2 Tsp. ground cinnamon

Directions:

Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.

In a large bowl using an electric mixer, mix together boxed cake mix, Leaner Creamer mixture, butter, eggs, vanilla, and cinnamon on low speed for 1 minute. Scrape down sides of bowl; beat on medium speed for 2 minutes.

Scoop batter into cupcake liners, no more than 2/3 full. Bake for about 12-15 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

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#leanercreamer #peanutbutter

INGREDIENTS

• 2 Large Ripe, Organic Bananas
• 1 Cup Almond Milk (Vanilla Almond Milk if you dare ;))
• 1/4 Cup Creamy Organic Peanut Butter
• 2 Heaping Tablespoons of Leaner Creamer
• 1/2 Tablespoon Pure Vanilla Extract
• 3 Cups of Ice

INSTRUCTIONS

1. Place all ingredients, in the base of a blender and blend until smooth. Enjoy (A lot) ;) .

• ½ cup old-fashioned oats
• ½ cup skim milk
• 1 ripe banana, sliced
• 2 dashes cinnamon
• ¼ cup pureed canned pumpkin
• 1 dash ground cloves
• 1 dash ground nutmeg
• 1 teaspoon Leaner Creamer
• Handful frozen blueberries (optional)

Directions:

Put the oats, milk, Leaner Creamer, sliced banana, and cinnamon into a small pot on the stove. Stir continuously over medium high heat for about 5 minutes, or until the mixture gets thick and creamy (and starts bubbling). Stir in the frozen blueberries now if you like. Turn down heat to medium low and add the canned pumpkin and a dash each of ground cloves and ground nutmeg. Serve hot and enjoy

• 2 cups rolled oats (not instant or quick cooking)
• 2 cups low fat milk or unsweetened soy milk or almond milk
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• ¼ cup chopped pecans, walnuts or almonds
• 2 peaches or apricots, pitted and sliced
• 2 tablespoons agave nectar (optional)
• 1 tablespoon Leaner Creamer

Directions:

Combine oats, milk, Leaner Creamer, zest and vanilla in a bowl, cover, and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with pecans, peaches, and a drizzle of agave nectar

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon Leaner Creamer
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• ½ cup butter, melted
• Additional milk

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine oats, Leaner Creamer, brown sugar, baking powder, salt, and cinnamon. In another bowl, whisk eggs, milk, and butter. Stir into oat mixture until blended. Spoon into a greased 9-inch square baking pan. Bake 40 to 45 minutes or until set. Serve warm or cold with milk.

• 1/2 cup milk
• 3 to 4 tablespoons vanilla flavored syrup*
• 1 teaspoon Leaner Creamer
• 1/4 cup hot, fresh strong brewed French roast coffee 
• Whipped cream
• Ground cinnamon, for garnish