Brain Boosting Bites

Banana Walnut Oatmeal Cookies:

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix mashed bananas, rolled oats, chopped walnuts, honey or maple syrup, ground cinnamon, vanilla extract, and a pinch of sea salt until well combined.
3. Drop spoonfuls of the cookie mixture onto the prepared baking sheet, forming small cookies.
4. Bake the cookies in the preheated oven for about 12-15 minutes or until they become lightly golden and set.
5. Allow the cookies to cool on a wire rack before enjoying these delightful and brain-boosting Banana Walnut Oatmeal Cookies.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/4 cup chopped walnuts
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of sea salt

Dark Chocolate Covered Strawberries:

Directions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips or chopped dark chocolate with coconut oil (if using), stirring every 30 seconds until smooth.
3. Holding a strawberry by the stem, dip it into the melted chocolate, coating it about two-thirds of the way.
4. Allow any excess chocolate to drip back into the bowl.
5. Optional: While the chocolate is still wet, roll the coated part of the strawberry in crushed nuts, shredded coconut, or sprinkle a pinch of sea salt for added texture and flavor.
6. Place the chocolate-covered strawberries on the prepared baking sheet.
7. Refrigerate the strawberries for about 15-20 minutes or until the chocolate sets.
8. Enjoy these delectable and brain-boosting Dark Chocolate Covered Strawberries as a guilt-free dessert!

Ingredients:

• 1 cup fresh strawberries, washed and dried
• 1/2 cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
• 1 teaspoon coconut oil (optional, for smoother chocolate coating)
• Optional toppings: Crushed nuts, shredded coconut, or a sprinkle of sea salt

Mixed Berry and Almond Crisp:

Directions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a bowl, mix mixed berries with honey or maple syrup until well coated. Place the berries in the greased baking dish.
3. In a separate bowl, mix almond flour, rolled oats, melted coconut oil or butter, ground cinnamon, and a pinch of sea salt until crumbly.
4. Sprinkle the almond-oat mixture evenly over the berries in the baking dish.
5. Bake the Mixed Berry and Almond Crisp in the preheated oven for about 25-30 minutes or until the topping becomes golden and the berries bubble.
6. Optional: Serve the crisp with a scoop of vanilla ice cream or a dollop of Greek yogurt for added indulgence.
7. Enjoy this scrumptious and brain-boosting Mixed Berry and Almond Crisp as a delightful dessert!

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 1/2 cup almond flour
• 1/4 cup rolled oats
• 2 tablespoons honey or maple syrup
• 2 tablespoons melted coconut oil or butter
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt
• Optional: Vanilla ice cream or Greek yogurt for serving

Lemon Blueberry Cake:

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or line it with parchment paper.
2. In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix unsweetened applesauce, maple syrup or honey, plain Greek yogurt, almond milk, melted coconut oil, egg, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake the Lemon Blueberry Cake in the preheated oven for about 25-35 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

For the lemon glaze:

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Once the cake has cooled slightly, drizzle the lemon glaze over the top.
3. Allow the glaze to set for a few minutes before slicing and serving.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup plain Greek yogurt
• 1/4 cup almond milk (or any milk of your choice)
• 2 tablespoons coconut oil (melted)
• 1 large egg
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice