Macros:
- 120 cals, 11g carbs, 3g protein, 8g fat, 1.6g fiber
Prep time 10 min, bake time approx. 55 min.
As fall is now upon us .... throwing on a sweatshirt, drinking a warm drink & eating some homemade banana bread = dreamy. I happened to have a few bananas on the verge of spoiling, so this made for an easy, yet scrumptious use for them.
Let the bread cool for 10 minutes before you transfer it to a wire rack to cool. Cool for 20 minutes before slicing. AND enjoy!!
We've made this many times for special events over the past several years and they're ALWAYS a crowd pleaser!
They are especially fun to make for baby and bridal showers. We make them into cupcakes, but they can also be made into traditional cheesecake form.
Recipe inspired by @detoxinista
]]>(one of our all time fav recipes)
Sauce-
Other items-
*Optional toppings: cilantro, lime
Serves 2-4
Recipe inspired by @eatmoverest
1/3 cup applesauce
1/3 cup peanut butter (or almond)
1/2 cup coconut sugar
1 egg or 1 tbsp ground flaxseeds
2 tsp vanilla extract
1.5 cups oat flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup dark chocolate chips
Preheat oven to 350ºF and line one large or two baking sheets with parchment.
Combine applesauce, nut butter, coconut sugar, ground flax and vanilla in large bowl.
Add oat flour, baking soda, and salt and mix well.
Stir in chocolate chips.
Place dough in balls on baking sheets about 1-2 inches apart, and lightly press to flatten a bit.
Bake for 8 minutes (they will be gooey goodness). Enjoy!
Made this, this past weekend & it was AMAZING. A total crowd pleaser!
The entire fam loved it. This recipe is improvised from @ambitiouskitchen.
To make topping: Combine oat flour, oats, coconut sugar, cinnamon, sea salt and pecans in a large bowl until well-combined. Add in melted butter OR coconut oil and use your hands to combine until the mixture becomes crumbly and moist. Once finished, place topping in the fridge.
Ever get disturbed with how much sugar AND carbs are in granola you find at the grocery store? Ever notice MOST granola contains GMO soy or bad oils? Try this homemade recipe. It not only is easy peasy, but it is a heavenly Oat-ey Maple taste, packed with Superfoods!
Prep time: 15 minutes . Bake time: 20-25 minutes Total: 35-40 minutes
16 servings
Serving size 1/2 cup
You can also try making it with 1/2 the above oil and maple syrup. I've tried it and it still tastes good, but does not bind together as well. Macros as such would be: 165 calories per half cup, 19.5g carbs, 8.5g fat, 4.5g protein, and 4.5g fiber (net carbs of 15g per half cup which would be amazing for granola!)
This recipe is AMAZING! Has a great lemon pop and is super moist. It was a HUGE crowd pleaser for our family gathering and wowed my MIL who wanted something light to enjoy for her birthday and Mother's Day.
*Loaf is still yummy without the glaze if you're avoiding excess sugar.
Recipe inspiration: BePlantWell
(I did Organic ingredients for all)
BASE:
GLAZE:
DIRECTIONS:
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This recipe is light, moist & soft. It has around 1/2 the sugar content of most Lemon Pound cakes yet is still a treat. I usually prefer to use almond, oat or coconut flour; however most advised against this for the best texture.
*Loaf is still yummy without the glaze if you're avoiding excess sugar.
Recipe inspiration: Murielle Banakissa with modifidations
(I did Organic ingredients for all)
BASE:
GLAZE:
DIRECTIONS:
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Here I am again curled up on the couch with my cozy baby kitty Ezzy feeling those winter blues. I then turn to the TV show FRIENDS for some comedic relief to raise my spirits and clear my head from the fog of depression. Anyone else bothered by the winter season?
As my tummy begins to rumble as a form of communication letting me know, point blank, “Hey! I'm hungry! Feed me!” I then slowly make my way, as slow as a turtle, to the fridge in the kitchen to realize I need to get my booty to the grocery store. As I sigh in despair I force myself to brave the freezing temp outside. To my surprise the drive was filled with beauty and peace. The sun seemed so bright the light was bouncing like Tigger off of the crisp clean white snow, the tree branches glistened and sparkled from the sun's reflection, the tall grasses laid still from being covered in ice and snow. As somber as they stood, the beauty cascaded right through.
Nature always has a way to capture your attention and to stop and take it all in. As I sit here and write this I realize that nature is a form of therapy. With this New Year upon us I shall try to make more time to get lost in God’s creations and appreciate all forms of life that surround me. Life is too short! Amen!
With the chill in the air these days and as the cold/flu season has arrived, I find comfort for the soul and my immune system, in this fabulous "Immune Boosting Veggie Soup".
The recipe is originally from YouTuber Mississippi Vegan. I did make some adjustments. Enjoy with some delicious toasted sourdough bread!
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As you are about to take the time to fuel your body and mind with food have you ever stopped to ask the question, “Is it possible to increase nutrient absorption by pairing certain foods together in a single meal?”. No, I’m not referring to the top food duo of all time, aka the peanut butter and jelly sandwich according the Food Network, I’m talking more along the lines of a Whole Food Plant Based Lifestyle (WFPBL). The human body benefits from so many food combinations that provide the body with many benefits such as, better absorption of vitamins, minerals, and anti-oxidants. Let’s take a dive into this realm of how foods work synergistically. Your body and mind will thank you later, trust me!
Allium foods (such as garlic and onions) + Grains/Legumes = Increase in Iron and Zinc absorption
Mind blown am I right? I know for some this may seem like a lot of info being thrown at you but trust me, slowly incorporating these foods together within your lifestyle will be easy. Practice makes perfect! Below I have put together an example of a “What I eat in Day” meals with recipes that are easy, straight to the point, hassle free, and might I add delicious. Also, all these meals put together incorporate many of the food duos listed above. Feel free to play around and explore your palate.
Breakfast: Green Tropics Smoothie
Serving size: One
Blend all the ingredients in a strong blender like a Blendtec. My go to toppings of choice is a heaping spoonful of cashew butter, a diced kiwi, handful of goji berries, Go Raw granola/cereal.
Lunch: Avocado Toast
Serving Size: One
Toast your 2 slices of bread to your liking. Add a thin layer of mayo if using. Mash the avocado on the toast next. Drizzle sriracha and smear it in. Then sprinkle on the Everything but the Bagel seasoning. Place your slices of tomatoes on each piece of toast. Apply another sprinkle of the seasoning followed by a light drizzle of balsamic vinegar. Enjoy!
Dinner: Chickpeas + Quinoa + Greens = Nutrient Dense Goodness
Serving Size: One + leftovers
Steps:
Work Cited
These are SOME of our fav cookies we make around the holidays EVERY year. This recipe inspired our Double Dark Choc Mint Rawr Bar to being made.
*MAKES 12
MACROS:
*MAKES 12
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Hello my dear Rawr Bar fans!
My name is Kari and I have gotten the privilege to be the first employee here at Rawr.
I have worked in all areas when it comes to different career paths. Each job that I have been blessed with in my life, I actually chose myself. I truly wanted to be able to learn anything in any kind of atmosphere but wanted it to be an experience that I was passionate about. My greatest advice to myself was to not just chose a job just because it was available or because someone thought I should based upon their opinion on what my future should look like. I wanted to have experiences that would add value to my beliefs and make me more valuable in the working world in general.
With each job I have taken on, I have been able to bring a little bit more to the table because of the knowledge I was able to attain though these different paths I chose. Everything has been a building block that has brought me so much joy and so much appreciation for all the support I have had with each boss and leader I have been able to work with. I started to realize how important it was to focus on who owned the company and the story behind how they came to build it from the ground up. Seeing the passion in their hearts and how they wanted the company to grow and stay true to their values really started to become a big part of my job focus. When you really get a chance to be apart of their creation it opens up an entirely new feeling on why you are there. Its no longer seen as just a job, but to me is seen as a great potential to learn in ways you never imagined and actual feel like you belong to something even greater.
I first learned about Rawr Organics when I became a participant at Secoya health here in Woodbury Mn. I had been struggling with a lot of food allergies and was hesitant at first to try their bars because of my previous experiences with most protein bars on the market, which all made me feel very sick. So the more I went in there, the more I kept wanting to try these bars. The ingredient list looked so clean that I decided why not give them a try. Lets just say the first bite I took was so good that I became instantly addicted! I tried every flavor and never felt sick or had any adverse reaction to any of the bars.
I then went on to check out their website and became even more intrigued with Rawr. How they came about their creation of the bar and the mission behind it. I was even more attracted to what they had to offer after really getting to know their company’s mission. I decided to step outside of my comfort zone once again and email them asking them about job inquiries in the future. I knew in my heart immediately that this is where I wanted my next career path to be.
I still can’t believe that I got the privilege to become their first employee! When I was chosen for the position, my heart lit up and for once I knew that my purpose in life had come true. I had found a place that stood true to my values and that would add even more value to my life.
Working for Rawr has been an experience I will never forget. Everyday has been filled with passion, love, understanding, family values, leadership, and most of all the honest values of God. Each step we take here is all based upon His will, love and humbling knowledge. I feel so safe here and I am free to be myself! In fact it is a very important part of the job…..to be yourself!
The atmosphere is nothing like I have ever experienced before in my life. We laugh and have so much fun in every part of the day. The amount of trust they had put into me as an employee has been so humbling for me. You are never micro-managed! You are only encouraged and blessed with true compassion in every job you do here. I am free to help them brainstorm on how to be more efficient with every day and to make things transition even easier as we grow.
Being a part of their future decisions for the company has been so great and fulfilling to me. You are actually a part of the team here and they value you as an employee. Your voice and ideas are always welcome and considered. Rachel and Jake are amazing to work for! They are what a true leader should be. You are not just a number, you are part of the Rawr family! They believe in the importance of life balance and family.
They are here everyday to work along side you and be apart of your everyday here at Rawr. They built this company from the ground up and so they can help you in every role when needed. They are hands on and will always be by your side to help you grow in the company.
In the future many roles will become available and let me just say….. if you are chosen to work here you will have an amazing adventure ahead of you.
What I love the most is their mission and that the atmosphere is filled with God’s presence every single day. This experience has been forever changing for me. It will continue to create in me an even deeper humble heart for the entire world and what we can accomplish when we truly work together in the Lord. I can’t wait to see what the future holds for Rawr Organics!
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Written by: Amanda Zimpfer (Amazing Rawr Employee)
During this time of the season I feel like a bear in hibernation, not wanting to be disturbed. I lay in bed warm & cozy with my Ezzy baby (Kittie) curled up by my legs like a warm fresh cinna bun just piling on the cuteness along with the hubby also curled up behind me. The room is filled with peace and quiet & love.
Definitely the type of environment where the struggle is real. How I ever find the way to get out of bed is beyond me. Slowly, but surely I dragged my lazy, stubborn, & tired bum out of bed early Saturday morning and made my way to the Mill City Farmers Market where everything is MN fresh local produce. The epitome of farm to table. The market was bursting with the colors of the rainbow. From the combination of fresh flowers to the local produce. My eyes danced with excitement. As I slowly made my way through the crisp fall air to the more secured area of the market, my nose suddenly filled with the aromatics of roasted peanut butter & fresh simmering vegetables. I let my nose lead the way to the lovely aroma. I then found my way to a lady sampling out a West African Peanut Stew . To my delight it was delicious. The warmth of the sweet & savory flavors washed away the fall chill. This stew is a definite keeper! Hits all the fall notes of gentle spice, sweet, & savory with a side of comfort & cozy all in one sitting. Who doesn't want that? Below you will find a gently modified version. Enjoy
Toasted Pecan Crust:
-2 cups raw pecan halves
-1/2 cup arrowroot powder
-2 tbsp coconut oil (melted)
-1 tbsp pure maple syrup
-pinch of sea salt
Pumpkin Pie Filling:
-1, 15-ounce can pure pumpkin purée
-3/4 cup unsweetened almond milk
-1/4 cup pure maple syrup
-2 tbsp coconut sugar
-1 tbsp coconut oil (melted)
-2 tbsp arrowroot powder
-1 tbsp pumpkin spice
-pinch sea salt
Topping:
-Coconut whip (So delicious brand is good!)
Directions:
Heat oven at 350 degrees
CRUST:
-Place oven rack in the bottom position, leaving about 8 inches of space above it.
-Scatter pecan halves on baking sheet. Toast in the oven for 5-7 minutes, until fragrant.
-Place toasted pecan halves, arrowroot powder, coconut oil, maple syrup, and salt in the bowl of a food processor.
-Process until no large chunks remain.
-Transfer mixture to a 9-inch pie plate. Press into even layer on the bottom and up the sides. Freeze for 10 minutes.
-Wipe out food processor.
FILLING:
-Combine pumpkin purée, almond milk, maple syrup, coconut oil, arrowroot, pumpkin spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.
-Loosely wrap aluminum foil around the pie, securing the ends by crumpling them together
-Bake pie on the bottom rack of the oven for 20 minutes.
-Remove foil and bake an additional 20-25 minutes, or until turning brown at edges
-Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do NOT skip this step.
TOPPING:
-Remove pie from oven and let cool completely on a rack.
-Refrigerate for a minimum of 6 hours before slicing and serving.
-Top with whipped cream
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