1 cup Trader Joe’s Gluten Free Flour
¾ cup of Quinoa flour
2 tsp Cinnamon
1 tsp baking powder
½ tsp xanthan gum
½ tsp baking soda
½ tsp salt
½ cup Coconut Oil (melted)
5 tbs Water
2 tbs Sugar Free Maple Syrup
2 tbs Molasses
2 tsp Vanilla Extract
1. Whisk together dry ingredients
2. Add coconut oil, water, syrup, and vanilla
3. Divide dough in half, form into discs, wrap, and refrigerate 1 hour
4. Using one dica t a time, roll between 2 pieces parchment paper to 1/8 inch thickness. Remove top piece of paper and place the bottom piece with the dough on a baking sheet
5. Poke dough all over with fork and carve out squares with a knife.
6. Repeat all with second disc of dough
7. Bake at 325 for 15-17 minutes, rotating trays halfway through baking
8. Re-cut squares and cool completely.
9. Store in an artight container for up to a week
MAKE ME CRAZY HEALTHY MARSHMELLOWS
3 packages unflavored gelatin
1 1/2 cups xylitol
1 cup sugar free maple syrup
½ cup water
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners sugar or graham cracker crumbs for dusting
Combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the xylitol, syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the xylitol/syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 by 12 inch pan with confectioner’s sugar or the graham crackers. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioner’s sugar or graham crackers. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. Dust with more sugar or graham crackers.
(They will be easier to cut after they sit overnight and dry out)
SUGAR FREE CHOCOLATE BARS
1/2 cup plus 1 tablespoon cacao or cocoa powder
4 tablespoons unrefined coconut oil (melted)
1 Tbs Sugar Free Maple Syrup such as Nature’s Hollow Xylitol Syrup
Optional: 1 extra tbsp oil or water, if it needs to be thinner
Combine coconut oil with the liquid sweetener or stevia drops. Stir, then add the cacao powder. Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Freeze until solid, then break or cut into bars!
“C’est la Vie with Selah V!” features conversations with celebrities and fitness stars about the latest and greatest in the workout world! Selah provides dozens of free workouts that you can combine to create your own playlist, plus fabulous healthy recipes. Learn tips on how to get and stay in the best shape of your life with a workout regimen that works for YOU on “C’est la Vie with Selah V!”
Selah Victor is an NASM Certified Personal Trainer and Nutrition Counselor. She is also a Group Fitness Instructor with Equinox Fitness Clubs and Fox Studios, teaching classes such as Boot Camp, Cardio Sculpt, Core Fusion and Buff Ballet.
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