Flaxseed Nuttzo Recipes

Check out my interveiw with Nuttzo founder, Danielle, here…

Here are some yummy Nuttzo Recipes:

What is your favorite recipe that includes NUTZO?
1/2 cup Raw honey
3/4 cup NuttZo
2 T maple syrup
1T canola oil
1/4 cup light brown sugar
1/4 tsp ground cinnamon
1 tsp vanilla extract
2 cups mixed oat grains (or rolled oats)
2 cups crisp brown rice cereal
1/4 cup ground flax seeds
1/2 cup pumpkin seeds
1/4 cup chopped dried cranberries
1/8 cup chopped tart dried cherries
1/2 tsp kosher salt
Spray a small cookie sheet (with sides) with cooking spray and set aside.
 In a small saucepan, over medium heat combine first 6 ingredients.  Stir and cook until mixture almost bubbles- about 3 minutes.  Remove from heat and stir in vanilla extract.
 In a large bowl, combine last 7 ingredients.
 Pour NuttZo mixture over oatmeal mixture and stir gently with a spatula until well combined.  Transfer to cookie sheet, cover with parchment paper and press firmly into cookie sheet.  Allow to cool completely (will cool faster in the refrigerator).  Cut into squares and store in air-tight container in your refrigerator

Special K’s favorite Ways to Use Nuttzo:

Mix up some nuttzo (about one third a cup)  with a jar of yogurt, a hald box of sugar free pudding and a quarter cup of milk. Once the mixture is set,  spoon out one third mixture for each individual serving, chill for 30 minutes.

Savory Salad/Rice Dressing

Mix 2 tablespoons Nuttzo with half a tablespoon miso, with quarter of a cup rice wine vinegar, and 2 tablespoons water, and one chopped garlic clove, mix in cracked pepper and a touch of dry mustard to flavor (2 Servings). This is BEST over leftover rice mixed in with a diced apple or jicima!

Nuttzo Pumpkin Muffins (From Ask Georgie!)
1 3/4 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp pumpkin pie spice

1/4 tsp ground cloves

1/2 tsp salt

1 1/4 cups Splenda or sugar

1/2 cup unsweetened applesauce

1 cup canned pumpkin

1 T canola oil

1/2 cup Nuttzo multi-nut butter

(1/2 cup chocolate chips, optional)

Spray a 12-muffin tin or use paper liners, and preheat oven to 350.

Mix all the dry ingredients (flour through Splenda) in a large bowl. In a separate bowl, combine the applesauce, pumpkin, oil and Nuttzo and mix well. Gradually add the dry ingredients to the wet ones, stirring after each addition. (If desired, add chocolate chips last). Divide batter between muffin cups and bake for 25-28 minutes, or until tops spring back lightly when touched.

Be sure to breathe deep and bask in the pumpkiny, spicy, nutty aroma.

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