Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Ingredients

1 RED VINES® Grape Twistschopped into small pieces
1 cup Water, divided
1 tbsp Honey
Pinch of salt
1 cup Flour
2 tsp Baking powder
1 tbsp Sugar
¼ tsp Salt
1 cup Milk
1 Egg
½ tsp Vanilla extract
2 tbsp Grapeseed oil
Cooking spray
Sliced banana and blueberries, for topping

Directions

Combine the Red Vines Grape Twists and ¼ cup of water in a saucepan. Bring to a simmer over low heat, stirring frequently to prevent the candy from sticking. When the liquid has cooked off, add ½ cup of water and continue to simmer until the Grape Twists are very soft, about 15 minutes. Remove from heat.

Scoop the melted Grape Twists into a blender and add ¼ cup water, 1 tablespoon of honey, and a pinch of salt. Blend until the mixture is smooth. Set aside.

To make the pancakes, add the flour, baking powder, sugar, and salt to a large mixing bowl and whisk to combine.

In a separate bowl, combine the milk, egg, vanilla extract, and oil and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until the batter is lump-free.

Mist a skillet with cooking spray and warm over medium heat. Pour a quarter cup of batter into the skillet and cook until small bubbles appear and burst on the top of the pancake, about 2 minutes. Flip and cook another 1 to 2 minutes, until golden brown on both sides. Repeat with the remaining batter.

Transfer a stack of pancakes to a plate and drizzle with Red Vines® Grape Twists syrup. Garnish with sliced banana and blueberries.

Low Sugar Chocolate Mousse

Low Sugar Chocolate Mousse

Low Sugar Chocolate Mousse

Ingredients

¼ cup Semisweet chocolate chips or pieces
2 Avocados
¼ cup + 2 tablespoons cacao powder
1 tbsp Honey or agave
1 tsp Vanilla extract
3 tbsp Coconut cream
¼ tsp Salt
Sugar free whipped cream, for topping
RED VINES® Sugar Free Strawberrychopped into small pieces, for topping
Fresh raspberries, for topping
For the sugar free whipped cream:
1 cup Heavy whipping cream
1 tsp Vanilla extract

Directions

Place the chocolate chips or chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, then stir until completely smooth. Place the avocados, melted chocolate, cacao powder, honey, vanilla extract, coconut cream, and salt in the bowl of a food processor.

Blend the ingredients until silky smooth. Taste for chocolate, sweetness, and salt. Add more cacao powder for more chocolate flavor, more honey for sweetness, or a pinch more salt to amplify the flavors.

Scoop the chocolate mousse into two small bowls and refrigerate for at least one hour to thicken up. Meanwhile, make the sugar free whipped cream. Pour the heavy whipping cream and vanilla extract into a large mixing bowl. Beat with an electric mixer on medium speed until peaks form, about 5 to 6 minutes.

Add a spoonful of whipped cream to each bowl of chocolate mousse. Top with Red Vines Sugar Free pieces and fresh raspberries.

Whole Grain Waffles with Berry Compote

Whole Grain Waffles with Berry Compote

Whole Grain Waffles with Berry Compote

Ingredients

1 ¾ cups Whole wheat flour
3 tbsp Sugar
1 ½ tbsp Baking powder
¼ tsp Salt
1 ½ cups Almond Milk
2 Eggs
2 tbsp Melted butter
½ tsp Vanilla extract
Peanut butter or almond butter, for drizzling
RED VINES® Made Simple Mixed Berry Twistschopped into pieces, for topping
For the berry compote:
1 lb Strawberries, stems removed and chopped
7 oz Carton of raspberries
1 tsp Water

Directions

Preheat your waffle iron.

Start making the berry compote by combining the strawberries, raspberries, and water in a saucepan. Warm over medium-low heat and let the berries simmer, about 10 minutes, while you make the waffle batter. When the berries are soft and the mixture is syrupy, remove from heat.

Combine the whole wheat flour, sugar, baking powder, and salt in a large mixing bowl and whisk.

In a separate bowl, beat the eggs. Add the almond milk, melted butter, and vanilla extract and stir to combine. Pour the wet ingredients into the dry ingredients and whisk until just blended.

Preheat your oven to 200F degrees. Ladle some of the batter into your waffle iron and cook until golden and crisp (the exact cooking time will depend on your waffle iron). Transfer the waffle to a cooling rack while you make the rest of the waffles. Place the rack in the oven to keep the waffles warm until you’re ready to serve.

Slice the waffles into triangles and arrange on a large serving platter or divide between individual plates. Drizzle the waffles with your favorite nut butter and spoon some of the berry compote on top. Sprinkle with Red Vines Made Simple pieces.

Chai Granola Yogurt Bowl with Peaches

Chai Granola Yogurt Bowl with Peaches

Chai Granola Yogurt Bowl with Peaches

Ingredients

1 cup Old fashioned oats
½ cup Raw sliced almonds
¼ cup Raw pumpkin seeds
¼ cup Raw sunflower seeds
½ cup Golden flax seeds
¼ cup Unsweetened coconut flakes
3 Dates, cut into small pieces
3 tsp Honey
1 tsp Vanilla extract
½ tsp Salt
1 tbsp Coconut oil, melted
2 cups Greek yogurt
Fresh peaches, sliced
2 tbsp Chai spice blend (recipe follows)
Chai Spice Blend:
Chai spice blend (makes extra)
2 tbsp Cinnamon
1 tbsp Ground ginger
2 tsp Ground cardamom
½ tsp Allspice
Pinch of black pepper

Directions

Preheat oven to 300F degrees and line a baking sheet with parchment paper. Measure out the old fashioned oats, sliced almonds, raw pumpkin seeds, raw sunflower seeds, golden flax seeds, shredded coconut, chopped dates, and Red Vines Made Simple. Place all of the ingredients in a large mixing bowl.

Add the honey, vanilla extract, salt, and chai spice blend. Drizzle in the melted coconut oil.

Stir the granola with a rubber spatula to thoroughly combine all ingredients. Spread the granola in a thin, even layer on the prepared baking sheet. Bake for 20 minutes, until lightly golden brown. Remove the granola from the oven and allow it to cool on the baking sheet.

Spoon the Greek yogurt into two small bowls. Top with chai granola and fresh peaches. Store leftover granola in an airtight container.

Red Ropes Icees

Red Ropes Icees

Red Ropes Icees

Ingredients

1 cup Red Ropes®chopped into small pieces
1 cup Water, divided
1 tbsp Sugar
3 cups Ice cubes

Directions

Combine the Red Ropes and ½ cup of water in a skillet and bring to a simmer over medium-low heat. Continue cooking and stirring occasionally, adding a splash more water if the candy starts sticking to the pan. Once the Red Ropes have melted, remove the pan from heat and scoop the candy into a bowl to cool.

Add another ½ cup of water to the skillet along with a tablespoon of sugar. Bring to a gentle simmer and stir to dissolve the sugar in the water. Use a spatula to scrape up any candy bits stuck to the bottom of the pan. Pour the sugar water into the bowl with the melted candy.

Fill a blender with 3 cups of ice cubes and pulse to crush. Transfer the crushed ice to a bowl and place it in the freezer until the candy has cooled.

When the melted candy/sugar water has cooled to room temperature, add it to the blender. Blend on high speed to break up any remaining solid chunks of candy. Add half of the crushed ice and blend again. Divide the remaining crushed ice between two glasses and pour the Red Ropes mixture over top. Enjoy immediately.