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Cinnamon Swirl Recipes

Support a Healthy Metabolism with These 3 EMCT Oil Cinnamon Swirl Recipes

Written by
June 29, 2019
Updated July 1, 2019
Category: Recipes

Support a Healthy Metabolism with These 3 EMCT Oil Cinnamon Swirl Recipes

Brewchata Recipe

Brew Chata Protein Shake

Yields: 1 protein shake
Prep Time:
Difficulty: Easy

INGREDIENTS

● 1 scoop Hemp Force vanilla-acai
● 1 scoop grass-fed whey protein isolate, vanilla or unflavored
● 1 tbsp. cinnamon swirl EMCT oil
● 1 banana, frozen
● 2 pitted dates
● 2 oz. almonds
● ¼ tsp. ground cinnamon
● 6 oz. cold-brew coffee
● 8 oz. unsweetened almond milk
● 1 ½ cups ice

DIRECTIONS

1. Add all ingredients to blender. Pulse until smooth.
2. Enjoy as a delicious meal replacement, midday pick-me-up, or a quick energy source for pre- or post-workout fuel!

Raw Snickerdoodle CookiesCinnamon Cookies

Yields: ~14 cookies
Prep Time: 15 minutes
Difficulty: Easy

INGREDIENTS (for the cookie)

● ½ cup cashew butter
● 2 tsp. organic ghee
● 1 tbsp. maple syrup
● ¼ cup coconut flour
● 2 scoops Hemp Force, vanilla-acai
● ¼ tsp. ground cinnamon
● Pinch Himalayan salt
● 3 tsp. granular sugar substitute, for rolling
● 1 tsp. cinnamon, for rolling

INGREDIENTS (for the icing)

● 2 tbsp. coconut butter
● 2 tsp. cinnamon swirl EMCT oil

DIRECTIONS

1. Add the first seven ingredients to a food processor. Pulse until fully combined.
2. Using [clean] hands, roll into 1” thick balls. In a small dish, add the cinnamon and sugar substitute. Roll each ball into the cinnamon-sugar mix. Line on parchment paper or plate.
3. Using the bottom side of the fork, gently press each ball flat in opposite directions to create the criss-cross indent. Place cookies in freezer while doing next step.
4. In a small bowl, add the coconut butter. Microwave for 15 to 20 seconds, or until melted. Stir in the cinnamon swirl emulsified MCT oil until combined. Do not microwave the MCT oil.
5. You can either dip the cookie in the icing, or add the icing to a plastic bag in one corner. Cut a tiny hole at the corner to create a makeshift piping bag. Drizzle icing over cookies in zigzags. Freeze for 10 minutes before serving. Store these in an air-sealed container in the freezer for up to a month.

MEXICAN HOT CHOCOLATE

Mexican Hot Chocolate

Yields: 1 hot chocolate
Prep Time: 10 minutes
Difficulty: Easy

INGREDIENTS

● 1 ½ cups unsweetened coconut milk
● 1 oz. Eating Evolved Primal Chocolate bar*
● ¼ tsp. vanilla extract
● ¼ tsp. ground cinnamon
● Pinch of ground nutmeg
● Dash of cayenne pepper
● 1-2 tsp. maple syrup
● 1 tbsp. cinnamon swirl EMCT oil

*You can use 1 tbsp. cacao powder + 1 tbsp. coconut butter here if you don’t have the chocolate bar.

DIRECTIONS

1. In a small saucepan over medium heat, add all ingredients except for the emulsified MCT oil. Stir until combined and the chocolate has melted.
2. Reduce heat to low and cover for an additional 5 minutes.
3. Pour into a serving mug and stir in the cinnamon swirl emulsified MCT oil. Top with desired garnishes if desired. Enjoy warm!

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Liv Langdon
With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.

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