Ingredients:

• 1 can white beans, rinsed and drained (or 1 1/2 cups cooked white beans)
• 1/2 cup creamy natural peanut butter or Almond Butter
• 2 tablespoons raw honey or agave nectar
• 1/4 teaspoon ground cinnamon
• Big pinch of sea salt
• Water, as needed to thin
• GG Bran Crispbread crackers, for dipping

Combine all ingredients (except water and Crispbread) in a food processor or high-speed blender and blend until completely smooth, adding water, a tablespoon at a time, as needed to thin to desired consistency. Refrigerate until ready to serve.

Submitted by Amber Shea Ford
almostveganchef.com

Ingredients:

• Several Pieces of GG Bran Crispbread
• 1 Package of Neufchatel, Cream Cheese, or Laughing Cow Cheese
• 1 Package of Raisins
(You can substitute any dried fruit or nuts for the raisins)

This recipe is simple, but the fun is in the design and creativity you put into it. First cut your crispbread into the shape you are looking for. You could choose to shape a skull or ghost (pictured above) or even a tombstone, bat, or pumpkin.

Once the shape looks good, cover your crispbread with the cream cheese of your choice. You may also substitute cream cheese with another topper like peanut butter or humus.

The final touch is to ad eyes, a nose, or mouth to your shapes. You can mix up the toppings here as well. Use raisins for the eyes and almond shavings for a nose for instance. Other toppings can include chopped vegetables or coconut shavings.

This is also a great way to get your children to eat more fiber. So have fun and be creative.

If you use this recipe idea, we would love to see pictures! You can send your pictures to our facebook page here: http://www.facebook.com/GGBranCrispbread. Post them to our wall or tag us in your pictures.

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• 20g GG Fiber Sprinkles (or 2 Crispbreads, broken in to pieces)
• 1/4 cup shelled raw or roasted pistachios
• 2 tablespoons chocolate chips or chopped dark chocolate
• 4 ripe bananas, peeled and frozen overnight
• 1 tablespoon agave nectar or raw honey
• 1 tablespoon melted coconut oil

Preparation Directions:

Combine the GG Bran Sprinkles (or Crispbreads), pistachios, and chocolate in a food processor and pulse until finely ground. Transfer the mixture to a small bowl and set aside. Rinse out the bowl of the food processor.

Break the frozen bananas into chunks and place them in the food processor. Add the agave and pulse or process for 1-2 minutes, until the bananas are fully broken down, creamy, and smooth. With the machine running, pour in the coconut oil through the top in a thin stream. Process until fully combined with the bananas. Place the entire bowl in the freezer for about 10 minutes.

Line a baking sheet with wax paper. With a cookie scoop or spoon, drop large spoonfuls of the banana ice cream onto the baking sheet. (Work quickly, as the banana ice cream will start to melt.) You should have about 12 scoops’ worth, give or take. Immediately transfer the baking sheet to the freezer for 1-2 hours.

When the banana ice cream patties are frozen, take the baking sheet out of the freezer and let sit at room temperature for 3-5 minutes. One at a time, dip each ice cream patty into the reserved fiber-pistachio-chocolate mixture, turning to coat both sides with the crumbs, then returning the coated patty to the baking sheet. When all patties have been coated, return the baking sheet to the freezer for at least 1-2 hours. Before serving, remove from the freezer and let sit at room temperature for about 5 minutes.

Yield – 12 ice cream patties

Submitted by Amber Shea Ford
almostveganchef.com

• 1/4 cup peanut or almond butter
• 2 tablespoons jam or jelly (sugar-free is fine)
• 1 teaspoon agave nectar or 1-2 drops liquid stevia
• Pinch of sea salt
• 2 pieces GG Bran Crispbread (or 20g of GG Fiber Sprinkles)

Preparation Directions:

In a small bowl, stir together the nut butter, jam, agave or stevia, and salt.

If you are using Crispbread: Break the Crispbread into pieces and place in a mini food processor. Pulse until ground into crumbs. (Alternatively, place the Crispbread in a large ziptop bag and crush by band with a rolling pin.)

Transfer the crumbs to the bowl with the nut butter – jam mixture. Mix thoroughly with a fork or spoon. Roll the mixture into 4-6 balls and place on a plate. Freeze for 20-30 minutes, or until firm.

Prep Time – 5 to 10 minutes

Submitted by Amber Shea Ford
almostveganchef.com

• 2 GG Bran Crispbreads
• 2 eggs
• 1 small red onion,1 small tomato
• 1/2 cup plain Greek yogurt
• salt/pepper to taste

Preparation Directions:

Hard boil 2 eggs (10 min) Allow to cool, then,peel, dice set aside. Dice 1 small red onion,1 small tomato (seeds removed)add to small bowl along with diced eggs. Stir in 1/2cup plain Greek yogurt. Season with salt/pepper. Serve on top of GG Bran crispbread. Or break crisp bread into pieces and dip into salad.

Prep Time: 15 minutes

Submitted by Mary L.

• 1/2 C dry instant oats
• 1/4 C bran sprinkles/or 2-3 bran crackers crumbled
• 1 T Chia Seeds
• 1 T Ground Flax Seeds
• 1/2 C diced fruit (dried apples, berries, banana, etc.)
• Vanilla, cinnamon, maple, and stevia to taste!

Preparation Directions:

Mix all ingredients in a bowl to combine then simply pour in boiling water to desired consistency. Let sit for a minute to allow fiber to absorb water! Great way to enjoy lots of fiber and essential fatty acids too!

Prep Time – 10 minutes max!

Submitted by Deborah K.

Put 8 Brancrisp crackers on bottom of pan.  Warm scampi sauce and add Dijon mustard – mix well.  Pour half over brancrisp.  Sautee vegetables until tender.  Spread mixture  onto brancrisp.  Spread crumbled brancrisp over top.
Combine eggs, water and all seasonings, and mix well.  Pour over the casserole, and bake at 325 for 30-45 minutes, or until baked thoroughly and slightly browned.
Makes 4 HCG servings; I cut in smaller pieces and make it 6 servings, but then is not a complete protein HCG serving.

Ingredients for Crust:

• 10 Ground GG Bran Crispbreads. (This is your substitution for Graham Crackers)
• 1/2 C. Melted Butter
• 12 Drops Liquid Stevia

Ingredients for Cheesecake Base:

• 24 oz. Philadelphia Cream Cheese (3-8 oz. packages)
• 3 Large Eggs
• 1/2 C. Heavy Cream
• 50-55 Drops (3/4t.) Liquid Stevia
• 1 T. Vanilla
• 1-9″ Cake Pan 1 1/2″ deep with removable bottom

Crust Base:
Mix melted butter and stevia, add to ground GG Bran Crispbreads, set aside.

Cheesecake Base:
Beat cream cheese, vanilla, and stevia until soft. On slowest speed, add 3 large eggs 1 at a time. Slowly mix in heavy cream. Take 1/2 C. of this mixture and mix into the crust base. Press crust into and up sides of a 1 1/2″x9″ round removable bottom cake pan. Pour in remaining cream cheese mixture. Bake at 350 degrees 10 min. Turn down heat to 300 degrees and cook another 35-40 min or until center is just barely set. Rest on counter top until cool. Cover and put into refrigerator for at least 4 hours-preferably longer. With time in the refrigerator the cheesecake becomes very dense. Cut into 12 pieces You will not be able to tell the difference between this cheesecake and any other New York cheesecake. Recipe is sugar free, extremely low carb and even has 2.5g of dietary fiber. I add 8 medium mashed up strawberries mixed with 3 drops of liquid stevia.

Number of Servings: 12

Nutritional Info Per Serving:

• Calories: 367.2
• Total Fat: 36.0 g
• Cholesterol: 156.1 mg
• Sodium: 272.3 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.1 g

Diabetic New York Cheesecake to die for. Sugar free and only 4.7 grams of carbohydrate. No one will ever know the difference.

Submitted by Deborah K.

•1 to 2 tsp Nutella
• sliced strawberries

Preparation Directions:

my favorite way to eat them is spread 1 to 2 tsp of Nutella on the crispbread. Then spread a layer of sliced strawberries over it. Then eat! Delicious!

Prep Time – 1 minutes

Submitted by Kristine K.

• 2.1 ox box sugar fat free chocolate instant pudding
• 3 cups unsweetened almond milk
• 1 package gg bran crispbread
• whipped cream

Preparation Directions:

1  2.1 oz. Box Sugar Free Fat Free Chocolate Instant Pudding 3  Cups Unsweetened Almond Milk 1  Package GG Bran Crispbread (10 Crackers or use GG Bran Sprinkles) Whipped Cream Topping Finely crush Crispbread (I use my blender or use the GG Bran Sprinkles). Make up pudding as instructed on package using Almond Milk. In tall parfait glass layer Crispbread/pudding/Crispbread/pudding. Let chill for two hours (it will not harden or gel like regular pudding). Top with whipped cream and enjoy.

Prep Time – 10 minutes

Submitted by Kathleen C.

• olive oil spray
• chopped fresh tomato
• Italian seasonings
• garlic
• sea salt

Preparation Directions:

olive oil spray chopped fresh tomato Italian seasonings as follows (grinder or fresh): basil, rosemary, oregano, garlic, pepper, salt (optional) Preparation: spray crisp with olive oil, top with chopped tomato, spray tomato with olive oil, grind or sprinkle Italian seasoning and salt. Alternate: same recipe but leave out tomato. serve as snack or dinner as alternative to bread

Prep Time – 5 minutes

Submitted by Marianne B.

• 3 pears
• 1/4 tsp nutmeg
• 1 Tbs lemon juice
• 2 Tbs Fiber sprinkles
• 2 Tbs Agave nector

Preparation Directions:

Fruit: 3 pears (I use 1 bartlett, 1 comice and 1 an’jou) Freshly ground nutmeg to taste ( about 1/4 tsp) 1 Tbs lemon juice 2 Tbs Fiber sprinkles 2 Tbs Agave nector Peal pears (over a bowl to catch the pear juices)and cut into 1/2″ pieces. Mix pears with remaining ingredients. Lightly spray an 8″ by 4″ loaf pan with cooking oil and wipe with paper towel to get an even coating without “puddles of oil”. Transfer fruit to the loaf pan. Crunch Topping: 1/4 C almond slices 1/2 C thick cut oats 1/2 C GG crispbread sprinkles 1/2 tsp cinnamon 1/4 tsp almond extract 1/2 tsp kosher salt 1/4 c agave nector 2 – 3 TBs melted butter Mix ingredients for topping thoroughly. transfer the topping mixture to the top of the loaf pan, pressing the topping mixture on the fruit to obtain an even layer. Bake in a 350 degree oven for 40 minutes

Prep Time – 15 minutes
Cook Time - 45 minutes

Submitted by Carol J.

• mushrooms
• 1 onion
• 1/2 avocado
• tomato
• 1/2 cup cilantro
• 1 teaspoon horseradish

Preparation Directions:

Combine half cup of sliced mushrooms, one onion, half of a mashed avocado, one finely sliced tomato, half cup of cut cilantro,(or parsley), teaspoon of redbeet horseradish in a bowl. Drizzle with dash of olive oil and sprinkle with roasted sesame seeds. Garnish atop a GG Bran crispbread and enjoy!

Prep Time -10-15 minutes

Submitted by Joe T.

• GG Bran Crispbreads
• Blueberries or Strawberries
• Almond Milk

Preparation Directions:

2-4 GG Bran Crisp Breads broken up into bite size pieces 1/2C frozen Blueberries or sliced fresh Strawberries 1C Unsweetened Almond Milk Stevia to taste

Prep Time -5 minutes

Submitted by Peggy C.

• GG Bran Sprinkles
• 4-5 or more of your favorite fruits & veggies

Preparation Directions:

I gave my parents a Vita-mixer for Christmas and they now emulsify fresh fruit in the mornings and recently added the Sprinkles to their recipe and they love their smoothies even more now! Dad says things are “moving” along in the digestive system and that their smoothies really fill them up and he knows he is eating less! Smooth – Strawberries, blueberries, fresh squeezed FLA OJ ( 1 cup or so ), banana or any other fresh fruit – not canned, add the sprinkles and it’s a great start to the day!

Prep Time -10 minutes

Submitted by Julie J.

• GG Bran Crispbread
• Zero butter flakes
• fresh garlic

Preparation Directions:

I took some of the crispbread and sprinkled a little Zero butter flakes and fresh garlic ~ baked in my toaster oven for about 10 minutes on medium convection and then served them mover a baby spinach salad with shaved almonds, shredded carrots, diced cucumbers and finished with a garlic infused balsamic vinegar dressing ( also homemade )!

Prep Time -15 minutes

Submitted by Julie J.

• GG Bran Spinkles
• Fresh Apples
• cinnamon
• lemon

Preparation Directions:

lay sprinkles on the bottom of oiled(spray oil) 9×13 pan mixed w cinnamon add 6 cut up apples all varieties splatter lemon juice and water on top of apples and sprinkle cinammin on top. bake covered for one hour or until soft. then spoon into individual glasses. enjoy!!

Prep Time -1 hour

Submitted by Mimi S.

• third of a cup cooked butternut squash ( I bake mine)
• 1 Tablespoon of Almond Butter
• cinnamon

Preparation Directions:

Take about a third of a cup cooked butternut squash ( I bake mine) and mix with it a Tablespoon of Almond Butter, Pecan Butter,or Peanut Butter with a sprinkle of cinnamon. I microwave mixture for about 20 seconds or until it is warm so that they blend together. Spread this on top of the crispbread. Delicious and it is the Perfect Snacker because it contains protein, good fat, carbs and fiber.

Prep Time – 2 minutes if you keep cooked squash on hand.

Submitted by Cheryl P.

• 12oz. pitted prunes
• ½ cup dark cocoa powder
• 4 eggs, beaten
• 1/3 cup GG Bran Crispbread (very finely ground + passed thru sieve)
• 1/3 cup ground golden flax seed
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 4 tablespoons strong black coffee
• 3 teaspoons vanilla extract
• 1 12oz. bag bittersweet chocolate chips
• ½ chopped + toasted pecans (plus more for decoration on top)

Preparation Directions:

12oz. pitted prunes ½ cup dark cocoa powder 4 eggs, beaten 1/3 cup GG Bran Crispbread (very finely ground + passed thru sieve) 1/3 cup ground golden flax seed ½ teaspoon salt ¼ teaspoon baking soda 4 tablespoons strong black coffee 3 teaspoons vanilla extract 1 12oz. bag bittersweet chocolate chips ½ chopped + toasted pecans (plus more for decoration on top) 1. Heat oven to 350°F. Grease 13x9x2 baking pan. 2. In food processor puree prunes, adding a bit of hot water, until it becomes a thick paste. Add cocoa and coffee and process more. Set aside. 3. Melt half the bag of chocolate chips. Beat together prune/cocoa mixture with melted chocolate. Add eggs. Stir together ground GGs, flax, salt and baking soda; add to the chocolate mixture. Stir in vanilla, chocolate chips and nuts. 4. Spread in prepared pan. This may be difficult, so smooth out with a spatula dipped in warm water. Top with chopped pecan and chocolate bits. 5. Bake 25-30 minutes or until prownies begin to pull away from sides of pan. Let cool. Cut into bars.

Prep Time – 20 minutes
Cook Time – 20-30 minutes

Submitted by Jessica B.