The Bee Green Family had a lovely couple of days in the mountains of Idyllwild last week where we camped in the San Bernadino Mountains.
We headed out early our first day to tackle the "Devil's Slide" hike - a 5 mile round trip that seemed to be the best available since it was the shortest.
We started pretty strong and found perfect hiking sticks to assist on the climb - Pablo had a 40 pound passenger after the first switchback, we did not realize the journey ahead!
About 2.5 hours later we reached the top! Lucky we packed some Bee Green fuel and had a great snack of Spinach Pies and Trail Mix Cookies and LOTS of water
We finally reached the bottom around 3pm that day and re charged with our "Power" Green Juice.
The next couple of days we stayed a little closer to camp ;-) We even made Pancakes using all the Acorn Nuts we found around our camp!
The cold early mornings inspired us to visit the local coffee hangout on our last day and we found a lovely muffin and some great atmosphere.
After our 3 little bears devoured this treat - I decided to give it the Bee Green twist and replicate for our meal delivery. Thumbs up! And here is the treat for you :-)
- 2 Cups Oat Flour (Grind Gluten Free Oats in food processor)
- 1/2 Cup Mashed Pumpkin
- 3/4 Cup Almond Milk
- 1 T. Apple Cider Vinegar
- 1/4 Cup Coconut Oil
- 1/4 Cup Maple Syrup
- 1 T. Vanilla
- 3 T. Coconut Sugar
- 1 T. Cinnamon
- 1 T. Fresh Ground Ginger
- 1/4 Cacao Chips
- 1 t. Baking Powder
- 1 t. Baking Soda
- pinch of salt
Preheat oven 350
Grind Oats in food processor.
Mix remaining in large bowl
Spoon Muffins into Muffin Pans
Bake 25 min.