Founded in 2010
BeeFree evolved from my desire to bake tasty gluten and dairy free treats for our son. Treats that would help with his autism and would allow him the pleasure of being a kid. Navigating the world without gluten/dairy is no easy task. So, with the help of my mother (aka Queen Bee) we set to work converting our favorite recipes. Once a recipe passes the discriminating tastes of a house full of teenage boys, we know we have a winner.
More recently, our Crossfit community introduced our family to the Paleo way of life: eating lean meats, nuts, seeds, fruits and vegetables, foraging for our food, enjoying mealtime with family and friends, simplifying and slowing down to appreciate the gift of life. There began the birth of Warrior Mix. One bite of a BeeFree treat and you’ll be a BEEliever!”
When we started BeeFree in 2010 I was hand delivering one tub of Warrior Mix to our local customers. Then in the summer of 2018, I got to watch as truckloads of BeeFree-filled pallets went out to Costco Stores! We’ve come so far and so excited for where we’re headed! Clean food for all!
Recipes
Chocolate Granola Brownies
1/4 cup dark brown sugar
2 eggs
1 tbsp vanilla extract
1 cup all purpose flour (or almond flour)
1.25 tsp baking powder
1 cup Clay’s Chocolate Buzz Warrior Mix
1 tbsp cocoa powder
1/2 cup chocolate chips
Directions:
- Preheat the oven to 350 degrees. Line 8×8 pan with parchment paper.
- In a large mixing bowl, beat together the butter and sugar; beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the butter mixture until evenly combined.
- Stir in the granola and any other combination of mix-ins you like. Pour the batter into the prepared pan, and smooth out the top.
- Bake for 30 to 35 minutes, until the top is golden brown and the edges just begin to pull away from the side of the pan. The center should be set, not wobbly. Remove from the oven and cool on a rack.
- Once the bars are cooled to lukewarm, you can use the parchment or foil to lift them out of the pan onto a cutting board. Cut when completely cool.
Paleo Pumpkin Pie Warrior Bars
Ingredients:
1 cup almond flour
1/2 cup pulsed BeeFree Mae’s Apple Pie Warrior Mix
1/3 cup unrefined coconut oil (or refined for a less sweet flavor)
1/4 cup honey
1 tsp vanilla
dash pink Himalayan saltPumpkin Filling:
1 can pumpkin purée
1/4 cup honey
1/4 cup pure maple syrup
1/2 cup unsweetened almond milk
2 eggs
1 TBL unrefined coconut oil (or refined for a less sweet flavor)
1/2 TBL pure vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
- Preheat oven to 350 degrees F.
- Grease an 8×8 pan with coconut oil.
- Pulse the BeeFree Mae’s Apple Pie Warrior Mix in a blender (leave some small chunks – don’t over pulse because that will create a “butter” texture).
- Melt coconut oil and let cool for a few minutes.
- Mix all Crust ingredients in a bowl and firmly press down in greased pan.
- Cook for about 10-12 minutes or until crust is slightly browned.
- Begin making the pumpkin filling by adding all ingredients to a saucepan over low heat.
- Once you mix in all ingredients, bring to a boil.
- As soon as you have a boil, immediately remove from heat and pour over lightly brown crust.
- Cook for 60 minutes at 350.
- Cover and let cool for at least 2-3 hours (you can put in the fridge to speed up this process).
