Oat Bars

2 cups rolled oats
1/2 tsp cinnamon
1/4c butter or coconut butter
1/4 tsp salt
2 Tbsp agave
2 Tbsp honey
2 Tbsp brown sugar or coconut sugar
1/2 tsp vanilla
2 Tbsp water

In a blender or food processor,  pulse 1 cup of oats until it is consistency of coarse flour.  Mix in a large bowl with the other cup of oats & cinnamon.

In a small saucepan, melt butter over medium heat.  then add salt, syrup, honey, sugar, vanilla and 1 Tbsp water.

Pour into lightly greased 8x8" pan and press down until compact and even.  Let it cool for at least 1 hour in the fridge and then cut into squares.

Super Quick Oat Bars

Supper quick and easy recipe thanks to The Kind Life with Alicia Silverstone  I love the fact that she took the time time searching for recipe ideas without added sugar, syrup or honey so I did not have too :)  That makes these snacks great for anytime and you can easily change up the seeds, dried fruit and even the grain to make them super versatile.

• 1 1/2 cups Oats or Quinoa Flakes
• 1/2 cup Cashews (Pulsed in Food Processor until a Fine Flour)
• 1/2 cup Sunflower Feeds
• 1/4 cup Flax Seeds
• 4 Medjool Dates
• 1 cup Raisins or craisins
• 1/2 cup Dried Apricots
• 1 tablespoon Coconut Oil

Directions

1. In a large bowl add oats, cashews, sunflower seeds, flax and sesame seeds.
2. In a food processor add the remaining ingredients and continue to blend until a paste is formed. This will take a little while so give it 30 seconds - 1 minute
3. Add the wet mixture to the dry combining well.
4. Lightly grease (I use coconut oil) an 8x8" pan and press mixture well to form and even layer.  Bake in the oven at 160 degrees celsius for 10 minutes.
5. Cool and slice, great for kids lunches or snacks on the go!

Quinoa Nut Balls

These are so yummy! Adapted from Angela who has many other great recipes.  I am always in a hurry so instead of forming the mixture into balls, I just line a pan with saran wrap and press into a 1/2" layer into the pan.  Put in fridge to firm then cut into squares.

Ingredients

• 1 cup puffed quinoa (if making your own Puffed Quinoa you may need 1.5 - 2 cups)
• ½ cup peanut butter (or any nut butter)
• 3-4 tbsp agave nectar (or honey)
• 1 tbsp crushed peanuts (optional, or nut used)
• 1 tsp vanilla extract
• vegan dark chocolate (optional)

1. In a mixing bowl, combine the peanut butter, agave and vanilla. You may need to warm mixture slightly on stove if too firm.
2. Add the puffed quinoa (and peanuts, if using), and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in the melted chocolate or drizzle on top of squares or if you are in a hurry just chop some chocolate and throw into the mixture.

Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

Home Made Granola Bars

Adapted from Brown Eyed Baker

Honestly I am not a huge granola fan but needs to find healthy convenient snacks for on the go and several of my friends raved about this recipe so just made a batch.  I tried the fig and date recipe below but it seems my figs were hard as rocks so just used all dates and made my own apple sauces (4 apples cored & peeled, 2 Tbsp lemon juice & puree) as I never can seem to keep the stuff on hand.  I just threw all the ingredients in the Vitamix except the oats so really fast to make. I found it a little sweet for me so I will likely cut down on the sweetener next time around but oh man are they yummy! Perhaps a little too yummy....

I love that the original author included a basic recipe so you can mix it up so you are not making the same type every time and it is so easy.

Basic Granola Bar Formula
1. Rolled Grains (2½ cups)
Suggestions: Quick or Regular Oats, Rye flakes, Barley flakes, etc.

2. Nuts, Seeds & Spices (1 cup)
Suggestions: Almonds, Walnuts, Pecans, Pistachios, Sunflower Seeds, Pumpkin Seeds, 
Pumpkin Pie Spice, Cinnamon, Ginger, etc.

3. Sticky Sweetener (1/3 cup + ¼ cup)
Suggestions: Honey, Agave Nectar, Molasses, Maple Syrup

4. Dried Fruits (1 cup)
Suggestions: Raisins, Apricots, Dates, Figs, Prunes, Cranberries, Pineapple, etc.

5. Binder (1 cup)
Suggestions: Pureed Dried Fruit, Apple Butter, Peanut Butter, Almond Butter, Unsweetened applesauce, etc.

Fig, Date & Almond Granola Bars

Ingredients:

1 cup unsweetened applesauce
1/3 + ¼ cup honey
1 teaspoon ground cinnamon
¾ teaspoon vanilla extract
2½ cups rolled oats
1 cup chopped almonds
1/3 cup chopped dried figs
1/3 cup chopped dried dates
1/3 cup raisins

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch baking pan with parchment paper.

2. Throw everything but oats and almonds in Vitamix and blend until nicely mixed.  Pour into bowl then chop nuts in Vitmix and then pour into bowl with the rest of ingredients.  Add oats and stir until combined.

3. Pour mixturer into the pan and press down to evenly flatten..

4. Bake for 25 minutes. Remove from the oven and cool in the freezer until the bars are firm, at least 1 hour. Remove from the pan and cut into bars. Store in an airtight container for up to 1 week.

(Recipe adapted from Good Life Eats)

Sweet Quinoa Dosas

Adapted from Reboot with Joe  I had to make another batch as these went so fast....next time I make a double...maybe triple batch.

Ingredients:
1 cup quinoa
1/4 cup  water
1/4 teaspoon baking soda
Pinch sea salt
1/2 tsp cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Nut Balls

Adapted from Reboot with Joe He is so awesome :)

Ingredients:
1 cup organic old-fashioned oats rolled oats
1/4 cup ground flax
1/4 cup sliced organic almonds, choppped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
Pinch of sea salt
1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
1/4 cup + 1 tablespoon organic honey
1/4 teaspoon pure vanilla extract
2 tablespoons mini dark chocolate chips
1/4 cup ground almonds (pulse in a food processor), to roll the balls in

Directions:

1.) Combine oats, chopped almonds, flax, chia seeds, sea salt and cinnamon in a large bowl and stir.

2.) Melt almond butter in a saucepan over medium-to-low heat.  Once almond butter has melted, remove from heat and stir in honey and vanilla.  Once the mixture has cooled slightly, pour it over the oat mixture and mix well with a spoon.  Fold in the chocolate chips.

3.) Roll the mixture into small bite-sized balls and then roll it into the ground almonds, coating all sides.

4.) Let chill in the ‘fridge before eating.  YUMMMM!

Maple Pecan Glaze

Adapted from Detoxinista.com

A rich maple glaze perfect for any fall recipe or as a dip with fruit.

Ingredients

• ¾ cup pecans
• ¼ cup pure maple syrup
• 2 T coconut oil
• ¼ cup water
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
2. Can be used immediately or if you prefer a bit thicker, chill slightly.  Can be stored in for up to 4 days.

Grain Free Pumpkin Bars

Adapted from  Detoxinista.com

Serves: 9-12

Ingredients

• ½ cup pumpkin puree
• ½ cup almond butter
• ⅓ cup honey
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

Instructions

1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
4. Allow to cool completely in the pan, then cut and serve!
5. Perfect as is but can also top with Maple Pecan Glaze

Chick Pea Chocolate Chip Cookies

Adapted from  Jump on the Skinny Bandwagon with me
 
Ingredients:
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey or agave syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips


Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth scraping sides as you go.  Add in chocolate chips and pulse it once or twice.

Scoop with a tablespoon onto baking sheet and press flat shaping with spatula or hand.  Bake for about 10 minutes.

Yields about 24 cookies.

Healthier Peanut Butter Eggs

Adapted from Detoxinista.com

 

A healthier alternative to the popular Easter candy!

Ingredients

• ½ cup peanuts butter(peanuts only)
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut flour
• ¼ teaspoon of sea salt
• ½ cup dark chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Combine the peanut butter, maple syrup, coconut flour, and salt.
2. Scoop the batter into 6 balls and shape into egg-like shapes with your hands
3. Place in freezer on parchment paper to set to set.
4. Melt the dark chocolate chips and stir in the coconut oil.
5. Once peanut butter eggs are set, dunk each one into the chocolate mixture, and place on  the parchment paper. Spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
6. Allow to set in the freezer for at least 10 more minutes before serving.

Notes

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

Breakfast Cookies

I was looking around for new recipes (vegan & glutten free) and came across breakfast cookies  from She Knows.com One of the recipes she shares online is below and is from the and sounds delicious so of course I am off to make a batch to try out. 

Makes 2 dozen
Ingredients:2 cups pomegranate juice
1 cup steel-cut oats (uncooked)
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1/2 cup freshly ground peanut butter
1/4 cup vegan butter (try Earth Balance)

Directions:1. Bring pomegranate juice to a boil in a saucepan and add oats. Cook until mixture just starts to boil then remove from the heat immediately. Cover and allow liquid to absorb and cool.

2. Place the rest of the ingredients in a food processor and blend to mix. When oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.

3. When ready to use, defrost until just soft enough to cut into 1/2-inch slices. Preheat oven to 400 degrees F. and line cookie sheets with parchment. Bake for 10 minutes then turn off oven and continue to dehydrate until cool.

Note: Freston likes to reheat these cookies every morning and pour her daily dose of 2 tablespoons of flax oil on top.

Fudge Squares

(Serves: 16)
Yummy recipe from Chocolate Covered Katie / Adapted from Fitsugar.

• 1 cup pitted dates
• 1/2 cup almonds, unsalted
• 1/4 cup walnuts, unsalted
• 1/4 cup unsweetened cocoa powder
• 2 ripe bananas
• 4 tbsp natural almond butter
• 1/4 cup more unsweetened cocoa powder
• 4 tbsp unpasteurized honey, maple syrup or agave

Soak dates in a bowl of warm water for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.

Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.

Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Can store in the freezer for later.

Chocolate Sauce

Thanks again to Joe at http://www.rebootwithjoe.com/vegan-chocolate-sauce/ for another staple in my diet...I mean recipe for the occasional treat....
 
Ingredients:
1/2 cup cacao powder
1 cup maple syrup (or agave)
1 Tbsp. coconut butter
Pinch of sea salt

Blend in blender until smooth and then store in fridge to have on hand to drizzle on fruit, black bean brownies or in steamed almond milk.

Black Bean Brownies with Avacado Icing

Ingredients:

• 1 1/2 Cups soft cooked black beans
• 2 ripe bananas
• 1/3 Cup agave nectar
• 1/4 Cup unsweetened cocoa
• 1 Tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 Cup instant oats
• 1 Tbsp walnut pieces

Instructions:

Preheat oven to 350F (176 C). Grease an 8x8" pan and set aside. 
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. 
Stir in the oats and pour batter into the pan. 
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. 
Allow to cool before icing.  

Avacado Icing

Ingredients: 

2 Avocado's

1/4 agave nectar

3 tbsp unsweetened cocoa powder

Pour all ingredients into blender and blend until smooth.  

Tastes like chocolate pudding the kids raved!

Gluten Free Vegan Black Bean Brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies
Ingredients:
1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained
2 tsp vanilla extract
2 tbsp almond butter or peanut butter
12 large medjool dates, pitted (18-24 if using smaller dates)
1/2 cup cocoa powder
1 tbsp ceylon (sweet) cinnamon
2 tbsp quick/instant oats (optional, use only if mixture is too wet)
Directions:
1. Preheat oven to 350 F/ 177 C.
2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)
3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)
4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.
5. Line a square baking pan with parchment paper leaving enough to fold up the sides.
6. Spoon mixture into pan and spread out with spatula or hands.
7. Bake for 30 minutes.

Chocolate Pudding

1 avocado
2 Tbsp. cacao powder
2 Tbsp. maple syrup
¼ cup water
½ teaspoon vanilla extract

Blend all ingredients until creamy and smooth. Store in the fridge overnight. YUM!!

Chocolate Macaroons

3 cups dried shredded Coconut
1 cup Cacao powder
1/2 Tsp Salt
1/3 Cup Coconut Butter
TBSP Coconut Oil 
1 cup Maple Syrup

Total 1/2 cup
Mix all together until coconut is evenly coated and roll into balls.
Set in freezer or dehydrate. SO YUMMY!

Nut Free Power Bars

Ingredients

• 1/2 cup pumpkin seeds
• 1/ 2 cup sunflower seeds
• 1 teaspoons olive oil or cooking spray
• 1/8 teaspoon salt
• 1 cup dates, pitted
• 1 ½ tablespoons water

Directions

1. Spray pan with cooking oil and then add seeds and salt.  On low heat, keep tossing seeds until light brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. If needed add a bit more water.
3. Line a square pan with saran wrap letting the saran wrap extend up and over the edges so that when you fold it back over the mixture, it covers the mixture entirely.  
4. Pour mixture in.  Fold edges of saran wrap over the top of mixture and press down to form a flat even surface. You can snug the mixture up to the edges of the pan, pressing with your hands to form a nice square shape.
5. Slice into even squares. For best results store in the fridge, although bars can be kept at room temperature.