No-bake "Candy Bar"cookies

No-bake candy bar cookies

Makes 18

1 cup prunes

1 cup craisin

1 cup almonds

1/4 cup choc chips

2 Tbsp chia seed

1/8 tsp salt

2 tsp vanilla

1/4 cup Nutella

2 Tbsp almond butter

Directions:

Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen's till smooth. 

Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes. 

Remove cookies from refrigerator after 30 minutes and smash with a wet spatula. 

Enjoy. 

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce. 

Ingredients

3-4 Sweet potatoes peeled and cut

Sea salt 

1 tsp cinnamon

1 Tbsp coconut oil

1 Tbsp honey

Dip

1 Tbsp Nutella

1/4 cup Plain Greek Yogurt

Directions:

Preheat oven to 425

Toss sweet potatoes with coconut oil. 

Place in single layer on cookie sheet. 

Sprinkle with a few pinches of salt and 1 tsp of cinnamon. 

Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)

Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm. 

Dip

Mix Nutella and Greek yogurt together and serve with cinnamon fries. 

Enjoy. 

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite...I just can't resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

Ingredients

24 ounces of Nutella (if you don't have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake ;) 

4 eggs

4 Tbsp chia seed

4 cups gluten-free oatmeal

1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)

1/2 cup almond milk

2 tsp vanilla

Directions 

Preheat oven to 350

Prepare a large muffin tin with liners or coconut oil. 

Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth. 

Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix. 

Get medium cookie scoop and place one scoop in each muffin tin. 

Bake for 12-15 or until the top of brookies look firm. 

Remove from oven and let cool. 

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Ingredients

9 cups gluten free oatmeal 

4 eggs 

1/4 cup Chia plus 1/4 cup of water

2 cups of milk (room temp)

1 cup of water (room temp)

3 cups of pumpkin purée

1/2 cup applesauce

1 cup brown sugar

1/2 cup maple syrup

4 Tbsp coconut oil

2 tsp baking powder

2 heaping tsp pumpkin spice

1 tsp salt

Chocolate chips (optional)

Preheat oven to 350

In a small bowl, mix eggs, chia and 1/4 cup of water and let sit. 

In a large bowl, mix oatmeal, brown sugar, baking powder, pumpkin spice and salt. 

Add milk, additional water, pumpkin, maple syrup, applesauce and coconut oil to egg mixture. Stir till combined. 

Add egg mixture to oatmeal and mix well. Let sit for 10-15 min

Fill large muffin tins 3/4 full top with a few chocolate chips and bake for 15-25 min. 

Note:  You can allow your creative juices to flow with this recipe.  Try adding your favorite nut butter or shredded coconut and chopped almonds.  The possibilities are endless.  Have fun with it.  

Be blessed and enjoy. 

Faux" Chocolate Chip Cookie Dough Bars.

"Faux" Chocolate Chip Cookie Dough Bars. 

16 oz garbanzo beans 

3 Tbsp raw organic honey

1 Tbsp organic sugar

Pinch baking soda 

4 Tbsp almond butter

1 Tbsp vanilla

Pinch of salt

1 tsp cinnamon

1 1/2 cup mini chocolate chips

Directions

Combine first 7 ingredients in processor. Blend until smooth. 

Transfer to bowl and stir in chocolate chips. 

Press batter into a 13x9 pan. If you want a thicker bar you can use a smaller pan. 

Place dough in fridge for 30 minutes to an hour. Remove from fridge and cut into bars. Transfer into freezable container and place in freezer. You could also place them in the fridge if you like them softer. 

Healthy "NUTELLA" (Sugar Free - Dairy Free - Gluten Free

Let me begin by saying I LOVE me some Nutella.  It is just a beautiful thing.  Take one perusal of this blog and you will see it is true.  My love affair with Nutella ends abruptly with the obnoxious amount of sugar in the stuff.  Although I truly was unhappy with the sugar content, I was unable to break the hold this chocolate hazelnut spread had on me.
My mind has been playing with the possibility of enjoying hazelnut & chocolate (cocoa), without compromising my immune system along with all the other craziness sugar wrecks on my system.

I kept looking at the ingredient list on the Nutella jar:

INGREDIENTS: SUGAR, PALM OIL, HAZELNUTS, COCOA, SKIM MILK, REDUCED MINERALS WHEY (MILK), LECITHIN AS EMULSIFIER (SOY), VANILLIN: AN ARTIFICIAL FLAVOR.

Ingredients are listed based on the amount used greatest to least.  SUGAR is the first ingredient...!!!!!
The second ingredient is Palm Oil...Ehhhhhhh
Ok...then we get to hazelnuts, cocoa, skim milk and some other stuff.

So....I figured cut out the first two, take the yumminess in the middle and leave the stuff at the end.

This was the end result and all 7 of my kids LOVED it!!!!!

Healthy "Nutella"

Ingredients

14 oz Hazelnut Flour ( I used Bob's Red Mill All Natural Hazelnut Meal/Flour, 14 oz)
1 cup Organic Unsweetened Cocoa
1/4 Organic Coconut Oil (I used Nutiva Organic Extra Virgin Coconut Oil)
3/4 cup Raw Organic Honey (I typically get mine from our local farmers market)
2 1/2 cup Almond Milk

Directions:

Place first 4 ingredients into food processor and process till combined and somewhat smooth.

While processor is running drizzle in 2 cups of Almond milk, continue to process until well combined and smooth.
Depending on the consistency you are looking for you can add more Almond milk, until the consistency you desire is reached.

Store in containers with air tight lids.  Keep refrigerated for 1-2 weeks. 

Gluten Free Apple Cinnamon Muffins

Apple cinnamon muffins 

4 cups gluten-free flour

2 teaspoon baking powder

1 Tablespoon cinnamon 

1 teaspoon salt 

4 large eggs 

1/2 cup of honey (or sweetener of your choice)

2 Tablespoons coconut oil 

1 cup almond milk 

2 teaspoon vanilla extract 

2 cups applesauce

Preheat oven to 350° grease muffin pan in medium bowl combine gluten-free flour, baking soda, cinnamon and salt.

  Mix in a separate bowl ,eggs, honey, oil, milk and vanilla extract and applesauce. Add to flour mixture, mix till mostly smooth. Batter will be slightly lumpy. Scoop batter into muffin pan. Bake for 18 to 20 minutes. 

 

Makes about 36 muffins

Variation:

 Add  one cup of frozen blueberries for blueberry muffins

Cinnamon Vanilla Apple chips

These are great to have on hand as a quick go to snack. My girls live to pack them in their school lunches. Much cheaper than the pre-packaged apples in the store. 

Ingredients:

10 Organic apples

1/4 orange or lemon juice

1 Tbsp cinnamon

1/2 Tbsp vanilla

Directions 

Fill sink half way with water and add 1 cup vinegar. Let apples soak for 10-15 minutes. 

Slice apples and place in a bowl of ice water. Let apples sit in ice water for 5-10 minutes. 

Once done soaking apples in ice water transfer to a container with lid. 

Add cinnamon, juice and vanilla. Place lid in container and give it a good shake around. 

Store apple chips in fridge and enjoy. 

Sage Roasted Sweet potato Fries

Sage Roasted Sweet Potato Fries

Ingredients:

5-6 sweet potatoes cut into strips

3 Tbsp of fresh Sage chopped

1 Tbsp Olive Oil

1/8 tsp salt

Directions:

Place all ingredients in a gallon ziplock bag, seal and dance around a bit. 

Place on baking sheet and bake at 425 for 30 mins. 

For last 5 min put on low broil. 

Remove from oven and sprinkle with salt (optional)

Enjoy

Parmesan Kale Chips

Parmesan Kale Chips

Ingredients:

Curly Kale

1 Tbsp Coconut oil

Dash of Salt

Dash of turmeric

2 Tbsp Parmesan cheese 

Wash and dry about 6-7 kale leaves. Dry leaves with a paper towel.  

Tear kale leaves (stems removed) into small pieces. 

Place pieces into gallon Ziploc bag add 1 tablespoon of coconut oil, 1/8 teaspoon of salt and a dash of turmeric. 

Seal ziplock and toss leaves around. You want each leaf well covered. 

Place on baking sheet in one layer and bake at 300 for 25 min or until crispy. 

Remove from baking sheets with metal spatula. Place bake in ziplock and toss with 2 tablespoons of Parmesan and serve. 

Pumpkin Pie Oatmeal Bars

Pumpkin pie oatmeal bars (flourless)

Ingredients

3 cups rolled oats

1 cup brown sugar

14 oz can pumpkin purée 

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

2 Tbsp coconut oil 

1/2 applesauce

1/4 chia seed

2 teaspoons vanilla extract

1/4 cup dried cranberries (optional)

1/4 chocolate chips (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, pumpkin purée,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, coconut oil, chia seeds and vanilla extract. Spread onto a cookie sheet. 

Sprinkle top of bars with craisins and chocolate chips. Press gently into mixture. 

Bake in preheated oven for 25-30 minutes.

Healthy Double Oatmeal Muffins

Healthy Double Oatmeal Muffins

We like to make these for a quick weekday breakfast or a filling lunch option served with Greek yogurt. 

These are very hearty muffin that are slightly sweet. They pair well with cream cheese or alone. 

These are loaded with fiber: chia seeds, oatmeal and carrot pulp

They also have a good level of protein: Chia seeds and almonds

Recipe makes 36 muffins

 1 cup milk

1 cup carrot/lemon juice (can substitute orange juice)

 3 cups Oatmeal

 3 eggs

 3/4 cup applesauce

 6 cups Oatmeal puréed in food processor

1 cup almonds

 1 cup brown sugar

1/2 cup chia seed

3 cups shredded carrot or carrot pulp from making the carrot juice

 2 tablespoons baking powder

 1-1/2 teaspoons salt

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

 2. In a small bowl, combine milk, juice, chia seeds and oats; let soak for 15 minutes.

3. Place 6 cups of oatmeal and almonds in processor and blend till smooth. 

4. Add brown sugar, baking powder and salt

5. Add egg and applesauce to oatmeal mixture and stir. 

6. In large bowl combine oatmeal mixture with blended oatmeal and carrot pulp. Batter will be thick. 

Spoon batter into prepared muffin cups until cups are 2/3 full.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

* You can top your muffins with whatever you like. We like using Craisins and chocolate chips. 

Healthy Homemade Granola

Healthy Homemade Granola

Ingredients:

8 cups rolled oats

1 cup coconut flakes

1 cup of chia seed {optional}

1 cup sliced almonds or whole raw almonds chopped or your favorite nut.

3/4 cup coconut oil or safflower oil or canola

1 cup brown sugar

1/2 cup honey

1/2 tsp. salt

1 T. vanilla

{Optional} 1 cup of dried fruit of your choice such as raisins, blueberries, cranberries, or banana chips.

Directions:

 1: Pre-heat oven to 325 degrees Fahrenheit.  Measure the oats, coconut, nuts, flax meal and put in a large mixing bowl and stir well.

 2: In medium saucepan heat the coconut oil, brown sugar, honey and salt  on medium stirring until the sugar dissolves. Then add the vanilla and stir well.

3: Pour the sugar mixture over the oats and stir well until combined.

 4: Spray 2 12 X 17 inch pans with cooking spray then half the oat mixture between the two pans. Spread the oats out evenly. Bake for about 20 min. stirring at least twice while the granola bakes, it should be a golden brown color. Cool completely, then add the dried fruit if using and store in airtight container for up to 3 weeks.