Grain-Free Pumpkin Bars

This was one of the first grain-free baked goods recipes I tried. I have to admit I was a bit skeptical--but pleasantly surprised with the results. I think they're better than bars made with grain. They are so moist you won't believe it! I have no idea how long they can be stored because they are always gone shortly after they are pulled from the oven. Adapted from this recipe.

Ingredients:

• 1 cup pumpkin puree
• 1 cup almond butter
• 2/3 cup honey
• 4 whole eggs
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350F and grease a 9" x 13" pan generously.
2. Combine pumpkin puree, almond butter, honey, and eggs in a medium mixing bowl and beat well until a smooth batter forms.
3. Add remaining ingredients and mix well until it is all incorporated.
4. Transfer the batter to the greased pan and bake at 350F for about 30 minutes, until the edges are golden brown and the center is firm.
5. Allow to cool completely in the pan, then cut and serve!

 

Probar Cups

Ingredients

• 1 1/2 cups rolled oats
• 1 cup pitted dates
• 1/2 cup almonds
• 1/2 cup shelled sunflower seeds
• 3 tablespoons pumpkin seeds
• 2 tablespoons sesame seeds
• 2 tablespoons ground flaxseed
• 2 tablespoons cocoa powder
• 1/3 cup honey
• 1/4 cup peanut butter
• 2 teaspoons vanilla extract
• 1/2 cup semisweet mini chocolate chips

Place oats, dates, almonds, sunflower seeds, pumpkin seeds, sesame seeds, ground flax and cocoa powder in a food processor container and blend until dates and almonds have been broken down. Add honey, peanut butter, and vanilla and blend until the mixture sticks together when pressed between your fingers. Add a bit of water if needed to make it stick together. Pulse in chocolate chips until they are well scattered in the mixture.

Divide mixture among 12 lightly greased or paper lined standard sized muffin cups and press down to firmly pack in the contents. You don’t need the grease or use paper liners if using silicon cups. Place tray in freezer for about 30 minutes to help set the cups.  Unmold and store in the refrigerator or freezer in an airtight container.

Slightly adapted from: muffintinmania.com 

Almond Butter Bites

Ingredients: 

• 2 tsp. vanilla
• 1/3 cup honey
• 1/2 cup almond butter
• 1 cup brown rice crisp cereal
• 3/4 cup oats-pulsed in blender or food processor for a couple of seconds
• 3/4 cup puffed millet
• 1/2 cup unsweetened shredded coconut
• 1/3 cup dried tart cherries-chopped into small pieces
• 1/4 cup unflavored whey protein powder
• Water-as needed 

Directions: 

1. Combine dry ingredients in a large bowl
2. Combine wet ingredients in large saucepan and heat over low heat until melted together and well-combined. 
3. Add dry ingredients to wet ingredients and mix thoroughly. If mixture is too dry to stick together when pressed, add a bit of water.
4. Wet hands thoroughly and shape mixture into balls of desired size. Press mixture firmly so it will hold. Wet hands after each ball. It will make them more firm and keep the mixture from sticking to your hands.

These store really well in the freezer and are chewy right out of the freezer. 

Trail Mix Cookies

These cookies are incredible. They are full of healthy ingredients and tasty at the same time. They got the stamp of approval from ALL of my kids plus a collection of their friends and some of my co-workers. I hope you will enjoy them too. They are slightly adapted from this recipe.

Dry Ingredients:

• 2 cups rolled oats, blended into oat flour
• 1 cup almonds blended into fine meal
• 1 cup rolled oats
• 1 cup pecans 
• 6 tablespoons sunflower seeds
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup shredded unsweetened coconut
• 8 tablespoons mini dark chocolate chips (or finely chopped chocolate)
• 4 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1 tsp fine grain sea salt
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients:

• 2 tablespoon ground flax + 4 tablespoons water, mixed together
• 1/2 cup almond butter
• 1/2 cup coconut oil
• 1/2 cup pure maple syrup
• 2 tsp vanilla

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk together the ground flax and water in a small mug and set aside.
3. Measure pecans and sunflower seeds into blender and pulse until coarsely chopped. 
4. In a large mixing bowl, whisk together all of the dry ingredients.
5. In a blender jar, blend together the wet ingredients, including the flax egg until thoroughly combined.
6. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring. You might even think it's not possible, but with a little bit of work, it will all come together.
7. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
8. Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
9. Wrap up and store leftovers on the counter or in the freezer, if desired.