Almond Chocolate Protein Bars

 These are a true protein bar, with about 19 grams of protein per bar.

Ingredients:

·      2 cups vanilla protein powder

·      ½ cup oat flour (I just put whole rolled oats into the blender until it resembles flour)

·      1.5 cups almond meal (I use the blender for whole almonds and blend until a coarse meal forms)

·      1 cup chopped almonds (once again, with the blender—just pulse a few times or use sliced or slivered almonds)

·      ½ cup pumpkin seeds, coarsely chopped

·      1 cup crisp brown rice

·      2 tbs almond butter

·      2 tbs honey

·      ¾ cup almond milk (or other milk)

·      ½ tsp vanilla extract

·      ¼ tsp almond extract

·      100 grams dark or semi-sweet chocolate

Directions:

1.     Place chocolate in a bowl over a small sauce pot of water and melt over medium heat

2.     Combine dry ingredients in large bowl and mix well.

3.     Combine wet ingredient in blender

4.     Add wet ingredients to dry ingredients and mix until incorporated. Mixture will have the consistency of cookie dough.

5.     Put mixture into a 9x13 inch baking dish lined with parchment paper. Put more parchment paper over the top and press with hands or rolling pin or a glass until it is pressed in and packed tight. Remove paper and spread chocolate evenly over the top. Freeze for several hours. Cut into 20 equal portions. Store in freezer for up to 3 months or refrigerator for up to 10 days.

Slow Cooker Apple/Pear Butter

Ingredients:

• Apples and/or pears--enough to fill your slow cooker
• Cinnamon--to taste. I added about 1 tsp

Directions:

1. Wash, core, and cut apples/pears into eighths--no need to peel them
2. Add to slow cooker and cook on high for 4 hours. Stir a couple of times to make sure it doesn't stick.
3. Scoop the chunks into a high-speed blender and blend until the skins are pulverized. If you  have a Blendtec, I ran the "sauces" setting twice using the wild side jar in two batches.
4. Add it back to the slow cooker along with about 1 tsp. of cinnamon
5. Cook on high, uncovered for about 45 minutes

I used honeycrisp apples and whatever pears I have on my trees and it didn't need any sweetener at all. This has been the case each year when I have made it. You could add a bit of maple syrup if you feel it needs it. I scoop it into glass jars with room at the top and freeze it. I have no idea if it works for canning.

No-Bake Coconut Granola Bars

Ingredients:

• 2.5 cups rolled oats
• 1 cup crisp brown rice cereal
• 1 cup puffed millet
• 1 cup sliced or slivered almonds
• 1/2 cup unflavored protein powder
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons ground flax
• 1/2 cup coconut oil, melted
• 1 cup roasted almond butter
• 1/2 cup brown rice syrup
• 2 teaspoon vanilla extract
• pinch of salt
• Optional: dried tart cherries, mini chocolate chips-to your taste

Directions:

1. Line a 9X13" baking dish with parchment paper.
2. In a large bowl, stir together the oats, brown rice cereal, puffed millet, almonds, protein powder, unsweetened coconut, and ground flax.
3. In a medium pot over low heat, melt the coconut oil. Stir in the almond butter, brown rice syrup, and vanilla.
4. pour wet mixture over dry and stir well until thoroughly combined. Add optional ingredients (if you are using chocolate chips, they will be added later), and a pinch of salt and stir again.
5. Spoon mixture into the pan and spread out. If using, sprinkle on the chocolate chips (about 3 TBS). Wet hands and the bottom of a drinking glass and press the mixture in firmly until even, re-wetting hands and glass as needed. You will want to pack it in really tight so they hold together better.
6. Transfer pan to the freezer for at least 10 minutes, slice into bars and store in the freezer or refrigerator.

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.