Home

Recipes

Cookbook

Presentations

About

Index

EliBars

April 5, 2014

EliBars were inspired by larabars, but they are lower in calories and sugar with the addition of oats. We like to make them less rich so we can enjoy more of them! Feel free to mix up the nuts, dried fruit, and create your very own favorite flavors! Below are two of our favorite flavors so far.

EliBars

Oatmeal Raisin EliBars

Ingredients:

  • 1/2 cup walnuts, almonds, or other nuts
  • 1/2 cup rolled oats
  • 1/4 cup raisins
  • 1/4 cup dates
  • dash salt
  • 1/2 teaspoon vanilla
  • 1-2 teaspoons water

Chocolate Almond EliBars

Ingredients:

  • 1/2 cup almonds or other nuts
  • 1/2 cup rolled oats
  • 1/2 cup dates
  • 3 T cocoa powder (raw or roasted)
  • dash salt
  • 1/2 teaspoon vanilla
  • 1-2 teaspoons water

  1. Place all the ingredients except vanilla and water in the food processor and pulse until finely ground.
  2. Add the vanilla and process until mixture sticks together. Add 1 teaspoon of water if needed to stick together. Add more water if needed.
  3. Form the mixture into a rectangle and cut into bars or squares.

Yields: about 6 bars

Share on Facebook Tweet Print

Nut Butter

December 26, 2013

At the grocery store we often pick up a nut butter or two (primarily for our little guy because he isn't ready to chew nuts) and we're continually surprised how pricey all the raw, organic nut butters are. It never really occurred to us that we could make nut and seed butters at home in our food processor. Still skeptical, we poured a few cups in the food processor thinking all we'd get was a nice nut flour that we'd end up using in baked goods. But lo and behold (and 10 minutes later), we had a super smooth nut butter that was not only fresh and delicious but half the cost of store-bought butters, and totally customizable, too!

Nut Butter

Ingredients:

  • 3 cups nuts and/or seeds (any combo of the following: almonds, walnuts, cashews, pumpkin, sunflower, etc.)

  1. Place all nuts and seeds in a 12-cup (or larger) food processor. Use half the nuts and seeds for smaller processors.
  2. Process for approximately 10 minutes, scraping down the sides of the processor every 30-60 seconds for the first few minutes.
  3. Let the processor run until your nut and seed butter is smooth.

Yields: 2 cups nut butter

Share on Facebook Tweet Print

Peanut Butter Chocolate Chip Cookies

December 14, 2013

Everyone loves homemade chocolate chip cookies! At least, we're pretty sure most people do. These little guys are irresistibly good, and the best part is they are good for you, too. On second thought, it's probably better if you don't like chocolate chip cookies... otherwise these are going to disappear real quickly. At least they did in our house. We're happy to admit they are oil-free, full of brown rice flour, and sweetened with dates. Not exactly your typical chocolate chip cookie!

Chocolate Chip Cookies

Ingredients:

  • 2 1/2 cups brown rice flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup coconut shreds (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

  • 1 1/2 cups water
  • 2/3 cup dates (pitted and packed)
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, combine the first six dry ingredients.
  3. In a blender, blend last four ingredients until smooth.
  4. Pour wet ingredients into the dry ones and mix thoroughly.
  5. Form dough into balls and flatten on an oiled baking sheet.
  6. Bake for 30-35 minutes or until the bottom is golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving to a wire rack to finish cooling.

Yields: about 25 cookies

Share on Facebook Tweet Print

View all entries
Wendy and Eric

Sharing our everyday adventures of trying to live healthy, compassionate, and sustainable lives.


RSS Facebook Twitter