Home

Recipes

Cookbook

Presentations

About

Index

Unbaked Granola Bars

June 3, 2015

We love snacking on granola bars, especially ones that are quick to make and fruit-sweetened! Feel free to mix up the flavor by adding orange or lemon zest, ginger, or any other add ins you like!

Unbaked Granola Bars

Ingredients:

  • 1/2 cup dates (packed)
  • 1/3 cup nut butter
  • 1/4 cup water
  • 1 teaspoon vanilla

  • 2 cups rolled oats
  • 1/3 cup coconut shreds
  • 2 T chia seeds
  • pinch salt
  • 1/4 cup chocolate chips (optional)

  1. Place first 4 wet ingredients in a food processor (I like to make nut butter in the food processor right before making this recipe!).
  2. Process until smooth and creamy. You may need to add 2-4 T more water if the mixture is on the dry side.
  3. Add the remaining 5 dry ingredients and process quickly (15-30 seconds) until everything is incorporated. Some oats will be pulverized, others will be whole.
  4. On a cutting board, form the mixture into a rectangle and cut into bars, squares, or roll into balls.
  5. The bars will firm up in the refrigerator. Keep refrigerated and enjoy!

Unbaked Granola Bars


Share on Facebook Tweet Print

Chocolate Cake & Coconut Cream Frosting

January 13, 2015

For Eli's first birthday we wanted to make a fruit-sweetened cake without any refined sugar. And a gluten free one, too. After experimenting for many months, we came up with this recipe, and we can't seem to make it often enough! It also works great as a brownie recipe without the frosting.

Chocolate Cake

Chocolate Cake ingredients:

(one 9x13" brownie pan or 1 1/2 the recipe to make two 9" round layers)

  • 1 cup brown rice flour
  • 1 cup oat flour
  • 1 cup coconut shreds or flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

  • 3/4 cup cashews (or other nuts such as almonds)
  • 1 cup dates (packed)
  • 2 cups water
  • 2 teaspoons vanilla extract

  1. Preheat the oven to 325 degrees F.
  2. Lightly oil a cake pan(s).
  3. If using coconut shreds, blend into a flour.
  4. In a bowl, combine the dry ingredients.
  5. In a blender, blend the wet ingredients. If using a small blender it may need to be split into two batches.
  6. Pour the wet ingredients into the dry ones and mix until combined. Spoon the batter into the cake pan(s).
  7. Bake about 50 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Coconut Cream Frosting ingredients:

(double this recipe if making a layer cake with two 9" round layers)

  • 1/4 cup coconut shreds
  • 1/4 cup cashews
  • 1/4 cup dates (packed)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup water

  1. In a blender, blend all ingredients. If using a small blender it may need to be split into two batches.
  2. More water may be needed to blend smoothly. Also, use a spoon or spatula to scrape down the sides, if needed.
  3. Alternatively, combine all ingredients with only 1/4 cup of water in a food processor for a thicker frosting. Process until smooth, scraping down the sides every minute or so.

Yields: One 9x13" brownie pan

Share on Facebook Tweet Print

Banana Bread

July 14, 2014

This date-sweetened protein-rich bread is great for breakfast or anytime of day. An awesome and easy way to get more beans into your diet (without even realizing it)!

Banana Bread

Ingredients:

  • 1 cup garbanzo bean flour
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

  • 1/2 cup almonds (or other nuts)
  • 1 cup dates
  • 2 ripe bananas
  • 1 1/4 cups water

  • 1 cup blueberries (optional) (fresh or frozen)

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 12-muffin tin or two 8.5 x 4.5-inch (or similar size) loaf pans.
  3. In a bowl, combine the first five dry ingredients.
  4. In a blender, add the remaining ingredients (except blueberries) and blend until smooth. Add more water if needed to blend smoothly.
  5. Pour the blended ingredients into the dry ones and mix until combined. Add the blueberries and stir again.
  6. Bake 30-35 minutes (muffins) or 55-60 minutes (breads) or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Yields: 12 muffins or 2 loaf breads

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