No-Bake Granola Bars {gluten-free + vegan}

No-Bake Granola Bars {gluten-free + vegan}

Whip up a batch of no-bake granola bars and you’ll have numerous snacks and quick breakfasts ready to go! Change up the fruits, nuts, and seeds for variety with each batch.

No-Bake Granola Bars {gluten-free + vegan}
Author:
Serves:: 1 dozen
Ingredients:
  • 3/4 cup dark liquid sweetener (dark agave, maple syrup, or brown rice syrup)
  • ¼ cup nut butter (almond, cashew, peanut butter, tahini, etc.)
  • 3 cups rolled oats (or quick oats, however, rolled oats are best)
  • 1 cup dried fruit (cherries, cranberries, blueberries, raisins, or chopped apricots)
  • 1 cup nuts or seeds (slivered almonds, pumpkin seeds, coconut flakes, sunflower seeds, etc.)
  • pinch salt
  • OTHER:
  • GF vegan chocolate
  • lemon zest
  • candied ginger
  • dried spices or herbs
Directions:
  1. Prepare a 9”x 9” baking sheet or pan with parchment paper.
  2. In a food processor or blender, process 1 cup of the rolled oats into oat flour.
  3. In a large pan over medium heat, warm syrup until bubbly. Lower heat if it’s boiling too high in the pan. Allow to simmer for about 2 minutes. (Simmering for a few minutes is what allows the sweetener to bind the ingredients so they won’t crumble.)
  4. Whisk in the almond butter.
  5. Turn off the heat.
  6. Add the rolled oats, oat flour, dried fruit, nuts, and spices. Mix well.
  7. Immediately press firmly into baking sheet or pan. Cool before cutting into bars with a sharp knife if you want them to be dry enough not to be too sticky. (Place in fridge for at least 30 minutes or an hour on the counter, minimum.)
  8. Cut into desired size. (If you want them to fit into snack-size bags or specific containers, cut into appropriate shape and size.)
  9. Wrap individual bars in parchment paper and tuck into a snack-size ziplock bag if you want quick grab-and-go bars.
  10. Keep refrigerated or store in a cool place.
  11. OPTIONAL: Dip into melted 85% dark, vegan chocolate for a decadent treat! Allow to set.

 

No-Bake Granola Bars stacked photo

No-Bake Granola Bars stacked

No-Bake Granola Bars {gluten-free + vegan} photo

No-Bake Granola Bars {gluten-free + vegan}

Jam-filled Thumbprint Cookies {gluten-free + vegan}

Jam-filled Thumbprint Cookies {gluten-free + vegan}

These cookies are fun for kids, because they get to stick their thumb into the dough to make the indentation for the jam hole. Okay, big kids too!

Jam Thumbprint Cookies {gluten-free + vegan}
Author:
Serves:: 2 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • WET:
  • ½ cup almond or cashew butter
  • ½ cup maple syrup, or other liquid sweetener
  • 1 tsp almond extract
  • OTHER:
  • ½ cup slivered almonds, chopped or pulsed in grinder
  • ½ cup fruit jam, your choice!
Directions:
  1. Preheat oven to 350°F.
  2. Line cookie sheets with parchment paper.
  3. Prepare almond coating by finely chopping with a knife or pulsing in a spice or nut grinder. Place in a suitable bowl for rolling dough balls.
  4. Mix together dry ingredients.
  5. Cream nut butter, syrup and almond extract.
  6. Add dry ingredients and combine well. The dough will be sticky.
  7. Using moistened hands, form 1” balls. Roll each ball in chopped almonds. Press gently with thumb to make a dent on top of cookie. Set each cookie on cookie sheet.
  8. Bake for 12-15 minutes until lightly browned.
  9. Cool completely and fill with your choice of jam or fruit butter!

Click here for home-made Jam recipes!

Blueberry Chia Jam photo

Blueberry Chia Jam

Blueberry Chia Jam

Blueberry Chia Jam

So simple! So delicious!! Chia seeds not only thicken fruit to make jam, they provide omega 3 fatty acids and lots of dietary fiber to your breakfast, snacks, or treats!

Blueberry Chia Jam
Author:
Serves:: 1.5 cups Jam
Prep time:: 
Total time:: 
Ingredients:
  • 2 cups fresh or frozen berries (blueberries, strawberries, raspberries, blackberries, etc.)
  • 2 Tbsp whole chia seeds
  • 2 Tbsp maple syrup or dark raw sugar
  • 1 tsp ground cinnamon, ginger or other favorite spice (opt.)
Directions:
  1. Add all ingredients to a blender and process until fruit is pureed.
  2. Transfer to a glass jar with a tight lid to store.
  3. Refrigerate or allow to sit on cupboard for a few hours to thicken.
  4. Store in refrigerator for up to 1 month.
  5. Serve on toast, or fill THUMBPRINT COOKIES!

 

Pumpkin Molasses Loaf  {gluten-free + vegan}

Pumpkin Molasses Loaf {gluten-free + vegan}

Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is  just a great addition, I highly recommend it!

Pumpkin Molasses Loaf {gluten-free + vegan}
Author:
Serves:: 1 large -or- 8 mini loaves
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • WET:
  • ¼ cup ground flax
  • 1½ cups pumpkin puree
  • ¼ cup blackstrap molasses
  • ¼ cup cashew butter
  • ¼ cup lemon juice
  • ½ cup water
  • DRY:
  • 1 cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • 1 tsp guar gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 cup dried apricots, chopped, or cranberries
  • NUTTY TOPPING: (optional)
  • ⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
  • 2 Tbsp dark raw sugar
  • 1 Tbsp maple syrup
  • ½ tsp cinnamon
Directions:
  1. Preheat oven to 350°F.
  2. Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
  3. Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
  4. In a medium bowl, mix together the dry ingredients, including the dried fruit.
  5. Add the dry ingredients to the wet about a cup at a time and combine well.
  6. Either fold in the chopped nuts, or prepare Nutty Topping.
  7. Transfer batter into pan.
  8. Mix together Nutty Topping ingredients and gently press onto top.
  9. Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
  10. Cool completely before serving. Use a serrated knife to slice.

 

Pumpkin_Molasses_Loaf_IMG_3719

Malted Calci-yum Rich Chocolate Smoothie

Malted Calci-yum Rich Chocolate Smoothie

Malted Chocolate Calci-yum Rich Smoothie
Move over Carnation Instant! This creamy, delicious smoothy is chocked-full of calcium and other bone building minerals, including omega-3 fatty acids.
Author:
Serves:: 1 serving
Prep time:: 
Total time:: 
Ingredients:
  • 1-11/2 frozen banana
  • 2-3 ice cubes
  • 1 Tbsp cocoa powder
  • 2 tsp hulled hemp seeds
  • 1 tsp tahini (sesame butter)
  • 4 oz water, or unsweetened non-dairy milk
  • 2 tsp pure maple syrup
  • ½ tsp blackstrap molasses
Directions:
  1. Pre-freeze bananas in a freeze-able container (Peel bananas, break into 3 or 4 sections, and freeze for several hours. Will keep for several weeks.)
  2. Blend ingredients until creamy.
  3. Bottoms Up!!
  4. Calci-yum Rich Chocolate Smoothy Photo

    Calci-yum Rich Chocolate Smoothy


 

Gluten-free Vegan Peanut-butter Cookies

Gluten-free Vegan Peanut-butter Cookies

Gluten-free Vegan Peanut-butter Cookies
Classic peanut butter cookies without the refined sugar or fiber-less flour! Just whole-food ingredients for quick and easy comfort food. Nothing wrong with adding a layer of chocolate, too!
Author:
Serves:: 2 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 1 cup raisins or dates
  • 1 cup peanut butter
  • 2½ cups rolled oats
  • ¾ tsp salt
  • ½ cup maple syrup (or other dark liquid sweetener)
  • CHOCOLATE VARIATION:
  • 8 oz GF vegan (70-85%) chocolate bar, or chocolate chips or chunks
Directions:
  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. In a food processor with the S-blade, process all ingredients until you get a dough-like texture.
  4. With clean hands mold dough into about ping-pong size balls.
  5. Place balls onto baking sheet.
  6. Dip a fork into a small glass of water and press into each ball, making criss-cross marks.
  7. Bake for about 9-12 minutes until bottoms are lightly browned.
  8. Cool and store in an airtight container.
  9. Although not necessary, if you are dipping the baked cookies in chocolate or drizzling melted chocolate over them, you can freeze them first to allow the melted chocolate to set up more easily.

 

Peanutbutter Cookies w/ Chocolate Frosting Photo

Peanutbutter Cookies w/ Chocolate Frosting

Peanut-butter Cookies w/ Chocolate

Peanut-butter Cookies w/ Chocolate