Archive for October 2018

Homemade Paleo Granola Bars

I’m going to be straight up with you. I wish I was a person who could grab a protein bar or granola bar off the shelf. It would make life a whole lot easier. Unfortunately, they make me feel bad because they’re often loaded with fillers or gluten and ALWAYS loaded with sugar. I am allergic to some nuts, so Rx Bars are a “No-Go,” and there is truly a limit to how many Lara Bars I can consume. In fact, I’ve sort of broken up with dates lately because I really can’t take that many! Unlike Maple Syrup, the date flavor gets old for me.

Thus were born my own granola bars. These can be made vegan by leaving out the egg as a binder, but without the egg binding them, they would likely turn out more like granola (so add nut milk or yogurt and grab a spoon!)

I know making your own granola bars sounds a little “extra,” but you literally just have to stir all ingredients together in one bowl and then level them off and bake in a 9X9 pan. If you are unsatisfied with store bought granola bars for any reason, give these a shot!

It’s also the giving season, and these would be a great, impressive, and HEALTHY addition to any homemade gift basket or Fall potluck. These can also be made safe and nut free by using sunflower butter 🙂

Homemade Paleo Granola Bars

You will need 30 minutes and….

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup pumpkin seeds/ pepitas
  • 1/4 cup currants or raisins
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (Enjoy Life dairy free!)
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup nut butter or sunflower butter
  • 1 TBSP cinnamon or pumpkin pie spice
  • 1 TBSP/ 1 Packet plain gelatin (make sure to sprinkle this evenly so it does not clump!)
  • 1 egg

Direction

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl, being careful to sprinkle gelatin evenly
  3. line a 9 x 9 baking dish with parchment paper and pack in mixture evenly and tightly
  4. Bake for 30 minutes
  5. Let cool for 15 inutes before cutting into squares
  6. Go for a hike!

VEGAN Sunflower & Sesame Seed (SSS) Cookies

vegan cookies

I am so excited when I get to share vegan recipes that are nut, grain, and sugar free! This recipe ticks every common allergen box, so I can deliver to the widest range of consumers out there, which is my goal. Speaking of goals, I’m really trying to consume fewer animal products, so creating vegan treats is a priority for me lately.

Because they have virtually NO allergens, these cookies are a great option for kids’ party potlucks or schools that allow homemade treats. Personally, I really wanted to find a cookie we could enjoy at home without worrying about Alba being exposed to nuts or honey, which are not recommended for kids under 2.

This is a chewy cookie, and would be great for ice cream sandwiches or packing lunch or a picnic because they are not crumbly or over-soft.

Now, let’s get to this Vegan recipe so you can cooking! If you are not a vegan, or do not have an egg allergy, please feel free to use 1 large egg white in place of the flax egg!

Sunflower & Sesame Seed (SSS) Vegan Cookies

Ingredients
  • 1/2 cup Tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup arrowroot starch/powder
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup of chocolate covered sunflower seeds
  • The last one is variable! I have used:
    • 1. A vegan egg replacer from Bob’s red mill that contains potato starch, psyllium husk, and tapioca
    • 2. One LARGE egg WHITE only
    • 3. One Flax egg (1 tbsp ground flaxseed + 2 tbsp water)
Directions
  1. Preheat Oven to 350 degrees
  2. Combine Coconut sugar, maple syrup, and egg white (or replacement) with electric mixer (you need a good mix on these!)
  3. Add all remaining ingredients except chocolate covered sunflower seeds and mix until smooooooth
  4. Stir in chocolate covered sunflower seed with a spoon
  5. Spoon mixture onto parchment covered cookie sheet. THESE COOKIES SPREAD A LOT so you will need 2 cookie sheets. You can make 12 medium sized cookies or about 16 small cookies.
  6. Bake for 11-13 minutes or until golden. I think I have a hot stove, so my bake times are always on the low side!

My hope is that you get to enjoy these delicious vegan, nut free, gluten free, grain free, dairy free, sugar free….Phew! (ha ha ha) cookies with ALL of the people you love! They are delightfully colorful and would make a great addition to your upcoming Halloween or Friendsgiving celebrations!

Thanks for visiting the blog!

 

 

Autumn Favorites!

autumn favorites paleo

We had a rainy fall weekend here in NC, which is one of my favorite types of weather! We went on two long runs with our dogs and I finally got to whip up one of my favorite fall recipes: Bison & Acorn squash Chili. My recipe was featured on Mind Body Green this year, so go on over and check it out on my favorite health blog.2

We were supposed to go apple picking this weekend, but our outing and my paleo apple bread got rained out. Instead, I whipped up some Paleo Pumpkin bread. I went a little crazy with the cinnamon, nutmeg, and ginger, but this definitely tastes like fall, so I recommend to all! This is my own recipe, and if you haven’t noticed, I like to keep it simple with the measurements and ingredients.

paleo pumpkin coffee cake

Ingredients

  • 2 1/2 cups Almond Flour
  • 1 teaspoon Baking Soda
  • Lots of ground pumpkin pie spices: cinnamon, nutmeg, clove, cardamom and ginger ( i do 1-2 teaspoons each)
  • pinch of salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 cup organic pureed pumpkin

Directions

  1. Preheat oven to 325 degrees
  2. Mix your first 4 ingredients in a bowl (dry ones)
  3. Mix your wet ingredients  in a separate bowl until smooth
  4. Combine all ingredients into one bowl and mix until all is incorporated evenly
  5. Pour into bread pan and bake for 45-55 minutes.
    Disclaimer: Know thy Oven!! And know thyself: I like REALLY moist bread that falls apart.