Apple picking this year was so fun now that the kids are a little older (2 and 4) and I loved all the healthy recipes I got to make. I mentioned before that I updated my mom’s AMAZING German Apple Cake to be super healthy, came up with these Salted Caramel Apple Pie Bars and got to have a little more fun with these Apple Cinnamon Fruit Leather Roll-Ups!
I had the idea to try to adapt my recipe for Dark Cherry Fruit Leather Roll-Ups into something apple-ish and it worked out fabulously! They were easy and delicious! Not to mention so much cheaper than buying them in the store!
I’m honestly not sure who loved them more in our house…the adults or the kids! I think you’ll love them too. 🙂
10 c. (about 9-10 medium) Chopped Apples (I used Fujis...no need to peel if you have a high speed blender)
¾ c. Water
⅓ c. Sucanat
¾ t. Cinnamon
Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
In a large saucepan, combine chopped apples and water and cook over medium-high heat until apples are tender and soft and easily pierced with a fork, about 8 minutes, stirring frequently.
Once soft, drain liquid and transfer apples to a high speed blender along with the sucanat and cinnamon.
Blend until apples are completely smooth.
Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming through. Spots that are not thin enough, may not cook/dry completely (which isn't a big deal..it will still be edible and delicious!).
Bake in the oven, rotating pans every hour for 5-6 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in and air-tight container.
In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!
So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!
So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.
All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!
1 ½ c. Dried Apples, finely chopped in food processor
1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
5 t. Pure Vanilla Extract
1½ t. Cinnamon
1½ t. Apple Pie Spice
½-¾ t. Sea Salt
Line a 9x9 pan with foil or parchment paper
Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.
Aaaaaand…they turned out great! I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!
They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!
⅔ c. Chickpea Flour (also known as garbanzo bean flour)
3 T. Chia Seeds
1 t. Baking Soda
¾ t. Sea Salt
⅔ c. Agave
⅓ c. Melted Coconut Oil
¼ c. Sucanat
1 T. Pure Vanilla Extract
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.
I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
⅓ c. plus 1 T. Xylitol
⅓ c. plus 1 T. Agave
3 T. Aquafaba (chia/flax egg or normal egg would work also)
2 t. Pure Vanilla Extract
1⅓ c. Sprouted Spelt Flour
¼ c. Ground Flaxseed
¾ t. Baking Soda
¼ t. Sea Salt
¼ c. Thick Rolled Oats
½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.
I’ve made a lot of protein bars in my day and every now and then I think, “hmm, these may be the best ones yet…” but that thought has never been 100% accurate until now. In my daughter’s words “these are the GOODEST. ONES. EVER!!!!”. And she should know, she’s tried a LOT. 🙂
The original version is peanut butter (I call them my homemade butterfingers because that’s what they taste like to me!) but I just tried the strawberry version again and I’m so excited with how amazing they turned out, I’m sharing that recipe first! Be on the look out for the peanut butter ones coming soon!
Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!
I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!
I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!
It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!
I have been making almond milk for my one year old for the past couple of months. We are dairy free in our household for many reasons (ok, except for the occasional Andy’s treat), one being that almond milk has a TON more calcium than cow milk. I love the fact that you can not only make your own homemade almond milk which is FAR better than even the healthiest store bought kind, but you can also use the pulp that is left to make your own almond flour (or you might see it labeled as almond meal in the store). And it’s all so easy! But the downside is that if you have an almost toddler who drinks as much milk as mine (I say almost because she is ALMOST walking on her own and to me that is when she will no longer be a baby *tear*), you are making it ALL. THE. TIME. And it leaves you with almond flour coming out your ears!!! Thankfully, there are so many awesome recipes these days using almond flour. Many vegan and gluten-free recipes use almond flour so hopefully it won’t be any problem using all this stuff up!
I’ve baked with almond flour before and had amazing results. These Blueberry Almond Meal Muffins are still one of my favorite muffin recipes. When I came across this recipe for almond meal cookies with chocolate chips and coconut, I had to try them and they turned out so good. When I say so good I mean the kind of good that I can probably never make them again because my husband and I ate them in like, two days. All of them. Eeek.
They reminded me of a cross between a super soft, thick graham cracker cookie and an almond joy. I mean…kind of delicious. The ingredients are nutritious and if you can limit yourself to just one or two then you’ve got a perfectly suitable (and in my opinion better) substitution for a run of the mill chocolate chip cookie. So if you’ve never used almond flour before, I definitely recommend starting with this recipe!
⅓ c. Sucanat or Coconut Sugar (I used Sucanat and processed mine in my Vitamix dry attachment until it was finely ground)
1 Large Egg
3 T. Coconut Oil, melted
2 t. Pure Vanilla Extract
¼ c. Bittersweet/Dark Chocolate Chips (I would chop them next time for finer pieces..the big chips made it a bit difficult for the cookies to hold together)
Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and coconut. In a small bowl whisk together egg, coconut oil and vanilla. Stir wet ingredients into dry until thoroughly incorporated. Stir in chocolate chips. Shape dough into 1½-inch balls, place on baking sheets and press down slightly with the palm of your hand.
Bake until edges begin to brown, 7-10 minutes (mine took 8), rotating pans and switching racks halfway through. Let cool completely on wire racks and store in an air-tight container.
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉
Sometimes I think I like my healthy recipes better than my totally unhealthy ones…for instance, these No-Bake Energy Bars. One word-AMAZING. Easy and delicious, sweet but not too sweet, chewy and just yummy. Wholesome ingredients like oats and flaxseed and a little indulgence from the dark chocolate chips. Perfect pick me up in the afternoon when energy is at an all-time low. Now if I could only eat just one…
2 c. Dessicated Coconut Flakes (the unsweetened kind)
1 c. Ground Flaxseed (I used flaxseed meal)
⅓ c. Coconut Oil, melted
½ c. Organic Dark Chocolate Chips
Line a 9x13 pan with foil and lightly spray with non-stick cooking spray. In a large bowl, combine peanut butter, agave and vanilla until smooth. Add oats, coconut flakes and ground flaxseed and combine thoroughly. Stir in coconut oil. Stir in dark chocolate chips. Press evenly into bottom of pan. Refrigerate for at least 30-45 minutes until bars are firm. Invert onto a cutting board, peel away foil and cut into squares. Store in refrigerator.
I know what you’re thinking….avocado pudding?! Hear me out on this one though! Believe it or not, avocados make a great base for a LOT of desserts. My brother-in-law, who is from the Philippines, will not eat guacamole because where he is from they use avocados in sweet things, smoothies, etc. so using it in a savory way is weird to him. When I heard that I thought it was so strange but it kind of makes sense, especially now that I’ve tried it in a sweet dessert.
Avocados are fairly neutral in flavor, can be blended until they’re super creamy and contain loads of nutrients and healthy fat! And this pudding is absolutely delicious. SUPER thick, creamy, chocolatey and not too sweet. Honestly, I don’t think anyone would know the difference if you never told them it wasn’t “real” pudding. They’d probably even like it better! I know I do. Oh and did I mention it literally takes minutes to make? Put everything in your food processor and done! Easy!
Remove skin and pits from avocados and place in a food processor. Add remaining ingredients and blend for a few minutes until mixture is smooth and no green pieces remain. Scrape down the sides and blend for a few seconds more, until mixture is thick. Put pudding in a bowl or air-tight container and place in the fridge for at least one hour before serving.
I am still on a healthy sweet kick around here! Hope you guys don’t mind! I have been craving chocolate like MAD lately but didn’t want all the refined sugar, dairy and other junk that comes in commercially produced chocolate. And believe it or not, you can actually make chocolate HEALTHY. Well, ok, I’m not sure it would be classified as a health food but it’s 1,000x’s better than what you’d buy at the store.
Good fat from coconut oil and organic cocoa make these little gems possible. Seriously, we love them. Yes, hubby loves them too which is the true test of course! I topped mine with coconut, raisins, pistachios, almonds and dried mango. Next time I’m going to experiment with pure mint oil, peanut butter and a few other variations I have running through my brain. I can’t wait!
Place mini muffin or candy cups on a cookie sheet.
In a medium bowl, melt coconut oil. Whisk in cocoa, agave and vanilla all at once. Spoon chocolate into muffin/candy cups and top with toppings of your choice. Place in freezer for 5-10 minutes until hardened. Store in refrigerator or freezer.
If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me? Well, it’s totally true! I used this recipe from Deliciously Organic and modified it just a bit to my liking. What resulted was one of the richest, most delicious things I’ve ever had. If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!
I love that the crust uses almond meal…it’s absolutely delicious in the recipe. Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal. It was still delicious and I might just make it that way from now on. As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk. So use moderation but definitely feel free to indulge without guilt! Make it for someone you love this Valentine’s Day!
2½ c. Almond Meal (or half almond meal and half oat flour)
½ c. plus 1 T. Hershey Special Dark Cocoa Powder
¾ t. Sea Salt (I use pink Himalayan
⅓ c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
3 c. Hershey Special Dark Cocoa Powder
1 t. Sea Salt (I use pink Himalayan)
2 c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
There was a time in my life when if you had told I could blend peanut butter and beans in a blender and get DESSERT out of the concoction, I’d have said you are CRAZY. But oh my how true it is. From brownies to cupcakes, beans are an absolute awesome way to make sweet stuff with less fat and tons more fiber! And you don’t have to compromise taste and texture to get the health benefits, which is nice.
When I came up with this recipe I was amazed how much it tasted like peanut butter fudge! So addictive and good. The short list of ingredients and simple instructions make it a win-win for a healthy, quick dessert! We love these things and I know you will too. Just trying to help you stick to those New Year’s resolutions!
1 c. Organic Peanut Butter (I used one that is only organic peanuts)
⅔ c. Agave (could also use honey)
Pinch of Sea Salt
½ c. Low-Sugar Granola (I used one that is sweetened only with organic apple juice. Try to find one that does not use refined sugar.)
Lightly spray a 9x9 pan with cooking spray.
In a food processor, process all ingredients except the granola until completely blended and smooth. Pour into the pan and spread evenly. Cover with foil and refrigerate for several hours or overnight.
Cut fudge into 1½" squares. Working quickly, shape into balls and roll in granola. Store in an air-tight container in the refrigerator.
Woo hoo it’s the first recipe of the new year!!! I’m so excited. How about you? I know you’ve just been waiting on the edge of your seat to see what the first super-indulgent, sugar-laden, fattening recipe would be, right?? Well, the wait is over! And I really hope you’re not too disappointed because…it’s a HEALTHY recipe! Yay!!! Oh, am I the only one saying yay?? Surely not. I know there had to have been some of you feeling like I was after Christmas…in need of a major refined sugar and fat break. And I know someone out there made a resolution to eat healthier and drop some weight. Well, this recipe fits the healthy-yet-incredibly-yummy bill to a “t”!
I was soooo pleased with how these came out. I took great liberty with this recipe and tweaked it to my liking. It’s got tons of protein from the quinoa, no refined sugar and whole grains. It’s seriously amazing. I’ve actually been eating these for breakfast. They’re quite filling and not too sweet. Hope you love them as much as I do and they help you stick to that new healthy living resolution!
½ c. All-Natural, Organic Peanut Butter (I use one that has no salt, oil, etc)
1 Large Egg, lightly beaten
1 Ripe Banana, mashed
2 t. Pure Vanilla Extract
⅓ c. Honey
2 c. Cooked Quinoa
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a large bowl, whisk together the white whole wheat flour, oats, baking powder, salt and sucanant. In a medium bowl, stir together the peanut butter, egg, banana, vanilla and honey until smooth.
Add the peanut butter mixture and quinoa to the dry ingredients. Stir together until everything is thoroughly combined. Drop by large spoonfuls onto the baking sheets and bake for 15 minutes, rotating pans and switching racks halfway through. Let cool on pans for 2 minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.
As mentioned in my post yesterday, I have a great healthy recipe to share with you guys this morning! I was REALLY needing a healthy sweet treat for our house and this recipe from Oh She Glows seemed perfect. I did make a few changes just because I didn’t have the exact things she used but they still turned out perfect, in my opinion. They do indeed taste a little toffee-like although I think I’d omit the cinnamon next time to let the toffee flavor come through more. These are totally wholesome, whole-grain, low-sugar (NOT refined sugar) and like a chewy granola bar. I definitely thought they were better after they had sat overnight, so give them a little time to come to their full potential! Hope you like them as much as we do!
As of right now, I’m in recovery stage from Thanksgiving eatings. Is anybody else with me? Lots of fruits, veggies, lean meat and trying desperately to stay away from sweets…at least for the moment. But doesn’t it just seem like you are inundated from Thanksgiving to Christmas (ok, more like Easter) with candy and sweet stuff EVERYWHERE?! At the office, church, cookie exchanges, holiday parties, special holiday treats from local bakeries and ice cream shops…I mean, you’ve only got one month to stuff your face with all these limited time, seasonal treats!!!! No wonder people gain on average 10 pounds from November to December. Sheesh.
I’ve found the best defense is to have a plan of action! I think ahead about what I REALLY want to indulge in and what I can live without. It seems that we think since something is laying out on the kitchen table in the breakroom at work, we might as well eat it, even if it’s really not that good. Save your calories for the things that are AMAZING, not just o.k. I also like to keep fruits and healthy baked treats on hand at our house. That way we already have something to grab in case the sweet tooth kicks in or we want to go out and get that limited-time dark chocolate candy cane shake. Tomorrow morning I’m going to share a recipe for healthy Dark Chocolate Chunk Toffee Bars but for now I thought I’d share some of my favorite healthy treats I’ve done over the past few months. These are all great options and totally delicious.
I made macaroons for the first time not once, but TWICE a couple of weeks ago. And that’s macaroons, not macarons (which I love dearly). There is sometimes confusion as to which is which, so this article might help clear things up for you if you are not sure on the differences. Not saying you don’t know because I am certain my blog readers are dessert aficianados and semi-experts on all things sweet, but just in case…
Ok. Back to the macaroons. With two o’s.
The first version of macaroon I made was the healthified Quinoa Coconut Macaroon. Totally yummy. Could eat all of them in one sitting. They are decidedly not like a regular macaroon but they are delicious nonetheless. Jeremy even liked them and he despises coconut (so sad). I like that they have protein from the quinoa. Isn’t it amazing what you can put quinoa in?! Of course, I had to add a bit of pure vanilla and almond extract. Makes all the difference, in my opinion.
Later this week I’ll have a little blog post about my sister’s baby shower and the fun, themed dessert table I got to do which included the typical macaroons, along with the recipe!
1 c. Cooked Quinoa (I used quinoa cooked in light, organic coconut milk for even more coconut flavor)
1 t. Pure Vanilla Extract
½ t. Pure Almond Extract
Pinch of Salt
Combine the egg whites and agave in a small saucepan. Over very low heat, whisk the eggs and agave until creamy and warm. Heating the eggs will temper them which will create a nice, crispy cookie exterior. Test with your finger--if they are warm to the touch, they are tempered.
Put the quinoa, coconut and salt in a large bowl and mix in the egg and agave mixture. Stir in vanilla and almond extracts. Chill in the fridge for at least two hours.
Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
Using a small ice cream scoop or melon baller, scoop the mixture onto the baking sheet. I actually used a 2 Tablespoon measuring spoon and pressed the mixture VERY firmly against the side of the bowl as I scooped it out and then knocked it against the pan quickly and firmly to get the mixture out. If it starts to fall apart a bit, press it together with your fingers otherwise it will not stick together while baking.
Bake in the center of the oven for 15 minutes until the cookies are nice and golden brown. Let them cool for at least 10 minutes or until completely cool. Store in an air-tight container.
It’s the middle of summer. It’s freaking hot. Like hotter than it has ever been in my 31 years of life. Sweating, sticky and smelly are pretty accurate descriptive words of just about everyone around me, including MYSELF. Who knew it was possible to gross yourself out SO much?!? But it totally is.
Naturally, people are wearing less clothes. And thinking about their figure a little more. Ok, not all people are thinking about their figure but I know I am! Can’t you tell by all the low-calorie, fat-free, sugarless, uber-healthy recipes that I post?! Oh. Maybe not. Ok, usually my recipes are sinful and totally NOT healthy but I like to think of them as treats and hope that other people think of them the same way (am I delusional or what?!). However, I have posted a few nutritious cookie, cake and brownie recipes and hope to keep that list growing. And these pancakes most definitely qualify as good-for-you food! We are totally addicted to these things in our house. I have made them once a week, every week for probably the last month or two. They are an absolutely fabulous gluten-free option and are perfect for breakfast or a snack. I have even thrown some cocoa powder in them for a chocolate version that was quite delicious!
Of course you could always throw in some chocolate chips but I like the cocoa powder because it gives it that chocolate factor without all the added fat and sugar. Feel free to use this recipe as a base and and throw in things like nuts, dried fruit (unsweetened is best) or whatever you happen to be craving at the time! It is so, so good.
3 c. Gluten-Free Oat Flour (I just process thick cut oats in my processor until I get three cups of oat flour)
½ t. Aluminum-Free Baking Soda
1 t. Aluminum-Free Baking Powder
1 t. Ground Cinnamon (feel free to add more if you really like cinnamon...I probably do more like 1¼ t.)
½ t. Fine Ground Pink Himalayan Sea Salt
3 c. Water
1 c. Creamy, Unsalted, Raw Almond Butter
¼ c. Pure Vanilla Extract
4 t. Fresh Lemon Juice
½ c. Light Amber Agave (or honey, sucanat, etc)
6 T. Chia Seeds
¾ c. Thick-Rolled Oats
In a large bowl, whisk together all of the dry ingredients. In a blender, mix the wet ingredients until smooth and it has a milk consistency. Stir wet ingredients into dry ingredients until thoroughly combined. Fold in add-ins. The chia seeds will make the mixture VERY thick as it sits (almost the texture of a drop cookie) so if you'd like it thinner, don't add as many or just thin it out 1 tablespoon at a time until you reach the consistency you want. Warm a griddle to medium (I do 325 degrees) and coat with a bit of coconut oil. Scoop batter with a large spoon onto your griddle. Cook for four minutes on each side, until the sides and tops start to look dry. Top with maple agave and fresh blueberries (my personal favorite way to eat them!) and enjoy!
Lately I’ve been doing more healthy baking and noticing that I feel like I’m using the same ingredients over and over again for a lot of the new recipes I’m trying. You’d think that everything would taste the same using the same ingredients repeatedly, but it’s truly amazing the different variations you can get just with a few simple ingredient swaps. For instance, I’ve done Cinnamon Apple Pecan Oatmeal Bars which have really similar ingredients to these and I’m discovering the quinoa can be used in lots of healthy dessert recipes, yet somehow these Banana, Oat & Quinoa Bars are still unlike anything I’ve made.
They remind me of a cross between banana bread and oatmeal bars and are very homey and good. The original recipe called them 4-Ingredient Banana Oat Bars but of course they had more ingredients than that after I was done with them so the name changed a bit. They could also be considered gluten-free (although there is debate whether oats are truly gluten-free, so please use your own judgement) and have very little added sweetener, which is nice. All in all a great recipe and one that I’ll make over and over again.