Chia Bars

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!

Original Recipe: Power Hungry

Chia Bars
Author: 
Category: Bar
 
Ingredients
  • 3 c. Rolled Quick Oats
  • ¾ c. Crispy Brown Rice Cereal
  • 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
Instructions
  1. Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
  2. 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,
  3. 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.
  4. 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.

 

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Gluten-Free Oat and Almond Protein Pancakes

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.

Enjoy!

See original recipe here.

Gluten-Free Oat and Almond Protein Pancakes
 
Ingredients
Dry Ingredients
  • 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
Wet Ingredients
  • 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)
Add-Ins
  • 6 T. Chia Seeds
  • ¾ c. Thick-Rolled Oats
Instructions
  1. 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!
Notes
Makes 20-22 medium sized pancakes.

 

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Banana, Oat & Quinoa Bars

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.

Enjoy!

Banana, Oat & Quinoa Bars
 
Ingredients
  • 3 Large, Very Ripe Bananas, Mashed
  • 2 t. Pure Vanilla Extract
  • ¼ c. Raw Honey or Agave
  • 2 c. Rolled Oats (I used 1 c. thick-cut oats and 1 c. rye oats)
  • ½ t. Cinnamon
  • ¼ t. Nutmeg
  • ½ t. Pink Himalayan Sea Salt
  • 1 c. Cooked Quinoa (or just use another cup of oats)
  • ½ c. Pitted, Chopped Dried Dates
  • ¼ c. Chopped Nuts (optional--I omitted just because)
Instructions
  1. Preheat the oven to 350 degrees. Lightly spray a 9x9-inch square baking pan with cooking spray.
  2. Place the mashed bananas, vanilla and honey in a large bowl and stir until combined.
  3. In another large bowl whisk together the oats, nutmeg, cinnamon and salt. Add to the wet ingredients and mix until combined. Stir in the quinoa, dates and nuts (if using).
  4. Pour the mixture into the pan and bake for 30 minutes. Cool completely and cut into squares. Store in an air-tight container.
Notes
Makes 12 bars.

 

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Sunny Oat-Date Bars

Last week I posted some healthy dessert recipes and I had my eye on a couple to try myself.  I decided to start with the Sunny Oat-Date Bars.  I just happened to have a HUGE bag of dates sitting on my counter that I had been meaning to make into a dessert but had never taken the time to find a recipe.  These bars were the perfect thing to use them in!

I made some minor adjustments to the recipe and overall the results were delicious.  They turned out a teensy bit crumbly so I’d recommend eating them with a fork.  And after I simmered the dates and orange juice, I had no liquid left over to add to the dry ingredients, it just turned into a very thick mixture.  So even though I didn’t have any of the orange/date liquid to add to the oats, it still worked fine. I absolutely LOVED this recipe and found I could hardly stay out of the bars.  The flavors of orange, cinnamon, nutmeg, cloves and dates was ah-mazing.  Pretty sure a healthy recipe becomes not so healthy when you eat 2-3 times more than you should!  Oh well.

Enjoy!

Sunny Oat-Date Bars
 
Ingredients
  • 2 c. Very Finely Chopped and Pitted Dates
  • 1 c. Fresh Orange Juice (I used fresh-squeezed)
  • 2 t. Grated Orange Rind
  • 2 c. Thick Rolled Oats
  • ½ c. White Whole Wheat Flour
  • 1 t. Baking Powder
  • ¼ t. Baking Soda
  • ½ t. Salt
  • 1 t. Cinnamon
  • ⅛ t. Nutmeg
  • ¼ t. Cloves
  • ⅓ c., plus 1 T. Safflower Oil
  • ⅓ c. Honey
  • 3 T. Pure Grade A Maple Syrup
  • 1½ t. Pure Vanilla Extract
  • ¼ c. Pecans, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x9 pan with cooking spray.
  2. In a small saucepan, combine the dates, orange juice and orange rind. Bring to a simmer over medium-low heat and cook, stirring occassionally, until dates are very soft and the mixture has turned very thick (about 5-8 minutes). Remove from heat and set aside to cool. Once cool, mash until smooth.
  3. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a small bowl, whisk together oil, honey, maple syrup and vanilla. Add oil mixture to the dry ingredients and mix thoroughly.
  4. Press ⅔ of the oat mixture into the pan and spread the date mixture over the crust. Stir pecans into remaining oat mixture and drop by spoonfulls onto the date mixture and spread evenly.
  5. Bake 30 minutes or until lightly browned.
Notes
Makes 18 bars.

 

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Healthy (yes, healthy!) Fall Inspired Desserts

Believe it or not, there are some people on diets this time of year.  Yes, DIETS, preparing/starving themselves for the two month long eat-o-rama that begins around mid-November and doesn’t stop until somewhere around the new year.  I myself believe in moderation and balance and try to get plenty of exercise and eat an overall healthy diet (I definitely do NOT believe in starvation and “diet” trends).  And I am most certainly planning on indulging during the holidays but in moderation.

So, for those more health-conscious readers out there like myself, I thought I would provide you with some healthy dessert options for you to bring to those family get-togethers.  Some are most definitely more healthy than others; there are low-fat, low-calorie, high-protein, low-sugar, etc.  Options!  That’s what I’m all about. 🙂  I’ll definitely be testing a couple (the Date Bars and Honey-Almond Cake are calling my name!) to see if they are worthy of the upcoming family festivities. I’ll post my results!

Pumpkin Spice Whoopie Pies

Chocolate Accordion Bread

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Pumpkin Rice Pudding (Scroll a just over half-way down the page to see the recipe.)

Chocolate Cupcakes

Sunny Oat-Date Bars

Apple Dumpling Cinnamon Rolls

Chocolate Chip Pumpkin Bars

Oatmeal Peanut Butter Coconut Cookies

Flourless Honey Almond Cake

Pumpkin Sesame Cookies

Chocolate Torte

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