Chocolate Chip PB & B Blondies

This recipe is an adaptation from my Double Banana Bars that I made last year. I bought some Wow butter because my daughter loves peanut butter and I wanted to send some to school, however, she wasn’t a fan. So, there may be a post or two where I’m using Wow Butter in an attempt to use it up. At least my treats are safe for school and still have a peanuty taste. If you want, you can totally sub real peanut butter or sunflower butter to make the recipe soy-free.

These bars are gluten-free, peanut-free, dairy-free and wheat-free. So, they are great for school lunches. If you make them with sunflower butter then they will also be soy-free.

These bars also are quick to make as they require only one bowl and need less than 1/2 hour cook time.

MAKES ONE 8×8 pan

– 1 flax egg (2 tablespoons ground flax seed, 3 tablespoons water)
– 3/4 cup brown rice flour
– 1/4 cup buckwheat flour
– 2 tablespoon organic cane sugar
– 1 tablespoon organic coconut sugar
– 3 tablespoons arrowroot powder
– 1/2 teaspoon baking soda
– 1 teaspoon xanthan gum
– pinch of salt
– 1/2 cup brown rice syrup
– 2/3 cup mashed bananas (around 2 bananas)
– 1/3 cup Wow Butter (or sunflower butter, or peanut butter)
– 1/4 cup coconut oil, melted
– 1/4 cup dairy-free chocolate chips

1. Preheat oven to 350F. Line a 8×8 pan with parchment paper. Make sure that the parchment paper goes up the sides too so that you can easily remove the bars.
2. Prepare your flax egg by mixing the water and flax in a large bowl. Let sit for 5 minutes to thicken.
3. Mix all of your dry ingredients together in one bowl.
4. Add in the remaining ingredients and mix until fully combined.
5. Scoop mixture into prepared pan and spread using slightly damp hands. Bake at 350 for 21-24 minutes, until the bars are set, golden and toothpick comes out clean.
8. Let bars sit in pan for 10 minutes to cool. Then remove to cooling rack and let cool completely.

Fruit and Mixed Nut Clusters

I’m heading away for a few work trips this month, so I’m preparing some healthier food items to bring with me. Our dining options will be slim but with some homemade items I can make sure to have balanced meals/snacks.

This recipe is adapted from another recipe of mine to include some dried fruit and a chocolate drizzle. You can switch out the nuts and fruit to your own preference.

This recipe is quick to prep and only requires 1 bowl and 15 minutes cooking time.

– 1/2 cup unsalted pistachios, roughly chopped
– 1/2 cup unsalted pecans, roughly chopped
– 1/2 cup unsalted almonds, roughly chopped
– 1/4 cup currants
– 3 tablespoons brown rice syrup
– dash of salt
– 2 tablespoon dairy-free chocolate chips

1. Preheat oven to 350F.
2. Line a medium loaf pan (8.5 x 4.5) with parchment paper
3. Combine all of your ingredients into a bowl, except for the chocolate, and mix.
5. Press the mixture into the loaf pan. Slightly wet hands will help.
6. Bake for 15 minutes, or until nuts lightly roasted.
7. Let cool for at least an hour in the pan. |
8. Melt the chocolate and drizzle over the top. You can use the microwave to melt your chocolate.
9. Cut into cubes. They will be sticky at the bottom at first, but after they sit overnight, they won’t be as sticky.

Creamy Red Lentils

Red lentils are amazing. They are quick to cook and are full of nutrients. This recipe is quick to make and is kid-friendly. We usually add in a little spice afterward to ours, so feel free to do the same.

You can serving the lentils by themselves, over rice, or as a side dish. I just love them plain served with some warm naan.  For additional nutrition, you could add in a handful of spinach or kale during the last few minutes of cooking.

Continue reading “Creamy Red Lentils”

Roasted Vegetable and Cranberry Wild Rice

I can’t believe it’s been a month since I wrote my last post. We have been so busy with company and spending time with the family that I haven’t been able to create some new recipes. However, I was able to test out many of my recipes with my family over the holidays, such as this recipe and the following recipes:

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The wild rice dish recipe we came up with was an alternative to stuffing that we served for xmas. I cooked up the rice and made the dressing ahead of time, so it was an easy side dish to pull together on Christmas. You can serve it warm or cold. You can also add in whatever vegetables/fruit you have on hand. I even used goji berries one time!
Continue reading “Roasted Vegetable and Cranberry Wild Rice”

No Bake Gingerbread Cake Balls

These are a soft, healthier, no-bake version of a gingerbread cookie, with a touch of cocoa because I love anything with chocolate.

You can adjust the spices to your taste. My husband loves lots of ginger, so he kept wanted me to add more!  These are super quick to whip up too.

You can choose to use either smooth or chunky peanut butter. In the pictures, I used chunky, but I prefer the smooth for a more cake-like texture. Continue reading “No Bake Gingerbread Cake Balls”