Larabars

I fell in love with Larabars sometime ago. They are expensive in this state of Alaska though. Sometimes I can get them on sale 4 for $5 but that is rare. I searched the net after eating a Pecan Pie bar knowing that I needed them more often than money would allow. Since I buy my dates and nuts at Costco I am sure my cost of making them is much, much less expensive than $1.25 a piece. Happy day! I don't have pictures for these recipes because #1. they don't last very long around this household and #2. larabars aren't really that pretty. I mean, they taste amazing but they just really aren't that pretty. Here are four recipes that I have come up with. The first two are tried and true. The other two I haven't tried yet but the measurements seem exact for yummy goodness and I will be trying them soon.

CHOCOLATE CHIP COOKIE DOUGH BAR
2 C raw cashews
12 medjool dates, pitted
1/2 c mini chocolate chips (the Enjoy Life brand is really good)
1/2 tsp salt

Blend in a food processor until it sticks together. Press in an 8x8 pan and the cut into bars. I store them in the fridge.

PECAN PIE BAR
1 C almonds
1 C pecans
12 dates, pitted
pinch of salt (optional)

In food processor blend the nuts until fine. Add the dates until it starts to stick together. Press in 8x8 pan. Cut into bars. Enjoy!

BANANA BREAD BAR
2 c. almonds
1 ripe banana
10-12 medjool dates, pitted

Process the nuts until fine. Add the banana and dates until it sticks together. Press in an 8x8 pan. Store in fridge.

COCONUT CREAM PIE BAR
1/2 c almonds
1/2 c cashews
1 c coconut
12 dates
2 tsp coconut oil

Process nuts until fine. Add the coconut and pulse. Add the dates and coconut oil and process until it sticks together. Press in an 8x8 pan. Cut into bars. Enjoy!

Honey Brownies- SUCCESS!!! Finally!

I don't like cakey brownies. As a result I have gone through several different recipes for brownies made with honey with out any success. Oh, if I wasn't so picky! I found one and tried to once. Failure- I accidentally added baking soda AND baking powder when I was supposed to just add powder. Second try- increased flour and did not use baking soda. Almost but not quite what I was looking for. Third try- now this says something because I NEVER try a recipe three times. This time I changed the amounts of honey and maple syrup and PERFECTION! Even my husband who has not truly embraced the no sugar lifestyle I have introduced said they were really good and he ate several. Hooray! I will count that as success. I frosted them with this chocolate frosting- HERE.

Chewy Honey Brownies
Cream together:
1/2 C butter
1/2 C honey
1/2 C maple syrup- the REAL kind!
Add in:
1 egg
1 tsp vanilla
Stir in:
1/2 C flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350°.
Grease an 8x8 in pan. Pour the batter mix into it. Bake for 20-25 minutes. The top will be glossy.
Frost when cool and enjoy healthy, yummy, chocolatey goodness.

Peanut Butter Popcorn with Honey

Yesterday was a peanut butter popcorn kind of day, but my other recipe calls for marshmallows and brown sugar which we are trying to avoid at all costs on this side of the world. I wondered if I could find some way to make it with honey. Well, where there is a will there is ALWAYS a way. This popcorn was so good and it made A LOT but it was all gone with in just a few hours of me making it. Perfect substitute for what we loved before!

Peanut Butter Popcorn with Honey

1 1/2 C honey
1 1/2 C peanut butter
3 T butter
1 1/2 tsp vanilla
1 C unpopped popcorn kernels

Pop the popcorn. This makes a lot of popcorn. We filled up two very large bowls.
In a saucepan heat the honey, peanut butter and butter until it is smooth and runny.
Remove from the heat and add the vanilla.
Drizzle the peanut butter mixture over the popped corn. Stir to coat.
Enjoy!

100% Whole Wheat Cinnamon Rolls with NO REFINED SUGARS!!!

Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!

100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour

Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)

Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream

For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.

For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.

Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.

While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.

Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!

Vanilla Almond Snackaroos

This weekend we were in Anchorage and went to Natural Pantry to see what fun stuff they had there. It was all really fun. There was a lot of real food there which was nice but the prices were outrageous. Seriously outrageous. Regardless of that we did pick up a few things. My husband got okra chips which were very interesting. We also left the store with Banana Coconut Snakaroos by Laughing Giraffe Organics. We immediately fell in love with them. Such a good, whole food that was perfect for a snack. The only problem was the price. After some internet searching I put together a recipe and tried it out today. This one is minus the banana but I will put the banana in next time I make them. They turned out perfectly!

Vanilla Almond Snackaroos

3 C unsweetened coconut
1 C whole almonds
1/4 C coconut oil
1 C honey- Here is where I will add the banana next time. Maybe 1/2 C banana, 1/2 C honey
1 tsp vanilla
1/4 tsp kosher salt

In a food processor add the almonds and process until it is almost a flour consistency. In a bowl combine all the ingredients mixing until it is well incorporated. Using a cookie scoop shape them into half balls and place on a cookie sheet.

At this point I just have them sitting on the counter to dry out. I tried baking a batch of them but the honey ran everywhere and they did not stay together. Just leaving them out on the counter seems to be working very well.

Frosted Chocolate Cake Heaven

I am currently on day 27 of no refined sugars. It has been challenging at times. My husband has been asking for me to make his favorite chocolate cake and I have hesitated for days. How could I make a version that would work for me and him and all our kids. I told him I would do it today but that I was going to experiment. What resulted was seriously heaven in cake form. I don't know if it's because I haven't had treats like this in so long or because this seriously tasted so amazing but it was the best chocolate cake I think I have ever had. With a maple syrup and honey mixture for the sugar and whole wheat flour the combination filled my unresistable desire for something that was so good but that would not derail my efforts. I will probably dream about this one for a little while.

Frosted Chocolate Cake Heaven
1 C 100% maple syrup
1 C honey
1 3/4 C whole wheat flour
3/4 C cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C olive oil
2 tsp vanilla

Preheat the oven to 350 degrees.
Grease and flour two 9 in round cake pans.
Combine the dry ingredients and mix. Add the wet ingredients and make sure they are mixed well. This mixture will be VERY runny. 
Pour in to the prepared pans and bake for 30-35 minutes
Take the cake from the oven and cool completely before frosting. 

To prepare the frosting.

Chocolate Frosting
2/3 c butter, softened
2/3 C coconut oil
1/2 C honey
6 T cocoa
2 tsp vanilla

Mix all ingredients in a mixer until light and fluffy and then put in the fridge to chill until the cake is done and chilled.

Cinnamon Honey Graham Crackers

I am LOVING all the recipes I am finding that have no refined sugars in them. It is making my life much easier in the healthy eating department. I bet that soon I will have an entire collection which will make the transition very smooth. These were so good! And so easy to throw together. We even cut some into squares and they are in the freezer with maple whipped cream tucked between two of them to make 'ice cream' sandwiches.

Cinnamon Honey Graham Crackers

INGREDIENTS:

• 2 cups whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1/2 cup honey

METHOD:

1. Pre-heat oven to 400 degrees.

2. Mix together flour, cinnamon, baking powder, and baking soda.

3. Mix the butter and honey together in a separate bowl, and then add into the dry ingredients.

4. Mix well (I used my mixer, but you can mix by hand easily) and drop onto a greased, parchment-lined baking sheet.

5. Roll or press with your hands, out to the corners with a rolling-pin.  (You could also roll out and cut with cookie cutters).

6. Bake for 8-10 minutes at 400 degrees. Watch carefully to avoid burning them.

7. Cut quickly when they come out of the oven. I used a pastry cutter on mine, but they would be so cute cut out with cookie cutters!

Optional add-in: TRY 1/3 C OF COCOA TO MAKE THEM CHOCOLATEY…

Whole Wheat Spelt Pumpkin Muffins

Along with my no sugar-ness I have decided to slowly take it out of my childrens diets too- as best I can anyway. This morning I wanted to make muffins. Our normal banana muffins are FULL of sugar. I mean, we are talking 2 cups of sugar! I made this recipe before but didn't think it was welcomed much. However, that was in a day when sugar was still a BIG part of our every day.This morning when I made them I turned around and when I turned back all 12 were completely gone. I'll call that success and use it more often!

Whole Wheat Spelt Pumpkin Muffins
1 C whole wheat flour
1/2 C spelt flour
1 T pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C honey
1/4 C buttermilk
1/3 C melted butter
1 C pumpkin puree

Preheat oven to 350 degrees
Mix together flours, pie spice, soda, powder and salt. Make a well in the center and all the other ingredients. Mix together until well combined.
Scoop into 12 muffin wells with liners and bake for 20 minutes.
You could also add chocolate chips if you like that sort of thing.

Enjoy! 


Whole Wheat SPelt Pumpkin Muffins

Healthier Banana Bread

I set a goal this year to only have refined sugar 52 times- once a week. So when I made banana bread yesterday and the aroma of goodness filled the house I wanted some. But not enough to use one of my days. Today I tweaked my banana bread recipe and enjoyed two pieces of yumminess with out all the guilt.

Healthier Banana Bread

3 ripe bananas
1/2 c agave nectar
1 egg
1/4 c olive oil
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees and prepare a loaf pan.

Mix the bananas and agave until smooth. Add the egg and oil mixing well. Mix in the dry ingredients and then place in the pan. Bake for 1 hour or until done when a knife is inserted. Let cool.

Pumpkin Flax muffins

This is one recipe that I can say I invented. Healthy muffins and tastey too. I love these muffins in the Fall, actually I love them anytime!

Pumpkin Flax Muffins

1 1/2 C bran flakes, crushed
1 C whole wheat flour
1/2 C white flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp soda
1/4 tsp salt
1 egg
3/4 C pumpkin
1 C buttermilk
3/4 C honey
1/4 C olive oil
1/4 C flax seed
1/2 C pumpkin seeds
1/2 C pecans (optional)

Preheat oven to 350 degrees. Mix together all the dry ingredients. Whisk together the wet and then add them to the dry ones. Put in muffin tins. Bake for 12-15 minutes. Makes 18 muffins.
cal:157, fat:5g, fiber:3g, protein: 3g

Honey Pumpkin Bars

These have no refined sugar and I think they are super yummy. I also split the flour to be 1/2 wheat, 1/2 white. Even the frosting has no refined sugar!

Honey Pumpkin Bars

1 C honey
2/3 C pineapple juice concentrate
4 eggs
1 C olive oil
2 C pumpkin
1 C white flour
1 C wheat flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp soda

Preheat oven to 350. Combine all ingredients until well blended. Spray a large sheet pan and pour batter onto it, spreading to edges. Bake fro 20-25 minutes.
Let cool completely and then frost. Cut into 24 pieces- these are large pieces!
NI: Calories- 187, Fat-10g, Fiber-1g, Sugars- 13g

Honey Cream Cheese Icing

8 oz cream cheese
1/4 c honey
Blend until smooth. Spread on cooled pumpkin bars.

Banana BlueberryMuffins- no refined sugars!

This is one of my favorite healthy muffins. The flavors are BEST the day after you make them.

Banana Blueberry Muffins

2 banana's mashed

2 lg egg whites

3/4 c frozen unsweetened apple juice concentrate, thawed or 3/4 c honey

2 c whole wheat flour(I do half white, half wheat)

1/2 c rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/4 c butter- melted

1 c blueberries- unsweetened

Beat banana's til smooth add egg whites and beat until frothy. Add apple juice or honey and mix well. Add flour, oats, baking powder and soda and mix. Add melted butter and beat well. Gently fold in blueberries. Makes 16 muffins. Bake 325 for 25-30 minutes.

Banana Cranberry Oat Cookies- No refined sugars!

I have been reading up on refined sugars and how bad they are for us. Plus I figured out that I am allergic to refined sugars(they make me fat!). So this recipe is pretty darn good for having no refined sugar in it. It's sweetness comes from pineapple juice concentrate and honey. Let me know what you think!

Banana Cranberry Oat Cookies

1 C white flour

1 C whole wheat flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 C olive oil

1/4 C pineapple juice concentrate

1/4 C honey

2 lg egg whites

1 C mashed banana

1 tsp vanilla

2 C quick oats

1/2 C chopped pecans

1/2 C craisins

Preheat oven to 350 degrees. Combine oil, egg, juice, honey, bananas, and vanilla and mix well. Add flour, baking soda, cinnamon, nutmeg, and oats until well blended. Stir in craisins and nuts. Bake for 10-12 minutes. These cookies probably taste even better the next day once the flavors have a chance to mix, but the kids were eating them like crazy straight from the oven.