No Bake Cookies – Sweet Satisfaction in a Pinch

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We’ve all had them.

They’re really no big deal, but they are quite tasty.

A simple cookie, made from simple ingredients that most of us always have available in our pantry.

Sometimes I need a little reminder that when I head to the kitchen to make something,

it doesn’t have to be a long, drawn out, adventure that requires 30 ingredients and five hours of my time.

The simple things in life are enjoyable too!

Chocolate, Peanut Butter, and Oats – ┬áNo Bake Cookies

*Makes about 20 cookies, depending on how small or large you like them

2 Cups Granulated Sugar

4 1/2 Tablespoons Cocoa Powder

1/2 Cup Non-Dairy Butter (I use Earth Balance Soy Free)

1/2 Cup Almond Milk (I use Almond Breeze Unsweetened)

1 Cup Chunky Peanut Butter (I use organic)

1 teaspoon Pure Vanilla Extract

3 Cups Gluten Free Rolled Oats (I use Bob’s Red Mill)

Place a piece of waxed paper on the counter. In a medium saucepan add the sugar, cocoa, butter, and milk. While stirring, bring to a boil and allow to boil for 1 minute.  Remove from heat. Add peanut butter and stir until combined. Add vanilla and oats and combine thoroughly.

Working quickly, drop mixture by the spoonful onto waxed paper and allow to cool.

Dried Apricot and Almond Butter Granola Bars

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A healthy and delicious snack packed with protein and fiber. If you want it even healthier, you can leave off the chocolate. But that just takes all the fun out of it.

Dried Apricot and Almond Butter Granola Bars

*Preheat oven to 325 degrees (I use convection)

2 3/4 Cups Gluten Free Old Fashioned Rolled Oats

1 Cup Dried Apricots, snipped

1/3 Cup Dry Roasted Pumpkin Seeds

1 Cup Raw Almond Butter (no sugar, salt added just almonds)

1/2 Cup Light Agave Nectar

1 1/2 Tablespoons Pure Coconut Oil, melted

1 Egg

Pinch of Kosher Salt

8 oz. of 72% Dark Chocolate, melted (after bars have cooled)

Mix all ingredients together until thoroughly combined. Line and 8×8 baking dish with parchment paper so that it also comes up the sides. Scoop mixture into baking dish. With another small piece of parchment, press mixture firmly into dish.

Bake for 20-25 minutes or until set and top begins to turn golden. Allow to cool almost completely.

Remove bars with parchment from dish. Score first, then go over them again and cut. Place on wire rack to cool completely.

Melt chocolate in a double boiler until smooth. Dip bottoms of bars in chocolate and replace on cooling rack chocolate side up to set. This was a messy job and pieces of the granola fell off into the chocolate. When I make them again, I will probably just drizzle the chocolate over the top of the bars. If you decide to drizzle, then I would cut the chocolate amount to 4 ounces, depending on how much chocolate you want on the bars.

Some Of This & A Little Of That – Snack Bites

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I’m going to call these “healthy” because they have lots of things that are relatively good for you and only one thing that you could probably live without if you had to. Brown sugar. Not a ton, just enough to add a little sweetness, and I love the molasses flavor it provides.

There seems to be an outright war against sugar these days. But trust me, I won’t go down without a fight.

Snack Bites

*Makes about 20 or so snack bites.

Preheat oven to 350 degrees.

2 Cups Gluten Free Old Fashioned Oats

1/2 Cup Sweet Potato Puree (you can make your own, I used organic canned)

1/4 Cup Ground Flax Seed

2 Tablespoons Amaranth Grain

1/3 Cup Sweetened Coconut

1/3 Cup Raw Sliced Almonds

1/3 Cup Walnuts, roughly chopped

1/2 Bar, about 1 1/2 ounces, 70% Dark Chocolate, roughly chopped

3/4 Cup Dried Berries and Cherries, chopped

2 Eggs

1 Tablespoon Olive Oil

1/3 Cup Dark Brown Sugar

1 Tablespoon Ground Cinnamon

1 teaspoon Pure Vanilla Extract

Measure all ingredients into a large bowl and mix well until all ingredients are moist and fully incorporated.

Line a baking sheet with muffin papers and fill with about 1 heaping Tablespoon of the oat mixture.

Bake in a preheated oven for about 20 minutes until set and slightly crisp on top.