Chocolate Chip Tahini Cookie Cake

I'm not sure what I love more between a soft, chewy bar and a crispy cookie top, so this recipe gives you both. Something quite magical happens when you add tahini to something sweet. The earthy, nutty flavor is different than using a traditional peanut or almond butter and there's a bit of a complexity when paired with other nuts - in this case, walnuts. This is a gluten free treat that has another amazing component that really raises the nutritional profile and incorporates an awesome, no - waste kitchen hack for repurposing your leftover pulp from juicing. You would never know that carrot, celery, lemon and apple pulp were added to this batter! It gives a little additional moisture to the texture and can totally be omitted, of course. I was just looking for a way to use it up. The remainder of it I froze and will be using in my next soup stock. All the winning. The finishing touch for these is a little drizzle of tahini on top just before devouring.

INGREDIENTS

• 1/2 cup raw tahini
• 1/4 cup melted coconut oil
• 1 t vanilla
• 1 egg
• 1 cup almond flour
• 3/4 cup coconut sugar
• 1/4 t baking soda
• pinch sea salt

Optional embellishments

• dark chocolate chips
• chia or flax seed meal
• hemp hearts
• chopped, toasted walnuts
• dried fruit
• shredded coconut

METHOD

Preheat oven to 350. Generously oil a square or medium sized baking dish with additional coconut oil. Mix the wet ingredients into a medium bowl. Mix the dry ingredients separately then slowly add into the wet bowl, folding with a rubber spatula until completely combined. Press the batter into the baking dish using your hands to ensure it gets into the corners well. Sprinkle the top with additional chocolate or coconut and bake 25 minutes until the edges start to crisp but the middle is still slightly soft. Let the pan cool almost completely before slicing - it's worth the wait! Drizzle with additional tahini if desired. Store in the refrigerator.

ENJOY!

Apricot Walnut Bars

These bars are a not-too-sweet treat that are perfect for breakfast and tea or coffee, warmed up of course. The filling is gooey and slightly tart with addition of the lemon zest. The chia seed and applesauce really bind the crust together beautifully in that these are gluten free. The crust also doubles as the crumb topping and gives them great texture. Pack them for an on-the-go snack, traveling, school lunches and mid-day snacking. They are also vegan and sugar-free except for the 2 tablespoons of maple syrup. High in fiber and rich in omegas and plant proteins, they win big time. I adapted this recipe from the book My New Roots written beautifully by Sarah Britton. Her book is beautifully done and seasonally inspiring.

INGREDIENTS

CRUST

1 1/2 T chia seeds

1 c gluten free oats

1 c raw walnuts, toasted

1/4 c applesauce 

2T maple syrup

1T melted coconut oil

1t vanilla extract

1t sea salt

1t baking powder

FILLING

2c dried apricots roughly chopped(or figs)

1\2 T cinnamon

1\2 t ground ginger

1\2 c applesauce

grated zest of 1 organic lemon

1/4 t sea salt

METHOD

Preheat your oven to 350 degrees. Lightly toast 1cup of the walnuts on a sheet pan. This will only take a few minutes, so be careful not to burn them. When they are slightly fragrant and golden, pull them out and set aside to cool.  Mix the chia seeds with 1/4 c water and set aside to gel.

Make the crust by adding 1 cup of the oats to a food processor and blend until you have a coarse flour. Add the toasted walnuts and pulse again until the mixture resembles a sandy-textured meal. Add the chia gel, applesauce, maple syrup, melted coconut oil, and vanilla. Pulse until moist.

In a medium bowl, combine the remaining 1 cup of oats, salt and baking powder. Add the blended mixture from the food processor to the bowl and mix together using wet hands. The dough is a little sticky. Press about 2/3 of the dough into the bottom of an 8 inch square baking dish that has been rubbed down with a little coconut oil. 

Rinse the food processor bowl out - no need to wash it. Make the filling by adding all of the chopped apricots and the remaining ingredients. Blend on the highest setting until you get the consistency that you like. I like mine a little chunky with some texture but you can make it completely smooth if you prefer. Pour this on top of the crust. Drop the remaining crust on top of the filling in little chunks or dollops with your hands. Lightly chop the remaining cup of walnuts and pour them on top as well, filling in any empty spots, then press lightly with your palms. Bake for 25-30 minutes until slightly golden on top and fragrant. Let cool completely before cutting. Store in the fridge, covered for up to 5 days.

Dark Chocolate Superfood Cookies

I've posted this recipe before but it's been a while and recently some readers were having a hard time locating in the archives, so I thought I'd post an updated version with a minor tweak and suggestions for modifying it if you were vegan. They're already gluten free. So, in a nutshell, these are incredibly healthy + super delicious. They're my kids favorite treat, so that works for me. I'll let them have one or sometimes two anytime of the day because they are low in sugar but still plenty sweet to satisfy that craving. You can take this basic cookie recipe and substitute the embellishments to suit your preferences, which is how all good recipes should read. And these cookies turn out perfect every single time I make them, so that should give you some confidence diving in if you've ever felt intimidated or frustrated with getting your cookie just right. Soft on the inside and a little crispy on the outside. I've been asked for these at gatherings many times so I guess it's one of my specialties. If you want to make them vegan, substitute coconut oil for the butter. There are lots of egg substitutions but many of them alter the flavor because they're typically applesauce or a banana. I like to make a flax egg because it maintains a neutral flavor and the outcome is nearly identical. To make a flax egg, take 1 tablespoon of milled flax seed or flax meal (same thing) and mix it with 2 tablespoons of water.  Let it sit for 15 minutes until it starts to coagulate - the texture will be like egg white.

INGREDIENTS
1 cup gluten free flour - almond, oat or a store bought blend
1|4 tsp xanthan gum (this mimics the gluten)
1|4 cup flax or chia meal (optional but recommended)
1|2 tsp baking soda
1|8 tsp vanilla salt or sea salt
1 egg or substitute (egg should be room temp)
1|2 cup coconut sugar
1|2 cup high quality butter (I like grass fed, organic or clarified) or coconut oil, both at room temp
1|2 tsp good vanilla
1|2 cup dark chocolate chips
1|4 cup chopped nuts (toasted almonds or walnuts)
1|4 cup oats (also optional) shredded coconut or raisins are also good
2 tablespoons Philosophie Superfood Coconut Butter (also optional but an incredible investment)

METHOD
Preheat your oven to 375 degrees. Using a hand mixer or by hand with a spoon, mix the dry ingredients together (the first five). In a second bowl, mix the wet ingredients together starting with the butter and the sugar until creamy and fluffy. Add the egg and the vanilla and the Philosophie if using. Add the dry ingredients to the wet and mix until just combined. Stir in by hand the optional stuff - chocolate chips, nuts, oats, coconut, raisins etc. Spoon into tablespoons onto a non stick baking sheet. Bake one direction for 6 minutes then rotate the pan and bake for another 6. You're done! Cool for 10 minutes then ENJOY!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Chocolate - Drizzled Almond Oat Shortbread Bars

Let's talk about how delicate and pretty these are. Something between shortbread and a biscotti, they're flaky, crumbly and have little notes of nutmeg and fennel. Really perfect with a coffee or your favorite hot tea, for breakfast or a snack that isn't too sweet. It's really the dark chocolate drizzle that makes it seem like a dessert. My favorite baking sweetener is always coconut sugar. I like using maple syrup in things that are raw. You can easily make your own oat flour at home by grinding whole oats in a food processor or even in a coffee bean grinder if that's all you have. You can find gluten free oats in health food stores by carefully reading the label. Other than that, I used almond flour and the combination of these two makes a beautiful texture and keeps it gluten free. I used a good, organic butter and have not tried this with coconut oil. I don't have a pastry bag so I found that spooning the warm chocolate into the corner of a heavy duty quart bag works just as well. You just twist the top of the bag and clip the very tip of one corner and it is easy to control your fancy drizzle. I always say that a pretty zig zag makes anything feel just a little fancier.

INGREDIENTS
1 1|2 c old-fashioned rolled oats plus extra for garnish
3|4 c almond flour
1|2 c unsalted butter at room temperature
1|2 c coconut sugar plus extra for garnish
1 egg
2 tsp vanilla extract
1|4 t sea salt
1|2 t freshly grated nutmeg
1|2 t ground fennel or fennel pollen
2 1|2 ounces dark chocolate (72% or higher)
Flaked sea salt , such as Maldon, or coarse grind pink Himalayan salt for garnish

DIRECTIONS
In a food processor, pulse the oats to create a coarse flour, allowing a big of texture. Set aside. Still using the processor, cream the butter and sugar together until creamy. Add the vanilla and the egg. Add the oat flour back in, the almond flour, salt and spices. Combine everything and scrape the sides down at least once.

Lay out a sheet of parchment paper. In a line from side to side, sprinkle some of the reserved whole oats and a sprinkle of sugar to create a crust. Turn the dough out into the middle of the paper. It will be fairly tacky. Using the parchment, roll the dough into a log about 3 inches in diameter. Wrap it up in the parchment or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Working quickly, slice the log into 1|2 inch coins and lay them about 2 inches apart. Bake until the edges just begin to brown, 14-16 minutes. Transfer the sheet to a wire cooling rack.

Melt the chocolate in a glass bowl set over a double boiler at medium low. Transfer to a plastic bag and create your zig zag pattern. Sprinkle with flaked Himalayan salt and let them cool for 20 minutes.  This recipe was adapted from The Sprouted Kitchen cookbook.  ENJOY!!

Chocolate Chip Blondies

These bars are something between a cookie, a cake and a brownie. They're super soft and so delicious the next day. Right out of the oven, they're a little crumbly and are best if allowed to cool for at least 30 minutes before devouring. I am always looking for a good modification on any recipe that both increases the nutritional profile and of course improves flavor. These blondies are gluten free and can be made vegan by substituting coconut oil for the butter. They're egg free, sugar free and contain a deceptively nutritious ingredient that you won't believe! Chickpeas! They make these moist and a little creamy while not losing any of the classic flavors of a chocolate chip cookie. It also makes them very high in protein, fiber and amino acids. What a win! My kids devoured them and had no clue they were anything less than a rich, calorie-laden treat when they were actually anything but. This recipe is not a healthier substitution for the 'real thing', they're just plain healthy for you. We also ate them with a scoop of ice cream, which could also be made vegan by using Coconut Bliss or Rice Cream. I suggest trying all of these!

INGREDIENTS
1 c cooked or canned chickpeas
1|3 c almond butter
1|2 c butter or coconut oil at room temperature
1|3 c maple syrup
2 tsp vanilla extract
1|2 c sorghum flour
1|4 c almond or oat flour
1|4 c tapioca flour
1|2 tsp xanthan gum
1|2 tsp baking powder
1|4 tsp baking soda
1|4 tsp sea salt
1|2 c dark chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Blend the chickpeas, syrup, butter or coconut oil, almond butter and vanilla in the food processor or beat in a bowl with a hand mixer. In a medium size bowl, whisk together the dry ingredients except for the chocolate chips. Pour the wet ingredients into the middle of the dry ingredients and blend until smooth. Fold in the chocolate chips. Of course, there is room for many optional embellishments such as shredded coconut, chopped nuts or white chocolate. Have fun with your recipe and make it just what you like! Pour the batter into the baking dish and bake for 40-45 minutes. Allow them to cool for half an hour before cutting or eating. This recipe sets up beautifully overnight. Wrap your cooled pan with two layers of plastic wrap and leave it at room temperature. Refrigeration has a tendency to dry them out. They'll be gone before you know it!

ENJOY!

Raw Chocolate Bark with Toasted Coconut and Almonds

Time for a summer dessert post! I've been playing around with raw chocolate recipes for ages it seems and I think I finally landed on just the right ratios for a good, crispy bark. Other than the coconut and almonds, which of course are optional, this recipe has three ingredients. This could not be more simple and because of the coconut oil, it has to be kept in the freezer. It's a really delicious, healthy snack that is cold and refreshing. It would be excellent broken into smaller pieces over a bowl of ice cream!

Experiment with different embellishments, I always say. Pistachios, brazil nuts or chia seed would be good subs for the almonds, and if you don't like coconut, try dried fruit like goji berries, cranberries or blueberries. Even espresso beans at a rough grind would be so good! Let me know your success stories - I love hearing from readers on what worked for them and how they adapted a recipe.

To learn about the differences in cacao, cocoa and chocolate, refer back to an earlier post of mine here.

INGREDIENTS
1|2 c organic coconut oil
1|2 c raw cacao powder, sifted if necessary
1|4 c pure maple syrup
1|2 c mixed nuts, chopped or diced
1|3 c toasted coconut flakes
pinch of sea salt

DIRECTIONS
Melt the coconut oil in a small saucepan over medium low. In a bowl, measure out the cacao powder and pinch of salt. When the coconut oil is melted, whisk it into the powder and incorporate the maple syrup until silky smooth. Stir in half of the nuts and half of the coconut. Line a sheet pan with parchment paper. Pour the chocolate onto the paper and smooth out to 1|2 - 1|4 inch thick, depending on your preference. Sprinkle the top with the remaining nuts and coconut or other toppings. Freeze until set, about half an hour. Remove from the freezer and break into pieces. Store them in a covered dish in the freezer.

ENJOY!!

Dark Chocolate Avocado Fudge Bites

Hello, perfect dessert. These little bites have everything you want in a treat and nothing you don't. There isn't a single sinful ingredient and they taste heavenly! I'm always getting creative with creamy ingredients that are plant based, typically nuts and butters. But using avocado is an even better way to get super healthy fats into your favorite indulgences (like creamy chocolatey fudge) without sacrificing your better judgement. This recipe was adapted from one of my favorite food blogs written by Celine of  Farm to Table Life. I'm constantly popping in for good ideas when I stall out in my kitchen or when I want to find something to modify. I think I've done chocolate covered everything, so this a new one.

The fudge filling is mostly avocado and coconut butter. You cannot substitute coconut oil in this particular recipe, though there are certain applications where they are interchangeable. I made my own coconut butter in about 5 minutes - it's crazy easy and so cheap. A big bag of organic shredded coconut cost me under $5. If you don't want to make your own, it's available in health food stores. The difference between butter and oil is that the butter has the meat of the coconut in it, whereas the oil is strictly the oil. It's like the difference between peanut butter and peanut oil. Totally different.

To make the butter, use an unsweetened, shredded organic coconut and just dump it in your food processor or blender and away you go. Use enough to get a good mix, at least 1-2 cups. Blend it until it starts to break down and you see the consistency drastically change. Since you aren't adding anything or taking anything away, you will get exactly the amount that you put in. Store it in a glass jar at room temperature. If it hardens up, gently warm it on the stove top in a shallow pan of warm water. It's so delicious on toast and with fruit. It's naturally a little sweet and it's just like eating nut butter. Coconut in all of it's forms is one of the most incredible superfoods. The list of health benefits is lengthy so I won't go into it now, but you can look it up and take your time reading all about this super nut. A thorough post about all things coconut is coming up a little later on.

Okay - on to the fudge recipe! These are completely raw, vegan and gluten free!

INGREDIENTS
1 large avocado, mashed
6 T coconut butter
2 - 3 T organic maple syrup
1|4 t vanilla extract
pinch of sea salt

CHOCOLATE SAUCE
Equal parts coconut oil and cacao powder or unsweetened cocoa powder
(They're different - the former is preferred and superior to the latter)
Mix these with enough maple syrup that the sweetness tastes right to you.
You will need to warm the coconut oil to a liquid in order to get a smooth sauce. Doing this in a double boiler method works well and ensures a lump free chocolate.

DIRECTIONS
Mix all of the fudge ingredients together in a food processor, blender or with a hand mixer. You can freeze it in a bowl if you want to scoop out balls for your fudge shape or you can freeze it in a shallow square dish so that you can cut it into squares. If you have individual freezer molds, you can use that too. Silicone ones work really well. I used a plastic square dish to cut out traditional blocks but that option is totally up to you. If you choose the square, smooth out the top before you stick it in the freezer. Let is set up for about 2 hours.

When it's done, pop it out to cut or use a melon baller or miniature cookie scoop for balls. Have a piece of wax or parchment paper on a plate or sheet pan ready so that you can set them down as soon as you dip them. Start your chocolate sauce a few minutes ahead of time and have it ready to go when you pull them out of the freezer. Put a piece of the fudge onto the tongs of a fork that you are holding over the chocolate sauce with one hand. With the other hand, use a spoon to drizzle the sauce over it so that it drips back into the bowl and it doesn't waste any of that goodness. It's also less messy this way. Gently set each piece onto the prepared pan lined with paper until you have done them all. Return them to the freezer, preferably overnight or at least for 5 hours. These are something between ice cream and cold fudge, consistency wise. You can store them in the freezer in a sealed container once they have set up completely for a longer period of time. Or you can keep them in the refrigerator for about a week.

ENJOY!!

Chocolate Chip Cereal Bars

The new school year is in session and that means rolling out all of my favorite lunch box recipes for the kids. I have an entire chapter of my book dedicated to healthy snacks and treats that are quick and easy for road trips, picnics and play dates. This classroom favorite is loaded with healthy fats, plant based protein, fiber, antioxidants and trace minerals. Sweetened with dark chocolate and a little maple syrup, they score low on the glycemic index while keeping little bodies full of energy. 

Nuts and seeds are high in essential fatty acids which are shown to improve brain function, stimulate immune response, lower cholesterol and inhibit cancer cell reproduction just to name a few benefits. Naturally abundant in calcium, magnesium, phosphorous and potassium, these powerhouses are essential to a healthy body. They also stabilize mood and calm the nerves.

Nurturing my family from the table is my primary focus when it comes to maintaining the quality of their health. Starting from the feet up is our method. Garden to table philosophy teaches so many primary lessons about life. It allows us to share the rewards of hard work together as we learn about the importance of taking care of our bodies and nourishing them with healthy food choices. It teaches responsibility and creates awareness about the environment and the relationships between all living things. It teaches respect as a virtue. We cultivate our lives around us and it shows. Some of our best discussions are at the dinner table as we reflect on our day and all of the beautiful food in front of us that we grew together, as a family, deeply connected by the ecology.

INGREDIENTS

1 1|4 c whole oats

1|2 c diced walnuts or almonds

1|4 c chopped cashews

1|4 c chopped sunflower seeds

1|2 c maple syrup

1|2 c crisp rice cereal 

( I used a gluten free chia|flax version)

1|2 c crushed cereal flakes

1 tsp vanilla

pinch of sea salt

1|2 c almond flour

1|2 c chocolate chips or dried fruit

1 T water 

DIRECTIONS

Preheat your oven to 350 degrees. Toast the first 4 ingredients on a sheet pan lined with parchment paper for 10 minutes. Set aside to cool. Mix the remaining ingredients into a large bowl then add the cooled oats and nuts. Combine thoroughly then press it into an 8x8 inch square pan lined with parchment. Reduce the oven to 300 degrees and bake for 25 minutes. Allow the block to cool before cutting into bars or squares. These are perfect for breakfast and snacks or crumbled over fresh yogurt or with almond milk. They will keep a few days at room temperature and will remain chewy. If you want them firmer, refrigerate. You can wrap them individually in parchment paper and tie them with a string for a cute little presentation and so that they are easy to grab on the go.

ENJOY!!

Pretzel Tartlets with Dark Chocolate and Peanut Butter

I've been really inspired with my sweets lately. I pretty much always incorporate dark chocolate into them in one form or another because it's the constant ingredient that makes everyone happy. Plus, I've written extensively on the health benefits of good, dark chocolate. When you clean up the rest of the ingredients in your recipe using high-quality, organic nuts, flours, seeds and sweeteners, you will always end up with a treat that is both good for you and satisfies a craving. The shells of these tartlets are made with pretzels which make a crunchy, pastry like dessert almost like eating a graham cracker crust. 

 I'm pretty obsessed with my mini silicone cups. They make tiny portions that are easy to pack in lunches or take in the car. You can fill them with just about anything. I also like making cornbread muffins and tiny little pies in them.

I topped these with crushed peanuts and finely shredded coconut but you could use almonds or cashews or walnuts and substitute the nut butter with any other that you like or prefer.

This crust is crunchy while the inside is rich and creamy. That is a winning combination of textures in my opinion. You can keep them in the fridge or freezer and they will be more firm in the middle if you like that better. Be creative with your toppings!

INGREDIENTS
About 2 cups whole grain pretzels
1|4 cup cold, unsalted butter cut into pieces + a little extra for your tins if you don't use the cups
1|2 teaspoon vanilla
1|3 cup coconut sugar (muscovado and turbinado work too)
1 egg yolk
2 ounces dark chocolate (60% - 72% cacao)
1|4 cup cream or milk
1|3 cup natural nut butter (I used peanut)
1|4 cup toasted nuts
1|4 cup finely shredded coconut
flaked sea salt for garnish (optional)

DIRECTIONS
Preheat your oven to 350. In a food processor, pulse the pretzels until they form a coarse meal. Don't worry if there are a few small pieces - it isn't supposed to be as fine as flour. Measure the pretzel meal, you should have about 1 1|2 cups. Adjust the quantity if necessary. Return it to the food processor and add the egg yolk, vanilla, sugar and the butter. While it's running, add water 1 tablespoon at a time until the mixture sticks together. Chill the bowl in the fridge for about a half hour.
Grease a mini muffin tin with butter or get your mini cups out. Press a tablespoon of the chilled crust mixture into each one, carefully pressing all the way to the corners and up the sides. Bake the crusts for about 12 - 15 minutes until they are dry and barely golden. Remove the pan and let them cool before filling.
While you wait, create a double boiler and melt your chocolate in the top. Slowly add in the warm cream and stir until a smooth, thick chocolate is formed.
Fill the tart shells with a dollop of nut butter. Using a clean spoon, top them with a layer of the chocolate ganache and spread it to the edge. Top with flaked sea salt if you wish and the toasted nuts and coconut. These are ready! The centers are soft so if you like something more firm, pop the tray into the fridge for about 30 minutes to set them. They should be stored in there. You can set them out on the counter to warm up before you eat them, depending on your preference.
ENJOY!

Chocolate Chip Cereal Bars

I posted an earlier version of these bars here a few months ago that were very good but totally different in texture and taste. The basic recipe is the same, using oats, nuts and a natural sweetener but obviously there are a multitude of options when it comes to just those things. The former version was halfway between a crunchy and chewy bar like a rice crispy treat. These were much softer like a true cereal bar and my kids now prefer them over the others. Wrapped individually and kept in the refrigerator, they are such a winner when it comes to quick and delicious. My fourth grader took one in his lunch everyday until they were gone!

 Toasting the oats and the nuts brings out a delicious, buttery flavor that is a must when making these.

I used whatever random cereals I had on hand, plus finely shredded coconut, oat flour and flax | chia powder. This stuff acts like flour and binds it all together. Just pulse the cereal flakes in the food processor until they are coarsely ground.

The uncut brick is so pretty in this natural light. You can just lift the parchment paper right out of the baking dish and set it on a cooling rack until it's ready to cut.

This recipe makes 8 rectangular bars in an 8 x 8 square baking dish, or you can cut them in half for a smaller treat. I used rich, dark chocolate chips and they were incredible!

INGREDIENTS
1 1|4 c gluten free rolled oats
1|2 c diced walnuts or slivered almonds
1|4 c chopped cashews
1|4 c unsalted sunflower seeds
1|2 c maple syrup + 2 tablespoons raw honey
1|2 c chocolate rice crisp cereal
1|2 c heritage flakes
1 tablespoon water
1 teaspoon vanilla
1|4 teaspoon sea salt
a big pinch of good cinnamon
1|4 c oat flour
2 tablespoons finely shredded coconut
2 tablespoons flax | chia powder
1 c dried fruit , dark chocolate chips or cacao nibs

*A note on ingredients: modify this recipe as needed using what you have on hand or whatever you prefer if there is something you don't like. The same goes for the cereals. The important part is that you use 1 c of crunchy cereal and 1 cup of nuts. Just get the ratios right and really, this recipe is pretty flexible. The sweetener can be entirely honey or brown rice syrup, if that's what you have. It will change the consistency a little though, as those sweeteners will make a tackier bar instead of something soft.

DIRECTIONS
Preheat your oven to 350. Pour the oats and the nuts onto a sheet pan and lightly toast for about 10 minutes, stirring halfway through the cooking time. Remove and allow the pan to cool before mixing everything together. Drop the heat down to 300. Put the crunchy cereals into a food processor and pulse until it's crumbly and a little coarser than flour. In a large bowl, mix the remaining ingredients together, add the cereals, and stir in the oats and the nuts you toasted. Line a square baking dish with parchment paper. Press your mixture into the corners and flatten it on top. Bake for about 23 - 25 minutes until it's slightly brown on top and fragrant. You can let it cool in the baking dish, or you can gently lift the sides of the parchment out and set the entire thing on a wire cooling rack. It will cool much faster this way. Wait at least 20 minutes before you cut into them. Wrap individual bars in parchment and tie with string for a nice presentation or wrap in plastic wrap and store in the refrigerator for a firmer bar or at room temperature for something a little soft and crumbly.

ENJOY!!

Almond Coconut Mini Muffins with Raw Cacao

Almond flour is perfect for pastries, desserts and crusts. I've posted about using it numerous times and I pretty much always have it on hand from making almond milk. It's available in most grocery stores, and certainly in all health food stores but it's always cheaper and fresher to make it yourself. This was originally a recipe for cookies but I put them into these silicone mini cups instead because they were snacks for my son's classroom and these looked more fun. If you want to make the cookies, just drop the dough onto a non - stick sheet pan or one lined with parchment paper.

I collect vintage tea towels, tablecloths and dinner napkins. I love this fifties cake pattern. Doing something really simple when you serve your family and guests makes all the difference. We really do eat with our eyes first. Make your daily food rituals a thing of beauty.

You can find silicone muffin cups at kitchen stores, gourmet or specialty stores, some department stores, Bed Bath + Beyond etc. They come in sets of 12 and do not require non - stick spray. After baking, they just peel off and are really easy to clean by hand.

INGREDIENTS
1 1|4 cups almond meal
1|4 cacao nibs or dark chocolate chips
1|2 cup shredded coconut
1|2 teaspoon baking powder
1|4 teaspoon sea salt
1|3 cup coconut sugar (turbinado, brown and muscovado also work)
1 egg
3 tablespoons coconut oil
1|2 teaspoon vanilla

DIRECTIONS
Preheat your oven to 375. In large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt + sugar. In another bowl, beat the egg until it has doubled in size. Whisk in the warm coconut oil and the vanilla. Add this to the dry mixture and bring it together until just combined. Pop the bowl into the refrigerator to chill for about 30 minutes or cover and leave it overnight. Using clean hands, roll the chilled dough into balls about an inch in diameter and place on a baking sheet to make cookies. Give them a gentle press on top to flatten slightly. If you're making the muffins, drop the dough into non-stick cups or a tin lined with paper sprayed with cooking spray. Bake 7 to 10 minutes until the edges begin to brown or until a toothpick inserted into the muffin cups comes out clean. Let them cool slightly before serving with a warm coffee, tea or an ice cold glass of homemade almond milk!

ENJOY!