Entries in Molasses (5)
You know what that means? We're half way to the weekend, so Happy hump day!
If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.
You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.
I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.
Of course they also double up nicely as a sweet ending to a meal.
These bars will serve you well on day hikes, long drives, and early mornings.
Using toasty nuts in this recipe really add to the flavour of these bars.
They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.
Adapted from: Eat Clean Diet Cookbook.
No-Bake Fruit n' Nut Breakfast Bars gluten-free, vegan option Yield: 9 bars
- 1/2 cup raw, unsalted slivered almonds
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/2 cup natural smooth almond butter
- 2 tbsp blackstrap molasses
- 1 tsp honey, or brown rice syrup/ agave nectar
- pinch sea salt
- 1 tsp pure vanilla extract
- 1 1/2 tsp matcha green tea powder
- 1/4 cup sesame seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apple
- Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
- Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
- In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
- Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
- Stir in dried cranberries and chopped dried apple.
- Press into a 8"x4" baking pan.
- Let the dough set in the refrigerator for half an hour.
- Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.
Peanut Butter, almond butter, hazelnut butter, cashew butter...I love them all and wish I could use them as toothpaste!
If you have a serious cookie craving then you have come to the right place. These peanut butter cookies are now one of my new favourites. They have a bit of a twist on the classic peanut butter cookie.
I decided to make them gluten-free, so for the flour I used my all purpose gluten-free blend, which I had leftover from last week's Blueberry-Peach Cobbler. If you don't have any problems with gluten and you want to, you can substitute plain old everyday all purpose flour with the exact same measurements I give for the gluten-free flour. However, these cookies turned out amazing using the gluten-free all purpose flour mix. In fact if you gave these cookies to your friends and family and then told them that they were gluten-free they probably wouldn't believe you. That's how much faith I have in this flour mix.
These are lightly spiced with cinnamon, ginger, and nutmeg. The butter is cut back because of the addition of peanut butter. They're similar in taste to a ginger cookie with the molasses and warm spices.
They are a very thin cookie but don't let that fool you. They're soft and chewy on the inside. And the little bit of chocolate brings it all together.
This is my new addiction!
Peanut Butter Chocolate Chunk Cookies gluten free (yields 1 dozen)
- 1 cup + 1 tbsp all purpose gluten-free flour
- 1 tsp baking soda
- 2 tsp ground cinnamon, divided
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg (or ground nutmeg)
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 1 cup brown sugar (lightly packed)
- 1/3 cup light peanut butter
- 3 tbsp butter, softened
- 2 tbsp molasses
- 1 egg
- 1 tsp vanilla
- 3 ounces chocolate chunks
- Preheat oven to 350°F. Prepare a large cookie sheet with parchment paper and set aside.
- In a medium bowl, stir together flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg, and vanilla. Beat again until smooth.
- Working a little bit at a time, stir flour mixture into peanut butter mixture until all the flour mix is incorporated. Stir in chocolate chunks. The dough will be stiff. Using your hands, shape dough into 2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (6 per sheet is best). Flatten cookies slightly using a fork.
- Bake for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
I think it's about time I made something sweet don't you?
How about something stuffed to the brim with chocolate?
Let's think about this for a minute shall we? Large chunks of dark chocolate. Moist, soft, ooey-gooey tender goodness. I can hear fresh baked homemade cookies calling my name. Oh the aroma!
It might be surprising to learn that such an exceptionally decadent looking cookie can actually be healthy. Don't get me wrong, I'll be the first one to point out that a cookie is still a cookie, but if you're looking for a little something something and don't want to blow things out of proportion with a sugar overload, these little cookies will do the trick.
They can even be made vegan by using brown rice syrup or maple syrup instead of honey. And can be made gluten-free with the use of certified gluten-free oats.
The cookies are crying to be dunked in milk!
I always love finding recipes that have been cleaned up. It's not easy recreating something that tastes so good to start with already. I mean, how do you bake a cookie without using butter, eggs, processed sugar, and all-purpose flour?
Well after a few trials (some of which were complete fails) I found that by grinding oats, almonds, and buckwheat, and using coconut oil or sunflower oil I could pull together some pretty amazing cookies. . .That's how!
You know how most cookie recipes start out by telling you to grease a baking sheet, and half the time you know you don't have to because the cookies have so much butter in them that they're practically self-greasing? Well that's the best part about these guys is that they don't come out really greasy.
Yeah. Eew. Dangerously delicious, but not very friendly towards your waistline.
These chocolate chip cookies will satisfy any sweet tooth without setting you back 5 pounds and they aren't full of any weird chemicals, enriched flours, or unhealthy fats like those packaged store bought cookies are. Just loads and loads of chocolate! Hey, they aren't called Choc-a-lot Chip for nothing!
Choc-a-lot Chip Cookies (makes 16-18 cookies)
Adapted from veganricha.com
- 2 tsp ground flaxseed
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- pinch of sea salt
- 4 tbsp warm water
- 1/4 cup virgin coconut oil
- 4 tsp unpasteurized liquid honey
- 4 tsp unsulfured molasses
- 4 tbsp organic cane sugar
- 1 cup ground oats
- 1/2 cup ground raw buckwheat flour (ground from raw groats in a blender)
- 1/2 cup almond flour (ground almonds)
- A heaping 2/3 cup of dark chocolate chips
- Preheat oven to 350*F and prepare line two cookie sheets with parchment paper.
- In a large bowl, stir together flaxseed, ginger, nutmeg and sea salt. Add warm water and next four ingredients through to and including cane sugar, mixing well to combine (I find a rubber spatula works best). Let this sit for 2-5 minutes.
- While the wet mixture rests, grind up your buckwheat groats and oats in separate batches using a coffee grinder or blender.
- Add the flours and mix well into a ball of dough. Then, add the chocolate chips and mix to incorporate.
- Place the bowl in the refrigerator for 15 minutes to chill the dough.
- Scoop tbsp of the dough onto cookie sheets and give them a little pat to flatten them.
- Bake for 12 - 14 minutes. Cool on a wire rack (if you can wait that long).
*When grinding any grains into flour I always use my coffee grinder, because I find it does the best job. Especially when I only need small batches. A 1/2 cup does just fine in it.
*You can use sunflower oil instead of coconut oil in case of allergies.
*These can be made gluten-free with the use of certified gluten-free oats.
I don't know what it is about the texture of these chocolate chip cookies but they are to die for. Maybe it's the combination of everything in them. You'll just have to test out a batch, see for yourself and report back. :)
Shared at Fit & Fabulous Fridays.