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Posts Tagged ‘sugar free’

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

I have become obsessed with Medjool dates and I am still just as amazed now as I was the first time I baked with them. It is incredible how sweet they are. I have made quite a few simple raw “cookie” balls in the processor with just oats and/or nuts, some dates and other goodies like chocolate chips or peanut butter. They are so simple and a totally healthy way to get your sweets-fix. I need to start taking photos of those and sharing them with you. You will love them.

A few months back while shopping at the Lexington CoOp here in Buffalo, I ran across something called a “Raw Pecan Pie Bar” (I forget the name of the company that made it) – it was raw and sweetened only with dates and also had sprouted pecans and sprouted something else (can’t remember, again). It immediately peaked my interest, so I picked one up. It was quite tasty, but I couldn’t help but think I could make it even better. Plus, at $3.50 for a single small bar, I knew I could make it cheaper.

I had been looking at different recipes online for date bars as a base for my recipe and ultimately settled on Oh She Glow’s blog, once again. I liked how simple her recipe was and that it included everything that I love! I made a few additions and changed it up a bit to make it similar to a pecan pie. I am so excited about how these turned out. Oh and one quick thing to mention about these bars, because they aren’t loaded with sugar, you could even have this as a breakfast bar. I cannot believe it is sugar-free, egg-free, dairy-free, gluten-free and it’s even raw! If someone rattled off all of those things to me, with the words “pecan pie” – I would likely laugh in their face. You have to trust me though, these are so amazing. Even my southern-boy pecan pie loving hubby liked him, though he took one bite and said “man, these are good, a big ‘ol scoop of vanilla ice cream over top would really make this.” haha some things will never ever change.

I tend to actually have cravings for sweets around this time of year, which is crazy since I really don’t crave sweets that often. I think it could be the fact that everywhere you look there are holiday cookies and sweets just laying out, begging to be eaten. I am trying really hard to stick with my usual way of eating through the holidays this year, so I don’t step on the scale after the holidays to find I put on 5-lbs. I am planning to make a handful of alternative holiday sweets over the next couple of weeks, so I can still partake in the festive eating, but in a healthy way. I am also making sure when and if I do partake in some not-so healthy holiday eating – that I remember that everything in moderation is OK, a taste here won’t kill me and I would much rather have a little and know when to stop then to feel like I am missing out on something I really want.

Do you try to eat healthy during the holidays or do you just forego all healthy eating rules during the holidays?

No Bake Pecan Pie Bars - Gluten-free, Raw and Vegan

No Bake Pecan Pie Bars – Gluten-free, Raw and Vegan

Adapted from Oh She Glows
Makes 9 large squares or more if cut smaller

Crust:

1 1/2 cups whole raw almonds (you could also do 3/4 cup almonds and 3/4 cup shredded unsweetened coconut)
1 1/2 cups gluten-free rolled oats (if you aren’t gluten-free just use regular rolled oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped (about 1 cup)
1/4 cup coconut oil
1/4 teaspoon vanilla extract

Date and Pecan Topping:

25 Medjool dates, pitted and roughly chopped (about 2 1/2 cups)
1/2 cup water
1 teaspoon vanilla
1 cup roughly chopped raw pecans

Line an 8″ x 8″ pan with two pieces of parchment paper going opposite ways. In a food processor, process the almonds, salt, and oats until a fine crumble forms. Add in the chopped dates and process until crumbly again. It your coconut oil is solid, melt it quick and add to the mixture with vanilla and process until sticky and a bit doughy. If your dough seems a bit dry, you can add a bit more oil, mind was fine as is. Remove from processor and press the dough very firmly and evenly into the pan to form your crust.

Clean the food processor real quick and process the dates with water and vanilla until a thick paste forms, it should be mostly smooth and creamy. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

Sprinkle the chopped pecans evenly across of it and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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Gingerbread Granola

Gingerbread Granola

We are back from our very short trip to Chicago, we got back late Monday night. It was a whirlwind of a trip, but it was super fun and totally successful on the business front. The holiday market was jammed packed with people and everyone was in such a festive holiday mood. I love that about this time of year.

When we are in Chicago we stay with good friends and it is so enjoyable and relaxing. We are so lucky to have so many amazing friends across the country that open their homes to us. It makes it feel like we took a trip to see and stay with family instead of the alternative of it feeling like the (somewhat) stressful work filled trip that it actually is. I really wish I had more time before we left for this trip to make cute little homemade gifts like this granola for our friends that we stayed with as a “thank you”. This granola would make a wonderful holiday gift for the cereal lover on your list and it would also be the perfect gift for the host or hostess that invites you by for a holiday party. This granola in a simple canning jar wrapped up with some sweet ribbon or twine with a little tag, it really doesn’t get any better. I wish I could also capture and bottle up the smell in the house after baking this and wrap that in a bow and give it to everyone I know. It was that good.

The only bad thing about coming home after traveling, is that the fridge is usually so empty when we return. I try to be smart and plan ahead so we don’t leave town with a ton of fresh produce or leftovers in the fridge, etc. But that also means that when we come home there is very little fresh food to eat and I need to find the time to get to the market. We are pretty busy with work right now, so I haven’t had the extra time to get groceries just yet, so we have been just making do with what we have on hand right now. I have been craving some holiday-inspired goodies, like crazy, so, I decided a fun and healthy way to get some holiday flavor in my life, is to make this gingerbread granola. It made the house smell amazing and it is a great breakfast and snack option. It would also be good sprinkled on top of greek yogurt or ice cream. I’ve been enjoying this granola for breakfast with a few glugs of almond milk or coconut milk (not the canned kind, the beverage kind from So Delicious).

I had blackstrap molasses on hand, so I used that, but feel free to use regular light or dark molasses if that is what you have. Since blackstrap molasses can have a bit of a bittersweet taste, I also added an additional 1/4 cup of coconut sugar. You could leave this off or substitute brown sugar or honey here if you are looking for a bit more sweetness, like I was. Blackstrap molasses is not only a healthier choice for a sweetener, it actually has some health benefits, which is a lot more than more sweeteners can say for themselves. Blackstrap molasses is high in iron and a variety of other minerals.

Is it bad that I want to wrap this granola up and give it to everyone on my list? It’s that good.

Do you plan to make homemade gifts food or otherwise for anyone on your list?

Gingerbread Granola


Gingerbread Granola

Gingerbread Granola

This made enough to fill two 1-quart canning jars

4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats. I use Bob’s Red Mill)
1/2 cup chia seeds (flax seeds would also be nice)
1/2 cup unsweetened shredded coconut
3/4 cup walnuts, roughly chopped (or pecans, almonds, etc)
1/2 cup golden raisins
1/2 cup dried cranberries
1 teaspoon kosher salt
1/3 cup blackstrap molasses (light or dark molasses will also work)
1/4 cup coconut sugar (optional, you can also use brown sugar)
2 teaspoons vanilla

Preheat oven to 325ºF.
 Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Add in your spices and salt. Mix well.
Pour the molasses and vanilla over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes. Give the mixture a little taste and add the coconut sugar (or brown sugar) if it’s too bitter for you.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools. Keep in airtight container.

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Homemade Chai Tea Concentrate

Ingredients for Homemade Chai Tea Concentrate

Spices for Homemade Chai Tea Concentrate

I have seen quite a few recipes floating around on blogs and on Pinterest for homemade chai concentrate. Why hadn’t I thought of this before? It’s so easy and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness. I find the packaged concentrates from the grocery store to really lack flavor and many times they are just too sweet for me.

I looked around at tons of different recipes and ultimately settled on this recipe. I have made it three times now to get it exactly how I wanted it. The first time I added my coconut sugar and honey in at the end, which resulted in a cloudy concentrate. It tasted perfectly delicious but it bothered me that it was cloudy. I made it a second time using date sugar and honey at the start, the sweetness was so nice but the date sugar I had was a bit clumpy, which annoyed me. The final time I used coconut sugar again but added it at the start, this time I skipped the honey. I saw a few recipes without pepper at all and some with just a tad bit of ground pepper. I really love the spiciness from the pepper so I added in whole peppercorns. I also really love the addition of orange zest and nutmeg in my chai. I love that there are no rules when making your own chai concentrate. Use this or any other recipes as a guide, but tweak the recipe and ingredients to your preference. Have fun with it.

You can serve your chai warm as a hot latte or cold as an iced latte. Either way, I go with a 1 to 1 mixture on the chai concentrate to a non-dairy milk. I prefer almond milk personally, but you could use regular milk or any other non-dairy milk. If you like it less strong, use less tea bags, or mix 1 part concentrate to 3 parts milk instead of 1 or 2. Play around. If you are like me, after you make this once and take the first sip, you will be sure to always have a batch in the fridge.

This concentrate would make a lovely holiday gift in a mason jar with a cute tag, some ribbon or twine, etc. Another great gift idea would be to pre-mix all of the spices and place them with the tea bags into a cute little cheesecloth pouch for an adorable chai concentrate mix packet, so your recipient can make their concentrate whenever they wish, adding or taking away any spices of their choosing. You would just want to substitute dried ginger for fresh and skip the orange zest. And of course provide the recipient with the following instructions ::: To make your chai concentrate, place 4 1/2 cups of water and 1/2 cup coconut, date or raw cane sugar in a medium sized sauce pan. Bring to a boil. Reduce heat to a simmer and place the cheesecloth pouch in. Simmer for 20 minutes, remove the pouch, then stir in 1 tablespoon of honey (optional). Allow to cool before pouring it in an air tight container or jar and placing in the fridge to cool. Keeps up to 7 days. For a latte, hot or cold, mix one part concentrate to one part milk of your choice, warm up or serve over ice. :::

PS – I am loving the comments about using the concentrate in other things like baked goods or making a syrup from it. SO brilliant, I didn’t even think of that. Great ideas!

Homemade Chai Tea Concentrate

Homemade Chai Concentrate
Yields: 1 batch of concentrate, approximately 4 cups
adapted to suit my personal taste from many different recipes – this one and this one mostly.

4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)

1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine

Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.

*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.

Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.

Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.

Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.

** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.

Ice Chai Latte made from Homemade Chai Tea Concentrate

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Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

It is pretty unbelievable to me just how much I love baking now. I actually used to despise it, I hated that seemingly every little measurement had to be perfect or you would pull it out of the oven to find it ruined, with no way to fix it. That is so different from cooking and it was way too much pressure for me. I love with cooking how no measurement has to be precise, there isn’t as much chemistry of ingredients involved so you can really play around. I got even more scared of baking when I found out I was gluten intolerant nearly 7 years ago. All the different flours, starches and gums made my head spin. I was always nervous that I would spend nearly $10 on a package of flour that I had never heard of, to just ruin the recipe and not even have a delicious treat after all that.

I have finally loosened up a bit with baking and I am really starting to enjoy it. There are so many wonderful bloggers sharing their delicious gluten-free baked good recipes that I just started out by making those, making subtle substitutions here and there. As I have done more and more baking and experimenting, I have started to see what works and what doesn’t. What flours react well together and which ones don’t. I am still far from being an expert and I very rarely just dive right in and create my own recipe completely from scratch, it still intimidates me quite a bit. However, I have started to play a lot more this year and though there have been some pretty rough flops and fails along the way, I am still enjoying it.

I decided I wanted to make a fun fall-inspired cookie this weekend. Beyond wanting something sweet but relatively healthy after my cleanse, oatmeal cookies have just sounded good for a while now. Plus, it was my birthday weekend and we had a really fun weekend of fall activities planned to celebrate my aging and the beautiful fall weather. On Friday, we played hooky from work a few hours early to head up to Niagara-on-the-Lake for the afternoon. We walked around and checked out the little shops, I did some wine tasting, we had a couples massage at the Shaw spa and we had an incredible dinner at Epicurean. It was such a fun night. On Saturday morning, I made some delicious concord grape jam (I am gonna try to get a post together, though I didn’t take any process photos since it was a very dark and rainy morning), these cookies and then we spent the rest of the day working. Saturday night my parents took us out to Mangia Ristorante to celebrate my birthday. (By the way, Mangia has some of the most delicious Italian food I have had and almost all of their pasta dishes are available with gluten-free pasta). On Sunday we woke up and went apple-picking in the morning at Blackman Homestead Farm with my sister, Vicky, and my niece, Teagan. We had so much fun. Then we came home and I made a delicious fall dinner for us – a roast chicken from Sojourner Farm, with roast acorn squash wedges and baby fingerling potatoes over arugula – all from local farms. For dessert, we had some hot spiced apple cider that I had picked up at Blackman Homestead when we were apple picking and we served it with a couple of these cookies on the side. Such a perfect way to end a perfect fall weekend. Yesterday was my actual birthday and when we were eating dinner Mark had mentioned feeling bad that we were eating cookies that I made for dessert and that there hadn’t been any cake or candles all weekend and no birthday gifts to unwrap. I explained to him that my birthday included absolutely everything that I love and I couldn’t ask for anything more. That really is the truth. I am not one for cake and to me being around the people I love is truly gift enough.

Me at Niagara-on-the-Lake

Me at Niagara-on-the-Lake

Me and Mark - apple picking at Blackman Homestead Farm
Mark and me at Blackman Homestead Farm

Teagan enjoying an apple while apple picking at Blackman Homestead Farm
My niece, Teagan, enjoying an apple while apple picking at Blackman Homestead Farm

Vicky and Teagan
My sister, Vicky and Teagan sharing an apple.

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

Beyond all the awesomeness of the events surrounding these cookies, they also made me super happy because I didn’t use a recipe – I just planned my own recipe with ingredients I knew (well, probably more like hoped) would work together. I ended up adding more oats than I had originally planned, because I knew with how the dough felt in my hands that it would be too thin. This is huge for me. A year ago I would have slopped the dough onto the baking pan and had a little fit when they came out flat and too soft. My guessing and instincts overall paid off and these cookies turned out wonderful. They are so moist and chewy, not dry at all the way some oatmeal cookies can be. They have the perfect mix of spices and I love that there is no butter or sugar in them. Just grape seed oil and honey. You could certainly replace the raisins with dried cranberries or even chocolate chips, you could add nuts and of course, you could simply use your favorite egg replacer to make them vegan.

Hope everyone had a lovely weekend as well? Did you do anything fun?

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)

Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)
makes approximately 2 dozen cookies

2 cups blanched almond flour (meal) – I use Honeyville brand, I don’t care for the Bob’s Red Mill almond flour
2 cups rolled oats (not instant) certified gluten-free if you are intolerant
1 cup fresh pumpkin puree (canned will work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grapeseed oil
1/2 cup organic local honey (maple syrup would be great here, too)
1 large farm fresh brown egg (or egg replacement of your choice)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup raisins (dried cranberries would also be delicious)
1 1/2 tablespoons flaxseeds (optional)

Preheat the oven to 375º F, line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In a small bowl, whisk together the oil and honey until smooth and well blended. Mix in the egg, pumpkin and vanilla.

Add the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseeds, stir until everything is well combined.

Drop the batter by rounded tablespoons 2-inches apart on the baking sheets, flatten the dough gently with a fork. Bake the cookies for 18-20 minutes until they are moist and soft but appear to be dull on the outside and are starting to lightly brown. Rotate the baking sheets during baking for even heating (I rotated mine every 6 minutes). Remove the cookies from the baking sheet after a few minutes and allow to cool on a wire rack. Or eat one while they are still warm, you know you want to.

Once the cookies are cool, store in an airtight container at room temperature.

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Pumpkin Spice Granola

This time of year I really cannot get enough squash, apples and especially pumpkin. I honestly buy as many sugar pumpkins as I can stand cutting up and baking, so I can puree the flesh and freeze it to use throughout the winter. I stayed strong for two weeks on my cleanse and I am now slowly adding some items back into my diet such as a small amount of organic dairy, some alternatives to sugar such as honey and coconut sugar and some of our pasture raised meat from the farm. I had fresh fruit and vegetable juices or smoothies many mornings for breakfast throughout the first two weeks of the cleanse that I was excited to bring a little something different into my morning routine this week.

I was looking for something a bit crunchy, subtly sweet and that echoed the beautiful fall weather that we’ve been experiencing. I thought of granola late Tuesday night and couldn’t wait to get up the next morning to make it. Granola – YES! I was most excited that I still had some fresh pumpkin puree in the fridge from the last pumpkin I baked, so I decided to incorporate that.

Granola is one of those things that for many people scream “healthy hippie food”, for me it was something I had given up on, being that I am gluten-free. For many years I couldn’t find a granola that I liked and I honestly never thought about making my own. When I started seeing different recipes throughout my travels online, I realized how simple it was to make at home and how much fun you could have with your recipe. I am not usually a traditional cereal person, I find it to rarely be satisfying and since I try not to eat processed foods that usually leaves most cereals in the dust. Granola, though it could be considered a cereal, is so much more than that junk in a box (cue Justin Timberlake and that Saturday Night Live skit, wait – what?).

There are so many variations you can take when making your own granola, with different nuts, fruits and seeds, you can experiment with sweeteners, you could go with or without oil or butter, the possibilities are endless. Really any combination of dried fruits and nuts would be delicious. I almost added some dry quinoa, but I figured I could experiment with that next time since my list of ingredients was already getting super long. Heck – you could even add chocolate chips if you’re one of those people who loves a sweet breakfast. Many granola recipes call for oil, but I decided to attempt to keep the recipe low in fat and make it without, it came out perfectly crispy. Feel free to add a tablespoon or two, if you’d like.

Beyond being super satisfying and delicious this granola made our house smell incredible. After it cooled and I took some photos, I poured a bunch into a bowl and splashed some ice-cold organic almond milk over the top, it was perfection. I haven’t yet done it, but it would also be delicious sprinkled over some greek yogurt or your favorite ice cream.

I had so much fun making this granola yesterday morning mostly because it was the first day my back felt like it was getting better instead of worse or staying the same. Getting down to go in and out of the oven was much less painful and tedious, sitting at my desk finally doesn’t hurt and yesterday and today were the first days since I hurt my back over a week and a half ago, that I didn’t cry from the pain and frustration. I think I am on the mend folks!! Cross your fingers and send me more of those healing thoughts – I miss yoga terribly and I can’t wait to be back to feeling like my normal self again. This granola definitely made it feel like I am taking a step in the right direction. Enjoy.

 

Pumpkin Spice Granola

Pumpkin Spice Granola
By the way – is anyone else as obsessed with jars as I am? I want to store everything in jars, they just look so pretty on the countertop and in the pantry.

Pumpkin Spice Granola

1 cup fresh pumpkin puree (canned will also work here, but fresh is much tastier)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon of ground ginger
1 teaspoon salt
1/2 cup honey, maple syrup or agave (I used honey)
1 teaspoon vanilla extract
4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats. I use Bob’s Red Mill)
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds
 (pepitas)
1/4 cup raisins
1/4 cup of dried cranberries (you can mix and match your dried fruits as you wish, I just used what I had in the pantry)
1/4 cup dried apricots, roughly chopped
1/2 cup pecans
, roughly chopped (almonds or walnuts would also be delicious)
1/4 cup unsweetened flaked coconut

Preheat oven to 300ºF.
Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.

Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Mix well.

In a small bowl stir together all wet ingredients plus your spices (pumpkin, honey, spices, etc).

Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools. Keep in airtight container.

 

 

Here are a few of my other favorite pumpkin recipes:

 

Vegan Pumpkin Pie Smoothie
Vegan Pumpkin Smoothie


Pumpkin Hummus

Pumpkin Hummus


Pumpkin, Ricotta & Gruyere Pasta Casserole (gluten-free)

Pumpkin, Ricotta & Gruyère Pasta Casserole (gluten-free)


Pumpkin Spice Muffins with Hazelnuts and Cranberries

Gluten-Free Pumpkin Spice Muffins with Hazelnuts and Cranberries


Toasted Pumpkin Seeds

Toasted Pumpkin Seeds


Vegan Pumpkin Spice Ice Cream

Vegan Pumpkin Spice Ice Cream


Sugar Pumpkin (aka Pie Pumpkin)

Skip the canned junk. How to make your own pumpkin puree.

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