Vegan Raspberry Shortbread Bars with Streusel topping.

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Ingredients:

Crust

  • 1/2 cup (115g) butter alternative, melted ( I like the Palm oil/coconut oil shorting)
  • 1/4 cup (50g) coconut crystals
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) almond flour

Filling

  • 3/4 cup raspberry preserves (I make my own with homegrown raspberries, and coconut crystals)

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Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) coconut crystals
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) almond flour
  • 1/4 cup (60g) unsalted butter substitute, cold and cubed

 

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, coconut crystals, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust.
  5. Make the streusel: Whisk the oats, coconut crystals, cinnamon, and almond flour together in a medium bowl. Cut in the chilled butter alternative with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).

High Protein Granola Bars

These are like candy, but oh so good for you! I’ve been tweaking the recipes for a year, and this batch is by far the best! I’ll add more variations as I make them.

First, about the ingredients. These are not cheap to make, but trust me, it’s worth the cost! Some of the ingredients are not easy to find, but I found them all in one place                  Lucky Vitamin.

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You can also get the cocoa nibs from Lucky Vitamin.

This is for 2 batches. I usually make 2 batches at the same time with variations. These 2 are Almond Joy, and Turtle, although I put coconut in both.

Bottom Layer

2 Cups Chopped Nuts

2 Cups Oatmeal

7oz. Cocoa Butter

6 Tbs. Coconut Butter

6 Tbs. Ground Cocoa Nibs (you could also use cocoa powder)

2 tsp. Vanilla

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You don’t need a fancy double boiler! Just use glass, not plastic.

Melt Cocoa Butter, Coconut Butter, in double boiler. Since I was making 2 kinds, I used 2 measuring cups, one for each.

Add cocoa, and vanilla.

Chop the nuts, and put them in parchment lined pans.

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Add oatmeal right on top of the nuts, don’t mix.

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Pour melted mix over as evenly as possible.

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Put that in the freezer while you work on the top half.

Top Layer

3/4 cup brown rice syrup

1 cup nut butter (I used 1/2 cup each of peanut, and almond)

1 cup coconut ( or and dried fruit)

2 Tbs. ground flax seeds

4 cups puffed rice (like rice crispies)

Sweet drop flavor to taste. I used 1/2 tsp or less in each, I think they were perfect, my son said not sweet enough. I used caramel with pecans and peanut butter, and coconut with almonds, and almond butter.

Melt nut butter, and brown rice syrup in double boiler. after you take it off the heat, add sweet drops.

Put all the rest of the ingredients in bowls, 1 for each batch.

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Pour melted brown rice mixture over dry ingredients.

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Mix well.

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Pour over frozen first layer. Place wax paper, of parchment paper over top, and press evenly.

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Freeze again. It doesn’t take long, 20-30 minutes.

They pop of pan easy.

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Leave out for 10 minutes to soften the bottom a bit.

I find easiest to score the bottom, and cut from the top.

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Put in zip lock bags, and keep in the freezer. I love them frozen!

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Sprouted Raisin Bread Pudding Recipe

Ingredients :

2 pieces sprouted raisin bread (great way to use the crusts)

4 eggs

1 cup milk

1 tsp. vanilla

coconut crystals, or maple syrup (I used 2 tsp. coconut crystals, but I don’t like to sweet, you might want more)

sprinkle of Cinnamon, and or nutmeg

2-3 servings

Start with your eggs right in your casserole dish, beat then add all ingredients except cinnamon and nutmeg. The bread can be either cubed or ripped. I toasted mine because it came right out of the freezer.

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Stir, and add cinnamon, and nutmeg.

Place casserole into a lager pan, filled with water. This will keep the temp consistent throughout.

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I put whipped cream, and chia seeds on top.

Dessert, breakfast, or brunch. Hot or cold.

I’m diabetic, so I’m always trying to mix a good amount of protein, to slow the carb intake down, and decrease sugar spikes. Cinnamon is also good for blood glucose control.

 

Banana Oatmeal ‘Pancakes’

I’ve been talking about this with my massage clients, so I figured I’d post it.

I originally made these at a camping event. We were in charge of breakfast for about 40, and had a huge pot of leftover oatmeal. I was skimming the crusty bits off the top, and my friend Nancy said, “Why don’t we fry that, like polenta?”.

We had bananas, and cinnamon! It was so good, I keep making it.

Fry bananas in coconut oil.

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Add oatmeal. (This is great with leftovers)

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Sprinkle with cinnamon.

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The banana, and cinnamon are the sweetener you need.

Recipe ~ Raspberry, Chocolate, Cheesecake Granola Bars

 

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I’ll make these again, and update with more pics, and measurements. For now, I can give you estimates.

The bottom layer, or crust, is crushed pecan (about 1/2 cup) with edible chocolate body butter. I melted the body butter, and added the pecans in a parchment lined 6 X 9 pan.

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Next layer, the cheesecake, 8oz cream cheese, 1 egg, tsp. vanilla, and Tbs. Coconut crystals. Spoon on crust, and spread gently.

Next layer, Raspberry jam. (From my garden, canned last season.) Any jam would work, but mine is sweetened with just a little honey, not sugar.

Top layer, about a 1/2 cup almond butter, about 1/3 cup coconut oil/palm oil melted, about 1 cup oatmeal, about 2 Tbs. coconut crystals, about 3 Tbs. coconut flour, about 1/2 cup raspberry jam. Mix until smooth, and spoon unevenly over top.

Bake 350 for 30 minutes.

I freeze my granola bars. This recipe is good to eat, hot, frozen, and room temp!

 

What to with Kambucha that tastes like Vinegar.

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Use it recipes in that call for vinegar.

My Kambucha got away from me!

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Add Green tomatoes…

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I used this Green Tomato Pickle Recipe.

And substituted Kambucha for Vinegar. I did not cook the tomatoes, I like them crunchy.

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Zesty Sprouts.

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And oven roasted red Cherry Tomatoes.

Dressing:

1/2 Kambucha vinegar, 1/4 cup olive oil, 1/4 honey, tsp. Mustard seeds, crushed.