Chocolate Almond Butter Bars (No-Bake)

Yield: 1 8x8 pan (24 bars)

Crust:

1 1/2 cups almonds or walnuts (can use almond flour as well)

1/4 cup cocoa powder

pinch salt

1 cup packed dates

Almond Layer:

1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)

2 tbsp maple syrup

pinch salt

Ganache:

1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped

7 tbsp light coconut milk

1 tbsp coconut oil

1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.

2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.

3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.

5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. 

6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.

7. Add finely chopped dark chocolate to a medium mixing bowl.

8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.  

9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain. 

10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.

11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/no-bake-almond-butter-cup-bars/

Vanilla Cake Bliss Balls

Yield: 16

1 cup packed pitted medjool dates (about 9)

1 cup walnuts

1 cup almond flour

1/3 cup coconut flour

pinch salt

2 tsp vanilla extract

optional: finely shredded unsweetened coconut

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and salt. Blend until a semi-fine meal is achieved.

3. Add dates back in (in pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. The mixture should be a pliable dough, not a purée.

4. Scoop out one-tablespoon amounts and roll into balls with hands. Repeat until all dough is used up.

5. Roll in finely shredded coconut or leave as is.

6. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. Could also press the dough into a loaf or 8x8-inch cake pan and slice into bars.

https://minimalistbaker.com/no-bake-vanilla-cake-bites/

Oatmeal Banana Cookies (Sugar-Free)

Yield: 16

3 tbsp ground flaxseed

1/2 cup water

2 ripe bananas

1/2 cup coconut oil, melted

1 tsp vanilla extract

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups rolled oats

1/2 cup oat flour

1/2 cup mixed nuts and/or seeds

1/2 cup raisins (or cranberries)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk flaxseed and water together. Let sit for about 5 minutes.

3. In a large bowl, mash bananas.

4. Add coconut oil, vanilla, cinnamon, baking soda and salt.

5. Add flaxseed mixture and whisk well.

6. Add oats and oat flour. Stir to combine.

7. Add nuts and dried fruit. Stir to combine.

8. Using a large spoon, scoop batter and place on prepared baking sheet. Shape into cookies and flatten slightly.

9. Bake for 20 minutes or until nuts start to brown. Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to cool off completely.

http://ifoodreal.com/sugar-free-oatmeal-cookies/

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk

1/2 cup plain nonfat greek yogurt (optional)

1/2 cup pumpkin puree

1/4 cup maple syrup
1 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.


https://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats

3 tbsp chia seeds

1 1/2 cups almond milk

1 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

pinch of salt

pinch ground allspice

1 cup blueberries

toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.

2. Gently fold in the blueberries.

3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.

4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.

5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Granola

Yield: 7 cups

3 cups rolled oats

1/4 cup almonds, chopped

1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

3/4 cup shredded coconut

1/4 cup coconut sugar

1/4 cup maple syrup
2 tbsp honey
1 tbsp almond butter

1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

3/4 teaspoon salt

1/4 cup dried fruit
1/4 cup chocolate chips
1/4 cup coconut flakes

1. Preheat oven to 300F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the oats, nuts, seeds, shredded coconut, and sugar.

3. In a separate bowl, combine maple syrup, honey, almond butter, coconut oil, vanilla, almond, and salt.
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Divide mixture approximately in half and pour onto prepared sheet pans.
6. Bake for 30 to 45 minutes, stirring every 15 minutes to achieve an even golden colour.

7. Remove from oven and let cool.
8. Transfer into a large bowl. Add dried fruit, chocolate chips, and coconut flakes. Mix well. 

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe

Granola Bars (No-Bake)

Yield: 8x8 dish (about 12 bars)

1 1/2 cups rolled oats 

1 cup nuts (almonds, walnuts, pecans), roughly chopped

1 cup pitted dates (deglet nour or medjool)

1/4 cup maple syrup (or honey or agave nectar)

1/4 cup peanut butter (or almond butter)

optional: chocolate chips, dried fruit, seeds, vanilla

1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper. 

2. Toast oats and nuts in oven for 10 to 15 minutes or until slightly golden. Place in a large mixing bowl.

3. In a food processor, process dates until it forms a dough-like consistency and comes together into a ball, about 1 minute. Add to mixing bowl with oats and nuts. 

4. In a small saucepan over low heat, warm maple syrup and peanut butter. Pour over oat mixture and thoroughly mix.

5.Transfer mixture to prepared baking dish. Press down firmly until uniformly flattened.

6. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15 to 20 minutes.

7. Remove bars from pan and chop into 12 even bars. Store in an airtight container for up to a few days. 

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*

2 tbsp nutritional yeast

1/2 cup fresh basil, finely chopped

2 tsp dried oregano

1 lemon, juiced
1 tbsp olive oil

1 tsp sea salt
1/2 tsp black pepper

1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 

2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.


http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Spiced Lentil Salad

Yield: 4-6 servings

1 cup du Puy lentils
2 1/2 cups water
1/2 small red onion, chopped
1/4 cup capers, chopped
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Optional: vegetables (cucumber, tomato, fennel, avocado, carrot, spinach, arugula), dried fruit (cranberries, currants), seeds (pumpkin, sunflower), nuts (almonds, walnuts), cheese (feta, goat's)

Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tsp salt
1 tsp ground black pepper
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

1. Rinse and drain the lentils. Place in pot with water and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. While lentils are cooking, combine all dressing ingredients in a small jar with a lid. Seal and shake vigorously to combine.
4. When lentils are cooked, drain and rinse under cold running water to stop the cooking process.
5. Once they have cooled slightly but are still are a little warm, put lentils in a large serving bowl and toss with the dressing.
6. Stir in onion, capers, herbs, and any other additions.
7. Store leftovers in the fridge, covered, for up to 3 days.


https://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/

Banana Granola

Yield: 9 cups

3 cups rolled oats
1 cup buckwheat groats
1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tsp ground cinnamon
1/2 tsp salt
1/3 cup coconut oil
3 very ripe bananas
1/2 cup maple syrup

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the dry ingredients.
3. Melt the coconut oil.
4. Pour the melted coconut oil into the blender, add the bananas and maple syrup, and blend.
5. Pour the liquid mixture over the dry mixture and fold to coat. The mixture will be rather wet.
6. Spread the mixture in an even layer onto the prepared baking sheet.
7. Bake for 15-20 minutes until the mix is beginning to turn brown.
8. Flip the granola over in large sections and return to the oven and flip it every 4-5 minutes, making smaller chunks each time, until golden, about 20 more minutes (40 minutes in total).
9. Set granola aside to cool. Do not stir until it is completely cool.
10. Store in an airtight container at room temperature for up to 1 month.

Gluten-Free Loaf

Yield: 1 loaf

1 1/2 cups (150g) gluten-free oats
1/4 cup (35g) hazelnuts, chopped
1/4 cup (35g) almonds, chopped
1/2 cup (70g) sunflower seeds
1/2 cup (70g) pumpkin seeds
1/2 cup (90g) flax seeds
1 tbsp caraway seeds
2 tbsp chia seeds
4 tbsp (32g) psyllium seed husks (or 3 tbsp (24g) psyllium husk powder)
1 tsp fine sea salt
1 tbsp maple syrup
3 tbsp coconut oil, melted
1 1/2 cups water

1. Line a loaf pan with parchment paper.
2. Combine the oats, nuts, seeds, psyllium, and salt in the loaf pan. Stir well.
3. Whisk the maple syrup, coconut oil, and water together. Pour over the dry ingredients and mix until everything is completely soaked and the dough becomes very thick. Smooth out the top with the back of a spoon.
4. Cover and let sit out on the counter overnight or for at least 3 hours.
5. Preheat over to 350F.
6. Bake the loaf on the middle rack of the oven for 20 minutes. Remove the bread from the loaf pan and turn it upside down directly onto the oven rack. Bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped.
7. Let the bread cool completely before slicing. Slice with a sharp smooth knife instead of a serrated bread knife.
8. Store sealed tightly in the refrigerator for up to 5 days. It also freezes well.

Power Cereal

Yield: 1L

1 cup buckwheat groats
1 cup chia seeds
3/4 cup hemp seeds
1/2 cup flax seeds, freshly ground
1/3 cup dried apple, chopped
1/3 cup unsweetened coconut
1/2 cup raisins
1/2 cup walnuts, chopped
1 tbsp cinnamon

1. Mix all ingredients together.
2. Place in a glass container to store in the fridge.
3. To serve, mix 2-3 tbsp of the cereal with a milk substitute, yogurt, apple sauce, or 1/4 cup warm water and let sit for 5 minutes. Sweeten if desired with raw honey or maple syrup.

Variations: vary the dried fruit, nuts, and seeds

Baked Oatmeal

Yield: 9x9 baking dish

2 cups rolled oats
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
3 tbsp coconut oil, melted and slightly cooled
2 tsp vanilla extract
2 ripe bananas, cut into 1/2-inch slices
1 1/2 cups blueberries or mixed berries
2 cups almond milk
2 tbsp honey or maple syrup
1/2 cup walnuts, chopped

Variations:

• Maple pecan with apples
• Apples and cinnamon with almonds
• Peach and almond
• Mango, coconut, and brazil nuts
• Pumpkin puree with cloves, ginger, nutmeg, and walnuts
• Instead of nuts, could use seeds: pumpkin, sunflower, sesame, flax, hemp, chia

1. Preheat oven to 375F.
2. Grease the inside of the baking dish.
3. In a small bowl, mix the dry ingredients together, except the walnuts.
4. In a large bowl, mix the wet ingredients together.
5. Combine the two bowls and mix well.
6. Pour into the prepared pan and sprinkle the top with the nuts.
7. Bake for 30-35 minutes or until the top is nicely golden and the mixture has set.

Granola Bars

Yield: 9x9 square pan

1 2/3 cups quick rolled outs
1/3 cup oat flour (oats processed until finely ground in a food processor)
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
2-3 cups dried fruits and nuts*
6 tbsp melted butter
1 tsp vanilla extract
2 tbsp honey
2 tbsp maple syrup
2 tbsp corn syrup
1 tbsp water
1/3 cup almond butter

*My mix: 3/4 cup unsweetened coconut, 1/4 cup flax seeds, 1/3 cup sunflower seeds, 1/3 cup pecans, 1/3 cup walnuts, 1/4 cup dried cranberries, 1/3 cup chocolate chips

*Suggestions: dried cranberries, dried cherries, dried apricots, dried apples, pecans, walnuts, coconut, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chocolate chips. If nut pieces are coarse, can pulse in food processor to break up a little if desired.

1. Preheat over to 350F.
2. Line a 9x9 square pan with parchment paper.
3. In a medium-sized bowl, stir together all the dry ingredients.
4. In a small bowl, whisk together the wet ingredients.
5. Add the wet ingredients to the dry, as well as the almond butter, until the mixture is evenly crumbly.
6. Spread into the prepared pan and press in firmly.
7. Bake for 30-40 minutes, until they are brown around the edges.
8. Cool the bars in the pan. Once cool, lift parchment to remove bars and place on a cutting board to cut into squares. If bars seem crumbly, chill pan in the fridge for 30 minutes before cutting.