Tag: chocolate chips | Nourished Roots

Glo Bars all ready to eat.

About a week ago, I picked up Angela Liddon’s The The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
. Since then I have become totally obsessed with making recipes out of this book. Now, neither I nor my family are vegan but it has not mattered. Everything I have made from this book has been super yummy! As I have stated before, I am always on the hunt for healthier snack bars to feed my family so when I saw the recipe for her Glo Bars, I knew I had to make them. Usually I make some substitutions or additions to recipes but these sounded so good I made no changes.

Oats and crispy rice cereal- the two main components of the bars.

These bars were very easy and required very little time spent actually cooking- right up my alley. These bars are gluten free, no bake, refined sugar and oil free- yummy!!

Finished bars.

Glo Bar Obsession

Ingredients

1 1?2 cups gluten-free rolled oats
1 1?4 cups rice crisp cereal
1?4 cup hemp seeds
1?4 cup sunflower seeds
1?4 cup unsweetened shredded coconut
2 tablespoons sesame seeds
2 tablespoons chia seeds
1?2 teaspoon ground cinnamon
1?4 teaspoon fine-grain sea salt
1?2 cup, plus 1 tablespoon, brown rice syrup
1?4 cup roasted peanut butter or almond butter (I used almond butter.)
1 teaspoon pure vanilla extract
1?4 cup mini non-dairy chocolate chips (such as Enjoy Life brand) (optional)

Instructions

Combine ingredients through sea salt in a large bowl.
Place brown rice syrup and nut butter on the stove until begins to liquefy.
Watch carefully and stir frequently.
Pour hot liquids over the dry ingredients.
Stir well till all dry ingredients are coated with syrup mixture.
Stir in chocolate chips after mixture cools a bit. (I got impatient and stirred them in before it was cool and the chips melted a little. Fortunately, I like having the chocolate distributed throughout the bars!)
Spread mixture in parchment lined pan and put in fridge until hardens.
Once hard, take out of pan by lifting from parchment paper edges.
Use pizza cutter to cut into bars.
Store uneaten portions in the fridge.

http://www.nourishedrootspdx.com/blog/glo-bar-obsession/

My son on as a sous chef!

Eat up!

Enjoy these tasty bars!

This post shared with The Nourishing Gourmet, A Glimpse Inside, The Idea Room, Food Renegade, Urban Naturale, Hello Veggy and Homespun Oasis.

As I have adapted my families diet, one of the biggest requests I still get from my boys is for some sort of “treat”. To them, a “treat” means something sweet. (Unfortunately, their definition of “treat” reflects the language I used with them as young kids. How I wish I had realized that referring to apples and nuts and other healthy fair might have made them as excited to eat whole foods as they are to eat junk!) To help combat this idea of “treat”, I am always looking for recipes for whole foods that are packaged like “treats” but contain some good for you ingredients. It seems like a never ending quest which is why I was so happy when my school introduced me to these super yummy gluten free, dairy free cookies.

These cookies contain oats filled with fiber, manganese, molybdenum, B vitamins and phosphorus. They also have hemp seeds for a shot of omega-3’s and hazelnuts for increased fiber, folate, manganese and copper.

These cookies offer another health benefit. Instead of using butter or margarine, they are made with coconut oil. Coconut oil is a saturated fat, however, it is made of medium chain triglycerides not the long chain triglycerides found in cheese or red meat. Medium chain triglycerides go straight to the liver from the digestive tract, where they are used as a quick source of energy or turned into ketone bodies. These fats have been shown to increase daily calorie expenditure by about 5% a day. Also about 50% of the fatty acids in coconut oil is lauric acid. Lauric acid has anti microbial properties including killing bacteria, viruses and fungi. Lauric acid has also been shown to increase HDL (the “good”) cholesterol and reduced LDL (the “bad”) cholesterol. When buying coconut oil be sure to buy organic, virgin coconut to enjoy all these amazing benefits.

I made these cookies gluten and dairy free because these are two substances we are trying to reduce in our house. However, if you don’t have these same restrictions, regular flour and non-vegan chocolate chips would be just as tasty.

Dark Chocolate Chip Gluten Free Cookies

Ingredients

DRY Ingredients
2c GF all purpose flour
1c vegan chocolate chips (could use chopped dark chocolate or regular chocolate chips)
1/4 c unsweetened coconut flakes
1/4 cup of hemp seeds
½ c hazelnuts chopped (could be replaced with walnuts)
½c dried cherries
¾c oats
½tsp sea salt
¾tsp baking powder
¼tsp cinnamon
1/8tsp nutmeg
WET Ingredients
2/3c maple syrup or agave (I used maple syrup)
2/3c safflower oil or coconut oil (melt first)
1tsp vanilla extract
3tb water

Instructions

Preheat oven to 350.
Mix dry ingredients in a separate bowl from the wet ingredients.
Combine wet and dry ingredients together until well combined.
Refrigerate for 15 minutes.
Scoop dough into equal size balls and place on oiled parchment paper or silicone baking sheet.
Slightly flatten.
Bake 12-15 minutes until slightly brown on the edges.

http://www.nourishedrootspdx.com/blog/dark-chocolate-chip-gluten-free-cookies/

Dry ingredients.

Wet ingredients before refrigeration.

The ingredients might look and seem a little runny when first combined. However, once the mixture spends 15 minutes in the fridge, the dough will stiffen up, making it easy to scoop into cookies.

Dough scooped out and ready to head to the oven.

Cookies cooling on the wire rack.

Yummy! Yummy! Cookies!

This post is part of a linky party on Rock My Vegan Socks, Tip Junkie and a Southern Fairytale.

Tag Archives: chocolate chips

Glo Bar Obsession

Dark Chocolate Chip Gluten Free Cookies