Tag Archives: snacks

Chocolate Chip Seed Balls

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In my hunt for more snack foods, I have always been intrigued by all the ball recipes I see on the web.  I have posted a few of my own recipes over the last year. ( Check these balls out and these are super yummy too.)  I like to try to make all my balls bursting with flavor while still including lots of amazing, energy producing ingredients.  My latest ball incantation meets all these requirements.

IMG_1188I love that these balls include energy producing, fiber filled Bob’s Red Mill Oats , Omega-3 rich Raw Chia Seeds and Hemp Hearts  and Enjoy Life Semi-Sweet Chocolate Mini Chips- so much goodness in such a small little bite!   These are such a great, quick snack to have on hand for a burst of energy any time.  They can even be used as a quick grab and go breakfast.

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Here are all the healthy ingredients mixed up and ready to head into the fridge to help them stick together.  Putting them in the fridge for about 30 minutes is key to helping them hold together.  I definitely advised making sure you don’t skip this step!!

IMG_0238 I found it was easiest to squeeze the dough into balls instead of trying to roll them.  They don’t look too pretty but they sure taste good.

Chocolate Chip Seed Balls

Ingredients

  • 1 cup of dry oatmeal
  • 1/2 cup coconut flakes, unsweetened
  • 1/2 cup of hemp seeds
  • 1/4 cup of chocolate chips
  • 1/2 cup of peanut butter or other nut butter of choice
  • 1/2 cup of ground chia seeds
  • 1/3 cup of maple syrup
  • 1 tsp of vanilla
  • 1-3 tsp of almond milk

Instructions

  1. Put peanut butter and maple syrup in a small pot on the stove.
  2. Slowly heat, stirring to combine .
  3. While peanut butter heating on stove, add oats,coconut, seeds, chocolate chips and vanilla to a large bowl.
  4. When peanut butter and syrup combined, add to dry mixture.
  5. Stir to combine.
  6. Add almond milk as need to make sure dough is wet enough to stick together.
  7. Once well combined, chill in the fridge for 30 minutes.
  8. After 30 minutes, remove from fridge and roll into balls.
  9. Enjoy!
  10. Store leftovers in airtight container in the fridge.
https://www.nourishedrootspdx.com/blog/chocolate-chip-seed-balls/

This post contains affiliate links.

Chocolate Apricot Seed Balls

Balls all ready for snacking.

Balls all ready for snacking.

As I continue on my real foods journey, I find one of the aspects I struggle the most with is finding good quality, quick snacks.  My kids are still stuck in the “it has to be in a box to qualify for a snack” mode.  It is incredibly disheartening to go to the store, read package labels and realize how much crap is in the food marketed to kids!  Even food under the “health halo” of  gluten free or organic is often loaded with sugar listed in different forms to disguise how much sugar is actually lurking.  IT DRIVES ME CRAZY!

I was recently wandering around the internet looking for new snack ideas when I stumble upon My Darling Lemon Thyme’ s recipe for Raw Apricot, Dark Chocolate and  Coconut  Bites .  These sounded amazingly yummy to me but I wondered about tweaking them a little bit to add some protein.  I am incredibly obsessed with chia and hemp seeds right now so I immediately thought about incorporating them.

I am use to using dates in many of my raw snacks so I was intrigued with the idea of trying apricots for a different taste.  I try to find unsulfured apricots because the preservatives tend to give me a headache and upset my stomach.  I bought  Dried APRICOTS here.  I know they look discolored and a little unappetizing but I promise they taste just as good as the sulfured ones! I eat Hemp Hearts  and Organic Raw Chia Seeds every day for breakfast so they were a natural addition to these balls.

Ingredients.

Ingredients.

Into the food processor everything went.

IMG_1106It was important to keep grinding and grinding to break down the apricots and to get a paste to form.  Be sure to scrape down the sides of the food processor as needed.  Gradually adding a little water also really helped the balls hold together.  Checkout all that seedy goodness in the photo down below.

Balls before going into the freezer.

Balls before going into the freezer.

I know these are not the most visually appealing snacks but they definitely taste better than they look!  The raw chocolate on these balls is so yummy and not too sweet!  It is amazing combined with the orange flavor from the zest.

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Chocolate Apricot Seed Balls

Ingredients

  • 1 1/2 cups unsulfered apricots
  • 3/4 cup of coconut
  • 1/4 cup of chia seeds
  • 2 tbs of hemp seeds
  • 1 tbs of orange zest
  • 11/2 tbs of melted coconut oil
  • For Raw Chocolate
  • 3 tbs of melted coconut oil
  • 3 tbs of cacao powder
  • 2 tbs of maple syrup
  • pinch of sea salt

Instructions

  1. Place apricots, coconut, seeds, zest and 1 1/2 tbs of oil in the food processor.
  2. Grind until a paste forms and mixture holds together when rolled into a ball.
  3. (I added a little warm water to help this process along.)
  4. Roll into balls.
  5. Place balls in freezer for 10-15 minutes to firm up.
  6. While balls are freezing, mix ingredients for raw chocolate together.
  7. Remove balls from freezer and roll in the chocolate.
  8. (You can completely cover the balls or cover only half of them depending on your taste.)
  9. Enjoy immediately or store in fridge for later snacking.
https://www.nourishedrootspdx.com/blog/chocolate-apricot-seed-balls/

These balls turned out super yummy and I have been snacking on one or two of them a day for the last few days. Even though they are small, I find they give me sustained energy.   The boys also declared them a winner- which is great, but then I have to share them!  I would love to have readers share any of their snack ideas.

This post contains affiliate links.

33 Super Tasty Healthy Snacks

I am always searching for a perfect go to snack that will fill me up while stoking my body with healthy fuel.  Here is a list of 33 nutrient dense, tasty snacks I rely on to fuel me an my family.

Nut Butter Stuffed Dates

Nut Butter Stuffed Dates

  1. 4 dates stuffed with 1 tbs of nut butter (roughly 180 calories)
  2. Chili Lime Popcorn .
  3. Apple with 1 tbs of almond butter (180 calories)
  4. Frozen banana with 10 almonds (180 calories)
  5. ½ avocado topped with salt, pepper and spoonful of salsa (170 calories)
  6. 2 tbs of chia seeds with ¼ cup of almond milk and ½ cup of blueberries (196 calories)
  7. 1 cup of jicama spears with ¼ cup guacamole and 2 tbs of salsa (165 calories)
  8. 1 cup veggie juice with 4 slices of deli turkey (150 calories)
  9. 3 tbs of hummus spread on hearts of palm spears (180 calories)
  10. 1 100 calories whole wheat pita with 2 tbs of hummus (170)
  11. 1 cup of shelled edamame (200 calories)
  12. 6 dates stuffed with 3 tsps of Gorgonzola cheese and 1 almond each (210 calories)
  13. 2 large hard boiled eggs and ¾ cup of cherries (210 calories)
  14. 1 ounce of turkey jerky, 1/8 cup of slivered almonds and a pear (208 calories)
  15. 9 walnut halves and 1 cup of sliced plums (194 calories)
  16. 4 dried figs and two slices of prosciutto (210 calories)
  17. 1 apple and 1 piece of string cheese (160 calories)
Chocolate Almond Energy Blasts

Chocolate Almond Energy Blasts

18.  Chocolate Almond Energy Blasts
19.  Four fresh figs stuffed with 1 tbs of goat cheese and then drizzled with honey (206 calories)
20.  1 Trader Joes mini fiber cake spread with 1 tbs of nut butter (175 calories)
21.  3 oz of deli turkey spread with 2 tbs of  hummus and then rolled up
22.  One 6 inch whole wheat tortilla, spread with 2 tbs of Trader Joe’s Fat Free Black Bean dip with ¼               avocado,  then rolled up (190 calories)
23.  Trader Joe’s Fat Free Bean Dip spread on 2 oz of deli turkey and ¼ avocado (180 calories)
24.  Medium pear, 1 tbs of chopped walnuts, 1 tsp of honey (170 calories)
25.  Larabar (roughly 200 calories, depending on flavor)
26.  7 oz full fat Greek Plain Yogurt with handful of raspberries
27.  Medium banana with 1 tbs of peanut butter (190 calories)
28.  3 Rye crackers with 1 oz of goat cheese and 1/3 cup of blueberries
29.  1 serving of pita chips and 1 kiwi
30.  1/3 cup of part skim milk ricotta plus 11 chopped smokey almonds
31.  ¼ cup  of Love Grown Granola, ¼ cup of blueberries with ½ cup unsweetened almond milk (166 calories)
32.  2 hard boiled eggs with 2 tsps of sriracha  sauce (165 calories)
33.  1 cup whole strawberries dipped in 2 melted Lindt Excellence Chili Bar squares (141 calories)

Enjoy!!

Also checkout this weeks Cooking For One Series I am participating in.  Here is the line up of amazing bloggers with super yummy recipes.  I can’t wait to try all these recipes!

 

Day
Friends
Sunday, October 5th
Katie @ Whole Nourishment ~ Green Quinoa Bowl
Monday, October 6th
Kellie @ Food to Glow ~ Grilled Shiitake Kimcheese
Tuesday, October 7th
Isadora @ She Likes Food ~ Vegetable Lasagna Roll-ups
Wednesday, October 8th
Dearna @ to her core ~ Roasted Pumpkin and Peanut Soup
Thursday, October 9th
Lynsey @ lynseylovesfood ~ Roasted Root Vegetable Calzones
Sarah @ Highgate Hill Kitchen ~ Spicy-Roasted Chickpeas, Herbed Freekeh & Moroccan Carrot Salad
Friday, October 10th
Grace @ Earthy Feast ~ Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg
Saturday, October 11th
Teri @ Nourished Roots ~ Curried Red Lentil and Roasted Delicata Squash Soup

 

Shared with Urban Naturale and Fat Tuesday.

Dark Chocolate Oat and Seed Snacks

Chocolaty oaty goodness!

Chocolaty oaty goodness!

When I was a kid, occasionally my mom would make Chocolate Chow Mein Noodle Cookies.  I, of course, thought they were the bomb and gave no thought to all the processed ingredients in the noodles or conventional chocolate chips!  I still often feel a nostalgia for some of the “treats” of my childhood but now I have begun to look for ways to make them healthier.  This recipe came out of that nostalgia.

I knew I wanted to keep the feeling of the noodles covered with chocolate but without the unhealthy fat you get from using a fried noodle.  I decided to use Bob’s Red Mill Organic Oats  to take the place of the noodles.  Also,  I wanted to incorporate more protein and healthy omega-3’s in this snack so I added Trader Joe’s Organic Tricolor Quinoa,  Navitas Naturals Organic Raw Chia Seeds,  and  Manitoba Harvest Hemp Hearts.  I added cinnamon for its blood sugar balancing and anti-inflammatory properties and cardamom to aid in digestion.  Finally, instead of using regular milk chocolate, I  switched to Newman’s Own Organic Premium Chocolate Bar, 70% for all the heart healthy flavonoids that come with dark chocolate.  These were VERY  easy to whip up and don’t require any baking!

Everything all mixed up and ready to go in the muffin tins.

Everything all mixed up and ready to go in the muffin tins.

I made sure to press hard on the oat mixture as I added it to each tin so all the ingredients would be compressed and hold together better.

Chocolate oat mixture before it hits the fridge.

Chocolate oat mixture before it hits the fridge.

I have to admit, I wasn’t sure how these would end up.  I worried the oats wouldn’t offer the same feel as the fried noodles.  However, between the oats and the seeds you still got the feel of crunchy, chocolaty goodness!  These turned out super yummy!  Unfortunately, this recipe only produced 7 treats so the next time I make them, I am going to be sure to double the recipe!  (These are best stored in the fridge because the chocolate tends to melt quickly.)

Treats all ready to eat.

Treats all ready to eat.

Dark Chocolate Oat and Seed Snacks

Ingredients

  • 1 1/2 cup of oats
  • 2 tbs of quinoa, toasted
  • 1 tbs of chia seeds
  • 1/4 cup of hemp seeds
  • 1/4 cup of dried cherries
  • 1/3 cup of coconut oil
  • 2 tbs of cocoa powder
  • 4 squares of dark chocolate
  • 2 tsp of cinnamon
  • 1 tsp of cardamon
  • a dash of salt, to taste
  • 1-2 tsp of maple syrup, use to taste

Instructions

  1. Toast quinoa in a dry pan.
  2. Shake pan often to keep from sticking and/or burning.
  3. Remove from fire when quinoa is lightly toasted.
  4. Put chocolate, coconut oil and cocoa powder in double boiler and melt over light heat.
  5. Once melted, stir in the cinnamon, salt, maple syrup and cardamon.
  6. Taste to see if sweet enough for your taste. If not, add more maple syrup.
  7. Once combined, stir in the oats, quinoa, chia seeds, hemp seeds and dried cherries.
  8. Stir until all the dried ingredients are covered with chocolate.
  9. Spoon "dough" into lined muffin cups.
  10. Place in fridge to set.
  11. These will keep best in the fridge.
https://www.nourishedrootspdx.com/blog/dark-chocolate-oat-and-seed-snacks/

This post contains affiliate links.

This post was added to Fiesta Fridays.

Dark Chocolate Nut and Seed Bombs

Dark Chocolate Nut and Seed Blasts- Good for your Heart!

Dark Chocolate Nut and Seed Blasts- Good for your Heart!

I have been so intrigued by all the raw truffle recipes on Pinterest.  Every time I see a recipe for truffles or energy balls, I have to click over to the actual website to see how they are made.  I can’t believe how many different versions there are!  After reading so many recipes and dreaming about how yummy they all sounded,  I decided to try to make some of my own.

Since I am always looking for ways to get more nutrition into my kids, I wanted to be sure my nut and seed bombs offered some health benefits.  Given how each nut and seed has it’s own distinct nutritional benefits, I decide to try to incorporate as many different types of nuts as possible.  I used walnuts for their short chain omega-3 alpha linolenic acid to benefit the heart and give copper and manganese.  I include pistachios for their high fiber content and carotenoids.  Almond butter was used for almond’s high vitamin E, manganese, copper and fiber content.  Finally, hemp seeds were included for another dose of omega-3’s

Chopped walnuts for healthy omega-3's.

Chopped walnuts for healthy omega-3’s.

After grinding up the dates, nuts and seeds, I added the melted dark chocolate.  The dough turned a beautiful, rich brown color and tasted so yummy!

Dough all ground up before heading to fridge.

Dough all ground up before heading to fridge.

I found the balls rolled the easiest by squishing them into loose balls and then rolling them in the chopped pistachios.  After they were lightly covered with pistachios, I would roll them into tighter balls.  (Unfortunately, my ball rolling skills aren’t perfect- the balls are a little lopsided but they still taste delicious!)  It also seemed best to VERY finely chop the pistachios.  They adhered the best when finely chopped!

Blasts all ready to eat.

Blasts all ready to eat.

Dark Chocolate Nut and Seed Bombs

Ingredients

  • 20 dates ground into a paste
  • 1/3 cup of almond butter
  • 1/3 cup of hemp seeds
  • 1 3.5 oz dark (70% or above) chocolate bar, melted
  • 1 tsp vanilla almond milk
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp of cardamon
  • 1/2 cup raw walnuts
  • 1/4 cup of pistachios, finely chopped

Instructions

  1. Grind pitted dates in a food processor fit with an s-blade until a paste forms.
  2. Place chocolate in a double boiler over low heat, stirring occasionally until melted.
  3. Add walnuts and pulse until combined.
  4. Add hemp seed, almond milk, cinnamon, cardamon and sea salt. Pulse until well combined.
  5. Add in melted chocolate and pulse until well mixed with the nuts and dates. You may have to stop and scrape the sides a couple of times.
  6. Place food processor bowl in the fridge for about 20 minutes.
  7. Take nut mixture out of fridge and carefully roll the dough into balls.
  8. The balls can be rolled in chopped pistachios or other nuts according to your tastes.
  9. (I found it was easier to lightly squeeze the dough into balls and then roll them in the pistachios and then roll them some more to make the balls stay together.)
  10. Enjoy!
https://www.nourishedrootspdx.com/blog/dark-chocolate-nut-and-seed-bombs/
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A single blast of nutty goodness.

A single blast of nutty goodness.

I love the bright green of the pistachios contrasted with the brown of the chocolate!  It is so pretty!

A whole bowl of nutty goodness.

A whole bowl of nutty goodness.

Feel free to substitute different nuts or nut butters for any of the ingredients.  I think you can never go wrong with a nut.  Enjoy!

Shared with Rock My Vegan Socks, Girl Meets Nourishment, Today’s Creative Blog, The Novice Gardner and Real Food Fridays.

5 Great Road Trip Snacks

Road trip picture.

Road trip picture.

Summer  has definitely hit and it seems everyone is on the move.  People are visiting family, headed to the beach or checking out the National Parks.  I can’t wait til we get to hit the road.  Beyond the hassles of packing, boarding the dog and planning the trip, one of my biggest concerns is what to bring for car snacks. I don’t want to undue all the healthy eating we have been doing at home by failing to be prepared!!  It never fails that we have barely made it out of the driveway and the kids are already asking what we have to eat.  I have been giving this a lot of thought and this year I am prepared.  Here are five snacks I will be packing.

Blueberries.

Blueberries.

Blueberries.  Blueberries are an amazing car snack.  Pick or buy them, wash them and then store them in your container of choice.  They are a tasty, healthy, sweet alternative to candy and other junk food you might be tempted to pack.  Plus they provide a shot of anti-oxidants, vitamin C and fiber.  Perfect to keep you regular when your routine is out of whack.  Read more about the benefits of eating berries here.

Nut butter stuffed Dates

Nut butter stuffed Dates

Nut Butter Stuffed Dates.  These portable little beauties offer a hint of sweetness with a little bit of salty thrown in.  There are currently so many options for different nut butters.  I often use pistachio but experiment with what is your favorite.  Here is a recipe but they are so simple to create.  Just slice the date down one side, remove the pit and then stuff with the nut butter of your choice.

Trail Mix.

Trail Mix.

Trail Mix.  The great thing about trail mix is it can be completely customized to your own individual taste.  Take the kids to  a store with bulk bins and let them choose what they would like in their own “special” trail mix.  Chocolate chips, nuts, dried fruit, sesame crackers- it is all good!  Just be aware that some dried fruits have added sugar.  Once the kids have chosen their ingredients, you can pack each kid their own bag of “special” mix.

Fermented Blueberry SodaFermented Blueberry Ginger Soda.  This snack takes a little more planning because creating the ingredients for the ginger bug takes about a week.  However, having a cool, refreshing, healthy alternative to soda while on the road is well worth it.  Plus it will provide your gut with healthy probiotics while you are traveling. Here is the recipe for Fermented Ginger Blueberry Soda.

Yum!  A whole container of granola!

Yum! A whole container of granola!

Granola.  Jane’s Chocolaty Gluten Free Granola is a great road trip food.  Portable, healthy and no refrigeration required.

These are just a few ideas!  I would love to hear about what other families take on their road trips.

Shared with REal Food Forager, Gluten Free Homemaker,  Urban NaturaleReal Food Wednesdays and Allergy Free Alaska.

Car Photo by Les Chatfield on flickr with text added by me.

Trail mix photo by Sara Milne on flickr.

Blueberry photo by Mr. TinDC on flickr.

Dark Chocolate, Cherry and Hazelnut Bark

Finished chocolate cherry hazelnut bark.

Finished chocolate cherry hazelnut bark.

As you may have guessed from reading my blog over the last few months, I do love dark chocolate.  In fact, in moderation, it is one of my favorite foods.  I am always thinking about ways to incorporate it into my diet. (Read more about the benefits of dark chocolate here.)  When I was little, my mom use to make candy barks for the holidays.   Her bark involved making an amazingly yummy toffee and then covering it in chocolate.  This seemed like more steps than I was prepared for today so I decided to try a bark that felt a little less complicated.  I already had the four ingredients for this bark in my house so it felt like a no brainer to combine them to make a tasty treat.

Ingredients for yum!

Here are the cherries and nuts all ready to be added to the melted dark chocolate.  I roughly chopped the nuts but you can make them as fine as you want depending on your preference.

Chopped hazelnuts and dried cherries.

Chopped hazelnuts and dried cherries.

Even though I used ingredients I already had in my house, I was so excited because for my birthday, I received a cookbook called Nuts in the Kitchen by Susan Herrmann Loomis with all sorts of recipes about cooking with nuts.  In reading the book, I was intrigued by all the benefits offered by each specific nut.  I live in Oregon whose state nut is the hazelnut.  Hazelnuts are everywhere and so delicious. In her book, Susan points out that hazelnuts “contain some folate (or vitamin B9) which helps the body make new protein and red blood cells…Hazelnuts also contain generous amounts of copper and manganese.”  Dried cherries, one of the other ingredients in this recipe, also provide a good source of copper.  Their tart- sweet taste also offers the benefits of Vitamin A and Vitamin C. (And of course, don’t forget all the benefits of dark chocolate.)  I hesitate to call this bark a candy because there are so many benefits to eating it!!

Finished dark chocolate, cherry and hazelnut bark.

Finished dark chocolate, cherry and hazelnut bark.

Dark Chocolate Cherry and Hazelnut Bark

Ingredients

  • about 6.5-7 oz of dark chocolate
  • short 1/2 cup of hazelnuts, chopped
  • short 1/2 cup of cherries
  • Fresh ground sea salt, optional

Instructions

  1. Melt dark chocolate in double broiler on the stove.
  2. While melting, chop nuts to desired size.
  3. Line pan with parchment paper.
  4. When chocolate finishes melting, fold in cherries and nuts.
  5. Pour chocolate mixture onto parchment cover pan.
  6. Spread mixture across pan.
  7. Grind salt on top if using.
  8. Let sit out for at least 2 hours or until hard.
  9. Break into bite sized pieces.
  10. Enjoy!
https://www.nourishedrootspdx.com/blog/dark-chocolate-cherry-and-hazelnut-bark/

A couple of hints:  This bark was packed with nuts and cherries, if you prefer a higher ratio of chocolate to mix ins, I would either melt more chocolate or reduce the amounts of the cherry and nuts.  Also, next time I make this, I will be a little more generous with the salt.  It is sooo yummy with the sweetness of the chocolate that I think a little more would be nice.

This recipe lends itself to lots of experimentation.  I am already thinking of potential ingredients for the next round.  What are your favorite ingredients in candy?

Post shared with A Glimpse Inside, Homespun Oasis, Gluten Free Homemaker and Live laugh Rowe.

Pistachio Nut Butter Stuffed Dates

Nut butter stuffed Dates

Nut butter stuffed Dates

I am always searching for the quick snack that is the perfect blend of salty and sweet-ready on a whim and easy to grab and go.  These pistachio nut butter stuffed dates meet those requirements.  They  are so easy to make and can be adjusted to include any nut butter you have on hand.  Don’t like pistachios?  Make yourself a walnut butter for a blast of healthy omega-3’s.  Have a jar of almond butter that has been hanging around for awhile?  Grab it, stuff it in some dates and chow down.

I find these dates a perfect snack for pre and post workout.  The nut butter provides a hit of protein for muscle recovery, while the dates give a blast of sugar to help fuel your workout.  ( Even though dates have sugar, they are considered a low GI food because they provide both some protein and fiber to slow the absorption of the sugar.  They are also a good source of  Vitamin B6 and the minerals Potassium, Copper and  Manganese.)

I happened to have pistachios on hand so I decided to make a pistachio nut butter.  However, any nut will do.  I also decided to add some ground flax seed to add some healthy omega- 3s.

Flax seeds ready for grinding.

Flax seeds ready for grinding.

I pre-ground the flax seed in a coffee grinder because I find my food processor has a difficult time grinding them finely. dates

Pistachio Nut Butter Stuffed Dates

Ingredients

  • Pitted dates
  • 1 cup of pistachios
  • 1/4 cup of ground flax seeds
  • 3 tsp cacao powder
  • 1/4 tsp of salt (taste your butter and adjust based on your taste)
  • 1 1/2 tbs of melted coconut oil (more if needed)
  • coconut for sprinkling

Instructions

  1. Grind your flax seeds.
  2. Slice dates down the middle but not all the way through. You want them to open up but not break in two pieces.
  3. Put pistachios, cacao and salt in food processor.
  4. Begin to grind nuts.
  5. Stop to scrape down sides as needed.
  6. Add oil and flax seeds.
  7. Grind some more.
  8. Nuts will gradually break down and form a crumb texture. Continue grinding until crumbs begin to stick together and a nut butter forms. This may take a few minutes.
  9. Carefully spread nut butter in the inside of the dates.
  10. Sprinkle with coconut.
  11. Enjoy!
https://www.nourishedrootspdx.com/blog/pistachio-nut-butter-stuffed-dates/

What nut butter would you like to try?

Shared with Food Renegade, Today’s Creative Blog, Six Sisters Stuff, A Southern Fairy Tale  and The Idea Room.

Jane’s Chocolaty Gluten Free Granola

photo 3 (5) I have been in a bit of a breakfast slump lately.  My normal rotation of chia pudding, warming grain cereal with coconut yogurt and fried egg sandwiches with avocado and hot sauce on sprouted bread is getting a little repetitive.  As I was pondering what new addition I could make to my routine, I remembered an old recipe my friend, Jane, gave me for a super yummy, chocolaty gluten free granola. When I pulled the recipe out of my recipe box, it was covered in peanut butter smears and coconut oil stains- signs of a well used recipe.  I remembered this granola not hanging around long in my household which confirmed I should reintroduce it to my family.  I was excited to have this back as an option for my breakfast routine (or snack or dinner or any other time I had a hankering for chocolaty goodness!).  As I looked at the recipe, I realized there were a few items I wanted to tweak from the original recipe based on the family’s changing eating habits but for the most part I left it as is.  (I also changed a few ingredients based on the

types of dried fruit and nuts I had in my house.)

Dry ingredients all combined.

Dry ingredients all combined.

 

Nut butter, syrup, agave and coconut oil starting to melt.

Nut butter, syrup, agave and coconut oil starting to melt.

 

Melted wet ingredients.

Melted wet ingredients.

I used a combination of maple syrup and agave for my sweeteners but you could substitute honey or brown rice syrup if those are more to your liking.  When you mix in the warm, wet ingredients, your chocolate chips will melt, spreading chocolate throughout the whole mixture.  I like it this way because then I get a hint of chocolate in every bite.  However, if you like granola with solid chunks of chocolate, I would wait to add the chips after the wet and dry ingredients have cooled a little bit.

Wet and dry ingredients all combined.

Wet and dry ingredients all combined.

As you can see from the photo above, everything is lightly coated but not soaked.

Granola ready to go into the oven.

Granola ready to go into the oven.

The recipe calls for only 30 minutes in the oven but mine took much longer (almost 50 minutes).  (My oven runs a little cold so be sure to base your cook time on your own oven.)

Yum!  A whole container of granola!

Yum! A whole container of granola!

Chocolaty Gluten Free Granola

Ingredients

  • 3 cups gluten free oats
  • 1/3 cup of amaranth, soaked (This is optional. I had it so I added it for a protein boost.)
  • 1/4 cup flax seeds (1/2 of them ground, 1/2 of them whole)
  • 1/4 cup of sunflower seeds
  • 1/4 cup of coconut
  • 1/4 cup of dried blueberries
  • 1/4 cup of dried cherries
  • 1/4 cup of chocolate chips (vegan or regular)
  • 1/4 cup of chopped walnuts (Any nuts will do. Go with what you have available or what you like.)
  • 1/4 cup of chopped pecans
  • 1/2 cup of almond butter (Any nut butter will work in this recipe.)
  • 1/4 cup of agave
  • 1/4 cup of maple syrup
  • 1/2 tsp of vanilla
  • 5 tbs of coconut oil

Instructions

  1. If using amaranth, soak for at least six hours and overnight if possible.
  2. Preheat oven to 300 degrees.
  3. Combine all the dry ingredients in a large bowl.
  4. In a sauce pan, over low heat, combine almond butter, vanilla, agave, maple syrup and coconut oil.
  5. Stir until well combined.
  6. Add wet ingredients to dry ingredients.
  7. Stir until all dry ingredients covered with almond butter mixture.
  8. Press into a pan.
  9. Place in oven for at least 30 minutes. Stir every 10 minutes. (Mine took over 50 minutes to be fully cooked but you will have to keep checking for when it looks done to you.)
https://www.nourishedrootspdx.com/blog/janes-chocolaty-gluten-free-granola/

Enjoy!

Enjoy!

This post is part of a Friday Link party of Nap time Creations,  Today’s Creative Blog, Live Laugh RoweGluten Free Homemaker, The Nourishing Gourmet and The Shabby Nest.

This post

Seven Seed Bars

Photo by Naomii on flickr.

Photo by Naomii on flickr.

One of the major bonuses of being in a Wholistic Nutrition program is having other students and teachers cook for you.  We have shared some seriously tasty meals in the year we have been in school.  In one of our beginning classes, the Wellspring teachers brought a snack bar that has become a stable in our house.  This bar is something I can cook up in a short amount of time and know the boys are getting some good, healthy nutrition in a grab and go package.  These bars do not hang around very long in our house.

Measured quinoa.

Measured quinoa.

 

Roasting macadamias and quinoa.

Roasting macadamias and quinoa.

 

Stirring up some seeded goodness!

Stirring up some seeded goodness!

 

Seven seed bars ready for consumption.

photo 3 (20)

 

Seven Seed Bars

Ingredients

  • ½c quinoa toasted
  • 1 ½c almond butter
  • ½c maple syrup (I don't like mine really sweet, so I often short my 1/2 cup a little.)
  • ½c brown rice syrup or agave (I will also short this a little too.)
  • ¼tsp cardamom
  • ¼tsp cinnamon
  • ½c sunflower seeds toasted
  • ¾c pumpkin seeds toasted
  • ¼c hulled hemp seeds
  • ½c macadamia nuts toasted & chopped
  • ¼c cacao nibs (sometimes I leave these out, depending on if I have them or not)

Instructions

  1. Toast nuts and quinoa in 350 degree oven or on the stove top in a heavy pan.
  2. Raise oven temperature to 350 degrees.
  3. Mix almond butter, syrups and spices.
  4. Add all seeds.
  5. Mix well.
  6. Oil a 9x13 pan and spread batter evenly.
  7. Bake 15 minutes til golden brown.
  8. Cool before slicing.
  9. Stores well in the fridge for about a week but only if they don't all get eaten in the first hour.
https://www.nourishedrootspdx.com/blog/seven-seed-bars/

As you can see, these are an amazingly dense bar, packed with nutty nutrition.  These bars offer a high amount of protein in a small package.  Quinoa is a gluten free seed which is an excellent source of vegetarian protein.  It contains eight essential amino acids our body needs to thrive.  One cup has 5 grams of fiber and is an excellent source of manganese, potassium, copper, B6, phosphorous and thiamine.

Almonds have been recommended for years as a quick source of healthy protein.  They contain two essential brain nutrients, the amino acid, l-carnitine and riboflavin.  Both nutrients have been shown to increase brain activity.  Almonds help raise the HDL cholesterol, “good”  cholesterol, and lower the LDL (bad cholesterol) in the body.  They also contain high levels of phosphorous with helps build strong bones and teeth.

Depending on the other nuts or seeds you choose to use in this recipe, you can create a nutritional powerhouse for your own family based on the flavors and textures they enjoy.

This post shared with Gluten Free Homemaker.

 

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