Product Review: Clif Gluten Free Bars

Call me crazy (go ahead, most people do), but I feel my best physically and mentally when the food that I eat is properly sourced. For me, this means that in a perfect world, I would be eating organic 100% all of the time. And in this perfect world of mine, I would not be eating food that is packaged - as I would be eating fresh unprocessed food at all times (ha!).

Well, dear friends of mine, we live in an imperfect world (but that is kind of cool right? Because imperfections are beautiful...), and this means that I do infact eat foods that are packaged. But the beauty here is that I get to choose which products I buy and allow to pass through my lips.

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It goes without saying (except I'm about to say it), that any food I eat that comes from a package needs to be free of gluten, dairy, and sulfites. And I prefer organic... and of course non-GMO ingredients. I also like to stick to my  'Rule of 7.' Meaning, the product does not contain more than 7 ingredients. While our world (especially in the States) is becoming more and more aware of how ingredients are sourced and the damage that occurs as a result of processed foods, these natural products are still hard to come by.

World, meet Clif Bar

Wait... you may have already met. But, did know that Clif bars are all organic and they have bars that are gluten free? Not only that, Clif Bar was born out of an innovative business model guided by Five AspirationsSustaining our Business, Brands, People, Community and, the Planet.

That's a company that I can stand behind and feel good about consuming their products.

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I had the pleasure of trying out some samples and my favorites of the fruit & nut and fruit & seed line, happen to meet my 'Rule of 7.' These are gluten, dairy, and soy free.

Favorite #1) Cherry Pumpkin Seed

Holy goodness! I love this bar, it's not too sweet and with the superfood pumpkin seeds, they are the perfect snack. These contain just 6 ingredients: 

Organic Dates, Organic Pumpkin Seeds, Organic Cherries, Organic Apples, Sea Salt, Organic Rosemary Extract.

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Favorite #2) Dark Chocolate Almond Coconut

When the afternoon rolls around and you just want a handful of chocolate chips... (wait, is that just me?) Get your fix and then some with the Dark Chocolate Almond Coconut bar. Simply heavenly and with a perfect mixture of healthy fats, this bar curbs that sweet tooth square away (I don't even know if that expression makes sense but it did in my head). Six simple ingredients in these bad boys also: Organic Dates, Organic Almonds, Organic Unsweetened Dark Chocolate, Organic Coconut, Organic Virgin Coconut Oil, Sea Salt.

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Though they don't meet my 'Rule of 7' criteria, the Mojo Trail Mix Bars are also amazing. And they remind me of Chris Beard's song, All Night Long. Since they have a bit more ingredients including rice and soy, I save these for my long hikes. It is probably of no surprise that my favorite Mojo is the Dark Chocolate Cherry Almond.

Favorite #3) Dark Chocolate Cherry Almond

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I was talking with my sister about the Mojo Clif bars and how I was going to write this post and she also tried these bars -  and I couldn't have articulated it better myself:

"It's something more fun - it's not like other bars where you're like 'OK, I'm going to eat this bar to get my nutrients and protein in even thought's not that great - the Mojo bars are actually good they have a different texture and great taste. It's a bar I'm actually excited to eat." 

So there ya' have it folks, for your next trip, hike, or snack after coffee - pack along some Clif bars. For the gluten free bars, stick to the ones below:

And stay connected with Clif Bar @Clifbar and www.facebook.com/clifbar

-AEB

Lavender Lemon Pancakes

Oh...and, this recipe also works for bread (see adaptations below). 

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There are some (like my sister) that think eating lavender is 'weird,' or they think it's 'like eating perfume.' I, am not one of those people. In fact, I would go far as to say that I love the taste of lavender. Plus, it's ridiculously good for you.

So, I made these pancakes the other night for a quick bite to eat the next day while at work. I'm pretty sure that I said out-loud "whoa, these are frickin' delicious!" Yeah...

Lavender Lemon Pancakes

1 egg, cage-free/organic
1/3 cup applesauce
1/2 cup white rice flour
Dash of cardamom
Pinch of sea salt
1/4 cup oat milk *
2 tbls fresh lemon juice
Pinch of dried lavender flowers
1 tsp baking powder

Method:

Coat a large skillet with some coconut oil (extra virgin/unrefined or your favorite oil) and heat on medium.

In a medium-sized mixing bowl whip the egg and applesauce together. Add in the rice flour, cardamom, sea salt and oat milk, stir well. Next, add in the lemon juice and lavender then the baking powder. Mix thoroughly until all ingredients are well incorporated.

Pour ~ 4 pancakes in the the skillet. Heat about 3-4 minutes on one side (or until tops begin to bubble). Flip, and heat on the other side for about 3 minutes or until they begin to brown.

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Seriously, YUM! I was not expecting this to be so good.

Now, to make this a bread:

4 egg whites, cage-free/organic (reserve yolks)
2 egg yolks
3/4 cup applesauce
1 cup white rice flour
1/2 cup oats (certified gluten free)
Heavy dash of cardamom
Dash of sea salt
1/2 cup oat milk *
1/4 cup fresh lemon juice
Dash of dried lavender flowers
2 tsp baking powder

Method:

Coat a bread loaf pan (I used glass) with extra virgin/unrefined coconut oil (or oil of your choice).

Whip the egg whites until they begin to froth but do not whip them so that they are white. Set aside.

Combine the egg yolks and applesauce. Add in the rice flour, oats, cardamom and salt. Mix well then add in the remaining ingredients and stir until all ingredients are well incorporated.

Bake at 350 for 25 minutes, cover with foil and bake for another 25 minutes. Remove the foil and bake uncovered for another 10 minutes.

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A...maz...ing.

* If you have a significant allergy/intolerance to gluten, be sure to check the label on your oat milk and make sure it was made in a gluten-free facility as there is potential for gluten-cross contamination with oats.

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Enjoy!

-AEB

Spinach Bread Loaf

Well, I really wanted to get this recipe out sooner because I am kind of in love with it, alas, life had its way with me again. So, I apologize for the delay, only because this recipe should most certainly make its way into your life.  

You all know how much I love breads and pancakes, so I thought, why not combine my favorite bread recipe with my favorite pancake recipe?

I now present to you my newest favorite.... Spinach Bread Loaf. Oh yes. 

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Spinach Bread Loaf

1 cup apple sauce (unsweetened)
2 egg yolks, organic/cage-free (reserve the whites)
4 egg whites
1 tsp vanilla
2 tsp 100% pure maple syrup
1 cup brown rice
1 cup oats
1/4 cup tapioca starch
1 cup spinach, chopped
Heavy dash of cardamom
Heavy dash of turmeric
Pinch of sea salt
1/4 tsp baking soda
1/2 tsp apple cider vinegar

Method: 

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.  

In a large bowl, thoroughly combine the egg yolks, apple sauce, vanilla and maple syrup. Add in the flours, spices and spinach and mix until all ingredients are incorporated. Lastly, add in the baking soda and apple cider vinegar and mix well.

Grease a bread loaf pan (I used grapeseed oil) and bake at 350° 25 minutes, turn down to 300° and bake another 15 minutes with foil over-top. 

Delicious! 

When the temperature drops enough for me to not feel insane for turning an oven on, I'll be making this again.  Yes, even on the coast in Northern Maine, it's HOT. I love it... I really do.

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Enjoy (for brekki, lunch, dinner or a snack! :))

-AEB

Banana & Pear Chai Spiced Bread

The idea of a chai spiced bread had been spinning around in my head for a few days before I made this. Then, the thought to put some pear in it came to me and I couldn't wait to try it out. Seriously... delicious. I may have said this before, I'm sure that I have (because I'm vain like that...), but this is likely my favorite bread to-date.

Banana & Pear Chai Spiced Bread

3 bananas (very ripe or previously frozen)
2 egg yolks (reserve the whites)
4 egg whites
1 tsp 100% pure maple syrup
1 tsp vanilla
2 cups brown rice flour

Chai spice:

  • Dash of ginger
  • Dash of Cardamom
  • Dash of cinnamon
  • Pinch of clove
  • Pinch of Nutmeg 

Pinch of sea salt1/4 tsp ground flax-seed (optional)
2 tbls grapeseed oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp apple cider vinegar
1 pear, peeled & diced (I used Bartlett)

Method:

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.

Thoroughly blend together the bananas, yolks, maple syrup and vanilla. Add in the flour, chai spice, sea salt, flax-seed and grapeseed oil, stir well.

Fold in your egg whites and thoroughly combine with the dough. Add in the baking powder and soda and top with the apple cider vinegar. Give it a good stir and then fold in the pear.

Bake at 350º for 30 minutes, cover with foil and then back another 15-25 minutes or until a toothpick comes out clean. 

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I will definitely be making this one again.

Enjoy ;)

-AEB

Krista's Hearty Spinach Pancakes

I've gone through many phases with many foods. I love them for a while, I hate them for a while, or I am indifferent to them for a while. But not pancakes. No, through all of the years and experimenting with different foods and diets, my love of pancakes has never faded. Oh dearest pancakes, I will love you 'til the end. 

I could eat pancakes right now. And, I had some for breakfast this morning. In fact, I've had pancakes for breakfast every morning now for about a week. Yep. True story. 

Now, I am calling these "Krista's Hearty Spinach Pancakes," because my sister, Krista, turned me on to putting spinach (and turmeric) in my pancakes as well as using the

King Arthur brand of pancake mix. You could, of course use your own flour blend (I have various pancake recipes on here, just search in the upper right hand corner ;)) and make them from scratch... but I've been a tad lazy lately. And, this brand pretty much rocks. As far as pre-packaged goes, the list of ingredient s isn't toooo bad, so I'm feeling OK about it. Actually, I am feeling great about it because these pancakes have been a staple for me these days ;)

King Arthur Pancake Mix

King Arthur Pancake Mix

So, without further adieu... 

Krista's Hearty Spinach Pancakes

(Variation One egg-free)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1/3-1/2 cup of water

Method

Simply combine all ingredients together, the water will vary depending on if you've used a bit more or less pancake mix and how thick or thin you prefer them. You can play with the amounts a bit. 

Heat your skillet to medium with some EVOO (or any other oil you like), form two-three pancakes on the skillet and turn down to low-medium. Cook for about three minutes, flip and cook another three. I like to flip them again and do another minute on each side. 

This variation omits the egg and oil. I like to make these the night before my early shift mornings so that I can just grab them and go the next morning. They are the perfect fuel ;) 

Variation one, egg-free pancakes with a side of eggs :)

Variation one, egg-free pancakes with a side of eggs :)

And...I like to top them with raw honey... ;)))

Krista's Hearty Spinach Pancakes

(Variation Two with eggs)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1 egg, organic cage-free
1 tbls grapeseed oil
1/4 water

These are even a bit more hearty, I usually have these on my days off... and sometimes add blueberries or raisins. And eat them very, very slowly... savoring each and every bite. 

Variation two

Variation two

By the way, the turmeric and spinach are both very subtle  I love the taste of both ingredients but you really cannot taste them very much so if you are not a fan, try it anyway - you may be pleasantly surprised.

Fabulously simple. Thank you sweet sister of mine for inspiring this one!

Enjoy ;) 

-AEB

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

I love experimenting. So, I figured that I would try another vegan bread. Yes bread with no yeast... or eggs. 

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

1 cup apple sauce
1 tbls chia seeds (I used white, black would also work)
3/4 cup water
3 tbls ground flaxseed
1 tsp 100% pure maple syrup
1 + 1/4 cup whole grain brown rice flour
1 cup almond meal
Dash of sea salt
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp baking powder

Method:

In a large bowl, combine the chia seeds with the apple sauce and let set for about 10 minutes.

In a small bowl or measuring cup, combine the water and flaxseed and let set for about 10 minutes.

Both of these will start to thicken and 'gel.'

Add the maple syrup, brown rice flour, almond meal, sea salt and oil to the applesauce/chia seed mixture and stir well. A dough will begin to form.

Fold in the flaxseed mixture and grapeseed oil and then add in the apple cider vinegar, baking soda and baking powder. Stir until all ingredients are incorporated.

In a greased loaf pan (I used grapeseed oil), bake at 350° for 25 minutes. At 25 minutes, cover with foil and bake for about another 20 minutes.

Note, when making a gluten-free bread that is also egg-free AND yeast-free... any sort of 'rise' is success in my book :) 

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Delicious. This bread was super moist, dense and awesome. And pretty amazing with coconut oil and cinnamon spread on-top.... 

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Enjoy ;)

-AEB

One-Minute Savory Oat Muffin

I am into savory lately. Maybe it's the winter months? I'm not sure, but this muffin came out fan-tas-tic. I hope you can all tell how I am saying 'fantastic' right now. It's like 'faaaaan-tAs-tic.'

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Ok, moving on...

One-Minute Savory Oat Muffin

1/2 tbls grapeseed oil
1 egg - organic, cage-free
1/4 + 1 tbls oat flour
1 tbls ground flaxseed
Pinch of sea salt
Pinch of garlic powder
Pinch of rosemary (dried)
Pinch of chives (dried)
1/2 tsp baking powder

Method:

Coat a small ramekin or a coffee mug with the grapeseed oil (there will be some left over, keep that in). Whisk the egg in with the oil and then add the remaining ingredients. Stir well until all ingredients are incorporated. 

Heat in the microwave for one minute.

Allow to cool for a minute or do an then flip over to remove (it should slide right out).

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This has an amazing bread consistency. So good and perfect for lazy mornings.... or evenings... or afternoons... ;)

And what's better than a one-minute muffin? If you haven't seen it, here is a grain-free version a one-minute muffin.

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Enjoy! ;)

-AEB

Homemade Mustang Bars

Umm... wow. Yum. Yum.Yum. For real. This is some serious goodness. I am typically a 'one is enough' gal but these had me reaching for another one immediately after my first one. And so it began...

I am calling these 'Homemade Mustang Bars' because I got the idea from Paleo Treats. Note, I have not actually had their 'Mustang Bars.' And call me crazy, but I'm not going to spend $45.00 for 10 bars. But they looked interesting, so I looked at the ingredient list and made my own (omitting the almond flour and adding macadamia nuts). Obviously, I have no idea the portions that they used to make theirs so I basically did mine based on experience and what I had on hand.

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Homemade Mustang Bars

1/3 cup pumpkin seeds, lightly salted
1/3 cup (crunchy) almond butter
1/3 cup raw walnuts, crumbled
1/3 cup unsweetened coconut flakes
1/4 cup raw macadamia nuts
1/4 cup raisins
2 tbls vanilla
3 tbls honey
1/3 cup coconut oil (melted) 

Method

Well, my food processor is still taking some time off so I mixed this together by hand. Simply add all of the ingredients in one by one in the order that it is listed above, mixing the melted (30 seconds will do) coconut oil and honey in last. 

Form bars and wrap in cellophane and store in the fridge. 

Yields ~ 8 bars  

Now, having had these, I will say I would definitely pay $4.50 for one bar. So, mad props to Paleo Treats

I need another word for YUM... 

Enjoy ;)

-AEB

Product Review: Artisana Butters

Artisana! I even love to say their name. I had the pleasure of trying out some samples from Artisana recently and... I am certain I will be finding room in my kitchen for more Artisana products. 

Now, for these heavenly lil' packets...

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Cashew Butter: The cashew butter is almost like a frosting. Not in sweetness but in the buttery, smooth texture. This could be used for various frosting or cream cheese replacements. Loved it.

Almond Butter: I eat quite a bit of almond butter and loved this one because it is simply raw almonds. Many other almond butters have other  ingredients such as salt and cane sugar. There are SO many uses for almond butter. I like to enjoy just by itself or with a banana or apple. Yum :)

Cacao Bliss: OK- not sure this needs much of description. Cacao Bliss is bliss. Seriously. Delicious.

Macadamia Butter: I LOVE this butter. So good. I have made my own macadamia butter in the past theirs has cashew butter in at as well (here is why) which makes it super creamy. I enjoyed this plain but macadamia butter can be used in various recipes to replace cheese (especially ricotta), cream cheese or frosting.

Pecan Butter: Well, I love pecans to begin with but this butter was fantastic. I like to enjoy this one by itself but could be added to so many different foods... Perfect...

My favorite? 

If I had to choose, I may choose the pecan and macadamia....together... A wonderful bit of mother nature. 

Perhaps the best attribute to Artisana products is that their ingredients are completely natural and simple. The butters have few ingredients and often just one. Purely simple and natural :)

Discover more about Artisana here.

Enjoy! 

-AEB

Brown Rice Flour & Apple Sauce Waffle

I may have a subconscious mission in life to come up with as many waffle recipes as I can conjure. I love waffles. Everything about them and the fact that they are a popular breakfast item just makes them that much more appealing to me.

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These waffles are not super sweet which is what I prefer (you could add some honey or maple syrup to your batter). I paired mine with berries (and topped with an egg). 

Brown Rice Flour & Apple Sauce Waffle

1 cup apple sauce
2 eggs, organic cage-free
1 tsp vanilla
1/2 cup water
1 cup brown rice flour
1/4 cup almond meal
1 tsp ground flaxseed
1/4 tsp baking soda
1/2 tsp apple cider vinegar
Dash of cinnamon 

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large mixing bowl, whisk the eggs, apple sauce, vanilla and water. Blend well and then add in the brown rice flour, almond meal and flaxseed. Stir until all of the ingredients are incorporated. Add in the baking soda, apple cider vinegar and cinnamon, stir until a batter forms.

Heat in the iron for about 2.5 minutes or until your iron signals that they are done.

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I am a big fan of huge breakfasts on the weekends. Big. Huge. (Those words will forever remind me of this scene from Pretty Woman).

Yum.

Seriously.

Enjoy (with some French Pressed Sumatra... ;))

-AEB

DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

Another rock-star DAMY recipe. I tweaked the ingredients a bit but the credit still goes to her. Thank you kindly ;)

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DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

2 cage-free organic eggs (separated)
2 tbls honey
1 tsp vanilla
2 cups almond meal
1 tbls fresh lemon juice
1 tbls lemon zest
2 cups finely diced fresh strawberries
Pinch of sea salt
2 tbls grapeseed oil
1/2 tsp baking soda
1 tbls apple cider vinegar

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Method

In a small bowl whisk together the egg whites until they begin to turn white but not frothy, set aside. In a large bowl combine the egg yolk, honey an vanilla. Add in the almond meal, lemon zest, lemon juice and strawberries. Mix well and then add in the salt and grapeseed oil. Once ingredients are well incorporated, add in the baking soda, apple cider vinegar and fold in the egg whites. Stir well until a nice dough forms. 

Grease tins with grapeseed oil and fill each tin about 3/4 full. Bake at 350° for about 25 minutes. 

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Yields ~ 10 small muffins 

Enjoy (with some tea while watching Grey's Anatomy... ;))

-AEB

Fig, Macadamia, and Cacao Balls

Well, my food processor may be broken ( ;((( ) but that will not stop me from experimenting with different homemade balls! Yes, I know, my sister has reminded me that the names of these tasty treats are not ideal. But I looked up synonyms to 'ball' or 'balls' and I assure you, there is no better word. Let me know if you find one...

I didn't have dates which is what I typically use for homemade bars/balls but had exactly 15 dried mission figs. And my mission was to make something simple and delicious.

Mission accomplished.

Fig, Macadamia, and Cacao Balls

15 dried mission figs
1/4 sunbutter
1/4 macadamia nuts
1 tbls raw cacao
Dash of cinnamon

Method:

Well, if you do have a food processor, throw all of the ingredients in and let it do its thing. If not... use a spoon and knife to chop all of the ingredients together.

Roll into desired shape. Wrap in cellophane and store in the refrigerator.

Yields ~ 5 small balls

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Enjoy ;)

-AEB

Chevre Goat Cheese Stuffed Dates

OK, I know that I post some easy recipes but I'm telling you, this may be the easiest AND was a big hit at a dinner party.

So, I'll get right on with it...

Chevre Goat Cheese Stuffed Dates

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2 packages of Medjool dates, pitted (any kind of date would work)
2 packages of chevre goat cheese crumbles

This was for a large group so you could cut the amount down to suit your needs.

Method:

Slice the dates down the middle, stuff with the goat cheese crumbles (I used a very small spoon to do this) and serve ;) Store in the refrigerator if you make ahead of time.

I must admit, these were quite heavenly... 

Enjoy ;)  

-AEB

Lemon Poppy Seed Muffins

I love creating new recipes. And really love it when they turn out. And love it even more when it's muffins.

I've yet to meet someone that doesn't like muffins...If you are out there, please don't let me know. 

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Oh, and I am lovin' Bob Marley right now. Ya dig? ;)

Lemon Poppy Seed Muffins

2 eggs, separated
1/2 of a ripe banana
1 tbls honey
1 tsp vanilla
1 cup brown rice flour
1 cup almond meal/flour
1/2 of a lemon (juice & flesh)
1/4 grapeseed oil
Pinch of sea salt
1 heaping tbls poppy seeds
1/2 tsp baking soda

Method:

Turn on Bob Marley.

Whip the egg whites until they start to 'froth' (not foam) in a small bowl and set aside.

In a large mixing bowl, whisk together the egg yolks, banana and vanilla. Add in the brown rice flour and almond meal. Mix until a dough begins to form, add in the lemon (juice and flesh - be sure to remove any seeds that may fall out) and grapeseed oil and give it a good stir, until the oil is mixed in thoroughly. Add in the remaining ingredients and fold in the egg whites.

Grease tins (I used grapeseed oil) and bake at 350° for about 15 minutes or until a toothpick comes out clean.

Yields ~ 12 small muffins 

Enjoy out the oven... maybe with coconut oil smothered on them... ;)

-AEB

Carrot Pie Protein Balls

Yes!!! :) 

These really are like mini pies. Mini raw pies of goodness. And they are not too sweet, so you may want to adjust the recipe to your liking.

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Carrot Pie Protein Balls

1 cup whole rolled oats (certified gluten free)
3 medium sized carrots, finely shredded
1/2 cup almond butter
1/4 cup raisins
1/4 cup raw pecans, chopped
1 tbls 100% pure maple syrup
1/4 cup ground flaxseed
Dash of cinnamon
Dash of nutmeg

Method:

Shred the carrots in your food process, combine all ingredients in a large bowl and mix thoroughly. Roll into desired size balls and store in the refrigerator.

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Yes, totally love these ;) Perfect for a pre-work out energy boost. 

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Enjoy! ;)

-AEB

Protein Power Pancakes

You all know how much I love pancakes. And waffles. And breakfast. Mmm bliss. This recipe came to me at about 6AM when I woke yesterday (on a Saturday...), had some almond butter with honey and a large glass of water to hold me over, wrote some emails, listened to some tunes (lovin' this cover by Chris Cornell) and pondered what I would put in my soaked oats pancakes...

And what was created was quite delicious.

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Protein Power Pancakes

1 cup soaked oats (Certified Gluten Free)
2 tbls apple sauce
2 eggs, oragnic/cage-free
1 tbls
PB2 (powdered peanut butter)
Dash of cinnamon
Pinch of cardamom
Pinch of sea salt
2 tsp baking powder
1 tbls coconut oil (for the skillet)

Method:

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Heat a large skillet  on medium with coconut oil. Drop desired size pancakes onto the skillet and turn down the heat to low-medium.

Cook on one side for about 4 minutes or until the top begins to bubble a bit. Flip and cook for about another 4 minutes on that side. Turn heat down to ow and flip and heat each side for about another minute.

Yields ~ 3 GIANT pancakes or 4-6 small/medium

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Enjoy (with some Pete's Sumatra and fresh berries ;)) 

-AEB

Better than Cookie Dough Protein Balls

Admittedly, I don't eat cookie dough anymore... BUT there was a time when I did. Yes, indeed. For lunch. Quite often. From Papa Murphy's. The whole thing. That would be after my cheesy bread-sticks from Domino's and my cigarette. Along side my Mountain Dew.

Yes, that is a true story. Ashley was the epitome of a junk food junkie.

But, for those of you that know me, you know that the days of (traditional) cookie dough, cheesy bread, cigarettes and soda have long since past ;) And while my goal for these, was a blast of awesome protein, what I got was a concoction that tastes IMHO BETTER than cookie dough AND is a blast of awesome protein. Yeah ;)

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Better than Cookie Dough Protein Balls

1 cup gluten free whole grain rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup organic smooth peanut butter
1/2 cup raw pecans
1/4 cup dairy/soy free chocolate chips (I use Enjoy Life)
3 tbls honey
1 tsp vanilla
2 tbsl organic coconut sugar

Method:

Combine the oats, coconut, peanut butter, pecans and chocolate chips in your food processor and pulse until the pecans are chopped. Add in the honey, vanilla and coconut sugar. Pulse and blend. A dough will form.

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Form 2-bite-sized balls (I used my new handy little gadget to get the size) and store in the refrigerator. You could, of course, make bars/squares or whatever shape you desire ;)

Yields ~16 small balls

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Yum, yum, yum!!! Love these!

Enjoy ;)))

-AEB

Traditional Chocolate Chip Cookies

I apologize because I took my sweet time in getting this post out. I actually made this last week on Christmas (2012) day. So... without further adieu...

Traditional Chocolate Chip Cookies

1 1/4 cup brown rice flour
1 cup oat flour
1/4 cup certified gluten-free rolled oats
1/3 cup dairy/soy/nut free chocolate chips ( I use the Enjoy Life brand )
1/2 tsp baking soda
Dash of cinnamon
Pinch of sea salt
3 eggs, organic cage-free
1/2 tsp vanilla
1/4 cup honey
1/4 cup brown sugar
1/2 cup grapeseed oil

Method: 

In a medium-sized mixing bowl, sift together the flours, oats, cinnamon, salt, and baking soda. In a larger mixing bowl, combine the eggs, vanilla, honey and brown sugar. Add in the flour mixture to the egg mixture and stir until ingredients are combined. 

Lastly, fold in the oil and chocolate chips. Give it a good stir. 

Place small spoonful dollops on parchment paper and bake at 350° for about 12 minutes or until cookies start to brown slightly. 

Yeilds ~ 26 cookies

Quite a nice turnout for a gluten & dairy free chocolate chip cookie (even the gluten and dairy eaters INCLUDING kids enjoyed ;))) 

Enjoy ;) 

-AEB

DAMY's Gluten-Free Soft Ginger Snaps

DAMY Health (Amy Layne), you are indeed a genius. I read through your recipes quite often and think "oooh yeah that looks amazing..." and then I tuck them away in a file... oh wait, no, that would be silly. I 'pin' them and then forget that I wanted to try this mouth-watering recipe five minutes after I've pinned it. Why? Shoes probably.

I so wish that I came up with this recipe . But, I did not. I did change a few things; which you will see noted below.

DAMY's Gluten-Free Soft Ginger Snaps

1 cup quinoa flakes (original recipe uses quinoa flour or oat flour)
1 1/4 cup garbanzo bean/chickpeas (if you are using canned, be sure it is BPA free, I use Eden)
1 egg, organic/cage free
1/4 cup + 2tbls molasses
1/3 cup organic pumpkin puree
1/4 cup coconut oil (original recipe uses vegan butter)
3/4 cup dates, pits removed
(original recipe calls for 1 cup)
2 tsp baking soda
Dash of sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger

Optional from original recipe (I omitted): 
2 Tbsp Crystallized Ginger (Optional but really gives these cookies the extra kick!)
2 Scoops Vanilla Protein Powder

Method:

Blend the quinoa flakes, garbanzo beans, egg, molasses and pumpkin in a food processor. Add in the rest of the ingredients and blend until all ingredients are well incorporated.

Place desired size cookie on a parchment lined baking sheet and bake (covered) at 375° for about 10 minutes.

Yields ~ 15-20 medium sized cookies

gingersnaps.jpeg

Enjoy (while lounging in bed, watching old Sex & the City episodes and reading the news on a lazy Sunday morning...;))

Thanks @damyhealth for a lovely holiday recipe! xoxo

-AEB

Cranberry Orange Scones

It's a cranberry and orange week... if you missed it, here's the Cranberry Orange Bread post from earlier.

Cranberry Orange Scones

1 egg, organic/cage-free
1 tbls 100% pure maple syrup
1 tsp vanilla
1 1/2 cup almond meal (I ground my own)
1/2 cup brown rice flour
1 tbls baking powder
1 tbls orange juice/pulp + 1/4 tsp orange zest
1/2 cup dried cranberries
2 tbls grapeseed oil

Method:

In a large bowl, combine the egg, maple syrup and vanilla. In a smaller bowl sift together the almond meal, brown rice flour and baking powder. Add the dry ingredients to the wet and combine. It will be a bit crumbly.

Next, add in the orange juice/pulp and zest along with the cranberries and grapeseed oil. Mix well and a dough will begin to form.

Kneed the dough into a small circle (about 1/4" thick). Transfer the dough onto a parchment paper-lined baking sheet. Gently and slowly cut apart scone shapes in the dough, it is delicate to be careful :)

Wait to pull apart until after they have baked and cooled.

Bake on the parchment at 350° for about 10 minutes.

Yields ~ 6 scones

Cranberry Orange Scones.jpeg

I have really missed scones so these were a special treat.  If you are looking for grain-free version, I have a blueberry one here.

Enjoy ;)

-AEB