Easy ‘No Bake’ Breakfast Bars (Sugar free, Vegan)

Healthy snacks are a big thing for me. I am constantly trying to make snacks that are nutritious and wholesome and that will satisfy two growing kids. One of whom is a teenager!  The hunger pangs start as soon as they get home from school although I make it a point to pack a healthy lunch and a snack for them. So the pantry is constantly being raided. I make them a healthy fruit smoothie and then try to stock up on lots of fruits so that they can eat those first before loading up on the crackers, bread etc.  I bake most weekends so that I can create goodies with less sugar or even make them sugar free (by using honey or maple syrup). That way there is always a stock of something homemade and healthy for that huge mid-day hunger attack!

Last week I decided to make something with oats since I had a huge bag of them leftover in my pantry.  Before I started on a Paleo diet 3 months ago, I used to eat oats regularly for my breakfast. And after I stopped eating them it was lying there unused since my husband is sensitive to oats and the kids just didn’t want to change from their regular cereal. So I was determined to use them up – I was thinking of making just some granola  like I posted before. But then suddenly I remembered seeing some recipes of oats bars on  pinterest. So I looked for those recipes and I ended up making a version of my own based on what I had on hand – I added pecans for nuts since that was the only nut I had in my pantry that day and used peanut butter for the base. I also used the food processor to puree the dates and to coarsely chop the nuts and the oats since I knew that would give them a better texture. I have been making a version of these bars – My healthy breakfast bars for quite sometime now and I always felt like chopping the nuts in a food processor gives the bars a better texture.

My experiment was very successful – thanks to all the other bloggers out there with their different recipes which makes it easier to innovate and come up with your own version. The kids as well as the hubby love these bars and considering these are much easier to make than my old version, I know these are going to be a ‘regular’ in my house going forward 🙂

Easy 'No Bake' Breakfast Bars (Oat and nut bars)
Author: 
Recipe type: Breakfast, Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 bars
 
Healthy 'breakfast bars' or 'anytime snack' with oats and nuts; No Baking needed!
Ingredients
  • 1 cup pecans or walnuts (or any other nuts)
  • 1½ cups rolled oats (NOT quick cooking)
  • 1 cup dates, pitted
  • 2 tbsp hot water
  • ¼ cup maple syrup or honey
  • ¼ cup unsalted organic peanut butter (or almond butter)
  • pinch salt
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 deg F.
  2. In a large baking tray lined with parchment paper, spread the oats and toast them in the oven for about 10 minutes. Transfer the oats to a plate.
  3. To the same tray add the pecans or walnuts (or other nuts if raw) and toast for about 5 minutes.
  4. In a food processor or chopper, pulse the oats and the nuts together for about 20-30 seconds until the nuts get crushed (big chunks) and oats also get chopped a bit. Keep aside.
  5. In a food processor, add the dates along with the hot water and blend until you get a thick pasty consistency.
  6. In a cooking pot, add this date mixture, the maple syrup(or honey), salt and the peanut butter (or almond butter) and heat for about 2-3 minutes until everything blends together. Transfer this mixture to a large mixing bowl.
  7. Add the vanilla extract and the oats and the nuts mixture. Mix well using a large wooden spoon/spatula.
  8. Dump this mixture into a square brownie pan lined with parchment paper with an overhang. Pat the mixture using the back of a small bowl (or use another sheet of parchment to press on the top).
  9. Place pan in the freezer for an hour (or refrigerator for about 2 hours)
  10. Take out the pan from the freezer/refrigerator and slide the parchment with the bar onto a cutting board and cut the block into bars of desired size using a large knife.
Notes
You can toast the oats and nuts in a pan on the stove too instead of toasting them in the oven.
Once set, bars can be stored at room temperature (65-75 deg F) for about 5 days or in the refrigerator for unto 2 weeks.

 

Apricot Coconut Balls (Vegan, Paleo)

I have been ‘refined sugar’ free for more than a year now and tell you what…I don’t miss it at all!  In fact I feel so awful that I was eating all that unnecessary refined sugar all these years.  Once you go completely sugar free you will start reaching out for the natural sugars as in fruits, dried fruits and other natural products like honey and maple syrup.  And the best thing is that the natural products do not give you a sugar rush plus they all provide beneficial nutrients to your body in addition to just sweetness.

But sometimes you do crave for sweets because you crave for that texture.  For example even though I have not felt deprived for the most part, I sometimes have this craving for Indian sweets like coconut barfi (fudge) or coconut ladoo (sweetened balls)!  That’s when I began to experiment.  I made date, almond and coconut rolls which are absolutely delicious and are now a permanent snack in my home – my son just loves them! My Date nut truffles are also equally amazing and so decadent they feel like an absolute treat!  I also made a dates and Nut Barfi (fudge) with dates, almonds and walnuts and that is again absolutely delicious with the gooey fudge texture.

So two weeks ago my cravings for texture meant I had to experiment again since I am on the Autoimmune protocol diet and so I cannot do nuts either.  So I scratched my brains and scanned the available items for me in my pantry and apricots and dates were the winners!. I really wanted something that had a texture like a coconut ladoo and so that made me come up with these apricot coconut balls.  Oh boy, the texture of these balls are amazing. The coconut flour just gives it the soft but dense texture that I was craving for! And that’s not all – it gets even better! OK so all you need for this recipe are just 3 ingredients! Yes! Dried Apricots, Dates and coconut flour. And Shredded Coconut to roll them in.

And yes you do need a food processor. These balls came together in less than 15 minutes though from start to finish. The first time I made it, I had made a very small experimental batch and I could make around 8 balls and they were all gone in 2 days! And that was just me eating all of them!  SO then of course I had to make them again. And again. You see I had to perfect the recipe too so I could share with you guys 🙂

I used lemon zest the first time to get an additional burst of flavor and that gave a wonderful freshness to the balls.  The second time I tried cardamom powder so that I could get the taste to be very close to the Indian coconut ladoo.  I loved that too. SO you can pick your flavor. Maybe you will come up with some additional ideas. Even if you don’t add anything the apricots give it enough flavor already. If you are 100% AIP compliant then you cannot do cardamom.  Over the past one month I have been able to add all my spices (Indian) back to my diet without much complaints. So I am ecstatic. And completely blissful when I eat these apricot coconutties!

Linking this recipe to the Plant based Potluck party Link up this week!

Apricot Coconut Balls (Vegan, Paleo)
Author: 
Recipe type: Healthy Snack
Cuisine: Raw, Vegan, Paleo
Prep time: 
Total time: 
Serves: 3-4
 
Delicious and healthy treat made of dried apricots, dates and coconut
Ingredients
  • 10 Apricots
  • 10 Dates
  • ½ cup warm water for soaking
  • About ½ cup coconut flour (I used 'Let's Do Organic' brand)
  • ¼ tsp zest of one organic lemon (or ¼ tsp cardamom powder)
  • ½ cup shredded coconut for rolling (I used 'Let's do organic' brand)
Instructions
  1. Soak the dates in a small bowl in the warm water for about 10 minutes.
  2. In a food processor bowl, add the apricots and the dates along with the water used for soaking. You should get a thick pasty mixture.
  3. AT this stage, transfer the mixture to a mixing bowl and add the coconut flour and the lemon zest or cardamom powder to it.
  4. Mix the coconut flour with the apricot date mixture using a spatula or your hands to form a smooth non sticky dough. (You may need to add slightly more coconut flour if your dough is sticky)
  5. Roll the dough into small balls and roll in shredded coconut
Notes
You could add the coconut flour also to the food processor and form the dough in it.
For AIP compliant, use only lemon zest and no cardamom

A Valentine’s Special dessert: Berry Panna Cotta ( Paleo)

Sometimes I wonder if there is too much hype surrounding Valentine’s Day. Don’t get me wrong…I am very much a romantic at heart!  However I dislike how commercialization of Valentine’s Day by the marketeers has somehow made people hung up with the date of Feb 14th.  Couples feel that they need to do special things only on this date. Single folks might feel depressed thinking that they need to find a date for Valentine’s day or else they will lose out! As a consequence they end up spending too much money more often than not on the wrong person!  Well, the simple fact is this: If you have been fortunate enough to have found the love of your life, then everyday can be Valentine’s day. And if you haven’t been lucky to have met this person yet, it’s not likely that you will magically meet your sweetheart on Valentine’s day!  Anyways the point I want to make is this: I hope that people express their love outside of Valentine’s day too and that everyday can be romantic too. All you need is the right attitude and an optimism towards life and everything beautiful.  All these thoughts reminded me of a quote that I had memorized in high school – don’t ask me why 🙂

“I may not say it often

But you know that it is true

That I am always wishing

Real Happiness for you

For though I may not say so

To me you are always dear

Not only on a day like this

But Every day, Every year! ”

I had pinned this special dessert recipe specifically for Valentine’s day since it was a dessert that I could actually eat! Yes being on a dairy free and sugar free diet for almost a year now, my desserts have been mostly limited to fruits, dates and raw honey.  I was so excited to see this recipe of Raspberry Coconut Panna Cotta by Eileen from Phoenix Helix.  Along with the recipe what excited me was her story of how she has been battling RA too just like me and that the Autoimmune Paleo diet has been helping her control her disease for the last few years. Now isn’t that exciting!

I made some slight changes to her recipe – I added a combination of strawberries and raspberries since I find raspberries alone to be too tart. Also I upped the amount of sweetener -and  used maple syrup instead of honey. I find maple syrup to provide the right amount of sweetness that I crave for in desserts. And for the sauce , since I ran out of raspberries, I made it out of cherries!  The end result was one special dessert!  This indeed felt like a huge treat for me having not had any frozen treats for so long!  Yummy yum! thank you Eileen for this great recipe and I think this is already inspiring me to come up with other ideas of similar frozen treats.

Linking this Valentine special recipe to Fiesta Friday this week. The co-hosts this week at FF are Ai @ Ai Made It For You and Petra @ Food Eat Love.

A Valentine's Special dessert: Berry Panna Cotta ( Paleo)
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 13.5 oz can full-fat organic coconut milk
  • ¼ cup fresh lemon juice
  • 2 tsp. gelatin
  • ½ cup maple syrup (or honey)
  • 1½ cups fresh or frozen raspberries
  • ½ cup fresh or frozen strawberries
Cherry Sauce Ingredients
  • ½ cup fresh or frozen cherries
  • ¼ cup water
  • 2 Tbsp.maple syrup
  • ½ tsp. vanilla extract
Instructions
  1. Place the lemon juice into a small bowl. Add gelatin keep aside for 5 minutes.
  2. In a small pan, heat half of the coconut milk (about 1 cup) over medium heat. Add the maple syrup (or honey) and the gelatin mixture. Stir until dissolved completely.
  3. Pour this mixture into the blender, along with the remaining coconut milk and the raspberries and strawberries. Blend at low speed until smooth.
  4. Pour it into small ramekins or small bowls. Cover with plastic wrap and refrigerate until set (at least 4 hours).
  5. For the sauce, Heat all the sauce ingredients in a small pan over medium heat for about 5 minutes. let cool and then blend quickly in a blender to get a smooth sauce.
  6. To get the panna cotta out, dip each ramekin in a bowl of hot water for about 1 minute. Then turn them upside down onto a serving plate. Drizzle with cherry sauce on the top.

 

 

Happy Diwali!: Chocolate Nut Burfi (Vegan, Sugar free)


dsc_0609With Diwali just being around the corner….it falls on Oct 30th this year,  it is going to coincide with Halloween and we know what that means, right? Yes, just sugar overload! The traditional Diwali sweets mostly all require dairy and tons of sugar.  Oh boy!

This past year has been one where I have spent tons of hours doing research on what constitutes a healthy diet.  And I am still continuing with my dietary experiments on myself and continue to remain confused about a lot of things – meaning what is good for you vs what is bad for you. One reason for my confusion is that some diets seem to work on some folks but do not seem to work as well on other folks. One thing, however, is crystal clear and that is this – that sugar is one thing that is absolutely not good for anyone. Period. Especially white sugar.  Hence I am going to do my part to treat myself and my family in a healthy way for Diwali this year by cutting down on the sugary sweets.

dsc_0607And thus the genesis of this decadent chocolatey burfi.  Burfis are in general made with lot of milk and sugar.  But I substituted nuts for the milk and added dates for sweetness. Now how could I make them irresistible? Easy! Just add cocoa 🙂 I had to do some trial batches before getting the perfect texture.  Yum o Yum. Have your burfi guilt free this Diwali. It is actually so good for you! Loaded with the goodness of nuts and dates. Pure, decadent and heavenly! Happy Diwali to you and your family! May this Diwali usher in good health, peace and prosperity in your homes.

Chocolate Nut Burfi (Vegan, Sugar free)

  • Servings: Makes 20 pieces
  • Time: about 30 mins
  • Difficulty: Easy
  • Print

Ingredients:

  • 16-18 dates (pitted)
  • 1/2 cup water
  • 1 cup whole almonds
  • 1 cup whole walnuts
  • 1/4 cup cocoa powder
  • 1 tsp cardamom powder (optional)
  • 1 tbsp coconut oil or extra virgin olive oil
  • extra whole walnuts for decorating

Method:

In a food processor, powder the almonds and the walnuts in batches such that there are no big pieces. The powder will be coarse.(Do not over powder since the nuts will turn into butter)

In a small cooking pot, boil the water and the dates together for about 2-3 minutes. Turn heat off.  Cool for 5 minutes and then puree the dates along with the water until you get a creamy texture.

Take a large mixing bowl and add the powdered nuts. To that add the date mixture and the cocoa powder and the cardamom powder.

Using your hands, mix everything thoroughly to form a well-blended dough.  Line a brownie pan with parchment paper and dump this mixture onto it.  Using a cup dabbed with coconut or olive oil on the surface, press the dough lightly to fit into the square pan. Place walnuts on top and place the pan in the refrigerator for a few hours(at least 2 hours) to set.

Take pan out of the refrigerator and make slits on the dough to form square pieces.

Note:

To make this buffi sweeter, you can either increase the amount of dates or add a bit of powdered jaggery into the date water mixture.

 

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