Lemon Oat Bars

Bars:

  • 2 TB butter
  • 2 TB almond butter
  • 4 TB coconut sugar
  • 1 TB maple syrup
  • 1 tsp vanilla
  • 1/2 lemon, juice and zest
  • 1 egg
  • 3/4 cup milk (I used coconut milk this time)
  • 1/2 cup oat flour
  • 1/2 cup oats
  • 1/2 cup almond flour
  • 1/2 cup cassava
  • 1/2 cup arrowroot
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup flax seeds

Glaze:

  • 2 TB butter
  • 1 TB honey
  • 1 TB + 2 tsp coconut sugar
  • 1 lemon, juice and zest
  • Small pinch sea salt

Set the oven to 325 degrees. Grease a __ baking dish

Bars:

Brown the butter in a saucepan over medium low heat. Once browned, add to a bowl with the almond butter. Whisk to combine. Add the coconut sugar, maple syrup, vanilla and lemon. Whisk to combine. Allow to come to room temperature. Whisk in the egg. Whisk in the milk in two additions.

To make oat flour, grind oats in a blender or food processor. Whisk the dry ingredients together. Add the wet ingredients to the dry ingredients in two additions, folding with a spatula to combine.

Pour the batter into the greased baking dish and bake about ____ minutes, until the center is set.

Glaze:

Brown the butter in a saucepan over medium low heat. Once browned, pour the butter into a bowl and add the honey, coconut sugar and lemon. Whisk to combine. Pour the glaze over the warm Lemon Oat Bars. Enjoy!

Granola Butter Crust

This is an awesome bar crust and is great for pecan or walnut bars, lemon bars, and any layered freezer bar. I used the vanilla granola butter for the lemon bars pictured below, but I have also made this recipe with the chocolate granola butter flavor and it worked well.

One of the coolest things about this crust is that it’s so quick and easy!

  • 6 TB butter, melted and cooled
  • 1/2 tsp vanilla
  • 1/2 cup + 2 TB vanilla granola butter, room temperature
  • 1 egg, room temperature
  • 4 TB maple syrup, room temperature
  • 1/4 cup arrowroot powder
  • 2/3 cup almond flour
  • 1/4 tsp baking soda
  • Nice pinch of sea salt
  • A bit of butter for greasing then baking dish

Preheat oven to 350.

Combine the melted and cooled butter, vanilla, granola butter, egg and maple syrup together in a bowl using a whisk or large mixing spoon. Using your whisk or spoon, beat it together for a few seconds. Add the arrowroot, almond flour, baking soda and salt to the granola butter mixture and stir to combine.

Grease your baking dish of choice with a bit of butter. You can use small molds (ramekins, silicone molds, silpat molds), or an 8×8 baking pan, or an 8” cast iron skillet.

Press the dough into the greased molds or pan or skillet. Use an offset spatula or the back of a knife/spoon to smooth the dough so the top is even.

Bake the small molds for 15 minutes/the large pan or skillet for 25 minutes, or until the center springs back when you touch it.

Enjoy!

For the pictured recipe, I made lemon bars!! I made a lemon curd to top the baked and still warm crusts. I allowed it to sit at room temperature for 30 minutes and then popped it in the refrigerator to chill for a couple hours. They were delicious!! I used a James Peterson recipe for the lemon curd.

Pumpkin Syrup

This syrup is perfect for coffees, breakfasts and baked goods!

  • 3/4 cups Pumpkin purée
  • 4 TB Maple syrup
  • Large pinch Sea salt
  • 2 tsp Vanilla

Blend all ingredients together into a syrup. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!

Mixed Berry Chia Seed Jam

This recipe is quick and easy!

  • 4 TB chia seeds
  • 2 cups berries, I used a combination of strawberries, blackberries, blueberries and raspberries
  • Juice and zest of half a lemon
  • 2 TB honey or maple ayrup
  • A large pinch of sea saly

Put chia seeds in a blender and blend into a powder. Add the rest of the ingredients and blend until homogenous. Refrigerate for at least 3 hours.

Double Chocolate Granola Butter Fudge

Hubby and I are spending a month in California and one of the coolest things is being able to buy Granola Butter in a physical store. I am obsessed with granola butter, it is so delicious. It’s a nut and seed free spreadable granola! We picked some up at Whole Foods along with a vanilla crunch Hu Chocolate bar.

This is the easiest and most delicious chocolate treat!

  • Jar of granola butter, well stirred
  • Hu Kitchen vanilla crunch bar, chopped
  • Pinch of Maldon sea salt

Line a pan with parchment paper. Pour the granola butter into the pan. Spread the chopped chocolate bar on top and press the chocolate in using the back of a spoon. Sprinkle with sea salt and freeze for at least 4 hours. Chop and enjoy!!

Chocolate and Almond Granola

This is so yummy!!

  • 2 cups oats
  • 1 cup flax seeds, ground
  • 1 cup almonds, chopped
  • Large pinch sea salt
  • 1/2 cup coconut oil
  • 2 TB almond butter
  • 1/4 cup + 3 TB maple syrup
  • 1/2 tsp vanilla
  • 3 1” cubes cacao paste, microplaned or finely grated
  • 1/2 cup dried banana

Toast oats at 325 degrees for 10 minutes.

While oats are toasting, melt coconut oil, almond butter and maple syrup over very low heat until coconut oil is melted. Turn off heat. Add vanilla and finely grated cacao paste to the maple mixture and stir to combine.

Remove the oats from the oven and add flax, almonds, salt and the chocolate maple mixture. Stir to combine. Cook in the oven for 25 minutes, stirring after 10 minutes. Remove from the oven and stir in the dried banana. Allow the granola to come to room temperature (stirring every 10ish minutes, so it doesn’t stick to the pan).

Enjoy!!

Overnight Chocolate Flax and Oats

Overnight Chocolate and Flax Oats:
Makes 4 servings

These were so delicious and creamy!

4 TB maple syrup
4 TB avocado oil
Pinch of sea salt
1/2 tsp vanilla
About 1” cube of cacao paste
1 can full fat coconut milk (try to find one without added guar gum)

1 1/3 cup oats
3 TB flax seeds
3 TB almond flour
4 scoops collagen peptides
Pinch of salt

Heat avocado oil and maple syrup over very low heat until hot. Turn off heat and microplane the cacao paste over the maple oil mixture (if you don’t have a microplane, grate or chop cacao paste very fine). Stir in vanilla and coconut milk.
In a bowl combine oats, flax seeds, almond flour, collagen and salt. Add the liquid mixture and stir combine. Scoop each serving into individual ramekins/bowls/glasses, cover and refrigerate over night. Top with fresh fruit and enjoy!


Double Chocolate Cashew Cupcakes

These cupcakes are divine!! You can also make them with almond butter or peanut butter… those variations coming soon!
Sometimes gluten, dairy and refined sugar free baked goods are dense and lack moisture. But I promise you these are fluffy and moist (sorry I don’t have a better word for it 😬)!!

Cupcakes:
1/4 cup + 3 TB milk (I used @goodmylkco almond milk)
3 TB cacao powder
1/3 cup cashew butter
5 TB maple syrup
1 egg
1/4 tsp vanilla 
1/4 cup + 2 TB almond flour 
1/4 tsp baking soda
4 TB arrowroot 
A very large pinch of sea salt

Frosting: 
2/3 cup cashew butter
1/2 cup maple syrup 
A very large pinch of sea salt
1/8 tsp vanilla
2 TB cacao powder

Make sure cashew butter and egg are at room temperature and oven is set to 350 degrees before beginning.
Heat milk in a saucepan over medium low heat until the milk scalds. Remove from the heat and pour into a liquid measuring cup or bowl. Add cacao powder and stir to combine. Let sit until it reaches room temperature.

Cream cashew butter and maple syrup in a mixing bowl with a large mixing spoon or spatula. Add the egg and vanilla and cream until homogenous. 
Strain the cacao milk mixture over the creamed cashew mixture (using a fine mesh strainer- or if you don’t have one, you can blend the cacao milk in a blender to make sure there are no lumps) in two additions folding the milk in completely before adding the second addition. 
Whisk the dry ingredients together and add to the creamed mixture in 3 additions, folding the ingredients in completely before adding another addition. 

Bake in cupcake molds for 25 minutes, rotating halfway through cooking.
Remove from the oven and let sit for 10 minutes before unmolding. Let the cupcakes come to room temperature before frosting them.

Cream the room temperature cashew butter, maple syrup, vanilla and sea salt together in a mixing bowl with a spoon or spatula. Once the mixture is homogenous, sift the cacao powder over it in two additions. Make sure to fold all of the first addition in before adding the second one. 
Pipe or spread the frosting on the cupcakes and enjoy! 

Chocolate and Oat Power Balls Featuring Your Super

These are so yum and easy!

1/2 cup maple syrup

1/4 cup chia seeds

1/4 cup flax seeds

1/4 tsp vanilla

1 1/2 cup oats

1/3 cup walnuts, lightly chopped

1/4 tsp sea salt

5 scoops collagen peptides

3 TB Your Super Chocolate Lover

Add maple syrup, chia seeds, flax seeds and vanilla to a small bowl or liquid measuring cup. Stir to combine and let sit while you toast the oats and nuts.

Toast oats in a pan over medium low heat for 5 minutes, stirring occasionally. Add walnuts and toast until the nuts are fragrant.

Add oats and nuts to the food processor and pulse into a rough flour. Add salt and collagen and pulse to combine thoroughly. Add Your Super chocolate lover and pulse to combine. Add the syrup, chia and flax mixture to the food processor and turn on until completely combined and the dough starts to pull away from the sides. The dough should easily come together to form balls (if it doesn’t, it needs more time in the processor).

Form the dough into balls and chill in the freezer for 4 hours. Store in the refrigerator or freezer. Enjoy!

Granola Butter and Chocolate Chip Cookies

This recipe features one of my favorite products: Kween and Co granola butter. I have talked about granola butter before. It is a spreadable nut and seed free butter made using oats. It is so delicious! It’s great spread on toast, waffles, pancakes, fruit and dessert.

These cookies are delicious!

1/4 cup vanilla granola butter

2 TB ghee

4 TB maple syrup

1/8 tsp vanilla

1 egg

3/4 cup almond flour

1/2 cup arrowroot

1/2 cup oats

1/8 tsp sea salt

1/2 tsp baking soda

1/2 cup chocolate chips (I used Hu Kitchen gems)

Have all ingredients at room temperature.

Melt ghee over very low heat and pour into a mixing bowl to cool. Once its no longer hot, add granola butter, maple syrup, vanilla and egg and whisk together. Make sure to combine the ingredients very well.

Whisk together the almond flour, arrowroot, oats, sea salt and baking soda. Fold the dry ingredients into the wet ingredients in two additions. Fold in the chocolate chips. Cover the mixing bowl or remove the dough to a silicone (or plastic) bag and refrigerate for at least 2 hours (or overnight).

Heat oven to 350 degrees. Remove the dough from the refrigerator and scoop or spoon balls onto a parchment paper (or silpat) lined baking sheet.

Bake for 9-13 minutes (depending on the size of your cookies). Remove from the oven and let cookies sit on the baking sheet for 5 minutes. Remove to a plate, rack or serving board. Enjoy!