These bars are a great snack that isn’t too sweet!
2 TB butter
2 TB almond butter
4 TB coconut sugar
1 TB maple syrup
1 tsp vanilla
1/2 lemon, juice and zest
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
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 an 8×8 baking dish or pull out silicone molds.
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 22 minutes, or until the center is set.
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!
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!
Preheat the oven to 350 degrees. Grease a cupcake tin or pull out your silicone cupcake molds.
Melt the chocolate over a double boiler and set aside to cool.
Combine eggs, 1 cup of milk, vanilla, maple syrup,and flax seeds in you vitamix. Blend until completely homogenous.
Whisk together dry ingredients.
Add butter and remaining 1/3 cup of milk to the dry ingredients and beat on medium (level 4 of a stand mixer) for about a minute, until mixture looks glossy. Stop beating and scrape down the bowl with a spatula. Add the egg mixture to the batter in 2 additions, beating 30 seconds on medium after each addition. Be sure to scrape the batter with a spatula in between each addition.
Pour half of the batter in a clean bowl.
Fold the melted chocolate into one of the batters. You now have two batters: vanilla and chocolate.
Fill cupcake tins or silicone molds with the two batters.
Bake 350 degrees for 25 minutes.
Remove from the oven and let sit for 5 minutes. Turn cupcakes out onto a cooling rack.
Wait until they reach room temperature before icing.