These are for sure one of our favorite new snack items. All four of us love them. They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make. They are crunchy and chewy at the same time, too… which really is the way a granola bar should be. These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!
1/2 cup almonds
1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup dried apricots, chopped
2 tablespoons cocoa nibs
1/4 cup shredded coconut
1/2 cup coconut oil
2/3 cup almond butter
2/3 cup honey
2 teaspoons 100% pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
Combine nuts and seeds in food processor, and pulse until roughly chopped. You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
Pour nut/seed mixture into a large bowl.
Add shredded coconut and cocoa nibs and stir to combine.
Add dried fruit, and stir again. You can use any type of dried fruit as well, as long as it totals 1 cup.
In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices. Simmer for 3-5 minutes once combined, until thick and bubbly.
Pour mixture into nuts / seeds and stir until everything is evenly coated.
Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
Sprinkle mini chocolate chips on top, and press into bars. If you mix these in, they will melt and creat a gooey mess. Trust me, I’ve tried. So just save them for the last step and press them on top.
Put in freezer for 1-2 hours to harden.
Cut into desired size bars, store in refrigerator.
This post is dedicated to my super amazing friend, Nicole. Today is her 40th birthday!! She is the kindest, most thoughtful friend and I am super thankful for her in my life! She is also a vegan, thus the dedication. I brought her a dozen of these cookies this morning at the gym. She thinks they are delicious, and I bet you will too! I had a cookie like this the other day at my friend Jen made, so I tried to recreate… after quite a few test batches (too bad, we had more cookies to eat) I’m super happy with the results. We ate them all really fast here in my house. I usually go for chocolate, so the raisins were a welcomed break from all the chocolate! Enjoy!
2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut oil
1/2 tablespoon almond extract
1/2 tablespoon vanilla extract
1/2 cup maple syrup
1/2 cup sliced almonds
1/2 cup raisins
Preheat oven to 350F.
Combine dry ingredients (almond flour, baking soda, cinnamon, nutmeg, salt) and mix until combined.
In a small sauce pan over low heat, melt coconut oil. Add wet ingredients (syrup, almond extract, vanilla extract). Stir to combine.
Pour wet into dry, and mix until batter thickens. I do this step in my mixer, and I let it mix for about a minute. The almond flour absorbs as it stirs, so give it a good stir.
Fold in raisins and sliced almonds.
Roll into balls, about ping-pong ball size. Place on parchment lined cookie sheets, bake 8-10 minutes.
Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!
These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.
Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.
Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!
Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life. I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”. And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing. And now, behold. The best (paleo) lemon bars of life.
2 1/2 tablespoons coconut oil
1 1/2 tablespoons 100% pure maple syrup
1/2 cup almond flour
1 cups unsweetened, finely shredded coconut
1 egg white (save yolk for lemon filling)
Pinch sea salt
3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)
6 tablespoons 100% pure maple syrup
1/3 cup lemon juice (about 2 lemons)
2 tablespoons lemon zest
1/3 cup almond flour
1. Turn oven on to 350F.
2. Melt coconut oil over low heat on the stove. Add maple, coconut, almond flour, and sea salt. Stir until combined. Remove from heat.
3. Add 1 egg white, and stir vigorously for 1 minute. Crust dough will be very sticky.
4. Line a 9×9 baking dish with parchment paper, and pour crust dough into dish. Using hands, press dough down in dish until compact, and evenly spread throughout.
5. Poke a few holes in the crust using a toothpick. Maybe 10. To prevent it from bubbling up when cooking. This step is important. Don’t skip it.
6. Bake crust for 10 minutes, remove from oven.
7. While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy.
8. Add the rest of the filling ingredients, and whisk for 2 minutes. Set your timer. 2 minutes, people.
9. Pour the mixture over the crust, which you already baked for 10 minutes.
10. Bake for 15-20 minutes, or until edges are slightly brown and center is set.
11. Let it cool. No really, don’t eat it yet. Let it cool. It is important for it to set. Give it 30 minutes.
12. Dust with coconut flour – looks just as beautiful as powdered sugar, and nobody will be able to tell the difference. Promise.
Oh gosh. I have found a winner. I don’t know about you all, but one of my all-time favorite go-tos for a snack or even a dessert is sliced apple drizzled with peanut butter and honey. In fact, if we don’t have something on hand for dessert, chances are quite good that I will make myself my apple “treat.”
This recipe is perfect for breakfast, lunch (I am currently eating it for lunch as I type), breakfast-for-dinner or post-dinner snack! It’s super quick and easy, too. And… a huge hit with the kiddos. Score!
I topped mine off with a whole banana sliced up. Perfection. I think cinnamon will be added next time… because you all know how much I love my cinnamon. If you have all of these ingredients in your kitchen, which you probably do, go make it! And let us know what you think.
1/2 cup of quinoa, rinsed
1 cup of water (to cook quinoa in)
2 heaping tablespoons of peanut butter or more if you want it more peanut-buttery! (I used 3 tablespoons of natural crunchy peanut butter)
1 tablespoon of raw honey
1 apple diced
1 banana for topping (optional)
1. Give your quinoa a quick rinse in a mesh strainer and cook in a medium pot according to the package instructions.
2. After quinoa has cooked, remove from heat. Stir in the diced apple, peanut butter and honey and stir until everything is combined thoroughly and you don’t have anymore globs of peanut butter left.
3. Serve warm. Top with sliced banana if you choose. Enjoy!
So two nights ago husband asked me to make 24 muffins for him to bring to work the next day. Which normally is no problem. But this time, he asked at 9pm, just after I got the kitchen all cleaned up and was headed toward bed. I wasn’t about to go to the store, so I had to think quick and whip up something with ingredients on hand. As I was scrolling through my muffin recipes, I remembered these gems. And miraculously had all the ingredients. I’ve probably made these 15 times in the past, and am not sure why I haven’t posted them yet. They are one of my very favorite, if not my absolute favorite grain-free baked item. Actually, that’s a lie. This chocolate lava cake surpasses all, but these carrot guys are a distant close second. They are slightly time-consuming. Not difficult, but just lots of steps. I think it will be worth your efforts however – they are delicious. Allegedly, husband’s coworkers scarfed those muffins down and had no idea they didn’t contain flour, sugar, or vegetable oil. Gross. PS, if you are wondering why we use the ingredients we do, read here. And lastly, I think I’ve finally found the best white frosting recipe on the earth without using powdered sugar or dairy. So while you are at it, make this (dairy-free, processed sugar-free, vegan) frosting too and spread it on your muffins! Enjoy!
1 1/2 cup blanched almond flour
1/2 cup coconut sugar
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon baking soda
2 tablespoons coconut oil
1 1/2 cups shredded carrots
1/2 cup pureed dates (if your dates are too dry to puree on their own, let them soak in hot water for 10 minutes, drain off water, and then puree in food processor)
1 cup chopped pecans
1. Preheat oven to 325F.
2. Get all your ingredients ready – shred carrots (in food processor or with a cheese grater), puree dates, and chop pecans.
3. Combine dry ingredients (almond flour, coconut sugar, salt, baking soda and spices) in a large bowl and set aside.
4. In a smaller bowl, whisk together eggs and melted coconut oil.
5. Add wet ingredients to dry, and stir to combine.
6. Mix in pureed dates and carrots.
7. Fold in pecans.
8. Divide evenly among 12 muffin liners, and bake for 20-25 minutes, or until toothpick inserted into middle of muffin comes out clean.
Oh man. Been on the hunt for a white frosting that doesn’t use powdered sugar. Finally found the best one. Tried so many. Failed at so many. This one wins. It is creamy, the texture is perfect, and the taste is incredible. This will for sure be my go-to frosting recipe. Most recently I made it to put on carrot cake muffins, but it would be good on pretty much anything you wanted to frost. I may have even consumed a few spoonfuls straight out of the fridge. Don’t judge. You would have too if there was a tub of this in your fridge. Let us know what you think of this when you make it! This frosting would also be real good on pumpkin muffins, chocolate cupcakes, blackberry bars, or spread on grahams!
1 cup full fat coconut milk (canned)
1 cup maple syrup
Pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 1/4 cup coconut oil, melted
1. Combine coconut milk, syrup, and sea salt in a saucepan over medium heat on the stove and simmer for 10 minutes.
2. While the mixture is simmering, combine arrowroot and water in a small bowl to make a paste.
3. After 10 minutes, pour arrowroot mixture into saucepan and whisk enthusiastically to combine.
4. Quickly bring to a boil, until bubbly and shiny. Then remove from heat.
5. Very gradually add coconut oil to mixture, blending either with hand blender, or in stand mixer with whisk attachment in place.
6. Allow to cool for 10 minutes, then transfer to refrigerator for a minimum of 2 hours (I left mine in overnight).
7. Remove from refrigerator, and blend again until light and fluffy. Serve immediately.
NOTE: Due to the coconut oil in this recipe, this frosting does not hold up well in high temperatures. If you are making this ahead of time, I would spread it on cupcakes or cake immediately after whipping, store in refrigerator, and remove cupcakes or cake about and hour before serving. This will allow frosting to soften up a bit, but not become overly warm and melt.
A new flavor to add to Erin’s Fruit and Nut Bar post! These were so delicious and reminded me of peanut butter fudge. Yum, yum, yum. I made these for Jonah’s kindergarten class this week and am hoping they were enjoyed by everyone! Super easy to make and only 4 ingredients.
1/2 cup whole pecans
1/2 cup whole almonds
1/2 cup natural peanut butter
16 pitted dates
1. Put all ingredients in the food processor.
2. Process until combined and all ingredients are sticking together. You may need to add a few tablespoons of water slowly while the processor is running to get your ingredients to stick a bit better.
3. Dump mixture on to a piece of parchment paper and flatten it with your hands to make a large square or rectangle. I flattened mine out by pressing my wooden cutting board on top of it and then stuck the mixture in the fridge for 30 minutes.
4. Cut your bars after they have chilled in the fridge.
5. Store in a covered container in the fridge or individually wrap each bar and keep in the fridge.
My CrossFit ladies are amazing. In the gym, they are constantly encouraging, pushing me to my limits, motivating, and supportive. And outside the gym, they give me recipes like this one. I’m serious. My girl Noelle texted me the recipe, and her pictures of the chocolate lava goodness a while ago. Then she told me about it again. Then she showed me some more pictures. I knew it was only going to be a matter of time before the inspiration struck to make it myself. Well, I made it. I ate it. I licked the plate clean. And I contemplated making another one. Kidding. Kind of. I think this dessert might even have magical weight lifting powers. This morning, I lifted a lot of weight. More than I’ve done on any other morning. Could be any number of things, but probably it is this cake. Go make it. It will make you stronger! That’s a lie, but still. You should make it.
1 teaspoon unsweetened cocoa powder, or coconut sugar (for dusting the ramekin)
1/4 cup dark chocolate chips (I cut up a Theo Chocolate Bar cause it is tasty, but also soy-free and dairy-free)
1 large organic egg
4 teaspoons coconut sugar
1 tablespoon almond butter or bourbon. Do you even need to ask which one I use? The bourbon. Duh.
1 teaspoon coconut flour
Pinch of smoked sea salt
1. Grease a 3/4 cup ramekin with 1 teaspoon of coconut oil (or butter). Dust with cocoa powder or coconut sugar and set aside.
2. In a sauce pan over low heat, combine chocolate and 1 tablespoon coconut oil (or butter) until melted.
3. While the chocolate is cooling a little bit, in a separate bowl, whisk together egg, coconut sugar, and your choice of either bourbon or almond butter. Honestly, is that even a choice? Go with the bourbon. Just do it.
4. Pour chocolate mixture into egg mixture, and whisk until well incorporated.
5. Stir in salt and coconut flour until just combined.
6. Pour batter into greased/dusted ramekin and bake in 375 F oven for 7-10 minutes, or until desired doneness is achieved. In both my oven and Noelle’s oven, the magical time is 9 minutes. The outside is cooked and fluffy, and the inside ooooooozes chocolate goodness.
7. Let cool for 2 minutes, then using a hot pad, turn ramekin upside onto plate. The cake should easily come out of ramekin. Eat it. Right away. Then leave a comment and tell us what you thought.
oh, and PS: This recipe is for but one mere lava cake. If you are making more than one, and I highly suggest you do, just double, or triple, or whatever the recipe and then split evenly among ramekins. Got it?
PSS: I tripled the batter, made it about an hour before dinner time, and split it between 3 ramekins and let it sit on counter. 15 minutes before dessert time, I preheated oven and popped em in. That way we could eat them hot and fresh without me having to mix batter during dinner. They turned out amazing.
I unfortunately have no idea where I found this recipe. I found it probably a year ago and copied/pasted to my desktop and just stumbled upon it the other day and am so glad I did. These crackers are so simple and the perfect afternoon snack. The recipe made it sound like the dough would be the right amount for just one cookie sheet, my crackers were pretty thick – so next time I will divide the dough between 2 cookie sheets to create a thinner cracker, and also shorten the baking time. I’m also going to throw in 1/3 cup of cocoa powder to make them chocolatey and even more delicious! Goes perfectly with a cup of milk for the kids or a cup of coffee for mom and dad. Enjoy, and I challenge you to not eat them all in one setting when they are warm out of the oven… you’ve been warned. But in case you have leftovers, they keep great in an airtight container.
2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, melted
1/2 cup honey
1. Pre-heat oven to 400 degrees.
2. Mix together flour, cinnamon, baking powder, and baking soda.
3. Mix the butter and honey together in a separate bowl, and then add into the dry ingredients.
4. Mix well (I used my mixer, but you can mix by hand easily) and drop onto a greased, parchment-lined baking sheet.
5. Roll or press with your hands, out to the corners with a rolling-pin. (You could also roll out and cut with cookie cutters).
6. Bake for 8-10 minutes at 400 degrees. Watch carefully to avoid burning them.
7. Cut quickly when they come out of the oven. I used a pastry cutter on mine, but they would be so cute cut out with cookie cutters!
Optional add-in: TRY 1/3 C OF COCOA TO MAKE THEM CHOCOLATEY…