Gluten-free and Dairy-free Blondies

Blondies are basically a vanilla version of brownies.  These blondies are chewy and delicious with a bit of chocolate dotted throughout.  You won’t believe your taste buds but these are completely free of dairy and gluten with the help of coconut oil and almond flour.  What better way to get some healthy almonds into your kids?  The best part is that they can be made in a few easy steps.  Yum!

Prep Time:  15 minutes        Bake Time:  20-25 minutes     Makes 12-18 blondie squares

Ingredients:

3/4 cup melted coconut oil

5 cups (16 oz) almond flour (super fine)

1 tsp salt

1 tsp baking soda

1 cup packed brown sugar

2/3 cups egg whites

2 tsp vanilla extract

1 cup gluten-free and dairy-free chocolate chips or chunks

Melt the coconut oil in a bowl and put it aside to cool.  Preheat oven to 350 degrees.

Whisk together the almond flour, salt and baking soda.  Add the sugar, egg whites and vanilla to the coconut oil and whisk to combine.  Add the wet ingredients to the dry ingredients and stir until combined.  Fold the chocolate chips into the batter.  Place the batter into a 13×9 baking pan that has been sprayed with cooking spray.

Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.  Allow to cool and cut into squares.  Store in an air tight container in the fridge.  Serve warm with a scoop of non-dairy ice cream for a delicious dessert.

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Holiday Re-Mix

This quick and easy trail mix is dairy-free, requires no oven and is fairly healthy when compared to most desserts that will be calling your name this holiday season.  This trail mix combines my favorite flavor combination – oreos and peanut butter.  It will keep well in an air tight container for about a week.  If you omit the mini oreos in this recipe it can also be gluten free.  The red sprinkles add some festive color but you can change out the colors to match the occasion. This snack is prefect for a party or pack it for the long car ride to the festivities.

Prep Time:     20 minutes                          Makes one large bowl

Ingredients:

1 12 oz box rice chex cereal

3/4 cup fluff

3/4 cup natural peanut butter

3 tbsp of coconut butter or coconut oil

2 cups mini oreos

1/2 cup mini dairy free chocolate chips

1/2 cup salted cashews

1/4 cup red and green sprinkles

Place the fluff, peanut butter and coconut oil/butter into a heat proof bowl and melt the ingredients on a stovetop or in a microwave.  Stir the ingredients together until they are completely combined and smooth.

In a large bowl combine the cereal, oreos, chocolate chips, cashews and sprinkles.  Pour the melted mixture onto the cereal mixture and stir until all ingredients are coated.  Allow the mixture to cool and place in an air tight container for snacking all week.

 

Gluten Free and Dairy Free Oatmeal Bars

These bars are a great after school snack or breakfast on the go.  The allspice combined with the cinnamon and oats makes this bar taste like a bowl of oatmeal with no spoon required!  The oats add a chewy texture and the dates and brown sugar add a subtle sweetness.  Indulge in this comfort food with zero guilt while fueling your body with wholesome ingredients.

Prep Time:  10 minutes            Cook Time:  20-25 minutes           Makes:  9 large bars

Ingredients:

1 1/4 cup of old fashioned rolled oats finely ground in a food processor until it resembles flour

3/4 cup almond flour

1 1/3 cup old fashioned rolled oats (reserve 1/3 cup of these oats for the topping)

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1 cup packed brown sugar (light or dark will do)

3/4 cup softened coconut oil

1/2 cup egg whites

2 1/2 tsp vanilla extract

1 cup of dates pitted and chopped

Preheat oven to 350 degrees.  Spray a 9 x 9 baking dish with non-stick cooking spray.  In a medium bowl stir together the ground oats, almond flour, 1 cup of whole oats, baking powder, salt, cinnamon and allspice.  Set aside.  In a separate medium bowl place the brown sugar and coconut oil.  Use a hand mixer to beat the two ingredients together until combined.  Add the egg whites and vanilla and beat until completely combined.  Add the dry ingredients to the wet ingredients and add the cup of chopped dates.  Mix until just combined and transfer to the baking dish.  Place in the oven for 20-25 minutes or until the edges are browned and a toothpick inserted in the center is clean.

Allow the pan to cool completely before cutting the bars into 9 equal squares.  Keep in an airtight container in the fridge for up to a week.  Enjoy!

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The Ultimate Chocolate Chip Granola Bar

These bars are so yummy and very versatile.  They are easy to whip up and great for a dessert or snack and a healthy way to get in your cholesterol lowering rolled oats.  The nut butter , egg whites and coconut oil adds protein and healthy fats and the chocolate chunks are just plain delicious.  Feel free to use any nut butter you enjoy and if your children need a nut-free treat for school simply use sunflower seed butter instead.  These store well in an air-tight container in the fridge for up to a week.

Prep Time:  10 minutes                   Cook Time:  20 minutes                 Makes 12 bars

Ingredients:

3/4 cup almond butter / cashew butter / peanut butter / sunflower seed butter

1/3 cup honey

4 tbsp liquid egg whites

2 tbsp of melted coconut oil

1 tsp vanilla extract

4 1/2 cups rolled oats (not instant)

1/2 cup packed brown sugar

3/4 tsp salt

1 cup dairy-free chocolate chunks

Preheat oven to 350 degrees.  In a large bowl beat together the peanut butter, honey, egg, oil, brown sugar , extract and salt until creamy.  Stir in the oats and chocolate chunks until the oats are completely covered in the peanut butter mixture.  Coat a 13X9 baking dish with cooking spray.  Press the oat mixture firmly into the bottom of the pan.  Place in oven for 20 minutes or until the edges are slightly browned.  Cool in pan for 15 minutes then transfer to the fridge for 20 minutes.  Loosen the edges with a spatula or knife and slice into bars.

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Almond Joyous Cookies (Dairy-Free, Gluten Free and low cholesterol)

These cookies could not be any easier to make or more delicious.  My kids honestly cannot tell the difference between these and the regular full-fat chocolate chip cookies I used to make.  I use almond flour to get the look and texture that is most like ordinary homemade cookies, but you can certainly substitute almond meal with or without the almond skin and get the same great flavor.  The almond flour increases the protein content and decreases the carbs significantly.  The coconut oil and egg whites are much healthier fats and the oil imparts a slight coconut flavor that will remind you of that almond, coconut and dark chocolate candy bar everyone loves.  No mixer is needed for this recipe.  Beware, your family will want you to make this recipe again and again.

Prep time:  10 minutes            Cook time:  13 minutes           Makes about 20 cookies

Ingredients:

3 cups of almond flour or almond meal

1/2 cup of coconut oil

1/2 cup of sugar

1/3 cup of liquid egg whites

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup dark chocolate chips (dairy free)

Preheat oven to 350 degrees.  Melt the coconut oil in a pan or in the microwave.  Set aside to cool.  Combine the egg, oil and vanilla extract in one bowl.  In a separate bowl, combine the dry ingredients together and whisk.  Combine the wet and dry ingredients and stir in the chocolate chips.  Spray a baking sheet with non-stick coconut oil spray and drop golf ball sized mounds onto the sheet.  Bake for 13 minutes or until the bottom of the bookie begins to brown.  Place on a cookie rack  to cool.  dsc_0193