Cherry Oatmeal Bars

Cherry Oatmeal Bars

Cherry Oatmeal Bars
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Cherry Oatmeal Bars

Cherry Oatmeal Bars


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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 32 1x
  • Diet: Vegan

Description

Fresh cherry and oatmeal bars. The perfect dessert or grab & go snack that is packed full of antioxidants and fiber! This recipe was developed for the Park Union Farmer’s Market.


Ingredients

Units Scale

Oatmeal Crumb:

  • 1 3/4 cup Oat Flour
  • 1 1/4 cup Old Fashioned Oats
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 cup Coconut Oil
  • 1/2 cup Applesauce
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest

Cherry Filling:

  • 3 cups Pitted Cherries
  • 2 tbsp Maple Syrup
  • 1 tbsp Lemon Juice
  • 2 tsp Cornstarch

Instructions

  1. Preheat oven to 350° F. Grease a 9×13 dark pan with nonstick spray. Set aside.
  2. In a small sauce pan, add the cherry filling ingredients, pitted cherries, maple syrup, lemon juice and cornstarch. Turn the heat to medium and bring the mixture to a low boil.
  3. In a large mixing bowl, add the oat flour, oats, cinnamon, baking powder and salt. Whisk together to combine.
  4. Next add the liquid ingredients, coconut oil, applesauce, maple syrup, vanilla extract and lemon zest.
  5. Using a spatula, stir the crumb mixture together.
  6. Set 3/4 cup of the mixture aside for the topping.
  7. Pour the remaining mixture into your prepared pan and spread evenly, pressing down with a spatula to ensure crumb crust cooks evenly.
  8. Par bake the crumb crust! Pop into the oven and bake for 10 minutes. This helps to get a slightly crispy bottom to your bars.
  9. After 10 minutes, remove the pan from the oven and spread the cherry filling evenly over top of the crumb crust. Top with the remaining filling by dropping small teaspoon size bits over top the cherry filling.
  10. Place the pan back into the oven and bake for an additional 20-25 minutes.
  11. Remove from the oven and allow to cool fully before slicing. Enjoy!
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar
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Blackberry Tart

Blackberry Tart

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Blackberry Tart


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  • Author: Amy MS, RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan

Description

This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!

 

Ingredients

Units Scale

Tart Dough:

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup All Purpose Flour
  • 2 tbsp Brown Sugar
  • 2 tsp Lemon Zest (zest from 1 medium-sized lemon
  • 1/3 cup Olive Oil
  • 1 Egg
  • 1/4 tsp Kosher Salt
  • 34 tbsp Ice Water (as needed to bring dough together)

Tart Filling:

  • 16 oz Blackberries (fresh or frozen)
  • 5 tsp Lemon Juice
  • 3 tbsp Sugar
  • 1 tbsp All Purpose Flour
  • 1 tbsp Coarse Sugar (optional for topping)

Instructions

  1. Preheat your oven to 400°F
  2. Spray a tart pan or pie pan with nonstick spray, set aside.
  3. In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
  4. Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
  5. In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
  6. Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
  7. Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
  8. Bake at 400° F for 30 minutes.
  9. Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 Slice
  • Calories: 223
  • Sugar: 11g
  • Sodium: 83mg
  • Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 23mg
Recipe Card powered byTasty Recipes

Almond Lemon Cookies

Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies


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No reviews

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 1112 cookies 1x
  • Diet: Gluten Free

Description

Lemon almond cookies are moist, light and gluten-free goodness!


Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes

Carrot Cake Quick Bread

Carrot Cake Quick Bread

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Carrot Cake Quick Bread

Carrot Cake Quick Bread


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No reviews

  • Author: Amy RD, LDN
  • Total Time: 1 hour
  • Diet: Vegetarian

Description

Carrot Cake Quick Bread is the perfect spring dessert!


Ingredients

Units Scale

Carrot Cake Bread:

  • 3/4 cup All Purpose Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom (Optional)
  • 2 Tbsp Ground Flaxseed
  • 1/2 cup Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Grated Carrot
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Walnuts, chopped

Icing Glaze:

  • 1/4 cup Powdered Sugar
  • 2 tsp Milk

Instructions

  1. Set out all ingredients and equipment needed for happy baking!
  2. Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
  3. In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
  4. In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
  5. Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
  6. Add in the chopped walnuts to the batter.
  7. Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
  8. Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
  9. While the bread cools, prepare the glaze icing
  10. In a small bowl whisk together the powdered sugar and 2 tsp milk.
  11. Using a spoon, drizzle the icing over top of the bread.
  12. Slice into 1 inch sections and enjoy!

Notes

  1. Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 233
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 11g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 27mg
Recipe Card powered byTasty Recipes

Breakfast Granola Cups

Breakfast Granola Cups

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Granola Cups

Breakfast Granola Cups


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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 8 cups 1x

Description

Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.


Ingredients

Units Scale
  • 2 cups Old Fashioned Oats
  • 1/4 cup Ground Flaxseed
  • 3/4 tsp Ground Cinnamon
  • 1/4 cup Maple Syrup
  • 1/4 cup + 1 tbsp Peanut Butter
  • 1 Egg White

Instructions

  1. Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
  2. In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
  3. To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
  4. Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
  5. Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
  6. Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
  7. Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
  8. Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
  9. To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 194
  • Sugar: 8g
  • Sodium: 53mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg
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Key Lime Energy Bites

Key Lime Energy Bites

Key Lime Energy Bites
Key Lime Energy Bites
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Key Lime Energy Bites

Key Lime Energy Bites


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 14 1x
  • Diet: Gluten Free

Description

Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.


Ingredients

Scale
  • 1 cup Pitted Dates
  • 1/2 cup Raw Cashews
  • 1 Scoop Vanilla Protein Powder
  • 1/2 cup Unsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
  • Zest from 1 Lime
  • 2 tsp Lime Juice
  • 1/2 tsp Vanilla Extract
  • 13 tsp Water (if needed)

Instructions

  1. Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
  2. Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
  3. Add 1-3 tsp of water to the mixture if needed to bring together.
  4. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  5. To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.

Notes

  1. Tip! To get the coconut to stick to the bites the best, roll them in a shallow bowl with 1 tbsp of water, then roll in the coconut.
  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Serving Size: 1 Energy Bite
  • Calories: 68
  • Sugar: 4g
  • Sodium: 10mg
  • Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 3mg
Recipe Card powered byTasty Recipes

Mocha Date Truffles

Mocha Date Truffles

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Mocha Date Truffles


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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles 1x

Description

Decadent truffles made with dates


Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!
  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg
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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl


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No reviews

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies 1x

Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!


Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 45 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg
Recipe Card powered byTasty Recipes

Gingerbread Biscotti

Gingerbread Biscotti

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Gingerbread Biscotti

Gingerbread Biscotti


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  • Author: Amy RD, LDN
  • Total Time: 46 minutes

Ingredients

Units Scale
  • 1 cup Oat Flour
  • 1 cup Whole Wheat Flour
  • 2 tbsp Ground Flaxseed
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 1/2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground Cloves
  • 1/3 cup Brown Sugar
  • 2 Eggs
  • 2 tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
  2. In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
  3. Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
  4. Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
  5. After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
  6. Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
  7. Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
  8. Move the biscotti logs onto a wire rack to cool for 15 minutes.
  9. After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
  10. Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
  11. Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
  12. Dip into hot cocoa, coffee or tea and enjoy!
  • Prep Time: 10
  • Cook Time: 36
  • Category: Dessert, Snack
  • Method: Bake
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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies

Almond Flour Snowball Cookies
Almond Flour Snowball Cookies
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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies (Gluten-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 17 minutes
  • Yield: 12 Cookies 1x
  • Diet: Gluten Free

Description

Classic snowball cookies made with almond flour to be gluten-free!


Ingredients

Units Scale
  • 1 cup Almond Flour
  • 1 Tbsp Arrowroot Flour or Cornstarch
  • 1/4 tsp Baking Powder
  • 3/4 cup Pecans (1/2 cup finely chopped, 1/4 cup larger chop)
  • 3 Tbsp Butter, softened
  • 2 Tbsp Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • Pinch Salt
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
  2. In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
  3. Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
  4. Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
  5. Place cookies into the oven and bake for 10-12 minutes until golden.
  6. While the cookies bake, place the powdered sugar into a bowl and set aside.
  7. Allow cookies to cool for 5 minutes and then roll in powdered sugar.
  8. Place onto a cooling rack to finish cooling before digging in!

Notes

  1. The cookies will be a little crumbly while they are hot, allow to cool for at least 15 minutes to keep their shape!
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Cookies, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 145
  • Sugar: 5g
  • Sodium: 46mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 8mg
Recipe Card powered byTasty Recipes

Chickpea Blondies

Chickpea Blondies (Gluten Free)

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Chickpea Blondies

Chickpea Blondies (Gluten Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 16 Servings 1x
  • Diet: Gluten Free

Description

Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!


Ingredients

Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup or Honey (or a combination)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon, ground
  • 1 Egg
  • 1/3 cup Chocolate Chips +2 tablespoons for top
  • Cooking Spray

Instructions

  1. Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  2. In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
  3. Using a spatula, fold in the 1/3 cup of chocolate chips.
  4. Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
  5. Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
  6. Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!
 
  • Prep Time: 5
  • Cook Time: 20
  • Category: Dessert, Gluten-Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 9g
  • Sodium: 203mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 13mg
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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies
4-Ingredient Healthy Samoa Cookies
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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies


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5 from 1 review

  • Author: Amy Lawson RD, LDN
  • Total Time: 20 minutes
  • Yield: 24 1x
  • Diet: Gluten Free

Description

Better than Girl Scout Samoa cookies with just 4-ingredients! Plus, no added preservatives or artificial nonsense here!


Ingredients

Scale
  • 2 cups Unsweetened, Shredded Coconut
  • 2 cups Pitted Dates
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  1. Preheat oven to 400° F for toasting the coconut.
  2. In the bowl of a food processor add the dates and pulse for 10-20 seconds to break down the dates.
  3. Pour coconut onto a sheet tray with a silpat or parchment paper and place in the oven to toast for 3-5 minutes. (Take care to watch it as it will burn easily!) Remove from oven and allow to cook for 2 minutes.
  4. Add the toasted coconut to the dates in the food processor and pulse for 10-15 seconds. You will know the mixture is ready when it can be pinched together and stays together.
  5. Scoop out tablespoon size portions of the mixture and form into a round cookie shape, pressing it into shape with your fingers. Place onto your sheet tray with the silpat or parchment from toasting the coconut. Continue to form cookies with the remaining mixture.*To make authentic Girl Scout Samosas, take a toothpick or small spatula handle and make a hole in the center of each cookie. You may need to press and shape the cookies to retain their shape.
  6. Place the sheet tray into the freezer and freeze for 5 minutes to set the cookies shape.
  7. Meanwhile, place the chocolate chips and coconut oil into a microwave safe bowl. Microwave on 25 second intervals until the chocolate is fully melted, stirring in between each interval.
  8. Next, remove the cookies from the freezer. Dip the bottom of each cookie into the melted chocolate to coat the bottom and return to your silpat or parchment covered sheet tray. Repeat for all cookies. Then, using a spoon, drizzle the remaining chocolate over the cookies in a stripe pattern for the full Samoa look.
  9. Place the cookies back into the freezer for at least 10 minutes so that the chocolate will set. Remove from the freezer and carefully peel the cookies off your silpat or parchment. Enjoy!

Notes

Keep the Samoas in an air tight container in the refrigerator.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 85
  • Sugar: 10
  • Sodium: 236
  • Fat: 4.48
  • Saturated Fat: 3.64
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 1.84
  • Protein: 0.71
  • Cholesterol: 0
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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)
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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)


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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 20 Servings 1x
  • Diet: Vegetarian

Description

This homemade Magic Shell recipe has just 2 ingredients and comes together in less than 5 minutes.


Ingredients

Scale
  • 1 cup Chocolate Chips
  • 3 tbsp Coconut Oil

Instructions

  1. To a microwave safe bowl, add the chocolate chips and coconut oil.
  2. Microwave for 20-30 second intervals, stirring in between each interval, until the chocolate has just melted.
  3. Give the magic shell another thorough stir to ensure the coconut oil has fully incorporated with the melted chocolate.
  4. Allow to cool for 5 minutes. Then serve over ice cream or frozen yogurt. Enjoy the magic!
 
  • Prep Time: 5
  • Cook Time: 5
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Nutrition

  • Serving Size: 1/20
  • Calories: 73
  • Sugar: 6g
  • Sodium: 4mg
  • Fat: 5g
  • Saturated Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 4mg
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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango SorbetRasp


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