NoBakeDateDelights ENERGY BARS

I prefer to eat REAL FOOD rather than PACKAGED FOODS. Now that I have been eating gluten free, I have noticed that the ingredient list, for the most part, contains words that one can pronounce.

I prefer to make granola "type" bars and take them with me, rather than a box of packaged bars. YES, I do keep packaged bars on hand as one cannot always have homemade ones on hand! When I purchase bars, I try to purchase KIND Gluten Free granola bars or Lara Bars that are gluten free.



My DATE DELIGHTS are similar in texture to a Lara Bar. They are made with VERY FEW ingredients and take VERY LITTLE time. Like the other recipes on my blog, they can be made with many variations.

BASE RECIPE:
1 cup dates (pitted)
1 cup oatmeal (uncooked)
1 tsp cinnamon
2 tbsp nut butter of choice (I prefer homemade)
1 cup nuts (of choice ... pictured I have 1/2 cup raw unsalted cashews and 1/2 cup raw unsalted peanuts)

Directions:
Add above ingredients (except oats) to food processor and pulse till a paste forms. The consistency will vary based on the dates. Slowly add the oats to loosen up the ball that will form in the food processor. You may not need to add the full cup if the dates were dry. You may need more oats if the dates were very moist.

Transfer to a dish, flatten (I use a spatula sprayed with olive oil spray so mixture will not stick), cover, and refrigerate. After 30 minutes or so (I usually make at night and they are ready in the AM) you can cut to desired size and serve.

Options to Add:
Flax Seed Meal
Coconut + diced, dried berry of choice (cheery, blueberry, strawberry)
Sesame Seeds + diced crystallized Ginger
Shredded Chocolate/Chocolate chips

Banana Oatmeal Scookies

What do you get when you cross a scone with a cookie? A scookie!

1 1/2 cup flour (your choice...I use 1 cup Bob's Red Mill Oat Flour and 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour...You could use 1 1/2 cups Bob's Red Mill 1-1 Gluten Free Flour...or just use Gluten flour)
2 cups oats (uncooked)
2/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups and dried fruit to 3/4 cup)
1 egg
3 large mashed bananas (overripe is best)

OPTIONAL: 1/2 cup nuts and 1/2 cup dried fruit

Additional Options: Coconut, Trail Mix (Chocolate + Nuts) for a more desert like scookie

Another idea...bake in a muffin tin...use a muffin "skirt"

Directions:
Combine dry ingredients into a mixer, blend well
Add wet ingredients and mix JUST till blended
Let sit for 10 minutes
Pre-Heat over to 400
Bake on an un-greased cookie sheet
15 minutes cooking time for smaller scookies...longer if larger like mine
You know they are done if the edges are golden brown...or stick a toothpick in the center of the largest one!
Let cool
Store in an airtight container
Can freeze (Freezer Ziplock Bags) - they defrost well!

My Scookies are the size of a serving spoon - I used DATES and Diced Pecans in this recipe.

This SCOOKIE Is done!

Serving Suggestion:
For Breakfast...add a nut butter, eggs, Canadian Bacon, or other protein like Greek Yogurt. Include fruit.
As a snack
As a dessert...have it alone with tea or coffee or perhaps have it accompany fruit or frozen yogurt/ice cream for desert.

HINT: They are good at room temperature...they are GREAT warm! Perhaps put them in the toaster oven for 3 - 5 minutes to warm before serving!

Pumpkin Nut Bites

Some publications consider PUMPKIN a SUPER FOOD. Pumpkin is high in fiber, low in calories, and contains potassium, pantothenic acid, magnesium, vitamins C and E, and carotenoids. According to SuperFoodsRX, foods rich in carotenoids have been linked to a host of health- promoting and disease-fighting activities. They have been shown to decrease the risk of various cancers, including those of the lung, colon, bladder, cervical, breast, and skin. In the landmark Nurses’ Health Study. Women with the highest concentrations of carotenes in their diets had the lowest risk of breast cancer. Carotenoids have also shown great promise in their ability to lower rates of heart disease.

I try to include pumpkin in my diet YEAR ROUND! I always keep pumpkin pie spice on hand in the cupboard and a can of 100% pure pumpkin in the pantry.

I made almond butter the other day and was looking to make pumpkin bread. I admit I wanted to spread warm almond butter on the bread as a treat. That is comfort food to me! Instead of spreading almond butter on my pumpkin bread, I decided to combine the ingredients. I modified a few recipes to make this gluten free PUMPKIN NUT BITE. You can make it as a cookie, in a pan and cut into bars, in a mini muffin tin (as I did), or in a small loaf pan. The smaller the size, the shorter the cooking time.

Base Recipe:
1 cup Pumpkin Puree
1 cup almond butter (any nut butter will do - see my previous recipe)
2 tsp almond extract (can use 2 tsp vanilla if you use a different nut butter)
4 tsp pumpkin pie spice
1/3 cup flax seed meal
1/3 oatmeal (uncooked)
For a sweeter Bite..add 1/3 cup honey and increase flax seed meal and oatmeal to 1/2 cup each

Mix until a creamy base forms...will cook up to be cake like consistency.

Optional Add-Ins:
Diced chopped dried fruit (dates, raisins, cranberries)
Diced chopped nuts
Chocolate (pure, dark chocolate)

Directions:
Preheat Oven to 350
use muffin liners or grease a muffin tin ... I cooked mine in a mini-muffin tin for 10 minutes and tested and found them ready. If you cook small cookies instead...line cookie sheet with parchment and cook 2 inch diameter cookies 10 minutes then check for to see if done (edges firm).

Serving Suggestions:
Serve for Breakfast with fruit, yogurt, or other protein (eggs, sausage, bacon).
Serve as a side with a meal
Serve as a dessert if you added the additional sugar.

Millet Magic - Cauliflower Millet Magic Meal

Another ancient grain that Bob's Red Mill sells is Millet. According to Bob's Red Mill:

Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet.

The GRAIN OF DISCOVERY opens doors in the kitchen...We can DISCOVER numerous ways to use Millet in our diet.

I make a double portion of millet on the weekend. Throughout the week I find a variety of uses for the millet.

Simple Millet Recipe:
Ingredients:
Millet
Liquid (water, broth/stock)
Instructions:
2 cups of liquid
Bring to a boil then add 1 cup of millet
Bring back to a boil
Reduce, cover, stir from time to time
Stop cooking when liquid absorbed

You can stop here and serve as a side dish - perhaps sprinkle with herbs (that go with your main dish such as rosemary, chives, basil, or cilantro) and butter (no salt would be best). This is a high protein, high fiber side dish! It WILL satisfy you!

OR you can create a MEAL from the grain:

Magic Meals:
Pictured below is my Cauliflower Millet Magic Meal
1/4 cup onion diced
3 cloves of garlic thinly chopped
1-2 cups of cauliflower GREENS
Place in a pan with 2 tbsp olive oil and 1 cup vegetable (or liquid of your choice) broth
Cook until most of the liquid is absorbed. Add 1.5 cups of millet and 1 cup of diced chopped nuts (peanuts or cashews work well).
Stir to incorporate ingredients.

Serve...I added a piece of cauliflower to garnish...you could add an herb of choice for additional flavor...perhaps fresh BASIL or PARSLEY. This dish is great WARM or COLD!

NOTE: This is an inexpensive dish. The LEAVES of the cauliflower are EDIBLE and tender when cooked. Instead of throwing them away when you use the "flower", save them for side dishes or "stir-ins" like this.

NOTE: Millet is good warm or cold!

Amazing Amaranth Fritter

Since I needed to start a gluten free diet I have been experimenting with many different grains. I have been looking to get the needed nutrients and fiber that I am missing in fortified whole wheat/whole grain breads. Bob's Red Mill is one place where I have turned to find nutritious grains to expand my meal options.

On Bob's Red Mill's Website I learned:
Amaranth is a gluten-free food and a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet. This little powerhouse is perfect for gluten free and vegan diets.

With this knowledge...I wanted to find a way...multiple ways to use this grain!

I want to share with you a modification I made to the Amaranth Fritter recipe on the Bob's Red Mill package. I'll share with you other variations as well:

Ingredients:
1 shallot
3 cloves of garlic
3 cups of vegetable broth
2 cups AMARANTH
2 Eggs
1/2 cup rice flour and 1/2 cup oat flour OR 1 cup All Purpose Gluten Free Flour or 1 cup flour if not gluten free (more flour is a denser "patty", less flour is a thinner and lighter "patty")
1/4 cup diced basil or rosemary or chives or cilantro

Directions:
Dice shallot and garlic
Add to a pot with 2 tbsp olive oil
Saute' till shallot is caramelized
Add Amaranth and stir for a minute
Add broth
Bring to a boil...then reduce to a simmer and cover
Check on pot...stir from time to time
When water is absorbed, stop cooking and let it cool.

Once cool...
Add egg, herb of choice, and flour to pot
Stir to combine
Preheat a pan with 2 TBSP olive oil...then reduce to medium
Use a large serving spoon to transfer AMARANTH mixture to the pan
Flip after the edges look tan (3-5 minutes each side)
Remove from pan (I place on a plate with a paper towel to remove excess oil)
Continue cooking until all batter is used.

Serving Suggestions ... can be for BREAKFAST - LUNCH - or DINNER
BREAKFAST:
Top with peanut butter (or PB and Jelly),
Serve with eggs, sausage, or bacon
Top with fruit and honey (or syrup)
LUNCH/DINNER:
As a side dish...perhaps have as dipping sauces pesto, pasta sauce, or a sriracha/yogurt sauce
Use as your protein...place on a bed of spinach with a balsamic vinegar and oil dressing and sliced peppers (multi-colored peppers is a pretty ... and healthy ... presentation)

Peanut Butter Muffins...Breakfast that Tastes Like Desert

The protein in peanut butter and the slow burning carbohydrates and fiber in oatmeal make this muffin and great on the go breakfast...or a quick pick-me-up!

The great thing about this recipe...the VARIATIONS! It never has to be the same, unless you want it to be.

Base Recipe:
1 Cup Creamy Peanut Butter (homemade NUT butters are encouraged)
1/4 Cup Honey
1/2 Cup Flax Seed Meal
3/4 Cup Oatmeal (not cooked)
1 TSP Baking Soda
1 TSP Vanilla
1 Egg

Add-Ins:
1/2 Cup Chocolate
1/2 Cup Coconut
1/2 Cup Diced Nuts
1/2 Cup Diced Dried Fruit of Your Choice

Directions:
Preheat oven to 350
Line muffin tin or spray
In the picture you see the small, bite-sized muffins I made as well as the large size with chocolate added on top.
Baking time is 15 minutes for small and 25 for large (check half way through as all ovens have their own personality)

Serving Suggestion:
For Breakfast:
Take on the go with fruit and coffee, tea, milk, or juice
Have with yogurt or a smoothie

As a dessert:
Have on its own or with frozen yogurt or ice cream

TIP:
You can make these as cookies or bake in a pan and cut as "bars".

Granola Your Way

For years I have been saying that I need to try to make granola. Finally I decided to take the plunge. What pushed me over the edge was reading the sugar content in the Gluten Free Granola that I found in the store. The amount of sugar per 1/3 cup serving (who uses only 1/3 a cup of granola?) was astronomical.

My journey into granola making began with looking up several recipes online. The recipes were consistent...preheat the oven to 350. The recipes each suggested cooking for 15 minutes, stirring, then cooking for 15 minutes more. As with all baked items, the longer they stay in the oven the crispier they get. You can keep the granola in longer or remove it sooner based on your desires!

Look at the recipe below. Notice the mix-and-match options. After the granola bakes in the oven you can add options also...think it through...build a flavor profile. You can make each batch different!

BASE RECIPE - can be increased/decreased based on volume you wish to make -
4 cups of Oats (uncooked)

Options to add: (add at least 3)
1 Cup Flax Seed Meal or Anutra
1 Cup Pepitas
1 Cup Sunflower Seeds
1 Cup Millet
1 Cup Quinoa
1 Cup Protein Powder
1 Cup Coconut (I use unsweetened)
1 Cup chopped (small) but of your choice

Liquid:
1 Cup Oil
4 TBSP Extract/Flavoring (your choice: Vanilla, Almond, Coconut, Maple, Raspberry)

OPTIONAL:
Add brown sugar for an extra sweet granola (1/2 to 1 cup)

Remove from bowl and place on a cookie sheet. Pour honey (evenly distribute) on top of the granola (1/2 to 1 cup depending on the level of sweet you desire) ... the heat will allow it to melt down and permeate the dish.

Bake.

After you bake you can let cool then place in airtight container OR
After you bake and remove from the oven, add (1/2 to 1 cup) chocolate chips or butterscotch chips

When you serve, you may add diced dried fruit of your choice.

Serving Suggestion:
With Milk (your milk of choice)
With Yogurt
Snack on a handful
Sprinkle on an apple (sliced) or banana (sliced) with peanut butter
Sprinkle on Chia Cups (see Recipe 1-12-15)
Sprinkle on frozen yogurt or ice cream

Homemade PeaNUTbutter

One of my favorite kitchen appliances is my VITAMIX. I LOVE to make homemade NUT BUTTERS. I often say, if I am stranded on an island I will be fine if I have peanut butter and a spoon!

Homemade NUT butters are wonderful! You can control the taste!

BASE RECIPE:
3 cups of NUTS

You can use roasted, salted, raw...your choice!
I have mixed nuts...1 cup each peanut, cashew, and almond

I have tried this recipe with peanuts, cashews, almonds, and walnuts.

I have tried both roasted and raw. The roasted turn out just a bit creamier and the taste is just a bit stronger.

Instructions:
Put the three cups of nuts in the VITAMIX
Use the plunger to press down the nuts so they contact the blade
Move quickly...side to side...this process should take 1-2 minutes...you do not want the Vitamix to overheat.
When done, put into an airtight container and store in the refrigerator.

Shown below: Peanut butter and bananas on a rice cake...a gluten free treat or breakfast!

Celeraic Soup

When I first heard about CELERY ROOT SOUP I was SKEPTICAL. To me, celery is an ingredient in other dishes; it is not a stand alone item. The farmer at the farmer's market convinced me to give it a try. I bought a small celeraic root and decided to make a small pot of soup to test out his recipe. I was CONVERTED! This ugly duckling is a true treasure!

My recipe comes from what the farmer told me as well as scouring the internet for other ideas.

Base Recipe:
Celeraic Root (about 1 pound)
1 Large Onion
3-5 Cloves Garlic (depending on size)
Broth (Chicken or Vegetable - I use reduced sodium)

Directions:
Separate Celeraic Root from the Celery Stalks. Save Stalks for other recipes.
Wash Celeraic and use a potato peeler to remove outer "skin" which harbors dirt and residue.
Cut Celeraic in small cubes
Peel and chop onion and garlic
Put Celeraic, onion, and garlic into pan with olive oil
Sautee until golden
Add broth 4 cups makes a thicker and creamier soup...6 a thinner soup
Bring to a boil
Cover and reduce to simmer. Cook until root is soft to the touch of a fork.
Let cool.
Blend with immersion blender, blender, or Vitamix.

Serving Suggestion:
Serve with crackers. I like Gluten Free Crunchmaster Crackers.
Serve with a sandwich to go along with the soup
Serve with a toasted wedge of bread
Serve with a salad

Garnishes:
Add sesame seeds to the top
Add chopped pecans or walnuts to the top (handful)
Celery leaf or sprig of tarragon if you add carrot

OPTIONS:
Add 2-4 Carrots (chopped) to the pot. This changes the flavor. The celery and carrot marry well.
Add 2-4 Small Baby Red Skinned Potatoes to the pot. Increase the water to the 6 cups. When you blend the potatoes add more texture to the soup.

HINT: Take a spoonful for a test drive. This soup works both cold and hot. It is a matter of personal preference.

Celeraic is low in calories; a good source of Vitamin K; an antioxidant; a good source of phosphorus, iron, calcium, copper, and manganese; it contains some of the B-complex vitamins; and calcium. TRY IT...YOU MIGHT LIKE IT!

Other uses for CELERAIC?
I HAVE roasted the celeraic with other root vegetables, but that is for another recipe/post.

Beet Green Potato Pancakes

I believe in using all parts of a plant. I do not like to waste anything. When I buy beets I eat the beats themselves as well as use the stems and greens. One way I use beet greens is to make BEET GREEN POTATO PANCAKES. They take a bit of preparation, but are worth all the effort!

After separating the leaves from the rest of the stem I wash them then cut them into small strips.

Base Ingredients:
4 Cups Chopped Beet Greens
2 Eggs
1 Large Grated Potato (or Sweet Potato)
1 1/2 Cups Flour (of your choice - I am Gluten Free so I use the flours by Bob's Red Mill Pictured below)
3 Cloves of Garlic
2 TBSP Crushed Red Pepper Flakes

Optional Add Ins:
1 Cup Chopped Nuts (adds protein)
1 Chopped Shallot
1/2 Cup Flax Seed Meal

Directions:
Combine the base ingredients in a large bowl and mix
Heat a skillet with a tbsp of olive oil
Place a heaping spoonful of mixture in pan (I use a heaping SERVING Spoonful)
Flatten patty after a few minutes to make sure CENTER cooks
Flip when the pancake has formed and will not fall apart (try to push it with a spatula...if it slides it is ready to flip).
Both sides will cook for about 5 minutes ... on medium-high heat
Remove from pan and place on a towel lined plate

Serving Suggestion:
As a main dish...serve with pesto sauce.
As a side dish
Condiments that work well: Ketchup or Sriracha Hot Sauce

TIP: I like to make several different sizes when I make a batch. This allows me to have large ones for a meal, medium for side dishes, and small ones for a snack.

Mark...Get Set...Cookie! Introducing Peanut Butter FLASH Cookies

I adapted Food Network's Flourless Peanut Butter Cookie Recipe to fit my family's taste and preferences. My version is not as sweet and has more fiber.

Base Recipe:
1 Cup of Peanut Butter (I use homemade which is creamy)
1 TSP Vanilla
1 Egg
1 Cup Flax Seed Meal (the recipe calls for 1 cup sugar ... my first adaptation I used 1/2 cup sugar and 1/2 cup flax seeds

Possible Substitutions/Add-Ins:
Chocolate
Dried Fruit
Oatmeal (substitute for flax seeds or go 1/2 and 1/2)
Protein Powder (go 1/2 and 1/2 with flax seeds)

Variations:
Use chunky peanut butter
Use almond butter and almond extract in place of peanut butter and vanilla extract

Directions:
Blend ingredients
Preheat oven to 350
Place on un-greased cookie sheet
Take a fork and gently press into cookie so fork tongs are slightly visible

Time...Depending on the size of your cookies...from start to finish...less than 30 minutes.

The cookies cook for about 10 minutes...or until edges firm. I usually make larger cookies and cook for 15 minutes...then check and add a minute or two. REMEMBER...CRUNCHY cookies...cook longer than CHEWY cookies.

Pictured above Peanut Butter FLASH Cookies...half a batch of the base recipe and 1/2 a batch with added chocolate.

Serving Suggestions:
Coffee or Tea
Milk (Almond-Soy-Coconut-Cow-Lactose Free)
With Ice Cream or Frozen Yogurt (Perhaps make a sandwich)

Is it a Cookie or is it a Scone? Introducing Oatmeal Bars

Recipes that can be manipulated give you many options. I love my OATMEAL BARS as they provide the versatility to make them healthy or just a little bit sinful! My oatmeal bars are great since they require few ingredients and take less than 30 minutes from start to eat!

BASE RECIPE:
3 ripe bananas
2 cups oats (dry)
1 cup apple sauce (I use homemade)
1 tsp vanilla
heat oven 350
cook 10-12 on un-greased cookie sheet

Image here...Oatmeal Bars with FLAX SEEDS and DATES

OPTIONS:
Add 1/4 cup peanut butter (modify applesauce to 1/2 cup)
Add 1/4 cup honey (modify applesauce to 1/2 cup) and 1/4 cup chopped walnuts
Add 1/4 cup cocoa powder or cocoa pieces
Add 1/3 cup flax seed meal
Add 1/3 cup shredded coconut (I prefer unsweetened)
Add 1/4 cup chia seeds and reduce oats to 1 1/3 cups
Add 1/2 cup M&M's and peanuts/cashews
Add 1/3 cup diced dried fruit of your choice
Add 1/3 cup diced nuts of your choice
Add 1/3 cup chopped dates


SUBSTITUTIONS:
Substitute almond flavoring for vanilla, add 1/3 cup chopped almonds, and 1/3 cup dried cranberries
Substitute Guava Sauce or Pear Sauce (see earlier post for recipe) for applesauce
Substitute Pumpkin Puree for applesauce, substitute 2 TBSP pumpkin pie spice for vanilla (option...add 1/3 cup raisins and/or walnuts/pecans)
Substitute Maple flavor for vanilla, add 1/4 cup toffee bits (these are NOT gluten free)

Apple Sauce ... With Options

I like to have apple sauce in the house. I use it in recipes and enjoy eating it as it is. Over the years I have come to appreciate HOMEMADE applesauce more than mass produced varieties. Not only is this much better for the environment as it cuts down on packaging, but it is also better for your health. The apple sauce you make you control the ingredients. You can use organic apples if you wish to follow the Environmental Working Group's advice and avoid the DIRTY DOZEN foods that contain the most pesticides. Apples are high on the list each year.

Apple sauce can be made from beautiful apples as well as apples with bruises. This could be a way to use your apples if you or someone you know has a bumper crop.

The recipe is basic and can be modified to fit your tastes.

Base Recipe Ingredients:
Apples
Butter (I use unsalted)
Water

Step 1:
Wash and chop the apples. Remove the stems, seeds, and core (throw away or compost).
Step 2:
Prepare the pot so the apples do not stick and burn:
Depending on the amount of apple you have, use a small sauce pan or a soup pot.
Add 2-4 tablespoons of water to the bottom of the pot (depends on size).
Add a sliver of butter to the pan (1/8 to 1/4 TSP depending on size of pot)
Cover and simmer. Stir from time to time. The more apples you have the longer it will take. The apples are done when they are soft and have, for the most part, turned into liquid.

OPTIONS:
You can remove the apple skin from step 1 if you so desire
You can leave the apple sauce chunky if you prefer or put it in a food processor/Vitamix and blend
You can add cinnamon (to taste)

PICTURED ABOVE...chunky with cinnamon

TIPS: IN Ayurveda cinnamon is known to help would healing, lower creatinine levels Wonder what creatinine is? Follow this link.), relieve skin itching, and ease indigestion. Cinnamon is know to have weight loss benefits as well.

Variations:
Use other fruits...Pears, Guava, Stone Fruits!

Pictured above...Guava Sauce and Apple Sauce...the Guava is pureed (personal preference) so the seeds are not as prominent.

A close-up image of the Guava Sauce. The seeds are still evident. If you do not wish ANY seeds: remove before putting them in pot (you will lose valuable fruit) or strain through cheesecloth from pot to blender/food processor/Vitamix.

HINT: Let cool before using Vitamix so the Vitamix engine does not overheat.

Store in an airtight container in the refrigerator or freeze in small batches.

PB Protein Bites

I LOVE these! All food should be this fun! Finger food that is good for you and tastes so good you WANT to lick your fingers! These PB Protein Bites can be made as small or large as you wish. The stir-ins can fit your personality, the special occasion, or your dietary needs.

Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1/2 cup Peanut Butter (or nut/seed butter of choice)
1/2 cup Ground Flax Seed Meal
1/3 cup Honey (or sugar) (substitute Maple Syrup to make VEGAN)
1 tsp Vanilla

I use Bob's Red Mill Gluten Free Oats and Ground Flax Seed Meal

Optional stir-ins:
coconut, chocolate chips, butterscotch chips, toffee pieces, dried fruit, protein powder, and cinnamon

Directions:
Add ingredients to a mixing bowl/electric mixer
Stir until incorporated
Roll into balls (size is up to you...I generally try for ping pong ball or golf ball size
Refrigerate in an airtight container for about 30 minutes

OPTIONS:
Use a different nut butter if you prefer or have a peanut allergy
Use agave instead of honey, reduce to 1/4 cup
Some store bought peanut butters have more sugar in them than others, if you wish to cut down on sugar, reduce the honey in half
Use homemade or natural nut butter in place of mass market "brands". Stay Tuned for my nut butter recipes!


Each time I have made this recipe I have made the BASE recipe and HALF way through making the balls, I add a stir-in or two so the batch has variety.

Perfect for an on the go snack! Can be used as a post game snack, mid day pick-me-up, or a desert!

Chia Cups

I modify this recipe for BREAKFAST, SNACK, or DESSERT.

The base recipe is: 1/3 cup chia seeds (organic if possible)
1.5 cups milk (your choice...Almond, Coconut, Cow's Milk, Soy, etc)
1 cup of berries (washed and drained or 2 ripe bananas)

Directions:
If using bananas, mash the bananas into small bits
Add the Chia (I use Bob's Red Mill)and Milk of your choice - mix so the seeds are thoroughly covered in liquid

OPTION: Add unsweetened coconut, stir

Put in the refrigerator to let solidify. This can be done the night before for breakfast or before you start making dinner for desert. Let chill about 1 hour.

The first time you get it out of the fridge, if you with the consistency to be "runnier" you may add more liquid. I suggest 1/4 cup at a time.

Optional: Sprinkle cinnamon (good for metabolism), granola, or dried fruit when you serve.

If you wish to make this into a desert:
Add honey to sweeten (about 1/3 cup) or
Use SWEETENED Almond/Coconut Milk or
Use SWEETENED coconut or
Add chocolate chips

SERVE ON THE SIDE: Shortbread Cookie(s)

Serving Size: Breakfast - Cereal Bowl Desert - Custard Dish, Coffee/Tea Mug, Large Ramekin
Suggested Pairing: Tea or Coffee