Gluten Free Vegan Cookie Cake

I don't really talk about my health issues on my blog even though that's what prompted me to start this whole thing in the first place. I've been suffering from chronic craniofacial pain for over four years, and the past week has been brutal. The severity of my pain has been at an all-time high, literally the worst it's ever been, and no external remedies provide relief. (OTC medications, ice, heat, massage, etc. don't even touch it.)

One thing I've learned during these last few years is that inflammation is largely responsible for how I feel day to day. And reducing inflammation starts with the food I put into my body. The first time I tried to go gluten free, I failed. I ended up trying again a few months later and have been successful ever since. Last year around this time I tried going dairy free, but I didn't really notice a change, good or bad, so I stopped being too careful about avoiding milk products. I've been saying to my husband for a while now that I think it's only a matter of time before my body decides for me that I must go dairy free, and that time is now. What better way to kick off attempt #2 than with a new recipe!

Gluten Free Vegan Cookie Cake
Yield: 8″ springform pan

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup SunButter
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8″ springform pan with nonstick cooking spray.
2. Add almond flour, coconut flour, baking soda, and salt to large bowl and whisk to combine. Be sure to remove any large lumps.
3. In small bowl, add melted coconut oil, sunbutter, maple syrup, and vanilla; mix to combine.
4. Add wet ingredients to dry ingredients, then mix. When almost combined, add chocolate chips. Batter will be stiff.
5. Dump dough into prepared pan and flatten into even layer.
6. Bake 18-20 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
7. Allow to cool completely on wire rack.
8. Store in airtight container at room temperature.

Once you're ready to cut into the cookie cake, you may notice that the inside has turned GREEN! According to SunButter FAQs, the naturally occurring chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda when cooked, causing the green color when the cookie cake cools (and oxidizes). I know that’s awfully science-y, but I am married to a chemistry professor, after all! The take-home message from all of this: the green hue is totally normal, completely harmless, and 100% safe to consume.

I know what you're thinking: what if I want to avoid this whole green conundrum altogether?! Simply substitute your favorite nut butter of choice! Peanut butter and almond butter would be my top two runners up. The main reason I ventured into the SunButter world is that on top of gluten and dairy issues, I've also noticed I feel bad after I eat peanut butter. Did I mention that I'm grain free, too? Good thing I love to cook, because everything I eat these days is made in my own kitchen!

Recipe adapted from Fooduzzi.

Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.

Vegan Pecan Pie Bars

This handheld version of traditional pecan pie is the perfect after-dinner treat at Thanksgiving, or any other fall holiday gathering!

Vegan Pecan Pie Bars
Yield: 8x8 pan

Ingredients
Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, measured solid & then melted
• 1 tsp vanilla
• 1/4 tsp salt

Filling:

• 1/3 cup coconut oil, measured solid
• 1/4 cup maple syrup
• 2/3 cup brown sugar
• 1 tsp vanilla
• 1 Tbsp almond milk
• 2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. In small bowl, mix together all crust ingredients until well combined. Press into bottom of prepared pan. Bake 15-17 minutes, or until slightly golden brown. Let crust cool while filling is being prepared.
3. Meanwhile, in small saucepan over medium-high heat, bring coconut oil, maple syrup, brown sugar, and vanilla to a boil, stirring constantly. Once boiling, continue stirring and let bubble for one minute. Remove from heat. Stir in almond milk and pecans. Pour filling over crust and bake 20-22 minutes. Remove pan from oven and place on wire rack.
4. Let cool completely before cutting into bars.
5. When ready to serve, top individual bars with dairy free vanilla ice cream and/or coconut whipped cream, if desired. (The bars are also delicious on their own.) Enjoy!

Recipe adapted from Erin Lives Whole.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.

Maple Brown Sugar Oatmeal Muffins

You know those small packets of maple & brown sugar instant oatmeal? Well, these muffins taste just like that hearty bowl of goodness, only in portable breakfast form!

Maple Brown Sugar Oatmeal Muffins
Yield: 18 muffins

Ingredients

• 2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup almond milk
• 1/2 cup pure maple syrup
• 1/3 cup vegetable oil (see "Notes" below)
• 1/2 tsp maple extract
• 2/3 cup light brown sugar, packed
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 400˚F. Line muffin cups with paper liners.
2. Combine oats and milk in large bowl.
3. Add maple syrup, oil, maple extract, brown sugar, and eggs. Mix until combined.
4. Stir in flour, baking powder, cinnamon, baking soda, and salt, just until combined. (Batter will be wet.)
5. Divide batter evenly between prepared muffin cups. (Use an ice cream scoop to make it easy!)
6. Bake 15-20 minutes, or until muffins spring back when lightly pressed.
7. Let muffins cool in pan for 5 minutes, then remove to wire rack to cool completely.
8. Muffins will keep for 3-4 days in sealed container at room temperature (longer in refrigerator).

Notes

• To reduce fat, I use a 2 oz tub of Gerber 1st Foods Prunes in place of the oil. My mom taught me this trick, and it's a great way to increase the fiber, too. (Thanks for the tip, Mom!)
• For added texture, stir raisins, walnuts, and/or chocolate chips into the batter before baking.

Recipe adapted from I Heart Eating.

Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Spiced Bacon Pecan Sweet Potatoes

This dish fully embodies the saying, "Sugar and Spice, and Everything Nice!" The sugary maple syrup paired with the sweetness of the potatoes contrasts nicely with the heat provided by the chili powder and cayenne pepper.

As we approach the holiday season, this savory recipe is the perfect side dish for family get-togethers at Thanksgiving and/or Christmas. It also makes for a quick and easy weeknight dinner!

Spiced Bacon Pecan Sweet Potatoes
Yield: 6-8 side dish servings

Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup cooked bacon crumbles
1/2 cup chopped pecans
1/4 cup pure maple syrup
1 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper (optional)

Directions
1. Preheat oven to 400°F.
2. Lightly grease rimmed baking pan with nonstick cooking spray. Arrange potato cubes in single layer. Bake 20-25 minutes, until potatoes are tender and begin to darken in color.
3. Scoop potatoes from pan into large bowl. Add bacon and pecans. Drizzle with maple syrup and sprinkle all spices on top. Gently stir to evenly distribute all ingredients.
4. Serve warm.

Recipe adapted from Danielle Walker's Against All Grain.

Roasted Sweet Potato Quinoa Salad

This salad has a bright, bold flavor thanks to the zesty lime vinaigrette enrobing the fluffy quinoa, sweet potatoes, tart cranberries, fresh herbs, and flavorful spices.

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing
Yield: 4 servings

Ingredients
Salad:
 2 medium-large sweet potatoes (washed, peeled & cubed into 1-inch chunks)
 salt & pepper
 1/2 cup dried quinoa
 1 cup water
 1/2 cup dried cranberries
 1/2 cup fresh cilantro and/or parsley, roughly chopped
 1/4 cup sliced green onion
 2-3 Tbsp raw pumpkin seeds (or sunflower kernels)

Dressing:
 4 Tbsp extra virgin olive oil
 2 Tbsp freshly squeezed lime juice
 1 Tbsp apple cider vinegar
 1 Tbsp honey (maple syrup or agave, if vegan)
 1/8 tsp cinnamon
 1/8 tsp cumin
 1/8 tsp cayenne pepper
 1/8 tsp salt

Directions
For the Roasted Sweet Potatoes:
 1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Transfer chopped sweet potato to prepared baking sheet and spray with additional nonstick spray. Lightly season with salt and pepper.
 2. Bake for 20-25 minutes, or until potatoes are tender. Allow potatoes to cool slightly before handling.
For the Quinoa:
 3. While sweet potatoes are roasting, combine quinoa and water in medium-sized pot. Bring mixture to gentle boil over medium heat, then reduce heat to medium-low and gently simmer until quinoa has absorbed all of the water.
 4. Remove from heat, cover the pot, and let it rest for 5-10 minutes. Uncover pot and fluff quinoa with a fork. Set aside to cool.
For the Dressing:
 5. While quinoa is cooking, add oil, lime juice, vinegar, honey, spices, and salt to small bowl. Whisk until salad dressing comes together. Set aside.
For the Salad:
 6. In large bowl, add slightly cooled sweet potatoes, slightly cooled quinoa, cranberries, fresh herbs, and green onion. Pour salad dressing over top of veggies and quinoa. Gently stir to combine, ensuring everything is evenly coated.
 7. Just before serving, garnish with raw pumpkin seeds on top.
 8. Enjoy immediately or store in refrigerator for up to 3 days.

Recipe adapted from nourished. the blog.

Healthy No Bake Chocolate Peanut Butter Crunch Bars

Indulge your candy bar craving with this super simple recipe that combines crunchy, crispy, smooth, and creamy textures all into one delicious treat!

Healthy No Bake Chocolate Peanut Butter Crunch Bars
Yield: 8x8 (or 9x13) pan

Ingredients
1 1/2 cups chocolate chips (semisweet or milk chocolate)
1 cup peanut butter (creamy or crunchy)
1/2 cup pure maple syrup
1/4 cup coconut oil
3 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

*As listed, ingredients make 8x8 pan. For 9x13 pan (as shown in photo above), simply double everything.

Directions
1. Line 8x8 (or 9x13) baking dish with parchment paper and set aside.
2. In large pot over medium-low heat, melt chocolate chips, peanut butter, maple syrup, and coconut oil. Stir occasionally until all ingredients are incorporated and no lumps remain. Remove from heat.
3. Add crisped rice cereal to chocolate mixture and stir until evenly coated and combined. Pour into lined baking dish and refrigerate until firm (at least an hour).
4. Remove pan from refrigerator and cut into bars. Bars can be kept at room temperature in sealed container but are best kept refrigerated for up to 4 weeks.

Recipe adapted from The Big Man's World.

Vanilla Chia Seed Pudding

Chia seeds are mini powerhouses packed with calcium, antioxidants, protein, fiber, and Omega-3 fats. This pudding is a simple and delicious way to easily incorporate these nutritional benefits into your day!

Vanilla Chia Seed Pudding
Yield: 2-4 servings

Ingredients
2 cups almond milk
1/2 cup chia seeds
1/2 tsp vanilla
1/4 cup maple syrup

Directions
1. Whisk together all ingredients in jar or glass container; cover with lid.
2. Place in refrigerator for at least 4 hours, or overnight, to let gel. Stir or whisk a few times within first hour to help mixture gel evenly.
3. When ready to eat, top individual servings with fruit and/or nuts, if desired. Enjoy!

How Long Can You Keep Chia Seed Pudding?
• This recipe uses all natural ingredients and is not a processed food (therefore it does not contain any preservatives). It tastes best within two days of being made. The ideal time to eat chia seed pudding is the day after it is made for best flavor and freshness.
• Prepare in the evening to have ready for a quick breakfast the next day. Or make it in the morning for a delicious dessert at night.

Recipe adapted from Wellness Mama.

Dark Chocolate Crunch Bars

If you're in the mood for some candy, then whip together these super simple homemade crunch bars to satisfy your sweet tooth!

Dark Chocolate Crunch Bars
Yield: 18 (1.5") squares

Ingredients
1/2 cup cocoa powder
1/2 cup coconut oil
5 Tbsp pure maple syrup
1 tsp vanilla
pinch of salt
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Melt coconut oil in small saucepan over low heat. Stir in cocoa powder. Add maple syrup, vanilla, and pinch of salt; mix well.
2. Add rice cereal to chocolate mixture. Stir until rice cereal is evenly coated.
3. Line 9x5 loaf pan with parchment paper. Pour in chocolate cereal mixture and smooth into even layer.
4. Place in freezer for 15 minutes until completely set.
5. Lift parchment paper out of pan and separate chocolate bar from paper. Cut into squares. (Six cuts on long side and three cuts on short side of pan.)
6. Enjoy!

Note: Store bars in refrigerator so chocolate stays set.

Recipe adapted from Served from Scratch.

Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.

Chocolate Avocado Mousse

You're probably wondering how I could possibly blog about chocolate and avocado together again so soon, but I really enjoyed the brownies I made last week, so I wanted to try my hand at combining these two diverse ingredients again.

This mousse is super easy to make. Simply add everything to your food processor (or blender) and mix away! The result? An amazingly smooth, creamy texture with a rich chocolatey taste and a hint of sweetness.

And the best part about this recipe? It accommodates such a vast array of dietary restrictions: gluten free (of course!), dairy free, paleo, vegetarian, vegan. Everyone at your dinner table will be able to partake in this dessert!

Chocolate Avocado Mousse
Yield: 4 servings

Ingredients
2 large avocados peeled, pitted, and halved
1/3 cup honey*
1/2 cup unsweetened cocoa powder
1/4 cup almond milk
1/2 tsp vanilla
1/8 tsp salt

*Recipe can be made vegan by replacing honey with pure maple syrup, agave, or coconut palm nectar.

Directions
1. Place all ingredients in food processor or blender. Process until completely smooth. (You may need to scrape the edges of the food processor to get everything to combine.)
2. Transfer to sealable container and refrigerate at least 1 hour, or until ready to serve. (Resist the temptation to try it right away! You'll probably be disappointed. It tastes best if you let it sit overnight so that the flavors develop and meld together. Then it will taste like pure heaven!)

Notes
• Mousse will keep up to 4 days in sealed container in refrigerator.
• You can also freeze the mousse and eat it like ice cream! Simply thaw for about 8 minutes before scooping.

Recipe adapted from The Roasted Root.

Sticky Sesame Cauliflower

If you're in the mood for Chinese takeout, look no further! The sweet and sticky sauce surrounding these tender cauliflower florets will almost make you think you're eating sesame chicken from the food court at the mall, because let's be honest...it's the sauce that keeps you coming back, bite after bite.

Sticky Sesame Cauliflower
Yield: 2-4 servings

Ingredients
1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup gluten free, low sodium soy sauce
1/4 cup pure maple syrup or honey
1/4 cup rice vinegar
1 Tbsp minced garlic
1 1/2 tsp toasted sesame oil
1/2 tsp powdered ginger
1 1/2 Tbsp cornstarch
1/4 cup water
sesame seeds and sliced green onions, for garnish

Directions
1. Preheat oven to 450°F. Line baking pan with parchment.
2. Cut cauliflower into florets. Arrange in single layer in prepared pan. Bake 10 minutes on center rack.
3. Meanwhile, whisk together soy sauce, maple syrup or honey, vinegar, garlic, sesame oil, and ginger in small saucepan. Bring to a boil. While waiting, stir together cornstarch and water until cornstarch dissolves fully; then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring frequently. Cook until thick. (This happens quickly!)
4. Flip cauliflower florets and bake 10 additional minutes.
5. Remove pan from oven and place florets in large bowl; toss florets with sauce.
6. If desired, serve florets over cooked rice. Sprinkle sesame seeds and sliced green onions on top of individual servings.

Recipe adapted from Chocolate Covered Katie.

Chocolate Avocado Brownies

I know what you're thinking...the words avocado and chocolate should never appear in the same sentence, let alone the same recipe. Believe me, I thought the same thing! But yesterday my avocado decided it was time for peak ripeness, and I just didn't feel like eating it with my lunch (blasphemy, I know). So a quick Pinterest search revealed this recipe, and my "problem" (of not wanting my ripe avocado to go to waste) was solved!

Don't let the healthy ingredient list turn you away. One bite of these unconventional brownies will have you asking for seconds as the rich chocolate flavor and smooth texture melt in your mouth!

Clearly I was so anxious to satisfy my sweet tooth that I forgot to take a picture first!

Chocolate Avocado Brownies
Yield: 8x8 pan

Ingredients
3/4 cup almond flour
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 egg
1 ripe avocado, peeled, pitted, and mashed smooth
1/2 cup butter, melted
1 tsp vanilla
3/4 cup pure maple syrup
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Lightly spray 8x8 pan with nonstick cooking spray.
2. In small bowl, combine flour, cocoa powder, baking powder, and salt; set aside. In medium bowl, whisk together egg, avocado, butter, vanilla, and maple syrup; mix well until smooth. Gradually add flour mixture to avocado mixture; blend well. Gently fold in chocolate chips and pour into prepared pan.
3. Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.
4. Allow to cool completely before cutting.
5. Store refrigerated in airtight container.

Recipe adapted from Skinny Ms.

No Bake Cranberry Coconut Energy Bites

I love a portable, easy to grab-and-go snack that keeps me feeling satisfied. These energy bites do just that! There are only 7 simple ingredients in these little protein-packed balls of goodness. This recipe highlights a fruit and nut combination sweetened with maple syrup. (For a more indulgent chocolate-filled bite sweetened with honey, check out my other post.)

No Bake Cranberry Coconut Energy Bites
Yield: 16-26 bites

Ingredients
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup shredded coconut
1/4 cup ground flaxseed
3/4 cup peanut butter
1/4 cup pure maple syrup

Directions
1. In large bowl, mix together cranberries, pecans, oats, coconut, and flax.
2. Add peanut butter and maple syrup. Using sturdy spatula, stir and fold together until well incorporated.
3. Scoop about 2 tablespoons of mixture into your hands. Roll and press into bites. If mixture is too dry, add a bit more peanut butter or maple syrup. If mixture is too wet, add a bit more coconut or oats. You want a slightly sticky dough texture.
4. Store in an airtight container for up to 2 weeks. Enjoy!

Recipe adapted from Beaming Baker.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.