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.

Squash Casserole

I first started making this dish when my in-laws had an over-abundance of yellow squash in their garden one year, and I needed to figure out a way to use up all those veggies besides just slicing them and eating them raw (with dip, of course!). It's now become a staple at our house, and I purposely buy yellow squash just to make it!

Here's a look at the "finished" product (prior to baking), all assembled and ready to go into the oven.

Good thing I took the above photo, because as soon as the casserole came out of the oven, my family was ready to eat dinner! I served it alongside pork tenderloin and carrots cooked in a separate crock pot. Here's a look at what was leftover.

Squash Casserole
Yield: about 8 side dish servings

Ingredients
Main Dish:

• 1 lb yellow squash (2-3 medium) - peeled, seeded, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup mayonnaise
• 1 cup shredded cheese
• 1 egg, room temperature
• seasoning to taste (salt, pepper, Captain Mike’s, etc.)

Topping:

• 1/4 cup shredded cheese
• 2 Tbsp Kraft Parmesan cheese (we call it shaky cheese at our house!)
• 1 tsp dried parsley

Directions

1. Steam squash, onion, and garlic in slow cooker on low for 6-8 hours, or until tender. Drain off excess liquid. Use immersion blender, leaving smooth or chunky texture, to taste. Beat egg and slowly whisk into veggies (important so it won't cook!). Mix in additional ingredients.
2. Pour into greased casserole dish. Top with additional cheeses and parsley.
3. Bake at 350°F for 40 minutes, or until cheese on top turns golden brown. Serve hot from the oven and enjoy!

Notes

• Zucchini can be used in place of yellow squash, or try a combination of the two! Acorn squash also works well. Really, any savory squash will do!
• I use a four cheese Mexican blend because it melts nicely. Colby Jack or any other soft cheese blend would work well, too.
• The dairy free version of this recipe can be found here.

Recipe adapted from Genius Kitchen.

Tangy Coleslaw

Having lived in Texas, I'm a big fan of BBQ, and one of the side dish staples is coleslaw! Sometimes I get a hankering for that cool, crunchy texture amidst all that creamy sauce. But not just any coleslaw will do... I want it to be full of flavor. That's where this recipe comes in! This bright and tangy side dish is sure to be a crowd-pleaser at your next picnic, potluck, or party.

Tangy Coleslaw
Yield: serving size varies

Ingredients
1 cup mayonnaise
2 tsp apple cider vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp sugar
16 oz bagged coleslaw mix
sliced green onions (optional, to taste)

Directions
1. Combine all ingredients in large bowl. Toss to coat evenly.
2. Refrigerate 2 hours before serving.

Recipe adapted from "Tangy Coleslaw" found on page 161 of The Joy of Cooking by Irma S. Rombauer.

Fudgy Teff Brownies

If you've browsed through my other recipes, you may have come across this post where I branched out from my usual one-to-one gluten free flour. The tart I made was a rousing success, so I decided to search for other ways to use my teff flour...

And that's when I discovered this gem! I am a lover of all things chocolate, and let me tell you, this recipe does not disappoint. The batter is super quick and easy to stir together, and after 20 minutes in the oven, these brownies are done!

I know you may be ready to dig in as soon as the delicious aroma starts emanating from your oven, but you need to be patient! Let the brownies cool for a few hours so they set up a bit (that will make them easier to cut) because they are super moist. I made them mid-morning and served them to my children for an after-school treat. We all agreed they were heavenly! The fudgy, gooey texture just melts in your mouth. I think I discovered my new stand-by brownie recipe!

Fudgy Teff Brownies
Yield: 8x8 pan

Ingredients
1 cup teff flour
3/4 cup cocoa powder
1/4 tsp salt
*3/4 cup plus 2 Tbsp unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1 Tbsp vanilla
3 eggs, room temperature
*3/4 cup semisweet chocolate chips

Update 12/22/18:
*To make dairy free, substitute coconut oil for butter and use dairy free chocolate chips. Brownies turn out a bit drier and less fudgy, but in a good way (more like a traditional brownie). My husband actually prefers the dairy free version to the original formulation of the recipe!

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray.
2. In large mixing bowl, stir together melted butter, sugar, and vanilla. Once combined, add eggs, one at a time, and stir just until combined. Add flour, cocoa, and salt. Stir just until no streaks of flour remain. Do not overmix! Fold in chocolate chips.
3. Pour batter into prepared pan. (If desired, sprinkle additional 1/2 cup chocolate chips on top of batter, as shown in photos above, and pat down gently with hand so chocolate chips stick in batter.)
4. Bake for 20-22 minutes, or until brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
5. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Recipe adapted from TexanErin Baking.

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.

Chocolate and Caramel Pretzel Bars

This no-bake sweet and salty treat tastes like a homemade candy bar! Perfect for the holidays or just for everyday snacking. Enjoy!

Chocolate and Caramel Pretzel Bars
Yield: variable

Ingredients
2 cups milk chocolate chips, divided
8 oz bag gluten free pretzels*
11 oz bag caramel bits
2 Tbsp milk
1 cup M&M’s minis milk chocolate baking bits

Directions
1. Line large, rimmed baking sheet with parchment paper.
2. Melt 1 cup chocolate chips in microwave (on low heat, stirring every 15 seconds) until smooth. Spread chocolate evenly over parchment. Immediately add pretzel twists over top (it's ok if they overlap!) and gently press pretzels into chocolate.
3. Add caramel bits to microwave safe bowl with milk and melt according to package instructions (on high for 2 minutes). Stir well and drizzle melted caramel over top of pretzels.
4. Melt remaining 1 cup chocolate chips in microwave. Pour over caramel layer and spread with spatula for even distribution. Immediately sprinkle with M&M’s.
5. Refrigerate until hardened. Break or cut into pieces. Store in refrigerator.

*If you have an Aldi nearby, I highly recommend their liveGfree store brand pretzels! Not only do they taste great, but they are far less expensive than the gluten free pretzels I have seen at any other store.

Recipe adapted from Tastes Better from Scratch.