Pumpkin Brownies (Gluten Free, Vegan)

Pumpkin Brownies (Gluten Free, Vegan)

It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive. 

Pumpkin Brownies | gluten free, dairy free, nightshade free, egg free, vegan

love brownies.

As in LOVE. LOVE. LOVE. brownies.

They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.

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Flourless Blondies a la Ambitious Kitchen

Flourless Blondies a la Ambitious Kitchen

Flourless Chickpea Blondies

I’m just gonna go ahead and say it.

These blondies are freakin’ amazing.

There is no need to beat around the bush or to build them up and taunt you.

Flourless Chickpea Blondies | Dairy Free, Gluten Free, Nightshade Free

Simply put, these are the best “healthy” dessert I’ve had in a really long time. Better than the flourless brownies. Better than the chocamole (and y’all know how I feel about that).

I’ve already made 2 batches. In 4 days.

And The Hubster (who hates chocolate) finds them to be as irresistible as I do.

Flourless Chickpea Blondies | Dairy Free, Gluten Free, Nightshade Free

Just do yourself a favor and make sure to always keep the ingredients on hand.

I plan to. Because I also plan to bring these to any event that requires food.

Flourless Chickpea Blondies | Dairy Free, Gluten Free, Nightshade Free

Flourless Chickpea Blondies
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Flourless Chickpea Blondies

A decadently healthy dessert courtesy of [url="http://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/" target="_blank"]Ambitious Kitchen[/url].
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 -16
Author Emily Levenson | emilylevenson.com

Ingredients

  • Cooking Spray
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup cashew butter or any other nut butter you prefer
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup chocolate chips plus additional chips for topping

Instructions

  1. Preheat oven to 350°F.
  2. Spray 8x6 or 8x8 inch pan with nonstick cooking spray.
  3. In a food processor, add all ingredients except chocolate chips and process until batter is smooth, about 2 minutes.
  4. Fold in 1/3 cup of chocolate chips.
  5. Transfer batter to prepared pan and spread evenly. Sprinkle with additional chocolate chips.
  6. Bake for 25-30 minutes or until toothpick comes out clean and edges are a tiny bit brown.
  7. Let cool for 20 minutes before cutting into squares.

Allergen Information

Nightshade free, dairy free*, gluten free*, wheat free*, soy free, corn free, and egg free.
*If you need to avoid dairy and/or gluten, make sure to use something like Enjoy Life Brand chocolate chips. They are the top 7 allergen free plus a few more.

PS—A huge shout-out to Ambitious Kitchen for creating such an amazing treat.

Sun Butter Bars

Sun Butter Bars

Sun Butter Bars

Day 6 of The August Break is all about diagonals. Which is great, considering I’ve been wanting to post about these bad boys for a solid week now.

I made these for the August session of the Propelle Mastermind. They were such a huge hit with the ladies, that I only got to bring home a single solitary bar. That seriously never happens!

They were also a huge hit with The Hubster (who enjoyed that last bar).

Sun Butter Bar

All I want to do now is make them. Even play around with ingredients like chocolate chips, whole peanuts, sunflower seeds, and the like.

Which is a bit ironic considering I have always been intimated by homemade granola bars. I don’t know if I thought it took crazy ingredients, or if I thought you had to bake them all afternoon.

It’s all just crazy talk.

sunbutter bars

You know what was the most frustrating and time consuming part? Wrapping them up and tying them with twine.

And that took all of 5 minutes. Total.

They had to be ready for their close-up, Mr. DeMille.

sun butter bars

Sun Butter Bars
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Sun Butter Bars

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 1/2 cups puffed rice cereal
  • 2 cups rolled oats
  • 1 cup sun butter peanut butter, almond butter, etc.
  • 1 tbs oil canola, safflower, sunflower
  • 1/3-1/2 cup honey
  • 1/2 tsp vanilla extract

Instructions

  1. Line an 8 by 8-inch baking dish with parchment paper, leaving enough paper to grab (about 2-inches). Set aside.
  2. In a large mixing bowl, combine oats and puffed rice cereal. Set aside.
  3. In a small saucepan (or microwave safe mixing bowl), combine sun butter, oil, and honey. Heat mixture until smooth and creamy.
  4. Remove from heat, pour in vanilla and whisk to combine.
  5. Pour sun butter mixture over oat mixture and stir until everything is evenly coated.
  6. Transfer mixture into prepared baking dish and firmly press into an even layer.
  7. Cover and put in refrigerator to chill, about 30 minutes.
  8. Lift bars from dish using overhang and cut into desired shape.
  9. Store in an airtight container in the refrigerator for about 7 days... if they even last that long!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Corn Free, and Egg Free.

*The Wheat and Gluten Free status of this recipe is dependent upon your choice of oats AND your choice of puffed rice cereal (some contain barley malt, so please read labels if this is problematic for you).

Gluten Free Protein Bars

Gluten Free Protein Bars

Gluten Free Protein Bars

When I was told that my food sensitivities had returned with a vengeance, I was a bit perturbed.

When I was told that in addition to the usual suspects of dairy, nightshades, alcohol, cinnamon and MSG, that I would have to avoid gluten, fruit, and all refined sugars and artificial sweeteners…I almost passed out.

Mixture for Gluten Free Protein Bars

And then I realized that I give this kind of news to people every week, and somehow manage to find suitable meals to suggest for their weekly menus.

Now it was my turn to get creative.

And creative I got, with these gluten-free protein bars.

Chocolate glaze for Gluten Free Protein Bars

I even used coconut oil for the first time (for the chocolate topping)! Much to the surprise of the entire Twitterverse, Instagram community, and healthy food world.

Such is life.

Gluten Free Protein Bars

They are reminiscent of Cliff Bars, though a bazillion times better. And without all that added sugar.

They make my food intolerant self happy.

They also make my health coaching self happy, with all of those good grains and fats.

Now go make yourself happy and whip up a batch of these today.

Gluten Free Protein Bars

Gluten Free Protein Bars
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Gluten Free Protein Bars

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12

Ingredients

For the bars:

  • 1 cup quinoa uncooked
  • 2 cups rolled oats*
  • 1/4 cup sunflower seeds
  • 3/4 cup maple syrup
  • 3/4 cup sunflower seed butter or peanut/almond butter
  • 1/2 cup ground flaxmeal
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

For the chocolate topping:

  • 3 tbs coconut oil
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 1 tbs agave nectar

Instructions

  1. Placed uncooked quinoa and rolled oats in food processor and blend until they form a flour. About 5-6 minutes.
  2. Add sunflower seeds and blend for another 1-2 minutes.
  3. Transfer to a large bowl and add maple syrup, sunflower seed butter, flaxmeal, nutmeg, and salt.
  4. Mix with a wooden spoon until all ingredients are incorporated evenly.
  5. Press into a square baking dish lined with parchment or wax paper, making sure it's even.
  6. Set aside.
  7. In a skillet over medium heat, melt coconut oil.
  8. Stir in cocoa powder, vanilla extract and agave nectar.
  9. Remove from heat and pour over bars to form a thin layer of chocolate.
  10. Transfer to refrigerator and chill for at least 1 hour, or until chocolate layer hardens.
  11. Remove from pan and cut into bars (or squares, whatever you fancy).
  12. Store bars in the refrigerator for up to 2 weeks, in the freezer for a few months.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Corn Free, and Egg Free. *If you are avoiding wheat or gluten, make sure to use Certified Gluten Free Oats.

Blackberry Bars

Blackberry Bars

Figures that the week I teach about the harmful effects of too much (refined) sugar, I go on a sweet binge.

And then was too embarrassed to post about it for fear that you might think I am a.) crazy, b.) cruel, and c.) don’t deserve to be called a health coach anymore.

I blame Pinterest.

It started innocently enough. I was looking for a new recipe for dinner. Which proved to be a bit harder than originally anticipated. Because clearly the only thing worth pinning is desserts.

I mean, why on earth would anyone want to pin healthy and satisfying recipes? I. just. don’t. know.

While I was searching for (ahem) dinner recipes, I came across a delightful recipe for raspberry breakfast bars from Smitten Kitchen. They sounded harmless enough. I mean, they even had the word breakfast in the title. They had to be at least somewhat healthy right?

Right.

And even if they’re not, they are supremely delicious and worth pretending.

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Blackberry Bars

Blackberry Bars a la Smitten Kitchen.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 -12

Ingredients

For the crust and crumb:

  • 1 1/2 cups whole wheat flour
  • 1 cup firmly packed dark brown sugar
  • 1 1/4 cups rolled oats
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup 1 1/2 sticks Earth Balance, cut into 1-inch pieces

For the raspberry filling:

  • 1/4 cup firmly packed dark brown sugar
  • 1 tbs grated lemon zest
  • 2 tbs whole wheat flour
  • 1 pound blackberries fresh or frozen
  • 1/4 cup lemon juice
  • 2 tbs Earth Balance melted and cooled

Instructions

  1. Preheat the oven to 350°F.
  2. Grease the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Grease the parchment.
  3. Put the flour, brown sugar, oats, salt, baking powder, and baking soda in a food processor. Pulse in short bursts until combined. Add the Earth Balance and pulse until loose crumbs form.
  4. Reserve 1 1/2 cup of the mixture and set aside.
  5. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan.
  6. Bake until golden brown, 12 to 15 minutes.
  7. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the filling.
  8. In a medium bowl, whisk the sugar and flour together.
  9. Add the raspberries, lemon juice and butter and use your hands to toss until the blackberries are evenly coated. Feel free to mash a few of the blackberries to make the filling more jam-like.
  10. Spread the blackberry filling evenly on top of the cooled crust.
  11. Sprinkle the reserved crust mixture evenly on top of the filling.
  12. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  13. Transfer to a wire rack to cool completely, then cut into squares and serve.
  14. Hide one or two in a safe place so that no one else gets their grubby little paws on them.

Allergen Information

Nightshade free, dairy free, egg free, and soy free.