No Bake Cranberry Coconut Clif Bars

As you know from my Peanut Butter Chocolate Clif Bars post I LOVE Clif Bars! This variety is just as easy and delicious with a cranberry and coconut twist. Last night my husband and I had to promise each other we would try our hardest not to finish off the pan in one night. So far we're both staying strong! Resist the vending machine temptation by grabbing one or two of these on your way to work to school. I promise you, your wallet and taste buds will thank you. 

Yield: 16 Bars

No Bake Cranberry Coconut Clif Bars
Olive oil
1 1/4 cups unsweetened dates, pitted and minced
1/3 cup peanuts or almonds, roughly chopped
1 cup quick oats
1/3 cup unsweetened coconut flakes
3 tablespoons ground flax 
1/2 teaspoon cinnamon
1/4 cup dried cranberries
1  cup crisp rice cereal
2/3 cup all natural peanut butter (no oil or sugar added)
1/3 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract

Lightly coat an 8 x 8 inch or 9 x 13 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the nuts, oats, coconut, flax, cinnamon and cranberries. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal.

In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in the vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.

Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.

Healthy Summer Berry Lassi

Not many things in life are just about perfect and this refreshing and healthy summer drink takes all the credit. You'll love how simple this drink is to make and once you taste it you'll wish you had made two. Perfect for an after dinner treat or midday refresher. 

Yield: Serves 1

Healthy Summer Berry Lassi

7-8 strawberries, stems removed

Handful of blueberries

3/4 cup plain yogurt

1 heaping tablespoon chia seeds

Small handful of ice

Honey, optional 

Combine all ingredients in a blender and process until smooth. Serve immediately. Add honey to taste if desired.

Peanut Butter Chocolate "Clif" Bars

I love Clif Bars, chewy, subtle crunch, a natural source of protein, satisfying, tons of variety and healthier compared to many of the other energy bars on the market. What I don't love is their price. At over a $1.50 a bar (if they're on sale) I just don't stock up on them.

A couple months ago my sister made the most delicious copycat Clif Bar. The recipe is super easy, no-bake and you can whip up a whole bunch at a fraction of the cost of buying them in the store.

Adapted from Brown Eyed Baker

Yield: 16 Bars

Peanut Butter Chocolate "Clif" Bars
Olive oil
1 1/4 cups unsweetened dates, pitted and minced
1 cup quick oats
2 tablespoons ground flax
1/2 teaspoon cinnamon
1 1/4 cups crisp rice cereal
1/3 cup peanuts or almonds, roughly chopped
2/3 cup all natural peanut butter (no oil or sugar added)
1/3 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract
1/4 cup semi-sweet or dark chocolate chips

Lightly coat an 8x8 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the oats, flax and cinnamon. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal and chopped nuts.

In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.

Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.

No Bake Mini Key Lime Pies

So confession, growing up I wasn't really in to sweets, crazy right? I didn't like candy bars, wouldn't eat chocolate ice cream, hated frosting and usually requested angel food cake (no frosting or glaze) with strawberries for my birthday cake. Over time my dessert palette has expanded and while I'm still picky about my sweets (still not a frosting fan) there are a few treats I have a serious weakness for. One of them is the key lime pie.  In this picture, a buttery cinnamon crust meets creamy citrus with a fresh layer of whipped cream to marry all the flavors together. It's a beautiful thing!

A word of advice if you were hoping to find a healthy treat, you're looking at the wrong dessert. These aren't really healthy, not low carb and not even low sugar, but they are darn delicious and you will not regret eating one...or...two of these delicious summery treats.

I brought in a platter of these beauties to the Hubs work and they were gone in about 5 minutes flat. I think that means that they liked them?!?

Yield: 18 Mini Pies

No Bake Mini Key Lime Pies
1 and 1/2 sleeves honey graham crackers
3 tablespoons butter, melted
1/2 teaspoon cinnamon
12 oz cream cheese, set at room temperature for at least an hour or until very soft
1-14 oz can sweetened condensed milk
1/2 cup fresh squeezed key lime juice
Zest from 2 key limes
Whipped cream
Additional lime zest, for garnish

Combine graham crackers in a food processor or blender and pulse until fine crumbs form. Toss graham cracker crumbs with butter and cinnamon.

Place liners into muffin pan and add 1 heaping tablespoon of the crumb mixture to each liner. Press crumbs down with the bottom of a small glass or measuring cup.

Using a hand mixer beat the cream cheese until smooth and then add the sweetened condensed milk and key lime juice, beating again until smooth. Stir in the lime zest. Fill muffin cups with cream cheese mixture. Refrigerate for at least 3 hours or overnight. When ready to serve, top with whipped cream and grated lime zest.

Skinny Chocolate Pudding

A couple months ago I had the opportunity to try the most delicious chocolate pudding from A Vibrant Life. Just four ingredients, vegan and super easy to prepare. Rich chocolate, silky smooth consistency and the perfect touch of sweetness. Since my first taste of this treat I've made it about five times and loved it even more (if that's possible) each time. Personally, I love serving this with some summer berries and a dollop of fresh whipped cream. If you want to keep with dessert strictly vegan try using whipped coconut cream instead of the heavy whipping cream.

Yield: 6 servings

Adapted from A Vibrant Life

Skinny Chocolate Pudding

1 cup unsweetened almond milk
1 cup vegan or regular semi-sweet chocolate chips
1 ripe avocado, pealed and pit removed
1 sweet potato, cooked and pealed
Strawberries, for garnish
Whipped cream, for garnish

Preheat oven to 350 degrees. Wash and prick sweet potato with a fork and bake for about 1 hour or until soft. Meanwhile combine almond milk and chocolate chips in a small saucepan over low heat. Continue stirring until chips are melted and then set aside. Peal cooked and cooled sweet potato and add to a blender with the avocado and almond milk mixture. Blend until smooth. Pour into an 8 x 8 inch pan or other shallow dish. Cover and refrigerate for at least 4 hours or until set. Scoop into individual dishes and garnish with berries and fresh cream.

Chocolate Chia Pudding with Whipped Cream

Happy 4th of July! You were probably expecting to see a patriotic themed recipe this morning. These cool and creamy chocolate puddings may not be patriotic themed but are Perfect for the hot and sunny days of July. Recently, a friend and I were comparing chia pudding recipes when she mentioned how delicious chocolate chia pudding is. Super easy to make and the taste is phenomenal! You can make these with prepared almond milk or make your own with unsweetened almond milk and semi-sweet chocolate chips. As I have a serious weakness for whipped cream I topped these with a little fresh whip and finished them off with a dusting of Dutch processed cocoa powder! Wow!

Adapted from Britney A.

Yield: 2 Servings

Chocolate Chia Pudding with Whipped Cream

2/3 cup unsweetened almond milk
1 heaping tablespoon semi-sweet chocolate chips
Dash of vanilla
2 heaping tablespoons chia seeds
3 tablespoons heavy whipping cream
1/2 teaspoon powdered sugar
Cocoa powder (for dusting)

In a small saucepan over medium heat, combine the almond milk and chocolate chips. Stir until chips are melted, add a dash of vanilla and then set aside. Divide chia seeds between two small glass dishes or small cups. Add half of the almond milk mixture to each cup. Stir and then cover and refrigerate for at least 3 hours.

*Note- I've found that it is best to stir the chia seed mixture after 30 minutes in the fridge.

When ready to serve, beat whipping cream until soft peaks form, add powdered sugar and beat until cream forms stiff peaks. Dollop whipped cream over chia puddings and dust with cocoa powder.

Strawberry Almond Chia Seed Pudding

In my quest to eat healthy with less refined sugar, I've recently discovered chia seed pudding. Chia seeds are high in fiber, protein and healthy omega-3 fats, to name a few. Take a look at this interesting article by the Huffington Post if you're not super familiar with these tiny super-food seeds. Chia seed pudding can be made with any type of milk. Personally, I've tried it with regular 2% dairy milk and homemade almond milk. The almond milk received the winning votes from both me and the Hubs. The pudding has a similar texture to tapioca pearls but in my opinion the chia seeds are far tastier.

For a different twist try these various flavors and fruits

Mix-Ins- Blueberries, Raspberries, Mango, Pineapple or Blackberries,
Milk- Almond, Soy, Dairy or Coconut
Toppings- Fresh fruit, granola, minced mint leaves, dark chocolate, walnuts, or pecans

Strawberry Almond Chia Seed Pudding

Yield- 1 Serving

1 tablespoon chia seeds
1/4 cup almond milk
1/2 teaspoon honey
1/8 teaspoon vanilla
1/3 cup diced strawberries (plus 1/4 cup to garnish at end)

Combine chia seeds, milk, honey and vanilla in a small cup or 1/2 pint Mason jar. Mix thoroughly and stir in the diced strawberries. Cover and refrigerate for at least 3 hours or overnight. Serve with additional strawberries on top of pudding.

Stir in the strawberries

Ready to set in the fridge

Coconut Milk Raspberry Ice Cream

Did you know that you can use coconut milk as a dairy substitute for ice cream? Perhaps I'm just the late one joining this bandwagon. I was first introduced to coconut ice cream through Charity and her Facebook page A Vibrant Life. She has tons of healthy, dairy-free and delicious recipes on her page. This decedent dessert is incredibly creamy, rich and yet refreshing at the same time. Who knew dairy-free could be so delicious! Frozen bananas add the perfect touch of natural sweetness that you won't even need to use refined sugar. With the coconut milk, bananas and vanilla as your ice cream base the flavoring options are endless!

Coconut Milk Raspberry Ice Cream
1 13.5oz can coconut milk (full fat or coconut cream)
2 large or 3 medium frozen bananas
1/2 teaspoon vanilla extract
Honey (optional)
3/4 cup fresh or frozen raspberries(thawed)

Combine the coconut milk, bananas and vanilla extract in a blender and process until smooth. Taste and add honey if desired. Add mixture to ice cream/yogurt maker and process for about 20 minutes. Add raspberries and continue mixing for 5-10 minutes or until desired consistency is reached. Best served immediately.

Cranberry Lemon Scones

Delicious and easy to make scones. Moist, airy and with a burst of lemony citrus these are perfect with your favorite cup of coffee, tea or even a large glass of creamy milk. If you want to go one step further serve these with a little honey butter! Scones are best on the day you bake them, but considering how amazing these are I doubt you'll even have leftovers the next day. If you do, however, have any left wrap them in foil and heat in the oven at 350 degrees until heated through.

Recipe Adapted from Fannetastic Food

Cranberry Lemon Scones
1 1/2 cups whole wheat flour***
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 of a lemon zested
6 tablespoons cold butter, cut into 1/2 inch slices
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon plain Greek yogurt
1 tablespoon fresh lemon juice
Cinnamon sugar

Preheat oven to 425 degrees

Combine the flour, sugar, baking powder, baking soda, salt, and lemon zest in a mixing bowl. Using a pastry cutter, incorporate the butter into the flour mixture. Stir in the yogurt, cranberries and lemon juice just until combined. Be careful not to over mix your batter. Gently form a ball with the dough and pat down to about 1/2 inches thick on a lightly greased baking sheet. If using a pizza stone, you do not need to grease your stone. Cut into 8 wedges and sprinkle with cinnamon sugar. Bake 15-20 minutes or until tops are lightly browned.

***To those grinding their own wheat, a Soft white wheat ground on the pastry setting is best. If not available a Hard white wheat or even regular all-purpose flour can be used.

Cinnamon Swirl Whole Wheat Bread

I recently attended a class at my local cooking store on how to use your Bosch Mixer. If you aren't familiar with the Bosch Mixers they are an incredible machine with a 15+ year life expectancy, can easily mix 15 lbs of dough and have a 800 watt motor. (I sound like the guy talking about the specs on his new car).

 I've grown up making whole grain breads just about my entire life. I recall being about 5 or 6 years old in the grocery store with my Mom and begging her to let us buy the white fluffy totally not whole grain bread like she used to buy. She said "No" and that was just the beginning of my family's transition from white to whole grain. A few years later my Mom got her Bosch (still going strong) and we began baking a variety of whole grain breads. Now with a family of my own, I'm excited to pass on my love for bread making.

 The base for this Cinnamon Swirl Bread is very close to JaDene Denniston's Whole Wheat Bread recipe. If you are ever in the Northern Utah area you have to check out one of her classes at the Love to Cook store.

A few things I've learned from experimenting with bread...

1. Grind your own grain if possible. Freshly ground grain contains more nutritional value than the wheat flour you would purchase from your local grocery store. Check out this great link on freshly ground wheat 5 Days with Whole Wheat

2. You don't need to measure your flour. Depending on the moisture level of your grain/flour and the humidity in your house the flour amount will vary.

3. Your dough will be sticky! A softer dough produces a lighter loaf of bread. If you try to handle the dough with non-oiled hands you will have a sticky mess. With oiled hands your dough will be pliable.

4. Hard White winter wheat is best. Flour from hard Red wheat tends to make a heavier, denser bread compared to hard White wheat.

Dough has just begun to pull away from the sides of the mixer

Let rise until almost doubled in size

Just give it a few kneads

Yummy butter and cinnamon-sugar goodness

Cover and let it rise

When the bread has risen 1 inch over the top it's ready to bake

Let it cool

Did I mention this also makes insanely fabulous french toast?!?!!!!

Yield 2 Loaves 

Bread
2 1/2 cups warm water
2 T oil ( my favorite is a refined coconut oil)
1 1/2 T dough enhancer (optional, extends the shelf life of your bread)
1/3 cup gluten
1 T instant yeast (I like using the Saf Instant Yeast brand, inexpensive and bread rises fast)
2 T honey (Coconut sugar is also a good substitute)
1 teaspoon salt
6 cups whole wheat flour

Filling - for one loaf of bread
1/4 cup cinnamon-sugar
1 T butter, softened

Glaze- for one loaf of bread
3 oz cream cheese softened
1/3 cup powdered sugar
1/2 t vanilla
2-3 T milk

Using your mixer with the dough hook and on low speed add water, yeast and honey, let site for 5 minutes or until the yeast is foamy. Add oil, dough enhancer (if using), gluten and half of the flour, Mix for 2 minutes and then add the salt. Continue mixing and add just enough flour so the dough forms a ball and pulls away from the sides of the mixer. Increase your speed, speed 3 if using a Bosch and mix for 5 minutes. Place dough in a oiled bowl covered with lightly oiled plastic wrap and let rise until almost doubled in size. If your flour is still warm this may only take 15-20 minutes.

Preheat oven to 375 degrees.

Turn dough out onto a lightly oiled counter-top and knead a few times to release the air pockets. Divide dough in half. If making one loaf of each, begin with the cinnamon bread and roll out dough into a 9 x 18 inch rectangle. Spread with softened butter and top with the cinnamon sugar mixture. Tightly roll beginning with the short side, tuck ends under and place in a oiled bread pan, cover with a lightly oiled piece of plastic wrap. Repeat for second loaf if making 2 cinnamon breads, if not, form the dough into a 9 x 9 inch square and roll, tucking the ends under and placing in a oiled pan. Cover with lightly oiled plastic wrap. Let rise in a warm, draft free place until bread has risen 1 inch over the tops of the pans. Place bread in oven and then immediately reduce temperature to 350 degrees. Bake for 25-30 minutes. My bread is done after 28 minutes. Bread should be golden brown. Remove bread from pans and place on cooling rack

In a small bowl with a hand mixer, combine the cream cheese, powdered sugar and vanilla. Beat until smooth and slowly add milk until desired consistency is reached. Drizzle over warm cinnamon bread.

Enjoy!

Strawberry-Banana Yogurt Milkshake

As the temperatures have finally started warming up, have you you found yourself wanting that cold, creamy, sweet treat? I love making homemade ice cream and frozen yogurt. Not only can you avoid all the preservatives and artificial flavorings, but you can also control the amount of sugar. This treat is sure to delight! After the hubs and I finished our shakes I saw him with the spatula scraping every last bit from the blender and his glass (I think that means he liked it!). If you want to enjoy this treat even quicker, you can use store-bought frozen vanilla yogurt as your base.

My Milkshake Men

Serves 2

Frozen Yogurt
1 1/2 cups plain Greek yogurt
1 1/2 cups whole milk- or 1 1/4 cups 2% plus 1/4 cup heavy cream
1 teaspoon vanilla
1/8 cup sugar

Blend ingredients together until smooth and then add mixture to ice cream/yogurt maker. Process until thick and creamy. In my maker, this takes about 15-20 minutes.

Frozen Yogurt Milkshake
2 cups frozen yogurt
1 frozen banana, broken into small chunks
1 1/2 cups strawberries
1/4 cup milk

Blend ingredients together until smooth and creamy. Top with whipped cream. Serve and enjoy!

Thick and Creamy!

Cranberry Almond Coconut Granola Bars

After making last night's dinner a little too spicy for my liking I wanted that little satisfying something to munch on. The Hubs requested something "barish"  and not "muffiny". I requested something healthier and not full of processed sugars. The compromise? Beautiful, chewy, sweet and nutty granola bars. I added a couple squares of Cadbury Dark Chocolate on of the Hubs side of the 8 x 8 baking pan to satisfy his sweet tooth. You can easily substitute the nuts/dried fruit mixture for your own favorites.

1/3 cup honey
1/4 cup plus 1 tablespoon olive oil
1 2/3 cup rolled oats
1/3 cup whole wheat flour
2/3 cup dried cranberries
1/2 cup unsweetened coconut flakes
1 tablespoon chopped walnuts
1/4 cup raw slivered almonds
1 teaspoon vanilla
pinch of salt
1/2 lemon zested
Dark chocolate (optional)

*Hint* Measure and pour your oil before the honey, and the honey will slide right out of your measuring cup.

Preheat oven to 350 degrees.

In a large bowl combine all ingredients and mix well. I found that your hands work best for this step. Firmly press mixture in a 8 x 8 square baking dish. Bake for 18-20 minutes or until the edges are barely brown. Overcooking the bars with result in a more crumbly texture. After bars come out the oven use a spatula to press the bars down. Allow bars to cool before cutting. Store in the refrigerator.

Recipe adapted from My Humble Kitchen