Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

• 2 cups soft dates*
• 1 1/2 cups unsweetened shredded coconut 
• 1/2 cup ground almonds
• 1 tablespoon coconut oil
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt
• 3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
2. Blend ingredients until all large pieces of date are cut evenly.
3. Place the 3 tablespoons of remaining coconut onto a plate.
4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
5. Roll the ball into the coconut until it is fully covered.
6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
7. Enjoy.

Hemp Heart Energy Cookies (Egg, Dairy, Gluten/Grain Free with Refined Sugar Free Option)

I have two more months to go in this pregnancy and I am starting to feel tired and more hungry.  I am getting a little low in my iron which is not helping.  I have been eating more hemp hearts as they are an excellent source of iron as well as protein, omega fatty acids and fiber.  I have been adding them to my smoothies, cereal and salads as well.  I love these cookies as they give me the energy and nutrients I need for a snack or even breakfast.

Ingredients (makes 15-18)

• 1 tablespoon ground chia or ground flax seeds 
• 1/4 cup water
• 3/4 cup nut butter
• 1/2 cup honey
• 1 cup unsweetened shredded coconut
• 1/2 cup pumpkin seeds ground to a powder
• 1/3 cup hemp hearts
• 1/3 cup sunflower seeds
• 1/4 cup dark chocolate chips (optional -omit for refined sugar free option)
• pinch sea salt

Directions

1. Preheat oven to 350 F. 
2. Add ground chia/flax seeds to water and set aside.
3. In a mixing bowl combine nut butter, honey, coconut, ground pumpkin seeds, hemp hearts, sunflower seeds, chocolate chips, and sea salt.
4. Add flax seeds and water to bowl.
5. Stir to fully combine.
6. Roll dough into 1 inch balls.
7. Bake for 12-15 minutes or until lightly browned on top.
8. Cool on a wire rack.
9. Store in an airtight container in the fridge.

Chickpea Cheese Biscuits (Grain and Refined Sugar Free)

This recipe is an adaptation from recipe from Wheatless in India.  These are really simple to make and easy to adapt with different spices for flavour.  We have enjoyed these warm out of the oven or cold the next day.  We hope you enjoy them as well.

Ingredients

• 1 cup plus 2 tablespoons chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon onion powder (optional)
• 1/4 cup softened coconut oil
• 1/3 cup organic plain yogurt or non-dairy plain yogurt
• 1/2 cup organic cheese or daiya cheese
• 3-5 drops stevia (optional)
• 2 tablespoons minced fresh chives (optional)

Directions (makes 6-7 biscuits)

1. Preheat oven to 400 F and prepare baking sheet-I use stoneware, so no greasing was needed.
2. In a medium size bowl combine flour, baking soda and onion powder.
3. Cut in the coconut oil and mix until crumbling.
4. Add in yogurt, cheese, stevia and chives and stir until fully combined.
5. Batter will be sticky.
6. Scoop onto baking sheet about 1/4 cup size.
7. Bake 12-15 minutes or until golden brown.

Sesame Seed Bars and the Powers of Zinc (Dairy, Gluten, Grain and Refined Sugar Free)

I love sesame seeds as they are high in calcium, magnesium, iron and zinc.   I believe I have mentioned the importance of zinc in a previous post.  Zinc not only boosts our immune systems, supports or reproductive system, increases focus, elevates mood and influences our appetite.   Hmm that is a lot of power for a little seed.  For some extra zinc in your diet, I highly recommend these bars, they easy to make and are a family favourite.

Ingredients

• 1 cup honey
• 1 cup sunflower seed butter, peanut butter, almond butter or other nut/seed butters
• 1/3 cup coconut oil
• 1/2 cup sesame seeds
• 1 1/3 cup coconut
• 1/2 cup sunflower seeds
• 1/4 teaspoon sea salt

Directions

1. Grease a 9 x 9 dish.
2. In a medium size pot, add honey, nut/seed butter and coconut oil.  Slowly heat, while stirring and bring to a boil.
3. Add all remaining ingredients
4. Pour into prepared dish and place in fridge to cool and set.
5. Cut into bars and store in air-tight contained in the fridge.

Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.

Ingredients (makes 18-20 cookies)

• 2 egg whites
• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup cocoa
• 1/2 teaspoon sea salt
• 1/2 cup coconut milk
• 1/2 cup honey or more to taste
• 1 teaspoon gluten free vanilla

Directions

1. Preheat oven to 325 F. Prepare baking trays by greasing or lining with parchment paper.
2. Beat egg white until stiff and set aside.
3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
4. Gently fold in the egg white.
5. Scoop in ball sizes onto cookie sheet.
6. Bake for 20 minutes.
7. Store in air tight container in the fridge.

Protein Bars (Dairy, Egg, Gluten and Refined Sugar Free)

My girls don't love protein powder in their shakes so I figured I would try other ways to use it. These bars were a hit as a snack or breakfast food.  They have lots of protein for energy and will keep you full.  I am adding these to my list of good camping foods for the summer.

Ingredients

• 1/2 cup tahini
• 1/4 cup peanut butter or other nut/seed butter
• 1/3 cup ground flax seed
• 1 1/4 cup shredded coconut
• 1/2 cup sunflower seeds
• 1/2 cup ground pumpkin seeds
• 1/3 cup honey or apple sauce
• 1/4 cup raisins (optional)
• 1/3-1/2 cup protein powder or this protein powder

Directions

1. Combine all ingredients.
2. Place in an 8x8 or 8x6 pan and pat down.
3. Place in refrigerator to harden for at least 1 hour.

Quinoa Brownies (Dairy, Gluten/Grain and Refined Sugar Free)

These brownies have a cake like texture.  I didn't make mine too sweet but they have a wonderful flavour.  Do make sure you have soaked your quinoa for a few minutes and then rinse to get the bitter saponin coating off.  Why not enjoy a little more protein and energy from your dessert.

Ingredients

• 1/3 cup grapeseed oil
• 1/2 cup maple syrup or honey 
• 1/4 cup palm or coconut sugar (or more if you prefer sweeter)
• 5-7 drops liquid stevia
• 1 teaspoon gluten free vanilla
• 3 eggs
• 1/3 cup + 2 tablespoons coconut flour
• 1 tablespoon psyllium husk
• 1 cup cooked quinoa
• 1/4 cup + 1 tablespoon cocoa
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup gluten/dairy free chocolate chips (optional)

Directions

1. Preheat oven to 350 F and grease an 8 x 8 oven safe dish.
2. Combine all ingredients (except chocolate chips) into a blender and puree until smooth.  Stir in chocolate chips if desired. 
3. Pour into prepared dish.
4. Bake 35-45 minutes or until inserted toothpick comes out clean.

Coconut Banana Quinoa Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with overripe bananas?  If you are like me, you end up putting them in your freezer to use in baking...someday.  If you are even more like me, you will get an army of frozen overripe bananas in your freezer.  Here is a solution, and one without grains or starches.  I love this recipe as it has tonnes of protein, giving your body lots of energy for the day.  These muffins make a great snack (even safe for school) or a great breakfast.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup cooked quinoa (just under a 1/4 cup uncooked quinoa)
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon (optional)
• 5 eggs
• 1/4 cup coconut oil
• 3/4 cup maple syrup
• 1 teaspoon gluten free vanilla
• 3 ripe bananas (mashed)

Directions

1. Preheat oven to 350 F and prepare muffins pan.
2. In a blender or using an immersion blender combine all ingredients and puree until smooth.
3. Pour into prepared muffin pans about 3/4 full.
4. Bake for 20-25 minutes or until inserted toothpick comes out clean.
5. Store in airtight container in the fridge.

Orange Raisin Scones/Biscuits (Dairy ,Egg, Gluten/Grain and Refined Sugar Free)

I was looking for another grain free breakfast idea and realized, I hadn't made my regular biscuit recipe in awhile.  I thought I would make a different flavour and decided orange was the way to go.  I definitely like this combination.  They were nice and fresh tasting and went well with my morning tea.  These biscuits are great warm or cold the next day.   

Ingredients (makes about 8 biscuits)

• 1 1/2 cup soaked and cooked navy beans (for soaking and cooking see below)
• 1 tablespoon orange zest
• 2 tablespoons orange juice (half orange)
• 1/3 unsweetened hemp milk or alternative non dairy milk 
• 1/4 cup honey or any natural sweeteners 
• 1/4 cup coconut oil, grapeseed or olive oil
• 1/4 cup coconut flour
• 2 tablespoons ground  flax or chia seeds soaked in 1/4 cup water
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/3 cup raisins

Directions

1. Preheat oven to 350 F and grease a baking sheet.
2. Purée beans, orange juice, honey oil and milk.  Add all remaining ingredients and mix until well blended. (If you are using a blender, you may not want to add the raisins but stir them in later.)
3. Dropped approximately 1/3 cup size mounds of batter onto a greased baking sheet.  Bake 20-25 minutes.

Sweet Potato Pie (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with leftover sweet potato?  I picked up a few very large sweet potatoes from my local produce farmer.  As usual, I overestimated how much food we really do eat in a meal so nonetheless, there were way to much potato leftovers.   Make Pie?  Pumpkin pie is one my favourites, so I figured sweet potato pie has got to be good too...and it is.  Could be dessert, a side dish or breakfast.

Ingredients

• 1 prepared pie crust - I used this crust* (see below)
• 2 cups cooked/roasted sweet potato (2 medium size or 1 large)
• 3 eggs (at room temperature)
• 1/4 tablespoon coconut oil
• 1/4 cup coconut or non dairy milk
• 1/2 cup palm sugar
• 1 teaspoon gluten free vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F 
2. Prepare and bake pie crust.
3. Place all ingredients in a blender and purée until smooth.
4. Pour into prepared dish.
5. Bake for 40 minutes or until set.

*Pie Crust

Ingredients (makes 1 pie crust)

• 1/2 cup coconut flour
• 1/3 cup melted coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon ground flax seed
• 1 tablespoon psyllium husk
• 1/4 cup water
• 1 egg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F. Grease 9 inch pie dish.
2. Combine all ingredients.
3. Press dough into prepared pie dish and bake for 15 minutes.
4. It is now ready for any pie you wish to make.

Fudgy Brownies (Dairy, Egg, Gluten/Grain, and Refined Sugar Free with a Nut Free Option)

We were going to a friend's house the other night and I offered to bring something along.  We decided upon a dessert, without wheat, dairy and eggs as one of their girls is intolerant to all three.   Since I have a lot of recipes with eggs, I decided this would be an excuse to make something new.  I realized I didn't have a good standard brownie recipe, so after two different flops, this is what came about and I am so pleased.  I have already made my second batch.
Do note: chickpea flour does not make a great tasting batter so don't be alarmed the batter does not resemble the end product.

Ingredients

• 1/4 cup melted coconut oil (grape seed oil may work)
• 3/4 cup honey or other natural sweeteners
• 5-7 drops liquid stevia
• 1/2 cup apple sauce
• 1 mashed banana (or add another 1/4 cup applesauce or 1/4 cup oil)
• 1 teaspoon vanilla powder or gluten free vanilla
• 3/4 cup cocoa (I use a dark cocoa)
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3/4 cup well cooked quinoa (I used white quinoa)
• 1/3 cup chickpea flour
• 2 tablespoons of non dairy milk (I used unsweetened hemp milk)
• 1/3 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 F and grease an 8x8 baking dish.
2. Combine all ingredients into a blender and purée until very smooth.  Maybe sure your quinoa is no longer apparent.
3.  Pour into prepared dish and bake for 40-45 minutes.  They may seem a little bit spongy right in the middle, as in making a small dent when gently pushed with a finger but trust me they will turn out when cooled.

*batter will have a strange taste due to the chickpea flour so don't be alarmed when you don't feel like licking the spoon

My oldest loved them so much she wanted her picture taken with them :)

Lemon Pound Cake or Bars (Dairy, Gluten/Grain and Refined Sugar Free)

I had a craving for some lemon bread/cake.  This cake definitely satisfied my craving with a nice strong lemon taste. This recipe is great for a snack or even breakfast.  It has lots of protein and a nice fresh taste to start the day.

Ingredients

• 3 eggs
• 1/4 cup grapeseed or melted coconut oil
• 1/2 cup honey or other natural sweeteners
• zest of 2 lemons
• 1/3 cup lemon juice
• 7 drops liquid stevia
• 1/2 cup coconut cream or think coconut milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup coconut flour

Directions

1. Preheat oven to 350 F and grease 9 x 9 dish.
2. In a blender combine all ingredients and purée until smooth.
3. Poor into prepare dish.
4. Bake 45-50 minutes.

Chocolate Cupcakes or Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (baking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolaty and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa 
• 1 1/4 cup palm sugar
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

They are very light and yummy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

Grain Free Mini Apple Crisps (Dairy, Gluten/Grain and Refined Sugar Free)

One of my all time favourite desserts is a warm apple crisp.  I will even choose it over something chocolate which for me is quite something. I wanted to create a new recipe in a grain free version and thought the walnuts would be a nice touch.  I am very pleased,  it was very easy and so tasty.  This recipe can easily be altered to make it into a larger dish ( 9 x 9) if you prefer.

Ingredients (makes 5 mini crisps)

• 3-4 sliced apples (I used organic apples and kept the skins on)
• 1 cup coarsely ground walnuts
• 1 tablespoon ground flax seed
• 2 tablespoons coconut oil or earth balance at room temperature
• 1/4 cup maple syrup or other natural sweeteners
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F.
2. Layer cut apples into each ramekin or custard dish.
3. In a medium size bowl combine walnuts, flax seeds, maple syrup, oil, cinnamon, vanilla and sea salt.
4. Evenly divide walnut mixture on top of each dish.
5. Bake in oven for 45-50 minutes or until apples reach desired consistency.

Crustless Squash Pie or Squash Custard (Dairy, Gluten/Grain and Refined Sugar Free)

Wow, this turned out so well.  Even my oldest daughter enjoyed it and squash is the one vegetable she has never enjoyed.  This can be enjoyed warm or cold.  It will firm up more when cold due to the coconut oil.
I am definitely making this again.  It will be great for school lunches, breakfast or dessert.

Ingredients

• 2 cups cooked/roasted squash (I used a buttercup squash)
• 2 eggs (at room temperature)
• 1/4 cup coconut oil
• 1/3 cup maple syrup or other natural sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F and grease a pie dish.
2. Place all ingredients in a blender and purée until smooth.
3. Pour into prepared dish.
4. Bake for 40 minutes or until set.

Pumpkin Bars (Dairy, Gluten/Grain and Refined Sugar Free)

I have been picking up a lot of pumpkins and squash at my local farmer.  It really is easy to roast your own (see below) and you can freeze what you don't use for your recipe.  These bars turned out really well.  There is lots of flavour, protein and will give you some extra energy.  The make a great snack or breakfast.  We didn't have any left over but I am sure they would keep well covered in the fridge.

Ingredients

• 3 eggs
• 1/3 cup pure maple syrup
• 1/4 cup grapeseed oil 
• 1 tablespoon ground chia or flax seeds
• 1 cup puréed pumpkin (I use my own roasted pumpkin to avoid the BPA found in most cans)*
• 1 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup coconut flour
• 1/3 cup raisins
• 1/4 cup water (optional, may need if you used roasted pumpkin as the batter may be thicker)

Directions

1. Preheat oven to 350 F. Grease a 9 x 9 baking dish.
2. Purée all ingredients together except the raisins if you wish to leave them whole.  I added the raisins into the blender and puréed them in order to create tiny pieces.
3. Bake 25-30 minutes or until inserted toothpick comes out clean.

* to roast a pumpkin, place it whole on a baking dish, poke some holes with a knife and roast in a preheated oven of 400 F for 1 hour.

Pear Clafoutis (Dairy, Gluten/Grain and Sugar Free)

I just discovered this delicious French dessert or breakfast.  Clafoutis or Clafouti, in some Anglophone countries is generally made with cherries and can be served warm or cold.  I had some ripe pears so I made it with those instead.  Usually Clafoutis is made with cream and some wheat flour, I decided to try it with ground cashews and coconut milk. The ground cashews did make it nice and creamy so I believe an almond milk might work as well instead of the coconut milk.  I didn't add any sweetener as the combination of the ripe pears and ground cashews made it plenty sweet.  For this dish I used my cast iron frying pan but any oven safe dish should work.

This recipe tastes great as an apple clafoutis as well.

I will definitely be making this more often.  It was delicious and very filling!

Ingredients

• 1/2 tablespoon coconut oil or grapeseed oil
• 2-3 sliced ripe pears
• 3/4 cup ground unsalted, raw cashews
• 1 cup coconut milk or perhaps another non dairy milk
• 3 eggs
• 1 teaspoon vanilla powder or gluten free vanilla
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon (optional)

Directions

1. Preheat oven to 350 F.
2. Grease 8x8 dish with 1/2 tablespoon oil or use oven safe skillet.
3. Line sliced pears in a single layer on bottom of dish or skillet.
4. Combine all other ingredients and blend or mix until smooth.
5. Poor over pears.
6. Bake for 40-45 minutes until golden brown on top.

Cinnamon Grain Free Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I love these muffins for breakfast.  They are high in protein, taste awesome and keep well in the fridge.  They are filling enough to keep you going for the morning.  I used a ground almond meal but I am sure you can use almond flour with perhaps a little less milk.

Ingredients (makes about 10 muffins)

• 1 cup almond meal
• 1/4 cup coconut flour
• 1 tablespoon ground chia or flax seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 teaspoon gluten free vanilla
• 1/3 cup coconut or grapeseed oil
• 1/4 cup dairy free milk (I used coconut)
• 1/3 cup maple syrup or other natural sweeteners

Directions

1. Preheat oven to 350 F and grease or line muffin tins.
2. In a large bowl combine almond meal, coconut flour, ground chia, salt, baking soda and cinnamon.
3. In a small bowl combine eggs, vanilla, oil, milk and sweetener.
4. Add egg mixture to large bowl and mix until fully combined.
5. Fill tins 3/4 way full.  Bake for 30 minutes or until inserted toothpick comes out clean.

Energy Protein Bars (Dairy, Grain/Gluten Free with Refined Sugar Free, Nut Free and Egg Free Option)

I love these bars.  I wanted to make something that could be eaten for breakfast and also taken along as a healthy, hearty snack.  This recipe can be adapted to include other seeds, nuts, spices and fruits. 
Update:  I have tried these using a chia egg and using seeds instead of nuts and they turned out great just not quite as high without the eggs)

Ingredients

• 1/3 cup ground cashews (pumpkin seeds)
• 1/3 cup ground almonds (sunflower seeds)
• 1/3 cup melted coconut oil
• 1/4 cup coconut flour
• 2  eggs at room temperature (2 chia eggs)
• 1/4 cup coconut milk or non dairy milk
• 1/3 cup honey or maple syrup (or more depending on desired sweetness)
• 1/2 cup shredded coconut
• 1/2 cup raisins
• 1/3 cup chocolate chips (optional)
• 1 1/2 teaspoon vanilla
• 1  teaspoon cinnamon
• 1/2  teaspoon nutmeg
• 1/2  teaspoon ginger
• 1/2  teaspoon anise (optional)
• 1/2  teaspoon sea salt
• 1/2  teaspoon baking soda
• 1 tablespoon ground flax

Directions

1. Preheat oven to 350F and grease 9x9 pan.
2. In a large mixing bowl combine all ingredients until well blended.
3. Bake for 40-45 minutes.
4. They do stay together better once cooled and stored covered in the fridge.

Raw No Bake Energy Cookies (Dairy, Grain/Gluten, Egg Free with Refined Sugar Free Option)

It has been so hot already for May.  We wanted to make a healthy treat but didn't want to turn on the oven. My oldest daughter and I decided to just create something with whatever ingredients were in the house.  These cookies they turned out really well and can be easily adapted if desired. We will be making them more often as they make a great treat to take on the go and will give you some additional energy.

Ingredients (makes 12-15 cookies)

• 1/2 cup raw sunflower seeds or other seeds
• 1/3 cup raisins
• 1/3 cup chocolate chips (optional)
• 1 cup shredded coconut plus more for coating if desired
• 2 tablespoons ground chia seeds or flax seeds
• 2 tablespoons melted coconut oil
• 2 tablespoons raw sunflower seed butter at room temperature
• 2 tablespoons water
• 3 drops liquid stevia
• 1 teaspoon gluten free vanilla
• 1 tablespoon honey

Directions

1. In a food processor combine the sunflower seeds, raisins and chocolate chips and grind into tiny pieces. Dump into a large bowl.
2. Add all remaining ingredients into bowl and stir to combine.
3. Roll into balls and coat with coconut if desired.
4. Place in refrigerator for 1 hour to harden or freezer for 20-30 minutes.
5. Store in sealed container in fridge.