BC Approved: Oh She Glows Soft & Chewy Sugar-Free Granola Bars

If you haven’t checked out Oh She Glows you’re definitely missing out. According to Angela, the creator of OSG:

My goal is to inspire others to embrace more plant-based foods in their diet without feeling deprived. And yes, my recipes are great for meat-eaters and picky kids too. Most of my recipes are gluten-free and many are allergy-friendly.

Anyway, I tried her Soft & Chewy Sugar-Free Granola Bars and was pleasantly surprised. Although they are nut-free, gluten-free and vegan, they are packed with beautiful textures and flavors. The only thing is that the bars are more of a bread-like texture than a crispy granola bar-like texture. Otherwise I definitely recommend making these portable, snacks!

Here’s her recipe:

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Ingredients:

  • 3/4 cup gluten-free rolled oats, ground into a flour
  • 1 cup water
  • 3/4 cup packed pitted Medjool dates
  • 1/2 cup chia seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries, finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt

Directions:

  1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
  2. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
  3. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
  4. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
  5. Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
  6. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
  7. I suggest freezing leftovers to preserve freshness.
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Grain Free Almond Butter Cookies

I am obsessed with this recipe. If you have a friend who’s allergic to everything (like I am…) these cookies will do the trick. Okay, don’t mentally check out with the following sentence. The recipe is gluten free, grain free, oil free, sugar free, and dairy free.

Regardless of how whole the ingredients are, my roommate and I fed these to our guy friends and they ate the entire batch in record time. If my picky guy friends loved them, then they must be delicious to every palate.

Ingredients

  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons (165 grams) almond butter (room temperature)
  • ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
  • 1 teaspoon baking powder
  • a pinch of salt if your nut butter is salt free
  • ½ cup (90 grams) chocolate chips (Trader Joe’s sells vegan chocolate chips)
  •  ½ tsp of cinnamon or pumpkin pie spice

Directions

  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
  4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week

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Enjoy! And be sure to check out Texan Erin Baking for more great recipes for the holidays.

xx