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.

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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

• 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.44
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.

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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.

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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.

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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 agave or 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.

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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
• 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.

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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, honey or agave 
• 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.

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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.

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