Crunchy Peanut Butter Chip Bars

These are REALLY good (even though they are NOT chocolate !!!!).  They don't have a strong peanut butter taste.  I like the crunch of the peanuts and the pumpkin seeds along with the combination of cranberries and raisins.  These are a firm bar and hold together nice.

These were adapted from Anne's Peanut Butter Granola Bars.

Ingredients:

1 cup Quaker old fashioned oats
1 cup rice crispy cereal
1/2 cup pumpkin seeds
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Ground Flaxseed
1/2 cup raw peanuts 
1/2 cup vegan chocolate chips
1/4 cup dried cranberries 
1/4 cup raisins
1/2 cup brown rice syrup
3/4 cup natural peanut butter 
1 mashed banana

Directions:
Mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.

Estimated Nutritional Value per bar based on 16 bars:  Calories 230, Total Fat 13.8g, Cholesterol 0mg,  Sodium 84mg, Carbs 22.3g, Fiber 3.5g, Sugars 11.4g, Protein 7.5g


For the wages of sin is death, but the free gift of God is eternal life through Christ Jesus our Lord.
Romans 6:23  (NLT)

Basic Tofu Scramble (DF, GF)

I think these are MUCH better if the package of tofu is frozen first.  Just make sure to take it out of the freezer in advance so it will be thawed when you are ready to make these.

My niece LOVES these...she requests them for breakfast every time she visits.  Now my husband, on the other hand, does not think these look good or appetizing !!!

Ingredients:

1 cup chopped veggies of your choice (I use peppers and onion)
1 pkg firm or extra firm tofu (water packed), drained and squeezed dry
1/4 tsp turmeric
1/2 tsp garlic salt
1 tsp onion powder
1/4 tsp black pepper
1/2 Tbsp Nutritional Yeast Flakes  (I use Now Foods)


Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  

I actually cook the veggies in the pan with a little water to soften them and slightly caramelize them - before adding the tofu .

Then crumble the tofu and add to the veggies in the pan.  Add all spices. Cook over medium-low heat until they are the consistency you like.  I happen to like mine on the drier side (because I usually put ketchup on them !!!).  

And everyone who calls on the name of the Lord will be saved.
Act 2:21 (NIV)

Toffee Peanut Coconut Bars

I know I REALLY like the bars when I can't stop eating them !!!!  Sometimes I have NO will power!!! These have the taste of chocolate, crunch from the corn flakes and peanuts with chewiness from the dates.  What a great combination !  These really should be kept in the fridge overnight to "firm up" before eating; otherwise, they tend to break apart pretty easily.  I also store them in the fridge cuz I think they taste better when eating right from the fridge.  They seem to break apart when warmer.  Increasing to 1 cup of peanut butter and/or 2 cups of dates would probably help hold these bars together when warmer..... I'll have to try this next time I make these.  But, right from the fridge, I LOVE them and can't stop eating them !!!  

Ingredients:
2 Tbsp molasses
1 heaping cup corn flake cereal, crushed
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup peanuts
--------
2/3 cup peanut butter
1/2 cup vegan chocolate chips

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1 and 1/2 cups chopped dates
2-4 Tbsp almond milk (depending on how dry your dates are)


Directions:
Blend dates and almond milk in blender until smooth.  I keep some date chunks left - it gives the bars a chewier texture.

Slightly melt the  chocolate chips in the microwave.  I still had some pieces of the chocolate chips.

Then combine all ingredients in a bowl and mix together.
Press into an 8x8 pan and store in fridge.


My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender
Estimated Nutritional Value per bar based on 16 bars:  Calories 163 , Total Fat 9.1g, Cholesterol 0mg,  Sodium 56mg, Carbs 18.9g, Fiber 2.8g, Sugars 14.4g, Protein 4.5g


The one who blesses others is abundantly blessed; those who help others are helped.
Proverbs 11:25 (MSG)

THANKS to AllFreeCasseroleRecipes.com

THANKS to Emily at AllFreeCasseroleRecipes.com for featuring my  Refried Bean Casserole recipe on their website.  You can see the feature post here.  

Double Chocolate Coconut Muffins (GF)

The batter was pretty thick when I put it into the muffins pan, which is why the tops look "lumpy".  But the inside is nice and moist.  I like  warming them up in the microwave for about 20-30 seconds so the chocolate chips melt a little !! 

Ingredients:

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Corn Flour
3/4 cup Sweet White Rice Flour
1 tsp Xanthan Gum
1/4 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp ground cardamon
2 tsp baking powder
1 tsp baking soda
1/2 cup vegan chocolate chips
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
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1 tsp vanilla extract
1/4 cup instant coffee granules
1 and 1/4 cups unsweetened almond milk
1/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed

Directions:
Mix the vanilla extract, coffee granules, almond milk, applesauce,  and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 188, Total Fat 5.9g, Cholesterol 2mg,  Sodium 129mg, Carbs 31.7g, Fiber 2.9g, Sugars 10.3g, Protein 3.2g

For my yoke is easy and my burden is light.
Matthew 11:30 (NIV)

Chocolate Quinoa Peanut Bars (DF, GF)

I have seen several bars made with cooked quinoa, so I decided to try some.  I wasn't sure whether to put these on the blog or not.  At first I wasn't sure if I liked them, but as they "aged"  they started tasting better.  By the last couple of days, I actually really liked the bars !!  I don't know if it is an acquired taste with the cooked quinoa or if they just get better every day.  These are better right out of the fridge...they get REALLY soft after they have been out of the fridge for awhile.   I do still like the flavor - I just eat mine with a spoon !!! These have a crunch from the peanuts and pumpkin seeds, but they are definitely not a hard type of bar. 

Ingredients:
1/2 cup natural peanut butter
1/2 cup raw peanuts
1/2 cup pumpkin seeds (optional)
1/2 cup cooked Quinoa
2 Tbsp Ground Flaxseed
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 large mashed banana (or 2 small)
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2 cups dates

1/4 cup unsweetened almond milk or water

Directions:
Blend dates and almond milk in blender until smooth.  I keep some date chunks left - it gives the bars a chewier texture.

Then combine all ingredients in a bowl and mix together.
Press into an 8x8 pan and store in fridge.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 
For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per bar based on 16 bars:  Calories 198, Total Fat 10.8g, Cholesterol 0mg,  Sodium 43mg, Carbs 23.7g, Fiber 4.2g, Sugars 16.1g, Protein 5.7g

Take my yoke upon you and learn from me,  for I am gentle and humble in heart, and you will find rest for your souls.
Matthew 11:29 (NIV)

Quinoa Veggie Burgers

 I actually wasn't sure how these were going to turn out.  At first I thought they would just fall apart, but I was pleasantly surprised....they didn't fall apart!!  I also was trying to figure out what I could use for a  binder to hold all the quinoa together.  I had some really ripe bananas so I decided to try them.  I was REALLY surprised .... I thought they tasted  REALLY good the first night I made them...usually I like burgers MUCH better after they have been frozen.

Ingredients:
2 cups cooked Quinoa
1 cup Quinoa Flakes
1/3 cup  Ground Flaxseed
1/2 cup wheat germ
1/2 small onion, chopped
1/2 bell pepper, chopped (I used a red pepper)
1 stalk celery, chopped
1/4 cup Nutritional Yeast Flakes
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp  Bragg Liquid Aminos
1 Tbsp dried cilantro flakes
1 Tbsp dried parsley flakes
2 Tbsp sesame seeds
2 mashed bananas
2 Tbsp peanut butter 

Directions:

In a bowl, mix together all of the ingredients.

Form into patties and cook.  I cook them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.


Estimated Nutritional Value per burger based on 8 burgers:  Calories 235, Total Fat 7.7g, Cholesterol 0mg,  Sodium 48mg, Carbs 43.9g, Fiber 8.2g, Sugars 6.4g, Protein 11.4g

Come to me, all you who are weary and burdened, and I will give you rest.
Matthew 11:28 (NIV)