Tuesday, March 22, 2011

Carob-Banana Bars (grain-free + sugar-free)


These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter. This means that you do not need to add massive amounts of sweetener as you need to with cocoa powder. Carob is also a decent source of protein and high in calcium. Although carob doesn't taste like chocolate, it does have a sweet, nutty, molasses-like flavor that adds depth and a unique taste to your baked goods.

If you would like to replace the carob in this recipe with cocoa powder then I suggest either increasing the liquid stevia or consider adding about 1/4 cup of coconut sugar to the recipe. I use blanched almond flour in this recipe which is very different from the almond flour you find in most health food stores. It can only be ordered online and can't be substituted with other ingredients. I know many people who are gluten-free already use this flour. It is perfect for grain-free cooking and also adds tenderness, flavor, and nutrition to grain-based gluten-free baking.



Grain-Free Carob-Banana Bars

These bars make a nutritious, quick breakfast or a healthy after-school snack. Serve them with a glass of raw almond milk. I buy my almond flour from Lucy's Kitchen Shop here in Bellingham but you can also find it at Honeyville or Benefit your Life.

Dry Ingredients:
2 cups blanched almond flour
1/2 cup carob powder
1/4 cup arrowroot powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

Wet Ingredients:
2 large ripe bananas, mashed (1 heaping cup)
2 large organic eggs
1/4 cup melted virgin coconut oil
2 teaspoons vanilla extract
20 to 25 drops liquid stevia

Preheat oven to 350 degrees F. Oil an 8 x 8-inch glass baking dish with coconut oil.

Mix together the dry ingredients in a medium-sized mixing bowl. Use your fingers to break up any clumps in the almond flour. Then whisk the ingredients together. Set aside.

In a small bowl, add the bananas and mash with a fork. Measure the mashed bananas to make sure they are just over 1 cup. Add more banana if needed or remove some. Then add the remaining ingredients and stir together with the fork.

Add the wet ingredients to the dry and whisk together. Pour into the prepared baking dish. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Let cool before cutting into bars. Source: www.NourishingMeals.com



More Grain-Free Recipes:
Vegan Chocolate Brownie Cupcakes
Strawberry Coconut Milk Ice Cream
Raw Chocolate Pie


Sunday, March 6, 2011

Grapefruit, Radish, Cabbage Salad


For the past few months, citrus and cabbage have become some of my favorite two foods! This scrumptious salad combines them both. I use napa cabbage which is a very mild, tender cabbage. It is also a favorite vegetable of our children. My oldest daughter likes to pack napa cabbage in her lunch! All four of our children devour this salad in no time!

Tom and I also have some more news......we are having another baby! This explains the cravings. All I have wanted to eat is cabbage, raw or cooked, and also raw sauerkraut. Also any kind of citrus works really well. The all day nauseousness finally subsided last week and now I am feeling great! Baby number five is due at the end of the summer. I've also been working on finishing the next cookbook. Can't wait to tell you more about it!