Tuesday, March 22, 2011
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.
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
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
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! It will be out before the baby arrives.
Grapefruit, Radish, and Cabbage Salad
This salad is very quick to prepare. It has a lovely, light dressing that doesn't overpower the flavors of the grapefruit or vegetables. I have chives growing in my herb garden already so I snip a few off for this salad. I suppose chopped parsley or a thinly sliced green onion would also work. Serve with grilled chicken breasts or baked salmon and cooked quinoa.
6 cups thinly sliced napa cabbage
2 large pink grapefruit
5 to 6 small radishes, sliced thin
1 to 2 tablespoons snipped chives
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
freshly ground pepper
few pinches sea salt
Place the napa cabbage into a medium-sized salad bowl. To cut the grapefruit (see photo), first trim the top and bottom off. Then place the grapefruit on one of the cut ends and begin taking the peel and pith off with a sharp paring knife. Then slice the peeled grapefruit into rounds. Then cut each round into quarters. Add the grapefruit to the salad along with the radishes.
Whisk together the ingredients for the dressing. Pour over salad and toss together. Sprinkle the chives over the salad. Serve immediately. Serves 4 to 6. Source: www.NourishingMeals.com
We have a winner for the cookbook giveaway I did last week! Joy Gilraine can you please email me with your mailing address so I can get this wonderful cookbook sent to you? Thanks everyone for entering! Here is the winning comment: Goldwood Gardens said...Thanks for always leading me to great new cookbooks! I would love to win this book! Joy Gilraine
If you are interested in a vegan, gluten-free cookie recipe of mine, I shared my recipe for Sesame Orange Anise Cookies on Martha Stewart's Whole Living Blog last week. I will be posting one gluten-free recipe a month there so stay tuned for more to come!
More Fresh Salad Recipes:
Beet, Pear, and Almond Salad
Raw Super Green Salad