Archive for January, 2015

Healthy Pumpkin Bars with Pecan Glaze

January 26, 2015

Grain-Free, gluten free, dairy free
Super easy and delicious! Super moist cake that is good anytime, but with the glaze it’s better for entertaining.

Fills one 9×13″ pan and makes about 10 servings

Bar Ingredients:
1 cup pumpkin puree
1 cup almond butter
2/3 cup honey
4 eggs
4 teaspoons pumpkin pie spice*
2 teaspoon vanilla extract
1/2 teaspoon sea salt
1 teaspoon baking soda

Glaze Ingredients:
Maple Pecan Glaze (Dairy-free)
makes about 2 cups

1.5 cups pecans (I used walnuts one time and it was ok)
1/2 cup pure maple syrup
4 Tablespoons coconut oil
1/2 cup water
2 teaspoon vanilla extract
two pinches of sea salt

Bar Directions:
Preheat oven to 350F and grease a 9×13″ pan with coconut oil.

Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms. Pour into the pan and bake for 20-25 minutes. Allow to completely cool before cutting and serving.

Glaze directions:
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.



Healthiest Cookies

January 26, 2015

Grain free, gluten free, paleo…but still delicious. Yea, I know what you’re thinking – not possible! Delish. They are somewhere between a chocolate chip cookie, a fig newton and a brownie in taste.

Makes about 16 cookies the size of my palm


3 cups raw walnuts
2 cup dates, pitted (one and a half 8 oz boxes of Amport Foods Chopped Dates at my local Coburn’s)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon vanilla extract
2 eggs
1/2 cup dark chocolate chips


Preheat the oven to 350F and line two baking sheets with parchment paper. In the bowl of a food processor fitted with an ā€œSā€ blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, and egg and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.

Adapted from: