Chewy Granola Bars

These Chewy Granola Bars are just like the classic Quaker bars, minus the added corn syrup, modified milk ingredients, canola oil, artificial flavours and…. massive amounts of sugar!!

These bars have just 6 ingredients and taste just as good (if not better). They make for the perfect snack for on the road or at school.

Enjoy,
xo Kylie

Chewy Granola Bars

Ingredients:
2 cups gluten free oats
1 cup plain rice puffs (I use Nature's Path Organic Rice Puffs Cereal)
3/4 cup almond butter*
1/3 cup honey
1/2 cup mini chocolate chips (I use Enjoy Life for dairy free)
2 eggs

*Use sunflower seed butter for nut free & school friendly option.


Instructions:

1. Preheat oven to 350°F.
2. Combine all ingredients in
one bowl and mix well.
3. Transfer mixed ingredients to a greased (or parchment paper lined) 9 x 9 inch baking dish.
4. Bake for 14 minutes.

5. Let cool for 10 mins and then cut into 24 pieces.

** Store in fridge or freezer

Chocolate Chip Pistachio Cookies

I’ve had a serious craving for chocolate chip cookies for WEEKS now! I was wanting something a little different, a classic chocolate chip cookie with a spin... welcome my Chocolate Chip Pistachio Cookies. These cookies are paleo, gluten free, dairy free, and are absolutely delicious.

Enjoy,
xo Kylie

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Makes 18-20 cookies

Ingredients

2 1/2 cups almond flour
1 teaspoon baking powder
Pinch of sea salt
1/2 cup Lakanto golden sweetener, or coconut sugar
1/2 cup ghee, butter or coconut oil
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup pistachios, chopped
1/2 cup chocolate chips, dairy free


Instructions

1. Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
2. In a food processor, combine eggs, Lakanto golden sweetener, ghee and vanilla until smooth.
3. In a medium bowl, combine almond flour, salt and baking powder.
4. Fold in wet mixture into dry ingredients until well combined.
5. Fold in chocolate chips until well combined. Careful not to over mix, we want the cookies to be soft and fluffy!
6. Roll into cookies and place on parchment paper. Cookies will spread to be sure to leave 1 1/2 between each cookie. Then top with pistachios and extra chocolate chips.
8. Bake for 13 minutes or until the edges are golden brown.

Let cool for 10 minutes and indulge!





Blueberry Zucchini Muffins

It's that time of year again.... back to school!! These Blueberry Zucchini Muffins make for a quick and easy breakfast or after school snack! Having a hard time getting veggies into your little ones, your teens or maybe even yourself!? These muffins are packed with zucchini but I promise you'll never even know it's there! These muffins also freeze well.

** To makes these school friendly (nut free) use a nut butter alternative such as sunflower seed butter.

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Makes 12

Ingredients

1 cup grated zucchini
1 cup creamy almond butter*
1/4 cup honey or maple syrup**
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 taspoon baking soda
1 teaspoon apple cider vinegar
1 1/4 cup fresh blueberries

* Use sunflower seed butter for nut free version
** Increase to 1/3 cup if you want these a little sweeter

Instructions

1. Preheat your oven to 300ºF and line a 12-hole muffin tin.
2. Wrap the grated zucchini in a clean bowl and squeeze out as much of the moisture as you can. Set aside.
3. In a bowl, combine almond butter, honey or maple syrup, eggs, vanilla, cinnamon, baking soda and apple cider vinegar. Mix with a spoon.
4. Add just 1 cup blueberries and the grated zucchini. Fold in until everything is well incorporated.
5. Portion out the batter between the 12 prepared muffin holes and top with the remaining 1/4 cup blueberries.
6. Bake for 20-25 minutes or until the toothpick inserted into the middle of a muffin comes out clean
7. Allow for muffins to cool for 10 minutes before enjoying!