Naturally Sweetened Whole Wheat Oatmeal Jam Bars

These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.

Ingredients:

• 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

These bars can be kept in an airtight container at room temperature for up to 1 week.

Recipe Source: My Humble Kitchen

Lemon Curd Bars

I found this recipe last month when I was searching for desserts that didn't use sugar. This recipe intrigued me. I have always loved lemon bars, but these didn't look like your typical lemon bars. These bars are completely gluten and grain free. Now if you have ever looked at my blog you know that I am addicted to breads and most my recipes use some sort of grain in it. I considered changing the crust portion and make them with flour, but I decided to try them first just the way the recipe was given. I was a little nervous to try them. Of course the first time I make them I make them to serve to people. I always have this nervous moment right before we all try them. I just hope and pray for those few moments before I bite in that they actually taste good. Well much to my surprise they were great! They are very lightly sweetened, not heavy or greasy. They are a perfect little snack. Since that first night that I tried these I have found myself craving them! Desserts like this made not eating sugar a cinch!

Tangy Lemon Curd

This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd. 

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.



Lemon Curd Bars
Makes 16

1 recipe of tangy lemon curd (Recipe above. Save extra zest for the the cookie base).
1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt

1-Preheat the oven to 400 degrees and make the lemon curd (recipe above) Place the curd in the refrigerator to cool.

2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.

3-Add the rest of the ingredients and pulse until combined.

4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.

4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.

Enjoy!

Recipe Source: The Nourishing Gourmet

Zucchini Bread

Just when I think our zucchini plant is slowing down it goes and produces a million more zucchini! Luckily I have a few zucchini recipes up my sleeve that I haven't shared with all of you yet!

First I must tell you that my husband and I are currently on a chia seed kick! I blame my mom for this! I had never even heard of the stuff until we were over at their house. They eat it in their oatmeal almost every morning. My husband has since spent the last few weeks reading about chia seed and all its wonderful properties. Come to find out chia is quite good for you and keeps you full longer. You might have noticed that I added chia to these waffles. I also added it to this bread. Please note that the chia seed is completely optional, but it does add a little extra nutrients if you happen to have it on hand.

Zucchini Bread

3 eggs, beaten                                                                                               
1 cup oil
2 cups brown sugar
3 tsp. vanilla
2 cups zucchini, grated fine or pureed 
1/4 cup chia seed
2 cups whole wheat flour
1 cup white flour
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1 tsp soda
1/2 cup turbinado or raw sugar
 
Grease 2 loaf pans with either butter, shortening, or coconut oil. Sprinkle 1/4 cup turbinado or raw sugar in each pan. Shake sugar around the bottom and sides of pan to coat all sides (as if you were flouring the pan but with sugar).  Sprinkle chia seed in the bottom of a medium size bowl. Place a fine mesh strainer over bowl. Pour grated or pureed zucchini with all its juice in strainer and allow to drain into the chia seed. This will soften up the chia seed. Set aside and allow chia to soak up zucchini juices for at least 10 minutes. In a stand mixer beat eggs. Add oil brown sugar and vanilla. Add 2 cups drained zucchini. Using a fine mesh strainer pour soaked chia seed into strainer to drain any excess liquid. Add chia seed to mixture. Next add whole wheat flour, white flour, salt, cinnamon, baking powder and soda. Mix until well combined.  Place batter in 2 loaf pans.  Bake at 350 degrees for 1 hour. (I doubled the batch and made 3 loaf pans and 1 bunt pan).

Honey Sweetened Whole Grain Carrot Cake

It was my sister-in-law's birthday at the end of last month and we decided to surprise her with a little family surprise party. I was put in charge of making the cake. This is never a problem because I love any excuse to make a dessert! My sister-in-law is much healthier than I am, and really enjoys using whole grains in everything and not using refined sugar. Since this was her party I decided to make a cake that would be to her liking. When I found this recipe I knew it was perfect for her cake. The only thing I didn't know is whether or not it would taste good. I also like eating healthy things, but they have to taste good! I made a little mini cake to test it out. To my surprise it actually was really good. We even took it over to some friends house and they all liked it too! The only picture I have of it is before we cut it. I decided we shouldn't cut it until the birthday girl got to see it, so sorry for no inside pictures.

Note: This recipe makes 1 8X8 pan. I actually doubled it and divided it between 3 round cake pans. I'm sure the doubled recipe would also work great in a 9X13 pan. I also doubled the frosting. For my 3 layer cake it was enough, but there was no extra and I wish I could have put a little more in between the layers. Also if you are not a huge fan of coconut flavor you can use butter instead of the oil in the frosting. I am not a huge fan of coconut and didn't mind the frosting, but it was getting pretty close to the line of too much for me.

Honey Sweetened Whole Grain Carrot Cake

Ingredients
1/4 cup plus 2 tablespoons of coconut oil
1/4 cup of honey (I added a few extra tbs for good luck)
2 tablespoons of lemon or orange juice
2 eggs
1 tablespoon of vanilla
3 ounces of whole wheat flour, by weight
3 ounces of whole grain oat flour, by weight
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 tsp pumpkin pie spice
1 1/2 cups of shredded carrots (use your food processor shredding disc)
1/4 cup of chopped walnuts (optional- I opted out)
Directions
Heat your oven to 350 degrees F. Grease an 8 x 8 baking dish and set aside.
You want your coconut oil to be in a liquid form for this recipe. That happens at 76 degrees F. If your oil is not warm enough to be liquid, heat it until it is. Be careful not to let it get hot, as it will prematurely cook the eggs in the next step.
Put the coconut oil, honey, orange juice, eggs and vanilla extract into the work bowl of your favorite food processor fitted with a multipurpose blade. Process for two minutes.
Meanwhile, combine the whole wheat flour, whole grain oat flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in a large bowl. Whisk to combine well. Add the shredded carrots and walnuts. Stir well.
Add the wet mixture to the dry mixture and stir until just barely combined. Too much stirring will result in a tough carrot cake. Transfer to the greased baking dish. Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes.

Honey Sweetened Cream Cheese Frosting

Ingredients
8 ounces of cream cheese, at room temperature
1/4 cup of coconut oil, at room temperature
2 tablespoons of honey

Directions
Beat all three ingredients together until well creamed. You can do this with a stand mixer, hand mixer or with a wooden spoon. I wouldn't recommend the last one unless you are using it as part of your exercise program!

Recipe Source: Heather Krasovec

Coconut Oil Kettle Corn

I hate to admit this but I spend over an hour this morning reading about the health benefits of coconut oil. Let me tell you its pretty awesome. Now those of you who really know me might know that I don't like coconut. I don't really know what it is about shredded coconut, but I really don't like it. Anything that has coconut in it I shy away from. Spencer bought some coconut oil a while back and has been using it kinda as a lotion at times, and I have used it as an eye makeup remover (works great by the way). I hadn't ever really thought too much about eating it though. Yesterday I had a patient tell me about this green smoothie girl. I decided to look her up today which then somehow took me to coconut oil :).

I have decided that I'm going to start using more coconut oil in my baking. Most of you know that I really really love baking, and trying new recipes! Now when I get an idea in my head I have to do something about it....so I went out and bought some organic virgin unrefined coconut oil (supposedly this is the healthiest kind or something). I found a really yummy kettle corn recipe that I just found here.  I must say it is pretty good! I will keep you all updated as to how this coconut venture goes for me :).

Here is the recipe.


Kettle Corn
Over 3 batches air-popped popcorn in a brown paper bag or very large bowl, pour 1/3 cup agave nectar and 1/3 cup coconut oil. (Liquefy them together by warming double-boiler style submerged in hot tap water, in a heavy bowl or jar. Sprinkle mixture with 2 tsp. Original Himalayan Crystal Salt, and stir or shake well.

Now I didn't know what that type of salt was so I just used sea salt and I worked just fine.