Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy!¬† I found it now ūüôā

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry  ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Turtle Brownies (Gluten free/ Dairy free)

Yes you have all figured out (and I have said it many times), I love chocolate!
The only thing better than chocolate, is chocolate and caramel together!

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Having food allergies we all see these wonderful treat is the stores or on¬†TV¬†that we can’t possibly eat, due to our food allergies. Even most of the “gluten free” products out there still have dairy, refined sugar, and nasty fats in them.
Well, I see these foods and say, “How can I make that so I can eat it?”
I really do enjoy the challenge of seeing a picture and creating a yummy treat from it.

Turtle Brownies (Gluten Free/ Dairy free)

Brownie Base:
2 c. gluten free flour mix
1 tsp. xanthan gum
2/3 c. cocoa
1 1/2 c. palm sugar (or desired granular sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. sea salt

2/3 c. coconut oil
2/3 c. unsweetened apple sauce
1 Tbsp. vanilla
3 eggs

1 1/2 c. chopped pecans or walnuts

Caramel Topping:
3/4 c. palm sugar (or desired granular sugar)
1 Tbsp. tapioca starch

3/4 c. coconut cream (or desired cream)
1/3 c. coconut oil

1 1/2 c. chopped dairy free dark chocolate or chocolate chips

Preheat oven to 350 degrees, line 11″ by 17″ baking sheet with parchment paper.

In a large bowl whisk together  flour mix, xanthan gum, cocoa, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl beat coconut oil, apple sauce, vanilla, and eggs. Add flour mixture and only beat until just mixed.
Spread batter into prepared pan. Spread nuts over the top. Bake for 13 minutes.
While brownie mixture is baking make caramel. In a small pan whisk together sugar and starch, then add in cream and oil. Bring to a boil, whisking continuously. Turn off pan as mixture starts to thicken. Pour over brownie mixture. Return to oven and bake for an additional 10 minutes.
Remove from oven and top with chocolate.

Let cool and cut into squares. These squares are so decadent that you may want to cut them smaller than I do.

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Makes 40 ¬†approximately 2″ by 2″ squares.

 Do you have a favourite dessert??? 

 Shared On; http://www.foodiefriendsfriday.com/2013/04/foodie-friends-friday-cookie-party.html 

Almond Toffee Bites (Gluten Free/ Dairy Free/)

The other evening we had friends over for dinner. I put goodies out for dessert and everyone especially loved my  chocolate crunch   bars. My friend told me about a bar that her mom would make with bran flakes and corn syrup on the bottom, then topped with melted chocolate and crunchie peanutbutter.
I started brain storming, and this is my version. You can make yours with peanut butter, but I used almond butter so that my grand daughter can eat them.

Almond Toffee Bites

Almond Toffee Bites ( Gluten free/ Dairy Free)

2/3 c. dairy free margarine
2/3 c. palm sugar(or desired granulated sugar)
2 c.  Chex rice cereal
1 c. dark chocolate(dairy free)
1 c. almond butter
1/4 c. almonds

Preheat oven to 350 degrees.
Line a 9″ by 13″ pan with parchment paper. Spread cereal evenly over bottom of pan.
Put margarine and palm sugar in a pot and cook it over medium low heat, stirring constantly. Let boil for about one minute. Pour mixture over cereal.

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Bake for 10 minutes.

Melt chocolate and almond butter in a double boiler. I just use a metal bowl over a pot of water.

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Pour melted mixture over baked crust. Chop almonds and spread over top. Chill.

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I cut these into triangles but you can also cut them into squares.

Store them covered in the fridge for up to two weeks, or in the freezer.

These are So popular that I don’t even bring them out of the freezer that often. ūüôā

They disappear very quickly!!

Butter Tart Squares (Gluten Free/ Refined Sugar Free/ Dairy Free)

I was so happy with these butter tart squares. No one would know that they are gluten free and sugar free.
The short bread crust works great with the filling. The only thing that I will do differently next time is line the pan with parchment paper. Make it easier to get the squares out.
I hope that you enjoy them as much as I do !!

Butter Tarts

Butter Tart Squares (Gluten Free/ Refined Sugar Free)

Base:
1 c. gluten free flour mix
1/2 tsp. xanthan gum
1/4 c. palm sugar
1/2 c. coconut oil ( or dairy free margarine)

Filling:
2 eggs
1/4 c. coconut oil (or dairy free margarine )-melted
1 c. palm sugar
2 tsp. corn starch
1 tsp. vanilla
2 tsp. apple cider vinegar
1 c. raisins

Preheat oven to 350 degrees
In a bowl mix together flour mix, xanthan gum, and palm sugar. Then cut in margarine with a pastry cutter or a fork and knife until the mixture is crumbly. Press base into a 9″ by 9″ pan that has been lined with parchment paper. Bake for 10 minutes.

For the topping, mix all the other ingredients together in a bowl.  Pour your filling over your base.

Bake for 30-35 minutes or until filling is set.  Let cool then cut into squares.

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Makes 16 squares. They freeze very well!

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Raspberry Jam Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)

Do you ever get frustrated when you want something that tastes great and you have food allergies?

I used to… It seems that I can’t even go into the stores and buy treats, because even if they are gluten free, they still seem to be filled with dairy products or sugar… That gets really frustrating!

Why not just make these simply delicious squares. They are simple to make and tastes great!

Raspberry Jam Squares

Raspberry Jam Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)
1 3/4 c. plus 1/3 c. gluten free flour mix
3/4 tsp. xanthan gum
3/4 c. coconut palm sugar (or other granulated sugar)
3/4 c. coconut oil (Melted)
1 1/2 c. gluten free oats (I use Only Oats)
1 1/2 c. sugar free raspberry jam (I use ED Smith No Sugar added)

Preheat the oven to 350 degrees

In a bowl mix together 1 3/4 c. flour mix, xanthan gum, and palm sugar.
Mix in coconut oil. Set aside 3/4 c. of mixture.

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Press the remaining mixture¬†into a 9 by 13″ pan that is lined with parchment paper.
Spread jam evenly over base.

Take reserved 3/4 c. mixture and stir in the 1/3 c. flour mix to make a crumbly topping and spread evenly onto squares.

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Bake for 40-45 minutes. Let cool completely, then cut into squares.

You need to keep an eye on your squares!

When your back is turned someone might sneak in….

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And steal another one….

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Until they are all gone!
That must mean that they are good, right?

Let me know what your little thieves think of them…