1 cup brown rice
1 1/2 cup non-dairy milk
1/4 cup maple syrup
1 Tbsp butter substitute (I used Earth Balance)
1 tsp cinnamon
Combine cooked rice, milk and syrup in a pot.
Bring to boil, reduce heat and simmer 20 minutes.
Remove from heat and stir in butter and cinnamon.
They were pretty soft and falling a part so we placed them in the refrigerator which helped to firm them up. They tasted good and the grand-kids really liked them.
1 cup raw sugar
1-3/4 cups whole wheat flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 flax eggs
1 cup milk substitute
1 cup strong black coffee
1/2 cup coconut oil
1 teaspoon vanilla extract
Heat oven to 350°F. Grease a 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add flax eggs, milk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Let cool.
I made these for a snack today. I’m not a big fan of peanut butter when it’s cooked into things but the chocolate overpowers the peanut butter so they were pretty good.
Notes: I like this. Nova doesn’t due to the texture.
2 1/2 cups rice milk
1/2 cup chia seeds
1/2 cup shredded unsweetened coconut
1 tsp vanilla extract
2 T maple syrup
2 T Cocoa
Mix all ingredients in a bowl and refrigerate overnight.
Source: Adapted from recipes found at My Whole Food Life.
Notes: We both liked these. The pepper leaves just a hint of heat on the roof of your mouth.
2 cups walnuts
2 1/2 cup pitted dates
1 cup cocoa powder
2 tbsp flax seed meal
1 tsp cinnamon
1 tsp chili powder
1/4 tsp Celtic salt
1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tbsp maple syrup
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp red pepper flakes
Line a 8×8 square baking pan with unbleached parchment paper and set aside.
In your food processor add the walnuts, chili powder and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches and process. Press the mixture into the pan.
In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.
Source: Slightly altered from this recipe at My Whole Food Life. We used almond butter and regular dates.
Notes: These are pretty good.
1/2 cup almond butter
1 dark chocolate bar
1 8oz bag of dates (pits removed)
1/3-1/2 cup pistachios (Chopped fine or ground into dust)
1/4 tsp salt
In the food processor or blender, combine the pecan butter and dark chocolate. Once they are mixed well, add in the dates and salt and mix until well combined. A ball of dough will form. Spread your chopped pistachios onto a plate. Roll the dough into balls, then roll the balls through the chopped pistachios. Once that is done, place the balls on a lined baking sheet. Once all the balls are done, stick the baking sheet into the fridge to firm up.
Notes: These were just ok. Not “bar” like in my opinion though. They were soft and I ate with a fork. More like a pie. Maybe I used to much pumpkin? Nova wouldn’t try them.
• 15 ounces white beans (any)
• ½ cup canned pure pumpkin
• 2 whole bananas
• 3½ teaspoons pumpkin pie spice
• ¼ cup pure maple syrup
• ¼ cup brown sugar
• 2 tablespoons peanut butter
• ½ cup instant oats (If you only have rolled oats, send them through your food processor first to chop them up so they are smaller and more granulated like instant oats.)
Preheat oven to 350ºF. Drain and rinse beans. Combine all ingredients except oats (and cocoa if using) in a food processor, blending until smooth and creamy. Stir in oats (and cocoa if using) then transfer to a square baking dish. Bake for 30 minutes or until a toothpick inserted comes out clean and the center is firm to the touch. Allow to completely cool before slicing or eating (the bars firm as they cool). The pumpkin flavor also intensifies the next day (make in advanced if possible).
Notes: Pictured the cake is iced with a simple vanilla, powdered sugar and rice milk frosting.
1 1/2 cups whole wheat flour
3 tablespoons unsweetened coca powder
1 teaspoon baking soda
2/3 cup pure maple syrup
6 tablespoons unsweetened applesauce
1 tablespoon white vinegar
1 teaspoon vanilla extract
3/4 cup cold water
Preheat oven to 350 degrees.
In a mixing bowl, combine the flour, cocoa and baking soda and mix well.
Add in the maple syrup, applesauce, vinegar, vanilla and water. Mix well to combine.
Pour the batter into a 9×9 inch nonstick cake pan.
Bake for 30 minutes.