No Bake Nutella Kamut Crispie Treats

I used to make rice crispies all the time when I was younger. It was easy to make and tasted so much better fresh than the packaged versions. Plus I felt like such a big girl, making my own desserts and snacks. This is an updated version of those treats. I've experimented with peanut butter, almond butter and now I'm making it even better with some nutella. Who doesn't love nutella?! Sweet, hazel-nutty deliciousness. These are a great no-bake dessert or snack. It takes less than 10 minutes to make, which is awesome, since I don't have a ton of time with the new baby, to be whipping up something sweet. I am definitely a chocoholic, and having something on hand to satisfy that craving is always a good thing. It keeps me from reaching for the not-so-desirable candy bars and similar treats. These are quite rich, so I recommend eating as more of a dessert than a mid afternoon snack. 

I used puffed Kamut,  but you could use any puffed unsweetened cereal. I just happened to have Kamut on hand. 

No Bake Nutella Kamut Crispie Treats

Cook Time: < 10 minutes
Prep Time: 20 miniutes
Serves: 9 bars

Ingredients:

• 1oz hazelnuts, toasted and chopped
• 1 1/2 tbsp salted butter
• 3/4 cup nutella, divided
• 1/2 cup mini marshmallows
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 3 cups organic kamut puffs

In a small skillet, toast the hazelnuts in a dry pan for about 5 minutes over medium heat. Shake the pan every so often and set the toasted hazelnuts aside. Once cooled, chop the nuts.

In a large pot, over low heat, combine the butter, 3/4 cup of the nutella, marshmallows, vanilla and cinnamon until melted through.

Stir in the kamut puffs, until well coated with the nutella mixture.

In a 9 x 9 pan (or whatever size you'd like), even spread the kamut/nutella mixture into the pan. Press down well, compacting it into the pan.

Sprinkle the chopped nuts evenly over the crispies, and press down slightly.

In the microwave, heat the leftover 1/4 cup of nutella for about 15 seconds or until slightly melted. Drizzle the melted nutella over the top of the crispies.

Place the pan into the refrigerator for about 20 minutes, to allow the chocolate to set.

Cut into 9 pieces and enjoy!

Nutritional Info per Bar:
Calories: 190 ; Fat: 10.5g ; Carbohydrate: 21g ; Fiber: 1.5g ; Sugar: 16g ; Protein: 3g

Vegan Chocolate and Banana Oat Bars

I like to make my own snacks, since buying pre-wrapped snacks can really be pricey and contain too many unnecessary ingredients. These Oat Bars are dairy-free, egg-free, gluten-free, vegan-friendly and are nut-free. Wow! So practically anyone can eat these! Made from very basic ingredients, these bars are easy to make and tasty to eat. You can customize them to your liking by adding toasted nuts, a tsp of flavoring, dried fruit (instead of chocolate) and spices. By making your own snack bars, you are saving not only money but you are getting exactly what you are craving in your bar. I'm a huge chocoholic - which is why these have plenty of mini chips, so I can get some in every bite. I didn't have to add any sugar to these because the bananas and chocolate chips have enough sweetness to make these perfect. 

The mini semi-sweet chocolate chips I used are by Enjoy Life. They are dairy-free chips that melt wonderfully. If you are concerned about gluten, make sure you purchase oat that are for sure not processed in a facility that may contain gluten. Although oats are gluten-free, they can sometimes be contaminated.  These can be stored in the fridge, wrapped tightly for about a week. You could freeze them as well - just make sure to wrap each one individually. 

Vegan Chocolate and Banana Oat Bars

Cook Time: 30 minutes
Prep Time: < 5 minutes
Serves: 9 squares

Ingredients:

• 1/2 tsp coconut oil
• 2 large ripe bananas, mashed
• 3oz mini semi-sweet chocolate chips
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk
• 1 1/2 cup organic rolled oats 
• 2 tbsp organic ground flaxseed

Preheat oven to 350F. Grease a 9 x 9 baking pan with a little coconut oil. Set aside

In a medium sized bowl, mash the bananas until practically a puree. 

Add the rest of the ingredients and mix well. 

Pour the mixture into the greased baking pan and bake at 350F for about 30-35 minutes, or until the oat bars are set. 

Allow the oat bars to cool before cutting into 9 pieces. 

Serve them at room temp or warmed.

Nutritional Info per bar:
Calories: 140 ; Fat: 5.5g ; Carbohydrate: 31g ; Fiber: 5g ; Sugar: 8g ; Protein: 2.5g 

Dark Chocolate and Cherry Banana Bread

I was browsing on Pinterest and found this wonderful recipe. It originally has raspberries but I didn't have any on hand - I had sweet delicious cherries.  I am so impressed with how it turned out!! The cherries are perfect in this bread -they really stand out. It is definitely a dessert bread - but I'm sure with some more tinkering, I can make it even better. Maybe add some ground flaxseed and remove the sugar completely. I already reduced the sugar to 1/2 a cup but I think next time I'm going to see how it is with just the sweetness of the fruit and chocolate. I also used whole wheat pastry flour, rather than all purpose flour. A bit more fiber and nutrients than the white stuff. Hands down - this is my favorite combo for a sweet bread. The bits of dark chocolate throughout the bread are amazing. If you choose to eat the bread warmed, the chocolate is slightly melted and heavenly. Trying this recipe gives me inspiration to start baking more, and I'm sure my husband won't be complaining. We thoroughly enjoyed our slices with some french pressed coffee after dinner - my husband had some vanilla bean ice cream with his. 

I used a stand mixer to combine everything together, but I'm sure a hand mixer will work just fine. Just make sure to combine the ingredients well in each step. I did let it cook for 55 minutes and found that the top browned too much, so next time I'm going to aim for 50 minutes and see how that does. I topped the bread batter with the leftover shavings of the dark chocolate, which gave it a nice look and taste.

Dark Chocolate and Cherry Banana Bread

Cook Time: 50-55 minutes
Prep Time: <15 minutes
Serves: 10

Ingredients:

• 1 tsp coconut oil
• 2 c whole wheat pastry flour
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup raw sugar
• 4 tbsp organic unsalted butter, room temp
• 2 eggs
• 3 very ripe bananas, mashed
• 1/3 cup non-fat plain greek yogurt
• 1 tsp pure vanilla extract
• 1.5oz 60% dark chocolate, chopped
• 8oz rainer cherry, pitted and chopped (toss with 1 tbsp whole wheat pastry flour)

Preheat the oven to 350F and grease a loaf pan with alittle coconut oil. Set aside.

In a small bowl, combine the flour, baking soda and salt. Set aside.

In a large bowl, beat the sugar and butter together until well combined. Gradually add each egg, beating well. 

Then mix in the bananas, yogurt and vanilla. Beat the mixture well. 

Gradually mix in the flour mixture until it is combined. Then add the chocolate, mixing in lightly.

By hand, fold the cherries into the batter. 

Once the batter is well mixed, pour into the grease loaf pan and bake in the oven at 350F for 50-55 minutes. Check to see if it is baked completely by inserting a toothpick into the center. It should come out clean. 

Let the loaf pan cool for about 15 minutes before trying to remove the bread. 

Slice into 10 pieces and enjoy warmed or at room temperature.

Recipe adapted from Recipe Boy

Nutritional Info per slice:
Calories: 265; Fat: 8.5g ; Carbohydrate: 42g ; Fiber: 5g ; Sugar: 18g ; Protein: 5.5

Guest Blogger - Jen's Date Balls

Hey everyone, My name is Jen from JenBeansBlog.  This is my very first guest post and I wanted to create something nutritious and simple and doesn't require cooking or baking or actually turning on any large appliances for long periods of time and something sweet to satisfy that sweet tooth for the new moms out there. 


Here's a recipe for something nutritious, and super easy, and super yummy:

Date Balls 

(I'm sorry but that's the best name I can come up with at 11:30 pm!)

Ingredients:

• About 200g (7oz) Medjool dates, pitted
• About 1/2 cup Dutch processed cocoa powder
• About 1/2 cup ground hazelnuts/filberts
• Other coating options: shredded coconut, ground walnuts, chocolate sprinkles, cookie crumbs

In a food processor, process dates with a teaspoon of cocoa powder and 2 teaspoon of ground hazelnuts until smooth. It should be sticky but not overly sticky. Dust your fingers and palms with cocoa powder and roll into balls. Roll them over more cocoa powder and ground hazelnuts and they are ready to eat! (or refrigerate for later)
If the dates alone are not sweet enough, add a bit of honey or syrup during the processing step. If they are too sweet, add a bit more ground nuts to dilute the sugars in the dates.


Enjoy with a hot cup of herbal tea. Happy eating!

Keep your eyes peeled for another delicious date recipe this upcoming weekend! 

Jalapeno Jelly and Brie Crescent Bites

I recent saw a post from a friend of mine, Ellen B (brie tartlets), that got me wanting some brie. I haven't had any in awhile, and being pregnant - once you've got a certain food on your mind - it's over. So I made these brie bites with some ingredients I had on hand. I received some Jalapeno Jelly a while back as a gift, and haven't put it to good use - so I used it in this recipe. They turned out awesome, I wish I had made more! But since it is only my husband and I eating them, it's a good thing that I only made 8. We ate them as an afternoon snack with some tea. The buttery crescent rolls with gooey brie and sweet/spicy jelly is a winner in my book. I will definitely be making these again. Maybe even for a party - they were very simple to make. Entertain can be a hassle sometimes, but with something as tasty and simple as these, bring it on! 


Once these were done baking, I noticed some of the cheese and jelly leaked out. Well since I'm not one to waste (especially cheese), I just spooned the drippings on top of the crescent rolls. It really made a difference, having a sweet spicy glaze on the outside. Yum! If you don't have jalapeno jelly, you could use red pepper jelly or if you prefer a fruit based jelly. I used Immaculate Baking Co. crescent rolls but you can use whatever kind of crescent rolls you'd like. These aren't super sweet or very cheesy. I kept the proportions pretty light but if you want to add extra cheese or jelly - I say do it. More glaze-y goodness to top them with.  

Jalapeno Jelly and Brie Crescent Bites

Cook Time: < 15 minutes
Prep: < 5 minutes
Serves: 8 rolls


Ingredients:

• 1 can of crescent rolls (should have about 8 rolls)
• 8 tsp of jalapeno jelly
• 2 oz brie

Preheat the oven according to directions for the crescent rolls.

Roll out the crescent rolls on parchment paper. Take 1 tsp of the jalapeno jelly and spread it evenly on the surface of each crescent roll. Top each crescent roll with a 1/4 oz of brie, at the larger end of the crescent dough. 

Take the larger end of the crescent and roll the dough towards the thinner end. Roll loosely. Place the side with the tip downwards. 

Repeat with all of crescents. Then transfer the parchment sheet onto a cookie sheet. 


Bake according to the directions on the crescent rolls container. 

Once they are baked, any excess cheese and jelly that ran out of the crescent roll, spoon on top of the baked crescent rolls. 


Serve warmed :) 

Nutritional Info per bite:
Calories: 135 ; Fat: 8g ; Carbohydrate: 14g ; Fiber: 0g ; Sugar: 6g ; Protein: 2g 

Arepas con Queso

Arepas are corn patties. Arepas con Queso are corn patties with cheese. Being Colombian, arepas were a part of everyday food. They could be eaten with any meal and are a staple in most Colombian kitchens. I usually ate my arepa with breakfast - with a side of eggs and coffee (instead of toast). They can also be a meal, stuffed with different meats, cheeses and veggies. This version is the basic arepa recipe with fresh cheese in the dough. 


You can switch up the cheeses to give it a different flair if you'd like. Pepper Jack is awesome and so is Smoked Gouda. I wouldn't use hard cheeses, as they don't produce the same gooey-ness. You could also make these vegan by subbing the cheese for a rice or soy cheese - just make sure it is a flavor you enjoy and it melts well.


You can make a large batch of these and freeze them individually for a quick breakfast, snack or side. You can pop a frozen arepa in a toaster oven or on a greased skillet and your done. I am definitely going to be making a large batch soon to freeze up, since the baby is due soon. The less I have to prep, the easier. 

Arepas con Queso

Cook Time: <10 minutes
Prep Time: 5 minutes
Serves: Makes approx. 8 arepas


Ingredients:

• Olive oil spray
• 1 cup extra fine arepa flour (yellow corn meal)
• 1 cup warm water
• 1/2 cup queso blanco, grated
• salt and pepper to taste
• Extra cheese to top (optional)

Preheat a skillet over medium heat. Spray with olive oil. 


In a large bowl, mix the flour with the warm water gradually until well incorporated. Let it sit for a few minutes to stiffen up. 


While you wait for the dough to stiffen, you can grate the cheese. Then add the grated cheese to the dough mixture and salt & pepper to taste. Knead the dough until well incorporated. 


Form the dough into patties. Take about a 1/4 cup of the dough and roll into a ball with your hands. If you want to wet your hands with a little water, to prevent the dough from sticking, you may. Once the mixture is in a ball form, flatten it in the palms of your hands. Make the patties about 1/4 inch thick or less. 


Add the patties to the hot skillet and let cook for about 4 minutes or until golden brown on the one side. Then flip and cook for another 4 minutes. Serve immediately, topped with freshly grated queso. 

Guacamole

I've been looking forward to having guacamole for 3 days now! I've just been waiting for my avocados to ripen. Luckily I had them in a brown paper bag to make sure they ripened quick. I was turned on to guacamole when I used to live in San Diego. I had seen it before, but never really understood what the big fuss was about. That was until I tried freshly made guacamole. Not that pre-made gooey stuff you find in the deli section at the grocery store. Nice and chunky with a little spice. Since then, I make guacamole whenever the craving hits or I've got a couple extra avocados on hand. 

Super easy recipe, requires no cooking and can last 3 days in the fridge (if it lasts that long). Can be served with practically anything. Chips, cut up veggies, or as a topping on most dishes. I'm going to be eating mine with some flax crackers. Enjoy!

Guacamole

Cook Time: 0 mins
Prep Time: < 10 mins
Serves: Makes about 2 cups


Ingredients:

• 2 large ripe avocados 
• 1/3 cup minced red onion (about 1/2 an onion)
• 3 Tbsp minced fresh cilantro
• 1 jalapeno, minced (with or without seeds)
• 1 garlic clove, minced
• 1 tsp of cumin
• juice of 1 small lime
• salt and pepper to taste
• cayenne pepper to taste (optional)

Mash the avocado to desired consistency. Add the rest of the ingredients, combine well. Taste the mixture and add salt and pepper to taste. 


Serve immediately or place in the refrigerator, covered (to prevent browning). 


Nutritional Info per 2 Tbsp of Guacamole (if it makes 2 cups):
Calories: 80 ; Fat: 7g ; Carbohydrate: 6g ; Fiber: 3.5g ; Sugar: 1g : Protein: 1g

Coconut Banana Nut Bread

I always seem to have leftover bananas in my house. I usually buy a big bunch of them, since they are so inexpensive and can be used in a slew of recipes. Today I decided to make banana bread with my extras. Using what I had in my pantry, I came up with is version of banana bread. Dense, and slightly sweet - this is perfect as a quick breakfast, snack or something sweet to finish off a meal. I'm going to enjoy a slice with a cup of hot tea....

It can be customized according to your tastes and what you have on hand. Don't have pecans, almond or coconut? Use whatever nuts you have or omit completely. Also if you prefer a sweeter bread, add more sweetener. You could use agave nectar, coconut sugar, honey or whatever you like to use as a sweetener.

Coconut Banana Nut Bread

Cook Time: 35-40 mins
Prep Time: <15 mins
Serves: 10 (or how ever many pieces you choose to cut)


Ingredients:

• 1oz pecans 
• 1oz almonds 
• 1/3 cup unsweetened coconut 

Dry:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp of ground ginger
• 1/4 tsp fine sea salt

Wet:

• 3 large ripe bananas
• 1/3 cup grade A maple syrup (or 1/2 cup if you prefer it a bit sweeter)
• 3 Tbsp of coconut oil 
• 1 tsp of pure vanilla extract

A little extra coconut oil for coating pan


Preheat oven to 350 degrees. Get a loaf pan and light coat the the sides with a little coconut oil (I use a paper napkin, dab it with a little oil and rub against the sides).


In a small food processor (or by hand), blend the pecans, almonds and coconut until broken up into very small pieces.


In a side bowl, combine dry ingredients and nut mixture, set aside. 


In a large bowl, blend wet ingredients until most of the banana is broken up. Then gradually add the dry mixture to the wet mixture until well incorporated. The batter will be thick. 


Add the mixture to the oiled loaf pan and evenly spread the mixture. Bake for 35-40 mins or until the middle is set (check by inserting a toothpick into the middle, it should come out clean). Let the bread cool before cutting into it (I recommend using a serrated knife to cut it). This bread should keep for 3 days, in a well sealed container. Can be served as is or how ever you enjoy eating it. 


Nutritional Info per Serving (1 slice):
Calories: 200 ; Fat: 9.5g ; Carbohydrate: 31g ; Fiber: 3.5g ; Sugar: 11.5g ; Protein: 3g