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Blackberry Coconut Chocolate Chip Snack Bites

I am always trying to come up with new snack bites for my clients. The snack bites are requested every week. Sometimes it can be a challenge to come up with new flavors. I had made some of my Raspberry Chocolate Hazelnut Snack Bites and it got me thinking of making some other type of fruit snack bites. That is how I came up with the Blackberry Coconut Chocolate Chip Snack Bites.

  • 1 c blackberries
  • 1/2 c coconut flour
  • 1/2 c GF oat flour
  • 1/2 c Date Paste
  • 1/2 chocolate chips
  • 1 c GF rolled oats

Combine blackberries, coconut flour, oat flour and Date Paste. Process until creamy.

Add chocolate chips and pulse until chocolate chips are chopped. Transfer mixture to a large bowl.

Add rolled oats to the blackberry mixture and stir until oats and blackberry mixture are well incorporated.

Roll into walnut size little balls. Freeze for about 15 minutes to firm up the snack bites.

These little bites keep well in the freezer or in the refrigerator in a sealable container.


Share. Eat. Enjoy.


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Chunky Monkey Bars

I got the idea for these bars from my Oatmeal Chocolate Chip Almond Butter Cookies. I made a few changes so I could make them for JB. I put them into bar form, which makes them less time consuming to make. Go ahead a make a batch of these wonderful little snack bars. They make a great portable quick breakfast, snack or a little treat.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line an 8×11 baking dish with parchment paper

Wet Ingredients: 

  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/2 c banana, smashed
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.


  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Press the dough onto the prepared baking sheets. Bake for 15 minutes, until the bars are golden.

Let the bars completely cool before cutting into bars.

Share. Eat. Enjoy.



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Lemon Macadamia Loaf

When I baked this loaf it had a lovely fragrance of lemon and toasted macadamia nuts. What a wonderful combination. This loaf is easy to make. They would make great gifts for your special friends. It is a delicious, yet healthy loaf of goodness. There is no oil or refined sugars. It has whole grains, yet is gluten-free. It is like the perfect little treat.

Dry Ingredients:

  • 1 1/4 c GF oat flour
  • 3/4 c millet flour
  • 2 tsp baking powder
  • 1 tbsp lemon, zest
  • 1/2 c macadamia nuts, toasted, chopped

In a large bowl whisk together the dry ingredients and set aside.

Note: The oat flour and millet flour can be ground in a high speed blender. That is how I did it and it worked perfectly.

Note: Roasting/Toasting the macadamia nuts is an important step. It bring out the flavor of the macadamia nuts so much more, then if you did not toast them. I toasted them as the oven was preheating. It took about 5 minutes for them to toast up.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 12 dates, pitted and quartered
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325. Line a 9×5 loaf pan with parchment paper and set aside.

Combine the macadamia milk, dates and vanilla in a high speed blender and let the dates soften.

When the dates have soften blend until all the wet ingredients are blended together.

Pour the wet ingredients into the dry ingredients and stir until they are well incorporated.

Spoon the batter into the prepared loaf pan. Bake for 55 to 60 minutes, until the loaf is evenly browned with some cracks on the top of the loaf.

Let stand on a cooling rack for at least 15 minutes before removing the loaf from the pan to cool completely.

Frosting: (Optional)

  • 5 dates, pitted and quartered
  • 2 tbsp cashews
  • 1/2 c lemon juice
  • 1/4 c water

Combines all the ingredients for the frosting into a high speed blender. Let the ingredients set for about 20 minutes to let the dates soften. Blend until the frosting is very smooth. Frost loaf.


Share. Eat. Enjoy.


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JB’s Jackfruit Hand Pies

I made these hand pies for JB. They turned out deliciously. There is a trick to the jackfruit to give it the perfect texture that I will share with you. I will admit these do take some time. So you need to make these when you do not have anything pressing to do that day.

What takes the most time is rolling out the dough for the hand pies. I tried it a number of different ways. I found rolling the dough out enough for two pieces (a top and a bottom worked the best for me.) Please let me know if you know a better way.

Note: This is one of the few recipes that I use oil. Because of diet restrictions it was the only ingredient that would work for JB.


In a large bowl add JB’s GF All-Purpose Flour Blend. Start with 4 cups of the flour blend. Stir in the remaining ingredients: JB’s All-Purpose Blend, olive oil, salt and water into the flour mixture. Add more flour blend as needed. You want the dough to feel soft and p;illowy. Set aside. Cover with a damp paper towel.


Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

On a large baking sheet spread out jackfruit and mushrooms. Sprinkle JB’s All-Purpose Blend onto the jackfruit and mushrooms. Bake for 10 minutes. Stir the jackfruit and mushrooms and bake for an additional 10 minutes. Set aside to cool.

Transfer jackfruit and mushrooms to a medium bowl. Add the peas and JB’s Béchamel Sauce to the jackfruit and mushrooms. Stir until completely combined. Set aside.

Roll out some of the dough. Put a large dollop of the filling in the center. Lay another piece of rolled out dough on top of the piece with the filling. Lightly pat the top crust onto the bottom. Using a large biscuit cutter/ravioli cutter and press out the hand pie. (My was large and had a crimping feature.)

Place hand pie onto prepared baking sheet. Repeat the process of making the hand-pies.

Note: This recipe makes 12 hand pies.

Bake hand pies for 30 minutes.

Serve. Eat. Enjoy.

Note: These hand pies freeze well. Just let them cool before you freeze them. You can either warm them in the microwave or in the oven.



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Peanut Butter & Chocolate Snack Bites

These little snack bites are a little twist to my original Peanut Butter Snack Bites. the chopped chocolate chips add a little crunch to the bite. they taste just a good as the original, just a little bit different.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c dark chocolate chips, chopped

In a large bowl combine all the ingredients. Stir until thoroughly mixed together. Form into  walnut size balls.

Chill the snack bites in the refrigerator to firm up. Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.


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Easy Hummus

This Easy Hummus is as it declares to be – EASY. There is no oil, so for those that are following WFPBNO (Whole Food Plant Based No Oil) this hummus is for you. It is light and creamy. There are only 5 ingredients for this hummus.

  • 1 can (1 1/2 c) chickpeas, liquid included
  • 3/4 c tahini, make sure to stir the tahini
  • 1 lemon, zested, juiced
  • 1/2 tsp cumin + some for garnish
  • 1/2 tsp paprika + some for garnish (I like smoked paprika)

Combine chickpeas, tahini, lemon zest, lemon juice, 1/2 tsp cumin and 1/2 tsp paprika. Process until light and creamy, about 2 minutes.

Taste and season with salt as needed.

Serve with raw veggies. Spread it on some GF Naan bread. You could even use it as a sandwich spread.

Serve. Eat. Enjoy.


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Raspberry Chocolate Hazelnut Bites

Ever since I made my Healthier Chocolate Hazelnut Spread I have been trying to think of ways to use this decadent spread. For Valentine’s Day I made raspberries stuffed with the Healthier Chocolate Hazelnut Spread. They were a delicious little nibble. I liked that flavor combination so much I have thinking of a way to incorporate them into a snack bite for my client. I did it with these Raspberry Chocolate Hazelnut Bites.

They are truly decadent and delicious. They freeze well, so whenever you want a little treat you can pull one out of the freezer and indulge.

Food Processor:

Combine all the food processor ingredients into the food processor. Process until smooth and creamy. Transfer the mixture to a large bowl.

Note: You can make your own oat flour by grinding oats in a food processor or spice grinder.


  • 1 1/2 c GF rolled oats
  • 1/2 c chocolate chips, chopped

Stir in the oats and chocolate chips into the raspberry mixture. The dough should be stiff. Roll the dough  into walnut size balls. Freeze the bites for about 30 minutes to firm up.

They can be store in the freezer or the refrigerator in a sealable container.

This recipe makes about 24 bites.

Share. Eat. Enjoy.



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Cookie Dough Bites

This is an updated version of my Chocolate Covered Cookie Dough Bites. I think they are even better than the original. They are protein packed and addictive.  I am just giving you fair warning now.

Dough Ingredients:

  • 1 can (1 1/2 c) chickpeas/garbanzo beans, drained, rinsed
  • 6 dates soaked in hot water, drained
  • 1/2 c gf oats
  • 1/4 c peanut butter
  • 1 tbsp vanilla extract
  • 1/4 c water (1 tbsp at a time)
  • pinch of Himalayan salt

Combine dough ingredients into a high-speed blender. Blend on high, adding water as needed to loosed the dough. (I used the water that I soaked the dates in.) You might need to scrape down the sides periodically.

Blend the dough until it is creamy and smooth. Transfer the dough to a large bowl.


  • 1/2 c chocolate chips, Vegan/GF, chopped

Add chocolate chips to dough mixture and stir to thoroughly incorporate the ingredients.

Chill in refrigerator for at least 30 minutes.

Line a baking sheet with parchment paper or a silicone mat.

Roll the dough into walnut size bites and place on prepared baking sheet.

Freeze dough bites until they have firmed up. Store in a sealable container in the refrigerator.


Share. Eat. Enjoy.



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Mini Mexican Chickpea Burgers

These are actually a twist on my Easy Falafels, using Mexican flavor seasonings. It is a nice change from the Mediterranean flavors. They can be made in batches, frozen and then reheated for a quick meal or snack. They have only 6 ingredients. That’s pretty easy.

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the burgers hold together better.

Form dough into 12 little patties. Cook the burgers over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the burgers in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.



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Peanut Butter and Cranberry Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 23 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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