Chocolate Peanut Butter, Almond & Raisin Granola Bars: Dairy & Egg Free

Pure Deliciousness!

Pure Deliciousness!

I am slowly morphing into a woman who I don’t recognize. I never thought I’d be such a homemade person.

Ya know what? It’s pretty awesome! I am loving all of the new recipes and things I’m finding that can be homemade (mostly thanks to you Pinterest!).

It’s amazing what one can make from scratch: spice mixes, cakes, muffins, pancakes, pizzas, bread, “uncrustables”, dinner rolls, cook dried beans, dry shampoo, deodorant, gifts– and so much more. I’m not even “scratching” the surface here. 🙂

Some of that might make you scratch your head and wonder what’s the big deal? But when the Huzz and I got married, I did not cook. At all. Unless you call heating up those frozen bags of food for dinner or dumping a jar of spaghetti sauce over frozen ravioli cooking. And cakes and cookies? I let Publix do the baking for me!

So for this little lady… well, let’s just say, I’ve come a long way baby!

Last week I made these homemade granola bars. They were very good. My bars didn’t look like the bars in the photos. My bars looked much drier and not quite right. Still, they tasted great and inspired me to try them again with a little more tweaking.  (AKA more melted chocolate!)

I also made these AMAZING peanut butter bars. Man oh man! We were all “Mmmmmm-mmm-mm” and “Oh these are so GOOD!” while we ate them. (If you have a peanut allergy, try subbing your favorite peanut butter sub.) I will make these again! They do have a lot of powdered sugar, so this isn’t an every day treat. Still, this recipe also inspired me.

Last night, SG wanted a treat and we were all out of treats. I decided to try my hand at kind of recreating both of these recipes together. I didn’t even look at the recipes. I just threw in a little of this and a little of that. I didn’t write the recipe down either as I made it. This is my best guesstimate, as I only measured the oats.  I did write it down shortly after making the bars, so I think these measurements will work well.  The next time I make these, I’m using these measurements.

Chocolate Peanut Butter, Almond & Raisin Granola Bars:

Ingredients:

For the granola bar:

  • 2 cups of old fashioned oats
  • 3/4 to 1 cup of Enjoy Life chocolate chips (for the granola mixture)
  • Handful of chopped almonds (omit for tree nut allergy)
  • 1/4 to 1/3 cup of raisins
  • Honey

For the chocolate topping:

  • Approximately 1/3-1/2 cup of Enjoy Life chocolate chips
  • Approximately 1/4 cup peanut butter (or your favorite peanut butter substitute)

Directions:

  1. Use Earth Balance vegan butter to grease a medium sized pan. I have a brownie pan. It’s bigger than an 9×9 but smaller than a 9×12. I think any of those pans will work- it will just affect the thickness of your granola bar.
  2. Put oats, almonds & raisins in a medium sized bowl. Give it a quick stir.
  3. Melt the chocolate chips for the granola bar in a microwave in 15 second intervals. Check it each time so you don’t melt it so much the chocolate hardens- I think it’s called seizing.
  4. Pour the melted chocolate over the oats mixture. Stir well. (I started with 1/2 cup of melted chocolate and it wasn’t enough to coat the oats mixture so I quickly melted more chocolate. Use enough melted chocolate so that the granola mixture is just coated nicely.)
  5. Add the honey to taste to the granola mixture.  Mix well.   Honestly, I squeezed some in, mixed the granola mixture, tasted it, and then squeezed in more.
  6. Put the granola bar mixture in your greased pan. Use a potato masher to mash the granola bar down. The original recipe said this part was important because without the mashing, the granola bar would fall apart. Mash! 😉
  7. Add the chocolate topping ingredients to a small microwave safe bowl. Heat in the microwave in 15 second increments, until all is melted.  Stir until well blended.
  8. Pour the melted peanut butter and chocolate over the granola mixture. I poured it in little rows. Try to distribute it evenly.
  9. Take a spatula and smooth out the chocolate topping- going all the way to the edges.
  10. Pop in the freezer for an hour and then enjoy. Store it in the fridge. I have no idea how long this lasts because we’ve eaten almost all of it in less than two days.

Note: The next time I make these, I’m going to add some Enjoy Life Crunchy Flax cereal to the chocolate and peanut butter mixture once it’s melted, but before I pour it on the granola bars. I think it will give it a nice crunch.

The family’s take? They loved it! The chocolate and peanut butter topping elevate the granola bar to tasting a bit more like a treat- while the oats, peanut butter, almonds and raisins make me feel good about giving this treat to the 2 most precious people in my life.

Cheers to learning how to make everything from scratch, Allergy Mamas! (And Papas)

We can do it!

Homemade granola bar

Homemade granola bar

Granola bar with four year old bite marks.

Granola bar with four year old bite marks.

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Homemade Dairy Free Chocolate Push Up Pops

Most dairy free ice cream I’ve found uses canned coconut milk. That’s a big problem for me. With my nickel allergy, canned foods are a no-no in my diet. Add to that no dairy, eggs, or beef for SG, and well, I’ve never attempted homemade ice cream, fudgesicles or anything with canned coconut milk.

So, I usually skip over dairy free recipes using canned coconut milk… and then I found SO Delicious Culinary Coconut Milk in a BOX!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Okay- can you tell I’m excited? And doesn’t this look divine?

Dairy Free Fudgesicle

Doesn’t this seem like a good recipe to share in the summer?

We live in Iowa, it’s the dead of winter and it’s been anywhere from highs of -3 to the 30’s. Yes, it’s COLD! If we’re snowed in and cooped up, why not enjoy tasty treats? That’s my philosophy, anyway. 🙂

Here’s how I made dairy free fudgesicles/chocolate push up pops.  You can call them either.  Since I used push up pop molds, I’m going with the push up pops name.

Dairy Free Chocolate Push Up Pops:
(adapted slightly from this recipe at The Creekside Cook)

Ingredients:

Directions:

  1. Put all ingredients in a blender. Blend until well mixed. Taste. If not sweet enough, add more honey. The original recipe uses 2 tablespoons of honey. I started with that and ended up adding LOTS more honey. I *think* I used at least 4 tablespoons of honey, if not more. The original recipe also suggests using maple syrup or honey. I think next time I’ll try the maple, just for fun.
  2. Pour into popsicle molds and freeze until solid. (I used these pushup pop molds because they work well for SG)

This recipe yielded 4 push up pops plus a little extra that ended up in my other not so reliable popsicle molds.

Delicious Homemade Fudgesicle.  Definitely use a bib with this for little ones!

Delicious Homemade Fudgesicle. Definitely use a bib with this for little ones!

The coconut milk box costs me $2.39. The rest I don’t really factor in because I always keep them in my pantry. $2.39 for 5 homemade popsicles is a lot cheaper than the “safe” store bought counterparts! That’s 48 cents per push up pop!

Y’all know our food allergy brands are expensive enough- so it’s nice when I can save some money.

And isn’t homemade always better?

I hope y’all enjoy these as much as SG did! I only licked the spoon because I didn’t want to take away from her treats. I think it’s time to buy more push up pop molds and make a big ole batch of these babies!

Sunbutter “Nutella”: Dairy & Egg Free

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When we went completely dairy and egg free in our house, I started reading labels galore on tons of products at the grocery store. Nutella was one of the grocery items that did not make the cut. Not safe.

Then I discovered a recipe from Momables.com. Click here to read the original recipe. I made a few changes from the original recipe by using Sunbutter instead of roasting and pureeing sunflower seeds. I also added Silk Dark Chocolate Almondmilk (use chocolate soymilk to make it nut free) instead of plain non-dairy milk. Who doesn’t love more chocolate?

Here’s my version.

Easy Sunbutter Nutella

(adapted from Momables.com)

Ingredients:
3/4 cup Sunbutter (or any other nut or soy butter)
3-4 oz Chocolate almondmilk (Use chocolate soymilk to make it nut free.)
1.5 Tbsp Vanilla
1/8 cup Cocoa powder
1/2 small spoon Coconut oil (I used our regular spoon, not a measuring spoon.)
3 oz Maple syrup or honey (I’ve made this twice. I’ve used both sweeteners. Both are good!)

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Directions:
1. Put everything in a small food processor.

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2. Grind or blend until smooth and it’s a spreadable consistency like the store bought Nutella.

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3. Put in an airtight container, date the container, and store in the fridge. According to the Momables post, this stays good up to 30 days in the fridge.

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This is easy to make. The hardest part is the clean up because honey and sunbutter are so sticky.

Make this and your kiddos will love you. SG ate this on a slice of safe bread and kept making wild happy sounds. She LOVED it.