When it comes to baked goods that bring a touch of sunshine to your day, Cherry Almond Poppy Seed Bread is a total superstar. This delightful bread is not only a feast for the taste buds but also provides a healthier twist that makes it guilt-free. Let's dive into the world of flavors that come together in this fluffy, fruity treat!…
Read MoreHalloween Amaretti Cookies
I’ve taken Amaretti cookies and turned them into a lightened up version that also happens to be seasonal to Fall! They’re lightened up easily with a simple swap of half of the sugar for natural sweetener. I prefer to use a stevia or monk fruit sweetener. The important thing here is that the sweetener should measure cup-for-cup like sugar. Other than that, feel free to use whichever you prefer.
The only real thing I did here to make them ‘Halloween’ was the sprinkles that I used. So honestly, you could swap out sprinkles for other seasonal colors and themes to change these cookies up! These also call for cake batter extract, which can be tricky to find in some places. If you don’t have it and can’t find it, no big deal, just use some vanilla extract instead!…
Read MoreWhole Wheat Vegan Biscuits
Baby it’s cold outside…
And I need some biscuits in my life! Now, I’ve made some simple biscuits in the past, like my 3 ingredient biscuits or even these low carb ones that I paired with gravy. Today though, I wanted to stay simple and have some biscuits on hand for breakfast sandwiches this week. I didn’t want just any old biscuit though, I wanted them to be whole wheat this time around!
I took some of the basics from my 3 ingredient biscuits and made the needed adjustments to turn them into whole wheat biscuits instead. Of course the thing that made the ‘ 3 ingredient’ version was the self-rising flour…
Read MoreHomemade Almond Milk
A few years ago, I started to switch more and move over to almond milk. My kiddo isn’t (and has never been) a big fan of milk. Not in her cereal. Not with cookies. Nope. None of that. So with that I began getting almond milk for myself unless there was a specific recipe for which almond milk just wouldn’t work. And trust me when I say that there are some out there.
The problem is that I’m generally the only one in the house that uses any sort of milk at all for anything. And you can’t really buy a small container of almond milk unless it’s some over priced organic or local product. If I buy a half gallon of almond milk the majority of it goes to waste. My solution? Make my own damn almond milk…
Read MoreDark Chocolate Oat Bars
Dark. Chocolate. Oat. Bars.
These oat bars are delicious AND easy to make. Sure. They take 2 hours of chilling in the fridge, but so long as you can wait it out. These bad boys are basically fool proof. Plus, they’re ridiculously easy to make gluten-free with a simple swap of flours.
If you’re gluten-free, you know what to do here so I’m not even going to get into it.
With a handful of whole ingredients and right at 15 minutes of hands-on prep time, you can have these bars ready to go with minimal effort. Great for breakfast, brunch, dessert, or as a snack. Kids are going to love them. Adults are going to love them. They’re good stuff.
A fin mix of a granola bar and a cookie. But. With no baking required!
If you’re scared of not baking the flour, I’ve heard it mentioned before that you can zap your flour in the microwave for a few seconds to get it up to temperature and kill off any nasties that way. I haven’t researched that myself, so I have no idea if that factually is a thing though.
Dark Chocolate Oat Bars
TheSkinnyFork.com These easy to make oat bars are perfect as a breakfast bite, a snack, or even dessert. Delicious and made with just a few ingredients! Keep them on hand and ready to enjoy any time. Prep Time: 15 Minutes • Cook Time: 2 Hours
• 3 C. Old-Fashioned Rolled Oats
• 1/2 C. All-Purpose Flour
• 1/2 C. Tbsp. Maple Syrup or Honey
• 3/4 C. Almond Butter
• 3 Tbsp. Coconut Oil
• 1 Tsp. Vanilla Extract
• 1/8 Tsp. Ground Cinnamon
• 3/4 C. Dark Chocolate Chips Directions:
Line an 8x8” square dish with parchment paper and set aside.
In a large bowl, mix together the 3 C. oats, 1/2 C. flour, 1/2 C. honey, 1/2 C. of the almond butter, 3 Tbsp. melted coconut oil, 1 Tsp. vanilla, and 1/8 Tsp. cinnamon.
Transfer half of the oat mixture to the bottom of the prepared dish and press down (using clean fingers, the back of a spoon, or a piece of parchment paper.)
Place the dish into the fridge to chill and set for at least 30 minutes.
Melt the 3/4 C. chocolate chips and the remaining 1/4 C. almond butter together over a double boiler.
Remove the dish from the fridge and pour the chocolate out over the oat mixture and spread evenly.
Place the dish back into the fridge to chill and set for at least an hour.
Once hardened, remove the dish from the fridge and top with the remaining half of the oat mixture. Again, press the oats using fingers, the back of a spoon, or parchment.
Return the dish to the fridge for at least another 30 minutes to harden.
When firm and harder, remove from the fridge and cut into 9 bars.
Store in the fridge and enjoy for up to 2 weeks!
TheSkinnyFork.com These easy to make oat bars are perfect as a breakfast bite, a snack, or even dessert. Delicious and made with just a few ingredients! Keep them on hand and ready to enjoy any time. Prep Time: 15 Minutes • Cook Time: 2 Hours
The Skinny:
Servings: 9 • Serving Size: 1 Bar • Calories: 384 • Fat: 24 g • Saturated Fat: 9 g • Carb: 36 g • Fiber: 1 g • Protein: 10 g • Sugar: 6 g • Sodium: 6 mg
Ingredients:Servings: 9 • Serving Size: 1 Bar • Calories: 384 • Fat: 24 g • Saturated Fat: 9 g • Carb: 36 g • Fiber: 1 g • Protein: 10 g • Sugar: 6 g • Sodium: 6 mg
• 3 C. Old-Fashioned Rolled Oats
• 1/2 C. All-Purpose Flour
• 1/2 C. Tbsp. Maple Syrup or Honey
• 3/4 C. Almond Butter
• 3 Tbsp. Coconut Oil
• 1 Tsp. Vanilla Extract
• 1/8 Tsp. Ground Cinnamon
• 3/4 C. Dark Chocolate Chips Directions:
Line an 8x8” square dish with parchment paper and set aside.
In a large bowl, mix together the 3 C. oats, 1/2 C. flour, 1/2 C. honey, 1/2 C. of the almond butter, 3 Tbsp. melted coconut oil, 1 Tsp. vanilla, and 1/8 Tsp. cinnamon.
Transfer half of the oat mixture to the bottom of the prepared dish and press down (using clean fingers, the back of a spoon, or a piece of parchment paper.)
Place the dish into the fridge to chill and set for at least 30 minutes.
Melt the 3/4 C. chocolate chips and the remaining 1/4 C. almond butter together over a double boiler.
Remove the dish from the fridge and pour the chocolate out over the oat mixture and spread evenly.
Place the dish back into the fridge to chill and set for at least an hour.
Once hardened, remove the dish from the fridge and top with the remaining half of the oat mixture. Again, press the oats using fingers, the back of a spoon, or parchment.
Return the dish to the fridge for at least another 30 minutes to harden.
When firm and harder, remove from the fridge and cut into 9 bars.
Store in the fridge and enjoy for up to 2 weeks!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Low Sodium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Gluten-Free & Vegan Blueberry Peach Cobbler
It's about this time of year where my fridge is well stocked with fresh fruits and berries. Which is something I am not sad about. And there is little that tickles my pickle more than a homemade cobbler. So, when I got my hot little hands on local fresh blueberries and peaches, I knew it was high time to make a gluten-free and vegan version of a cobbler.
Being as cobbler is typically a fruit based dessert that's baked with a sweet 'crust' layer on top, how does one go about making it gluten-free or vegan? Well, to be honest, it's actually pretty easy! In fact, this has to be one of the most easy cobblers that I've ever made. And that's the truth of it…
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