Sunday, July 3, 2016

Nanaimo Ice Cream Bars: Baked Sunday Mornings

I miss baking with my Baked Sunday Morning friends.  I really enjoyed baking from the "Baked" Cookbooks.  My life has taken a different path lately...I am on the road to health and wellness and making baked goods every other Sunday is no longer something I should do.  I still do traditional baking occasionally when I have a special event of holiday to bake for.  Now my baking is vegan, refined sugar free and gluten free.  When I saw that Nanaimo bars were next on the list to be made....I remembered seeing a vegan Nanaimo bar recipe that I saved and wanted to no better time than now!  

There is no dairy, no refined sugar and no gluten in these bars.  I wouldn't call them low calorie, but I would call them healthy and DELICIOUS!

I used dates, walnuts, granola, cacao powder and coconut oil for the bottom layer.  Cashew cream is the middle layer and cacao powder, coconut oil and maple syrup made up the top layer.  You freeze these hey, that is close enough to ice cream for me!


Your traditional Nanaimo bar is delicious...I have made my fair share of them and if you would like the recipe you can find it here

I am posting the recipe I used to make these delicious and healthy bars below.

As Always...
Be sweet,

Raw Nanaimo Bars
adapted from Catching Seeds

Crust Ingredients:  
2 cups dates (soaked in hot water to soften if hard)
2 cups walnuts
1 cup granola (no oat granola...mine had seeds and coconut in it)
2 Tbsp of raw cacao powder
Pinch salt (I omitted this...the granola tasted salty enough to me)

Custard Layer:
2 cups of raw cashews (soaked 4-6 hours to soften) then drain
1/4 cup maple syrup
1 tsp of vanilla paste

Chocolate Layer:
1/4 cup coconut oil
1/4 cup raw cacao powder
2 Tbsp maple syrup
Pinch salt

Prepare a 8x8 baking dish by lining it with parchment paper you want a sling to lift out the bars.

Add all of the crust ingredients into a food processor and pulse until it is broken down into small pieces and begins to stick together.  You might need to scrape it down once or twice to make sure you get it all.  Press into the bottom of the prepared pan and set aside.

Add the filling ingredients into your clean food processor and process until it is silky smooth.  I had to add a little bit of coconut milk to get the desired consistency that I wanted only because I don't think I let the cashews soak long enough.  Pour over crust ingredients and freeze for 45-60 minutes until set.

Once the filling is set, put all your top layer ingredients in a small sauce pan and heat until just combined.  Pour over the bars and spread out the should harden up right away because the bars are cold and frozen...if not, just stick in the freezer.  Cut into 16 bars and enjoy!  Keep leftovers frozen.

Monday, May 23, 2016

Twix Bars (GF, refined SF, Paleo)

I have been itchin' to do another post...I have been absent for far too long!  
 I love to bake and miss my baking so I have been collecting lots of vegan, refined sugar free and gluten free recipes for some time now.  With and upcoming visit at work by the big wigs (I always make them something sweet), I decided to make them something healthy for a change.

While these don't really look healthy...they are, I promise!  Of course you don't want to eat the whole batch in one sitting (like I used to do!)  You want to just have one...and it will be difficult, because these are delicious!
For the crust, you use coconut flour, maple syrup and coconut oil.  The middle section is organic almond butter, maple syrup, coconut oil and vanilla. The chocolate topping is coconut oil, organic cacao powder and maple syrup.  Then you sprinkle some flaked sea salt on top, I also sprinkled some cacao nibs.  It went together very easily and took no time at all!

This is a great treat!
Be sweet
Homemade Twix Bars (paleo, GF and refined SF)

For the shortbread crust
•⅔ cup coconut flour
•¼ teaspoon kosher salt
•3 tablespoons pure maple syrup
•⅓ cup coconut oil, solid

For the caramel filling
•½ cup creamy almond butter
•⅓ cup pure maple syrup
•⅓ cup coconut oil, melted
•1 teaspoon vanilla extract
•¼ teaspoon kosher salt

For the chocolate topping
•¼ cup coconut oil, melted
•¼ cup cocoa powder
•2 tablespoons maple syrup
•½ teaspoon flaky sea salt

1.Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil.
2.Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
3.Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
4.For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
5.For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.

Tuesday, March 15, 2016

Spraker's Pineapple Upside Down Cake

When I was a child, 
we had a neighbor that lived across the street, that made the 
most incredible pineapple upside down cake.  
She made it in a cast iron skillet with lots of butter and brown sugar.
She reminded me of Aunty Em from the Wizard of Oz. 

The crispy edges, the pillowy buttery inside and the sweetness of the caramelized pineapple were heaven on a plate.  
This is her recipe.  
I can remember the sweet smell and the taste 
like it was yesterday...and makes me believe that 
there is no place like home!

Be sweet

Spraker's Pineapple Upside Down Cake

Into a large cast iron skillet melt 4 T butter and I cup brown sugar.  Stir well until melted together.  Remove from fire and partially cool.  Place drained sliced pineapple 4-5 slices on top of butter and sugar and cover with the following batter:
1 1/2 cup sugar
1/2 cup pineapple juice
3 eggs separated
2 t baking powder
1/2 t vanilla

Add beaten yolks to juice and sugar then add vanilla.  Whisk together the flour and baking powder and add to juice mixture.  Stiffly beat egg whites and fold into the batter.  Bake in moderate oven (350) for 45 minutes.  Invert pan on serving platter when still warm.  Serve with whipped cream.

Sunday, February 14, 2016

Conversation Heart Cakes: Baked Sunday Mornings

Here I go again...trying to make a reasonably healthy version of a "Baked" recipe.  This time I was shooting for a gluten, sugar and dairy free version of these cute little valentine treats.  By Joe....I think I may have done it!

I substituted coconut oil for the vegetable shortening and butter, applesauce for the eggs, coconut sugar for the sugar, gluten-free flour for the cake flour and unsweetened almond milk for the buttermilk.  I decided to just leave off the frosting all together and use a little confectioner sugar sprinkle instead.  I also used organic cocao powder for the cocoa.

They turned out pretty well...a little too sweet.  I am new at using coconut sugar and I am not quite sure about the amounts to use yet.  They would be great with a little dairy free ice cream on them!  I am going to chalk this on up to a success.  Please go see what the other bakers did with this challenge.

As always
Be sweet 
Happy Valentines Day

The original recipe here.

Friday, January 1, 2016

Ugly but Good Cookies, Brutti Ma Buoni: Baked Sunday Mornings

 These light incredibly delicious cookies are quite possibly my most favorite cookie of all time.  Move over macarons...these are the bomb!

 I really hate to admit it, but I could eat an entire plate of these little gems.  These are meringue cookies with nuts added to them.  The 'Baked' version adds cocoa, pistachios and chocolate chips.  
Can you say HEAVEN!

 Easy and quick and no farting around trying to get 
feet or the perfect macaronage....
I adore these cookies!
Oh, and I don't think they are ugly at all!

You can get the recipe here

Be Sweet