Grain-Free, Gluten-Free Coconut Cashew Squares

These little squares are a treat. The coconut and crispy cashews create a lovely texture. They are moist, chewy and rather sweet. The original recipe that this was adapted from called for 2 cups of sugar! Needless to say, this recipe is significantly reduced, but still on the sweet side, so I wouldn’t make them too often. They are a great treat to bring to potlucks or share with friends over herbal tea.

Preheat oven to 350 degrees. Butter a 9 inch square dish or line one with parchment paper.
Using a whisk, beat the eggs until they are foamy. This is a critical step. Make sure the eggs are good and foamy. Then, beat in the sweetener salt and vanilla.
Stir in the shredded coconut and crispy cashews, then sift the coconut flour on top of the mixture. Stir the coconut flour in lightly.
Spread the batter into the pan and bake for about 15 minutes. Cool in the pan for an additional 10-15 minutes before cutting into squares.

*Crispy cashews are made by soaking 4 cups raw cashews overnight in enough filtered water to cover, plus 1 tablespoon of sea salt. Drain and dehydrate at 150 degrees for 12-24 hours or until completely crisp. Preparing any nuts this way will increase nutrients and make them easier to digest.

Grain-free Rocky Road Brownies

These little treats are fudgy and rich, yet high in protein! Don’t tell anyone what the secret ingredient is…most people won’t be able to guess!

Place all ingredients for brownies (except for mini chocolate chips) in a high-powered blender or food processor and blend until smooth. Stir in mini chocolate chips by hand and pour into a 9×13 pan that has been lined with parchment paper and then greased. Bake at 350 for 30 minutes.

Meanwhile, cut marshmallows into small chunks. After brownies have baked 30 minutes, sprinkle with marshmallows, and then top with peanut butter chips. Bake another 5 minutes or so. Let cool and chill thoroughly before cutting. Cut into small squares (they are very rich!) and enjoy!

Coconut Lemon Bars

Classic Lemon Bars without the guilt. Dairy free, grain free, nut free, no refined sugar, Paleo, gluten free and powerfully lemony.

Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut chips. Again, process until well combined. Transfer to a bowl and stir in remaining coconut chips. Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.

Coconut Flour Brownies

A brownie recipe that is NOT from a box, simple to make and delicious to eat? Yesum!

Preheat oven to 400 degrees; melt butter while preheating.
In a medium bowl, beat the eggs then stir in maple syrup and butter.
Add cocoa powder, crispy walnuts and coconut flour.
Line the pan with the parchment paper.
Bake 15 – 17 minutes.

Sprouted Fig Bars

I wanted to make some fig bars. You know, “Fig Newtons.” I looked around on the web and found some recipes, and they all looked very nice, but, I wanted to make them as healthy as possible. So, first I needed to make some sprouted wheat flour. You see, in many recipes, you can soak your whole grain flours, but in this kind of recipe you can’t, so the solution is to soak and sprout the wheat, dry it, and then grind it into flour.

Making Sprouted Wheat Flour (skip this section if you already have sprouted flour on hand)
Put several cups of wheat kernels into a large bowl and cover with cool water. Soak overnight.
In the morning, strain the wheat with a sieve or colander, rinse, drain well and return to the bowl.
Cover with a dish towel, rinse and drain 2 - 3 times a day.
When you see the little sprouts emerging, then rinse and drain the wheat berries again. Put wheat in thin layers into a food dehydrator and dry for about 8 hours at 95 degrees F. Grind in a flour mill.
Making the Sprouted Fig Bars
Now you need 2 cups of dried figs. Remove the little stems.
Put the figs into a food processor and chop well.
Into a skillet, put the orange zest, the chopped figs, 1 cup orange juice, 1 cup apple juice, 1/2 tsp. cinnamon, and 1/4 cup Sucanat. Cook the contents for the filling (in the skillet) on medium heat. Cook it, stirring a lot until the figs absorb the moisture of the juices and it is thick. Remove from heat and let it cool while you are getting the dough ready.
Combine the following: 3 cups sprouted wheat flour, 1/2 cup Sucanat, 1/2 tsp. sea salt, 3/4 tsp. baking powder, 3/8 tsp. baking soda, 1/2 tsp. cinnamon. Mix that well and then cut in 12 Tablespoons of unsalted butter that is room temperature.
To the dough, add 3 eggs and mix well, then make it into a ball, wrap tightly in plastic wrap and place it in the refrigerator to chill for 2 hours.
Divide the dough into 3 pieces and rolls them out 1 at a time on a lightly floured surface. (I used unbleached white flour for this so the dough would not stick.)
Stir together a mixture of 1 egg and 2 teaspoons of water to use as an egg wash and glaze.
Roll out the dough, one piece at a time, into a rectangle about 1/8 inch thick. Cut into 3 strips. Paint the edges of the strips with the egg wash. Put filling down the middle of each strip.
Fold up the sides and join them.
Put the rolls, seam side down, onto a baking sheet that has been greased, or has parchment paper on it or a silicone baking sheet. Flatten them a little with your hands. Brush the top with egg wash.
Bake in a 375 degree F. oven for about 15 minutes. Remove from oven and let them cool on the baking sheet.
Cut into little bars and store in airtight container. Oh, yes. Eat some of them!

Enzyme-Rich Mock Larabars

Make homemade nut and fruit bars better than the store by using highly digestible already soaked and dehydrated nuts.

Process dates, dried fruit, cocoa powder and sea salt in food processor until all chopped up. It will be like a thick paste, and perhaps even roll up into a ball. Remove from food processor to a bowl.
Put nuts (and seeds or coconut, if using) in the food processor. Process until a coarse meal.
Break up the fruit paste into chunks and add back to the food processor. Add chocolate shavings or mini chips (if using). Process to incorporate all ingredients. It may roll up into a ball. Press with your finger – does it hold together? If not, add additional water, tablespoon by tablespoon to achieve this.
Press the dough into a stainless steel 8-inch square cake pan. Refrigerate for 15 to 30 minutes until hardened sufficiently for easy cutting.
Bring out of refrigerator and cut into bars. I do 18 bars – 6 rows of 3 bars each. Each bar is 1 inch by 2 inches.
Store the pan of bars in the refrigerator, covered tightly so they don’t dry out. Or wrap each bar individually and store in the refrigerator – for an easy grab and go snack!