Give Them Something Better

Tag: Cookie

Fed Up with Sugar … Eat Date Bars!
After all the holiday sweets, traveling and cookie experiments (more on that later) I was ready for a sugar detox so I decided to try a 31-day sugar fast. For the entire month of January I will try to avoid all sugary foods. I have been at this for about 14 days and it has been quite the challenge. I guess it is true what they said in the Fed up documentary that sugar is addictive. When this is all over I hope to keep my sweet tooth in check but doubt I will give up sugar all sugar forever.

At the Supper Club we celebrated soup weather. I served two of my favorite soups with a hardy sandwich, fresh salad and an amazing all natural dessert. But it wasn’t all a party; this month I decided to extend my “no-sugar challenge” to the whole club. I did however, only ask them to join me for a 10-day sugar fast. I shared some highlights from the Fed Up to help get them motivated.

The menu for the evening was:

Split Pea Soup
Corn Chowder (Recipe and Video here)
Garbanzo Sandwich Spread (adapted from this recipe )
Power Greens Salad
Sugar Free Date Bars (adapted from this recipe )

It is hard to tell what the favorite was this month they seemed to love it all. Many split pea haters said they loved the soup and someone wants me to start selling the Date Bars on the side. So with that said I will share my version of the Sugar Free Date Bar with you.

Tip of the day…buy pitted date when you decide to make these especially if you are making 6 batches ; )

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Sugar Free No Bake Date Squares

Crust:
- 1½ cups whole raw almonds
- 1½ cups regular oats
- ½ teaspoon salt
- ½ cup whole dates pitted
- ¼ cup coconut oil
Date filling:
- 2½ cups whole dates, pitted
- ½ cup water
- ½ teaspoon vanilla
1. Line pan with parchment or wax paper for easy removal of bars.
2. Place Almonds, oats and salt in a food processor and process until it becomes like flour.
3. Add dates and continue to process until a crumble begins to form.
4. Melt coconut oil and add to the mixture and process until sticky. You may need to add a little water if your dates were drier, you are looking for a sticky, slightly crumbly dough. Set aside ½ cup of this mixture for the topping.
5. Press the remaining mixture into the bottom of the pan to form a crust.
6. Add the remaining dates, water and vanilla to the food processor and process until smooth and creamy. Stopping occasionally to scrape down the sides of the bowl.
7. Pour the mixture onto the crust and spread evenly.
8. Sprinkle the reserved crust mixture over the dates and gently press into the dates. Refrigerate until firm at least 1 hour. Cut into squares and serve. Store in the fridge or freezer.
January 19, 2015
MORE Cookies….
Are you all cookied out? I know with the holidays we have had our fair share of sweets. However someone just reminded me about an amazing cookie recipe, it is my husband’s absolute favorite! It is pretty healthy and full of protein, so I thought it might be okay to post in the new year. This recipe was supposed to be in Give Them Something Better, there is even a picture of it in the book. But got cut at the last minute. I planned to put it in Kidlicious, but forgot, so here it is.

Peanut Butter Carob Bars
- 2 cups natural peanut butter
- 2/3 cup honey or agave nectar
- 1 tablespoon vanilla
- 1 ½ cups whole wheat pastry flour
- 1 cup quick oats
- ½ teaspoon salt (a little more if your peanut butter is unsalted)
- 1 ½ cups carob chips, barley malt sweetened
1.    Preheat oven to 350°F

2.    Prepare a 10 x 15 baking sheet by spraying with non-stick cooking spray.

3.    Cream together peanut butter, honey or agave nectar, and vanilla.

4.    Add salt and flour and mix.

5.    Add oats last and mix well. The mixture will be thick – you will want to mix it with your hands.

6.    Press peanut butter mixture evenly into prepared pan. Bake for approximately 12 minutes, watching closely so that you don’t over bake.

7.    As soon as you remove from the oven, sprinkle with carob chips and return for 30 -45 seconds. Using a butter knife, start spreading the carob over the top of the hot bars. It may look like nothing is happening at first, just keep spreading. The chips will slowly melt and make a frosting layer on your bars.

8.    Cool completely before cutting.

TIP: When I first started making these I had a hard time spreading the carob. The trick is to keep your carob chips at room temperature and work slowly.
January 2, 2014
It’s Berry Season!–Fruit and Coconut Bar Recipe
These quick and easy bars are absolutely delicious and stunning to look at. Your friends and family will be impressed and won’t even know that they are vegan, soy free and easily made gluten free. Now is the perfect time to make them with all the berries we have available here in Michigan.

Fruit and Coconut Bars

BOTTOM:
- 1 1/4 cups unsweetened coconut
- ¾ cup whole wheat pastry flour or gluten free flour
- 1/8 teaspoon salt
- 1/4 cup nondairy milk
- 1/4 cup maple syrup
- 2 tablespoons oil
- 1/4 teaspoon vanilla extract
FILLING:
- 1 cup spreadable all-fruit jam or fresh fruit cooked and thickened
TOPPING:
- 1/2 cup unsweetened coconut
- 1/4 cup whole wheat pastry flour or gluten free flour
- 1 1/2 tablespoons oil
- 1/8 teaspoon salt
1. Preheat oven to 350°F. Coat an 8-by-8-inch baking pan with non-stick cooking spray. Bottom Layer:
2. Combine coconut, flour, and salt in a medium bowl.
3. Whisk together milk, maple syrup, oil, and vanilla in a separate medium bowl.
4. Mix milk mixture into coconut mixture; press into prepared pan.
Fruit Layer:
1. Heat jam in microwave for 30 seconds; pour over the prepared bottom layer. Alternatively, use leftover Fruit Sauce (no reheating required).
Topping:
1. Combine topping ingredients in a medium bowl; using hands, mix together until resembles coarse crumbs.
2. Sprinkle topping over fruit layer; press gently.
3. Bake 28 to 30 minutes, until topping is light golden brown.
  Allow to cool completely; cut into small bars and serve.
July 26, 2011