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Daily Archives: November 6, 2012

Guilt-free Chocolate! Brownie Nut Energy Bars {Grain-free, Low-carb}

Grain-free Brownie Nut Bars

Grain-free Brownie Nut Bars layered between parchment

These bars are a happy combination of deep chocolate flavor, a touch of saltiness and a blend of nuts and seeds. Perfect for a small, filling snack or to sate your craving for chocolate on a low-carb diet! They are mildly sweet, so if you prefer a stronger dose of sweetness, you can adjust the recipe accordingly. The nuts, eggs and flax help by providing natural dietary fat and protein, while the chocolate, coconut and seeds make it a satisfying treat. If you are missing one of the seeds or nuts, feel free to substitute or omit as desired.

Grain-free Brownie Nut Bars

Grain-free Brownie Nut Bars

 

Brownie Nut Bars {Grain-free, Low-carb}

  • 1C raw cashews blended with 1Tb coconut oil to make smooth cashew butter
  • 4 whole eggs
  • 4Tb Truvia (or preferred sweetener)
  • 1/4tsp kosher salt
  • 4Tb Coconut oil (I used Nutiva virgin)
  • 1Tb vanilla

    Chopped chocolate chips

    Chopped chocolate chips

  • 2C almond flour
  • 1/2C golden flax meal
  • 1C flaked coconut, processed slightly
  • 1/2C walnuts, chopped
  • 2Tb chia seeds
  • 2Tb sesame seeds (I used white and black seeds)
  • 2Tb cocao nibs
  • 4Tb dark cocoa powder
  • 2/3C chocolate chips, coarsely ground
  • 1/3C Swerve (or preferred sweetener)

Directions: Preheat oven to 325 degrees. Line baking dish (9″ by 13″) with parchment and butter lightly. Combine first 6 ingredients in a food processor until smooth. In a large bowl, combine remaining ingredients and mix completely. Add the egg mixture into the dry ingredients, mixing thoroughly until a sticky dough/batter is formed. Press into lined baking dish and distribute evenly. Sprinkle additional chocolate chips over top and lightly sprinkle with kosher salt. Bake for a total of 20 minutes, turning once halfway through baking. Makes 32 brownie nut bars. Store in sealed container in refrigerator or wrap tightly and freeze.

Egg mixture and almond flour mixture

Egg mixture and almond flour mixture. The dry ingredients look a lot like DIRT! 🙂 

 

Combining wet and dry ingredients

Combining wet and dry ingredients

 

Pressing batter into parchment-lined pan

Pressing batter into parchment-lined pan. You can see the great texture from the seeds, nuts and coconut.

 

Brownie Nut Bars pulled from the pan whole, to cool.

Brownie Nut Bars pulled from the pan whole, to cool. Cashew Sandies in the upper left! 

Brownie Nut Bars, cut and ready to be stored.

Brownie Nut Bars, cut and ready to be stored.

 

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Cashew Sandies {Grain-free, Sugar-free, Egg and Dairy-free}

Grain-free Cashew Sandies

Grain-free Cashew Sandies

 

These Cashew Sandies are my take on a traditional Pecan Sandie that I often baked at the holidays. The cashews do a wonderful job of standing in for the sweetness of pecans in this recipe, and it’s a good thing I made them small, as they are quite rich! It’s a lightly sweet cookie, much like a shortbread.

There are times when recipes take lots of tweaking and fussing, and other times where they are the result of happy experimentation… this is the latter  😉  I was using lovely raw cashews to make cashew butter for a brownie recipe (that I will be posting soon), and after processing about a cup of raw cashews to the point of being finely ground, I added 1Tb of Nutiva coconut oil and continued to process until the mixture came together as a “nut butter”. One thing that I noticed right away, was that the texture of the cashew butter was smooth and very similar to the finished dough for pecan sandies… so I added a few more ingredients to add bulk, lift and flavor, and the following recipe is the result. I’ll be adding them to my holiday baking this year, and I hope you do too!

Note: I would normally sift powdered sugar over the top of a pecan sandie, but I didn’t have any powdered Swerve or erythritol on hand, so I just sprinkled a little granulated Swerve on top. Next time I make them, they will definitely look more festive!

Cashew Sandies

  • 1C raw cashews finely ground into nut butter
    with 1Tb coconut oil added for smoothness
  • 1/2 tsp baking powder
  • 3Tb Swerve sweetener (or your choice to taste) plus more for sprinkling
  • 4Tb almond flour
  • 1tsp vanilla extract
  • 1Tb Nutiva virgin coconut oil (can use refined or butter in its place)

Directions:
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Using a food processor, combine all ingredients until a soft dough forms. (I made the cashew butter in the food processor and then added the remaining ingredients.) Form into 1” balls, and flatten slightly on baking parchment. Bake for 12-15 minutes, until the cookies are just starting to brown delicately at the edges (I turn pan once during baking.) Remove to a rack to cool. Sprinkle sweetener over the top or sift with powdered sweetener. Do not try to lift cookies from parchment until they have cooled and become more sturdy. Makes about 24 cookies.

Cashew butter made from raw cashews and coconut oil

Cashew butter made from raw cashews and coconut oil.

Slightly flattened 1" balls on baking parchment

Slightly flattened 1″ balls on baking parchment

Cooled and delicious Cashew Sandies

Cooled and delicious Cashew Sandies

Cashew Sandies: Perfect after-school treat for my hungry teen!

Cashew Sandies: Perfect after-school treat for my hungry teen!

 

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