Decadent Date Bars

Date Filling

  • 2 1/2 cups chopped dates
  • 1 can coconut cream
  • 1 1/2 cup chopped pecans
  • 1 tbsp. pure vanilla
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper

Crust and Crumble

Preheat oven to 350°f. Grease 9 x 13 glass baking dish with cooking spray or coconut oil.

  • 1 1/2 cups oats
  • 1 cup oat flour
  • 2/3 cup coconut flour
  • 1/2 cup Date Puree
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla
  • 1 egg
  • 3/4 cup chocolate chips (sugar free)

In a large saucepan, add ingredients for date filling. Place over medium heat, cook and stir for about 5 minutes, until well combined and slightly thickened.

In large bowl, add oats, flours, date puree, cinnamon, and salt. Blend together. Add oil and vanilla, stir to combine, add egg and stir. In prepared dish, measure out 2 1/2 cups of mixed crust/crumble, and press evenly in bottom of dish. Spoon date filling on top of pressed crust and spread evenly. To remaining crumble add chocolate chips, mix to combine. Crumble evenly over top of date filling and press gently into filling. Bake until done, approx. 30 minutes. Cool and cut into bars.

For detailed photos of the recipe go to Bake With Me, Date Bars

ENJOY☺

Almond Cupcakes

Amazingly Moist

ingredients ready to go
ready for oven
  • 3/4 cup coconut oil
  • 1 cup Date Puree
  • 4 eggs
  • 1/2 cup almond milk
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp. salt
  • 2 tsp. baking powder

Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.

These are also great with fresh fruit topped with whipped cream or coconut cream.

Dairy and Sugar Free Ice Cream

Coffee Ice Cream

Dairy and sugar free berry ice cream
  • 1/2 cup strong decaf. coffee
  • 1/2 tsp. coffee extract
  • 1/2 tsp. vanilla extract
  • 1/2 cup Date Puree
  • 1 can coconut cream

Berry Ice Cream

  • 3/4 cup of pureed berries (strawberries, blueberries, raspberries)
  • 1/2 tsp. vanilla extract (optional)
  • 1/2 cup Date Puree
  • 1 can coconut cream

Mix together using emulsion blender and pour into silicone molds. The best ones to use are long narrow popsicle shape. Freeze and Enjoy.

Muffins

This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.

Made with frozen raspberries
  • 1 1/4 cups almond flour
  • 1 1/2 cups wheat bran (flax flour for gluten free)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Date Puree
  • 1/3 cup almond milk
  • 3 eggs
  • 1/3 cup coconut oil (melted)
  • 1/2 tsp. vanilla
  • 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!

Baked Pakora

This pakora recipe is a take off from an original recipe that I love. Normally I would just spend extra time frying these in oil about 1″ deep in a pan doing about 4 to 5 at a time. But I have decided to forgo the long process of frying them and press the whole works into a baking dish and bake. This is also a healthier method of cooking and allows for the flavor of the vegetables to intensify through the process of baking. This worked out great and I will never deep fry pakora again.

  • 2 cups chickpea flour
  • approx. 1″ fresh ginger finely diced (optional)
  • 3 cloves fresh garlic finely diced
  • 1 Tbsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp red pepper flakes
  • 1 – 1 1/2 cups water
  • approx. 8 cups of chopped vegetables. Use any kind you like. Some that I have used are onions, peppers, carrots, cauliflower, broccoli, spinach, arugula, celery, kale, sweet potato, swiss chard etc.

Once you have all your vegetables prepared mix all other ingredients, except water, together in a large bowl. Add water and mix to get the consistency of pancake batter. Now add all your veggies. Mix well, using your hands, for this step will help get the veggie mix well coated with batter. Press mixture into a greased or parchment lined 9×13 pan and bake at 350°F for approx. 40 min. Pakora goes really well with Chutney. See my recipe for Apple Chutney. It is very easy to make and versatile.

Apple Chutney

This is a great condiment to use with just about anything.

  • 1/4 cup coconut oil
  • 1 onion, diced
  • 2 tsp. fresh dice ginger (optional)
  • 1/2 tsp. cinnamon
  • 1 tsp. curry powder
  • 1/4 cup Date Puree
  • 1/2 cup raisins (optional)
  • 5 – 6 large apples, peeled, cored and diced (*see note)

In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.

*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.

Shepherd’s Pie

This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it can go directly from stove top to oven. If you don’t have a pan like this it can be started in a smaller pan and finished in a casserole dish.

  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 3 portabella mushrooms, sliced
  • olive oil or butter
  • 1 19 oz. can kidney beans
  • 1 Tbsp. basil
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • 1/2 cup red wine (optional)
  • 3 medium size carrots, diced
  • 2 medium size parsnips, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • water
  • 1/2 cup Ketchup (link to my ketchup recipe)
  • 2 Tbsp. mustard
  • approx. 4-5 cups mashed potatoes (peel and cook potatoes while cooking filling)

Sauté garlic and onion in oil or butter until onions are soft. Add mushrooms and kidney beans, continue to sauté, breaking up beans a bit as they soften. Add seasonings stirring into mix. Add red wine (if using) and cook until almost evaporated. Add carrots and parsnips, ketchup, mustard and just enough water to barely cover vegetables. Simmer until vegetables are almost done. Mix in corn and peas. Cover with mashed potatoes and bake for approx. 45 min. at 350°F.

Here is a new twist on Shepherd’s Pie. Instead of mashed potatoes use baby potatoes. Just wash and toss in oil, salt and pepper and place on top of base. No need to precook. Baking time will be the same.

Veggie Nuggets

These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are.

This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini, cauliflower, kale, corn, parsnip and squash. The seasonings can also be changed. Some other ones that I like to use are thyme, basil, oregano, coriander, curry and cayenne.

This recipe makes approx. 24, using 2 Tbsp. per. nugget.

  • 1 medium sized carrot, peeled and grated
  • 1/4 cup onion, fine diced
  • 1/2 sweet bell pepper, fine dice
  • 3/4 cup chopped baby spinach
  • 1 can chick peas 15-19 oz. (drain and rinse)
  • 1 tsp. oil plus extra for frying
  • 1 tsp. cumin
  • 1 tsp. seasoning salt
  • 1 egg
  • 1/2 cup oats ( I used certified gluten free)
  • salt and pepper to taste

In food processor or blender place oats and seasonings. Blend just long enough to make oats into a fine meal. Add veggies and oil and continue processing until veggies are mush. If your processor is large enough add rest of ingredients and process until chick peas are also mushy and well blended. (My processor will not hold everything so I remove the veggie mix and then put chick peas and egg in processor. Once they are of the right consistency I mix the two parts together in a bowl.) Heat pan add a bit of oil and fry. (Using a small scoop to portion works best. Flatten slightly.) Cook over medium heat until brown on one side and flip to brown other side. Sever immediately or refrigerate and reheat before serving.

Banana Peanut Butter Smoothie

This is Eastons’ Recipe

So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations.

This one is very good.

  • 1 banana peeled and cut up into blender
  • 4-5 pieces of ice
  • 1&1/2 spoon full peanut butter (natural no sugar added)(I use approx. 1/8 cup
  • cinnamon(as much as you want)Easton says “you can’t have to much cinnamon”
  • almond milk(or milk of choice) approx. 3/4 cup

Blend it all together and enjoy.

Peach Chutney

This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for 20 min. Place lids in pot of boiling water and simmer for at least 5 min. Fill bottles as soon as you remove from oven and place lids on directly from boiling pot. Do not let them cool down before filling. https://pressurecanners.com/how-to-sterilize-canning-jars-in-the-oven/ Please check out this link if you have never made perseveres before. If you are not sure about the seal on your bottles, store in fridge of freezer.

  • 2 lb. peeled diced peaches
  • 1 clove minced garlic
  • 1/4 cup chopped onion
  • 2 oz. fresh chopped ginger
  • 2 cups date puree
  • 3/4 tbsp. chili powder
  • 1/2 tsp. curry powder
  • 1/2 tbsp. mustard seed
  • 1/8 cup pickling spice
  • 2 cups apple cider vinegar

In a large heavy pot, stir together the peaches, garlic, onion, ginger, chili powder, mustard seed, curry powder, date puree and apple cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings.