If using frozen berries, let the ice crystals dissipate. Lightly oil two 13 x 9″ glass baking pans. Mix first 4 ingredients, then add the maple syrup. Spread in bottom of pans. Mix remaining ingredients and sprinkle over berry mix. Bake at 350 degrees for 30 minutes or until golden brown.
Top it with ice cream for dessert.
We absolutely love these, and they are soooo quick and easy to make!
1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla
Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂
Adapted from Money Saving Mom
Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.
Makes 32 cookies
Thank you, Nancy, for sharing this recipe!
Ingredients:
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled
Directions:
With a mixer, whip the cream until soft peaks form. Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.
From Heavenly Homemakers
Basic Pie Crust
Yield: 1 9-inch pie crust
1 1/4 cup flour (freshly milled)
1 Tbs honey granules (sugar)
1/4 tsp salt
8 Tbs cold butter, cut into pieces
3 Tbs very cold water
Combine the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment (or in a processor). Mix briefly (or pulse in processor). Add the butter pieces and mix on medium-low speed (or pulse) until the mixture resembles coarse sand and the butter pieces are not much bigger than peas. Mix in the cold water until the dough comes together. Shape the dough into a ball, wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Roll the chilled pie dough into a 12″ circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Prick all over with a fork (this will help prevent air bubbles). Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375. Before placing in the oven, prick all over the crust with a fork (this will help eliminate air bubble). Bake until golden brown, 22-24 minutes. Transfer to wire rack and cool.
Chocolate Silk Pie
3 large eggs
1/2 cup honey granules (sugar)
2 Tbs water
8 oz. semi-sweet chocolate chips, melted and cooled
1 1/2 tsp vanilla
8 Tbs butter, softened
2 cups whipped cream, separated – (I use my recipe, Homemade Whipped Cream )
Combine the eggs, honey granules, and water in a medium-sized heatproof bowl set over a saucepan of simmering water (the water should not tough the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160 degrees F on an instant read thermometer, about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes. Add the melted chocolate and vanilla to the egg mixture and beat until well blended. Beat in the butter 1 Tbs at a time until well combined. Using a spatula, gently fold in 1 cup of whipped cream until no streaks remain. Transfer the filling to the baked pie shell. Refrigerate until set, at least 3 hours. Slice and serve with remaining whipped cream.
from annies-eats.com
1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)
Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone. Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.
recipe from Barefoot in the Kitchen
Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.
From: Healthy Yummies for Young Tummies
Ingredients:
1 cup whole wheat flour
½ cup finely chopped walnuts
2 Tbs sucnanat (or brown sugar)
6 Tbs softened butter
1 cup heavy whipping cream
1 tsp vanilla
2 cups frozen strawberries, partly thawed and sliced in half
1 cup honey granules (or sugar)
1 Tbs lemon juice
Instructions:
1. Stir together the flour, finely chopped walnuts, and sucanat. Mix in the butter 2 Tbs at a time.
(I do this with my hands.) Spread loosely on a jelly roll pan. Bake at 350 degrees for 8
minutes (be careful not to burn). Stir and let cool.
2. Whip the heavy cream and vanilla until fluffy. Set aside.
3. Beat the strawberries, honey granules, and lemon juice until mostly smooth (about 5
minutes). Fold in the whipped cream.
4. Spread half the crumb mixture on the base of a 9″ by 13″ dish. Pour on the strawberry filling,
and top with the remaining crumb mixture. Freeze and serve.
From Blog of Joy
1 can black beans, rinsed and drained (or 2 cups cooked black beans)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips
1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.
Combine using a mixer, and cook on a griddle.