I love this recipe! I substituted the sugar for Pyure Sweetener which is the same as Truvia. I used half the amount called for in the recipe because these sweetners are twice as sweet as sugar. I even sprinkled a little on top instead of using powdered sugar! I used Bob’s Red Mill Biscuit Mix instead of the All Purpose Baking Mix and it turned out great!
- Preheat the oven to 350°F. Line an 8 x 8-inch square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray.
- In a large bowl, combine the flours, almond meal, sugar, salt and flaked coconut; stir to combine dry ingredients.
- Use a pastry cutter or two knives to cut in the cubed butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture.
- When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan.
- Bake for 20 minutes, until the crust is just beginning to brown around the edges.
- While the crust bakes, whisk together the sugar, eggs, lemon juice, lemon zest, flour and baking powder.
- Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes.
- Sprinkle the remaining 1/4 cup coconut over the custard; bake for another 8 to 10 minutes, just until the lemon topping is set at the center. (If you aren’t using the coconut topping, just bake for 18 to 20 minutes, until the lemon custard is set at the center.)
- Transfer the pan to a rack and let the lemon bars cool completely. Use the foil to move the bars to a work surface when you’re ready to cut them. (If you’re topping them with powdered sugar, now is the time.)
- Assuming you have any left over, these bars can be stored in a covered container in the refrigerator for 2 or 3 days.
Makes about 12 bars.
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product. (I used Bob’s Gluten-Free Biscuit Mix and it turned out great!)
We love these bon bons! Since we’ve cut sugar out of our diet, we call these our candy bars! They taste a lot like Reeses Peanut Butter Cups, but even better! We came up with this recipe ourselves and you’ll see that you can use your imagination and add whatever ingredients that you enjoy! Please beware, these bon bons are not a low calorie food. We try and limit ourselves to one or two a day which is sometimes impossible because they are so delicious! They also need to be refrigerated at all times because the coconut oil softens at room temperature.
Makes about 3 dozen walnut size
1 1/2 cups Natural Almonds
1/2 cup Oat bran
1 cup Quick or Rolled (Old Fashioned) Oats
3/4 cup Powdered Peanut butter
3/4 cup sugar free Chocolate Chips
1/2 cup Organic Sugar free Coconut
3 heaping Tablespoons Pyure or Truvia powdered sweetener
1/4 teaspoon salt
1 cup organic refined Coconut oil (you can of course use unrefined if you prefer a stronger coconut flavor)
- Place Almonds in blender and coarsely chop. I have used Almond Flour , but the flavor is not near as good as chopping your own.
- Place all ingredients in a large 4 quart bowl. I will measure the coconut oil in a 1 cup glass measuring cup and put in microwave for a few seconds to soften, especially in the winter. In the summer the oil can alost be liquid so softening isn’t necessary. It needs to be the consistency of softened butter.
- Shape mixture into small balls and place on a plate coated with wax paper. You will need 2 or more plates for the number of balls you will be making. Place each plate in freezer as soon as you fill them. When you get down to the last of the mixture, you may need to add more coconut oil if the mixture won’t stick together. Also, if the mixture is warm at all it will not stick together well, so I will cool in refrigerator for a few minutes. Knowing how to work with the coconut oil is a skill you will develop over making this recipe several times.
- In a small mixing bowl add 1 cup Coconut Oil and microwave for a few seconds until semi liquid. Try not to get the mixture warm, it will melt more as you stir in other ingredients. You don’t want it thick, but if it’s too thin, it will be very runny and won’t coat the bon bons properly; not as thick as pudding, about like cream.
- Add 4 rounded Tablespoons Cocoa (I sometimes use 8 Tablespoons powdered peanut butter instead. It works great!)
- Add 1 teaspoon liquid Now Better Stevia and dash of salt. Now Better Stevia really does taste the best. I also tried using the powdered Pyure sweetener, but it didn’t dissolve at all in the coconut oil.
After letting the bob bons cool in freezer for at least 15 minutes, roll in chocolate coating one at a time and place back onto the waxed paper. When each plate is filled place in refrigerator. Then transfer to a container and store in refrigerator.
With Beanitos Bean Chips costing over $3.50 a bag, I have been searching for a black bean chip or cracker recipe for the last two weeks. I had found one and posted it on Facebook and tried it out as well. Unfortunately it called for dry (raw) black beans. Something kept telling me not to use the uncooked dry beans, but I used them anyway. I had stomach cramps most of the next day. So, since I had bought a big bag of beans, I cooked them up after soaking overnight of course. I then proceeded to come up with the following recipe which turned out well! It makes about as much as a bag of Beanitos, about 3-4 cups depending on how thin you make them.
1 3/4 cup cooked drained black beans (or 1 can drained)
1 Tablespoons Olive oil
1 teaspoon salt
1 teaspoon Pyure or Truvia natural sweetener
1/2 cup Bob’s Gluten-Free 1-1 Flour Mix, and some extra for rolling out dough
Preheat oven to 375F degrees. I mashed the beans in a medium-sized bowl with a potato masher. I then added the rest of the ingredients. Divide the dough in half. In 2 large baking sheet lined with parchment paper, I rolled out the dough with a pastry roller. I don’t recommend air-bake pans because the crackers won’t get crispy. I also sprinkled the dough with flour as I rolled it out. Roll out as thin as possible. Then sprinkle with more salt and roll lightly with pastry roller. Now use a pizza cutter and cut into desired size of crackers. Bake for about 5 minutes, move crackers around and turn them over, then check every couple of minutes. Keep moving crackers around from middle to edges to cook evenly. After 10 minutes, the crackers will start browning quickly. Remove the ones that are slightly browned and crisp (crakers will not bend when fully baked) and put in bowl. Repeat until all crackers are baked.
I really love the new Clean & Hungry cookbook that I got from Amazon a few weeks ago! I’ve never endorsed a cookbook until now. Actually I very rarely buy a cookbook because I can get alot of recipe ideas free off the internet or we just experiment and make up our own recipes.
This is definitely worth the money! It actually just came out in April 2016. The recipes are simple to make, low in carbs and fat,and high in protein.
Our favorite is the Island Coconut Brownies! Each Brownie has only 108 calories, 4.5 fiber, 4.5 sugars, and 4.5 protein. The secret ingredient is black beans! Yes, you read that right! You don’t taste them and the Brownies are so rich and moist!
We also love the Clean & Hungry Whole WheatTortillas! They are only 78 calories each, 12g carbs,7g protein! Easy to make,too!
I won’t share any of the cookbook recipes, for ethical reasons, but I may share a link to a recipe from the Hungry Girl website every now and then.
Happy Clean Cooking!
Activated Almonds, ready to eat!
Activated Almonds are almonds that are soaked in salt water for several hours in order to remove the outer coating that is hard to digest, therefore activating the nutrients in the almonds so that the body can utilize them. The almonds are then dried overnight in the oven. They turn out wonderfully crunchy and hard to resist! They are my “go to” snack when we’re on the run! Here’s how to do it:
Pour 1 pound raw almonds in a large bowl.
Add a lot of water (about half full) and a lot of sea salt (about 2 Tbsps.)
Let soak for about a day and a half, about 30 hours,stirring occasionally.
Rinse and drain in collender. Place almonds on baking sheet. Bake on 150°F for 10-12 hours or until crunchy. I bake them overnight.
Activated Almonds right out of the oven!
- One variation is to sprinkle the almonds with powdered stevia and cinnamon before baking.
Our Family Eats CrockPot Chicken Recipe
This is a really simple yet delicious way to cook a whole chicken. The only difference is that I skin the chicken first because of the tyramine that is in the skin which causes me to get headaches.
I have an older CrockPot like she describes in the recipe and it still works great for me!
Makes 2 servings.
Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.
Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave. Add 1 tsp. ground flax seed. Let sit while cutting up chicken.
Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.
Sweet n’ Sour sauce:
While chicken is cooking: In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes. Don’t drain liquid. Add:
1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia
Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.
To serve: Add rice to each plate, then add chicken and the sauce over the top.