Grain Free Sour Cream Cherry Crumble Bars

 I love it when a Saturday rolls around, and I have no plans. Although, in my house, a “no plans” day still includes getting the laundry done, and housework, and dishes….I am sure you understand! I was also hoping for it to warm up enough outside for me to get a start on spring cleaning some of the gardens, but other than that, my day was free. So, to waste some time while waiting for the sun to do its thing and make it tolerable for some outdoor work without needing a parka, I tried a new recipe out.

These bars are quite tasty, and not overly sweet. I can see this being a jump off recipe for all sorts of variations. (The base and crumble would make a lovely date square…going to have to play with that!) Anyhooo, I picked cherries as the fruit, because I had some in my freezer, but I think any soft fruit would work. I am sure sautéed apples or pears would be awesome as well…oh the possibilities!!!

The only thing I thought of changing at all was the fruit to bar ratio, maybe upping the fruit a wee bit. But my friend Jenelle stopped in and taste-tested them and said they were perfect as is. So I will leave that one up to you!

If you use frozen fruit like I did, let it thaw and drain away the excess liquid before adding, or it will make your sour cream layer too wet. Definitely let them cool completely before cutting them up to allow the layers to firm up. 

Grain Free Sour Cream Cherry Crumble Bars

Base: 

6-8 dates, pits removed

¼ cup coconut oil, softened a bit

1 egg

1 cup pecans

1/3 cup coconut flour

1/3 cup arrowroot powder

½ tsp sea salt

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Crumble:

1/3 cup reserved base mixture

¼ cup shredded coconut (unsweetened

¼ cup coarsely chopped pecans

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Sour Cream layer:

2/3 cup sour cream

1 egg

¼ cup maple syrup

3 Tbsp arrowroot powder

1 Tbsp coconut flour

Pinch of salt

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Fruit: 

1 cup thawed and drained frozen dark sweet cherries (or other soft fruit of choice)

Preheat oven to 350F

Line an 8x8 glass baking dish with parchment paper, and set aside.

In a food processor, chop the pitted dates until they just start to form a ball. Measure the rest of the base ingredients into the food processor bowl and process until well combined. Pulse a few more times until it starts to form a ball.

Scoop out 1/3 cup of this mixture and set aside. Press the rest evenly into a parchment lined 8X8 glass baking pan. Set aside.

To the 1/3 cup of reserved base mixture, add the shredded coconut and the coarsely chopped pecans. Mix together until well combined (use your fingers!) and set aside.

In a mixing bowl, whisk together the sour cream filling ingredients until nice and smooth and pancake batter like. Pour over the base and spread evenly to cover.

With a spoon, evenly distribute the cherries, being careful to leave the excess juice behind.

Sprinkle the topping evenly over the cherry/sour cream layers and bake in preheated oven for 35-38 minutes, or until the filling is completely set.

Let cool completely before cutting into desired size square. Store any leftovers in the fridge for 2-3 days (if they last that long!) 

(the weather cooperated, I was able to clean out most
of my front gardens...my crocus's are beautiful!)

Cranberry Coconut Breakfast Bars

I apologize, dear readers, for the lack of recipes lately. Between the holidays, a promotion at work, and life in general, it seems I have been a wee bit side tracked when it comes to getting recipes posted. Lots has been going on in the kitchen, but when all was said and done, something had to give, and the blog has suffered. I intend to correct that here and now though by giving you a wonderful grain free bar that is perfect for a quick breakfast or snack. These bars are heading to work with me tomorrow for an early morning staff training (along with another soon to be posted recipe...Grain Free Coconut Cinnamon Streusel Muffins). Not too sweet, portable, and full of yummy grain free nutrients to fuel your morning...or your break, or whenever you need a satisfying bite to eat. We usually cut these into at least 16 bars, and they store well in the freezer for those crazy busy mornings. 

Cranberry Coconut  Breakfast Bars

3 eggs

3 very ripe bananas (mine were previously frozen and thawed)

1 cup full fat milk kefir or yogurt  

1/3 cup gently melted coconut oil, cooled slightly

2 tbsp apple cider vinegar

2 tsp vanilla

1/3 cup coconut sugar

2/3 cup coconut flour

¼ cup Arrowroot flour/starch

¼ cup chickpea flour

¼ cup ground Chia seeds

1 tsp baking soda

1 tsp of salt

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1 cup fruit-juice-sweetened dried cranberries

1 cup unsweetened shredded coconut (Organic Traditions is my fav!)

Preheat oven to 375F. Grease a 9X13 glass baking dish or line with parchment paper and set aside. 

Beat the eggs, kefir, coconut oil, vinegar, vanilla and bananas together in a large mixing bowl until frothy with an immersion blender.  Add the coconut sugar, flours, baking soda, and salt. Mix well again ensuring there are no lumps left.

Mix in the dried cranberries and coconut  with a wooden spoon or spatula to evenly distribute.

Scrape the batter into prepared pan, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan completely before cutting into desired shape. 

Store in an airtight container for 3-4 days in the refrigerator, or wrap individually and freeze for up to 6 months. 

Grain Free PBJ Bars

I created these bars on the weekend when I decided to try a new flavour of the grab-and-go-type bars that have become a staple in our freezer. I intended to make a chocolate and brazil nut combination, but someone found my stash of brazil nuts in the fridge, and that combination quickly went out the window. So while cupboard/fridge surfing for inspiration, I found a lonely jar of crunchy peanut butter.  (my guys all like the smooth kind, and I inadvertently came home with a jar of crunchy not too long ago, and there it has sat ever since…I had to take pity on it and use it!) The jar of raspberry jam sitting beside it completed the inspiration, and these babies were born. Grain free protein packed goodness  that is now stored in my freezer for a tasty on the go treat ( I roughly calculated the protein of each bar to be about 8 grams). I am sure you could swap the peanut butter for any other nut butter you wish if peanut allergies are an issue.

Grain Free PBJ Bars

½ cup almond flour

½ cup coconut flour

2 tbsp chick pea flour

¾ tsp baking soda

¾ tsp Himalayan or Celtic sea salt 

1/3 cup coconut sugar

½ cup natural organic peanut butter (mine was chunky)

4 eggs, preferably pastured

2/3 cup plain yogurt (I used a full fat one)

1 tsp vanilla

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½ cup raspberry jam, preferably fruit juice sweetened  (or flavour of choice)

Preheat oven to 375F and grease a 8x8 glass baking pan with St. Francis Coconut Oil Butter Ghee Cooking Spray or butter, or line with parchment paper. Set aside.

Place all ingredients EXCEPT the raspberry jam into a medium to large mixing bowl, and blend well with an immersion blender until well combined, scraping down the sides if necessary.

Scrape batter into prepared  pan. Drop the reserved jam by teaspoon-full’s evenly across the top of the batter, and run a knife thru the batter and jam in a zigzag pattern to swirl the jam into the top of the batter.

Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and let cool in pan before cutting.

I cut mine in half diagonally, turn the pan ¼ turn and then cut again 6 times evenly, creating 12 rectangular bars.

At this point you can store the bars in a container in the fridge for a few days, or , as we do, wrap in parchment or plastic wrap individually and store in the freezer for a quick snack or lunch box treat. 

Grain Free Dairy Free Pumpkin Bars

I think fall is my favourite season of the year. Don’t get me wrong, spring is amazing with all the new growth, and gardening and such. Summer has its moments too, with the hot lazy sunny days, and warm nights spent sitting on the patio. Winter has….lets see, um, snow… and ice… and cold… nope, not really a winter fan! But fall, now fall has it all, with the slight chill in the air, the beautiful fall colours in full splendor, and all the amazing fall produce, apples and  squashes and pumpkins, oh my!! We have these gorgeous little organic pie pumpkins at work right now, and this recipe highlights their flavour beautifully.  I am not generally a raisin fan, but the soaking method I use infuses them with a nice vanilla flavour and plumps them up nicely—no chewy raisins here! (if you would rather chewy raisins, you can skip this step all-together if you wish)

Grain Free Dairy Free Pumpkin Bars

½ cup raisins (I used Thomson Seedless, but feel free to pick what you like!)

½ cup boiling water (enough to cover raisins)

2 tsp vanilla

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4 eggs

1 cup pureed roasted pumpkin (see below for cooking methods or use organic canned pumpkin, NOT pie filling!)

2 tbsp coconut oil

2 tbsp apple cider vinegar

1 tsp vanilla

½ cup coconut flour

3 tbsp chickpea flour

2 Tbsp arrowroot flour

2 tbsp ground Chia seeds

1/3 cup coconut sugar

1 ½ tsp cinnamon

1/3 tsp freshly ground nutmeg (or ½ tsp dried)

1 tsp baking soda 

pinch of salt

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½ cup chopped pecans

Preheat oven to 375F.

Place raisins and vanilla in a heat proof bowl or glass measuring cup. Cover with boiling water and let stand for at least 10 minutes. Set aside.

Measure the rest of the ingredients EXCEPT the pecans into a large mixing bowl. Using an immersion blender, mix all the ingredients together well, scraping the sides of the bowl if necessary.

Drain the vanilla water from the raisins (save for another use if you have one!)

Add the drained raisins and the pecans to the batter and mix with a wooden spoon to distribute evenly.

Scrape into a greased or parchment lined 9x13 glass baking pan.

Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool before cutting into desired sized bars or squares.

Pumpkin cooking methods:

Crockpot method: My favourite method for a pumpkin of this size could not be easier! Wash off the outside of the pumpkin, and place it  WHOLE into your Crockpot.  DO NOT cut in half, scoop out the seeds, or anything. Just plunk it in. 

Turn the Crockpot on low, and cover with lid. Cook for 6-8 hrs on low or until the pumpkin is soft through.   Remove from crockpot and let cool before cutting in half. Scoop out seeds and set aside if you wish to roast them. Scoop the pumpkin away from the skin, and puree with an immersion blender until smooth. Use as desired.

This method works well with smaller squashes too. I often do this before I go out the door to work in the morning, and come home to a perfectly roasted squash!

Oven Roasting Method: Cut pumpkin in half, scoop out seeds and roast, cut side down on a baking sheet for 60-90 minutes, or until soft thru (this will depend on the thickness of your pumpkin).  Cool, scoop and puree as above.

Grain Free Coconut Chocolate Chip Blondie Bars

Very tasty grab and go bar that stores well in the freezer. Great for lunchboxes, trail rides, or mid afternoon snack attacks.

Grain Free Coconut Chocolate Chip Blondie  Bars

1 cup almond flour

¼  cup coconut flour

¼ cup chickpea flour

¼ cup hemp protein powder or hemp flour

3 Tbsp ground Chia flax mix

1/3  cup honey

1 tsp baking soda

½ tsp salt

3 eggs

1/3 cup sunflower seed butter (or nut butter of choice)

1 cup plain kefir or yogurt

1/3 cup coconut oil

2 tsp vanilla

ADD INS: (optional but YUMMY!)

1 cup chocolate chips

1 cup shredded coconut
***See alternate add ins below

Preheat oven to 375F

Place all ingredients except the add ins in a large mixing bowl and mix well with a immersion blender, scraping sides of the bowl as necessary.

Let batter stand for 5 minutes to thicken up, and then stir in the coconut and chocolate chips until evenly distributed.

Scrape into well greased 9x13 pan and smooth out with a wooden spoon or spatula.

Bake in preheated oven for 33-40 minutes or until toothpick inserted in middle comes out clean.

Let cool in pan and cut into desired shape. We cut ours in to 16 long “bars”, dividing the pan in half  first lengthwise down the middle, and then cutting into 8 even sections width wise. Wrap individually as desired and store in fridge for a couple of days or in the freezer for longer storage.

***These are also great with 1 cup chopped dates, 1 cup shredded coconut and the zest of an organic orange in place of the other add ins :)