A quick hempy recipe, these crunchy little oatmeal bars make a great snack – not too sweet! They got rave reviews from all our tasters!
We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.
Carrot Cake Ingredients:
1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs
The base is the same regardless, but you have some options when it comes to the sweetener that goes with the flavor. If you don’t want to use sugar (we try not to!) we suggest agave nectar or succanat, depending on the flavor you choose. Succanat has more of a molasses taste to it, so we wouldn’t recommend it for the lemon ice cream, but it would be great if you wanted to make cinnamon ice cream or something more substantial like chocolate.
For our first try we decided to do lemon and strawberry & banana. The lemon came out very lemony (which we like!) and the strawberry banana was a perfectly smooth end of summer flavor.
Ice Cream Base
4 egg yolks
pinch of salt
1/4 teaspoon zantham gum
1 cup whole milk
1/2 cup half and half
1 1/2 cup heavy cream
finely grated zest of 3 lemons
1/2 cup fresh lemon juice
2/3 cup agave nectar or 3/4 cup succanat or 3/4 cup sugar
1 pint of strawberries
1/3 cup agave or 1/2 cup succanat or 1/2 cup sugar
Perfect for Sunday morning. This recipe was ad-libbed enough from Epicurious that we’re not even going to reference you to the original recipe… it was really more a guideline.
As far as we know, the Blueberry Yogurt Syrup was totally made up! And totally good!
1 cup whole-wheat pastry flour
1 cup oat flour
2 tablespoons ground flax
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole milk
2 egg whites
Blueberry Syrup Ingredients:
1 container blueberries
Agave maple syrup
dash of vanilla
Mix all the waffle ingredients until smooth
Cook waffles as usual
Dump blueberries in Quisinart
Add chosen ratio of syrup and yogurt to produce desired consistency
Pulse until just mixed (over mixing will make it thinner)
Serve with eggs and coffee! Enjoy with your favorite person on a relaxing weekend morning!