No Bake Energy Bites

• 1 c oatmeal
• ½ c peanut butter
• ½ c honey
• 1 c coconut flakes
• ½ c ground flaxseed
• ½ c mini chocolate chips
• 1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.

Let chill in the refrigerator for half an hour.

Once chilled, roll into balls and enjoy!

Store in an airtight container and keep refrigerated for up to 1 week.
 

Substitutions:
Soybutter, almond butter, cashew butter, sun butter, for peanut butter. 

Creamed or liquid honey, or agave nectar or maltitol syrup in place of honey. 

Crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder in place of coconut.

Raisins, cranberries, goji berries, or crushed almonds,cashews, walnuts can also be added.

Avocado Hummus

• 1 can chick peas, well drained
• 2 med ripe avocados, cored and peeled
• 3 tbsp olive oil, plus more for serving
• 1 1/2 tbsp tahini
• 3 tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 1 - 2 tbsp finely chopped cilantro leaves, for topping
• Red pepper flakes, for topping 

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
 
Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.

Homemade Pita Chips

3 pitas, cut into 8 wedges

4 tablespoons olive oil

1 clove garlic, smashed 

Salt and freshly ground black pepper

 

Preheat heat oven to 375 degrees F.

Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
 

Pizza Hummus

1 tbsp extra-virgin olive oil

1/4 c tomato paste

2 tsp dried oregano

1 tsp dried basil

2 to 3 cloves garlic

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

1/4 c tahini

1/4 c fresh lemon juice

Kosher salt

 

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.  Serve with your favorite raw vegetables, pita chips or whatever you like!

 

Sour Cream & Onion Hummus

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

2 to 3 cloves garlic

1/4 c tahini

1/4 c fresh lemon juice

1 1/2 tsp dried minced onion

1 1/2 tsp onion powder

1 1/2 tsp granulated garlic

Kosher salt

 

Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon salt in a food processor. Puree until smooth and creamy.

 

 

Buffalo Wing Hummus

3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved

2 to 3 cloves garlic

1/4 c tahini

1/4 c fresh lemon juice

1 1/2 tsp paprika

2 tbsp barbecue sauce

2 to 3 tbsp cayenne hot sauce

1 tbsp distilled white vinegar

Kosher salt

 

 

Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor. Puree until smooth and creamy. Serve with your favorite raw vegetable, pita chips or whatever you like!

Coco-Nuty Granola Bars

• 3 c quick cooking oats
• 1 c shredded coconut
• 1/2 c slivered almonds
• 1/2 c chopped walnuts
• 1/2 c dried cranberries
• 1/2 c mini chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp butter, melted and cooled

Preheat oven to 350 degrees. Line a 9×13 inch baking dish with foil, coated in cooking spray. In a large bowl combine all the ingredients (oats through butter). Stir well to combine.
Pour mixture into prepared dish, pressing it down with a rubber or wooden spoon. Bake for 25 to 30 minutes or until lightly browned (or longer depending on how crunchy you want them). Let cool for 5 minutes, then gently pull foil with granola mixture out of dish and onto cutting board. Cut into desired-sized squares or bars and continue to cool until firm enough to handle. Makes 14 bars or 28 squares.

Honey-Nut Granola Bars

• 1 egg white
• 1/2 cup honey
• 1/2 cup creamy peanut butter
• 1/2 cup chopped almonds
  
• 1/4 teaspoon cinnamon
• 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut)
• 1/2 cup (1 stick) butter, melted
• 1/2 cup golden raisins

Line a 9x13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F.

Take 1/2 cup of the oatmeal oats and pulse them in a food processor until finely ground. Place these ground oats with the remaining oatmeal, and the cinnamon in a bowl and stir until combined. (You can skip this step if you don't have a food processor. Just proceed with the recipe with the full amount of oats.)

Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oat cinnamon mixture. Pour the melted butter over everything and stir until well combined. Stir in the raisins.

Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer.

Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Use a sharp knife to cut into 12-16 bars. Return to the oven, lower the heat to 300°F and bake for 15 more minutes. Remove from the oven to cool.

Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.