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Cinnamon Raisin Balls

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If you know anything about us here are GTK, you know that we are pretty obsessed with making things into balls. These delicious cinnamon raisin balls are the latest in our recipe development endeavors and we’re pretty sure you are going to freak out.  They are so so good and really easy to make.  I mean, who wouldn’t love a no-bake oatmeal raisin cookie?  That’s pretty much what these guys taste like.  You can whip these up in about 15 minutes and have them on hand for your snacking needs.  The reason we love making balls so much is because they are the perfect, filling snack.  We both always make a batch of balls before a family road trip or when we are going to be out all day at the kid’s sporting events.  They freeze really well which is perfect for making large batches to have on hand.

For the cinnamon raisin, you literally only need oats, pecans, dates, molasses, raisins, chia seeds and a little coconut oil and cinnamon.

All you have to do is to mix the pecans and oats in the food processor and pulse until they are totally broken down.  Add the dates and mix until they are nicely incorporated.  Then add the rest of the ingredients except for the raisins, and pulse on high for about 1 minute.  Transfer the mixture to a bowl and add the raisins.

Now,  it’s time to get busy.  Use your trusty hands to get in there and start the rolling process.  This is a piece of cake and takes no time at all.  Make sure you roll the balls into equal sizes.  I mean ,I suppose if you don’t care, we don’t care, but we just like them to be equal. Place them onto a cookie sheet as you roll them out then pop them into the fridge for at least 30 minutes to set up.  Then you can transfer them into a air tight container to store in the fridge or freezer.  If you freeze them, they thaw out after just a couple minutes so you can eat them up.

We hope you love these cinnamon raisin balls as much as we do.

 

Cinnamon Raisin Balls
 
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Serves: 20
Ingredients
  • 1 C pecans
  • 2 C rolled oats
  • 12 medjool dates, pitted
  • 1 Tbsp molasses
  • 1 Tbsp coconut oil
  • 2 tsp cinnamon
  • 1 Tbsp chia seeds
  • ¼ tsp kosher salt
  • ⅓ C raisins
Instructions
  1. Using a food processor add pecans and mix on high until broken down. Add oats and mix until processed and powdery. Add dates and mix for 30 seconds on high. Add all remaining ingredients except for raisins, pulse on high for 1 minute, stopping to scrape down the sides.
  2. Transfer to a large bowl and add the raisins, mixing with your hands to incorporate. Roll into equal size balls, line on a small rimmed sheet pan and place in the fridge to set for 30 minutes. Transfer to a tupperwear container and store in the fridge for up to one week.

Pumpkin Truffles

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Yep, that’s right, pumpkin truffles were on the menu today.  We cannot apologize for this decadence!  I mean, it’s pumpkin season so you know what that means…just indulge and don’t feel bad about it.  The good news for you however, is that these sweet little gems are literally just made with pumpkin puree, dates, coconut butter, shredded coconut and some delicious spices.  They are rolled in melted chocolate which is pretty much a no brainer.  All you need to do to get these guys going is to combine the pumpkin, dates, shredded coconut and butter, along with the vanilla and spices, in a food processor and pulse until it’s nice and smooth.

Use a cookie scooper and place the truffle mixture onto a parchment lined baking sheet.  Place in the freezer for at least an hour to allow the mixture to set.

Melt the chocolate and coconut oil and stir until it’s smooth.  Roll the pumpkin truffles in the chocolate mixture.  Be sure to cover them completely then transfer back to the baking sheet and sprinkle with the maldon salt.  Repeat with the remaining truffles then store them in the freezer.  Pretty sure these won’t last very long!  Be kind and share them with your friends!

Pumpkin Truffles
 
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Serves: 12-14
Ingredients
  • ½ C pumpkin puree
  • ¼ C coconut butter
  • 4 medjool dates, pitted
  • ¼ C unsweetened coconut flakes
  • ¼ tsp vanilla
  • ¼ tsp of each - nutmeg, cinnamon, pumpkin pie spice
  • ⅔ C semi-sweet chocolate
  • 1 tsp coconut oil
  • maldon salt
Instructions
  1. Add all ingredients except for chocolate, coconut oil and salt to a food processor and pulse until completely mixed and smooth.
  2. Line a cookie sheet with parchment paper. Use a small cookie scooper to scoop out equal size balls. Transfer to the freezer for at least one hour until frozen.
  3. In a microwave safe bowl add chocolate chips and coconut oil. Microwave until melted, stir until smooth.
  4. Dip frozen pumpkin ball into the chocolate to completely cover. Transfer back to parchment lined sheet. Lightly sprinkle with maldon salt. Repeat the process until complete.
  5. Return to freezer. Enjoy!

Cashew Coconut Butter

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This cashew coconut butter is so delicious!  We are huge fans of homemade nut butters because we get to be in control of exactly what ingredients go into the recipe and they are fun to experiment with.  Not to mention, anything homemade always tastes better, right?  Cashews are also loaded with nutrients like protein, fiber, heart healthy monounsaturated fats and anti-oxidants so well, why not?  They also happen to be on the lower end of the nut calorie count. This particular combination is both salty and sweet, making it perfect for smearing on your favorite toast, enjoying on top of oatmeal or sweet potatoes or adding into a smoothing.

Making this cashew coconut butter is a piece of cake, which you could also smear this butter on top of but I digress.  All you have to do is put the cashews into a food processor or high powered blender for like 5 minutes.  You’ll want to keep an eye on it and scrape down the sides so nobody gets left out.  Just let it until the nuts literally turn into a buttery consistency.  See how easy this is?

Then, just add in the coconut flakes, vanilla, maple syrup and salt and process again until it’s all nicely combined.  If it’s too thick, you can add a little coconut oil to thin it out.

We hope you love this homemade nut butter as much as we do!

Check out our favorite recipe for homemade nutella as well!  Time to go buy some hazelnuts now!


Cashew Coconut Butter
 
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Ingredients
  • 2 C unsalted raw cashews
  • ½ C unsweetened coconut flakes
  • ½ tsp vanilla
  • 1 Tbsp pure maple syrup
  • 1Tbsp coconut oil
  • ¼ tsp kosher salt
Instructions
  1. Add cashews to a food processor for up to 5 minutes, stirring occasionally and stopping to scrape down sides. Keep the food processor going until the cashews turn into butter consistency.
  2. Add coconut flakes, vanilla,maple syrup, and salt to the food processor and let it run until incorporated.
  3. Add coconut oil if needed to thin out. Store in an airtight container at room temperature.

Chipotle Hummus

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Chipotle hummus.  Yes please!!  It only seems fitting that we’d come up with a recipe to combine our love of hummus as well as our love of  chipotles in adobo sauce.  Our obsession with hummus just keeps on going.  It’s literally so easy to switch it up with a variety of flavor combinations and we are so excited to bring you this one today.  We both make hummus almost weekly because everyone in our families will eat it up.  It’s perfect to throw in the kids lunches (if they are so inclined to partake).  Just toss in some fresh pita bread, crackers or veggies and lunch is good to go!

If you have never made your own hummus, we highly highly recommend it.  You can find descent options at the grocery store but none of them will be as good as the homemade kind.  You need to trust us on this one.  Plus, making hummus is literally like one of the easiest things to do.  Check it out.

The base for hummus is always garbanzo beans, garlic, tahini and citrus (typically lemon) but for this recipe, we swapped out the lemon for a lime and added in the chipotles.  Just seemed fitting as a flavor combo.

Just toss all of the ingredients into a food processor and pulse until it’s smooth and creamy.  You can always thin it out with the reserved garbanzo liquid if need be.  I always call in my daughter to be a taste tester when I’m making hummus.  She will be the first to tell me if it needs more citrus or salt or whatever her taste buds demand.  For this particular recipe, the chipotles provide the perfect amount of heat and smokiness.  We are confident that you will love this one!

 

Chipotle Hummus
 
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Serves: 1 C
Ingredients
  • 1 can garbanzo beans, drained and liquid reserved
  • ¼ C tahini
  • 1 chipotle in adobo + 1 tsp adobo sauce - add more if you want more heat
  • 1 clove garlic
  • juice of ½ lime
  • 2 Tbsp good quality olive oil
  • 3 Tbsp reserved garbanzo liquid
  • kosher salt to taste
Instructions
  1. In a food processor blend all ingredient until smooth. Season with kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to one week.

Healthy Key Lime Pie Bars

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Healthy key lime pie bars…are you even kidding me?  Nope, we’re totally serious.  These blissful little treats are perfect for a warm summer day, a chilly afternoon, a gathering with friends, a bridal or baby shower, an after dinner dessert, an office pot luck…you catch my drift?  You actually really don’t need a reason, just make them and eat them up!

We think you are going to have fun with this recipe.  The first step is to soak the cashews in boiling water.  Just place them in a bowl and pour the boiling water over the top and let them hang out in their little jacuzzi for a bit while you get going on the rest.

The crust is easy peasy because you get to do it all in the food processor.  Just add the oats and almonds and pulse away until they are broken down.  Then add in the brown sugar, maple syrup, coconut oil and salt and combine until it’s a perfect crumbly mixture.  Spray an 8×8 baking pan with coconut oil and add the crust.  Use the back of a spoon to press it down evenly then pop it into the oven for 18 minutes.

While the crust is baking away, you can drain the cashews and toss them into the food processor and process until they are smooth.  Now you can add the coconut cream solids, the lime juice and zest, the maple syrup and the salt and combine until incorporated.  You may need to stop periodically and scrape the sides with a spatula.

Remove the crust from the oven and let it cool for about 10 minutes.  Then pour the lime filling over the top and pop it back into the oven for an additional 25 minutes.  Make sure that it’s cooked all the way through and not jiggly wiggly in the middle.  If it is, let it go for another minute or two.  Remove from oven and let it cool before you cut it into squares.  Then place the squares in the fridge before you serve them.

You can garnish with some pretty raspberries and freshly cut limes or any other pretty fruit you have on hand.  Yum!

Healthy Key Lime Pie Bars
 
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Serves: 9
Ingredients
For the Crust:
  • 1 C rolled oats
  • 1 C raw almonds
  • 2 Tbsp brown sugar
  • 1 Tbsp pure maple syrup
  • ¼ C coconut oil
  • pinch of kosher salt
For the Filling:
  • 1 C raw cashews
  • 1 15oz can refrigerated coconut cream (white solids only)
  • ½ C freshly squeezed key lime juice
  • 1 Tbsp key lime zest
  • ¼ C pure maple syrup (+more if desired)
  • ¼ tsp kosher salt
Instructions
  1. Add cashews to a low bowl and pour boiling water over the top to cover, set aside.
  2. Preheat oven to 350 degrees.
  3. Add oats and almonds to a food processor and pulse until completely broken down. Add brown sugar, maple syrup, coconut oil and salt and process until it becomes a fine crumbly texture.
  4. Spray a 8X8 square baking pan with coconut oil. Add crust and press firmly with the back of a spoon, smoothing it out to make it even. Bake for 18 minutes.
  5. Drain cashews and add to a food processor, process until smooth. Add remaining filling ingredients to the food processor and continue to process until incorporated, may need to stop to scrape down sides.
  6. Remove crust from oven and allow to cool for 5-10 mins. Add key lime filling evenly over the top of the crust and return to the oven. Bake an additional 25 minutes or until set in the middle (not jiggly). Remove from oven and allow to cool. Cut into equal squares and refrigerate before serving.

Nana’s Bran Muffins

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Nana’s bran muffins are all the rage around our house.  My Nana’s recipe has been in the family for years and my kids are so happy when I whip up these sweet treats.  There is really nothing better than having fresh, homemade muffins to snack on or eat for breakfast on the go.  This recipe is really easy to make and is also very versatile so you can have some fun with it.  You can switch up the dried fruit ingredients, swap out the cane sugar for coconut sugar, add nuts and also make them gluten free if you want.

Begin by mixing the all bran cereal with boiling water and the dried fruit (unless you are using blueberries, those guys don’t need to soak or they will get too soft).   Set the bran mixture aside and get going on the rest of the ingredients.

In a separate bowl, mix the eggs, buttermilk, oil, almond extract and sugar then add it to the cooled bran mixture.  Sift the dry ingredients together and add it into the bran.  This is where you’d add the blueberries if you are using them instead of dried fruit. Just fold them into the bran mixture gently.  You can either cook them immediately, or keep the batter in the fridge for up to a week and bake them as you go.  We have to cook up the whole batch at once in our house because they don’t really last that long.

Line a muffin tin with paper liners or grease the inside of the muffins tins and fill with the batter.  Bake for 18-20 minutes until cooked through.  We know that you are going to love Nana’s muffins as much as we do!

Check out some of our other favorite muffin recipes here:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/


Nana’s Bran Muffins
 
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Serves: 24
Ingredients
  • 3 C All-Bran cereal - original
  • 1 C boiling water
  • 2 eggs, slightly beaten
  • 2 C buttermilk
  • ½ C canola oil
  • 1 tsp almond extract
  • 1 C raisins (can sub dates, dried apricots or blueberries)
  • 1 C sugar (can sub coconut sugar)
  • 2 tsp baking soda
  • 1½ tsp kosher salt
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
  • 2½ C flour (can sub whole wheat or GF flour)
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix bran with boiling water and dried fruit and set aside (if using blueberries fold in at the end).
  3. Mix eggs, buttermilk, canola oil, almond extract and sugar together and add to the bran when cooled.
  4. Sift dry ingredients and add to the bran mixture, mix well. If using blueberries gently fold into mixture.
  5. Either bake immediately or leave batter in an airtight container in the fridge for up to one week and bake as you go.
  6. Place liners in muffin tins or grease the inside of muffin tins. Fill with batter and bake 18-20 minutes.

Berries & Cream Cups

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These little berries and cream cups are an absolute family favorite.  They really are a perfect frozen summer treat and also happen to be super easy to make.  We love the crust because it’s made with bran cereal and it’s actually very healthy (loaded with fiber) and the kids have no idea which is always a win in our house.  The upping of the fiber intake is still going strong around here.  We are both trying to eat more fiber because of it’s health benefits.  We won’t bore you with fiber talk but you should just know that some of it’s nutritional benefits are that it helps maintain weight, it’s excellent for your digestive system, it helps control blood sugar levels and keeps you feeling full which eliminates the desire to snack.  Okay, that’s enough…you get it.  Back to the recipe, these berries and cream cups are so fun to make.

You start by making the crust in the food processor.  Simply pulse up the bran until broken down, add in the coconut flakes and almonds and pulse some more.  Then you get to add in the dates, cinnamon, coconut oil and vanilla.  Spoon the crust mixture into the lined muffin tins, pop them into the freezer to set and get going on the cream mixture.

Add the cream cheese and Greek yogurt to a bowl and blend them together with a hand mixer.  Add in the powdered sugar and vanilla and mix until blended.  Then add in the chopped strawberries and blend until incorporated into the yogurt mixture.

Take the muffin tins out of the freezer and fill with the strawberry mixture.  Top with fresh berries and place back into the freezer to set for at least 2 hours.  You are going to love these sweet little treats!!  They don’t last long in our house.


Berries & Cream Cups
 
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Serves: 10
Ingredients
For the Crust:
  • 1 C. original All-Bran cereal (or other bran buds cereal)
  • ½ C unsweetened coconut flakes
  • ½ C raw almonds
  • 8 medjool dates, pitted
  • 1 Tbsp coconut oil
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • kosher salt to taste
For the Berries & Cream:
  • 8oz cream cheese
  • 1 C 0% greek yogurt
  • 1 tsp vanilla
  • 1 C powdered sugar
  • 1 C strawberries, chopped
  • 4 strawberries sliced
  • ½ C blueberries
Instructions
  1. Add bran to a food processor and pulse until broken down. Add coconut flakes and almonds and pulse again until broken down. Add dates, cinnamon, coconut oil and vanilla. Let the food processor run on high speed until all ingredients are completely broken down. Add a pinch of kosher salt and pulse until combined.
  2. Remove from food processor and transfer to a bowl.
  3. Line 10 muffin liners in a muffin tin. Press approx 2 Tbsp of crust firmly into the base of each muffin liner. Transfer to the freezer.
  4. Add cream cheese and greek yogurt to a bowl, blend with a hand mixer. Add vanilla and powdered sugar and blend until mixed. Add chopped strawberries and blend until broken down and mixed into filling.
  5. Remove muffin tin from the freezer. Top strawberry filling equally into muffin liners. Top with sliced strawberries and blueberries. Return to freezer to allow to set for at least 2 hours. Once frozen they are ready to serve.

Gluten-Free Freezer Blondie Bars

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We are just going nuts over these gluten free freezer blondie bars and we know you will too!!  After you read the recipe, you’ll see how funny the nuts comment is too!  ha ha  Anyway, this recipe was a very fun creation that morphed into an awesome and totally delicious treat!  The family freaked out over these bars and we didn’t even tell them that there are garbanzo beans in the recipe.  Shhhh. Can we offer you some advise?  Great…here it is….don’t ever tell the people that there are garbanzo beans in any dessert because they will instantly freak out but if you keep it on the down low, they will literally have NO idea!!  We promise, when the beans are combined with all of the other sweet ingredients, they literally disappear!  It’s like bean magic!  Yes, beans are the magical fruit!  ha  I’m sure you actually don’t need me to go on and on about the health benefits of our little friends, the chick peas but let’s just go with the fact that they are little nutritious powerhouses and that’s a good thing.  Sooo, a somewhat healthy dessert anyone??  Cool.  Here’s the scoop….

Start by mixing up peanuts and cashews in the food processor until they are a nice creamy nut butter consistency.  Then  just add the chickpeas, maple syrup and vanilla and mix them up until combined.  Add the salt to taste and make sure it’s mixed in.  Press the nut mixture into an 8×8 pan and get going on the yummy chocolate topper!  Melt the chocolate and coconut oil in the microwave or a double boiler if you so desire.  Spread the chocolate over the top of the nut mixture and pop it into the freezer to set up for at least 2 hours but overnight will be best!  Just try to hold out that long…we dare you!!

If you love this dessert then we insist that you try these no bake chocolate coconut date bars 


Gluten-Free Freezer Blondie Bars
 
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Serves: 16
Ingredients
  • 1 C raw peanuts
  • 1 C raw cashews
  • 1 C chickpeas (garbanzo beans) drained
  • 2 Tbsp pure maple syrup
  • ½ tsp vanilla
  • pinch of kosher salt
  • 1 C dark chocolate chips
  • 2 tsp coconut oil
Instructions
  1. In a food processor add peanuts and cashews and run until smooth and it begins to turn into nut butter. Add chickpeas, maple syrup and vanilla, process until completely broken down and combined. Add kosher salt to taste and pulse again until mixed.
  2. Press mixture into the bottom of an 8X8 inch baking pan.
  3. Melt chocolate and coconut oil in the microwave. Spread evenly over the top of the nut mixture. Place pan in the freezer for at least 2 hours until set. Cut into equal squares. Store bars in the freezer in an airtight container with wax paper between each layer so they don’t freeze together.

Yogurt Berry Cups

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These yogurt berry cups are everything!!  If you are looking for the world’s most delicious, healthy and beyond easy dessert, well, look no further because we literally have it for you today!  I seem a little overly fired up about these guys, however, if you take the time to make them, then you will understand why.  Seriously though, we are always working on coming up with fun new ideas so that you will have fun in the kitchen and make recipes that are totally worth repeating.  Well…we’ve got a repeater!  There are very few ingredients in these yogurt berry cups and they are also quite versatile.  We used strawberries and blueberries for this one but there’s no reason you couldn’t enjoy them with your other favorite fruits. Peach or mango would be awesome too.  Oh no, it’s happening again, the wheels are spinning!!

The other great news about this fun recipe is that the crust is made with bran.  We are on a serious fiber kick right now given all of the health benefits of incorporating fiber into your diet so…well, why not?  If it tastes good and it’s good for us, we are all in.

Using a food processor for the crust mixture, you will pulse some bran cereal, almonds, dates, coconut, coconut oil, vanilla, cinnamon and maple syrup until nicely incorporated.  Then press the mixture into your muffin tins and pop them into the freezer  to set while you work on part two.  

For part two, you will simply mix the Greek yogurt, fresh strawberries and honey in a bowl with an immersion blender.  You can also do this in a blender however, we are obsessed with our immersion blender and believe that everyone should have one in their kitchen.  Anywho, after you’ve blended up the strawberry yogurt mixture, pour it evenly into the muffin tins and top with a few fresh blueberries.

Pop it into the freezer and allow the yogurt the set up.  Once they are frozen, you can take them out and gobble them up. These guys are like popsicles so make sure you store them in the freezer.  An airtight container is perfect!  How pretty are they?? We just love when something like this happens!!


Yogurt Berry Cups
 
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Serves: 12
Ingredients
  • 1 C All-Bran original cereal
  • ½ C raw almonds
  • ¼ C unsweetened coconut flakes
  • 4 medjool dates, pitted
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • ¼ tsp vanilla
  • ¼ tsp cinnamon
  • 1 C 0% greek yogurt
  • 1 C strawberries, sliced
  • 1 Tbsp raw honey
  • ½ C blueberries
Instructions
  1. Using a food processor add All Bran and pulse until broken down. Add almonds and coconut flakes and continue to pulse until broken down. Add dates, coconut oil, maple syrup, vanilla and cinnamon and pulse until completely incorporated and broken down.
  2. Place 12 muffin liners in a muffin tin. Add approx 2 Tbsp of mixture to each liner, press firmly into the liner. Place in the freezer.
  3. Add yogurt, strawberries and honey to a medium bowl. Use an immersion blender to mix yogurt into strawberries. Distribute strawberry yogurt mixture evenly into each cup. Top each yogurt cup with blueberries and transfer to the freezer to set. Once frozen move yogurt cups to an airtight tupperware container to store.

No-Bake Lemon Blueberry Bran Bars (Vegan)

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We have been on a major bran kick lately, so naturally we’ve been testing the recipe waters with some fun and different bran based recipes.  We are always looking to create quick, easy and healthy on-the-go snacks.  These simple vegan no-bake lemon blueberry bran bars are SO delish, we are both currently obsessed!

Basically you throw all of these ingredients into a food processor and blend away, it really doesn’t get much easier than that.  Right?!  We love bran because not only is it super healthy buy it keeps you full forever and yes…it also keeps you regular!!  Just saying what I know you are all thinking!

The fresh lemon zest and juice really brightens these bars up and gives it a zing and of course lemon and dried blueberries are a no brainer together.  These bars would also be great with white chocolate chips mixed in if you’re feeling like you want some chocolate in the bars.

We’ve been packing these bars in our kids lunches all week and they have been loving them.  So many of the granola bars out there are filled with all sorts of junky ingredients.  You can feel good about sending them to school with ingredients like chia seeds, flax, dates, bran and almonds.  Actually you should feel pretty damn fantastic about sending them to school with these bars. Do yourself a favor and set 15 minutes aside this weekend to make these no-bake lemon blueberry bran bars, you will loooove them!!

Check out another one of our favorite toasted homemade granola bar recipes by clicking on the link below.

Toasted Granola Bars

No-Bake Lemon Blueberry Bran Bars (Vegan)
 
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Serves: 16
Ingredients
  • 1½ C All-Bran Original cereal
  • 1 C raw almonds
  • ¼ C flax meal
  • ½ C u sweetened flaked coconut
  • 6 medjool dates, pitted
  • zest and juice of 1 medium lemon
  • ½ tsp vanilla
  • 1 Tbsp coconut oil
  • ¼ C dried blueberries
  • 1 Tbsp chia seeds
  • pinch of kosher salt
  • *Optional - ¼ C. white chocolate chips
Instructions
  1. Using a food prcoessor add bran cereal and pulse until broken down. Add almonds and continue to pulse until broken down. Add flax meal, coconut flakes, dates, lemon zest and juice, vanilla and coconut oil. Allow the food processor to run for about a minute, stopping occasionally to scrape down the sides. Add chia seeds and a pinch or salt and pulse until combined.
  2. Transfer mixture to a bowl and mix in dried blueberries and white chocolate chips if using, it might be easiest to use your hands for this part.
  3. Line the bottom of a 8X8 cake pan with parchment. Press the mixture into the bottom of the pan, pressing firmly and evenly. Refrigerate for at least 30 minutes. Cut into squares and serve. Store remaining bars in an airtight container in the fridge for 7-10 days.