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Recipe Blog

Filtering by Category: snacks

Gluten Free Chocolate Pumpkin Bake

laura lomax

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Serving Size: 1 square 

Serving per recipe: 16 

Prep time: 15 minutes          Cook time: 35 minutes         Total time: 50 minutes 

Ingredients:

6 tbsp. unsalted butter, softened (additional butter or non stick spray optional for greasing the baking dish)

2 cups oat flour  

1 tsp. baking soda 

1 tsp baking powder

1 tsp. cinnamon 

1 tsp. pumpkin pie spice

1/2 tsp. ginger 

1/2 tsp salt 

2 Eggs 

1 tsp. vanilla extract

1 cup brown sugar packed

1 can (15 oz) pumpkin puree 

1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Butter or spray the 9 inch baking dish.  In a medium  bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and ginger. In a large bowl whisk eggs,  brown sugar, butter, pumpkin puree, and vanilla extract until combined. Add dry ingredients to the pumpkin mixture and mix until combined. Add in the chocolate chips and mix until evenly combined. 

 

Add batter to a prepared baking pan and smooth off the top. Bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out clean. 

 

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COCOA DATE ENERGY BITES

laura lomax

Serving size: 2 energy bites

Servings per recipe: 10 

INGREDIENTS:

20 Dates, pitted 

2 Tbsp. quick oats 

2 tsp. cocoa powder 

2 tsp. peanut butter 

DIRECTIONS:

Place dates in a small bowl and fill with warm water to soak. While dates are soaking add oats and cocoa powder and pulse to combine then place in a bowl. After dates soak for ~10 minutes drain and place in the food processor and pulse until finely chopped. Remove dates from food processor and place in a bowl. Add peanut butter to dates and combine. Then slowly add oat cocoa mixture (depending on size of dates you might not need to use all the cocoa oat mixture) until the ingredients stick well together but are not getting stuck to your fingers. Roll into small bite sized balls. Store in tightly sealed container in the refrigerator. Enjoy.

 

No sugar added Peanut Butter Date Bars

laura lomax

 These no added sugar, no bake peanut butter date bars are packed with flavor and nutrients. The dates add a perfect boost of sweetness while adding fiber, potassium, calcium, and phosphorus. 

These no added sugar, no bake peanut butter date bars are packed with flavor and nutrients. The dates add a perfect boost of sweetness while adding fiber, potassium, calcium, and phosphorus. 

Servings Size: 1 bar 

Servings per recipe: 6 bars 

Prep time: 20 minutes 

Ingredients:

1 cup Oats (gluten free per preference)

18 dates, pitted 

1/3 cup smooth natural peanut butter 

1 tsp. ground flaxseed

1/2 tsp cinnamon 

1/2 tsp salt

Directions:

Add pitted dates to a medium bowl and cover with water. Allow to soak for 10 minutes to soften. While dates are soaking combine all dry ingredients in a medium to large bowl. After dates have soaked removed from water and chop. Add chopped dates and peanut butter to the dry ingredients and combine well. Place on wax paper and flatten with your hands or a rolling pin. Using a knife slice into 6 even pieces. Enjoy or store in the refrigerator. 

 

Dairy free Peanut Butter Chocolate Fudge Bites

laura lomax

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These gluten free, diary free chocolate peanut butter fudge bites are the perfect dessert for any party!

Serving size: 1 bite 

Servings per recipe: 24  

Total Prep and Cook Time: 10 minutes + 60 minutes in freezer time

Ingredients:

1 1/2  cups Diary free chocolate chips (can also be prepared with traditional chocolate chips)

1 1/4 cup smooth natural peanut butter

1 tsp. vanilla extract

Directions: 

Line a loaf pan (something you would use for baking bread such as a 9x3 inch pan) with foil. Add peanut butter and chocolate chips to a microwave safe bowl. Place the peanut butter and chocolate chip mixture in the microwave and heat for 20 seconds then stir. Repeat this process of heating for 20 seconds followed by stirring until peanut butter and chocolate are melted and well combined. Once removed from microwave stir in vanilla extract and combine well. Pour into  the foil lined loaf pan and gently shake to even out the top. Cover with foil then place in freezer for ~ 60 minutes to hardened. Remove from freezer and store in the refrigerator until ready to serve. 

* For long term storage wrap in foil and place in freezer plastic bag for up to 2 months*

 

 These gluten free, diary free peanut butter chocolate bites are the perfect last minute gift for anyone on your list!

These gluten free, diary free peanut butter chocolate bites are the perfect last minute gift for anyone on your list!

Chocolate Banana Bread

laura lomax

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This chocolate banana bread is the perfect recipe for those ripe bananas that have been sitting on the counter or in the fridge. 

Chocolate Banana Bread 

Serving size: 1 slice

Serving per recipe: 8

Prep time: 15 minutes. Cook time: 60 minutes 

2 cups all purpose flour

1/2 cup sugar

2 tbsp. ground Flaxseed

2 tsp baking soda

1/2 tsp salt

1/2 cup mini dark chocolate chips

3 ripe bananas, smashed

3/4 cup low fat plain or vanilla Greek yogurt

6 Tbsp. butter

2 Eggs

1 tsp vanilla extract

Preheat oven to 350 degrees F.  Using butter or cooking spray grease a 9x5 baking pan. Combine all purpose flour, flaxseed, baking soda, and salt.  In  a separate bowl combine softened butter and sugar. Then beat in eggs and add vanilla extract. Add wet ingredients to dry ingredients , followed by mashed bananas and yogurt. Mix until combined. Last add in chocolate chips and gently mix into the batter. Pour into baking pan and cook for ~ 50-60 minutes or until toothpick comes out clean. 

Pumpkin Chocolate Granola

laura lomax

 Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Serving size: 1/2 cup

Servings per recipe:  12 servings (1/2 cup servings) - Prepares 6 cups total

Prep time: 15 minutesCook time: 40 minutes + 30 minutes cooling

Total time: 1 hour 30 minutes   

Ingredients:

4 cups gluten free oats

1/2 cup pumpkin puree

¼ cup vegetable oil 

1/2 cup pure maple syrup 

1 tsp. cinnamon

1 tsp. vanilla extract

1/3 cup dried cherries

1/3 cup chopped walnuts

1/3 cup pumpkin seeds 

1/3 cup mini dark chocolate chips

 

 Spread the granola in a single layer on your parchment covered baking sheet. 

Spread the granola in a single layer on your parchment covered baking sheet. 

Directions: 

Preheat oven to 300 and line a baking sheet with parchment paper. In a medium sized bowl combine the pumpkin and cinnamon and mix together. Then add the vegetable oil, maple syrup, and vanilla to the pumpkin.  Combine and set aside.  Add oats to a large bowl, then mix in the wet ingredients.  Spread the oats in a single layer on the baking sheet. Bake for 20 minutes then remove from oven and flip oats over to cook on the opposite side. Return to oven and cook for another 20 minutes or until the oats start to harden. Remove from oven and let cool completely before adding additional ingredients. Add dried cherries, walnuts, pumpkin seeds, and chocolate chips. Store in an airtight container and Enjoy! 

** Feel free to exchange the add in's to the base granola. Great options include raisins, dried cranberries, dried blueberries, hazelnuts, almond slivers, chopped nuts, or macadamia nuts**  

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You might not want to share, but this recipe makes for a perfect homemade gift for friends, family, or coworkers! 

Pumpkin Date Bites

laura lomax

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Serving size: 1 Square 

Servings per recipe: 25 squares 

Prep time: 15 minutes + 1 hour refrigeration before serving

Ingredients:

18 pitted dates 

3/4 cup pumpkin seeds 

Directions:

Place the dates in a small bowl and cover with warm water to soften the dates. Allow to soak for ~ 10-15 minutes. Drain the dates and dry gently with towel or paper towel. While the date is soaking measure out the pumpkin seeds and place in food processor and process until finely chopped. Place in a bowl. Once the dates are soften place them in the food processor and pulse until finely chopped. Add the dates to the bowl of pumpkin seeds and press together with your fingers. Transfer the combined dates and pumpkin seeds to a sheet of parchment or wax paper and flatten to an evenly textured square. Refrigerate for 30-60 minutes. Remove and cut into 5 rows with 5 columns or other desired size. Tightly wrap squares individually with plastic wrap. Store squares in refrigerator for up to 2 weeks.

 

Peanut Butter Protein Rice Crispy Treats

laura lomax

 High Protein Peanut butter Recipe Crispy Treats 

High Protein Peanut butter Recipe Crispy Treats 

Serving per recipe: 12 

Total preparation time: 20 minutes

Ingredients:

4 cups Rice cereal

1/2 cup natural peanut butter

1/2 cup honey

1/4 cup vanilla protein powder

4 tbsp. butter

In a sauce pan melt butter. Add honey and peanut butter to melted butter and stir to combine. In a separate bowl combine rice cereal and protein powder and mix. Pour peanut butter mixture over the rice cereal and combine well. Transfer to greased 13 x9 inch pan and push firmly down evenly across the pan. Allow to cool and slice to make 12 treats! 

Double chocolate Gluten Free Cookies

laura lomax

Serving Size: 2 cookies

Servings per recipe: 10 for a total of 20 cookies

Prep time: 15 minutes. Cook time: 10 minutes 

Ingredients:

2 cups gluten free oats 

1/4 cup cocao powder

1/4 tsp. salt 

2 tbsp. butter, softened

2 medium bananas, smashed 

1 Egg 

2/3 cup mini dark chocolate chips (aim for a chocolate with greater than 60% cocoa)

Directions: 

Preheat oven to 350 degrees. Lightly grease with butter or spray a cookie sheet with nonstick cooking spray. In a bowl combine oats, cocao powder, and salt. In a separate bowl combine smashed bananas, soften butter, and egg. Add wet ingredients to dry ingredients and mix together well. Lightly add in the chocolate chips. Form into cookie balls and flatten to desired cookie size (they will not rise). Bake for 10 minutes.  

Tropical Mango Banana Ice Cream

laura lomax

 Tropical Mango Banana "Nice cream"  

Tropical Mango Banana "Nice cream"  

Prep and prepare time: 5 minutes

Serving size: 1

Ingredients:

1 cup frozen ripe banana slices

1/2 Mango cubed (~1/4 cup)

2-3 tbsp. milk (coconut milk, cows milk, almond or soy milk all taste great).  

1 tsp. vanilla extract

Directions:

Place banana slices, mango, vanilla, and 2 tbsp. milk into blend until reaches the consistency of ice cream. If needed add the additional tablespoon of milk. 

 

Homemade Blueberry & Cherry Chocolate Granola

laura lomax

 
 Homemade gluten free granola with blueberries,  cherries, and chocolate 

Homemade gluten free granola with blueberries,  cherries, and chocolate 

Serving size: 1/4 cup

Servings per recipe: 18 (1/4 cup servings) - Prepares 4.5 cups total

Prep time: 15 minutes Cook time: 30 minutes + 30 minutes cooling

Total time: 1 hour 15 minutes   

Ingredients:

3 cups gluten free oats

½ cup + 1 tbsp. almond butter

¼ cup honey

2 tbsp. maple syrup

1 tsp. vanilla extract

½ cup dried blueberries

½ cup dried cherries

½ cup dark chocolate chips

Preheat oven to 325 and line a baking sheet with parchment paper. In a large bowl add oats. In a microwave safe bowl melt the almond butter, honey, and maple syrup (microwave for ~30-60 seconds). Once heated, stir and add the vanilla extract. Add the mixture to the oats and stir to combine evenly over the oats. Spread the oats in a single layer on the baking sheet. Bake for 15 minutes then remove from oven and flip oats over to cook on the opposite side. Return to oven and cook for another 15 minutes for a total of 30 minutes. Remove from oven and let cool completely. Add chocolate, dried blueberries, and dried cherries. Enjoy!