Oatmeal Power Bars

  

Ingredients 

2 cups gluten-free rolled oats

1/2 cup almond butter (or any nut butter of choice)

1/4 cup pure maple syrup or agave syrup/ honey

1 ripe banana, mashed

1/4 cup unsweetened applesauce

1/2 cup unsweetened shredded coconut

1/2 cup mixed seeds (pumpkin, sunflower, sesame)

1/2 cup dried fruit (raisins, cranberries, or chopped dates)

1 tsp vanilla extract

1 tsp cinnamon pdr

1/2 tsp salt

Optional: 1/4 cup dark chocolate chips (dairy-free)

 

Preparations

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving a little overhang for easy removal later.

In a large mixing bowl, combine the gluten-free rolled oats, almond butter, maple syrup, mashed banana, and applesauce. Stir until well combined.

Add the shredded coconut, mixed seeds, dried fruit, vanilla extract, cinnamon, and salt to the mixture. If you’re using dark chocolate chips, fold them in last. Mix everything thoroughly until evenly distributed.

Pour the oatmeal mixture into the prepared baking dish. Press it down firmly and evenly using a spatula or your fingers to ensure it holds together during baking.

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the edges start to turn golden brown and the center is set.

Remove the dish from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bars out and let them cool completely on a wire rack.

Once cooled, cut into bars of your preferred size. Store them in an airtight container in the fridge for up to a week, or freeze for longer storage.

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No-Bake Coconut balls with chocolate

    

Ingredients

• For the Coconut Mixture:
•  3 cups unsweetened shredded coconut

  1 cup sweetened condensed milk

   1tsp pure vanilla extract

   ¼ tsp salt 

   For the Chocolate Filling:

  1 cup dark chocolate chips

  2 tbsp heavy cream

  For the Chocolate Drizzle:

  ½ cup dark chocolate chips

  1 tbsp coconut oil

Preparations

In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir the mixture until the coconut is fully coated and starts to stick together.

Take a small amount of the coconut mixture (about a tablespoon) and flatten it slightly in your hand. Place a chocolate truffle or bonbon in the center, then carefully fold the coconut mixture around it, rolling it into a ball. Ensure that the chocolate is completely enclosed by the coconut. Repeat this process with the remaining coconut mixture and chocolate truffles.

Arrange the coconut cookie balls on a parchment-lined baking sheet and refrigerate them for about 20-30 minutes. Chilling will help the balls firm up and hold their shape.

Once the cookie balls have chilled, melt the dark chocolate in a microwave or over a double boiler. Using a spoon or a small piping bag, drizzle the melted chocolate over the tops of the cookie balls.

Return the cookie balls to the refrigerator for another 10-15 minutes to allow the chocolate drizzle to set.

Once the chocolate has set, the coconut cookie balls are ready to enjoy! You can store them in an airtight container in the fridge for up to a week.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs