No-Bake Nutella Marshmallow Crunch Bars

No-Bake Nutella Marshmallow Crunch Bars

by | Nov 18, 2014 | Cookies & Bars, Desserts, Kid-Friendly

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don’t want to do store-bought but don’t have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. All you do is melt and mix and you’ll have these rich delicious bars that’ll make you look like a shower/potluck/party hero.

No-Bake Nutella Marshmallow Crunch Bars | Freshnessgf.com

I made these for a recent office baby shower and I am happy to report that these bars were snapped up pretty quickly. Now it’s important to mention that there was a ZILLION other delicious gluten-filled snacks there too, including Dunkaroo style cookies and frosting (genius), homemade pecan caramel filled cookies, a cake, cupcakes, ice cream bars, fruit, etc. Basically, a sugar-filled food coma waiting to happen.

Office Baby Shower

Office Baby Shower aka Sugar-Filled-Food-Coma (Clockwise from top left: Genius animal crackers and frosting for Dunkaroo-inspired dessert, the full spread, the cake and cute popcorn filled cups, the gifts for mom-to-be, and homemade pecan caramel-filled cookies)

I promised to share the recipe after the shower so here you go – the easiest no-bake bar recipe for your next event. They are pretty rich, so I recommend keeping the portions quite small.   Also, they get a bit melty so it’s best to keep refrigerated until ready to serve.  Now I just need to figure out how to make a gluten-free version of those pecan cookies.  Seriously, just look at them.  *drool*

No-Bake Nutella Marshmallow Crunch Bars

 

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No-Bake Nutella Marshmallow Crunch Bars

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don't want to do store-bought but don't have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. Adapted from Love & Olive Oil)
Course: Dessert, Snack
Diet: Gluten Free
Keyword: chocolate, cookies & bars, kid-friendly, nuts
Servings: 25 pieces
Author: ness

SPECIAL EQUIPMENT

  • 8" x 8" pan

INGREDIENTS

  • 2 cups gluten-free puffed rice cereal (I used Enjoy Life brand Crunch Rice Cereal)
  • 1/4 cup butter
  • 1/2 cup Nutella (plus 1 tablespoon)
  • 2 cups semi-sweet or bittersweet chocolate chips
  • 3 cups mini marshmallows (divided)
  • 1 ounce white chocolate bar for garnish (optional)

INSTRUCTIONS

  • Line an 8"x8" square pan with parchment paper. In a medium saucepan, melt butter over low heat. Add Nutella and stir with a wooden spoon or rubber spatula until fully incorporated and melted, about 2 minutes. Remove from heat and stir in chocolate chips until melted and combined, letting the residual heat melt the chocolate. If necessary, return saucepan to low heat until chocolate is fully melted. Remove from heat.
  • Add cereal to a large mixing bowl. Add melted chocolate mixture to cereal and stir with a wooden spoon or rubber spatula until combined. Gently add two cups of marshmallows and fold in to combine. Spread mixture onto parchment paper lined pan and gently press down with the back of spatula until level - be gentle as you don't want to crush the cereal.
  • Sprinkle remaining one cup of marshmallows on top of bars in an even layer and press down slightly so they stick to melted chocolate. In a small bowl, add remaining tablespoon of Nutella and heat in microwave for 20 seconds until melted. Using a teaspoon, drizzle melted Nutella over marshmallows. If using, shave white chocolate on top for garnish.
  • Place pan in refrigerator for at least 30 minutes. Lift parchment paper from each side and place bars onto a large cutting board. Cut into 1.5" squares. Keep refrigerated until ready to serve.
Bars will keep covered for up to 5 days - keep refrigerated.  It'd be fun to get creative with the toppings, including flaked sea salt, gluten-free candy cane pieces, chopped nuts, etc.  Recipe adapted from Love & Olive Oil.
Hazelnut Chocolate Power Balls

Hazelnut Chocolate Power Balls

by | Jul 24, 2014 | Breakfast, Cookies & Bars, Desserts, Kid-Friendly, Snacks & Appetizers, Vegan, Vegetarian

The past month has literally blown by in a sea of BBQs, pool parties, get-togethers, road trips,  etc. And all this socializing has left me a little behind on recipe testing/actual cooking – I’ve been surviving mostly on leftover BBQ, thrown together salads, and a few simple standby recipes like this and this. However, in the summertime spirit of eating light to keep it tight, I thought a raw, vegan snack ready in five minutes would be a good way to go. Perfect for post-workout/road trip/breakfast-to-go type snacking.

Hazelnut Chocolate Powerballs | freshnessgf.com

Now, these may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name ‘powerballs’ instead of ‘powerbars’. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. Also, I left one date pit in his by accident and he almost lost a tooth.  Oopsy.

Hazelnut Chocolate Powerballs | freshnessgf.com

Since my first taste testing was a fail, I brought some into the office for the team to try. And guess what? They were a huge hit. I wish I had brought more because I swear there were some serious sad faces going on. But the few who did get to try them had some great suggestions like adding different nuts, rolling the balls in shredded coconut, adding orange zest, nut butters, etc. Basically, the possibilities are endless. Also, this recipe is gluten-free, vegan, free from refined sugar, dairy-free, raw, and paleo.

Hazelnut Chocolate Power Balls | Freshnessgf.com

This recipe was adapted from a great blog called Cook Republic that features healthy, inventive recipes and stunning, inspiring photography. The original recipe called for pistachios, almonds, and orange zest and the combination made for most beautiful flecks of colour. I went for a Nutella inspired version with just hazelnuts and cocoa powder. What’s most exciting about this recipe is that they actually took 5 minutes to make. Quoting my colleague ‘it’ll take longer to clean the food processor’ – it wasn’t that bad cleaning it afterward but you get the point. This recipe is E.A.S.Y. and F.A.S.T.

Hazelnut Chocolate Power Balls | Freshnessgf.com

These pretty, truffle-esque powerballs would also be a great gift idea – specially packaged in a mason jar and a cute homemade tag. You’ll look like a hero because they would only take you five minutes to make and it’ll look like you slaved over them.

So voila, the easiest healthy snack recipe there ever was. Plus, now I know what to bring to the next work potluck.

 

Hazelnut Chocolate Power Balls | Freshnessgf.com

Hazelnut Chocolate Powerballs | freshnessgf.com
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Hazelnut Chocolate Powerballs

These may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name 'powerballs' instead of 'powerbars'. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. (adapted from Cook Republic)
Course: Appetizer, Breakfast, Dessert, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chocolate, cookies & bars, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, nuts, paleo, soy-free
Servings: 20 balls
Author: ness

INGREDIENTS

  • 1 1/2 cups pitted dates
  • 3 tablespoons cocoa powder
  • 3/4 cups hazelnuts
  • 6 dried figs (stalks snipped (about 1/2 cup))
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • extra cocoa powder for rolling

INSTRUCTIONS

  • Combine first six ingredients in a food processor and pulse until the nuts are chopped and a crumbly dough starts to form. Scoop a tablespoon of the mixture and roll gently between two palms of your hands to form a ball. Place extra cocoa powder in a small dish and roll the ball so it's mostly coated in cocoa powder. Tap any excess cocoa powder off.
Store in an airtight container in a cool place for up to a week (although I have a feeling they'll be gobbled up way before that). Recipe adapted from Cook Republic.
Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

by | Nov 26, 2013 | Breakfast, Fruits, Kid-Friendly, Vegan, Vegetarian

I remember my initial reaction when I was first found out that I had to eliminate gluten from my diet.  Naturally, I was devastated.  No more pizza?  Croissants?  NO BREAD?!?  NOOOOOOOOOO.  “Kill me now/What the hell am I going to eat?/I hate my life” were some of my initial reactions.   Once I stopped panicking, I started researching what I COULD eat, and the list was actually pretty long.  Potatoes, rice, and corn were all okay, as well as quinoa, buckwheat, and GF oats.  Not too shabby.  I realized I could definitely live pretty well off these carbs.  Plus, I’m lucky to live in a time and place where lots of gluten-free options are available.

breakfast bake with bowl

Something kind of unexpected happened when I stopped eating gluten.  My already huge love of food and all things delicious became even more profound.  I’ve always loved to eat, and going gluten-free deepened my appreciation for every delicious bite I ate.  My love for food also became about creating it too, and not just stuffing my face.  My new dietary restriction gave me an opportunity to try new recipes, learn to be a better cook, and more courageous in the kitchen.  It also gave me a springboard to share ideas and recipes with friends, family, and you, my awesome readers here on my blog.

Oatmeal ready to bake

American Thanksgiving is coming up this weekend and it’s got me thinking about what I’m thankful for.   As life has thrown me my share of challenges and sorrows, it’s also gifted me with opportunities and many blessings.  What I’ve realized is that being happy feels a choice we make.  It’s like if you opt to look on the bright side and choose gratitude daily, you’ll probably end up a whole lot happier.

I’m not saying I’m happy all the time, because really, that’s just insane.  Can you even imagine how annoying that would be?  It’s just at some point, when I stopped expecting my life to be a certain way, I became a whole lot happier and thankful for my life as it was.  I am blessed with a loving family and great friends, I married the best guy I know, and I’m healthy.  Life is good.  Happy Thanksgiving to all who are celebrating.

breakfast bake and pears portrait

This recipe is the perfect make-ahead breakfast.  I made a batch on Sunday and will enjoy throughout the week.  It calls for quinoa flakes, which is a great complement to oatmeal.  This breakfast is packed with protein, slow burning carbs, fruit, fibre, and yumminess.  I’ve made it here with pears and vanilla bean, but it also works amazingly with apples and cinnamon.  I like to switch it up so I don’t get sick of the same thing.  I’m sure it’s great with bananas too (I’m a banana-hater, so I won’t be testing that anytime soon).   I like that it tastes like dessert for breakfast, which is my favourite way to start the day.

 Baked Oatmeal & Quinoa | freshnessgf.com

Quinoa Oatmeal Breakfast Bake | www.freshnessgf.com
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Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

This recipe is the perfect make-ahead breakfast. I made a batch on Sunday and will enjoy throughout the week. It calls for quinoa flakes, which is a great complement to oatmeal. This breakfast is packed with protein, slow burning carbs, fruit, fibre, and yumminess.
Course: Breakfast
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, corn-free, dairy-free, egg-free, fruits, gluten-free, kid-friendly, nuts, quinoa, yeast-free
Servings: 6
Author: ness

SPECIAL EQUIPMENT

  • 8" square baking dish

INGREDIENTS

  • 4 cups pear (peeled and cut into 1/2" cubes (about 4 medium pears))
  • 1 vanilla bean pod or 1 teaspoon pure vanilla extract
  • 6 tablespoons agave nectar
  • 1 cup Bob's Red Mill Gluten Free Rolled Oats
  • 1 cup quinoa flakes
  • 1 teaspoon aluminum-free baking powder
  • 2 tablespoons melted vegan butter
  • 1/2 teaspoon salt
  • 2 cups soy milk or other dairy-free milk
  • 1 1/2 cup frozen berries
  • 1/4 cup chopped walnuts (optional)

INSTRUCTIONS

  • Preheat oven to 375 degrees. In a mixing bowl, add pears, half the berries, and two tablespoons agave nectar. With a sharp knife, slice vanilla pod lengthwise. Scrape vanilla beans from inside pod and add to pear mixture. Stir to combine. Spread fruit in even layer in greased baking dish.
  • In a mixing bowl, combine oats, quinoa flakes, baking powder, and salt and stir to combine. Spread evenly over fruit mixture, pressing down slightly.
  • In another bowl, mix together milk, 4 tablespoons agave nectar, melted butter. Slowly drizzle mixture over oatmeal mixture, making sure milk moves through oats evenly. Scatter nuts and remaining berries over top.
  • Bake for 35 to 45 minutes or until golden brown on top and mixture has set. Let cool slightly before serving. Serve with maple syrup if you prefer it to be sweeter. Serves 6 as main or 12 as a part of larger brunch spread.
Quinoa flakes are dried and similar to oatmeal and available at health food stores. If you can't find it, you can simply use all gluten-free oats instead. To make apple cinnamon version, use 4 cups of diced apples and 1 teaspoon cinnamon instead of pears and vanilla. (adapted from Lottie + Doof)
Quinoa Granola

Quinoa Granola

by | May 27, 2013 | Breakfast, Vegan, Vegetarian

Gywneth Paltrow.  Love her or hate her, the World’s Most Beautiful Woman knows how to put herself out there.  Admittedly, I was a fan of her last cookbook; including this recipe here.  The recipes looked interesting and appealing to eat and fairly doable, and for the most part seemed to be embraced by the food community.  However, her latest cookbook ‘It’s All Good’ has caused a bit of controversy over her parenting and food views.

Quinoa Flakes Box

All that aside, I’m just going to comment on her quinoa granola recipe.  It’s by far, my most favourite granola of all time.  Some granola recipes are too sweet, sticky, heavy, fatty, or filled with random stuff I don’t like (such as raisins).  This one is simple, light, just sweet enough, and delightfully crunchy.  I hadn’t heard of quinoa flakes and found them to be smaller and lighter than oats, with that distinct quinoa nuttiness flavour.  It was tough to find in stores, but I ended up locating it in the snack aisle of Whole Foods (with the help of two associates).

Quinoa flakes in bowl

Quinoa mixture in bowl

Quinoa on tray

Quinoa done on tray

I haven’t made the leap to buy ‘It’s All Good’ yet, mostly because my cookbook collection is massive and I’m still trying to cook my way through them.  I found Gwenyth’s granola recipe on Fit Sugar.  In the meantime, I’ll let the Gwenyth hater’s hate while I will enjoy my granola, because it IS all good.

quinoa granola x 2

Quinoa Granola |FreshnessGF.com
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Quinoa Granola

It’s by far, my most favourite granola of all time. Some granola recipes are too sweet, sticky, heavy, fatty, or filled with random stuff I don’t like (such as raisins). This one is simple, light, just sweet enough, and delightfully crunchy.
Course: Breakfast, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, nuts, quinoa, soy-free, yeast-free
Author: ness

INGREDIENTS

  • ½ cup melted coconut oil
  • ½ cup pure maple syrup
  • 3 cups quinoa flakes
  • Pinch of sea salt
  • ¾ cups dried figs (finely chopped)
  • 1 cup walnuts (roughly chopped)

INSTRUCTIONS

  • Preheat oven to 400 degrees.
  • In a large bowl, whisk together coconut oil and maple syrup. Add quinoa flakes and stir until all ingredients are combined.
  • Spread quinoa mixture onto parchment or Silpat lined baking sheet and sprinkle with a pinch of salt. Bake for about 20 to 22 minutes, stirring occasionally. Quinoa is done when lightly golden brown. Let cool.
  • Once quinoa is cooled, combine with figs and nuts and store in an airtight container for up to two weeks.
Recipe adapted from Gwenyth Paltrow’s ‘It’s All Good’, found on Fit Sugar
All Natural Red Velvet Pancakes (Gluten-Free)

All Natural Red Velvet Pancakes (Gluten-Free)

by | Jan 20, 2012 | Breakfast, Cakes & Cupcakes, Fruits, Kid-Friendly

‘Red Velvet’ anything makes people go bananas. To be fair, the ‘Red Velvet’ name itself is so luscious and enticing, that it just lures you in – brilliant marketing for basically a combo of cocoa powder and red food colouring. Personally, I’m kind of grossed out by food colouring in general and but still want to hop on this ‘red velvet’ bandwagon, so this is my all-natural homemade gluten-free version.  They’re super easy to whip up thanks to Pamela’s Baking and Pancake Mix.

To any ‘Red Velvet’ purists out there who might argue that this isn’t really ‘Red Velvet’, well just call these cocoa-berry pancakes instead and enjoy. I promise, you’ll love them.

All Natural Red Velvet Pancakes
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All Natural 'Red Velvet' Pancakes

To any 'Red Velvet' purists out there who might argue that this isn't really 'Red Velvet', well just call these cocoa-berry pancakes instead and enjoy. I promise, you'll love them.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: berries, cake, chocolate, corn-free, egg-free, fast, fruits, gluten-free, kid-friendly, nuts, Pamela GF Mix, soy-free, yeast-free
Servings: 6 4" pancakes
Author: ness

INGREDIENTS

  • 1/2 cup fresh or frozen and thawed blackberries or raspberries
  • 1 cup Pamela’s Baking and Pancake Mix
  • 1 egg or egg replacer equivalent
  • 2 Tbsp unsweetened cocoa powder (sifted)
  • ¾ cup water
  • 2 Tbsp chocolate chips
  • Extra cocoa powder/icing sugar for dusting (optional)
  • Maple syrup for serving

INSTRUCTIONS

  • Mash the berries and and mix together with baking mix, egg, cocoa powder, water and chocolate chips and mix until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle or frying pan (medium-low heat). Cook until golden brown, flipping once; pancakes will puff up a little in the middle when done. Serve immediately dusted with cocoa powder and icing sugar and maple syrup.
  • Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen or refrigerated. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.
Adapted from Pamela's Products

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