One of my favourite blogs is Edible Perspective. She has made lots of gluten-free donuts. I decided to prepare the dry ingredients in zip lock bags so when I got a craving to make them it would be half done. Here are the flavours I made from her blog.

Ingredients for the base to all these different donuts.

• 1/2c oat flour (ground in a blender from rolled or steel cut oats)
• 1/2c sweet rice flour
• 3T coconut flour
• 1/3c sucanat ( or brown sugar)
• 1/2t salt
• 1t baking powder
• 2 large eggs (I used egg whites)
• 3T unsweetened applesauce
• 6T  almond milk ( I used unsweetened)
• 2t vanilla

Cinnamon sugar donuts add 1.5 tsp cinnamon

For the topping you need maple syrup and sucanat. Drop the donut on a plate of maple syrup then dip it in a plate of sucanat. Voila!

Lime Donuts add 3T lime juice 1-1.5T lime zest

Shout out to edible perspective for making such yummy treats!

These goodies are gluten free, dairy free, and sugar free! They are also definitely not fried! My husband compared them to the chocolate glazed donuts at Tim Hortons! I got a donut pan for christmas, but if you don’t have one don’t sweat it – you can still make these in a muffin tin. Get creative!

Ingredients

3/4c almond butter

2 eggs ( I used 2 egg whites)

1/2 cup cocoa powder

11 stevia packets

1/2tsp vanilla

1/4 tsp sea salt

1/4 tsp baking powder

Powdered sugar ( I used xylitol)

Just mix all ingredients together. I used a piping bag to get the batter neatly into the muffin tray. Pop these in the oven at 350 and bake for 15-20 minutes. Keep an eye on them because they will take a little longer if they are in a muffin pan. For a sugar free version I made powdered sugar out of Xylitol by putting the crystals in the blender. You could use Sucanat as well!

Granola is a great addition to oatmeal, cereal, pancakes…its even great on its own!  But most granola in stores is full of unwanted sugars and additives.  It’s very easy to make your own granola at home, and personalize it for your own tastes.  Here’s how:

Dry Ingredients

3 c large old fashion oats (not quick oats)

1/2 c ground flax seed

1/2 c Chia seeds

1/2 hemp hearts

1 c slivered almonds (or walnuts, pumpkin seeds, sunflower seeds)

1 c coconut

1 c crasins or rasins

Wet Ingredients

1/3 c nut butter ( I’ve tried this with peanut butter and once with almond butter)

1/3 c sweetener (maple syrup, sugar free syrup, agave, honey etc.)

1 tsp extract (vanilla,maple,almond)

Instructions

Mix all dry ingredients in a bowl (except crasins/raisins. They go in very last!)

Combine all wet ingredients into a saucepan on low to medium heat and stir until just melted.

Combine wet and dry ingredients and mix well.

Lay out on a baking pan at about 300 degress for 35 minutes or until brown and crisp (or just the way you like it!)

Now you’ve got a great batch of homemade granola to enjoy.  Easy right?  Do you have any favourite additions for granola?  Share below!

-Summer

Don’t you just love guilt-free goodies?  Here are some great homemade “granola” bars that work equally-well as a healthy snack, post-workout fuel, or breakfast on-the-go.

This is a very easy, quick receipe.  No baking required!

Here is what you’ll need:

Dry Ingredients:
1.5 c Oats
1/2 c Shredded Coconut
1 c or more of a mix of sunflower seeds, raisins, pumpkin seeds, almonds and cashews
1/2 c Chocolate Chips
3 scoops Protein Powder (my fav? Visalus protien powder)
2 Tbsp Flax Seeds
2 Tbsp Chia Seeds
2 Tbsp Hemp Seeds

Other items I like to use: Craisins, sesame seeds and walnuts.

Wet Ingredients:

1 Ripe Banana (mashed)
1/2 c Maple Syrup or agave syrup (you can also try sugar-free syrups)
1/2 c Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.)
1 Tsp Vanilla or Maple Extract
Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.  The consistency should be moist and sticky.

Spread mixture into 8×8 or 9×9 baking dish lined with plastic wrap or waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into squares/bars or logs. For easy grab-and-go snacks, wrap bars individually.

Store in fridge or freezer for up to a month. Be careful: these bars soften quickly at room temperature.

Shout out to my girl Rachel at Daily Routine Blog for the recipe!