Better than Trader Joe's PB & J Bars

If you like Trader Joe's Peanut Butter and Jelly Bars, I promise you will LOVE these! They are wholesome, gluten-free, surprisingly filling, and downright YUMMY. 

Not to bag on Trader Joe's bars. They are good. My kids will eat them, as will I. But in a side-by-side comparison, these are tastier.

One thing I LOVE about this recipe is that it makes a TON, so you get a big reward for your relatively short time investment. They will fill a large cookie sheet or 9x13 AND 11x15 baking dishes. These bars keep for days (if you can keep hands off), and they are tasty served cold, medium or warm. 

The recipe involves an oat-based peanut-butter cookie dough on the bottom, your choice of jam, jelly or preserve in the middle, and more of the peanut-butter cookie on top! 

A couple of notes for the preparation process. This recipe has baking soda in it, which is the spreading leavener (baking powder is the rising leavener). So when you put the top layer of peanut-butter cookie dough on the jam layer and you see a ton of holes, no worries!! The dough will spread a it cooks.  (Before-baking pictures above; After pictures below)

Now, on to the recipe!

Better than Trader Joe's 

PB&J Bars

Makes 72 bars

Ingredients

3 sticks butter, softened

1 cup granulated sugar

1 cup brown sugar

3 eggs

1 tablespoon vanilla

1.5 cups natural peanut butter

1.5 teaspoons baking soda

3 cups oat flour (4 cups oatmeal pulsed in blender or food processor until smooth)

3 cups oatmeal

2 cups jam, jelly, or preserves

Directions

1. Preheat oven to 350.  Spray large cookie sheets or baking pans with cooking spray. (This recipe will make thick bars on a 14"x18" cookie sheet, or thinner bars on more pans. I like to use one 9x13 and one 10x15 baking dish.)

2. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla and mix well. Add peanut butter and mix until smooth. 

3. Mix baking soda into wet mixture. Stir in oat flour, then oatmeal. Dough will be thick, but still sticky. 

4. Spoon half of the dough into prepared pans. Dip the back of a spoon or your fingers in cold water and spread the mixture so it is covering the bottom of all your pans in an even layer.  Set the other half of the mix aside. 

5. Spoon the jam on to the bottom layer in small spoon fulls all around. Use a rubber spatula or the back of a spoon to spread it in an even layer. 

6. Cover the jam layer with the remaining cookie dough by spooning small amounts all over the top. (See the pictures above for reference)

7. Bake 30-40 minutes, until edges are brown and top is light brown. Middle will still look wet and bubbly, but will settle as it cools. Cool completely before cutting into bars. 

Copycat Coco-Roons

Have you had Coco-Roons? They are a delicious, refined-sugar-free, raw coconut macaroon treat.  But they are pricey! They run about $8-$12 for a bag of 8 cookies.  So I decided to set out to make my own. And, in all humility, my copycat recipe is pretty darn close! I'd say the only difference is that mine tasted more fresh (because they were!). 

Coco-roons come in a variety of flavors: Brownie, Cacao Nib, Lemon Pie, Vanilla, Vanilla Maple, and Apple Pie. I will share the base recipe for these Copycat Coco-roons, and some ideas of how you can customize them to the flavor of your choice!

Pictured here are brownie and vanilla flavored Copycat Coco-Roons.  With just 6 ingredients and no baking involved, these whip up in a jiffy! They are also peanut, tree-nut, dairy, and wheat free!  Tell your MSPI and GF friends!

Copycat Coco-Roons

Makes 10-12

Ingredients:

1/2 cup coconut oil

3 tablespoons real maple syrup

1/2 cup coconut (or almond) flour

1 teaspoon vanilla extract

1/4 teaspoon sea salt

3/4 cup shredded unsweetened coconut

Directions:

1. Line a small cookie sheet with wax paper. 

2. Place the coconut oil in a medium, microwave-safe bowl. Microwave 10-20 seconds, just barely melting the oil so it can be stirred smooth.

3. Stir the maples syrup into the oil. Add the flour, vanilla, and salt. Stir in the shredded coconut. Batter will be thick.

4. Using a small cookie scoop, place rounded spoonfuls on the wax paper. Refrigerate to set. Store in an air-tight container. Refrigeration is optional. 

Optional Add-Ins:

• 3 tablespoons cocoa powder (cut back flour by 3 tablespoons)
• Lemon zest and lemon extract to taste
• Cacao-nibs
• Orange zest and orange extract to taste
• 1/2 teaspoon cinnamon and 3-4 tablespoons diced dried apples

Sharing at some of these link-ups. 

No Refined Sugar Protein Brownies

My husband and I extended our January No Sugar Challenge to February...And YOU get to benefit! I am sharing another healthy treat. This one will satisfy your chocolate sweet tooth, and it packs a good protein punch!  Double WIN!

The main response we get when we tell anyone we are avoiding refined sugars and flours is "WHY???" I admit had to ponder this to give a genuine answer. 

In January, my "why" was to clean up my diet after all the holiday junk I consumed at the end of last year.  My husband and I extended it into February because we have loved the way we feel.  We allow ourselves one "cheat day" each week, but it's not a "binge day." Usually it means we eat something like waffles or chocolate chips (or both, together!). We don't go eat a dozen doughnuts and negate all the good we have done through the week!

We have also upped the ante on our workouts, so these protein brownies especially feel good after a hard bootcamp or trail run!  In fact, my husband came home from a tough snow-camping trip with our son and ate the last three (of the second batch I made)!

No Refined Sugar Protein Brownies

Makes 1 9x13 pan

Ingredients:

1/2 cup coconut oil, softened

1/2 cup butter, softened  (can use all coconut oil, just double salt)

1/2 cup cocoa powder

1/2 cup honey

2 eggs

1/2 cup natural peanut butter (or other nut butter)

1/2 cup chocolate protein powder

1/2 cup coconut flour

1/8 teaspoon sea salt

Directions:

1. Preheat oven to 400 degrees. Grease 9x13 baking dish/pan.

2. In a food processor or electric mixer bowl, beat coconut oil and butter until well combined. Add cocoa powder and honey and beat well. Mix in eggs, peanut butter and protein powder until smooth. 

3. Whisk coconut flour and sea salt together, then stir into main mixture. 

4. Pour into prepared dish, and bake 13-16 minutes, just until top no longer looks wet and edges begin to darken. 

5. Cool completely. These taste best cooled or chilled. I liked them at room temperature, but loved them after they sat in the fridge a while. Store in air-tight container, or wrap individually as an easy to grab protein treat!

Participating in these link-ups. 

Sea Salted Crio Brü Granola Bars

Yep! I've added leftover Crio grounds to another recipe! A couple of posts ago I put them in some delicious no-bake cookies.  Now, you won't BELIEVE how yummy they are in these soft, scrumptious granola bars. 

Crio Brü is a drink made from brewed cacao beans. Each time you make this tasty drink (which brews like coffee in a coffee maker or french press), save the grounds. I save my used grounds in a covered bowl in the fridge. They are so great for baking with that I rarely throw them out! These granola bars are full of yummy chocolate flavor before you drizzle them with melted chocolate chips, and Crio is the sole source of that flavor.  

(By the way, I am NOT being compensated for this post. I sincerely love Crio Brü and enjoy baking with it!)

For this recipe, you'll need to save 1 cup of your previously brewed grounds (which adds up fast because the grounds expand when brewed), pulse them in the food processor or blender for a few seconds, and they are ready to go!

1 cup previously brewed Crio grounds

Pulse in food processor or blender for 15-30 seconds, scraping sides once.

These bars also have delicious flaked coconut, chia seeds, and oatmeal! So they have a TON of redeeming health value!! My entire family went nuts!  I made two batches: one I iced and one I didn't; ALL were devoured. 

Sea Salted Crio Brü Granola Bars

Makes 12-14 bars

Ingredients

1 cup previously brewed Crio Brü grounds

1/2 cup coconut oil, room temp

1/2 cup honey

3/4 cup brown sugar

1 egg

2 tsp vanilla

2.5 cups quick oats

1/4 cup chia seed

1.5 cups unsweetened flaked coconut

1/2 cup chocolate chips for drizzle (optional)

1 tablespoon coarse sea salt 

Directions

1. Preheat oven to 350 degrees. Prepare a 9"x13" baking dish with cooking spray. 

2. Place previously brewed Crio Brü grounds in food processor or blender and pulse 15-30 seconds, scraping sides once. Set aside

3. In a large mixing bowl, beat coconut oil, honey and brown sugar until smooth. Add egg and beat well. 

4. Stir in Crio grounds and vanilla. 

5. Stir in oats, chia seed, and flaked coconut. Spread in prepared pan.

6. Bake 30-35 minutes, until sides and bottom begin to brown. Remove from oven and cool. Cut into bars.

7. To make drizzle (optional): Melt chocolate chips by placing in a microwave safe bowl. Microwave for 1 minute. Stir. Microwave in 30 second intervals, stirring after each, until chocolate is smooth. Spoon into a plastic sandwich bag. Snip off a bottom corner and drizzle over cooled bars. 

8. Sprinkle with sea salt (with or without drizzle). Wrap individually in plastic wrap to store. Store in refrigerator or freezer.

Participating in these link-ups. 

Healthy Ginger Cookie Dough Balls

Have you tried crystallized ginger?  I bought some the last time I was at Costco (in the snack/dried fruit section).  It has such a strong taste that I really only need one or two pieces at at time. And since I'm the main one eating it, I decided to try using it in a no-bake treat. 

These cookie-dough balls are like nothing I've had before. My entire family loves them. The ginger taste comes through well, but not overwhelmingly. It gives these a fresh-baked taste, even though they are no-bake! I've made two batches already--one I shared with a gluten-free friend for her birthday; the other I packaged cutely and gave to my son's teacher as part of her end-of-the-year gift. 

They can be whipped up--start to finish-- in just a few minutes.  You will need a food processor or good blender.

Healthy Ginger Cookie Dough Balls

Makes 18

Ingredients: 

3 cups old fashioned oatmeal

1/2 cup crystallized ginger, chopped small (use your food processor if it is a strong one)

1/4 cup coconut oil

1/3 cup honey

1/3 cup nut butter, salted (I used cashew butter)

Directions:

1. Measure oatmeal into food processor or blender. Pulse until coarsely ground. Set aside

2. Beat ginger, coconut oil, honey, and nut butter until well mixed. Stir in (or use cookie dough paddle on stand mixer) oatmeal flour, 1/2 cup at a time. If the dough becomes too stiff to add more oatmeal flour before you add it all in, stir in a tablespoon more honey/ oil. 

3. Form balls or use a cookie scoop to make heaping spoonfuls of dough onto parchment or wax paper. Place in refrigerator to set. 

Natural Energy Bites

Summer is coming, and if your family is like mine, we will be on the GO! Vacations, camps, swimming lessons, hiking and camping are all on the agenda.  

So I developed these yummy and nutritious Natural Energy Bites. I've seen similar products in the health food section at the grocery store--Aussie Bites, Simple Bites, Somersaults--and all are yummy. But we can devour lots of money's worth of those in a short amount of time. 

You can make these bites and store them in the fridge or freezer all summer long. My family loves them. My neighbors love them. I took some to my physical therapist today--they loved them!  Have I convinced you yet? 

If not, here are more reasons to love these nutritious morsels: 

* Refined Sugar-Free

*Made with Coconut Oil (a healthy fat)

* Gluten Free

*Wholesome, Natural, Easy-to-find Ingredients

*5 Grams of Sugar and 85 calories per FOUR snacks

Here's how to make 'em: 

The healthy winning line-up. Many, if not all, of these ingredients are probably staples in your pantry. 

The tools used to make the cute little uniform bites: 

Wax Paper or Parchment Paper and an Apple Corer.

Beat coconut oil and honey. Add the egg and mix well.

Put nuts and dried fruit in food processor and pulse until...

...it looks about like this. It's okay for a few larger chunks to remain.

Stir the processed fruit and nuts into the oil and honey mix.

Measure 1 cup of old-fashioned oats into the food processor or blender. 

Pulse until mostly milled into "oat flour."  Add baking soda and pulse a few seconds more. (No need to wash your food processor between the fruit/nuts and the flour--it all ends up together in the end!)

Mix oat flour mixture, remaining 2.5 cups of rolled oats, vanilla, seeds, and coconut (if desired) into the wet mixture until well incorporated.  Dump entire bowl onto wax/parchment paper.

Place a second piece of wax/parchment paper over the dough and roll to 1/2 inch thick.

Here it is all rolled out.

Use the apple corer to place the "bites" onto a prepared cookie sheet. 

Bake at 350 degrees for 7 minutes. Check at 6 in case your oven or pan cooks faster than mine. 7 was perfect for me. They should rise just a bit and be light brown around the edges. Cool completely.

No "empty calories" here! Full of goodness!

Natural Energy Bites
Makes 168 bites

Ingredients:
1/2 cup coconut oil
1/4 cup honey
1 egg
1/2 cup nuts (if using roasted and salted, omit salt)
1/2 cup dried fruit (dates, raisins, dried cranberries, apricots, etc)
1 cup oatmeal ground into flour (grind in blender of food processor)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup chia, flax, or other seeds of your choice
1/2 cup coconut flakes (optional)
2.5 cups old fashioned oatmeal

Directions:
1. Preheat oven to 350 degrees.
2. Beat coconut oil and honey. Add egg and mix well.
3. In a food processor, process nuts and fruit together until chopped very small. Stir this into the oil and honey mixture.
4. Stir oatmeal flour and baking soda together. Add to wet mixture. Stir in vanilla.
5. Stir seeds, flakes, and remaining oatmeal. Dough will be thick.
6. Dump dough onto wax/parchment paper. Place another piece of parchment on top. Use a rolling pin to flatten to a uniform 1/2 inch thickness.
7. Using a apple corer, cut out the "bites" and place 1/2 inch apart on cookie sheet.  Bake for 7 minutes. Cool completely.
8. Store in a zipper seal bag in the pantry, fridge or freezer--depending on how quickly you expect to eat them. Recipe doubles well. :)

Participating in these link-ups. 

Gluten Free Cranberry Bars with Orange Drizzle

Cranberry sauce...that Thanksgiving tradition that you are sure to have leftovers of, am I right?  As a kid, I didn't really see the point of it. But now I really love it. I like a bit with each bite of turkey. I'd say I even prefer it to gravy. 

Well, folks, cranberry sauce has another important purpose. A purpose that can be fulfilled year-round, if desired. That purpose is as the filling of these scrumptious bars. 

I have a friend who has a gluten and soy intolerance, and I wanted to do something special for her. I have a recipe for cranberry bars that is basically a shortbread crust, with cranberry sauce and a crumble top. I adapted that recipe to make this one. It's the kind of recipe that might make you want to become gluten-free, just for the heck of it. It is that good.

These are the only non-pantry-staples this recipe calls for.  Be sure to get the "Whole Berry" can of cranberry sauce. The Bob's Red Mill Gluten Free Shortbread Cookie Mix was at my Fred Meyer (Kroger family) grocery store. It was about $2 for the bag. You'll also need an orange, butter, 2 egg yolks, water, milk, and powdered sugar.

The little orange flecks are bits of orange zest. Cranberry + orange = WIN. 

Here's the recipe: 

Gluten Free Cranberry Bars with Orange Drizzle

Makes 15 large square bars

Ingredients

Bars: 

1 21-oz package Bob's Red Mill Gluten Free Shortbread Cookie Mix

1.5 sticks (3/4 cup) softened butter

2 egg yolks

3 tablespoons water

1 14-16oz can whole berry cranberry sauce

Drizzle:

zest of 1 medium orange

3 tablespoons milk

1 2/3 cups powdered sugar

Directions for Bars

1. Preheat oven to 375°. Prepare 9"x13" baking dish with butter or cooking spray.

2. In a large mixing bowl, beat butter, egg yolks, and water. Mix in Cookie Mix well. Mixture will be dry and crumbly. 

3. Press 2/3 of the mixture into the baking dish. Press it slightly up on the sides to form a short wall. 

4. Spread the cranberry sauce evenly over the pressed cookie mix. Sprinkle remaining cookie mixture over the cranberry sauce. 

5. Place in center of oven and bake 25 minutes. Cool, then use a pastry bag with a small round tip (or a sandwich bag with a cut corner)to top with Orange Drizzle.

Directions for Orange Drizzle

Mix orange zest and milk in a small mixing bowl. Gradually whisk in powdered sugar until smooth. 

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