Tag Archives: Almond

Oh my, cherry pie!

Not gonna lie, I am pretty proud of these power bars. I have never made any bar before and I am shocked at how easy it is! These also come in at around 50 cents a serving, which is awesome.

(Gluten Free) Cherry Pie Power Bars!

Recipe: Makes 16 bars

Grease an 8 x 11 inch baking pan with coconut oil. Combine the dry ingredients in a bowl and mix.

Bring the brown rice syrup, sugar, and salt to a boil, stirring periodically.  Reduce the heat and add the vanilla. Stir and let thicken for a couple minutes.

Pour the wet over the dry and mix until everything is coated. Spread evenly in the greased pan. Grease your hands with coconut oil and press down onto the mixture. Refrigerate for at least 30 minutes before slicing into 16 bars. They can be stored in the freezer!

Dry ingredients –

2/3 cup roasted salted cashews

1/3 cup roasted almonds

1 cup dried sour cherries

1 1/2 cup puffed millet

1 1/4 cup rolled oats

1/2 cup oat bran

1/4 cup shredded coconut (toasted first)

Wet ingredients –

1 cup brown rice syrup [Don’t use barley malt syrup! The malt flavor will take over and ruin the batch…..Ya.]

1 heaping tbsp brown sugar

1/4 tsp salt

1 tsp vanilla


Oats * A slow digesting carbohydrate that will keep you full for longer and not spike your blood sugar because of its high fiber content! Also contains potassium, phosphorous, pantothenic acid, and magnesium.

Almonds *A great source of monounsaturated fats! These are the fats that raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels!

Oat bran * soo muchh fibbeerrr!

Kamut puffs * a gluten free grain that has calcium, riboflavin, thiamin, niacin and iron!

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Sour cherries * contain anthocyanins which help reduce inflammation and inhibit tumor growth, flavanols which improve blood flow, heart and brain health, and lower blood pressure, phenolic acids which are powerful antioxidants, and phytochemicals (antioxidants) which are associated with reducing the risk of major chronic diseases.

Vegan Vanilla Almond Pumpkin Pudding

This was so delicious! I can’t even tell you! I actually prefer it in ice cream form, but I like alliteration, so I named it pudding. It is essentially a higher protein, non dairy ice cream or pudding.

Recipe: Serves 2

Blend the following until smooth, then freeze! For a pudding texture, remove from the freezer when its cold. For an ice cream texture, let it stay in the freezer for a couple hours! Its tough, I know.

1 package light silken tofu

1 tbsp honey (okay, I know this isn’t vegan, but to make it vegan simply sub agave nectar!)

1 tbsp maple syrup

3 tbsp brown sugar (or you can use stevia)

a little under 1/3 cup pumpkin

1 tbsp vanilla almond nut butter

1 heaping tsp vanilla extract

lots of cinnamon and pumpkin pie spice

good pinch of guar gum and xanthan gum

After you have blended if for a while, taste it! You may like it sweeter or more nut buttery, so you can more of wahtever if you need to.

Options: For more of an almond flavor, add an extra tbsp of nut butter. You could also sub in chopped walnuts or pecans. Or shredded coconut flakes. Or dark chocolate shavings. Or all of the above.

Other options: This recipe also works well for fruity flavors. Simply remove the pumpkin and add 1/2 cup of your favorite frozen fruit. Strawberries, blackberries, bananas, and blueberries all work superbly.


Tofu * 1 package contains 20 grams of protein, calcium, and iron!

Pumpkin * tons of vitamin A and C and the antioxidant betacarotene!

Cinnamon * contains of antioxidants and has a blood sugar stabilizing effect