No-Bake Energy Bites

No-Bake Energy Bites
Vegan; Raw; Gluten Free

I made these for Bruce, since he left out of town this morning. These are great snacks for on the go, and really easy to make. Since it has been crazy in the house lately! Between work, cleaning, hockey practice, football practice, and my own extra curricular activities-it has been CRAZY!!!!

Ingredients:
1 cup uncooked oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup cashew butter
1/2 cup ground flaxseed or ground almonds
1/2 cup carob chips (optional)
2/3 cup date paste
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Double Carob Cherry Muffins

Double Carob Cherry Muffins
Vegan; 1 hour 30 min; 12 (or more)

Depending on how big your muffin pan is, you may get more then 12. I got about 20, but this just means more to share.... I ended up having to add more hemp milk at the end, to get the right consistency, since I live in a higher altitude.Feel free to use semisweet chocolate instead of the carob. Since I have a food allergy, I used the carob with great results!

Ingredients
2 cups all-purpose flour
1 sugar
1/3 cup carob powder
3 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 cup soy yogurt
1/2 cup hemp milk
1/3 cup vegetable oil`
egg replacer the equivalent of 2 eggs
1 teaspoon almond extract
2 cups fresh dark sweet cherries, pitted and chopped
1 cup miniature carob chips

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.

2. Stir together the flour, sugar, carob powder, baking powder, pinch of cinnamon and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the soy yogurt, hemp milk, vegetable oil, egg replacer, and almond extract in a bowl until evenly blended. Pour the soy yogurt mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and carob chips. Spoon into prepared muffin cups, filling half full.

3. Bake until a toothpick inserted into center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Oatmeal Banana Energy Bars

Oatmeal Banana Energy Bars
(Makes a 9 inch square pan)

2 cups oatmeal
1/2 cup flax seeds (ground or crushed)
4 Tbs Rice Protein Powder
1 cup vanilla rice milk (Pacific)
6 Tbs egg replacer (like Ener-G or Flax Seed jel)
2 bananas- ripe and pureed (or sub fruit/pumpkin puree, equal to 1 cup)
1/2 cup applesauce- unsweetened
1/4 cup agave or maple syrup
1 tsp vanilla extract
1 tsp cinnamon (omit if adding chocolate)

Add-ins if desired
1/2 cup vegan chocolate chips or carob chips
1/2 cup nuts of choice, crushed
1/2 cup dried fruit (cranberries are a good choice)
Replace 1/2 fruit puree with peanut, almond butter or cashew butter

1. Preheat oven to 350

1. Mix all ingredients together (well), and place in prepared 9 inch square pan. Bake for approx 40-45 minutes. Cool and slice into desired size bars. Store loosely covered in the refrigerator. For travel, we simply remove bars and wrap them in a cloth napkin secured with a safety pin, string or band.
**Note: Make fruit purees (pumpkin, zucchini, apple, banana, prune, fig, etc.) and store in the freezer in 1 cup portions, then the desired flavor can be pulled out and used in baking and cooking.