This is a delicious all-purpose bar. My daughter loved the chocolate brownie kidz clif bar and I was searching for a replacement. These are decadent enough to be served as desert to adults, but packed full of nuts and oats so I sometimes use it as a breakfast bar or after school snack for the kids. They are a bit time consuming to make but they freeze well so I stock up when I make them and have them for a long time. They also travel well and stayed intact even through checked luggage through two flights.
Chocolate Oatmeal Bars
3 cups rice milk
1/2 cup sugar
1 cup spectrum vegetable shortening (or butter or margarine)
2 cups packed brown sugar
1/2 cup pear sauce (or 2 eggs)
2 teas maple syrup
2.5 cups flour (whole wheat pastry flour can be used)
1 teas baking soda
3 cups rolled oats
12 oz package (2 cups) semisweet chocolate chips or chunks (enjoy life are dairy free)
1 cup cashew butter (or any type of nut butter)
To make dairy free sweetened condensed milk, combine 3 cups plain rice milk and 1/2 cup sugar in a saucepan. Cook over medium heat until the volume is reduced to about 1 cup (about 30 minutes to an hour). Add 2 Tbs of the shortening, chocolate chips, and cashew butter. Heat and stir until melted together.
Mix shortening (except set aside 2 Tbs), brown sugar, pear sauce, and maple syrup. Add in flour, baking soda, and oats and beat together.
Press 2/3 of oat mixture into a 13×10 inch pan (or 2 8×8 inch pans). Spread chocolate mixture over top. Dot the remaining oat mixture over top.
Bake at 350 for about 25 min or until the top starts to brown. Chocolate mixture will still look moist. Cut into 2 x 1 inch bars. makes about 75 bars and freeze well.
My kids love waffles and they don’t even notice that we have changed the recipe to meet certain dietary restrictions. I like to make extra on the weekends and then pop them into the toaster for a quick breakfast during the week.
2 cups plain unsweetened rice dream rice milk (or other milk)
1 tsp lime juice
3 Tbsp calona oil
2 Tbsp maple syrup
2 cups flour
1/2 tsp salt
1 1/2 Tbsp baking powder
enjoy life chocolate chips or fruit (optional)
Add lime juice to milk and let sit about 5 minutes. In a large bowl add the wet ingredients. Add the dry ingredients and mix until the batter is smooth. Add in chocolate chips or other fruit as an option. Spray the waffle iron with cooking spray and cook according to waffle iron instructions.
I was nervous about making black bean burgers without using cumin or other spices that would typically be in these. But, it turns out these are delicious without all those high salicylate containing spices. And they are really easy, too. I make extra and keep them in the freezer.
1 (16 ox can black beans, drained and rinsed
1/2 onion, diced or minced
3 cloves garlic, minced
1/2 cup bread crumbs
2 tablespoons vegetable or safflower oil plus more for pan
Preheat oven to 375 degrees and lightly oil a baking sheet.
Mash black beans with fork or mix in standing mixer until thick and pasty. Mix in the onions, garlic, and bread crumbs; and then the oil until mixture is sticky and holds together.
Shape into 4 to 8 patties depending on the size you prefer.
Place on baking sheet and bake for about 10 minutes on each side.
Serve on salad, in tortilla (365 brand), or on a bun (whole foods portugese dinner rolls cut in half are a good substitute for a hamburger bun).
Note: Tofutti cream cheese or a pear/soy sauce mix spread on a bun can substitute for mayo or ketchup.
It was not difficult to decide which recipe I should post first. No one would guess this recipe is limited by ingredients in any way. These are perfect for keeping in the freezer at school for any days when a special treat is needed. It is also great for entertaining vegan friends or even non-vegan friends. Just substitute regular milk in the frosting if that isn’t a restriction.
1 1/4 cups flour (can use part whole wheat pastry flour)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp maple syrup (optional)
1/3 cup vegetable oil
1 tsp lime juice (or distilled white or apple cider vinegar if salicylates are okay).
Preheat oven to 350. Mix dry ingredients together and then add wet ingredients. Mix by hand or with mixer. Spread in 8×8 pan and bake for about 30 minutes, or until a knife comes out clean. Or make pour into 12 cupcakes holders and bake for 15 to 20 minutes. Cool on a rack and frost.
2 cups powdered sugar
¼ cup spectrum shortening
¼ cup plain rice milk (may need to add more a little at time for desired consistency)
¾ cup unsweetened pure cocoa powder
1 teas maple syrup (optional)
Mix all ingredients with mixer until mixture is smooth. Add more milk if necessary. Makes enough to frost about 12 cupcakes. Also works well as a cookie filling.
Fluffy Chocolate Frosting
1/2 cup sugar
4 tbsp spectrum shortening
2 tbsp rice milk
2 tbsp unsweetened cocoa powder
2 tsp maple syrup
Mix everything with a mixer. Add more milk if necessary. This could be used as a dip for special occasions, too.