The Nourishing Home

living healthier lives in service to the King!

Raw Almond Butter Truffles (GF)

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Deliciously decadent truffles that are healthy – could it be true? Oh yes, it is! Hope you enjoy these delicious real food truffles too! Mmm!

As a fun twist to this delectable recipe, I’ve also used this as the base to create some scrumptious dairy-free, grain-free Raw Cookie Dough Bites – perfect for kids of all ages!

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Raw Almond Butter Truffles (GF)

Yield: 24 truffles

Raw Almond Butter Truffles (GF)

Ingredients

  • 1 cup creamy raw almond butter
  • 1/2 cup, plus 2 tbsp raw honey
  • 1 tbsp coconut oil, melted
  • 1 tsp filtered water
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups organic coconut flour
  • 3 tbsp ground golden flax seed
  • 1/2 tsp sea salt
  • Optional choices for rolling truffles: Unsweetened shredded coconut; fine-crushed dried strawberries; or carob, cocoa or raw cacao powder

Instructions

  1. In a large bowl, mix together the raw almond butter, honey, coconut oil, water and vanilla until smooth and creamy.
  2. In a separate bowl, mix together the coconut flour, ground flax seed and salt.
  3. Add the dry ingredients to the wet and mix well to combine.
  4. Use your hands to really knead the dough well to combine all the ingredients together.
  5. Then, scoop out tablespoon-size portions and roll into balls using your hands.
  6. Next, roll each truffle in your choice of toppings. Or melt some dark chocolate and dip each ball into the melted chocolate and place on wax paper to set.
  7. Refrigerate truffles for at least 30 minutes prior to serving.
  8. Store in airtight container in frig for up to a week or in freezer for up to one month.
  9. These truffles are perfect for parties, or just for fun! Enjoy!

Notes

For information about why I only purchase fair trade chocolate and other products, click here.

https://thenourishinghome.com/2012/04/raw-almond-butter-truffles-gf/

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“The Best Granola” Bars

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Homemade granola bars make a satisfying nourishing snack or lunch box treat. They’re also the perfect healthy goodie when it’s your turn to bring a snack to your kids’ school (or sporting) events.

Below are three of our favorite homemade granola bar recipes. Each uses homemade soaked granola (a.k.a. The Best Soaked Granola) to create a delicious granola bar that’s chock full of protein and healthy nutrients – the perfect wholesome snack for busy families on the go!

As shown above, another great thing about this recipe, is that its wholesome ingredients can be layered-up in a mason jar to create a beautiful and thoughtful “handmade with love” gift that can be given not only at Christmastime, but throughout the year as well! You can learn how to make my special Granola Bars-in-a-Jar gift at Keeper of the Home, recipe includes free printable baking instructions!

Homemade Granola Bars Photo Tutorial:


Line an 8×8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only.


Add the granola mixture to the parchment lined baking dish and even out with back of spoon. Then, fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish (see photo below).


It’s important to press the granola firmly into the dish, so the bars hold together well and are not super crumbly.


Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator for at least one hour.

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"The Best Granola" Bar

Yield: 12 bars

Ingredients

  • 2 cups baked homemade granola
  • 1/2 cup blanched almond flour
  • 1/2 cup chopped organic raisins
  • 1/4 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped walnuts
  • 2 tbsp butter
  • 1/4 cup pure honey
  • 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
  • 1 large egg, lightly beaten

Instructions

  1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
  2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine. In a small bowl, whisk egg until slightly foamy.
  3. Heat a couple of inches of water in a small saucepan over medium heat. In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
  4. Slowly pour warm honey mixture into bowl of beaten egg, while rapidly whisking to combine.
  5. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
  6. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
  7. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
  8. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
  9. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
  10. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
  11. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
  12. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.
https://thenourishinghome.com/2012/04/the-best-granola-bars/

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Cherry Chocolate Chip Granola Bar

Yield: 12 bars

Ingredients

  • 2 cups baked homemade granola
  • 1/2 cup blanched almond flour
  • 1/2 cup chopped dried cherries
  • 1/4 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped walnuts
  • 1/4 cup 65% cacao chocolate chips (or carob chips)
  • 2 tbsp butter
  • 1/4 cup pure honey
  • 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
  • 1 large egg, lightly beaten

Instructions

  1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
  2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine. In a small bowl, whisk egg until slightly foamy.
  3. Heat a couple of inches of water in a small saucepan over medium heat. In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
  4. Slowly pour warm honey mixture into bowl of beaten egg, while rapidly whisking to combine.
  5. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
  6. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
  7. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
  8. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
  9. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
  10. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
  11. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
  12. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.
https://thenourishinghome.com/2012/04/the-best-granola-bars/

Print
Cranberry Nut Granola Bar

Yield: 12 bars

Ingredients

  • 2 cups baked homemade granola
  • 1/2 cup blanched almond flour
  • 1/2 cup dried organic cranberries
  • 1/4 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/3 cup honey (we prefer clover honey, as its mild flavor is perfect for baking)
  • 2 tbsp butter
  • 1/4 cup pure honey
  • 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
  • 1 large egg, lightly beaten

Instructions

  1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
  2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine.In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
  3. Slowly pour warmed honey mixture into bowl of beaten egg, while rapidly whisking to combine.
  4. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
  5. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
  6. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
  7. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
  8. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
  9. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
  10. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
  11. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.
https://thenourishinghome.com/2012/04/the-best-granola-bars/

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Fresh Pineapple Salsa (GF, DF, Whole30)

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Fresh Pineapple Salsa
Fresh pineapple salsa is the perfect accompaniment to grilled poultry or seafood, as well as a delicious addition to burritos, quesadillas, etc. And it’s especially delicious as a topping over Grilled Pineapple Chicken.

This tropical-tasting salsa can be made and kept in the fridge for 3-4 days, or frozen for up to one month. If you don’t like tomatoes, or for an even sweeter salsa, you can substitute diced fresh mango or papaya for the tomatoes.

Cheater’s Version! In my Grilled Pineapple Chicken recipe, I share a little time-saving secret to making Fresh Pineapple Salsa that’s great when you’re short on time. If you don’t have time to make pico de gallo, you can find it at most markets and replace it for the homemade pico de gallo called for in this recipe.

Of course, if you create a weekly meal plan, you can always plan to make a double batch of Pico de Gallo and use it for making homemade guacamole one night, and this tasty, fresh pineapple salsa for another’s night’s dinner. That’s just one of the many time-saving benefits of meal planning!

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Fresh Pineapple Salsa (GF, DF, Whole30)

Yield: 4 cups

Fresh Pineapple Salsa (GF, DF, Whole30)

This delicious tropical salsa is simply my Ultimate Pico de Gallo with some fresh diced pineapple tossed in. It's truly a sweet-n-savory addition to your favorite grilled poultry and seafood!

Ingredients

  • 2 1/2 cups diced plum tomatoes (about 5-6)
  • 1/2 cup fine-diced red onion
  • 1/4 cup fresh chopped cilantro
  • 1 small jalapeño, finely minced
  • 1 clove garlic, finely minced
  • Juice of 1 lime
  • 1/2 teaspoon sea salt
  • 1/8 tsp fresh grated organic lime zest
  • 1 1/2 cups diced fresh pineapple

Instructions

  1. Combine all of the pico de gallo ingredients in a bowl, mixing well. Then, fold in the diced pineapple.
  2. Serve immediately, or cover and refrigerate up to one week.
  3. Great accompaniment to grilled chicken or fish, as well as a delicious addition to burritos, quesadillas, etc.

Notes

Mango-Pineapple Salsa: To create an incredibly flavorful Mango-Pineapple Salsa, simply reduce the 1 1/2 cups of diced fresh pineapple to just 1/2 cup. Then add 1 cup of diced fresh mango. Follow the directions above for combining the ingredients. Mango-Pineapple Salsa is perfect for adding a sweet and spicy Caribbean flare to your favorite grilled meats and seafood. Enjoy!

https://thenourishinghome.com/2012/04/fresh-pineapple-salsa-gf/

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