Homemade Peanut Butter Chocolate Chip "Lara Bars"

My oldest has been loving the peanut butter chocolate chip Lara Bars. Which, I am ok with, but they get pricey. I've seen a few good recipes floating around Pinterest, so figured I would combine a couple recipes.

Homemade Peanut Butter & Chocolate Chip "Lara Bars"

I modified this recipe from Against All Grain

Ingredients:

• 1 teaspoon vanilla
• 1/4 cup raw honey
• 1/2 cup natural unsweetened peanut butter (or any nut butter)
• 2 tablespoons coconut oil
• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 1/2 cup macadamia nuts
• 1/2 cup raw pumpkin seeds (without the white outer shell)
• 5 medjool dates (pitted)
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut, unsweetened
• 1/4 cup dark chocolate chips

Instructions:

1. Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
2. While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles course sand.
3.  Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
4. Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture, along with the chocolate chips. 
5. Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
   
6. Place another piece of parchment on top, and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble. 
7. Place in the freezer to set for 2 hours. Lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.
   
8. You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars for about 20 minutes prior to serving.
   

Super Protein Packed Pancakes

I love a good healthy pancake recipe for the littles. It's such a fast, easy, nutritious, and delicious breakfast for them.

This recipe is packed with protein from **pastured eggs, sprouted chia seeds, and banana!  No sugar, just a touch of organic maple syrup to finish!

Super Protein Packed Pancakes

*yeilds 8 silver dollar size pancakes

1 banana mashed

2 pastured eggs

1 tsp sprouted chia seeds

I love This One 

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp vanilla extract

1 tsp coconut flour

1 tsp almond flour

2 pinches of pink sea salt

 Instructions:

-Mash the banana

-Add eggs and whisk well until combined

-Add the rest of the ingredients and whisk again well

-Let mixture sit for 5 min, so that the coconut flour and chia seeds have time to absorb the liquid

-Heat skillet to medium heat and grease pan well with clarified butter (ghee) or grapeseed oil

-Add batter to the pre heated skillet. I find silver dollar size are perfect for the kids and are easier to flip

-Cook until golden on each side. About 2 min per side or less

-Enjoy!!

** If you can get your hands on pastured eggs...do so. They are a bit more expensive, but so much healthier. I can attest to the fact, that pastured eggs taste WAY better than any other. Their yolks are typically orange to deep yellow in color. The Free range I buy on occasion are light yellow. You can tell just by the color that pastured eggs are much more nutrient dense.

Pastured chickens eat what they are supposed to...bugs!  Free range are ok, and Cage free are the least desirable. Cage free may simply mean they get out of their cages for an hour a day. It really means nothing, in my opinion. Still better than conventional eggs though. 

Grain Free Soft Tortillas/Crepes

Ok I'm going to come right out and say it...It's not normal for someone to get this giddy and excited about a grain free tortilla. I don't care, I've never claimed to be "normal" ha!

These are like life changing grain free tortillas. Flipping life changing. I'm going a little crazy thinking of all the ways I can use them. Sweet, savory, dare I say sweet and salty....oh my!!!

A little melted cheese and tuna, some avocado cheese and chicken, almond butter and bananas with a little dusting of cocoa powder and maple syrup. Somebody stop me now!

I made ground beef tacos tonight with a little shredded cabbage, raw cheddar cheese, cilantro, and guacamole. Yum!

I modified the recipe from

Against All Grain

6 large eggs

3 tablespoons coconut flour, sifted

2 teaspoons melted ghee or butter

1 teaspoon tapioca starch

¼ teaspoon sea salt

Coconut oil or butter for pan

(yields 10 crepes)

Instructions:

1. Mix crepe ingredients in a Vitamix or food processor... Or whisk the crepe ingredients together in a bowl by hand. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
2. Heat a crepe pan or small nonstick skillet with enameled surface over medium-high heat.
3. Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup (or less) of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
5. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
6. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.