Category: Treats

Peanut Butter-Maple Cereal Bars

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With a hint of maple and a smooth chocolate topping, these cereal bars are a twist on the traditional rice crisp square. Not a fan of peanut butter? Try any natural nut or seed butter, such as hazelnut, almond, or sunflower seed — they all work just as well.

peanut butter cereal bars

Peanut Butter Maple Cereal Bars

3 cups O-shaped cereal (I used Nature’s Path Whole O’s)
3 cups brown rice crisp cereal (I used Nature’s Path Brown Rice Crisps)
3/4 cup salted, dry roasted peanuts, coarsely chopped
1 heaping cup natural peanut butter
1 cup dark pure maple syrup*
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt or pink Himalayan salt
1/2 cup semi-sweet nondairy chocolate chips (I use Enjoy Life)
2 teaspoons coconut oil (I use nonvirgin for these ones)

Line a 9-inch square pan with waxed paper.

Put the cereals and peanuts in a large bowl. Mix to combine.

Put the peanut butter and maple syrup in a saucepan. Bring to medium heat and cook, stirring until the mixture is creamy. Turn to medium-high heat and bring to a boil. Boil for 90 seconds. Remove from heat and stir in the vanilla extract and salt.

Pour the mixture over the cereal mixture. Mix until well-coated. Press the mixture snuggly into the prepared pan (careful, it will be quite warm). Refrigerate or freeze while making the topping.

To make the topping, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. (You can also use a double boiler here).

Remove the bars from the refrigerator or freezer and spread the chocolate on top. Refrigerate until it is set. Cut into portions. Eat many. Store “leftovers” in the refrigerator or freezer.

[Note: Any pure maple syrup works, but dark is best for adding that maple flavor. Even better, you can get it locally at White Meadows Farm.]

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Super Simple Snack Bars

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It’s hard to believe what is in these – or rather, what isn’t, notably, any added sugar. These
are a great snack for kids and a breeze to make. They also freeze well, and can use sunflower seeds instead of almonds to make them school-safe.

buckwheat energy bars

Super Simple Snack Bars

1 1/2 cups pitted honey dates, halved (I recommend honey dates over Medjool for best flavor and texture)
1 cup raw almonds
1 cup Creamy Buckwheat Cereal
1 teaspoon ground cinnamon

Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper or aluminum foil.

Put the dates, almonds, cereal, and cinnamon in a heavy-duty food processor. Process until ingredients are mixed well and the dough begins to stick together.

Scrape the mixture into the prepared pan. Press evenly into the pan. Bake on the middle rack of the oven for 15 minutes. Cool 10 minutes before removing from the pan. Use the foil or parchment paper to help lift the bars out of the pan. Cut into bars and enjoy warm, or cool completely. Wrap individually and store leftovers in the refrigerator or freezer for a snacks on-the-go.

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

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This skillet granola recipe is done in a fraction of the time of the oven methods, and with the whipped cream and seasonal fresh berries, it makes for a simple dessert or breakfast. The granola freezes well, too.The whipped cream comes from my book, The Allergy-Free Cook Bakes Cakes and Cookies.

buckwheat granola whipped cream strawberries

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

For the granola:
3 tablespoons pure maple syrup
1 tablespoon coconut oil
1 cup flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
6 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
2 tablespoons icing sugar, sifted
1 teaspoon vanilla extract

For serving:
Fresh blueberries, blackberries, raspberries, strawberries

To make the granola, put the maple syrup and coconut oil in a heavy skillet over medium heat. Stir until the mixture just begins to bubble. Add the buckwheat flakes, pumpkin seeds, hemp seeds, cinnamon, and salt. Mix well to completely coat with the syrup mixture. Cook over medium heat, stirring often, for about 5 minutes, until the ingredients are well mixed, fragrant, and golden in color. Remove from heat, and set aside to cool.

To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.

When ready to serve, later the berries, whipped cream, and granola in individual bowls. Serve immediately.