The recipe for the HaVa bar was a long time coming. My girls really like the bars that I make and I have been trying many variations. This recipe came out of trial and error.
I am assuming that you will be using the best ingredients that you can, for your family. I choose to use mostly organic for all my recipes.
It is simple and tasty. Not too expensive, but chock-full of healthy things. This is the first time putting this recipe out, so I may update as it evolves.
2 cups of good quality dates
1/3 cup of pumpkin seeds
1/4 cup of hemp seeds
1/3 cup shredded unsweetened coconut
1/4 cup chia seeds
1/4 cup of unsweetened cranberries
3 tablespoons of almond butter
1 tablespoon of honey
1/2 teaspoon of cinnamon
Put the dates and pumpkin seeds in food processor and pulse until they are a paste like consistancy.
Add in hemp, coconut, chia and mix together. It should start to ball up. Now add in honey, almond butter, cinnamon and cranberries and pulse until well mixed. You may have to use a scraper or spoon to get mixture back into the blades and continue until well mixed.
Place in something like a 9X9 pan and then store in freezer. Cut up and keep in freezer.
These are excellent snack items and keep well. They don’t last long in my house and are fairly easy to make.
Going dairy free, grain free a few years ago, I had tried to make coconut milk yogurt soon after making the switch. FAIL! I tried it twice and failed both times. Yucky grey mold. (insert blechk face!)I had given up and my Yogourmet sat silently on the shelf waiting for the next opportunity to give it another go. Thanks to Danielle Walker and her recipe, I felt confident enough to give it a go.
I tried another recipe that didn’t use gelatin when I failed and that may have been the difference for me. You will have to try it for yourself and see.
2-14 oz cans of coconut cream/milk
3 tbls unflavoured gelatin
2 tbls honey
1-50-billion IU probiotic capsule or 1 dairy free probiotic yogurt starter kit
- Place 1/4 cup of the coconut milk in a bowl. Sprinkle the gelatin over it and set aside to bloom for 10 minutes.
- Heat the remaining coconut milk in a saucepan over medium heat until it reaches 150 degrees F, about 10 minutes.
- Remove from heat and whisk in the softened gelatin and the honey until dissolved.
- Allow milk to cool to 110 degrees F, then whisk in the contents of 1-50 billion IU probiotic capsule or the yogurt starter.
- Pour the mixture through a mesh sieve into sterilized jars and screw on the lids.
- Place the jars in a yogurt maker and ferment for 18-24 hours, or ferment in a dehydrator without the trays on 120 degrees F for the same time.
- The yogurt will still be liquid and the coconut cream may have separated at this point. Place the jars in the refridgerator for 4 hours to allow the gelatin to set and the yogurt to thicken. Once set, whisk vigorously to blend the yogurt or pulse in a blender a few times for an ultra-smooth consistency.
This is so simple, tasty and your family will love it!
I like to do chicken legs cause the kids like them, so I make enough so there is extra for a few more meals.
You can do whatever cut you like, but I suggest using the skin as it makes nice crispy skin.
Put chicken in an oven-safe dish and give it a light coating of good olive oil. Generously season each piece with sea salt and as an option, I did fresh rosemary today.
Bake on 450 for 20 minutes, then turn down the oven to 375 and finish with 60 minutes.
I typically turn the chicken once about halfway.
It comes out golden brown and very juicy! I hope you love this easy chicken as much as we do!