Gluten Free Tripple Berry Bars

Crust:
2 cups nut flour ( I used almond and cashew)
1 cup gluten free oat flour
1 tbs maple syrup
2 tbs coconut oil
2 tbs vanilla almond milk
1 tbs ground flax seed

Berry Filling:
2 cups frozen mixed berries
2 tbs all natural raspberry jam

Crumble Topping:
1/2 cup chopped pecans
2 tbs almond flour
1 tbs flax seed
1 tbs chia seed
2 tbs maple syrup
1 tbs coconut oil
2 tbs unsweetened shredded coconut.


Pre-heat the oven to 350 degrees. In a food processor comine all crust ingredients together until it reaches a crumbly texture. Line an 8x8 baking dish with parchment paper or non stick spray. Press the mixture into the bottom of the pan evenly. Poke with a fork a couple times so the crust doesn't bubble. Bake in the oven for 15 minutes. Take out and let it cool.

While the crust bakes, in a small sauce pan combine the berries and jam and bring to a boil for 5 minutes, constantly stirring until the berries are softened. Set aside to thicken and cool.  In a separate bowl, mix all ingredients for crumble topping.

Spread the filling onto the cooled crust and sprinkle the top with the crumble topping until all the jam is covered.

Bake at 350 for another 10 minutes and let cool.

Raw Milk Way Bar Kind of Day

These little snicker bites are to die for, and guilt free. They take a little work but are well worth the time. If you don't have all the ingredients, get creative and substitute with what you have on hand!

Bottom Nougat layer
1 cup cashew meal
1/2 cup almond meal
1 tbs flax meal
1 tbs ground chia seed
1 tbs maple syrup
2 tbs coconut oil

"Caramel" Layer
20 soaked dates in water
1 tbs vanilla extract
2 tbs maple syrup
2 tbs water or vanilla almond milk
1 tbs coconut oil

Chocolate Coating 
1/3 coconut oil melted
1 cup cocoa powder
2 tbs maple syrup
1 tsp vanilla extract

In a food processor combine all ingredients for bottom layer. press into and 8x8 pan and chill. Then put all ingredients for the Caramel layer in the food processor and process until it is very well pureed. Spread this over the bottom layer and place back in the fridge to chill. Melt the coconut oil and mix in all other chocolate coating ingredients until it is fully mixed.  Spread this layer on top of the Caramel layer and top with anything you want ( i did cocoa nibs and unsweetened shredded coconut. Leave the pan in fridge until hardened.

*If you want to make these more  like milky way bars, After first two layer have chilled, cut into long bars and coat the entire bar in chocolate coating then refrigerate. You will need to double the chocolate coating recipe though!

Sweet Summer

My dad sent me a photograph last summer of the beach bungalow. Just a couple weeks until the flowers are all in full bloom and the backyard and deck will be looking just like this again! With some new additions of course; a paint job, some new tomato plants, and a basil and rosemary garden!

2012

2013

Rainy Day Eats

It's a windy, chilly, and rainy day here at the Beach'n Bungalow. After a kayaking this morning, a long cardio workout, and picking out paint colors for the upstairs bedroom project (before an after picks will follow in next post), I was craving some serious comfort junk monsooning rain storm, I made do with what we had (pulled out the frozen chicken in the freezer) and created a super easy (and healthy!) Buffalo chicken salad sandwich!

Buffalo Chicken Salad Sandwich

2 skinless chicken breasts
1/2 cup chopped celery
2tbs hot sauce( I used Franks, add however much you want for you liking)
1 cup plain greek yogurt
1tbs cream chefs (optional)
1/4 cup low fat blue cheese or feta
Dash of pepper 
2 pita breads
Lettuce

Serves 2
Boil the chicken breasts until they are fully cooked, when they are done shred with a fork. In a separate bowl, mix greek yogurt, hot sauce, pepper, chopped celery, and blue cheese. Add shredded chicken the the mixture and stir. Toast the pita bread and cut in half. Stuff with lettuce and chicken salad! 

*Works great as a chicken salad without bread too. Can be baked in oven as a dip and served with veggies and crackers!