{Recipe} Healthy Berry Muffin Bars (Cane Sugar Free, Dairy Free)

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Yesterday I had a punnet of blueberries in the fridge that weren’t being eaten, some strawberries approaching the end of their days, and 2 year old having an uncharacteristically early nap.  Basically the stars had aligned for me to get my baking experiment hat on.

I like play around with recipes to make them a bit healthier without losing yumness.  Cos healthy is good, especially with a fussy toddler, but if you ain’t got yumness, there ain’t much point, in my book.

I’m rather pleased with how this one turned out!  You can make it in a normal muffin tin but I thought a muffin bar/slice was just a bit different and fun.  I based it on this blueberry muffin recipe.

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The muffin is not over sweet and I really like how the subtlety of the flavour allows the berries to shine.  You could definitely play around with using different fruits in this one – let me know if you come up with a yummy variation!

My version is cane sugar free and dairy free, but you can adapt to taste and preference.  Although I have to say, it’s pretty darn yummy as it is!

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Ingredients

1 3/4 cups flour (I used organic white flour, I may try wholemeal next time)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup almond milk (or milk of choice)
1/4 cup vegetable oil
1 egg
1/3 cup organic pure maple syrup (or 1/2 cup cane sugar if you prefer)
1/2 tsp Heilala vanilla paste (or 1 tsp vanilla extract)
1 small punnet of blueberries (around 1-1 1/2 cups)
3-4 medium/large strawberries, chopped

Method

1. Pre-heat oven to 200 degrees Celsius.
2. In a medium bowl, combine flour, baking powder, salt and cinnamon.
3. In a large bowl, combine milk, oil, egg, maple syrup and vanilla.
4. Stir in flour mixture until just combined.  Do not overmix.
5. Fold in blueberries and strawberries.
6. Pour into greased or lined slice tray (or muffin tray).  Cook until lightly golden and an inserted skewer or knife comes out clean.  In my oven this was about 30 minutes but it will depend on the tray you use and my oven can be a bit slow, so just keep an eye on it.

Easy and yum!  Let me know if you try it!

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Chocolate Chunk and Chickpea Biscuits

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I found this rather interesting recipe on the Stay at Home Mum website (see original here) and had to give it a go.  Chickpeas are wonderfully nourishing and I love trying to find ways to make treats healthy.  I adapted the recipe slightly and I think it would be easy to play around with your own ideas.

I had mixed reviews from these biscuits.  One mum asked me for the recipe while a little boy told me they were “yucky”.  Hehe!  Personally I like them, they taste healthy in a really satisfying way with just the right amount of chocolate sweetness.

 

Ingredients

1 cup firmly packed brown sugar (I used coconut sugar, a more nutritious alternative)

3/4 cup butter

2 large egg whites

2 teaspoons vanilla extract

1 can (420g) chickpeas, drained and rinsed

2 cups choc chips (I used one chopped up packet of Green & Blacks Organic Milk Chocolate and 1/2 cup raw cacao nibs)

3/4 cup chopped walnuts (optional)

3/4 cup raisins or sultanas

2 cups wholemeal Self Raising flour

1/2 cup oats

1 teaspoon bicarb soda

1/4 teaspoon salt

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Method

Cream butter and sugar.  Process chickpeas, vanilla and egg whites in a food processor until smooth then add to the butter and sugar.  Add the rest of the ingredients and mix to form a thick dough.

Form into biscuits and place on baking tray.  I just used my hands.

Bake at 180 C for 11-13 minutes or until golden – they will still seem soft when you get them out but trust me, this makes for the perfect soft texture.

 

Would love to hear what you think if you try them out!

 

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