Browsing Tag

clean treats

Nutrition, Recipes

Browned Butter Breakfast Bars

May 28, 2018

Crunchy, sweet, with a hint of crunch, these bars are the perfect clean treat for you and your family.


  • 110 grams of unsalted browned butter
  • 2 cups of oats (can use buckwheat if you’re Gluten-intolerant)
  • 1 cup of wholegrain flour
  • 1/2 cup of self raising flour
  • 1/2 cup of coconut sugar
  • 1/8 cup of xylitol
  • 1/2 teaspoon
  • 1/4 baking powder
  • 1/4 teaspoon of pink Himalayan salt
  • 1 1/2 teaspoon of vanilla extract
  • 1 1/2 cup of pear and raspberry puree
  • Optional: 1/2 cup of chopped sunflower seeds
  • Optional: 1/4 cup of desiccated coconut
  • Optional: 5 Tablespoons of chia seed


  1. Preheat oven to 375°F and 150°C.  Line the bottom of a 8×8 inch square baking pan with parchment paper
  2. Put 4 pears, de-stemmed into a small pot with a little water, and cook on medium until it starts to break up(about 1 hr). Add the box of washed raspberries and and cook for another 20 minutes, and let it cool. Blend in a mixer
  3. Optional Step: add half a bag of raw washed spinach into a blender with half the cooled jam and blend until fine
  4. Put the butter in a shallow pan and cook on med heat until it starts to butter. Monitor it so that it doesn’t burn. Let it sit to the side to cool and then stick it in the fridge to allow it to harden again
  5. In a large bowl, combine the flours, oats, sugar, cinnamon, baking powder, salt, and vanilla, and mix well. Take out the cold butter, and breaking up little pieces between the flour. It should look like chunky. Split the two mixture, putting half into the pan and evenly press the mixture onto the bottom of the prepared baking pan
  6. Bake for 15 minutes. The crust is done when it is lightly brown and firm to the touch
  7. Gently pour in the jam
  8. Sprinkle the chia seeds
  9. Mix the rest of the dry mix(this is the time to add the sunflower seeds, coconut if desired)
  10. Bake until the top is brown, about 15 minutes
  11. Allow the bars to cool completely for a few hours.
  12. Cut the bars into 8 squares
  13. Store the bars in your refrigerator



Healthy Cinnamon Chocolate Chip Cupcakes

August 8, 2016

This cupcake recipe is delicious and healthier. I love giving this to my toddler as a snack.  There is no refines sugar. It can be made in a pan, in a loaf, or whatever you fancy.



Wet ingredients:

  • 1 C (250 ml) Unsalted butter
  • ¾ C of Xylitol (can lessen to ½ cup if your bananas are really ripe)
  • 2 Large eggs
  • 1 t (5 ml) Vanilla
  • 1 C (250 ml) Dairy sour cream
  • 3 1/2 Mashed  bananas

Dry ingredients:

  • 1 1/2 C  Wholemeal flour
  • 1 1/2 C Almond flour
  • 2 t (10 ml) Baking powder
  • 2 t (10 ml) Baking soda
  • 1 T Bee pollen(optional added into flour)

Dry topping

  • 1 t (5 ml) ground cinnamon
  • ½ C (125 ml) coconut sugar
  • 3/4 C semi-sweet chocolate chips(or less)
  • For the top layer you can add chopped Walnuts (I added Nutmost Activated Walnuts)


  1. Cream together butter and sugar
  2. Add eggs one at a time, beating well after each addition
  3. Add vanilla and mashed bananas
  4. Mix until smooth
  5. Combine flour, baking power, baking soda, (optional bee pollen)
  6. Add to sour cream into banana mixture, pour mixture into ending dry
  7. Spoon and spread half the batter into a baking item of choice.
  8. Combine cinnamon and brown sugar
  9. Sprinkle half the mixture over the batter in the pan
  10. Top with half the chocolate chips(Optional idea to lower the amount of sugar is to put the chips in rows or a circle of chocolate chips)
  11. Repeat layers ( I like to do one middle layer, and a top layer. But you can do more than two layers.)
  12. Bake at 350oF (190oC) for 40 to 50 minutes (its done when you stick a tooth=pick into the middle and its not gooey)

Tip: To make it more decadent, I like to slather a little bit of Meriden Almond butter on top. Its super filling and satisfying.