This recipe is a slight modification of one I found on Baking Obsession. I was searching for a snack that my co-worker could have that was nut free or at least tree nut free. This one happens to be both. It took some time to make and some of the ingredients are on the slightly pricier side, but if you have an allergy or just like making good snack bars this is a great recipe to try.
When I finished making this I kept it in the freezer, the bars still seemed a little sticky overall. My husband likes them more than I do since he’s more of a fruit guy and he doesn’t complain about them being sticky. Another note is that I use mostly organic foods, especially the fruits.
Nut Free Bars
1 c rice Krispies
¾ c puffed millet cereal
1/3 c steel cut oats
1/8 c sunflower seeds
1/8 c pepitas
1 Tbsp tahini
1 Tbsp ground flaxseed
¼ c raisins
2 Tbsp honey
3 Tbsp coconut oil
2 Tbsp maple syrup
1 tsp pure vanilla extract
2 Tbsp red raspberry preserves
¼ tsp sea salt
¼ c cranberries
Preheat oven to 325°. Line a 9×9 pan with parchment paper and baking oil.
In a large bowl combine all dry ingredients. In a small heavy saucepan combine the honey, oil, syrup, preserves and salt. Bring to a boil over medium-low heat stirring constantly. Take off heat, whisk in vanilla. Pour mixture over dry ingredients. I finish mixing with my hands (I personally wear gloves). Press into the prepared pan. Bake for about 10 minutes until light golden.
Cool completely. Before cutting put in the freezer for 30 minutes to an hour, or overnight. Then cut the bars into squares. Enjoy!
I know I promised this recipe a long time ago, but I hit the snag of losing the photos. After a couple of months of hit and miss searching I have finally found the pictures back of the cheesecake I made for Memorial Day. Hence Patriotic Cheesecake. Since I missed Memorial Day, I thought, oh 4th of July isn’t that far off, well the pictures were still lost so much for that. Then Labor Day came and went and now a month after that I finally find the silly pictures to post the recipe with photos. For this recipe you can also use my graham cracker recipe for the crust. Depending on the level of cinnamon flavor you are wanting that is an ingredient you will want to adjust.
Raspberry (Mint) Chocolate Cheesecake aka Patriotic Cheesecake
1.5 c graham crackers
4 Tbsp butter
1 c sugar, divided
16 oz cream cheese
36 g mint chocolate (I use Equal Exchange, the amount I have changes depending on my mood)
dash of salt
1.5 tsp vanilla divided
¼ c red raspberry preserves
1 c sour cream
Stir together crumbs, butter and ¼ cup sugar. Press into the bottom of a 9″ springform pan. Refrigerate while making the filling.
Combine eggs, cream cheese, 2/3 cup sugar, salt and ½ tsp vanilla. Beat on medium speed about 5 minutes. Set aside. In a double boiler, or on really low heat melt the chocolate and raspberry preserves. Pour the cream cheese mixture over the crust. Swirl in the chocolate mixture.
Bake at 250° for 25 minutes. Cool 30 minutes. While it’s cooling mix the sour cream, 3 Tbsp sugar and 1 tsp vanilla. This is when you make it blue if you would like. I went light with this batch, partially from the neon food coloring instead of regular. Spread the sour cream mixture on the cheesecake. Bake an additional 10 minutes. Cool to room temp and place in the fridge overnight to set. Serves 12ish…depends on how big the pieces are.
Enjoy! Hope you like this hybrid version of my cheesecake. So far everyone that has tried it has enjoyed it. Or they are just being nice. Either way I think it’s pretty darn tasty.