Tag Archives: #glutenfree

No-Bake Oatmeal Raisin Cookies

Do you love cookies as much as I do? There’s nothing wrong with treats as part of a balanced diet. However, if you want to eat cookies more often, you should get more than calories, sugar, and fat in the bargain.  No-bake oatmeal raisin cookies can help you do that!

Better-for-you cookies

My idea of a delicious cookie recipe is a no-bake combination of oats, peanut butter, raisins, and pure vanilla extract. These cookies are ready in less than 10 minutes and one batch is enough to last the week.

No-bake oatmeal raisin cookies are vegan and gluten-free (especially if you use gluten-free oats). In addition, you can prepare them with no added sugar, if desired.

Can you eat cookies for breakfast?

We usually think of cookies as dessert, but they work for the morning meal, too! You eat breakfast for dinner, so why not?

Don’t like cereal, eggs, or yogurt for breakfast, or you don’t have time to eat these nutritious foods?  One no-bake oatmeal raisin cookie paired with milk or a carton of yogurt and a piece of fruit is a nutritious morning meal.

No-Bake Oatmeal Raisin Breakfast Cookies

Makes 10 cookies.

2 cups raisins

1 cup chunky or creamy peanut butter (use natural peanut butter for no added sugar)

2 teaspoons pure vanilla extract

2 cups quick oats, toasted*

Place raisins, peanut butter, and vanilla extract in food processor. Blend on HIGH until well combined, about 45 seconds.  The mixture will resemble a paste. Place the raisin mixture in a medium bowl. Add oatmeal and combine well, using your hands, if necessary.  Form into 10 cookies or balls. Store in airtight container.

*Toasting oatmeal makes it taste even better in no-bake recipes. (You can skip this step if want.) To toast oats, preheat oven to 350˚F. Spread the oats evenly on an ungreased baking sheet. Bake for 10 minutes. Cool for 5 minutes before using.

Per serving: 292 calories; 8 grams protein; 39 grams carbohydrate; 5 grams fiber; 14 grams fat (2 grams saturated fat); 0 milligrams cholesterol; 164 milligrams sodium; 60 milligrams calcium.

Easy Black Bean Brownie Recipe

Warning: Rave ahead. As in I can’t stop raving about this easy black bean brownie recipe that’s flourless and gluten-free!

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How to make healthier brownies

Fruits and vegetables can make indulgences like brownies healthier, even when treats have added sugar.

Beans, which are a vegetable, are brimming with good nutrition.

Beans supply protein, fiber, and potassium, and beans also contain phytonutrients, compounds that protect cells.

Beans are useful for replacing some fat in baked goods, and black beans enhance the fudge-like texture of baked goods.

In this recipe, pureed black beans stand in for flour.

In addition, along with the raspberries, black beans bump up the fiber to 8 grams per serving – about 25% of the Daily Value for fiber! And, black beans and eggs team up to supply 7 grams of protein per serving.

I can’t get enough raspberries. They’re delicious, beautiful, and powerful little orbs that supply vitamin C, fiber, phytonutrients, and so much more. And, raspberries provide natural sweetness so you can use less added sugar in baked goods.

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Simple black bean brownies to brag about 

I told you I was going to brag.

These easy black bean brownies take about 40 minutes from start to finish. While they look special enough for a celebration, they’re also easy enough to make any time.

We are crazy about this easy black bean brownie recipe at our house. I hope you like it as much as we do!

Easy Black Bean Brownie Recipe 

Makes 8 servings.

1 15-ounce can black beans, rinsed and drained

3 tablespoons + 1 teaspoon canola oil

2 large eggs

2/3 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup + 1/3 cup dark chocolate chips (or 1/3 cup white chocolate chips for the topping)

1 1/2 cups fresh raspberries, washed and dried

Preheat oven to 350˚F.  Grease an 8-inch square baking pan.

Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes.  Add the eggs, sugar, cocoa powder, and vanilla extract and blend well.  Add the baking powder and salt and blend for 10 seconds more. Stir in 1/2 cup of the dark chocolate chips.

Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean.  Allow the brownies to cool for 30 minutes.

Top the brownies with the raspberries.  Combine the remaining teaspoon of canola oil and the remaining 1/3 cup dark or white chocolate chips in a microwave-safe bowl.  Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once.  Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before serving.

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Per serving: 
316 calories; 14 grams fat (5 grams saturated fat); 54 milligrams cholesterol; 271 milligrams sodium; 45 grams carbohydrate; 8 grams fiber; 7 grams protein

No Added Sugar Banana Raisin Oatmeal Muffin Cups

I love muffins, but I avoid the huge, high-calorie coffee shop and supermarket versions filled because they are filled with refined carbohydrates and not much else in the way of nutrition. I bake a batch of these simple, no-added sugar banana raisin oatmeal muffin cups on the weekend to have for breakfast and snacks all week long. I hope you enjoy them as much as we do!

No Added Sugar Banana Raisin Oatmeal Cups
No Added Sugar Banana Raisin Oatmeal Cups get their sweetness from fruit.

Why no added sugar banana raisin oatmeal muffin cups are better for you

Why are these “muffins” better than most?

For starters, bananas and raisins supply natural sweetness, as well as vitamins, minerals, and fiber. In addition to having no added sugar, these muffin cups use oatmeal, so they are completely whole-grain.

Walnuts add crunch, heart-healthy fat, fiber, and protein, too. And, as long as you use gluten-free oatmeal, these muffin cups won’t have any gluten.

No Added Sugar Banana Raisin Oatmeal Muffin Cups

Ripe bananas and raisins provide the sweetness in these delicious, moist, and gluten-free muffin cups! 
Prep Time10 mins
Cook Time18 mins
5 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: bananarecipe, glutenfree, muffins, no added sugar, wholegrain
Servings: 16
Calories: 145kcal
Author: ewardrd

Ingredients

  • 3 cups oats, uncooked
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon, optional
  • 3 ripe bananas, mashed
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups 1% low-fat milk
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts, optional

Instructions

  • Preheat oven to 350˚F. Spray muffin tin with cooking spray. (I find this works better than lining the pan with paper liners because the muffins tend to stick to the paper.)
    In a large mixing bowl, combine the oats, salt, baking powder, and cinnamon. Set aside.
    In a separate large mixing bowl, whisk the mashed bananas, oil, eggs, and vanilla extract until well combined. Whisk in the milk.
    Pour the banana mixture into the oats mixture. Add the raisins. Stir well to combine. The batter has a lot of liquid in it, so it will be soupy.
    Fill the muffin cups nearly to the top with batter (a scant 1/4-cup full).
    Bake for 16 to 18 minutes or until set. Remove from the oven and place on a wire rack for 5 minutes, with the muffins still in the pan. Remove the muffins from the pan and allow them to cool on the wire rack. 
    Place in an airtight container and store in the refrigerator.

Per serving (without walnuts): Calories: 145, Carbohydrate: 21 grams, Fiber: 2 grams, Protein: 4 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 157 milligrams, Calcium: 80 milligrams.

    No Added Sugar Banana Raisin Oatmeal Cups
    No Added Sugar Banana Raisin Oatmeal Cups are better for you than store-bought muffins.
    These moist, delicious whole grain muffins sweetened only with ripe bananas and raisins are also gluten-free! Better Is the New Perfect
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