Whole Wheat, Date Muffins

Servings: 18–24 regular muffins
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups hot water
• 1 cup pitted dates, chopped (can substitute other dried fruit)
• 1 egg, (large)
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 1 cup pecans, chopped (can substitute other nuts or omit, whole or ground to a meal)
• 3/4 cup whole sugar

Optional additions:

• spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
• hemp protein powder (2 tablespoons)
• hemp seeds (2 tablespoons)
• nutritional yeast (1 tablespoon)
• flax meal (2 tablespoons)
• dried fruit (like raisins) and coconut
• molasses (1 tablespoon)

Directions:

Preheat oven to 350 degrees F. Coat a muffin pan with additional coconut oil.

In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

Fold wet mixture into dry until just combined.

Fill each muffin cup about 3/4 full and smooth the tops with a spatula.

Bake for 15 minutes for both regular and mini muffins or until a tester inserted in the middle comes out clean.

Let rest 10 minutes, and then remove and move to a cooling rack.

Katie from Cincinnati, OH, just won $50 for this recipe and photo! Submit yours here.

No-Bake, Coconut, Cookie Bites

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 3 cups Medjool dates, pitted and soaked
• 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
• 4 tablespoons Coconut Cream Concentrate, softened
• 2 tablespoons Virgin Coconut Oil, softened
• 1 1/2 cups raw almonds
• 1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Directions:

Once the dates have soaked for a couple hours, add them to a food processor along with the Coconut Cream Concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls; you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The Coconut Cream Concentrate and oil will harden when cooled and allow for a harder ball.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Oatmeal, Currant Squares

Servings: 16 squares
Preparation Time: 35–45 minutes

Ingredients:

• 1/2 cup Medjool dates, pitted and chopped
• 1 1/2 cups gluten-free rolled oats or quick oats, divided
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted and cooled
• 1 tablespoon dark maple syrup
• 1 egg
• 1/4 cup dried currants

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, cover dates with hot water. Set aside to soak for 5–10 minutes.

In a food processor fitted with the steel blade, process 1 cup oats, salt, and cinnamon until finely ground, about 20 seconds. Transfer to mixing bowl and stir in remaining 1/2 cup oats. Set aside.

Return food processor to base (no need to wash). Drain off all but 1 tablespoon soaking liquid from the dates. Put dates and 1 tablespoon soaking liquid into food processor along with coconut oil and maple syrup. Pulse until dates are finely chopped. Add egg and process until mixture is smooth and dates are reduced to small brown flecks, about 20 seconds. Stir into oat mixture using a rubber spatula to form a dough. Fold in the dried currants.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 x 8 inches in size and about 1/4 inch thick. Carefully cut the square of dough into 16 squares. Transfer squares to parchment-lined baking sheet. (I find that a thin metal or plastic spatula works better than my clumsy fingers to make the transfer.)

Bake for 12–15 minutes or until squares are firm to the touch and golden brown around the edges. Cool completely on pan before removing. (These freeze well.)

Recipe and photo submitted by Hallie, Middleton, WI.

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