Zucchini, Oat Bars

Servings: 6
Preparation Time: 60 minutes

Ingredients:

• 1 tablespoon flax seed
• 3 tablespoons water
• 2 cups oats
• 1 cup oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 cup pure maple syrup
• 1/4 cup Gold Label Virgin Coconut Oil
• 2 teaspoon vanilla
• 2 cups washed and shredded zucchini
• 1/2 cup raisins
• 1/2 cup pecans, chopped

Directions:

Mix flax and water at least 1 hour prior to starting.

Preheat oven to 350 degrees F.

Mix oats, flour, baking soda and powder, spices, and salt in medium-size mixing bowl.

In a large mixing bowl, add flax egg, syrup, oil, and vanilla. Blend well.

Add dry ingredients in 3 parts. Mix well.

Add zucchini to bowl and mix.

Add raisins and pecans and mix really well.

Spray baking sheet with Pam. Pour batter onto a sheet pan and press out and down with fingers.

Bake for 45 minutes.

Recipe and photo submitted by Megan, San Antonio, TX.

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Flour-Free, Coconut Cookies

Servings: Makes 4–5 dozen cookies
Preparation Time: 40 minutes after soaking

Ingredients:

• 1 cup dry brown rice
• 1/3 whole millet
• 1 cup water
• 3/4 cup honey
• 1/4 cup coconut oil
• 1/3 cup ground flax seeds
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon baking powder
• 4 cups shredded coconut

Directions:

Soak brown rice and millet in plenty of water (plus 1 tablespoon apple cider vinegar) for at least 8 hours or overnight.

Preheat oven to 350 degrees F.

Drain and rinse, and then combine with the rest of the ingredients except for the baking powder and coconut. Blend until smooth. Combine coconut and baking powder in a large bowl, and then add blender batter and mix well.

Mound by one teaspoon for each cookie onto a baking sheet and bake at 350 degrees for about 25 minutes until lightly browned (Like a nice macaroon!).

Variation: for chocolate coconut cookies, add 1/2 cup of cocoa powder to blender mixture.

Tip: These cookies freeze well, so don’t worry about making too many!

Recipe and photo submitted by Kim, Lebanon, NH.

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These are a 3-ingredient, 5-minute, no-bake wonder! They’re healthy as cookies go—filled with good fats, filling yet light, not too sweet but sweet enough…I really enjoy them!

No-Bake, Coconut Oil, Flaxseed Cookies

Servings: 4 cookies
Preparation Time: 5 minutes

Ingredients:

• 1 cup flax seeds
• 2 tablespoons coconut oil
• 1/4 cup maple syrup

Directions:

Grind flax seeds in a food processor or blender. (I used toasted flax which will gave the cookies a slight peanut buttery flavor, even though there’s no actual PB in the recipe).

Add remaining ingredients except raisins. Blend/grind again.

Take out and mold into 4 cookies.

Optional: Drizzle cookies with syrup and garnish with raisins!

Other options: garnishing with nuts, fresh or dried fruit, chocolate or carob chips, nut butter, cashew cream, add a teaspoon of vanilla extract to the batch, you name it, go for it…

And if you make a double batch, they wrap up really well for out-n-about snacks. Enjoy!

Recipe and photo submitted by Averie, Phoenix, AZ.

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