So I not only have one but two amazing recipes to share.

Not of my own creation, but tweaked a bit to my liking and both very delicious.

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I made both of these while I was on break from school when I actually had time to do some baking, but of course once school took over I was super busy and haven’t had a chance to write about them.  Matt and I have friends from Indiana in town, and they made a day trip to the Grand Canyon.  With school, I just can’t afford to really take a whole weekend off.  I use this time to get ahead for the next week, so I opted to stay behind.  I’ve been to the Grand Canyon two times already and as beautiful as it is, once you see it, you’ve kind of seen it.  I’m bummed I don’t get to the spend the day with them, but priorities right?

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Don’t believe me that I’ve been crazy busy with school already?  These bad boys are back to prove it.

oh yes. the return of the library breakfast. how i missed you.

No that’s a lie. I didn’t miss them at all.  I actually hate them.  I hate being so rushed in the morning and of course studying right before a test kind of freaks me out a bit if I don’t feel 100% comfortable with the material.

I am happy to report that they pay off though.  I got an 88% on the final exam, which was extremely better than most, and ended up getting an 94% in the class!! Again, much better than most and I was very proud of myself.  Hard work (and a little bit of obsessiveness does pay off!)

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I do also have to thank some of my amazing study buddies.

oh wait no. i don’t mean this guy.

As cute as that guy is, he is actually quite the distraction. haha.

I meant this guy.

I can’t even begin to say how amazing Matt has been in helping me study and taking the time (and not complaining) every night to go over things with me.  He is seriously amazing.

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But on to what this post was initially suppose to be about!  Two delicious recipes.

Sorry I get distracted easily.

The first was a spin off of Peas and Thank You’s (the lovely Mama Pea’s) homemade clif bars.

I love clif bars and thought it would be fun to make my own. Duh. And I know what ingredients went into it.  That’s pretty nice too.

I did change up her recipe to my tastings, but just a bit.

Here’s what went into my mix:

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Gingerbread Clif Bars

Ingredients

1/2 c. oat flour (or old-fashioned oats, ground into a flour)

1/2 c. old-fashioned oats

1/2 c.chocolate protein powder

1 T. baking powder

1/2 t. salt

2 t. cinnamon

2 t. ginger

1/2 t. nutmeg

1/2 c. unsweetened applesauce

1/4 c. molasses ( I used a bit less)

1 t. vanilla

1/2 c. non-dairy or organic milk

stevia to taste (optional)

Cooking Directions

Preheat oven to 350 degrees. Lightly grease or spray an 8×8 pan with cooking spray and set aside.

In a large bowl, combine oat flour, oats, protein powder, baking powder, salt, cinnamon, ginger and nutmeg.

In a smaller bowl, combine applesauce, molasses, vanilla and milk.

Add applesauce mixture to oat mixture and stir until just combined. Add stevia to taste, if desired.

Pour mixture into baking pan and bake for 20-15 minutes, until bar is set and pulling away from edge of pan.

Allow to cool completely. You can expedite the process by popping the bars in the fridge or freezer.

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Easy enough. And they were delicious!

i couldn’t even wait until these cooled compeltely before i dug into one, but let me tell you, cooled in the fridge makes the ginger really pop out. i loved it.

I am a huge fan of ginger and I actually really like the taste of molasses (Matt isn’t the biggest fan, next time I make these I think I will sub something else for it) so I really loved these bars.  The fun thing is you can use whatever flavor of protein powder you want, so you can really make the bar to your own liking and how much protein you want in them.

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The next recipe I took from Love Veggie’s and Yoga and again tweaked it to what I had on hand.  I didn’t have cashews like the recipe called for, but I did have some raw almonds laying around, so I used those instead.

averie had told me that if you use cashews you get more of the dough-y texture, but i thought the texture the almonds gave it were amazing as well.

I think the next time I make them I will use cashews just to see how much of a difference it makes, but again, with the almonds, they were still really good.

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In my mix:

Raw Vegan Chocolate Chip Cookie Dough Balls

Ingredients:

2/3 c raw almonds
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips

Cooking Directions:

Take the oats and almonds and blend into a flour

Add agave, vanilla and maple syrup to the mix and blend again

Stop Blending when you have reached perfect dough consistency

Add the chocolate chips

Either stir by hand or blend for an additional 5-10 seconds

Transfer dough blob to plate or working surface.  Tip: If for some reason your dough was too sticky, gummy, runny, or unworkable, refrigerate for a half hour

Roll into balls and store in refrigerator.

mmm. yum.

I took these to my birthday party and they were a huge hit!

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I had a real fun time baking both of these as I had never made a raw dessert and homemade clif bars just got me excited to begin with!

I’m glad they both turned out so well!

Two more wins for this girl’s baking adventures!

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I hope everyone is having a wonderful and relaxing weekend! I am not looking forward to Monday, but hey who really ever is?

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Have you ever made a raw dessert before?

Do you like clif bars? Would you make your own?