You can find chickpea flour (also know as garbanzo bean flour) on the baking aisle at Whole Foods and on the natural foods aisle at Giant.

Make Ahead Note: The batter for the flatbread needs to sit for a few hours at room temperature or overnight in the refrigerator. The batter takes less than 10 minutes to make (including chopping the rosemary).

Prep Time: less than 10 minutes
Cooking Time: about 9 minutes
Yield: one 10-inch flatbread or two 8-inch rounds (12 pieces)

Ingredients:

• 1 cup chickpea flour
• 1 cup cool water
• 3 1/2 tablespoons olive oil, divided
• 3/4 teaspoon sea salt
• 2 teaspoons chopped fresh rosemary
• freshly ground black pepper

Directions:

1. Combine the chickpea flour, water, 1 1/2 tablespoons olive oil, salt, and the rosemary, stirring until smooth.
2. Cover and let the mixture rest for at least 2 hours, or refrigerate it overnight.
3. When the batter is ready, position an oven rack 4 to 6 inches from the broiler. Place a medium cast-iron skillet, or two 8 inch round cake pans on the rack. Preheat the oven to 500 degrees. (If using cake pans, make sure they can withstand high heat).
4. Once the oven is preheated, remove the hot skillet or pans from the oven and pour in the remaining 2 tablespoons of oil (1 tablespoon in each pan if using cake pans).
5. Return the skillet or pans to the oven for a few minutes to heat up. Then take them out and quickly pour in the batter, spreading it evenly in the skillet (or dividing it evenly between the 2 pans).
6. Bake for 5 minutes – the flatbread will look set and will pull away from the sides a bit.
7. Turn on the broiler (leaving the flatbread in the oven). Once the broiler is going, broil the flatbread for 3 or 4 minutes, until slightly charred.
8. Remove from the oven and sprinkle with freshly ground pepper to taste. Slide the flatbread onto a cutting board and slice into wedges with a pizza cutter or knife. Serve immediately.

Note: You can easily vary the flavor of the flatbread. Try adding chopped onions, garlic, or different herbs and spices to the batter.

Adapted from Casey Seidenberg who adapted the recipe from cookbook author and baker extraordinaire, Dorie Greenspan.

Prep Time: 20 minutes
Cooking Time: 18 – 22 minutes
Yield: 16 bars

Ingredients:

• 1 cup chopped dried pitted dates (I use a food processor to chop the dates – they’re very sticky)
• 1 1/4 cups rolled oats
• 3 tablespoons barley or whole wheat flour
• 1/3 cup wheat germ
• 1/2 cup finely chopped raw almonds (I use a food processor to chop the almonds. If you want chunkier pieces of almonds, chop them with a knife)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup almond butter
• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 teaspoon freshly grated orange zest
• 1/4 teaspoon almond extract

Directions: 

1. Preheat your oven to 350 degrees. Line an 8x8x2 inch pan with parchment paper.
2. Stir together the dates, oats, flour, wheat germ, almonds, salt, and cinnamon in a large bowl.
3. In a separate, smaller bowl, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth.
4. Pour the wet ingredients over the dry mixture and stir them together until the dry ingredients are evenly coated.
5. Spread the batter in the prepared pan, pressing the batter firmly into the bottom, edges, and corners.
6. Bake the bars for 18 – 22 minutes, until they’re brown around the edges.
7. Cool the bars in their pan placed on a cooling rack (you can also remove the bars from the pan after about 20 minutes by lifting up the parchment paper and placing them directly on the rack – this will cool them faster).
8. Once they’re cool, use a serrated knife to cut the bars into squares. If they’re too crumbly to cut into squares, put them in the refrigerator for about 30 minutes.

Note: I keep the bars stored in an airtight container in the refrigerator. They also freeze well.

Yield: 1 1/2 cups

Ingredients:

• 2 cups organic raw almonds (I soak and dry my almonds first – see note below)
• 1 teaspoon oil, such as almond oil, unrefined peanut oil, or coconut oil
• sea salt
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons raw honey

Directions:

• Put the almonds in a Vitamix or food processor and process for about 1 minute.
• Add the oil, 1/4 teaspoon salt, and the cinnamon. Process for another minute or so. If you want a smoother consistency, add a little more oil.
• When it is a smooth consistency, stir in the honey and add more salt to taste if desired.
• Transfer to a glass jar. You may store the almond butter in the refrigerator for up to 6 weeks.

Note: Nuts contain substances (enzyme inhibitors) that can block the uptake of minerals and irritate the digestive tract. Roasting eliminates some of these anti-nutrients. But the best way to prepare nuts is to soak them.

To soak nuts: place raw nuts in a large bowl with warm water and some sea salt. Use enough water to cover the nuts. Cover and soak for 7 hours. Drain and spread on a sheet pan. Place in a warm oven (150 – 170 degrees) for at least 12 hours, until nuts are dry and crisp. Store in airtight containers.

Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Yield: 3 cups

Ingredients:

• 2 1/2 tablespoons extra virgin olive oil
• sea salt
• 3/4 teaspoon pumpkin pie spice
• 1/3 cup Grade B maple syrup
• 1/3 cup pumpkin puree
• 2 cups old-fashioned rolled oats (I use Bob’s Red Mill)
• 1/2 cup raw pecan pieces
• 3 tablespoons sesame seeds
• 1/2 cup golden raisins

Directions:

1. Preheat oven to 325F.
2. In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, the pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine.
3. Add the oats, pecans, and sesame seeds and stir until evenly coated.
4. Spread the mixture on a baking sheet in a single layer, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks.
5. Bake the granola, stirring occasionally, until dry and light brown in color, about 30 – 40 minutes (depending on your oven).
6. Remove from the oven and allow the granola to cool a few minutes. Add the raisins and toss to mix.
7. Add another pinch or two of salt if needed. Cool completely before storing.

May be stored in an airtight container for up to 2 weeks.

Adapted from The Sprouted Kitchen.

Prep Time: 5 minutes
Yield: 3 cups

Ingredients:

• 3 cups whole almonds
• 1 tablespoon olive or walnut oil
• 3 tablespoons maple syrup
• 2 tablespoons pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together oil, syrup, and pumpkin pie spice.
3. Add almonds and stir to coat.
4. Spread almonds evenly on parchment-lined baking sheet and bake until nuts start to brown, 12 – 15 minutes.
5. Remove from oven and cool completely.
6. Break nuts apart and store in an airtight container.

Adapted from Terry Walters’ Clean Start recipe

Prep Time: 25 minutes
Cooking Time: 18-20 minutes
Yield: 12 muffins

Ingredients:

• 10 tablespoons unsalted butter
• 1 cup superfine brown rice flour
• 1/2 cup hazelnut or almond flour
• 2 tablespoons tapioca starch
• 1 1 /2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground caradamom
• 2 eggs, at room temperature
• 1/3 cup light muscovado sugar
• 1/3 cup maple syrup
• 1 tsp. vanilla extract
• 3 small carrots, peeled and grated
• 1 medium Gala apple, peeled, cored, and grated.

Directions:

1. Preheat oven to 350F (180C).
2. In a small saucepan, heat the butter over medium high heat until the solids start to turn brown and smells of roasted nuts. Set aside and cool.
3. In a large bowl, whisk together the rest of dry ingredients.
4. In a separate bowl, whisk together the brown butter and remaining wet ingredients.
5. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.
6. Scoop the batter into baking cups and bake for 18-20 minutes.
7. Transfer to cooling rack and cool completely.

Adapted from Aran Goyoaga, author of Small Plates and Sweet Treats

Ingredients:

• 2 cups mixed, raw nuts—almonds, cashews, pecans
• 1 teaspoon coconut oil
• 1 tablespoon maple syrup
• 1 tablespoon garam masala
• 1 teaspoon sea salt

Directions:

1. Preheat oven to 300 degrees.
2. In a bowl mix together nuts, oil and maple syrup.
3. Lay nuts on a cookie sheet and roast in the oven until lightly browned all over, about 15 minutes.
4. Remove from heat and toss with garam masala and salt.

Ingredients:

• 1 to 2 bunches kale
• Olive oil

Directions:

1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large pieces.
3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
4. Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on it as it can burn quickly.
5. Turn the kale over and bake with the other side up. Remove and serve.

Notes:

Try different kinds of kale or collard greens.
For added flavor sprinkle with a little salt or spice, such as curry or cumin after rubbing on olive oil.

Ingredients:

• 1 cup organic peanut butter (you may substitute almond butter)
• 1/3 cup brown rice syrup
• 1/3 cup maple syrup
• 1 ¼ cups crispy brown rice cereal
• ½ cup toasted almonds
• ¼ cup unsweetened shredded coconut
• ¾ cup ground flax seeds
• ¼ cup bittersweet chocolate chips

Directions:

1. In medium pot over low heat, whisk together peanut butter, brown rice syrup, and maple syrup. Remove from heat and set aside.
2. In separate bowl, combine rice cereal, almonds, coconut, ground flax seed, and chocolate chips.
3. Fold dry ingredients into peanut butter mixture until all ingredients are incorporated.
4. Rinse 8×8-inch baking dish with cold water to prevent sticking.
5. Spoon in batter and press firmly and evenly into dish. Refrigerate for 45 minutes or until firm.
6. Remove from refrigerator, cut into squares, and store in an airtight container.

Notes:

These squares are better than any energy bar out there. You can add your favorite nuts, seeds or dried fruits if you want to make this your own creation.

Credit: Adapted from Clean Start by Terry Walters