Almond Oatmeal Bars (dairy free and lower carb)

This recipe is modified from a recipe by my friend Brandy. Modified to be lower carb, higher protein, higher fiber and dairy free (I am sure it would be excellent with chocolate chips but then the kids couldn't eat it!).
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Almond Oatmeal Bars

¾ cup whole wheat pastry flour
½ cup wheat germ
¼ cup almond meal
2 ½ cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup flax meal
¾ cup brown sugar
¼ cup oil
½ cup applesauce
2 eggs
2 teaspoons vanilla
2/3 cup sliced almonds

Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.

Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the almonds and mix.

It'll be kind of clumpy, but put it all in a lightly greased 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars.


Notes: While quite tasty these are really crumbly. Not super sweet. Next time I think I will cut out the almond meal and use a 1/2 cup oil and 1/2 cup applesauce - reducing applesauce may mean that I need to add a little more sugar too or maybe honey.

Low Carb Mini Almond Cheesecakes

Verdict - big thumbs down. The dog liked them.


1 1/2 cups almond meal
3 tablespoons butter
2 tablespoons Splenda

2 8oz packages cream cheese at room temp
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons Splenda (or to taste)


Melt butter. Mix with almond meal and splenda. Divide evenly between 12 lightly sprayed muffin tins and pat down with tamper or fingers. Set aside.

Mix together cream cheese, eggs, extracts and splenda. Beat until smooth. Divide evenly on top of the crusts in the 12 muffin cups.

Bake at 350* for 25 minutes, until tops are cracked and golden. Cool. Refrigerate. ENJOY!


Modified from these recipes.

Sugar Free Pumpkin Pie

Sugar Free Pumpkin Pie Recipe #144962
I'm always looking for sugar free recipes. This one is very easy.
by sugarfree
8
servings
time to make 1¼ hours 10 min prep
2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12 ounce) can evaporated milk (do not use fat free or low fat evaporated milk - it will make the pie watery and gross)
1-9 inch unbaked pie shells

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
4. Bake 15 minute at 425.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.

I used an extra pie crust to make leaves to top the pie and added after the pie had baked for 15 minutes. My husband LOVED it. He said he couldn't even tell the difference between this pie and a regular pie. A big hit.