Cocoa Barley Bites

Change is the only thing constant in my cooking.Remember these Energy bites? I recreate the same recipe with change of ingredients for these tasty snack time bites, Barley flour and cocoa instead of wheat flour and a different sweetener and fat.Barley flour imparts soft and crumbly texture ,the cocoa and bitter sweet chocolate chips add an intense chocolate smack to the bites.
This particular barley flour purchased from the local Indian store had the fibrous look and feel,can also be seen in the end result of baking these bites.Barley flour is also available in other specialty stores.Its rich in protein and fiber but not free of gluten.


Recipe : Cocoa Barley Bites
Makes about 15 bites, 1 1/2 inch each.
Ingredients
1 1/2 cup Barley flour
2 heaping tablespoon unsweetened cocoa powder
1/4 cup dried fruits(raisins,cherries,cranberries or others)
2 tablespoon (about 1 ounce) bitter sweet chocolate chips(with at least 60% cocoa)
1 1/2 tablespoon Virgin pressed coconut oil(can also use Pure ghee)
2 tablespoon Agave nectar or Pure Honey
2 tablespoon water
pinch of salt

Method
In a mixing bowl,combine the flour,cocoa powder,dried fruit and chocolate chips.In another container melt the coconut oil or ghee in microwave oven or on stove top,stir in the sweetener(agave nectar or honey).Combine this wet mixture in the flour mixture,add the water and using hands bring the mixture together.The mixture does not feel like the cookie dough,its much dense and easy to work with hands.Take about a tablespoon of mixture each time and shape round and flat.Lay on a baking sheet.

Bake at 325F for 12-15 minutes.Let cool on rack.Serve with reduced fat milk on side.Taste best the same day.Can be store in air tight container for 2-3 days.

Introducing Xagave,complete replacement to sugar.Cranberry sauce,bread , topping and a Protein shake.

Xagave(pronounced za-gah-vay) ,an organically grown premium blend of nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants ,is an answer to all the blood sugar woes.It has low glycemic index(30),that will not raise the blood sugar levels(also reduces risk of heart disease and type 2 diabetes) unlike the sugar.Plus its sweeter than sugar that helps save calories ,as less is sufficient to sweeten.What more,its delicious and works well in everyday cooking ,has no after taste like some sugar substitutes.That's not all,its a good source of calcium ,iron,vitamins,minerals and inulin(a probiotic fiber essential for healthy immune system and even shown to reduce the risk of cancers).All these convincing reasons make Xagave a satisfying sugar substitute ,that gives you the best of both ,taste and health.
Learn more about the Xagave health benefits

The founder of Xagave,Stephen Richards and his Cookbook "Delicious Meets Nutritious"
Stephen Richards is a full-time business owner, husband and father and a part-time chef and health nut that loves to eat. He struggles with his weight like 67% of Americans. He comes from a family with a long history of diabetes and has always been concerned about his health, particularly as he ages. A couple of years ago, he was introduced to agave nectar and began to research it. He ultimately flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and he explored hundreds of recipes on his own. After several years, he developed Xagave, a blend of agave from several agave plants that incorporates the best taste, texture and health benefits that this wonderful plant has to offer.


The Delicious Meets Nutritious Cookbook guides through using Xagave,history of agave ,properties and health benefits.Includes beautifully presented breakfast recipes ,quick breads,appetizers,salads,side dishes,quick & easy gourmet meals,sauces and healthy desserts all using Xagave as replacement of sugar.

About 1/2 to 2/3 cup of Xagave is replaced for each cup of sugar needed.Refer to the Sugar Exchange Table for the quantity of Xagave versus sugar and the calorie comparison.Amazingly the Xagave also acts as a natural preservative with its ability to absorb moisture hence increasing the storage life.Completely soluble in hot or cold water, Xagave worked perfectly in all kinds of drinks,dressings and sauces.It also promotes rising in whole grain cooking resulting in light fluffy texture to the baked goods.Also note xagave will cook faster and at a lower temperature.Thanks to the representative of Xagave,I was offered a sample of this wonderful product along with the cookbook.Following are few of the delicious and easy recipes from the cookbook.

Classic Cranberry Sauce made with Agave(click for recipe)

An awesome tangy sweet side with turkey or chicken,this fresh homemade cranberry sauce is far better than the canned ones usually loaded with sugar.See other variations of the sauce with oranges ,lemons and pomegranates.

Citrus Cranberry Walnut Quick Bread

I use fresh cranberries that not only add the color but also the nice tang to the bread and the Xagave sweetens superbly.
Recipes from Delicious Meets Nutritious
Ingredients
2 cups whole wheat flour(fine ground)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup Xagave(replacement for 1 cup of sugar)
1 teaspoon grated orange or lemon peel(zest)
3/4 cup orange juice or lemon juice
1 Organic egg
1 cup fresh or frozen cranberries,coarsely chopped
3/4 cup walnuts,chopped(or use any other nuts desired)
Method
Heat Oven to 325F.Grease bottom of a 9x5 or 8x4 inch loaf pan.
In large bowl,combine first 4 ingredients(flour,baking powder,salt and soda).Whisk the eggs in a another mixing bowl,add the oil,Xagave,zest and juice.Mix this wet mixture gradually in to the flour mixture until well combined.Pour in the greased pan and bake for 50-60 minutes or until toothpick inserted comes out clean.Cool for 15-20 minutes before getting out of the pan and slicing.

Whole grain pancakes\waffles with Triple Berry Topping

For Pancakes\Waffles
Ingredients
2 cups whole wheat flour(fine ground)
2 cups reduced fat milk
2 tablespoon Xagave
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Method
Put all the wet ingredients in to a blender and blend.Add dry ingredient and blend until just slightly lumpy (about 30 seconds).Pour batter on to griddle about 1/4cup at a time when hot and cook until bubble form and edges dry.turn and cook on other side.

For triple berry topping

Ingredients
4 cups fresh or frozen berries
1 cup water
1/2 cup Xagave
2 tablespoon corn starch.
Method
Put berries and Xagave in a pot and bring to a boil.Reduce heat to simmer.Mix corn starch in 2 tablespoon water and stir until all lumps are gone.Pour corn starch mix in to berry mix while stirring slowly.Stir until topping thickens(1-2 minutes) and begins to bubble.Serve hot over pancakes and waffles.

Chocolate Protein Oat Shake with Agave(click for recipe)


I use skimmed milk for this quick and nutritious shake with anti-oxidant rich unsweetened cocoa.The Chocolate Agave Syrup also made with unsweetened cocoa makes this even more chocolicious.The syrup is also great for topping on any fresh fruit to add an extra touch of chocolate flavor.

The Delicious Meets Nutritious cookbook and Xagave can be bought from the official website.Or find the store near you.

Blueberry Almond Butter-Oats Bar.Agave Nectar,the Low GI Sweetener

The best part of the summers are the surplus gorgeous berries,melons and stone fruits brimming in the local markets,all at affordable prices.After picking your favorite kind of berries ,how do you use up these delicate fruit with short shelf life before spoiling?I say,make preserves that can go great on a toast ,biscuits or for baking. Or enjoy them whole in a cooling yogurt smoothie ,blend it in the Nature's best drink,parfait,fruity pancakes or sprinkle over the morning bowl of cereal.


I've made bars before with whole oats,for this recipe I use ground oats and didn't use any wheat flour keeping them gluten-free bars.With crumbly texture, blueberry filling and soft almond butter topping these were totally enjoyable.You could even use mangoes or plums or which ever fruit is in season in your part of the world.

Agave Nectar,the Low GI Sweetener
I use Agave Nectar as a sweetener.Agave is extracted from the heart of the agave plant.It is a low glycemic sweetener,best suited for diabetics,as it is slowly absorbed in to the body preventing spikes in blood sugar.It is 25% sweeter than sugar,so you need less.The sweet mild taste is perfect for sweetening beverages,baking and as a multipurpose sweetener.Read more more other natural sweeteners with low GI in my post here.Agave is available in many natural food stores,I bought mine from Costco.

Recipe
Ingredients
For Blue Berry Filling
3 cups Fresh blueberries
1/4 cup water
1 tablespoon cornstarch mixed with 1 tablespoon water.

For Bottom Oatmeal layer
2 cups Whole rolled oats
1/4 cup Flax seed meal
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon Olive oil or vegetable oil
1 Organic egg (Vegans could replace with 1/2 cup applesauce or tofu)
1/4 cup Agave or 1/2 cup sugar
1/2 cup reduced fat milk or soy milk

For Top Almond Butter Layer
1/2 cup Almond butter
1/2 cup whole rolled oats
2 teaspoon Agave or 1 tablespoon sugar

*If you can't use almond butter,use 1/2 cup roasted ground almonds,blend with 3-4 tablespoon of water to smooth paste .


Method
Prepare the filling by Cooking the berries and water,until bubbly and soft,then mix in the cornstarch dissolved in water,stir constantly until thickened.Let cool.

Grind the oats used in both the layers to a coarse mixture in a food processor or blender.Grind together then measure and use separately.Approximately 3/4th for the bottom layer and rest for the top layer.

Preheat oven to 350F. Grease a 8X8 inch baking dish with oil or line with parchment paper.

Mix the bottom layer in medium bowl,whip egg or tofu with agave or sugar,then stir in rest of the ingredients.Spread evenly on the bottom of the baking dish,next spread the blueberry filling.
In the same bowl mix the ground oats ,almond butter and sugar.Spread over the blueberry filling using a spatula or with fingers.
Bake in the middle rack of the oven,for about 25-30 minutes until the top is nice and brown.Cool completely and cut in to squares.Enjoy these nutritious bars with morning or evening cuppa tea or coffee .

These bars are my entry for Heart of the Matter : Best of June's produce

Vegan Banana Walnut Quick bread

With flax meal as the replacement for eggs and the sweetness and moist texture from the ripe bananas,the Banana Walnut quick bread tops my list of Hearty banana-licious recipes.The riper the bananas the more rich its in potassium ,make sure you use nicely or overly ripen bananas.
Bananas are regular in our house,me and Mr.Health Nut usually have it for breakfast.But unfortunately just as much I can enjoy bananas my son Nabeel cannot because of his asthma.Bananas are listed among food to avoid for asthmatics because it can produce excess mucus.I especially avoid these for him during peak asthma seasons of Spring and autumn.Rest of the season he does eat them occasionally,baking them in breads or muffins instead of eating whole is less likely to cause as much mucus.

Recipe
Ingredients
2 1/2 cups of whole Wheat flour
1/2 cup flax seed meal(replacement for 2 eggs)
3/4 cup walnuts coarsely chopped
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ripe bananas,mashed
1/2 cup dried fruits like cherries,cranberries,raisins or apricots
1/4 cup Pure Maple syrup or date syrup or agave nectar[1/2 a cup of brown or white sugar]
3/4 cup soy milk or fruit juice
1/4 cup of vegetable oil or Olive oil

Method
Preheat oven to 350 degrees F and place rack in center of oven.Grease a 9 x 5 x 3 inch loaf pan with butter; set aside.

In a large mixing bowl sift the flours and mix in the flax seed meal along with the other ingredients until well combined.
Bake in the middle rack of the oven until the crush is lightly brown about 40-45 minutes.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve with fresh slices of banana. Store in an airtight container in fridge for a week.

The Vegan Banana Walnut Quick bread is my entry for the Food In Colors :Yellow ,a vibrant food event, hosted by Sunshinemom.And also Sindura's Bread Mania and Baking for Beginners

Beauty tip
Another good use of ripe bananas is the soothing banana mask.Mix 1/4 of ripe mashed banana with a teaspoon of honey ,slather all over face and also keep a slice each over the eyes(helps in lightening dark circles under eyes) and lay back , relax for 10 minutes before rinsing clean.

Vegan Pomegranate Bread

The ancient divine pomegranate fruit is considered a super food for its loaded with essential antioxidants and has heaps of health benefits.Its sweet, tart and juicy taste makes its a versatile ingredient,that could be used in any course meal from salads to desserts.The vegan pomegranate bread is full of goodness from this heavenly fruit ,in addition to the nutrition from Omega3 rich flax seed meal ,used as a substitute for eggs.This bread is my entry for Madhuram's Egg replacement : Flax seed meal event and Suganya's Vegan Ventures

Ingredients
1 cup all-purpose flour
11/2 cup Whole wheat flour
1/2 cup flax seed meal(replacement for 2 Eggs)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pomegranate
1/2 cup Olive oil
1/2 cup firm packed brown sugar or 3 tablespoon Agave Nectar
1/4 cup almonds or cashews or walnuts or pecans,toasted and chopped
1 cup of Orange juice or Apple juice
1/4 cup silvered almonds for topping

Method
Preheat oven to 350 degrees F and place rack in center of oven. Grease a 9 x 5 x 3 inch loaf pan with butter; set aside.

In a large mixing bowl sift the flours and mix in the flax seed meal along with the other ingredients until well combined.Top with silvered almonds.
Bake in the middle rack of the oven until the crush is lightly brown about 45-55 minutes.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve . Store in an airtight container in fridge for a week.

Incredibly moist texture with the tangy bites of pomegranate seeds and crunch from nuts made this bread another favorite of our family.

Low Sugar,Sugar-Free Chocolate Cherry Almond Biscotti

Low–sugar or Sugar–free is the latest health trend, given the health risks of all the sugar in the average diet.Responsible experts say to use artificial sweeteners sensibly and certainly natural sweeteners are better choices.
Some Common Sugar substitutes chart with Glycemic index(GI).

SUBSTITUTE	NATURE	Glycemic Index
Agave nectar	Natural	Low
Stevia	Natural	Low
Splenda	Artificial	Low
Sweet N Low	Artificial	Low
Nutrasweet	Artificial	Low
Pure Honey	Natural	Medium
Pure Maple Syrup	Natural	Medium
Brown Rice Syrup	Natural	Medium
Barley Malt	Natural	Medium

Substitutes with low GI is best for diabetics.Substitutes with medium GI when used in moderation are good for a low-suger diet.Adding fruits to your recipe is also a healthy way to substitute sugar.Stevia is considered best substitute for diabetics.

Biscotti,the toasty twice-baked biscuits with sugar substitutes are just the right start for a healthy low-sugar or sugar-free diet.
(Following recipe with honey\maple syrup\brown rice syrup\barley malt is low in sugar and with a natural\artificial sweetener is sugar-free)
Ingredients
3/4 cup Whole wheat flour
1/2 cup All-purpose flour
1/2 cup unsweetened Cocoa powder
1 teaspoon baking powder(Aluminum free)
1/4 cup pure honey or 1/2 cup agave nectar(also available in health stores) or 3/4 cup artificial sweetener(Splenda)
2 Organic eggs
1 tablespoon vanilla extract
1/2 cup chopped almonds
1/3 cup dried cherries or cranberries(unsweetened)
1/4 kosher salt
1/4 cup olive oil.
Method
The method is same as the Biscotti recipe I posted earlier.
See Recipe

Make the dough
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Sift the flours,cocoa powder and baking powder in a medium bowl to blend then stir in the almonds and cherries\cranberries. Beat the eggs,sugar, Olive oil, and salt in a large bowl . Mix the flour mixture and egg mixture until blended.
Form the dough into wide log shape and place on the baking sheet.
Bake
Bake until light golden, about 40 minutes.
Cool and cut
Cool for at least 30 minutes on a rack.Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet.
Bake Again
Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Enjoy this crunchy delight with tea ,coffee or milk

Enjoy this crunchy delight with tea ,coffee or milk. Gift them to some one health conscious and let them know about the sugar secret of the recipe.

Other Low-sugar wonders to try :

Fig Linzer Cookies	Blueberry Almond Banana Muffins
Fruit Dark Chocolate and Almond Granola Bars	Whole Wheat Biscuits with Apple Butter
Plum Clafoutis	Nutty Fruity Granola
Cherry Blueberry Scones

All of the above Low Sugar and Sugar free recipes are off to Sangeeth's Eat Healthy : Fight Diabetes Contest.