Easy, grain and gluten free chocolate chip bars everyone will love. Satisfy your sweet tooth without the inflammation and insulin spike. Your guests will not know that it is grain free- promise! Make them into bars or use a muffin pan to make individual servings. All my clients and friends love this dessert and most of them have no idea that this is a super healthy version of chocolate chip bar. Try it and report back!
JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine.
JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being.
And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. She is also a video expert for About.com and regular contributor for The Daily Love.
JJ launched her professional career in 1996 as the Foundations Director for the New York Sports Club, where she designed curriculum and in-house certification for new and previously uncertified fitness trainers. She has also been certified by the American Council on Exercise (ACE), International Sports Science Association (ISSA), and the Resistance Training Specialist Program (RTS).
She has been working in the health and wellness industry for 15 years, as a fitness trainer with a knack for helping her clients become more self-aware and self-empowered through her ability to quickly identify and pinpoint problem areas, and then create simple solutions involving exercise, nutrition and mindset changes. She is the Host of the new iTunes Podcast Show Fit 2 Love: Physical, Emotional and Spiritual Fitness for the Happy Life You Deserve which is six day a week video and audio show.
- 2 Organic Eggs
- 2 tsp Vanilla
- 1/4 c Coconut Oil or Grass Fed Butter
- 1 tsp baking soda
- Dash of cinnamon
- 2 1/2 cups of Almond Meal (homemade or store bought)
- 3/4 cup chocolate chips
- 1/4 cup nuts (optional)
- Today’s show we’re going to take our homemade almond meal and make it into Paleo chocolate cookie bars. Once you’ve dried your almond meal and you’ve put it away in a glass container – and you can put it just on the shelf. It doesn’t have to be refrigerated, provided that it’s completely dry. You want to blend it down into a flour. I’m going to use my mini food processor, my little Cuisinart here and I’m going to make flour out of it. I’m going to pour it into my Cuisinart and we need about two and a half cups for this recipe. Okay, now you have, officially, your own, homemade almond meal. Use it on things that you want to make sweeter.
- We’re going to start off by using the wet ingredients first. I just think it’s easier to start mixing all your wet ingredients and then add your dry ingredients. I like to make things as simple and as easy as possible, so we’re going to start off with two organic eggs. Use the whole egg, the yolk and the white. Then I’m going to beat those eggs.
- Then I’m going to use two teaspoons of vanilla. Now I cheat and use the cap, but I you want to pull out and use your measuring spoons, go for it. Two teaspoons of vanilla and we’re going to use 1/3 of a cup of either raw honey or maple syrup. That’s our sweetener.
- Next, we’re going to use ¼ f a cup of organic coconut oil or organic, grass-fed butter. Both are great. I’m going to us coconut oil today because it’s really easy because it’s all ready to pour. We’re going to mix that all up.
- Next, we’re going to add one teaspoon of baking soda and for this, I am going to use the measuring spoon. We don’t want too much baking soda. It won’t taste good.
- Next, I’m going to add a dash of cinnamon. If you love cinnamon, you can add more and if you don’t like cinnamon, you can omit the cinnamon, but this is another great spice that’s anti-inflammatory and I love the taste and it really makes it unique, so I’m going to add a dash of cinnamon, okay two dashes.
- We’re going to mix that around. Next, we’re going to add our almond meal. Because we just ground some of our fresh, homemade almond meal, I’m going to split this recipe in half. Now this would be fine to use by itself, but I want to introduce you to another product that’s so great. I’m going to use a cup of our homemade almond meal. Perfect.
- Next, I’m going to use a cup and a half of blanched almond meal. Blanched almond meal looks like cake and it tastes like cake. When I discovered blanched almond meal everyone who ate this thought it was amazing and it did, it tasted like cake. Blanched almond meal is great. I would add a little bit of both. We’re going to do a cup and a half of the blanched almond meal.
- I’m going to stir my almond meals with my wet ingredients and make sure I mix that really well and get everything nice and wet. Then I’m going to add my chocolate chips. I’m going to use ¾ of a cup of chocolate chips, but again, if you don’t want it too chocolaty add ½ a cup. If you love chocolate chips add a whole cup. If you want to add some nuts, add ¼ of a cup of the nut of your choice.
- I’m using organic chocolate chips. Fold in your chocolate chips and we’re going to get ready to put it in the pan. The Pyrex that we used in the egg bake show is the perfect size, so I’m going to use two dishes so that way I can keep it a little bit thinner and I’m going to use coconut oil to spray it on the bottom. You’re going to bake this at 350 for approximately 25 to 30 minutes. Again, watch it. Put in a knife and make sure that it comes out clean and it’s fully cooked the whole way through. You want to make sure that you use a glass Pyrex dish.
- Make sure to put some coconut oil or butter on the bottom so it doesn’t stick and when you fill it up you only want to fill it less than halfway because with the baking soda it is going to rise. You want to make sure that the whole thing bakes evenly. You don’t want a dish that’s smaller than this. This is actually perfect for this amount, but if you find that it’s creeping up into the halfway point of the dish, you want to get a larger dish and spread it out a little thinner. We’re going to bake this at 350 for 2 to 30 minutes, making sure it’s cooked all the way through.