'Boogie Bars', Peanut Butter Parfait, & Native Foods Cafe

This recipe post is inspired by a visit to Native Foods Cafe, LA. 'The Boyfriend' and I go there a lot, too much probably really, but the food is just too darn yummy! Everything on the menu is vegan too, & labeled when gluten free, which makes ordering a lot simpler.

We are big dessert people, and have even been known to have dessert for dinner on more than one occasion. Practically every time we go, (after his burger AND chili cheese fries... man that boy can eat) he always orders a 'Boogie Bar' or 'Peanut Butter Parfait', which is basically crumbled boogie bars (a banana-y bread-y type cake) layered with creamy peanut butter filling and chocolate chips. Take a look... don't they both look amazing?

                 

He loves them! I think they look super yummy too, and I always have an urge to nibble on them for a quick taste. But, unfortunately the gluten in the boogie bars means that celiacs need to keep away. Luckily, Native Foods Cafe serve their desserts in little to-go- containers, so we always get me some vegan ice cream on the way home, and eat dessert back at the apartment.

So, after months of admiring them, I decided to get myself in the kitchen and make myself some gluten free celiac friendly versions! Here goes...    (Thank you to the Native Foods Restaurant Cookbook for giving me an idea of the sorts of ingredients I should be including, I wanted to get it as close tasting to the real thing as I could).

For the Boogie Bar:

 

Ingredients

• 1 cup G/f flour mix or I've used a 1/2 cup buckwheat flour & 1/2 cup brown rice flour (either works, it's just personal preference).
• 1/2 cup gluten free oats
• 1/2 tablespoon gluten free baking powder
• 1/4 teaspoon salt
• 1/3 cup shredded coconut flakes
• 1/2 cup almonds
• 1/2 cup vegan chocolate chips
• 1 cup maple syrup
• 3oz silken tofu
• 1 ripe banana
• 1/4 cup canola oil
• 1/2 tablespoon gluten free vanilla extract

 Directions: 

1. Pre-heat the oven to 375 degrees, and line a loaf pan with baking parchment paper.
2. In a food processor, blend together the maple syrup, tofu, banana, oil & vanilla until smooth, set aside.
3. In a large mixing bowl, combine the flour, oats, baking powder, salt, almonds, coconut, and chocolate chips, until evenly mixed through.
4. Pour the pureed ingredients, into the flour mix and stir together to form a batter.
5. Transfer the boogie bar batter into the lined loaf pan. Bake for 35-40 mins, until lovely, yummy, and golden. (turn it round half way through to make sure it cooks evenly).
6. Let it cool, and then cut into bars. Serve. YUM! :)

For an optional topping to serve, spoon 1 tablespoon almond or peanut butter blended with 1/4 teaspoon cocoa powder on top of the bar,  and then sprinkle with 1/2 tablespoon broken up almonds. (The topping is per bar... not the whole cake. It's best making the frosting right before you eat the boogie bar, the cake can be wrapped and stored)

 

If you want to turn your Boogie Bars into the Peanut Butter Parfaits.....

 

Ingredients:

(to make 2 parfaits)

• 2 boogie bars
• 1/2 box firm silken tofu
• 1/3 cup peanut butter
• 1 tablespoon agave nectar or maple syrup
• 1/4 teaspoon gluten free vanilla extract
• 2 tablespoons vegan chocolate chips

 

Directions:

1. Blend all the ingredients, apart from the chocolate chips, together in a food processor, until smooth & creamy. Place in the refrigerator for about 1 hour.
2. Break up the boogie bars, and crumble about 2/3 of them into the bottom of 2 dishes. Sprinkle on a few chocolate chips.
3. Divide the mousse mixture between the two dishes.
4. Sprinkle the rest of the choc chips and boogie bar crumbles on top of the peanut butter mousse, and return the dishes to the refrigerator to chill until serving.

EAT, ENJOY, AND BOOGIE ON DOWN! :)

 

 



Baked Oatmeal Raisin Bars

I always try to have a batch of these (somehow chewy & crunchy) oatmeal bars baked up, they are great for snacks, or on the go breakfasts if you're in a rush. They have no sugar either so they are so much healthier than store bought cereal or granola bars. Try them as an alternative to cookies with a glass of almond milk too!

Ingredients

• 3 cups gluten free oats
• 1//2 cup almond butter
• 1/4 cup chopped almonds
• 3/4 cup raisins
• 1/4 cup chopped dried apricots
• 1/3 cup honey or maple syrup (some vegans don't eat honey)
• 1/2 teaspoon gluten free vanilla extract

Directions

1. Preheat the oven to 350 degrees.
2. Line a shallow square baking pan with baking parchment paper.
3. Mix together all the ingredients in a bowl, and press firmly into the baking pan.
4. Bake for approximately 35 mins or until golden brown, turning the pan around halfway through.
5. Let cool for 5 mins, cut the bars to whatever size you fancy, and then let them completely cool before storing them in your cookie jar!

Why not try out your own flavor combinations? Pecan & maple syrup? Chocolate chip & cranberry? Peanut butter & banana? The chocolate chip one is so yummy served warm & gooey with vegan ice cream for a dessert. :)

Sweet Apple Kugel & '2 Broke Girls'

A good giggle is super good for you and I love the TV show '2 Broke Girls', (thank you CBS, you rock!) and even though I doubt Max and Caroline's cupcakes are vegan and gluten free... I still think they look delicious! (I just wouldn't be able to sample them).

 

 

But it wasn't their cupcakes and frosting that caught my attention one Monday night. It was the Kugel they were fed! It was the episode entitled...'And the Kosher Cupcakes', and Max was going nuts for the stuff! I have to admit I had never heard of it before this episode, well I'd heard of it, I just didn't know 100% what it was, and I have to say, it had me intrigued!

 

 

The Kugel didn't sound very vegan or gluten free, so, I got to work! After a few tries, some culinary magic happened. Cue my Sweet Apple Kugel.... (P.S. Thank you CBS for the '2 Broke Girls' pics)

 

Ingredients

• 12oz vegan gluten free pasta (check the label for egg!) I used noodles but any pasta would work. Why not try kugel lasagna?
• 1/2 cup agave nectar
• 15oz silken tofu
• 1 tablespoon unsweetened vanilla soy milk
• 2 cups raisins
• 4 medium apples (my favourites are pink ladies)
• 1/4 cup applesauce
• 2 teaspoons gluten free vanilla extract
• 1 teaspoon cinnamon (and extra to dust if you fancy)
• 3 tablespoons vegan dark chocolate chips (optional)

Directions

1. Pre heat the oven to 400 degrees.
2. Cook the pasta according to packet instructions and drain.
3. While the pasta is cooking peel and cut the apples into small cubes or slices.
4. In a food processor, blend together the silken tofu, soy milk, applesauce, vanilla extract, and cinnamon.
5. Toss the pasta with the apple and raisins until evenly distributed. Place half of the noodle mix into a casserole dish or tray.
6. If your using choc chips, sprinkle them over the noodles, and then cover with the other half of the pasta mix. I sandwich the chocolate chips in the middle, because I think they make an oh-so-satisfying gooey melty surprise, plus it stops them burning if some end up near the top. But,  you could always toss them with the pasta, raisins, and apple if you want them distributed through  the dessert.
7. Pour the tofu batter evenly over the noodles making sure they are fully coated, and dust with extra cinnamon if you fancy.
8. Bake for 35-45 mins until golden and (I can't think of a better way to describe this, so I apologise in advance) 'not sloppy'.
9. Let cool slightly, and serve warm! YUM!

As I can't sample the regular Kugel to taste the difference, I took some to work with me for my Jewish colleague to taste test, and he said, "although it's not quite as good as [his] Bubby's [Grams], it is a close second". He said it didn't taste vegan or gluten free either. So, for a first attempt, I'd definitely call my Sweet Apple Kugel a success! It was so good, I snook some leftovers for breakfast the day after. I know what your thinking, noodles and choc for breakfast?!?! But please don't judge.. I was in a rush. And, there is some fruit in there too! :) xo

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

 

 

Ingredients

• 2 1/2 cups gluten free oats
• 1/4 cup gluten free flour
• 3/4 cup (smooth) peanut butter
• 2 tablespoons peanuts
• 1 ripe banana
• 1 teaspoon gluten free vanilla extract
• 2 tablespoons maple syrup
• 2 tablspoons unsweetened vanilla soy milk
• 1/2 cup vegan dark chocolate chips
• 1/4 cup vegan gluten free mini pretzels

Directions

1. Pre heat the oven to 350 degrees.
2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
4. Puree or mash the banana and place in a large bowl.
5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
6. Add the oats, and flour and stir through, until fully combined.
7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!