'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! :)

 

 



Chocolate Chocolate Chip Coconut Bites

My 'not-so-naughty' Chocolate Chocolate Chip Coconut Bites... indulging my sweet tooth healthily & beautifully.

Ingredients

• 1/2 cup raw cashews
• 15 medjool dates
• 2 tablespoons unsweetened raw cocoa powder
• 1/4 cup vegan chocolate chips
• 1/4 cup almonds
• 1/4 cup unsweetened coconut flakes

Directions

1. Process the dates in a food processor until they become a sticky dough like consistency.
2. Add the nuts & cocoa powder, and pulse in the food process until evenly mixed. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely!
3. Transfer the mix to a bowl, add the chocolate chips & coconut and mix until combined fully.
4. Now it's time for the fun bit, slightly messy, but very fun all the same. Break off chunks of the dough and roll into bite-size balls, placing them onto a baking sheet.
5. Refridgerate until set, if you can resist eating them straight away.

Utterly yummy, and oh so good for you. Your skin will glow, your step will be springy, & your smile will be beaming! :)

If you like these little gems... you will love my Peanut Butter Cashew Cookie Bites!

Coconut Ice-Cream

If like me you have a huge sweet tooth (& a bit of a thing for desserts) this ice-cream recipe is for you. It is so simple to make. It's also a way for you to indulge healthily, so you don't need to feel guilty either! I use agave nectar too, as I try to avoid sugar. One downside to this recipe is that you do need an ice-cream maker, but you can pick them up really inexpensively now. Plus, you will love this recipe so much, you will definitely want to make it again and again. It's perfect for a treat snuggled up on the sofa watching a film. It's a bowl of love and yumminess!

Ingredients

• 1 can coconut milk (it's best to avoid lite varieties as this makes the consistency too solid)
• 1/2 cup dessicated coconut
• 1/4 cup agave nectar
• 'goodness' sprinkles of your choice, examples i've used- vegan chocolate chips, fresh bluberries, or cacao nibs

Directions

1. Soak the coconut in the coconut milk for a few minutes in a bowl.
2. Add the agave nectar to it.
3. Take the freezer bowl out of the freezer & assemble and turn on the ice cream maker.
4. Pour in the coconut milk mixture.
5. Now you just have to sit back and let the ice cream maker do it's thing! It's that simple!!!

You can either eat it as soon as it's ready, when it resembles a softer 'frozen yoghurt' style texture, or you can transfer it to a different container and let it harden in the freezer for a while. Make sure you let it thaw for a few minutes before you eat it though.

Then all you need to do is sprinkle on your 'goodies' and serve! And there you have it yummy (&healthy) homemade gluten-free vegan ice cream, and cheaper than a tub from the market too.

I've also made this recipe with fresh mango. Which was a super delicious and refreshing alternative. If you want to give it a try as well, all you need to do is take one mango, puree half of it, & add it to the ice cream maker straight after the coconut mix. Then while it's freezing, cube the other half of the mango and add it in about 2 minutes before it's ready, and it's done. Simple!