I have been doing some reading lately on the effects sugar has on the body. The more I read the more upset I get about how much sugar is added to just about everything. I have been giving Ruby these store bought crackers lately that I didn’t think were so bad considering they only have 5 ingredients in them. A closer look at them would have told me before I bought them that they have a whopping 3/4 teaspoon of sugar in just two crackers! That is just wrong. No wonder Ruby loves them so much! She’s already addicted. I stopped giving them to her immediately, but then she went to the pantry and cried while banging on the door. I came up with this sugarless recipe to give my poor baby when she wants a snack. Sweetened with dates, which are a whole food, and loaded with nuts and whole grains, these muffins are a healthy alternative to other store bought crackers and snacks. They are dense and delicious!
I highly recommend buying quality dates instead of the packaged kind found at most grocery stores. I have bought great dates from Whole Foods, Winco, Costco, and online from Shields Date Garden. From what I have seen, most stores that have bulk foods will carry dates that are of good quality. I also recommend using the almond extract in this recipe. If you only have vanilla, go ahead and use it but almond extract really does make them taste amazing.
- 1 ½ cups old fashioned oats (divided)
- ½ cup almonds (I have used whole & slivered)
- 1 ½ cups dates
- 2 Tablespoons coconut oil, melted
- ½ cup Bob’s Mill 10 grain hot cereal mix (or flax seed)
- 2 Tablespoons flax seed plus 5 Tablespoons water
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon almond extract ( I don’t recommend substituting this ingredient)
- 1 ½ cups unsweetened almond milk
- Preheat oven to 350°
- In a small dish combine 2 tablespoons flax seed with 5 tablespoons water and let sit for about 5 minutes.
- Combine 1 cup oats, dates, almonds, and coconut oil in a food processor and pulse until crumbly.
- Add remaining ingredients and date mixture into the bowl containing flax seed and water. Mix well.
- Spoon by heaping tablespoons into mini muffin tins. Bake at 350° for 11-14 minutes. Regular sized muffins should be baked for 17-19 minutes