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.

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Ingredients:

  • 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

Directions:

  1. Preheat oven to 350°
  2. In a small dish combine 2 tablespoons flax seed with 5 tablespoons water and let sit for about 5 minutes.
  3. Combine 1 cup oats, dates, almonds, and coconut oil in a food processor and pulse until crumbly.
  4. Add remaining ingredients and date mixture into the bowl containing flax seed and water. Mix well.
  5. 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

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