Tag: gluten free

Lemon Cashew Bars

Summertime and ice-cold lemonade go together like hot dogs on 4th of July! As we enter warm season, our taste buds gravitate toward citrus and berries, barbecues, and frozen treats. At the same time, lemons become a more frequent addition to our dishes during these sultry months of the year. Perhaps our bodies just know how much we need the extra fluid, electrolytes and vitamin C, which are all present in citrus.  This may explain our cravings for such tangy-sweet flavors.

You can substitute lemons for limes and vice versa, as your imagination commands. They are both very acidic but have pleasantly different tastes and aromas. As a matter of fact, most people can discern the distinct scents of lemon or lime while blindfolded. Fragrance aside, lemons have a slightly higher content of vitamin C when compared to limes.

When using these jewels of nutrition as ingredients in recipes they behave alike but provide distinct flavor results. For example, when looking to boost a sweet tang, lemons may work best; however, if the objective is to dull down a bit the sugar in a recipe,  limes will be a better fit.

Our Lemon Cashew Bars recipe was originally created with lemons, but recently tested using limes instead, and the results were just as delicious! The Lemon Cashew Bars are slightly less sweet- tasting than the ones prepared with limes when nothing else was modified. These bars are so easy to make, allowing you to stock up your refrigerator all summer long. That way you won’t be caught without a healthy snack anytime during your busiest days, and they can also be conveniently and neatly away for a picnic or car trip. You may find similar bars on grocery store shelves, but don’t be if surprised your homemade versions taste so much better! The secret is in the citrus zest, and of course, the top-quality ingredients you use at home. Just 4 ingredients, a food processor and your refrigerator— that’s all you’ll need! Let us know which homemade version you prefer, the lime or lemon? We are ready to experiment with orange and grapefruit as well. What do you think?

Lemon Cashew Bars

Lemon Cashew Bars

¾ cup of dates

2 tablespoons of lemon juice

Zest of one lemon

½ cup of Once Again Cashew Butter

½ cup of raw cashews

Using a food processor, start by combining the dates and lemon juice. Pulse until you achieve a homogeneous mixture. Then add the cashew butter and cashews. Lastly, add in the lemon zest. Place mixture in a baking pan about 4 x 8 inches in diameter, lined with parchment paper. Set in refrigerator for 4 hours, or for just 1 hour in freezer. Cut into bars and store in airtight container in refrigerator for up to 10 days.

Peanut Butter Jelly Oatmeal Bars

Healthy baking substitutions have become a popular way to continue to enjoy some of our favorite treats without feeling guilty! Among a variety of popular ingredient substitutions, removing eggs and adding apple sauce is a commonly used trick for those watching total calorie and fat in their diet. Have you ever wondered why that works? Or perhaps if it always works?

Using eggs in a baking recipe usually serves two main purposes. One is to add moisture, the other is to develop a desired consistency. Both of these outcomes can be achieved with applesauce. There are a few rules, however. To ensure a successful baking experience. When a cake recipe has a leavening agent such as baking powder, the eggs will add the moisture needed as the cake rises while baking. Applesauce can function in the same way in these recipes, and you can substitute ¼ cup of it for each egg in the recipe. Also adjust the baking powder up by 25-30% more and bake for just a few minutes longer, checking the cake with a toothpick inserted into the center of the cake before removing it from the oven.

For cookie recipes, the more appropriate substitution is for 1/3 cup of applesauce per egg. In this case, you may also use a sweetened applesauce and decrease the amount of refined white sugar the recipe requires.  The ideal times to use this substitution is for when the recipe has another source of moisture and fat in the recipe. For example, a recipe that calls for oil and eggs is a perfect candidate for apple sauce substitution. If the only source of moisture is the eggs, consider starting out by just substituting half the amount of eggs for applesauce.

As you can see below, in the recipe for Baked Peanut Butter and Jelly Bars, there are no eggs, instead we used applesauce. However, notice the additional fat source in the recipe is peanut butter which allows for this substitution to yield a perfectly baked treat! It makes it possible for those following a vegan or more plant-based diet to bake without compromising when it comes to flavor. This recipe is a gluten-free (use gluten-free certified oats) and vegetarian with  a vegan option, if you use maple syrup instead of the honey.

These bars are not very sweet. They rely on the jelly or jam you choose to use as a topping. Alternatively, you could double up on the honey or vegan sweetener and increase the oat flour to ¾ cup, if you desire a sweeter desert version versus a less sugary breakfast bar.

Once Again Nut Butter’s variety of products helps you stay in control of what you eat by offering you no salt, and unsweetened varieties for each of our nut and seed butters. When baking, choose which one you prefer and adjust the other ingredients in your recipe accordingly! The difference between eating pre-packaged cookies and homemade cookies is quantum, amounting to the ability to choose quality ingredients and keep your recipes clean, that is, free of additives. Once Again Nut Butter products were designed with rare marketplace ideals in mind. Minimal, highest quality ingredients allow each nut or seed flavor to really shine through no matter how you use the butters!

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Peanut Butter Jelly Oatmeal Bars

2 cups of oats

½ cup of oat flour

½ teaspoon of baking powder

¼ cup of honey (or maple syrup, if vegan)

½ cup of unsweetened apple sauce (You may use sweetened apple sauce, if preferred.)

3 tablespoons of Once Again Peanut Butter

½ cup of milk of your choice

½ cup of strawberry preserves

In a large mixing bowl, combine oat flour, oats and baking powder. In a separate medium bowl, mix honey, applesauce, peanut butter and milk. Then combine wet ingredients into dry, mixing well. Pour into baking pan, about 7 by 11 inches in size, prepared with coconut oil non-stick spray. Lastly, spread the ½ cup of preserve or jam as a thin layer on top. Place in a preheated oven at 350 Fahrenheit for 30 minutes or until edges are lightly golden. Remove the baked result from the oven, and once cooled, cut it into bars or squares and store in an airtight container for up to 3 days. These bars are best stored in refrigerator.

2-Steps Creamy Ice Cream

Let’s start with some great news: you don’t need an ice cream maker for this recipe! Ice cream makers are  fantastic kitchen gadgets to have allowing you to make several ice cream flavors right in the comfort of your own home. Although you may want to invest in one eventually, today you can still make this frozen treat without it. And you will not be disappointed either, since most people assume that unless you have an ice cream maker your homemade ice cream won’t be creamy and smooth as the store-bought variety.

Our recipe mimics the texture of artisanal ice cream by adding our Once Again Creamy Cashew Butter to the mix prior to freezing. Cashew butter has the ideal balance of natural sugars and fats that deliver the creaminess you expect from ice cream. The appeal of ice cream making at home is also in the fact that you can pick the ingredients and therefore avoid unnecessary additives and artificial ingredients added to the manufactured options of grocery store varieties.

Our base for this ice cream recipe consists of the following: frozen banana, adding the sweetness to our cream, avocado, which has high fat content and freezes well, and our Once Again Cashew Butter. To this combination at the appropriate ratio given below in the recipe, you can add your own twist of flavors. For example, you could add frozen berries instead of chocolate, or frozen mango and pineapple as well. We recently tried coconut flakes, pineapple and a splash of orange juice, which was another winning combination.

Here are a few tips for making this recipe. The better you mix the ingredients, the smoother the ice cream. Therefore, use a good high-speed blender or food processor for best results. Also, when pouring into a dish to take it to the freezer, choose a shallow one instead of the deeper kind. Something like a cake pan works well for bigger batches. The larger surface area allows the ice cream to freeze evenly avoiding ice crystal formation in the process.  Also, cover the cream with plastic wrap allowing it to touch the top of the ice cream,  as this prevents any air from coming into contact with the ice cream during freezing. Prior to serving, remove from freezer and let it stand for just a few minutes. Use an ice cream scoop that has been dipped in lukewarm water between servings. And remember to return reminder of ice cream to freezer as soon as possible to avoid melting and ice crystal formation. If you don’t eat it all in the first serving, you can store it in the freezer for up to one week. Another idea is to turn the ice cream into Popsicles! We are anxious to hear how you add your own flair to this recipe.  Please share it with us in the comments section!

2-Steps Creamy Ice Cream from Once Again Nut butter

Easy Creamy Ice Cream

1 cup vanilla flavored yogurt of your choice

2 frozen bananas

¼ cup of Once Again Creamy Cashew Butter

3 tablespoons of cacao powder

½ of a Hass avocado

Place all ingredients in a high-speed blender or food processor. Blend until smooth, and then pour mixture into a shallow container and freeze for 4 hours. Remove ice cream from freezer, and let it stand for 5 minutes. Then, scoop and serve!

No Sugar Added Paleo Banana Bread


There is no shortage of banana bread recipes out there. There are recipes to fit every dietary restriction you can imagine: These include banana breads made without eggs, without milk, some without any grains, and the list goes on. But of course, they all have bananas! We developed a banana bread recipe you’ll certainly want to add to your repertoire. It is, in fact a paleo recipe since it does not contain flour or white sugar. But it is also a gluten-free recipe loaded with fiber, protein and healthy fats. Although the recipe includes just one banana, you can use two bananas and simply increase the coconut flour to 4 tablespoons for a larger loaf.

This banana bread is, however, more of a bread than a cake. Usually banana loaves tend to include quite a bit of sweetener, either sugar or honey, or at times sweeteners like stevia. This version only contains the sweetness of the banana and the natural sugars present in cashew butter. Due to the addition of cinnamon, the natural sugars are enhanced giving the overall creation a sweeter flavor. Since it also uses a low amount of coconut flour, but larger protein- rich ingredients such as eggs, flaxseeds, and cashew butter; this recipe makes a powerful option for a breakfast or post-work out snack. This bread is dense and filling, as well.

For a sweeter treat, cut a slice about ¼ inch thick, place it in your toaster, and spread it with your favorite jam or honey! Of course, these additions stray a bit from the paleo diet, one that   excludes sugar and honey.

So probably you are wondering just how much protein does this No Sugar Added Paleo Banana Bread contain?

We used a nutrition calculator to analyze this recipe. The results aren’t 100% accurate, but they give a good idea about the amount of protein in each batch. The full recipe adds up to 23 grams of protein and makes a small loaf made in a 6×3 inch pan. Each serving size of maybe ¼ of the loaf, contains 5.75 grams of protein! Not too bad for banana bread!

There is another ingredient you can add to this recipe as well. We tried adding ½ cup of applesauce, and the banana bread was a bit sweeter but also heavier and took longer to bake. When trying to swap the eggs for flax-eggs for a vegan approach, the recipe failed. It took over one hour to bake and was mushy inside. But the best part of recipe creation is experimenting with ingredients until you get the perfect combination! Feel free to adapt this recipe and change up the ingredients to fit your needs, and then let us know what you’ve swapped and how it all turned out.

No Sugar Added Paleo Banana Bread

1 ripe banana

2 eggs

3 tablespoons of coconut flour

1 tablespoon of flaxseeds

¼ teaspoon of baking powder

½ teaspoon of cinnamon

1 tablespoon of Once Again Creamy Cashew Butter

In medium bowl, mash the banana and combine fruit with 2 eggs. Once well mixed, add the cashew butter and stir. Next, add coconut flour, flaxseeds, cinnamon and baking powder. Mix well using large spoon or hand mixer on low setting. Pour into small pan (6x3inches) and bake in a  preheated oven of 350 degrees Fahrenheit for 40 minutes, or until done. Store bread in the refrigerator for up to 4 days.

Tahini Dipping Sauce

Compared to a typical American diet, the plant-based approach to meal planning is higher in unsaturated fats, fiber, usually has better nutrient-density and contains more vitamins, minerals and phytonutrients. It is no surprise many people are interested in modifying their lifestyle to follow a plant-based eating pattern!

Perhaps the reasons approach to eating is growing in popularity is that it doesn’t mean going vegan or vegetarian, eliminating any macronutrient or even prohibiting certain foods. Plant-based eating includes fruits and vegetables, whole grains, a variety of protein-rich foods such as beans, peas, nuts, seeds and soy. Dairy products, seafood, lean meats, eggs and poultry are also on the menu, but are not the focus. Animal- sourced protein becomes complementary to your meals instead of the dominant choice. It is also encouraged to minimize the use of additives such as salt and sugar to enhance flavor and to rely on herbs and spices.

Plant- based diets are helpful in reducing risk for chronic disease, but it does require some effort to look for some variation to your routine menus. It is not an all-or-nothing proposition, to get started you can simply choose a meal you eat routinely and substitute the plant protein for the animal-based one. For example, if tacos are on your menu, choose two different types of beans for the filling and skip the meat. As an alternative for meat-based lasagna, use vegetables only!

As previously discussed on a previous blog, the clear majority of people are overeating protein. Therefore, when changing to plant-based eating, they won’t suffer any side effects from perhaps a bit lower protein intake. Interestingly, plant-based eating often matches the same amount of daily protein intake. Beans, nuts, peas and other legumes are rich in protein and can easily make up for the lack of animal foods. As a bonus, these foods offer more than just protein. They have a much wider variety of nutrients and fiber, something you can find in animal foods. The recommended fiber intake is 38 grams for men and 25 grams for women, with all fiber counting to achieve daily goals.

If you are also moving towards plant-based eating, we have a fantastic sauce for you! This tahini dipping sauce can be used in many ways. For example, it can serve as a topping to roasted vegetables, as a dip for raw veggies and when thinned, and it can be used as salad dressing. Plant-based ingredients can deliver flavorful sauces that include an array of culinary textures and nutrients.

Tahini Dipping Sauce

½ cup Once Again Tahini

¼ teaspoon of salt

¼ teaspoon of garlic powder

Warm water

In small bowl add tahini, salt, and garlic and mix well. Next, slowly add one tablespoon at a time of warm water to the mixture until the desired thickness is obtained. Suggestions:  3 tablespoons of water for a dip, or 5 tablespoons of water to use as a sauce for entrees.

Peanut Butter Chocolate Quinoa Brittle

Earlier this year, several better health and living news outlets reported the scoop about a newly developed urine test that measures the healthiness of a person’s diet. It is a five-minute test that measures biological markers in urine created by the breakdown of foods such as red meats, chicken, fish, fruits, and vegetables. This allows for the evaluation of a persons’ intake of fat, sugar, fiber, and protein.  Although the technology is fantastic to have, one wonders about the usefulness of having such a hi-tech and newfangled test. After all, isn’t a person’s nutritional intake more easily tracked by using old-fashioned food diaries?

Unfortunately, people tend to underestimate their caloric intake and usually inaccurately record the true picture of their diets. Since food records are an integral part of weight management, tools used by health workers when helping their patients, this test could aid in filling in the information gap of some lingering questions. Often an individual struggling to follow a plan needs an incentive. Some speculate that the perceived threat of their physicians finding out about their “slip ups” and “cheat days” may be enough to keep clients on track.

Regardless of how you feel about invasive data being used to track a person’s adhesion to a prescribed plan, we believe healthy eating must be made easier and much more exciting to ensure life-long, healthy eating habits. Often, such eating is associated with confronting flavorless foods, dull ingredients, and absolutely no desserts. But why not broaden the definition of dessert, in particular, to include more than just high-sugar, empty-calorie treats? When a post- meal bite includes ingredients such as chia seeds, flax seeds, quinoa, oats, and peanut butter, there is no risk of falling into a chasm of empty calories. These ingredients are filled with nutrients including fiber, vitamins, minerals, protein and healthy fats. They may complete the meal by delivering the reminders of one’s needed daily recommended micronutrient intake, while also satisfying a sweet-tooth.

Whatever plan you are currently following, or healthy habits you have adapted into your routine, go ahead and enjoy this  Peanut Butter Chocolate Quinoa Brittle occasionally, without any worries about  the uncomfortable possibility of having to “explain yourself” after a urine test!

Peanut Butter Quinoa Brittle from Once Again Nut Butter Blog

Peanut Butter Chocolate Quinoa Brittle

4 tablespoons of coconut oil

½ cup of quinoa (uncooked)

¼ cup of whole oats

2 tablespoons of chopped peanuts

2 tablespoons of flax seeds

1 tablespoon of chia seeds

1 ½ tablespoons of honey  (Maple syrup can be a  vegan substitution)

2 tablespoons of Once Again Creamy Peanut Butter

¾ cup of dark chocolate chips

In a medium bowl, add 2 tablespoons of coconut oil, 1 ½ tablespoons of honey, and 2 tablespoons of peanut butter, and stir well. Now add the dry ingredients in any order you choose (except for the chocolate). Mix well and spread on a baking sheet using a flat spatula. The mixture should be about ¼ inch thick. Place in pre-heated oven at 350 degrees Fahrenheit for 15 minutes, or until edges are slightly golden. Remove from oven and let it cool. In small bowl, melt the chocolate chips, and combine the other 2 tablespoons of coconut oil. Pour over brittle mixture, and spread it out in a thin layer. Let it cool and set until it hardens. To speed up the process, place the brittle in refrigerator for 15 minutes. Finally, using your hands, break the brittle into pieces and enjoy! Any leftovers  must be stored in the  refrigerator.

Pumpkin Cake Bites

Magnesium is considered a major mineral, and surprisingly one we are eating less of these days. Dietary intake of this mineral has declined among those eating a Western type of diet, and a supplement may be necessary for some people. Over half of the amount of magnesium in our body is found inside our bones, and the rest in soft tissue such as muscles. New research is amounting to evidence of magnesium’s role in much more than just building bones. Its role in maintaining a healthy blood pressure, decreasing and reducing Type 2 Diabetes  as well as preventing migraine headaches has brought much needed attention to magnesium. Fortunately, magnesium can be found across a spectrum of many foods, including oats, wheat flour, black beans, acorn squash, almonds and almond butter! These are just a few examples of good sources of this vital mineral.

Since all our Once Again Nut Butter products contain  magnesium, we believe  it is another great reason to enjoy our nut butters in more recipes!

First, it is interesting and hopefully useful to you, for us to look at the new research  linking magnesium and diabetes.  A meta-analysis published by Diabetes Care looked at over 500,000 participants and showed a reduction in risk for diabetes type 2 of 14% with every 100mg increase in daily dietary magnesium intake. Then in 2015, another researcher looked at over 100 individuals with prediabetes , manifesting  low blood levels of magnesium. The research was published in the Journal of Diabetes and Metabolism with the conclusion that an oral supplementation of at least 382mg of magnesium daily improved glycemic status in people with prediabetes. More studies will continue to look at how we can prevent and reverse Type 2 Diabetes  with the help of nutrients including magnesium. But in the meantime, it is a good idea for us all to look at our own intake. Evaluate the possible need to adjust it to meet the dietary allowance, which is recommended for ages 19-30 of 310 mg/day for women and 400mg/day for men; and ages 31-50 of 320 mg/day for women and 420 mg/day for men.

It is not necessary to rely on supplements to meet the recommendation. They can easily be met by natural magnesium found in foods. A tablespoon of almond butter has about 45 mg of magnesium, one cup of brown rice has 84mg and 1 cup of black beans contain 91mg for example.

Although pumpkin season may have ended, you can find pumpkin puree year-round in the grocery store. Therefore, the recipe below is a fantastic option to start working on bumping up your magnesium intake right away by combining some good sources from  almond butter, pumpkin, and even maple syrup. For a paleo diet option, make this recipe  with maple syrup and almond butter only. For a vegan option, use flax eggs which actually worked out very well in this recipe. Stay with the maple syrup, but you can use peanut butter or any one of your favorite Once Again nut butters. Since  this recipe  uses honey or maple as a sweetener and no sugar at all or flours, it  is also diabetic friendly, and gluten free. The serving size is helpful aiding in portion control for those watching their weight and total caloric intake each day.

Pumpkin Cake Bites from Once Again Nut Butter

Paleo Pumpkin Cake Bites

1 cup of pumpkin puree

¼ cup of maple syrup (or honey if preferred)

¼ cup of Once Again Creamy Almond Butter (or peanut butter)

¾ tsp of baking soda

1 tablespoon of almond milk

2 eggs (or flax eggs)

½ cup of coconut flour

2 teaspoons of pumpkin pie spice

¼ cup of dark chocolate chips

In medium sized bowl, mix pumpkin puree, maple syrup, and almond butter. Once well mixed, add in two  lightly beaten eggs. In separate bowl, mix coconut flour with pumpkin pie spice and baking soda. Then add  the dry mixture to the pumpkin mixture. Once well combined, fold in the chocolate chips and place in 8×8 baking dish lined with parchment paper. Place  it in an  oven preheated to 350 degrees Fahrenheit for 20-25 minutes. Once edges are golden, and center is done, remove from oven, and let it cool. Cut into small squares and serve as cake bites. Optionally, melt ¼ cup of chocolate chips and use as topping for the cake bites. Store in an airtight container for up to five  days.

Chickpea Veggie Stew

Chickpeas or garbanzos, whichever name you prefer, it doesn’t matter! These tiny legumes are a power house of nutrients, fiber, and protein to add to your plate. Interestingly, this legume has been cultivated for a very long time. Remains of its cultivation have been found in the Middle East from 7,500 years ago. It is part of a legume family called Fabaceae, which includes peas and sweet peas.

Dried chickpeas are a tough legume that requires a lengthy amount of cooking to make it ready to consume. They are usually rapidly boiled for ten to 15  minutes and then simmered for two to three hours. To speed up the process, you can soak them for 12-24hrs prior to cooking and shorten the simmering time  down to 30 minutes. Most people skip this time-consuming procedure and buy the canned variety.  This is a fantastic  option to have, as long as you choose a brand that uses the minimum amount of salt needed for preservation. By the way, the  water that you discard from the can, or from your pot after cooking is called “aquafaba.” If you haven’t heard of it before, stay tuned, as we hope to experiment with this ingredient soon in our own recipes. It is a liquid which contains nutrients from the legumes cooked in it, and can even be used as an egg substitute in some recipes!

Chickpeas are also the main ingredient in hummus when combined with tahini and spices. There are many ways to enjoy chickpeas, including in soups, in salads, or as a main dish. They are well-known and regarded for their protein content. One cup of cooked chickpeas provides about 11 grams of protein, while delivering  just 210 calories. This plant protein comes packed with 10 grams of fiber, vitamin B6, iron, calcium and magnesium. With that many nutrients in play, chickpeas are ideal as a main dish any day!

Our recipe below takes this mild tasting legume and infuses it with rich, deep flavors to elevate this simple bean to entrée status. A thick and creamy sauce made up of ginger, olive oil, red peppers, onions and cashew butter complements the texture of garbanzos. Steamed carrots and yellow summer squash complete the dish forming a delicious vegetable stew. Serve it warm with a side of brown rice, or by itself as soup.

Cashew butter thickens this sauce without overpowering the taste of the spices and vegetables. Most nut butters work well as thickeners to sauces, but their flavor comes through in the result. At times, this is just what you want, but when you are looking for a thickener that doesn’t impact or clash with other ingredients, then cashew butter should be your first choice.

Let us know if you try this recipe and how you like it in the comments section below. Since it is a vegetable stew, the more veggies you add, the better. Feel free to add zucchini, eggplant, beets or whatever is in season at the time in your area.

Chickpea and Veggie Stew on Once Again Nut Butter Blog, gluten free and vegan

Chickpea Veggie Stew

¼ cup of chopped onions

2 tablespoons of fresh minced garlic

½ cup chopped red peppers

½ cup sliced carrots

2 medium sized summer squash, diced

2 cups (or 1 can) of chickpeas, drained and rinsed

½ teaspoon of dried ginger

4 tablespoons of Once Again Nut Butter Creamy Cashew Butter

1 ¼ cups of vegetable broth

1 tablespoon of extra virgin olive oil

First, steam carrots and summer squash for about 10 minutes, until soft. In separate medium sauce pan, add olive oil, garlic, ginger, onions and peppers. Let it sizzle for a few minutes until the onion is starting to brown. Then add in broth and cashew butter and bring everything  to a boil and then remove from stove top heat. Using a had processor or blender, blend mixture until smooth. Return the mixture to the  stovetop set at medium heat ,and add in squash, carrots and chickpeas. Cook for about 10 minutes and serve warm! It’s optional to serve this stew with brown rice or noodles!

Lemon Poppy Seed Muffins

Why do we of any side effects one can experience from opium in its pure form.   Poppy seeds do however have a unique nutty aromatic flavor that eat poppy seeds? Poppy seeds, although derived from the same plant that also yields  dangerous opium compounds, are worry-free, in terms of consumption.  Ancient Egyptians and Arabs appreciated these seeds long ago. Nowadays most poppy seeds come from Turkey, France, and Eastern Europe. Thankfully, poppy seeds have stayed  around.  They are known for their flavor complexities.  They  contain antioxidant properties and some important nutrients as well.

Poppy seeds are rich in oleic and linoleic acids; their husks are a good source of fiber, and they are an excellent source of B-complex vitamins, including thiamin and folic acid. They also contain a good amount of iron, copper, calcium, potassium, manganese, zinc and magnesium.

However, we can’t ignore that these  tiny seeds come from the same plant that yields a dangerous drug. Are any of those chemicals perhaps also found in the seeds? As a matter of fact, poppy seeds do contain a very small level of opium alkaloids, such as morphine, thebaine, codeine and papaverine. No need to panic though – these tiny levels of opium alkaloids are one of the reasons poppy seeds are perfect to consume when trying to manage stress and anxiety. In the amounts found in the seeds, these opium alkaloids, when consumed, soothe  nervous irritability, acting as painkillers.

Although lemon poppy seed muffins are nothing new to the bakery scene, I had never ventured out to make my own at home. There are a few things I found to be very important regarding this task. First if you are looking for a fresh, strong lemon flavor, it is imperative that you use fresh lemon juice and lemon zest as opposed to bottled lemon juice . There is no real replacement for lemon zest. Also, the poppy seeds should be the very last ingredient added to the mixture. To keep them lower in overall calories and added sugar, I used a stevia sugar baking mix. You may also use coconut sugar, regular sugar, or for an even lower calorie and lower  carbohydrate  version, just skip the sugar all together. No adjustments are necessary for  the rest of the recipe! It works just as it is. Once Again Cashew Butter added all the moisture and texture required for a perfect muffin without adding extra sugar or trans fats. The only flavor that comes through in this muffin is the bright, sparkling lemon — cashew butter is added only to increase the protein content  and to boost  good fats.

This muffin is perfect with a cup of calming chamomile tea  at the end of a busy week! The powers of poppy seeds, combined with cashew butter’s natural levels of magnesium, coupled with its calming properties makes it a nice way to relax and enjoy a healthy snack!

Lemon Poppy Seed Muffins from Once Again Nut Butter

Lemon Poppy Seed Muffins

2 cups of  oat flour (If you grind your own, make sure that it is finely ground.)

½ cup of coconut sugar (or a stevia baking mix equivalent)

1 tablespoon of  baking powder

¼ cup of poppy seeds

¾ cup of milk of your choice

2 tablespoons of lemon juice

2-3 tablespoons of lemon zest

1 whole egg

1 teaspoon of vanilla extract

6 tablespoons of Once Again Cashew Butter

Preheat oven to 350 degrees Fahrenheit. Start by combining cashew butter, sugar, and egg, mixing until soft. Add  lemon juice, vanilla and milk. In separate bowl, mix oat flour, poppy seeds and baking powder,  and then  combine the dry mixture with wet ingredients. Finally add in the lemon zest. Mix well and pour into either a loaf pan or muffin pan. Bake until a toothpick can be inserted and removed clean,about 25 minutes for large muffin pan. Store in an airtight container for up  to five  days.

Frozen Peanut Butter Bark

We are breaking all traditions with this recipe! Peppermint bark is a chocolate treat generally made up of peppermint candy pieces captured in white chocolate on top of  a bed of dark chocolate. We usually find it  in  stores during  the second half of the year as we near holiday season. There have been many twists on this recipe over the years, and quite a few of them include peanut butter. However, this one has just about one thing in common with the original bark,  well,  maybe two. There is chocolate in this version, and the last step of the recipe is similar since you break it apart to form large pieces of bark.

Perhaps the most dramatic difference between the original and this recipe is that this one sets in the freezer  and remains there to deliver a frozen bark that will certainly find a place in your recipe box right along  with your  other bark recipes. The best twist in this recipe is the fact that you can make it so very quickly. It takes just a few minutes to mix up the ingredients, spread it thin on parchment paper and place  it to the freezer. A few minutes later, just break it up and enjoy! Maybe you’ll be pleased to know this version of bark is much lower in calories than the chocolate version, so you can enjoy several pieces at a time. It makes a great snack too, so you don’t have to just limit it to dessert.

Our frozen peanut butter bark features  yogurt as its  main ingredient. You can keep  this recipe extra lean by using no fat or low-fat Greek Style yogurt, or you can have a more satiating snack by making it with whole fat yogurt. The texture will be thicker and smoother with the full fat version as well, but the taste is only slightly different.

Sometimes breaking the rules just makes all the sense, and the results are better than one can imagine! With  our version of bark, you’ll get a healthy dose of plant protein from the peanut butter, combined with the protein from yogurt.

If you don’t feel quite daring enough to leave all traditions behind, just adapt this recipe a bit. Instead of the almond butter drizzle, add in the crushed peppermint candy pieces to  the mixture as well as  the  topping. Just make sure the peppermint is nearly crushed due to the time it will spend in the freezer to harden. As with all our recipe creations, we love to hear what you’ll do with it next! Share your creations with us on any social media  platform of your choice, or in the comments below.

Frozen Peanut Butter Bark by Once Again Nut Butter Blog

Frozen Peanut Butter Bark

 1 cup of plain yogurt (or vanilla)

2 tablespoons of Once Again Crunchy Peanut Butter

1 squeeze pack of Once Again Almond Butter (or a tablespoon from the jar)

1 tablespoon of chocolate chips

Mix yogurt with peanut butter, then spread  it on parchment paper until you achieve about a quarter-inch thickness. Drizzle the almond butter over  the mixture  and sprinkle with  chocolate chips. Place  it in  the freezer for 45 minutes, and then break  apart  with your hands and place pieces in airtight container. Store in the  freezer.  This bark  melts quickly when left at room temperature. Enjoy!