Tag Archives: oats

Dudley’s Fruit Bars 2.0

I’ll start off by saying these are NOT gluten or dairy free. You are absolutely welcome to substitute a whole grain gluten free flour blend like this one and use butter substitute or coconut oil, and I’ll probably do that myself at some point and let you know how it turns out, but if you get to it first, please comment and let us all know! We recently discovered the source of my gluten issues was leaky gut and Candida, and since we’ve actively healed a lot of it, I can tolerate small amounts of whole wheat flour and dairy without any reaction. This is why you’ll notice a new category at the top called “Candida Friendly”. If you’re looking for specifically gluten and dairy free recipes, there’s a tab special for you as well so you can skip past recipes that may not work with your dietary needs. Thank you for your understanding as I embark on this new journey! I assure you, there will still be plenty of new gluten and dairy free recipes, as I’m still sticking mostly to that diet.

In the mountains of California, in the tiny town of Santa Ysabel, there’s a bakery famous throughout southern California- Dudley’s. In fact, my sister-in-law named their enormous, slobbery dog after it. He’s cute, for a blockhead that can bruise you with his tail. Dudley’s bakery is especially famous, not just for their bread, but for their almost gingerbread-like cookies, called Fruit Bars. They’re rectangular, hearty, molasses-type cookies, with a strong emphasis on ginger and raisins, and they’re my husband’s favorite EVER (emphasis his). So, naturally, I needed to be able to make them, since we live in Wisconsin, but in such a way that enabled myself to eat them as well. Let’s face it; baking something yummy that you can’t eat just sucks, and I won’t do it if I can avoid it (unless I’m being paid…I know, I’m a pushover). I checked out the ingredients and did a random search for cookies with a similar mouthfeel, since there’s no way I’m using “malted barley flour” whatever that is, as well as tons of honey and molasses, which makes them delicious and gives them this caramelized outer layer (which I was able to achieve with WAY less sugar and low glycemic to boot, which my candida self LOVES). Granted, I can’t gorge myself on these- they do still contain some sugar, but they are great for a now-and-then treat, and mucho brownie points with the husband! I found this recipe, and naturally did things completely differently. Enjoy!


Dudley’s Fruit Bars 2.0

Preheat oven to 350 degrees F

In mixing bowl, combine dry ingredients:

2 cups whole wheat flour

1 cup oat flour (just stick some old fashioned oats in the food processor for a bit)

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp ginger

Cream together:

6 Tbsp butter, softened (You’re welcome to try it with coconut oil to make it even more candida-friendly)

1/4 c xylitol or preferred “sugarless sugar”

Add 2 eggs

1 tsp vanilla

1/3 cup coconut nectar

Blend thoroughly, then slowly add the dry ingredients.

Once mixed, fold in 3/4 – 1 cup of unsweetened dried fruit of choice– I used cranberries (You don’t want to use too many or you’ll add way more sugar than you want to eat, if you’ve got candida like me)

Scoop onto a parchment lined baking sheet and bake for 15 minutes. Allow to cool on pan.

Makes about 18 cookies, more if you use a smaller cookie scoop.


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Granola (Secret Family Recipe)

So sorry for the delay in posts…I’ve been having some health issues recently. Fibromyalgia + winter in Wisconsin = Pain, anger, and pining for California. Speaking of California, one of my favorite memories is the spring break I spent there in order to audition for a vocal performance scholarship at my dream college (which I got!). Every morning that week was spent on the front porch, smelling the orange blossoms, toasting in the sun, drinking coffee, and eating yogurt and granola before going for a run on the beach. There has been a granola recipe in my family for years, and we’ve all tweaked it to our personal tastes. Here’s my version! (It’s probably the healthiest of all of them…just sayin’.) Guess it’s not a secret anymore!

You can switch out the nuts to whatever you’d like, including seeds, if you’re tree nut allergic. Pepitas (pumpkin seeds) and sunflower seeds would be delightful in here. Check out the chart in the bottom for seed benefits from The Body Unburdened‘s post. She’s got a lot of great info on a chart and the post elaborates even more. The yogurt I’m eating here is the Greek Style Raspberry So Delicious Coconut Milk yogurt. Very tasty!



Preheat oven to 325 degrees F

In a big bowl, mix:

4 c. old fashioned oats

1 c. unsweetened coconut

1 c. chopped pecans

1 c. slivered almonds

1/2 c. quinoa flakes

In a small bowl, melt

3/4 c. coconut oil, trans-fat free margarine (for a buttery taste), or butter, if you can eat it

Then add:

3/4 c. light brown sugar or 1/2 c. raw honey or agave nectar

2 tsp. vanilla

1 tsp. coconut extract (Unless you’re using unrefined [virgin or extra virgin] coconut oil, which lends a coconut flavor already. You can also switch it out for rum extract, almond extract…get creative!)

1/2 tsp salt (omit if preferred)

1/4 c. flax seeds

Mix it all together and then pour over oat mixture. Stir it all up and scoop onto jellyroll pans (cookie sheets with edges), as thinly as possible. You should be able to see the pan a little bit through it. Make sure it’s evenly distributed.

Bake for 30 minutes at 325 degrees. I usually end up with 2-3 pans with one recipe. 



Posted by on March 6, 2014 in Breakfast


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