Posts in sides and snacks
No-Bake Lemon Bar Bites
lemon bar bites

I’m in heaaaaven! Seriously, these bites are the best thing since sliced bread. The perfect all natural, no-sugar added, no-bake energy bites THAT TASTE LIKE LEMON BARS! You can’t get much better than that in my opinion.

no sugar added lemon bars
all natural lemon bar energy bites


PREP TIME: 10 minutes

CHILL TIME: 30 minutes

SERVES: 14 bites per batch


  • 1 C unsalted, raw cashews

  • 25 pitted dates

  • zest of 1/2 lemon

  • 3 Tablespoons lemon juice (about half a lemon)

  • 1/4 tsp salt

  • 1 -2 Tbs water (as needed)


  1. Add all ingredients to a food processor.

  2. Pulse until ingredients are chopped and mixture begins to clump into a rough paste. 

  3. Add additional water tablespoon by tablespoon if necessary, being careful not to add too much.

  4. Using a 1 tablespoon measuring spoon, roll mixture into ball shapes.

  5. Refrigerate bites for at least 30 minutes to help solidify.

no bake no sugar added lemon bar energy bites
Mini Cheddar Carrot Biscuits

It’s time to get your holiday recipe lineup together, and these bad boys should absolutely be on the top of your list. Gluten-free, bite-sized, and veggie-filled! A winning combination that will leave EVERYONE at your table satisfied!


Mini Gluten-Free Cheddar Carrot Biscuits


Prep Time: 1 hour

Cook Time: 15-18 minutes

Yield: 12 mini biscuits


  • 1 packet active dry yeast

  • 1/2 Cup warm water

  • 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)

  • 2 tsp xanthan gum

  • 2 tsp baking soda

  • 2.5 oz shredded carrots (about 2 thin carrots)

  • 1/4 tsp dried oregano

  • 2 oz shredded cheddar cheese

  • 1 Tbs olive oil

  • 1 Tbs sugar

  • 1 tsp salt

  • 1/4 tsp dried basil

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper


  1. Dissolve yeast into warm water for at least 10 minutes.

  2. In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.

  3. Also using the kitchen scale, measuring and separate the gluten-free flour.

  4. Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.

  5. In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast.  Mix well.

  6. Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.

  7. Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.

  8. Preheat oven to 350 degrees.

  9. Let dough rise again for another half hour.

  10. Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.

  11. Place in oven for 15-18 minutes.

  12. Let cool for half hour and enjoy!