8455 Colesville Road, #201, Silver Spring, MD 20910


GraceFull Recipes

Below is the basic recipe we use here at Grace for most of our Raw Bites on the tea cart.  We play around a lot with this recipe by adding spices and additional "add ins" and we encourage you to do the same! Our favorite spices this fall and winter have been cinnamon and ginger and raw cacao.  Our favorite "add ins" have been chocolate chips, brown rice crisp cereal and all kinds of seeds and nuts. As the weather finally warms up, we will play around with more spring and summer spices and add ins.  We're thinking, dried lemon peel, dried mango, unsweetened coconut...... 


Basic Nut Ball Recipe

  • 1 cup raw rolled oats
  • 1 cup non-fat dry milk
  • 1/2 cup natural nut butter (peanut, almond or cashew)
  • 1/2 cup pure honey

Line a baking sheet with parchment or wax paper. Set aside. Mix all ingredients together until a soft dough forms.  Here at Grace we use a stand mixer but you could use a hand held mixer as well.  With slightly moistened form into 1 inch or 2 inch balls and line up on the baking sheet.  Cover with foil and place in freezer to set (at least one hour).

You can play around with this recipe using different kinds of nut butters.  You can also add different spices such as cinnamon, ginger or nutmeg.  You can add up to 1/4 cup of different "add in" as well such as chocolate chips, raisins, chopped nuts, brown rice crisp cereal, chopped dried fruit, flax seeds, chia seeds, sunflower seeds, etc.....  If you are allergic to dairy, you can replace the non-fat dry milk with an equal amount of ground oats.


Almond Macaroon Granola Bars

  • 3 1/2 cups raw rolled oats
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/3 cup melted coconut oil or vegetable oil
  • 2/3 cup honey or maple syrup
  • 1 tsp almond extract

Preheat oven to 350 F.  Line a  11x7x2 baking pan with parchment paper.

Mix the first 6 ingredients until blended.  Add the oil, honey and extract and mix until a sticky dough forms. With slightly damp hands press the dough into the prepared pan.  Make sure the dough is distributed evenly in the pan.  Bake for 20-25 minutes or until edges are golden brown.  Let cool completely (at least 4 hours) and cut into desired size bars.  Can be stored in air tight container. 


No Bake Oat and Flax Seed Balls

  • 1 cup raw rolled oats
  • 2/3 cup crispy rice cereal
  • 1/2 cup natural peanut butter
  • 1/4 cup ground flax seeds
  • 1/4 cup dry nonfat milk (if lactose intolerant, this can be replaced with an addtional 1/4 cup of ground flax seeds, or wheat germ)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Combine all the ingredients in a medium bowl and mix thoroughly.  Roll into 2 inch balls and store in refrigerator for up to 10 days.

Honey Almond Granola Bars

  • 3 and 1/2 cups rolled oats, toasted until golden brown and cooled to room temperature
  • 1/2 cup crispy rice cereal
  • 1/3 cup canola oil
  • 2/3 cup honey
  • 1 tsp vanilla extract (can be substituted with almond extract for extra almond flavor)
  • 1 cup slivered almonds
  • 1/2 mini chocolate chips (optional)

Preheat oven to 350.  Line a 9x13 baking pan with parchment paper. Mix the canola oil, honey, extract, almonds and chocolate chips in a large bowl until well combined.  Add the oats and crispy rice and mix until completely blended.  With slightly damp hands, press dough into the prepared pan until even and smooth.  Bake for 20-25 minutes or until golden brown.  Let cool completely. Cut into bars.


Tuscan Kale and White Bean Winter Soup

  • 2 15-oz. cans cannellini or navy beans, rinsed and drained
  • 1 T. olive oil
  • 1 red bell pepper, chopped into 1/2 inch cubes
  • 1 small onion, thinly sliced
  • 1 large russet potato cut into  1/2 inch cubes
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup water
  • 2 T. fresh parsley, chopped
  • 1 T fresh thyme
  • 1 Bag Tuscan Kale roughly chopped

Heat oil in large pot  over medium heat. Add bell pepper and onion, and season with salt and pepper. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.

 Add broth, water, beans, parsley and thyme to pot; bring to a boil. Reduce heat to medium-low, and simmer 12 to 15 minutes. Add kale, and season with salt and pepper. Simmer 5 minutes, or until kale is wilted.


Sunflower Chia Seed Balls

  • 2 cups raw oats coarsely ground
  • 1/2 cup almond butter
  • 1/2 cup crispy rice cereal
  • 2 Tb nonfat dry milk
  • 1/3 cup honey
  • 2 Tb chia seeds
  • 1 Tb flax seeds
  • 2 Tb raw sunflower seeds
  • 1 tsp vanilla extract
  • 1 Tb Barley Malt syrup

Mix all ingredients in a large bowl (or a stand mixer with paddle attachment).  Form into 1 inch balls.  Keep in air tight container in refrigerator.

Peanut Butter Brown Rice Crispy Treats

  • 4 cups crispy brown rice cereal
  • 2 Tb chia seeds
  • 1 Tb flax seeds
  • 2/3 cup natural peanut butter
  • 1/3 cup brown rice syrup
  • 1/3 cup honey or maple syrup
  • 1/3 cup of you favorite add in: raisins, chocolate chips, dried cranberries, black currants, etc.
  • pinch of sea salt

Line an 11x 9 baking dish with parchment paper. In a large bowl, mix the cereal and seeds. 

In a small saucepan over medium-low heat, combine the peanut butter and syrups until just warm and smooth.  Don't over heat.  Add the warm peanut butter/syrup mix to the cereal mix.  Combine.  Add your favorite add in and continuing mixing until well incorporated.

Press the dough into the prepared pan using slightly dampened hands.  Let cool completely then cut into squares.

Almond Meal Oat No Bake Bites

  • 1 cup rolled oats
  • 1/2 cup brown rice crispy cereal
  • 1/2 cup almond meal
  • 3/4 cup non-fat dry milk
  • 1/4 cup mixture mini chocolate chips & black currants
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 1 teaspoon almond extract

Mix all the dry ingredients until combined.  Add the almond butter, honey and almond extract and mix until fully combined. With damp hands, roll into 1 inch balls then lightly dip in almond meal.

Lavender Honey Muffins (gluten free) Or Lavender Chamomile Honey Muffins

  • 2 cups almond meal
  • 1/2 teaspoon baking soda
  • pinch of sea salt (fine crystals)
  • 2 tablespoons culinary lavender, chopped (OR 1 tablespoon culinary lavender, chopped AND 1 tablespoon dried chamomile flowers, chopped), plus a little extra (unchopped) for garnishing
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1/4 cup honey

Preheat oven to 350.  Mix all dry ingredients until well combined.  Whisk together all the wet ingredients and add to the dry ingredients until well incorporated. Pour batter into lined muffin tins, filling only halfway. Garnish with a sprinkling of lavender and one chamomile flower on each muffin.  

Bake for 25 minutes or until golden brown.  Do not over cook.

Nut Butter Cranberry Crisp Bars

  • 1 cup pure honey
  • 1 cup natural nut butter (peanut, almond or cashew)
  • 2 cups raw rolled oats
  • 1 cup brown rice crispy cereal 
  • 1/2 sliced raw almonds
  • 1/2 cup dried unsweetened cranberries

Line a 9x12 baking dish with parchment or wax paper.  Put honey in a saucepan over medium heat and bring to a boil, stirring constantly. Let it boil for one minute or until honey starts to bubble and foam.  Remove from heat and stir in the nut butter.  Whisk until smooth.  Add the oats, brown rice cereal, almonds and cranberries and stir until completely incorporated.  Quickly transfer the mixture to the prepared baking dish and, with moistened hands, spread evenly.  Cover with plastic wrap and put in refrigerator to set (at least one hour).  Cut into bars or squares.