Recipes

Nutty Quinoa Granola Bars

Ingredients:

  • 1 cup oats
  • ½ cup uncooked quinoa
  • 1 cup almonds, chopped
  • ½ cup pumpkin seeds
  • ½ cup unsweetened coconut
  • ¼ cup sesame seeds
  • ¼ cup hemp hearts
  • ¼ cup ground flaxseed
  • 15 medjool dates
  • 2 Tbsp warm water
  • ¾ cup peanut butter
  • ¼ cup almond butter
  • ¼ cup honey
  • 1 tsp vanilla
  • Optional: ½ cup dark chocolate chunks

Directions:

  1. Toast the oats and quinoa in a saucepan over medium heat until fragrant. Once you start to hear a popping sound, you know it is almost done. Remove from heat and let cool completely (can place in the fridge to speed up the process)
  2. Combine almonds, pumpkin seeds, coconut, sesame seeds, hemp hears and flaxseed in a large bowl. Mix in the cooled roasted oats and quinoa. Set aside.
  3. Place medjool dates and warm water in a food processor. Pulse until dates become a paste.
  4. Combine the peanut butter, almond butter and honey in a glass measuring cup. Heat slightly until a smooth, liquid consistency.
  5. Add the peanut butter mixture to the dates. Pulse until smooth. Add in the vanilla.
  6. Pour the peanut butter/date mixture into the large bowl containing the dry ingredients. Stir until well combined.
  7. Press granola bar mixture into a 9” x 9” pan.
  8. Place pan in the fridge for at least 4-5 hours to let granola bars set.
  9. Remove from pan and cut into bars or squares.

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Banana Date Nut Muffins

Ingredients:

  • 2 cups Nutriblend flour
  • 1 ½ cups natural wheat bran
  • 1 cup All Bran cereal
  • ¾ cup large flake oats
  • ¼ cup ground flaxseed
  • ¼ cup wheat germ
  • ½ cup unsweetened coconut
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • 1 ½ Tbsp baking soda
  • 2 cups buttermilk
  • 1 ½ cups dates
  • 1 ½ cups water
  • ½ cup oil
  • 2 eggs
  • ¼ cup molasses
  • 3 ripe bananas, mashed
  • 1 cup raisins

Directions:

  1. Preheat oven to 350ºF
  2. Line muffin tin with muffin liners and set aside.
  3. Mix the buttermilk and baking soda in a large measuring cup. Let stand while preparing the other ingredients. (As the baking soda activates, the mixture should expand in volume)
  4. In a medium pot, bring the water and dates to a boil. Cook for approximately 5 minutes, stirring frequently until thickened. Remove from heat, transfer into a bowl and cool slightly.
  5. Mix flour, wheat bran, All-Bran cereal, oats, flaxseed, wheat germ, coconut, pecans and walnuts in a large bowl. Set aside.
  6. Mix oil, molasses and eggs.
  7. Mash the bananas and add to the thickened date mixture. Stir to combine and add the egg mixture.
  8. Add all wet ingredients together, combining the buttermilk mixture with the banana/date mixture.
  9. Combine the wet and dry ingredients and stir until just combined. Stir in the raisins at the very end.
  10. Distribute batter evenly among the muffin tins, filling each one until heaping. Should make approximately 24 muffins.
  11. Bake for about 25 minutes.
  12. Remove from oven and let muffins cool completely on a wire rack.

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Shortbread Cookies

Ingredients:

  • 1 ½ cups butter, softened
  • 2 cups flour
  • 1 cup cornstarch
  • 1 cup icing sugar
  • ¼ tsp salt

Directions:

  1. Preheat oven to 300ºF
  2. Cream butter in a large bowl.
  3. Add flour, cornstarch, icing sugar and salt. Mix until thoroughly blended.
  4. Wrap dough in wax paper and chill until firm.
  5. On a floured surface, roll dough with rolling pin and cut into shapes using cookie cutters.
  6. **Option to use dough immediately, add chocolate, chopped nuts or other add-ins and shape into balls.
  7. Place dough balls or shapes onto cookie sheet.
  8. Bake for approximately 15 minutes or until edges are slightly golden.
  9. Remove from baking sheet and let cool completely on a wire rack.
  10. Decorate with icing if you wish.

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Granola Bars

Ingredients:

  • 1 cup peanut butter
  • ¼ cup honey
  • 2 eggs beaten well
  • 6 cups granola

Directions:

  1. Measure 6 cups of granola into a large bowl. Set aside
  2. Heat peanut butter and honey in a microwave safe bowl for approximately 2 minutes or until just about to boil.
  3. Beat eggs in a separate bowl. Add to the hot peanut butter/honey mixture and mix vigorously (you don’t want the egg to cook and separate out of the mixture).
  4. Stir the peanut butter mixture into the granola. Mix well.
  5. Press into a 9” x 9” pan.
  6. Refrigerate for at least 4-5 hours or overnight.
  7. Cut into squares.

Granola

Ingredients:

  • 6 cups large flake oats
  • 1 ½ cups sunflower seeds
  • 1 ½ cups pumpkin seeds
  • 1 ½ cup chopped almonds
  • 1 ½ cups chopped pecans
  • 1 ½ cups coconut
  • ½ cup ground flax seed
  • ½ cup natural wheat bran
  • ½ cup oil
  • ½ cup honey
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 2 cups raisins
  • 2 cups cranberries

Directions:

  1. Mix the oats, seeds, almonds, pecans, coconut, flaxseed and wheat bran in a large roasting pan.
  2. Heat the oil and honey in a glass measuring cup until warm. Add the vanilla and almond extract.
  3. Add the honey mixture to the roasting pan ingredients and mix well.
  4. Bake at 250ºF for 2 hours stirring every 20 minutes.
  5. Remove from the oven and mix in the raisins and cranberries.
  6. Allow the granola to cool completely in the roasting pan.
  7. Store in a tightly sealed container at room temperature. **If making into granola bars, let the granola cool completely before using.

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Brownies

Ingredients:

  • 1 cup butter melted
  • 2 cups white sugar
  • 2 tsp vanilla or peppermint extract
  • 4 eggs
  • 1 cup flour
  • 2/3 cup cocoa
  • ½ tsp baking powder
  • 1 cup chopped nuts or mint chocolate chips
  • or 8 squares semi sweet chocolate chopped
  • (or both nuts and chopped chocolate)

 Directions:

  1. Preheat oven to 350°F.
  2. Line a 9” x 13” pan with aluminum foil and grease lightly. Set aside
  3. Mix butter, sugar, and vanilla in a large glass measuring cup.
  4. Add eggs and mix well.
  5. Add flour, cocoa, and baking powder to mixture and mix until just combined. Do not over mix!
  6. Stir in chopped chocolate, nuts, coconut if desired.
  7. Pour batter into greased pan and bake for 20-25 minutes.
  8. Allow brownies to cool completely in pan on a wire rack.
  9. Chill before cutting into square.

Icing

Ingredients:

  • ¼ cup butter melted
  • 6 Tbsp cocoa
  • 1 cup icing sugar
  • 1 tsp vanilla or peppermint extract
  • 1 egg

Directions:

  1. Melt butter and add cocoa, icing sugar and vanilla. Mix well
  2. Beat in egg.
  3. Ice brownies while still warm, a few minutes after they come out of the oven.

 

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