Granola Bars. {Carrie}

I haven't a clue why these aren't up on this blog yet. They're a family favorite and I've been making them for years. Starting the day after Carrie made some for me.

Shayne loves them because I sent a batch with him to France when he went with my dad and brothers to watch the Tour de France and go cycling... so it takes him back to the mountains of France. May not to the same for you... but I promise, you'll love them.

 

Double the batch up and freeze a pan, they're awesome from the freezer. Keep them in the fridge. You can change them up with what you like... but here's our favorite way...

 

2/3 cup natural peanut butter

1 cup honey

Mix together- will be very difficult. I let the kitchen-aid have at it.

1 1/3 cup whole wheat flour

2 2/3 cup oats

1/3 cup wheat germ

1 1/2 cup nuts (combo is best)

1/4 cup chia seeds

1/2 cup mini chocolate chips

1/2 cup raisins (we omit, aren't raisin in bar fans)

 

Add into the peanut/honey mixture and blend until all incorporated. Press good and firm into a 9x13 pan.  Bake at 350*F for 15 minutes.

Let cool and cut into squares. Keep in the fridge when you're not chowing down on them.

 

*Ours are usually a bit crumbly because I add more nuts and not any more "glue". But it's all good.

Orange Creamsicle Cookie Clusters.

my visiting teacher brought me these orange creamsicle cookies over, and i was in love. i merged the original recipe with this carrot oatmeal cookie recipe i love! They are AWESOME... the citrus with the mac nut and the white chocolate. Come on now. SO good. I've done without out the chips too, and still... so good.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup macadamia nuts
1/2 cup real maple syrup, room temperature
1/2 cup unrefined coconut oil, warmed until just melted
1 teaspoon vanilla extract
2 tablespoons fresh orange zest, grated
1/2-1 cup white chocolate chips (grain sweetened)

Preheat oven to 375*F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and white chocolate chips. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, vanilla and orange zest. Add this to the flour mixture and stir until just combined. Cool in fridge for an hour.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Monkey Buns.

This was a recipe I merged into making it vegan from a recipe from Rachael Ray and Reversing Diabetes. I loved these little buns prevegan days and remembered the yummy Oatmeal Drop Scones, and figured I could merge them. And I did. And they were yummy! Here goes...

1 large banana, thinly sliced
1 cup honey
2 to 3 tablespoons ground cinnamon
1 cup old-fashioned oats
1 1/4 cups whole wheat pastry flour
1 teaspoon sugar/agave nectar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups nondairy milk
1 tablespoon lemon juice or vinegar

Preheat oven to 400ºF. Spray 10 cups of a 12-cup muffin pan with nonstick cooking spray.

In each cup of the tin, lay down a few slices of banana and cover with about 1 tablespoon honey and a pinch of cinnamon.

Grind the oats to a fin meal in a dry blender. Pour into a medium bowl and add the flour, sugar/agave, baking soda, and salt. Mix well.

Mix the nondairy milk and lemon juice or vinegar in a small bowl. Pour into the dry mixture and stir briefly with a fork. Drop spoonfuls into muffin tins. Smooth the tops a bit with a wet fingertips. Bake for about 15 minutes.

When the scones come out of the oven, let them cool for a couple of minutes then place a large platter or baking sheet on top of the muffin pan. Carefully, but quickly, invert the biscuits. Remove the muffin tin and serve warm. Yum.

Carrot Oatmeal Cookies.

After loving Nikki's Healthy Cookie on 101 Cookbooks, I saw a related to link for these... read the ingredients and fell in love as I made them in my mouth. I was so excited to make them... and they did NOT disappoint. A tad crumbly... but so, so awesome and moist. And can you say healthy!? I made them and then sent the link right to Natalie... hoping I could pay her back for the first healthy cookie intro.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

101cookbooks

Makes about 2 1/2 dozen cookies.

Peach Crumble.

I've been wanting to make this for about forever... but always forgetting the kuzu when I was at a health food store. We were celebrating 2 birthdays, the super bowl was upon us... My parents, my sister and her family were coming over... so, I said forget it... and just subbed arrowroot.

SO glad I did... and I think they were too. It was quickly gone and everyone wanted more. I put a dollop of whipped cashew cream on top... yum....

When I made it the first time, there was way too much topping for fruit... so, I saved the topping and made it again later that week. The next time I make I'll either double the fruit or half the topping... just depending on what I need it for. Also, the second time around I swapped the blueberries with raspberries and loved it even more. SO good.

2 1/2 - 3 cups peaches, sliced fresh or thawed frozen
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu, arrowroot or corn starch
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
pinch of fine sea salt

topping
3 cups rolled oats
2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour {just grind in the blender until it's fine}
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower/coconut oil
3/4 cup brown rice syrup/date syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts

Preheat oven to 350*F.

Combine the peaches and blueberries in a 9" x 13" baking dish.

Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk he kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.

Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving.

The Kind Diet

Alicia Silverstone

serves 4 to 6

page 194

Nikki's Healthy Cookie.

My early on healthy-eating inspire-er friend, Natalie, passed this recipe onto me. She told me that I needed to try them... so I, of course did...  and they made me very, very happy. All normal stuff everyone should have on hand. So, get to cookin these up peeps or patiently wait for your bananas to ripen so you can!

Another great thing about eating a plant-based diet - no worries on eating the cookie dough! Lick on Coco Bean!

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal {just blend in blender}
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

ya'll can thank my friend natalie for this one...

she got it from 101cookbooks

Robyn's Granola.

This is a GreenSmoothieGirl one, you can see her video of it here. And, we're all in love here. This is Ava's favorite thing to take for lunch {almond milk in the soup container, peaches and granola in ziplocks... and she makes it at the table herself.} Shayne and the rest of us eat it as a snack. So yummy. Plus, when you make it your house will smell amazing. Bottle that up and put it in a candle.

8 cups rolled oats

1 cup raw wheat germ

1 cup shredded unsweetened coconut

1/2 cup ground flax seed

1 1/2 cup nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)

1/4 cup sesame seeds

2 tablespoons cinnamon

Combine all in a big 'ole bowl (yes, that's a technical term). I always like to pulse the nuts in a food processor. Not into nut dust, but broken up since the kids aren't fans of big 'ole chunks of nuts (there's that technical term again). The nuts are SO yummy after they're roasted a bit... so keep 'em a little chunky.

1/2 cup agave nectar

1/2 cup grade B maple syrup (or molasses)

1/2 cup water

1/2 cup coconut oil (cold pressed, unrefined)

1 tablespoon vanilla

Combine all in a pot and heat on stove until barely melted. Add to oat mixture and stir til well combined. Lay out on baking sheets, with a lip, or in a big baking roasting pan. Bake at 250* for 45-90 minutes until dry, stirring well every 20 minutes.

Yum! I love it with unsweetened vanilla almond milk and peaches.




{{p.s. - I totally took that picture up top, and I think I actually may have gotten the hang of photographing my food. Na, probably just really good lighting.}}



Calzones.

My Mom and I have been meaning to test out a vegan "cheese" sauce. We even bought a case of the nutritional yeast and were ready to go. We just had to find the right one. 

Enter a conversation with Mandy telling me about this recipe on our friends blog that had a vegan cheese sauce. I was super excited to check it out and give it a try. It did not disappoint! I hijacked her recipe and made a few of my adjustments below. Thank you Brooke!! What's awesome about it is it's endless possibilities!!

Calzones

pizza dough recipe (below)

tomato sauce
basil
mozzarella "cheese" sauce (below)
toppings: chopped onions, diced cremini mushrooms, chopped baby spinach, roasted red peppers, tomatoes, etc.

Make pizza dough. While it is rising prepare the filling. For the filling saute the veggies for a couple minutes. Make sure they're still tender-crisp. You definitely don't want soggy veggies! After the dough has risen, roll it out onto an oiled jelly roll pan. Spread your sauce lengthwise on half of the dough, sprinkle with basil. Layer with veggies. Top with mozzarella "cheese" sauce. Flip over the empty half of the crust and press down around the edges to seal in filling. Bake at 350 degrees for 20-25 minutes or until golden brown. Slice and serve!

Whole Wheat Breadstick Dough

1 1/2 cups warm water
1 tablespoon yeast
2 tablespoons shy agave nectar
2 teaspoons salt
3 cups whole wheat flour

Mix water, yeast and agave. Let sit for about 3-4 minutes. Add 1 1/2 cups flour and salt to mixture. Mix until smooth and elastic. Add remaining 1 1/2 cups flour. Knead for 3-5 minutes. Place on lightly oiled jelly roll pan to rise for 10 minutes (can skip this step if in a hurry).

Mozzarella Cheese Sauce-Vegan

I cannot wait to use this for other things. Brooke says to make it smoky add 1/8 teaspoon of liquid hickory smoke. Yum!!

1 cup water
2 small cloves of roasted garlic
2 tablespoons fresh lemon juice
1-2 tablespoons tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 tablespoons rolled oats
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon dry mustard
1 1/2 teaspoon onion powder
1/2 teaspoon salt

Place all ingredients in a blender or food processor and blend until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

Belly Biters: TOTAL hit!! And better yet, it didn't have that I want to be like cheese, but I'm not, taste. Yum!

Oatmeal Drop Scones.

Traditional Scottish skon recipes contained no fat at all. They were eaten immediately, warm and fresh, as these should be. Enjoy them with low-sugar jam.

1 cup old-fashioned oats1 1/4 cups whole wheat pastry flour1 teaspoon sugar/agave nectar
1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups nondairy milk
1 tablespoon lemon juice or vinegar

sprinkle with raw sugar (optional)

Preheat oven to 400ºF. Grind the oats to a fin meal in a dry blender. Pour into a medium bowl and add the flour, sugar/agave, baking soda, and salt. Mix well.

Mix the nondairy milk and lemon juice or vinegar in a small bowl. Pour into the dry mixture and stir briefly with a fork. Drop by large spoonfuls onto 2 nonstick baking sheets, making 12 mounds. Smooth the tops a bit with a wet fingertips. Bake for about 15 minutes. Split with a fork while still hot.

Dr. Neal Barnard's Program for Reversing Diabetes:

The Scientifically Proven System for Reversing Diabetes without Drugs