Almond Cherry Cereal Bars

Crumb-Topped Pecan Cherry Cereal Bars
Relish publication - March 2011

'Oats and puffed rice are combined with crunchy pecans to make an easy press-in dough that works double duty as a cookie-like bottom and crumbly top. A layer of cherry fruit spread in between adds fresh flavor and color.'

1 c. flour (Whole Wheat) Just made this with almond flour and it is wonderful!!!!!!
1 c. quick-cooking oats
1 c. puffed rice cereal (preferably brown rice)
1 c. chopped pecans (substituted chopped almonds)
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/3 c. packed brown sugar (I used sucanat..non refined cane sugar)
1 tsp. vanilla extract
1 (10 oz.) jar cherry all-fruit spread

 Preheat oven to 350º. Butter a 9" square baking pan.
 Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in medium bowl.
 Using an electric mixer, beat butter, sugar and vanilla in large bowl until well bended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1-1/2 c. of the dough for the topping. Press remaining dough evenly into bottom of pan.
 Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cook 15 minutes. Slice into 12 bars.

*Old-fashioned oats gives this a chewier texture.

** I found the puffed brown rice cereal at Walmart in the gluten free section.

***I think just about any kind of nut would be good in this recipe! Toasted slivered almonds I think would had a whole new flavor.

Sweet Potato, Apple and Cranberry

A friend brought this to church as a fellowship side dish.
I had to have the recipe!  This presents so many opportunities from pie filling, a delicious topping on waffles, wonderful companion to vanilla yogurt....to name a few....

It is such a healthy treat!

I must admit with my family...I can never make a single batch....usually I am making this x4 or x8!  I love having it "left over" so I can get creative with it.


1 lg sweet potato, diced

1 lg apple, diced
1/4 -1/2 cup dried cranberries
1 TBS butter melted
1 TBS maple syrup or honey (orig recipe called for brown sugar)
pinch of salt
1/2 - 3/4 tsp cinnamon

Bake covered @ 375 until tender.

or....the original recipe said to just microwave it covered for 8-9 minutes if you don't feel like heating the kitchen;-)

Healthy quick b-fast

Vanilla yogurt (2 lb tub of plain yogurt, 1 tsp vanilla, 1 tsp stevita spoonable stevia)  that's it...just that simple and you control what is in it!  No artificial flavors, corn syrup or nutri-sweet....just clean eating....that is what wellness dining is about.


Granola

Top with fresh fruit....waa-laa!  Healthy b-fast!

Oatmeal Waffles

2 eggs
2 cups oatmeal flour *
1/2 cup canola** (if avoiding canola, and want a more natural option, 1/2 cup melted butter works well!)
1 3/4 cup milk (if trying to avoid dairy...often the body is able to digest yogurt or keifer)
4 tsp. baking powder
1/4 tsp. salt

Heat waffle iron. Combine dry ingredients. Add the eggs, milk and oil. Mix well to batter consistency and smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops.

*if wondering what oat flour is and where you can get it...........I use quick oats and grind them in a food processor or blender. I used to grind it each time I needed it for a recipe...now I just grind a canister full at a time. It is handy to have it ready when I need it!

**(when using 100% oat flour in order to keep the waffles from sticking to the waffle iron it is important to spray the waffle iron or baste it with butter. There is nothing much more frustrating than waffles sticking to the iron when children and hungry man awaits their waffles!!!)

Hearty Oatmeal Pancakes

I attribute using a lot of oatmeal in my diet to my weight loss. The complex carbohydrates keep one feeling full longer and also do not spike the blood sugar like white, refined, processed foods. I encourage you to try these. I will tell you before you make them. They are much more hearty than typical "American" pancakes; not at all like the "float away--light and fluffy biscuick type". These truly have substance.

Oatmeal Pancakes

1 cup oatmeal flour
1 TBS Baking powder
1/4 tsp salt
1/2 - 1 tsp cinnamon
1 egg
3/4 cup milk
2 TBS canola oil
See below for other variations.

Combine dry ingredients. Add the oil, milk and eggs. Beat until smooth. For thinner pancakes add 1-2 TBS more milk.

Heat griddle or skillet over medium heat or to 375. If necessary, use a little oil on skillet or griddle. (I usually do not since I use a nonstick griddle.)

For each pancake, pour about 1/4 cup batter onto griddle. Cook until puffed and dry around the edges. Turn and cook other sides until golden brown.

Sweet Potato Oatmeal Pancakes
1/2 cup pureed sweet potato (cook sweet potato in microwave for about 5-10 minutes)
1/2 tsp. pumpkin pie spice