Chewy Granola Bars

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy!  Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!! 


I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola.  Also I used olive oil in this recipe because I find coconut oil to be a strong flavor.  I am thrilled however to have finally found a granola recipe that pleases my man clan. 

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter


Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)


Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic!  The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Best Carob Brownies

 Just received this in a very excited e-mail from my mom.  She made them for us when we were little...and had lost the recipe....of course this recipe has been through many moves and across many state and country lines...so thankful we will get to try it again.

2 eggs

2/3 c honey
1/2 c melted butter

1 mashed banana

1 tsp vanilla

1 c whole-wheat flour (use almond flour to make this adrenal approved)
1/3 c carob powder

1 tsp soda

1/2 tsp salt

3/4 c water

1 c chopped nuts

In a large mixing bowl, combine wet ingredients.

In a separate bowl, thoroughly mix flour, carob powder, soda, and salt.

Add dry ingredients to wet ingredients alternately with water and mix well. Stir in nuts.

Pour batter into a greased and floured 9” x 13” glass baking dish or it will make18 muffins.

Bake at 350 for 30 minutes.

Makes 15-18 brownies.

 

2 eggs

2/3 c honey
1/2 c melted butter

1 mashed banana

1 tsp vanilla

1 c whole-wheat flour
1/3 c carob powder

1 tsp soda

1/2 tsp salt

3/4 c water

1 c chopped nuts

In a large mixing bowl, combine wet ingredients.

In a separate bowl, thoroughly mix flour, carob powder, soda, and salt.

Add dry ingredients to wet ingredients alternately with water and mix well. Stir in nuts.

Pour batter into a greased and floured 9” x 13” glass baking dish or it will make18 muffins.

Bake at 350 for 30 minutes.

Makes 15-18 brownies.

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.

Pumpkin Bars

3/4 cup pumpkin puree can use canned or frozen)
1/2 cup agave nectar
3 eggs

1 cup of almond flour (totally white) or almond meal (has brown flecks).
1/2 t. baking soda
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp  cloves

Combine the pumpkin puree, agave nectar and eggs in blender for 2 minutes.

Add combined dry ingredients to the pumpkin mixture and blend in blender for an additional minute.

Pour into a 8x8 baking dish or do it Demarle style.....

Bake at 350 for 30-35 minutes.

Absolutely delic!  I love them alone....the kids prefer it with ice cream...we are all a work in progress....this wellness dining is a journey.

Thankful to have found a version of this recipe at Elana's Pantry  I revised it to my liking.  I found hers to be a bit too sweet, so I added another egg and a bit more pumpkin.  She has so many wonderfully delicious yet healthy recipes on her blog.  I am soooo thankful to have found her website! Her info links are very helpful resources as well.

Peach Frozen Yogurt

• 2 cups fresh or frozen unsweetened sliced peaches, thawed
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup sugar (1/4 tsp. stevia)
• 16 ounces fat-free reduced-sugar vanilla yogurt  (Instead of store sweetened vanilla yogurt, I used plain yogurt added 1 tsp stevia and 1 tsp vanilla)

Directions

1. Place the peaches in a blender or food processor; cover and process until pureed. Set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
2. In a bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. Cut into pieces and place in a mixing bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.