Monday, August 22, 2011

Granola Coconut Bites

    This recipe is a delicious variation of the No Bake Granola Bar recipe. Quick easy and a tad bit elegant.
    1 1/2 cup oats 
    1/2 cup rice puffs
    1/2 cup shredded coconut + (1/2 cup finely shredded coconut for coating)
    1/2 cup raisins (date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
    1/2 cup chocolate chips (Enjoy Life Brand is dairy and soy-free) 
    1/4 cup chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
    1/4 cup ground Flax
    2 T flax, pepitas or sunflower 
    Seeds 2 T chia seeds  
    1 1/2 tsp cinnamon
    wet: 1 ripe banana (mashed)  
      1/2 cup maple syrup or honey 
      1/2 cup nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
      1 tsp vanilla extract (use alcohol-free since you will not be baking)

        1.  Combine all dry ingredients in a large bowl. 
        2.  In a smaller bowl, mash ripe banana, and add all wet ingredients.3.  Pour wet ingredients into dry, and mix well.4.  This is messy! Use plastic gloves if you want to or just lick your fingers when you are I did. Roll the mixture into bite size balls. Place balls onto a cookie sheet. Freeze for about 1 hour. 
        5.  Then roll balls in a bowl of the finely shredded coconut to coat each bite sized ball.
        6.  Put the coated balls back into the freezer till  you are ready to serve. Store leftovers in the freezer or refrigerator.

        Variation: add 1 T unsweetened cocoa powder to the coating coconut. 

        Saturday, August 20, 2011

        Maple, Nut Butter Popcorn

          • This recipe has been drastically altered from the original Jiff recipe. This one is great.
          • ingredients
          • 1 cup sucanut
          • 3/4 cup pure maple syrup
          • 1 cup sunbutter, peanut butter or almond butter
          • 1 teaspoon vanilla extract
          • 10 cups popped popcorn
          • 1-2 cups peanuts, pecans or walnuts
          1. HEAT oven to 250ºF. Combine sucanut and syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in nut butter and vanilla until smooth.
          2. PLACE popped popcorn and nuts in an extra large bowl. Pour  mixture over popcorn,; stir until evenly coated.
          3. SPOON popcorn mixture in an even layer on two foil-lined jelly roll pans. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool completely in pans on wire racks. Break into bite size pieces. Store in airtight container.

          Friday, August 19, 2011

          No Bake Granola Bars

          Store your granola bars individually for quick to-go treats.
            Here is a delicious and easy homemade snack. I just whipped up my first batch, combining the ingredients took about 5 minutes, now they are firming up in the freezer and they will be ready to sample later this afternoon. You can tailor the ingredients to meet you preferences. The varieties are endless.
            This recipe is reminiscent of a no bake oatmeal cookie I used to make with a good friend. :)
            1 1/2 cup Oats 
            1/2 cup Shredded Coconut
            1/2 cup Raisins (or date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
            1/2 c Chocolate Chips (Enjoy Life Brand is dairy and soy-free) 
            1/4 c chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
            2 Tbsp Flax 
            Seeds 2 Tbsp Chia Seeds  
            1 1/2 tsp Cinnamon
            wet: 1 Ripe Banana (mashed)  
            1/2 cup maple syrup or honey 
            1/2 c nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
            1 tsp Vanilla Extract (use alcohol-free since you will not be baking)

              Combine all dry ingredients in a large bowl. 
              In a smaller bowl, mash ripe banana, and add all wet ingredients.
              Pour wet ingredients into dry, and mix well.
              Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
              Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
              Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

              Maple Popcorn

              Popcorn is a fantastic gluten-free snack. Every once in a while I have a  serious "sweet snack attack." I think this Maple Popcorn may be an easy solution.

              1 cup pure maple syrup
              1/2 - 1 cup walnut pieces or pecans
              9 c. popped popcorn, plain

              Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer. Lightly oil large bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. When mixture cools, break off and enjoy.

              Kohlrabi & Carrots

              1 medium kohlrabi, peeled, chopped into 3/4-inch cubes
              4 large carrots, cut into chunks to match the size of the kohlrabi
              1/4 teaspoon nutmeg
              salt and pepper

              Cover the Kohlrabi and carrots with lightly salted water and boil
              until quite tender (about 15-20 minutes). Drain.
              Lightly mash, leave a lot of texture don't try to make them smooth
              like mashed potatoes. Add nutmeg. Serve

              Red Cabbage, Apple and Onion Slaw

              4 cups shredded red cabbage
              ½ cup shredded or chopped carrot
              4 Tbsp. finely chopped onion
              2 Tbsp. fresh lemon juice
              1 Tbsp. honey or maple syrup
              1 Tbsp. olive oil
              1 large tart apple, peeled and find finely chopped
              salt and pepper

              Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 servings.

              Millet Tabbouleh Salad

              Even my one year old loves this salad.

              1 cup of raw millet *Quinoa is delicious as well!
              1 1/2 cups parsley, chopped
              2 T fresh mint, chopped or 2 tsp dried mint
              2 scallions, minced
              1/4 tsp black pepper
              1 tomato, cubed
              1 cucumber cubed
              2 T lemon juice
              1 T olive oil

              Directions:1.  Prepare millet. Pour 1 cup millet into a sauce pan with 2 cups water. Bring to boil, then turn to low for about 15 minutes till millet is fluffy.
              2.  Gently mix all ingredients (except lemon juice and oil) in a large bowl. Once ingredients are mixed, add lemon juice. Chill 1 hour to blend flavors, toss again and add olive oil. Serve in a mound of lettuce.

              Thursday, August 18, 2011

              Basic Muesli - Dairy-Free

              We generally eat oatmeal for breakfast, but some hot mornings call for another option. Muesli has been our favorite "other option" this summer. I have made it several different ways, but here is the general recipe.

              1 cup old fashioned or freshly rolled oats
              1/2 tsp cinnamon
              3/4 cup liquid - coconut milk, almond milk, fruit juice, fruit puree...or any combination. 
              *Simply increase the amounts to make more. I often make a large bowl when we have friends and family visiting.

              1.  Mix ingredients together in a bowl and chill in the refrigerator overnight.
              2.  Serving Suggestions: Stir in ground flaxseed; top with fresh fruit, coconut or nuts; a drizzle of honey or maple syrup

              I have made this many ways and enjoyed them all. Be creative and enjoy!
              Variations: Puree one banana in 3/4 cup orange juice and serve with Enjoy Life chocolate chips, Puree fresh rubarb and strawberries with 1/2 cup coconut milk topped with coconut, or puree 2 bananas with 1/2 cup almond milk and top with pecans or walnuts.