Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

Peanut Butter and Dried Fruit Protein Oatmeal

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 cup steel cut oats
4 cups water
1 pinch salt
1 tablespoon cinnamon
2 tablespoons natural creamy peanut butter
¼ cup dried cranberries or raisins
3 tablespoons honey
¼ cup pumpkin seeds, toasted

DIRECTIONS

Combine oats, water, and salt in an uncovered pot. Bring to a boil, and then reduce to a simmer. Oats can sometimes foam over the pot; if this happens, just add a small pat of butter. Once oats have simmered for 20 minutes, stir in the cinnamon, peanut butter, cranberries or raisins, and honey, and remove from heat. Serve oats topped with toasted pumpkin seeds.

Tips: I love this recipe, but it’s not always practical to make each morning. I usually make it on a Sunday, and eat throughout the week. This recipe can be made and stored for 3 to 4 days in the fridge. To reconstitute after refrigerated, just thin with water or milk of your choice, and microwave for 1 to 2 minutes. This way you can enjoy this healthy breakfast throughout the week.

Recipe Property of Robin Simpson.

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