by Claudia
I will never again buy store-bought granola! This granola is soft, tasty, fresh and healthy. Serve sprinkled over yogurt with berries. For a little more coconut flavour use coconut oil instead of sunflower oil.
3 cups large flake organic oatmeal
1/2 cup flax meal
1/2 cup unsweetened coconut
1/2 cup slivered almonds
1/2 cup raisins or dried cranberries
1/2 cup chopped prunes
1/4 cup sunflower oil or coconut oil
1/4 cup maple syrup
1/4 tsp salt
1/4 tsp cinnamon
In a large bowl, combine oatmeal, flax, coconut, almonds and cinnamon. In a measuring cup, stir together the oil, maple syrup, and salt. Blend this mixture into the oatmeal mixture and combine really well using two spoons.
Spread mixture out on a large baking sheet and bake at 350F for 10 minutes. Remove from the oven and stir it up. Place back in the oven and bake for 10 minutes longer. Watch out that it doesn't burn!
Remove from oven and incorporate the prunes and raisins or cranberries. Let cool completely before storing in an air-tight container. Yum!
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
Yummy, Easy Spelt Bread
by Hilary
I used to make this with the kids when they first arrived. Instead of loaf of bread, we would make buns so each kid could make their own. We had it for snack with butter, nut butter and fruit.
4.5 cups whole grain flour, divided
2 tsp baking soda
1.5 tsp salt
1 3/4 cup plain yogurt
1/4 cup honey
Preheat oven to 400 degrees.
In a large bowl, whisk 4 1/4 cup flour with the baking soda and salt. In a small bowl, mix the yogurt and honey then combine with dry ingredients. Stir until the dough comes together; it should be soft and floppy.
Spread the remaining 1/4 cup of flour on a work surface roll the dough into a ball. Working with floured hands makes it easier. At this point, you could also make individual buns. Place the ball or the buns on a baking sheet lined with parchment and gently flatten with the back of your palm. Sprinkle with any remaining flour.
Bake for 30 to 35 minutes or until a tester comes out clean. Might be less for buns.
I used to make this with the kids when they first arrived. Instead of loaf of bread, we would make buns so each kid could make their own. We had it for snack with butter, nut butter and fruit.
4.5 cups whole grain flour, divided
2 tsp baking soda
1.5 tsp salt
1 3/4 cup plain yogurt
1/4 cup honey
Preheat oven to 400 degrees.
In a large bowl, whisk 4 1/4 cup flour with the baking soda and salt. In a small bowl, mix the yogurt and honey then combine with dry ingredients. Stir until the dough comes together; it should be soft and floppy.
Spread the remaining 1/4 cup of flour on a work surface roll the dough into a ball. Working with floured hands makes it easier. At this point, you could also make individual buns. Place the ball or the buns on a baking sheet lined with parchment and gently flatten with the back of your palm. Sprinkle with any remaining flour.
Bake for 30 to 35 minutes or until a tester comes out clean. Might be less for buns.
Brussels Sprouts with Parmesan
by Tamara
Boil Brussels sprouts whole for at least 10 minutes. A fork should go easily through the middle before draining. When done, rinse them with cold water to cool.
Either cut the Brussels sprouts in half or leave them whole. Put out a 'dipping' plate of parmesan cheese (or nutritional yeast if vegan or lactose intolerant) and let the kid figure out how to peel the Brussels sprout. Wolf peels off quite a few of the layers until he gets to the less bitter soft flower center. Dip the still slightly wet Brussels sprout into the parmesan cheese so that the cheese sticks all over it.
Wolf says: "It's a great combination!"
Note: if a kid likes parmesan, any vegetable seems to be consumed happily this way.
Boil Brussels sprouts whole for at least 10 minutes. A fork should go easily through the middle before draining. When done, rinse them with cold water to cool.
Either cut the Brussels sprouts in half or leave them whole. Put out a 'dipping' plate of parmesan cheese (or nutritional yeast if vegan or lactose intolerant) and let the kid figure out how to peel the Brussels sprout. Wolf peels off quite a few of the layers until he gets to the less bitter soft flower center. Dip the still slightly wet Brussels sprout into the parmesan cheese so that the cheese sticks all over it.
Wolf says: "It's a great combination!"
Note: if a kid likes parmesan, any vegetable seems to be consumed happily this way.
Fried Plantain
by Tamara
(a great treat on it's own, or with scrambled eggs and tomato in a sandwich, or as a side dish to a meal alongside rice and beans)
try to buy the very bruised looking plantains -- from half to nearly all black. these are the ripest and sweetest. (though they shouldn't be squishable.)
cut the ends off of the plaintains, then cut them in half. use a knife to help peel them. then slice the soft plantain lengthwise. usually you get about three or four pieces per half plantain.
add a very healthy hunk of butter to your saucepan. let it melt on medium high. place the plantain in the pan. hopefully the butter is bubbling a bit. after 5 or more minutes, use a fork to flip the plaintain to cook the other side.
cook to golden/dark brown or darker. wolf loves them. who wouldn't. reminds me of melt in your mouth banana bread.
(a great treat on it's own, or with scrambled eggs and tomato in a sandwich, or as a side dish to a meal alongside rice and beans)
try to buy the very bruised looking plantains -- from half to nearly all black. these are the ripest and sweetest. (though they shouldn't be squishable.)
cut the ends off of the plaintains, then cut them in half. use a knife to help peel them. then slice the soft plantain lengthwise. usually you get about three or four pieces per half plantain.
add a very healthy hunk of butter to your saucepan. let it melt on medium high. place the plantain in the pan. hopefully the butter is bubbling a bit. after 5 or more minutes, use a fork to flip the plaintain to cook the other side.
cook to golden/dark brown or darker. wolf loves them. who wouldn't. reminds me of melt in your mouth banana bread.
Brown Rice Pudding
I've always loved a cool and creamy rice pudding, but wanted to indulge in a healthier version like this one!
1/2 cup short grain brown rice
1 1/2 cups water
4 cups unsweetened almond milk or coconut milk
1 cinnamon stick
5 green cardamom pods
2 Tbsp raisins
1/2 tsp ground cardamom
2 Tbsp or more to taste of brown rice syrup
or other sweetener (sucanat, agave nectar, etc)
1 Tbsp unsalted butter
Cook the rice in the water for 20 minutes or until the rice has begun to soften. Strain. In a large pot, bring to a boil the almond milk with the cardamom pods and cinnamon, over medium heat. Add the parboiled brown rice and the raisins and boil for about an hour until thick and soft. Remove cardamom pods and add powdered cardamom and syrup, and continue cooking 5-10 minutes longer.
If it's too thick, add more milk; the consistency should be creamy but not gloopy (will thicken a bit more as it cools, as well). Stir in butter and remove from heat. Serve with a sprinkling of cinnamon sugar if desired.
1/2 cup short grain brown rice
1 1/2 cups water
4 cups unsweetened almond milk or coconut milk
1 cinnamon stick
5 green cardamom pods
2 Tbsp raisins
1/2 tsp ground cardamom
2 Tbsp or more to taste of brown rice syrup
or other sweetener (sucanat, agave nectar, etc)
1 Tbsp unsalted butter
Cook the rice in the water for 20 minutes or until the rice has begun to soften. Strain. In a large pot, bring to a boil the almond milk with the cardamom pods and cinnamon, over medium heat. Add the parboiled brown rice and the raisins and boil for about an hour until thick and soft. Remove cardamom pods and add powdered cardamom and syrup, and continue cooking 5-10 minutes longer.
If it's too thick, add more milk; the consistency should be creamy but not gloopy (will thicken a bit more as it cools, as well). Stir in butter and remove from heat. Serve with a sprinkling of cinnamon sugar if desired.
Subscribe to:
Posts (Atom)