Sunday, August 15, 2010
1 Cup Yogurt (flavor of your choice, or plain)
1 Cup Whole Wheat Flour
1/2 Cup Unbleached All-Purpose Flour
1/2 Cup Canola Oil
1 TBSP Baking Powder
Mix eggs and yogurt. Add both flours. Stir in oil and baking powder, and mix until blended. Cook in a waffle iron until golden brown.
Monday, July 26, 2010
I have warm and fuzzy memories of helping my mom make this granola as a kid. We ate it constantly and I still do. Although I've made a few changes to the recipe, it isn't too far from the original. My mom adapted the recipe from an old vegetarian cook book and made it so often that everyone referred to it as Bonnie's Granola. It ends up as a chewy sort of granola that has big, delicious chunks of goodness throughout. I'm not sure what the calorie count is on this. But, it is made from whole, healthy ingredients and it has got to be healthier than most store bought granola.
Making granola from scratch will most certainly save you some grocery money. And if you are able to buy your ingredients in bulk it is deliciously thrifty. I hope you enjoy this recipe as much as I have!
5 Cups Oats (Old fashion, instant, steel cut - they all work)
1 Cup Dry Milk
1 Cup Flax Meal
1 Cup Oat Bran
1 Cup Wheat Germ
1/2 Cup Brown Sugar
1 TBSP Cinnamon
1 Cup Chopped Nuts (Meg uses slices almonds, Naomi uses shredded coconut)
1 Cup Canola Oil
1 Cup Honey
1 TBSP Vanilla
1 Cup Dried Fruit (I use dried cranberries)
Preheat oven at 250 degrees F. Mix dry ingredients (except dried fruit) in a large roasting pan. In a medium size bowl, mix oil, honey, and vanilla. Pour liquids over dry ingredients and mix well.
Bake at 250 degrees for 1 hour, stirring every 15 minutes. When its done, remove from oven and add dried fruit. Let cool completely. Store in an air tight container.
Note from Naomi: Meg and I like to cover our granola with a tea towel while it cools and usually toss it in a container before it is completely cool. This makes it have lots of the gooey chunks that we love. Mom let's hers cool completely uncovered for a drier, more seperated texture.
Tuesday, June 15, 2010
1/2 C sugar
1/2 C honey or light corn syrup
1/2 C peanut butter
31/2 C plain cornflakes
Mix sugar and honey in a large saucepan over medium heat. Stir until sugar disolves. Add peanut butter and mix until creamy. Remove from heat and add cornflakes. Stir until coated. Drop by spoonful onto wax or parchment paper. Allow to cool.
Impatient? Put them in the fridge! :)
For a holiday twist add green food coloring before adding the corn flakes. Shape into wreaths. Decorate with red hots.
Wednesday, March 17, 2010
I came across this recipe on about.com while searching for kid friendly gluten-free recipes for my niece, Emma.Ingredients
- 10 oz bag (or 3 cups) shredded carrots
- 1 C raisins
- 1 C crushed pineapple, drained
- 1/2 C may0 (light is OK)
- 1 Tbsp honey (optional)
Toss carrots, raisins, and pineapple together in large bowl. Whisk together mayonnaise and honey. Pour dressing over carrot salad and toss well. Refrigerate until ready to serve.
Makes 6-8 servings.