Almond Raisin Cranberry Blondies

05 Dec 2011 Leave a Comment

by lfbaker1 in Healthy Anytime Recipes, Healthy Recipes to Replace Those Processed, Boxed Snacks, Uncategorized Tags: , , , , , ,

  • 1 and 1/2 cup almond meal
  • 1 and 1/2 cup rolled oats
  • 1 cup raw, unsalted pumpkin seeds
  • 1 cup raw, unsalted sunflower seeds
  • 1/2 cup raw, unsalted slivered almonds
  • 1 cup raisins
  • 1/2 cup cranberries
  • 1/3 vegetable oil
  • 2/3 cup honey
  • 1/2 cup unsalted almond butter

Preheat oven to 350.

Place first 7 ingredients into a stand mixer fitted with the paddle attachment and blend until well combined.  Add the oil, honey and almond butter and blend until a ball of dough forms.

Press dough into a lightly greased 9 x 13 baking dish.  Bake for 30-40 minutes.  Cut into squares.

Coconut Chocolate Chip Granola Bars with Pecans

30 Jun 2011 2 Comments

by lfbaker1 in Healthy Anytime Recipes, Healthy Recipes -- Breakfast, Healthy Recipes to Replace Those Processed, Boxed Snacks, Uncategorized Tags: , , ,

These granola bars are chewy and satisfying!

5 cups rolled oats, toasted and cooled slightly

1 1/2 cups unsweetened, shredded coconut

1/2 cup pecans, coarsely chopped

2/3 cup canola oil

1 cup honey

2 teaspoons vanilla extract

1 cup chocolate chips, divided in half

Preheat oven to 350.  Line a 9 1/2 x 15 1/2 baking dish with parchment paper or lightly coat with non stick spray.

Mix the slightly cooled (but still warm) oats with the coconut, pecans, canola oil, honey, vanilla and 1/2 cup chocolate chips.  Mix well and until the chocolate chips have mostly melted.

Gently stir in the remaining 1/2 cups chocolate chips.

With wet hands, press the mixture into the prepared pan.  Press firmly until the mixture is evenly distributed in the pan.

Bake for 20-30 minutes.  Let cool for at least an hour.  Slice into 2 inch bars.

Lavender Chamomile Mini Muffins

14 Jun 2011 1 Comment

by lfbaker1 in Healthy Anytime Recipes, Healthy Recipes -- Breakfast, Healthy Recipes to Replace Those Processed, Boxed Snacks, Uncategorized Tags: , , , , , , , ,

Crushed culinary lavender buds and chamomile flowers give these muffins a nice, earthy sweetness

Lavender and chamomile have been known to soothe the nerves and relieve anxiety and tension.   What better way to start the day or end a frazzled afternoon than with one of these almond meal based muffins.  They freeze well and pack easily in pool/beach bags.

I crushed dried chamomile flowers and culinary lavender using a mortar and pestle.  You can also use a food processor or a coffee grinder.

The more I experiment with almond meal, the more I love it.  The end product is always moist and incredibly flavorful.

Trader Joe’s is the place to buy almond meal.  They call it “Just Almond Meal” and it sells for under $4 for a 1 lb bag.  That’s a great price, considering I’ve seen it elsewhere for over $13.

  • 4 cups Trader Joe’s Just Almond Meal
  • 1 teaspoon Trader Joe’s baking soda (I love their baking soda because it’s not in a flimsy box..it’s in a tin with a snap lid!)
  • 1/4 teaspoon Trader Joe’s  Sea Salt Fine Crystals
  • 2 teaspoons culinary lavender buds, crushed to a course powder
  • 2 tablespoons  dried chamomile flowers, crushed to a course powder
  • 1/2 cup vegetable oil
  • 1/2 cup Trader Joe’s Mesquite Honey
  • 4 eggs

Preheat oven to 350.

Blend almond meal, baking soda, sea salt, lavender and chamomile in a medium bowl until completely combined.

Add vegetable oil, honey and eggs until moist dough forms.

Spoon dough into lined mini muffin tins until 2/3 full.   Bake until golden brown and firm to the touch, about 15-20 minutes.

Makes 2 dozen mini muffins.

Nutty and Sweet Almond Meal Bars

31 May 2011 1 Comment

by lfbaker1 in Healthy Recipes -- Breakfast, Healthy Recipes to Replace Those Processed, Boxed Snacks, Uncategorized Tags: , , ,

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup raw agave nectar

2 cups almond meal

1/2 cup toasted rolled oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup shelled sunflower seeds

1 cup shelled pumpkin seeds

1/2 cup sliced or slivered almonds

1/4 cup dried cranberries

1/4 cup dried bing cherries

1/4 cup raisens

Preheat oven to 350.  Grease a 9 x 13 baking dish or line with parchment paper.

Whisk together vegetable oil, vanilla and agave.  Put all other ingredients in the bowl of a stand mixer and mix until combined.  Add the vegetable oil mixture and blend until dough forms.

Spread dough into prepared baking pan with moist fingers.  Bake until golden brown, approximately 20 minutes.

Cool for at least 1 hour.  Slice into squares.

Cinnamon Raisin Oatmeal Bars

06 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , ,

4 cups toasted whole rolled oats

1 cup almond meal

1/3 cup milled flax seeds

1/2 cup natural almond butter

2/3 cup vegetable oil (Smart Balance my favorite)

2/3 cup honey

1 cup raisins (or black currants)

1 cup dry roasted, slivered almonds

2 teaspoons almond extract

2 teaspoons cinnamon

Preheat oven to 375.  Prepare a glass baking dish with parchment paper or non-stick spray.

Mix all ingredients in  stand mixer until well combined.

Pour batter out into prepared baking dish and with moist hands, press firmly and evenly into pan.
Bake for 20 minutes or until golden brown.

Let cool for at least 2 hours. Cut into 2 inch squares.

Peanut Butter Oat Balls

01 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , , , , ,

Peanut Butter Oat Balls

 

  • 1 cup non-fat dry milk
  • 1 cup quick oats (or toasted rolled oats)
  • ½ cup natural no sugar, no fat added peanut butter (or any other natural nut butter such as almond butter, cashew butter, soy butter)
  • ½ cup honey

Flax seeds, sunflower seeds and dried fruit can be added.  For each tablespoon of added nuts and fruit, add an additional tablespoon of peanut butter

 

 

  1. Place dry milk and oats in a medium bowl and stir until combined.
  2. Add peanut butter and honey and mix until well combined.

Form into bite-sized balls and refrigerate

High Protein Pumpkin Cranberry Cornmeal Muffins

01 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes -- Breakfast, Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , , , , , ,

High Protein Pumpkin Cranberry Cornmeal Muffins

½ cup canned pumpkin

2 eggs

¼ cup plain non fat greek yogurt

1/3 cup canola oil (Smart Balance Omega)

1 ¼ cup cornmeal

¾ whole wheat flour

1/3 cup evaporated cane juice (available at Whole Foods)

2 teaspoons baking powder

½ teaspoon fine sea salt

½ cup dried cranberries

Preheat oven to 400.

Lightly oil or spray muffin tins.

In a large bowl, combine pumpkin, eggs, greek yogurt and oil.

In a separate bowl, combine the rest of the ingredients, except the cranberries.

Add dry ingredients to the liquid ingredients, stirring just to combine (do not over stir or beat). Fold in cranberries.  The Batter will be thick and dense.

Spoon batter into muffin tins filling to the top.

Bake 20-25 minutes until the muffins are golden and toothpick inserted into the center comes out clean.

Makes 12 muffins or 24 mini muffins.



Granola Bites

01 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , , , , , ,

Granola Bites

 

2 cups rolled oats, toasted

½ c unsweetened shredded coconut, toasted

½ c natural (no added oils, salt, sugar, things you can’t pronounce, etc.) peanut butter

½ c honey

1/8 c brown sugar (I reduced this from the recipe’s original ¼ cup)

½ c trail mix (really just a combination of toasted nuts and dried fruits.  I used toasted walnut pieces, sliced almonds, raisins and cranberries)

3 T milled flax seeds or flax seed meal (available at Trader Joes)

 

Preheat oven to 350.

Combine peanut butter, honey and brown sugar in saucepan over medium heat.  Cook until brown sugar is completely dissolved, stirring continuously to prevent from scorching.

Remove from heat and add the remaining ingredients.  Stir to combine.  Set aside to cool for about 10 minutes.

Working with damp hands, shape into 1 in balls and refrigerate for at least an hour before serving.

 

This is doctored up from a Whole Foods recipe available as an iphone app.

Crunchy Orange-Cranberry Oat Squares

01 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , , , , , , ,

Crunchy Orange-Cranberry Oat Squares

 

4 cups of whole rolled oats, toasted to golden brown

1/3 cup canola oil (I use Smart Balance Omega which is a blend of canola, soy and olive oils)

2/3 cup honey

1 teaspoon pure orange extract

½ orange infused dried cranberries (from Trader Joe’s), plain dried cranb can be substituted

½ cup toasted, chopped walnuts

½ cup toasted sliced almonds

3 Tablespoons milled, ground flaxseeds

 

Preheat oven to 350.  Spread oats on an ungreased baking sheet.  Bake for 15 minutes, stirring a few times, or until oats are a golden brown.  Allow oats to cool to room temperature.  Combine remaining ingredients in a large mixing bowl.  Add cooled oats.

 

Spread mixture into a 9×13 baking dish lined with parchment paper, pressing down hard to compact it.  Sprinkle 3 tablespoons of ground flax seed .

 

Bake for 25-30 minutes, or until golden brown.  Cool completely and cut into squares.

 

Almond Meal Biscuits Recipes

01 Apr 2011 Leave a Comment

by lfbaker1 in Healthy Recipes to Replace Those Processed, Boxed Snacks Tags: , , , , , ,

ALMOND MEAL BISCUITS WITH BLACK CURRANTS

 

1 cup almond meal

½  tsp sea salt

2  T walnut oil

¼  cup dried black currants

½ t cinnamon

¼ cup water

 

 

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil treated with non stick spray.

 

Mix almond meal, sea salt, walnut oil and black currants until well combined.

 

Add water and mix.  The dough will be very, very moist and sticky.

 

Flour your working area REALLY WELL with almond meal.  With well floured hands, pat out dough until it is about ½ inch thick.

 

With a metal spatula, cut the dough into rustic shaped strips or squares.  Lift each biscuit from the work surface using the metal spatula.  Place on baking sheet.

 

Bake 10 minutes.

 

These are best served with a nut spread and some kind of fruit spread, such as Fig Spread, or with some cheese and wine.

 

ALMOND MEAL BISCUITS WITH ROSEMARY AND THYME

 

Use same recipe above, except replace the ¼ cup currants  and ½ t cinnamon with 1 T fresh chopped rosemary and 1 teaspoon dried thyme.  Also, before baking sprinkle biscuits with crushed coarse sea salt.

 

ALMOND MEAL BISCUITS WITH SUN DRIED TOMATO AND PARMESAN

 

Use same recipe above, except replace the ¼ cup currants and ½ t cinnamon with 2 T chopped sundried tomatoes and 1 T grated parmesan cheese.  Also before baking, sprinkle biscuits with crushed coarse sea salt.

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