I posted this photo of a nut-free version of my granola bars on Instagram and was asked to share the recipe. If you can’t find brown rice syrup, substitute an equal amount of honey.
3 1/4 cups plain rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup roasted salted sunflower seeds
3 tablespoons shelled raw hemp seeds
3 tablespoons buckwheat groats (aka kasha)
1/4 cup wheat germ
1/4 cup whole spelt flour or white whole-wheat flour
3/4 teaspoon coarse salt
1/4 cup brown-rice syrup
1/4 cup honey
1/4 cup pure maple syrup (preferably Grade B)
1/3 cup sunflower seed butter
1/3 cup coconut oil (warmed to a liquid state)
1 teaspoon pure vanilla extract
scant 1/2 cup mini chocolate chips (such as Enjoy Life brand)
- Heat oven to 325 degrees with rack in center. Line a 13×9-inch baking dish with a long sheet of aluminum foil and spray lightly with oil. In a large bowl, combine oats, coconut, sunflower seeds, hemp seeds, buckwheat, wheat germ, flour and salt; mix well.
- In a separate bowl, combine rice syrup, honey, maple syrup, sunflower seed butter, coconut oil, and vanilla; whisk until smooth. Add syrup mixture to oat mixture, mixing well with a wooden spoon until completly combined. Stir in chocolate chips.
- Transfer mixture to prepared pan. Use a flat-bottomed measuring cup to firmly press oat mixture into an even layer. Bake until surface of bars appears dry and edges are just golden, about 35 minutes. Cool completely on a wire rack, then use foil to lift bars from pan. Carefully peel foil from bars, then use a serrated knife to cut into bars roughly 3 x 1 1/2 inches. Store bars in an airtight container for up to 5 days, or wrap individual bars in plastic wrap and freeze.
It recently came to my attention that people still eat microwave popcorn! Why?! Besides being not delicious, the makers of microwave popcorn are guilty of taking a simple, healthful, easy-to-make snack (popcorn) and unnecessarily assaulting it with salt, food coloring, and chemicals, all in the name of convenience. Don’t be fooled. It’s so easy and delicious to make yourself! Continue reading
When cooking for kids (or adults) I’m all for sneaking in a little extra nutrition here and there, but I’m not one of those “hide the vegetables,” spinach-in-the-brownies kind of people. (Not that I’m judging those who are–whatever works, folks!) Instead I prefer the “hiding in plain sight” approach, which (I believe) teaches my kids to recognize and like the veggies they eat. Here’s an easy way to add extra vegetables–and therefore more nutrients and fiber–to any chili recipe. Continue reading
I’m so excited to share this recipe with you. In search of healthy, homemade treats for my kids I tried a few different recipes for granola bars over the holiday break. After being underwhelmed by what was out there, I took it upon myself to come up with my own version. I love the resulting recipe and I hope you will, too! (I’ve even included a nut-free variation for allergy sufferers!)
Pizza is a fixture in our regular dinner rotation. I always have a ball or two of dough in the freezer. At some point during the week, I’ll pop it into the fridge so it’s thawed and ready to be topped for a fast dinner. Pizza is a great vehicle for veggies (and a good way to introduce new ones to wary youngsters.) One of my kids recently declared that she “doesn’t like sauce” anymore so I made this white pizza for her. Nothing earth-shattering here–it’s pretty standard fare, but I did make a nice garlic and herb oil to brush on the crust before topping it, which added a lot of flavor. I think the lesson here is to get creative and inspired with your toppings. The possibilities are endless–and a wholesome homemade dinner is easily achieved.