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Chewy Nut-Free Chocolate Chip Granola Bars

21 Sep


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)

  1. 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.
  2. 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.
  3. 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.

Chewy Granola Bars

29 Jan

Chewy Chocolate Granola BarsI’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!)

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Spiced Cranberry-Banana Muffins

13 Nov

I always buy a bag of cranberries once they appear at the market each fall–then I have to figure out what to do with them! Since I’m not hosting a Thanksgiving dinner next week, I decided to riff on one of my favorite muffin recipes this afternoon, and created this spiced cranberry version. I also upped the health factor a bit by adding more whole-wheat flour and reducing the sugar and butter. Read on for the recipe… Continue reading

Breakfast Banana Split

22 Oct

Brûléed bananas are so easy to make. Just split a banana, sprinkle with sugar, cinnamon, and flaxseed oil, and put it under the broiler for a minute or two. The sugar gets crisp and caramelized, the banana gets warm and juicy, and you get to eat it! I love brûléed bananas on top of oatmeal, on their own, or topped with plain Greek-style yogurt, homemade granola, and drizzled with honey! My kids love assembling their own “sundaes” for breakfast.

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Zucchini, Green Onion, and Yogurt Quiche with Feta

4 May

I had to share this lovely quiche I made last night for dinner. It needs a bit more perfecting before I’m ready to post the recipe, but maybe it will inspire you to make something eggy and delicious this weekend. (Forgive the iPhone photo!)

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