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.
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!)
What do you think of this steamy, gingery bowl of soup? It’s my non-authentic version of an Asian noodle soup–the perfect winter supper for a family, as each person can build a bowl to his liking. Picky kids can have their plain noodles and broth, but you still get to have a grown-up dinner. Read on for the recipe… Continue reading
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.
There’s nothing better than finding a great recipe. Whether or not said recipe was created by me matters not. What does matter is that this is the PERFECT soft ginger cookie. With a crackly sugared top and a strong, spicy flavor, this is one for the recipe box (or Pinterest board, etc.) I made 4 batches to give as gifts this season and will definitely be adding them to my holiday repertoire. Thanks, Ina Garten!
I like it so much, I’ll send you to another site to get it!
Get the recipe: Barefoot Contessa’s Ultimate Ginger Cookie
*Note: I did halve the amount of candied ginger when I made these. 1 1/4 cup seemed like too much and took way too long to chop! (By the way, use kitchen scissors to chop sticky things like ginger and dried fruit instead of a knife.)