This is a delicious low-calorie granola that is great alone or on top of yogurt!
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-
These cookies are amazing because they have no eggs, no flour, no sugar, and no butter. I guess that means you can eat as many as you like! I found this recipe on Weelicious.com. When I made these, I used 1/4 cup chocolate and 1/4 chopped walnuts. So good! Chloe likes these too!
3 Bananas (preferably ripe or spotty bananas), mashed
2 Cups Old Fashioned Oats
1 Cup Dried Dates, pitted and chopped
1/4 Cup Oil
1/2 Tsp Cinnamon
1/2 Cup Chocolate Chips, Walnuts or Raisins
1/4 Tsp Salt
Preheat oven to 350°F. Grease two foiled lined baking sheets with non-stick cooking spray.
Mix together all ingredients in a bowl. Let the dough rest for 10 minutes.
Using a small cookie scoop or rounded Tablespoon, drop cookies onto the baking sheet.
Bake for 25 minutes.
Yields: about 30 cookies
Yummy, healthy muffins! These muffins, which are stuffed full of apples, walnuts and raisins are great for breakfast or a light snack during the day.
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup sugar
¼ cup unsalted butter, melted
1 apple, peeled and chopped (about 1 cup)
½ cup raisins
½ cup chopped walnuts
¾ cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg and sugar.
In a separate bowl, mix together butter, apples, raisins, walnuts and milk. Gently fold in egg. Pour on top of the dry ingredients. Stir until barely moistened.
Distribute evenly between the muffin tins. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Yield: 12 muffins
This is a recipe that comes from my favorite cook, Rachael Ray. I made this pasta dish a couple days ago when we had some good friends over for dinner. Hopefully they will leave a comment about how yummy this was
1 pound bow tie pasta
½ cup walnuts, finely chopped
1-2 tablespoons extra-virgin olive oil
10 slices Canadian bacon or breakfast ham, cut into thin strips
2 large garlic cloves, grated
½ teaspoon crushed red pepper flakes
Juice of 1 lemon
¼ cup flat-leaf parsley leaves, chopped
2 tablespoons butter
1 cup grated Parmesan Cheese, plus some to sprinkle on top
Boil water in a large pot, salt water and cook pasta to al dente. Save 1 cup of the cooking water before draining.
In a large skillet over medium-high heat, toast the walnuts for about 3 minutes. Remove walnuts and reserve.
In the same skillet, heat the olive oil over medium-high heat. Cook the ham until it starts to brown, about 3 minutes. Add garlic and red pepper flakes, cook for another minute. Pour in the reserved pasta water and cook until liquid is reduced by half, about 5 minutes. Stir in the cooked pasta, walnuts, lemon juice, parsley, butter and cheese.
Serve with additional cheese on top.
This recipe is Banana Stuffed French Toast, “Ultimate Style
“. We saw this on Rachael Ray’s $40 a Day show probably about 3 years ago. It’s way
over the top for your normal french toast making, but it’s nice for an extra special breakfast.
1/8 cup pancake mix
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup sugar
1/2 cup chopped walnuts
1 cups brown sugar
2 ripe bananas, sliced
1/2 large (1 1/2 to 2-pound) loaf unsliced French bread
About 1 cup crushed crunchy corn cereal (recommended: Corn Flakes)
About 6 tablespoons butter
Cut the bread into 1 inch slices, then slice 3/4 of the way through each slice to make a pocket for the filling (so it opens like a book).
Whisk the pancake mix with a small amount of water…just enough for a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk until thoroughly combined.
Mix together the walnuts, brown sugar and bananas in a bowl.
Stuff all of the bread pockets with the banana filling.
Preheat a skillet or griddle pan to med-high and coat with butter when hot. Dip the bread in the egg mixture then coat in the crushed corn cereal.
Cook for about 3 minutes per side, or until nicely toasted.
Drizzle with maple syrup and sprinkle with powered sugar.