Best Granola EVER!

Yield: A LOT!!

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1/2 cup ground sucanat
1 cup honey
1/3 cup peanut butter
1/2 cup coconut oil
9 cups rolled oats 

1/4 cup chia seeds
1/4 cup oat bran
1/4 cup flax meal
1/4 cup grape nuts
3 cups chopped nuts
1 1/2 tsp salt
1 cup coconut
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

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Mix sucanat, honey, peanut better and coconut oil in small bowl.

 

Mix remaining ingredients in a large bowl.  Pour honey mixture over oat mixture and stir to combine.

 

Pour granola onto large baking pan and bake at 300° for 45 minutes, stirring every 15 minutes. 

 

Allow to cool in pan. Break into chunks when cool and store in ziplock bag or plastic container.

Salsa

Adapted from: Alton Brown

Yield: 6 cups

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12 Roma tomatoes, chopped 

8 garlic cloves, minced
1 can diced green chilies
1/2 cup onion, finely chopped
2 tbsp olive oil
1 lime, juiced
1/4 cup chili powder
2 tsp salt
1/4 cup dried cilantro or parsley, to taste
1/4 tsp cumin
Red pepper flakes

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Mix all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Whole Wheat Blueberry Muffins

3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well.  Add eggs, butter and buttermilk, stirring until all ingredients are mixed.  Gently stir in blueberries.

Scoop batter into 24 paper lined muffin tins.

Bake in a 400° for 20 minutes.

Whole Wheat Banana Muffins

2 eggs
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt

Mix eggs, milk, butter and bananas in a medium bowl.  Add flour, sucanat, baking powder, and salt.  Stir just until moistened.

Spoon batter into 24 greased or paper lined muffin tins.

Bake at 400* for 20 minutes.

Apple Cinnamon Toast

slices of whole wheat toast
apple, sliced thin
1/4 cup sugar
1 tsp cinnamon
butter

Mix cinnamon and sugar together in a small bowl.  Place bread slices on a baking pan.  Place pan under oven broiler until lightly toasted.  Remove pan and flip slices over.  Butter each slice, top with apple slices and sprinkle cinnamon sugar mixture over apples.  Place back under broiler and toast until lightly toasted and sugar is lightly caramelized.

Coconut Cream Rice Pudding

3 cups cooked brown rice
1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut

Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan.  Add raisins.  Simmer for 20 minutes, stirring every few minutes.  It should still be soupy.  Remove from heat.  Mix 1/2 teaspoon of cinnamon into rice mixture.

Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden.  Remove from heat.

Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut.  Serve warm or chilled.

Healthy Cheese Crackers

4 oz finely shredded cheddar cheese
1/4 cup oil
2 cups soft whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold water

Preheat oven to 350 deg.  Beat cheese and oil together.  Add flour, salt and baking powder.  Mix in water 1 tablespoon at a time until dough cleans the sides of the bowl.  It will be slightly sticky.

Grease baking pan.  Roll dough out on pan to about 1/8 inch thick.  Cut dough into 1 1/2 inch squares with a pizza cutter.  Sprinkle with salt (I used my salt shaker).

Bake for 15 minutes.  Cool on cooking rack.  Break into squares and store in an air tight container.  If you let these sit in the oven for about 30-45 minutes, after baking with the oven off, they will crisp up after cooling.  I  wasn't patient enough.  :)  They are still really good though!

Scones

1 cup warm water
1 tsp salt
2 tbsp sugar
1 tsp shortening
1 tbsp yeast
2 cups flour

Dissolve salt, sugar, and yeast in water. Add softened shortening. Stir in flour until soft. Roll out to ½-inch thick and cut into squares or use round cookie cutter. Fry in hot oil.

Option: Cut into strips, roll in melted butter and Parmesan cheese. Bake on greased baking sheet at 425° for 15 minutes for bread sticks.

Chewy Nutty Candy

Compliments of Simple Healthy Tasty

1 cup honey
1 tsp vanilla
½ cup peanut butter
1 cup unsweetened shredded coconut
½ cup almonds, chopped
1 cup oatmeal
Chopped walnuts or coconut (to roll candies in)

Cook honey over medium heat until it reaches the soft ball stage using a candy thermometer. Take off heat and add vanilla. Cool and add peanut butter, coconut, almonds and oatmeal. Scoop out tablespoonfuls and form into round balls. Roll in chopped nuts. Chill and enjoy!

Caramel Popcorn

2 cups honey
½ cup oil
¼ cup molasses
3 heaping tsp peanut butter
1 tsp vanilla
dash of sea salt
Peanuts (optional)

Mix ingredients and pour over popped popcorn (enough popcorn to fill 10-quart stainless steel mixing bowl). Mix well to coat popcorn. Leave in mixing bowl and bake in oven at 200° for 1 hour, stirring every 15 minutes. Remove and cool. OR bake for 45 minutes, remove, and form into popcorn balls using oiled hands.

Cracker Jacks

1 cup peanuts
8 quarts popped corn
1½ cups honey
½ tsp salt
1½ tsp vanilla
¼ cup oil (can omit or use less)

Place peanuts on cookie sheet in 350° oven, stirring occasionally until browned and roasted, about 8 minutes. Lift popcorn with open fingers into another bowl, allowing un-popped kernels to sift out.

In a large saucepan, heat honey and salt over medium heat until hard crack stage with a candy thermometer. Take off heat and add oil, vanilla and peanuts. Stir well and pour over popcorn mixing thoroughly to coat. Spread out on 2 cookie sheets to cool. Break into clusters.

Oat Crispies

Compliments of Simple Healthy Tasty

½ cup peanut butter
½ cup syrup
1 tsp vanilla
½ tsp maple flavoring
3 cups rolled oats
pinch of salt (optional)
Options: chocolate chips, raisins, raw cashews, unsweetened coconut or whatever you like.

Mix peanut butter, syrup, vanilla and flavoring together in large bowl. Add remaining ingredients and mix well. Press into 9”x13” baking pan spreading to about 1-inch thick. Freeze.

Healthy Rice Crispy Treats

Compliments of Simple Healthy Tasty

1 cup peanut butter (creamy or chunky)
1 cup brown sugar
1 cup honey
1 tsp vanilla
5 cups rice crispy cereal
½ cup ground golden flax seed

Bring peanut butter, sugar, and honey to a boil over medium heat, stirring constantly to prevent scorching. Remove from heat, add vanilla, rice crispy cereal and ground flax seed. Press into cookie sheet and cut into bars when cooled.

Peanut Butter Puffs

3 cups rice crispies
½ cup sugar
1 tbsp water
¾ cup peanut butter
½ cup corn syrup

Mix sugar, water and corn syrup together in large saucepan. Bring to boil. Remove from heat and add peanut butter. Stir until smooth. Add rice crispies and mix well. Press into greased 8”x8” pan. Cool, cut and eat.

Chewy Caramel Corn

2 cups brown sugar
1 cup corn syrup
1 cup sweetened condensed milk
½ cup butter
8 qts popped popcorn

Boil sugar and corn syrup for 2 minutes. Add milk and butter. Mix well. Pour over popcorn. Spread in pan, shape into balls, or leave in bowl.

Cereal Crunch

1 box Golden Grahams
1 box Corn Chex
1 lb slivered almonds
1 small pkg shredded coconut
1½ cups butter
2 cups sugar

2 cups light corn syrup

In a large bowl, mix cereals, almonds and coconut. Set aside.

In a medium saucepan, melt butter. Add sugar and corn syrup; bring to boiling. Boil 2 minutes stirring constantly.

Pour syrup over cereal mixture and mix well. Spread out on wax paper and let cool at least 2 hours.

Popcorn Balls

3/4 cup honey
3/4 cup peanut butter
1 large bowl of popcorn

Warm honey and peanut butter in saucepan on the stove until the peanut butter is melted. Pour over popcorn and mix well. Form into balls with oiled hands. If you have too much popcorn they will not stick together but it still tastes good; too little popcorn they will be gooey.

Rice Crispy Treats

Makes 15 squares

3 tbsp butter
1 tsp vanilla
4 cups mini marshmallows
6 cups rice crispies

Lightly grease 9”x13” baking pan.

In large saucepan, melt butter over low heat. Add vanilla and marshmallows and stir until completely melted. Remove from heat. Add rice crispies and stir until well coated.

Press mixture into prepared pan.

Buttery Soft Pretzels

I made these for my husband's birthday. They are so good!! Be prepared for an arm workout while rolling out the dough. But it's all worth it!!!

4 tsp active dry yeast
1 tsp white sugar
1¼ cups warm water (110 degrees F)
5 cups all-purpose flour
½ cup white sugar
1½ tsp salt
1 tbsp vegetable oil
¼ cup baking soda
2 cups hot water
¼ cup coarse salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let proof 10 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450°. In a medium saucepan over medium heat, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with coarse salt.

Bake for 8 minutes, until browned.