Granola “Muffin” Bars

Granola “Muffin” Bars

Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.

We use these as a snack, in yogurt, with icecream………….

Ingredients

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup sliced almonds
  • ½ cup roughly chopped unsalted roasted peanuts
  • 2 teaspoons flaxseed, ground
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup dried blueberries
  • ¼ cup roughly chopped dried Bing cherries
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Muffin paper cups

 

Nutrition Facts

Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).

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How:

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –

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See more at: http://www.naturalhealthmag.com

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Dairy Free- Pumpkin Coconut Pie – coud have been Gluten-Free

Dairy Free- Pumpkin Coconut Pie – coud have been Gluten-Free

I’ve mentioned before that I don’t bake too exact of a science for me but it was a snowy day and I got cabin fever so I gave this a shot.  Glad I did!

From www.LivingWithout.com

This delicious pumpkin pie is a classic family favorite re-created with your special dietary needs in mind. Coconut flour is an aromatic gluten-free option that adds extra nutrition and fiber. Don’t like coconut? Use the substitution provided. This recipe can be made with egg replacement with good results.

Crust – I used Mrs. Smiths frozen pie crust (not gluten free hence could have been in title) but if you like to make crust here ya go. Remember I don’t bake that is Lyn’s thing.

1¼ cups gluten-free all-purpose flour blend of choice ¼ cup coconut flour*** 1 teaspoon xanthan gum ¾ teaspoon salt 1 tablespoon sugar ½ teaspoon baking powder 1 teaspoon agar powder*, optional 6 tablespoons cold butter or non-dairy substitute,     cut into small pieces 3 tablespoons shortening 3-4 tablespoons cold water, divided 1 teaspoon cider vinegar 1. To make crust, place the first 7 ingredients in the bowl of a food processor fitted with the steel blade. Pulse to combine. (If you don’t use agar powder, increase xanthan gum to 2 teaspoons.) 2. Add the butter and shortening and pulse until mixture resembles coarse meal. 3. Add half the water and all the vinegar and process. Add remaining water, a little at a time, until dough forms into a ball. 4. Remove dough from the bowl and pat it into a disk between two sheets of plastic wrap. Roll it into a 12-inch circle. Remove the top sheet of plastic wrap and gently turn the crust over onto a lightly greased 9-inch pie pan. It may crack or break in places but it will easily pat back into place. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil. Prick the bottom of the crust several times with a fork. Freeze the crust for 15 minutes while preheating the oven to 375 degrees. 5. Line a baking sheet with aluminum foil. Set the pie crust on the baking sheet and bake in preheated oven for 15 minutes. Remove from the oven and increase temperature to 425 degrees to bake the pie.

Filling

Ingredients

  • ¾ cup light brown sugar, packed
  • 1 tablespoon cornstarch or potato starch
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 large eggs**
  • 1 (14 ounce) can coconut milk***
  • 1 (15 ounce) can pumpkin puree
  • ½ cup sweetened flaked coconut***, lightly toasted, coarsely chopped in a food processor ( I did not use this)

To make filling,

  • Combine sugar, cornstarch, salt and spices.
  • In a separate bowl, beat together eggs and coconut milk. Add pumpkin and beat well
  • Add sugar mixture to pumpkin mixture and beat to combine.
  • Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust.
  • Pour the pumpkin mixture into the pie shell.
  • Bake the pie in preheated 425-degree oven for 15 minutes.
  • Lower the temperature to 350 degrees and bake an additional 40 to 50 minutes or until a knife inserted in the center comes out clean.
  • Remove the pie from the oven and sprinkle remaining coconut over the top. Let cool on a wire rack for 2 hours. Serve or refrigerate for later use.

spice micture

liquid ingredients

GLutenfree dairy freee pUmkin coconut pie

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This was after 2 hours it was great but after it was refrigerated it was much better I liked the consistency and texture much better.

*TIP Agar, also called agar agar, is available in flake and powder form at natural food stores. Use agar powder for this recipe. **TIP For egg-free filling, replace the eggs with ¾ cup pureed silken tofu (about 7 ounces or half a package); increase the cornstarch to 2 tablespoons and reduce the coconut milk by ¼ cup. Proceed with the recipe as instructed.                                 ***TIP Don’t like coconut? Use 1¾ cups heavy cream or milk of choice (soy, rice, nut) in place of the coconut milk and omit the toasted coconut. Omit the coconut flour in the crust and increase all-purpose gluten-free flour blend by ¼ cup.

Ratatouille Frittata

Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

Lyn’s Gluten Free Zucchini Bread

Lyn’s Gluten Free Zucchini Bread

Comfort foods are a good thing they make you feel warm inside especially on a snowy. I have to nick name this one as “hide it from me” or maybe “step away from the bread” it was so good that “Gone in 60 seconds” would work for a name also. I think you get the idea I kind of like this one. As we munched we started naming things that might go good with this, almond flour, pistachios, maybe orange rind….

Ingredients

  • full cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/4 cup – cup for cup gluten-free flour blend
    • If does not included xanthan gum in flour then add ¾ teaspoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  •  2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/3 cup canola oil (or other light oil)
  • 2 extra-large eggs
  • 1/4 cup lactose free yogurt
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/3 cup chopped or pecans

Ingredients

How

Preheat your oven to 350 degrees. Spray standard 9-inch loaf pan and set aside.

Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.

Put the all-purpose gluten-free flour, baking powder, baking soda, salt and cinnamon in a medium bowl and whisk to blend

In another large bowl add the brown sugar, canola oil, eggs, yogurt, lemon juice and pecans. Whisk thoroughly until smooth.

mix wet

Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the nuts.

add the dry

  • Reserve just a little zucchini to sprinkle over the tops of the loaves

Pour into the pan, sprinkle over the reserved zucchini

pour into pan and sprinkle zuchinni

Bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

bake 35-40 minutes

Cool for 5 minutes in the pan, then carefully turn out to
cool completely on a rack.

let cool and serve - we could not wait

We could not wait for the completely cool part. Tip if you want skinny slices wait until completely cool.

The Bakery at Goat Cottage Farm

The Bakery at Goat Cottage Farm

At the end of the long winding dirt drive way you arrive at “The Bakery at Goat Cottage Farm”. Great visit to the bakery at Goat Cottage farm yesterday. Delicious gluten free selection, great people and a very charming goat!
From Link In – In November 2013, Laura Raposa partnered up with Colleen Kearney, an enthusiastic gluten-free, dairy-free baker to open a bakery at Goat Cottage Farm, her family’s centuries-old farm in Westport, MA.  1154 Main Rd, Westport MA  (508) 636-2916

Their goal is to become the South Coast’s source for wheat-free and gluten-free sweets and savories.
I believe they are well on their way

1

Christmas menu

stikcybuns   COOKIES AND FOCCACIA

foccacia   foccacia (2)  cookie

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The Bakery at Goat Cottage Farm

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Leftover Eggnog Quick Bread

Leftover Eggnog Quick Bread

I’m not a baker but we had leftovers and Lyn found this on Pinterest and we had leftover eggnog, tomorrow coffee cake.

Too sweet for me she like it too much, so she’s making me bring it into work. Sorry Nicole not vegan.

 

Total 00:55, Prep 00:10, Cook 00:45

 

Ingredients

  •  2 medium eggs
  • 1 cup sugar
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted
  • 2 tsp rum extract – had no extract used rum
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp nutmeg

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EGGNOG GLAZE

3/4 c      confectioners’ sugar (sift your sugar to assure no lumps)

add enough eggnog to make a glaze…pour a little at a time into sugar (I used about 3 tablespoons)

 

IMG_20131202_113327_779

How:

Beat eggs, in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9″x 5″ loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.

Eggnog glaze

3/4 cup confectionery sugar

Enough eggnog to make it a glaze – about 3 tablespoons

Stir together and drizzle on bread.

 

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Pictures taken with cell phone
Lazy, Crazy days of Summer set in on me

Lazy, Crazy days of Summer set in on me

Some of this summer’s adventures in cooking

Lazy, Crazy days of Summer set in on me, more the lazy when it came to posting so here is a catch up. This is more for me I can look at the pictures and say OH yeah that was good remember  how I did it and repeat.

Joe’s Blueberry Pie

Joe’s Blueberry Pie

I remember as a kid we used to go to Auntie D’s house to make pies. The adults, under her direction, would all be busy making pie after pie Apple, Blueberry, mixed berry…….. she was and still is in everyone’s mind the measuring stick when it came to pies. Across the street there was a path in the woods, long since taken over by development, to the cranberry bogs and along the way was a gold mine of blueberry bushes. Big fat blueberries all there for the picking. Now this was the important job of the kids fill the buckets and eating our fill. The thought of one of her pies after dinner kept us under control and the buckets returned full. A few years back my wife and I went blueberry picking in Beebe Woods and quickly retreated because of the immediate and massive horse fly attack we fell to. That sure took the romanticism out of picking, there they were bushes, branches plump with hundreds of blueberries under the guard of a flying army. We did find the nearest convenient store and sprayed ourselves but it was just not the same. Anyway I babble…..Joe and I were talking about me buying 4 cases of blueberries from Wholefoods when they had them organic $1.99 a pint. I froze some, made some blueberry syrup, jam, Lyn made muffins and probably bread but mostly I would throw a handful in my morning oatmeal taking advantage of the memory boosting powers of blueberries. They are gone except for a bottle or two of the syrup and I am staring to have trouble remembering why I started writing this  only kidding….so hear ya go  Joe’s Blueberry pie.

Cooks Illustrated Published July 1, 1995.  

Makes one 9-inch pie, serving 6 to 8.

Why this recipe works:

For many years we have tried using flour and cornstarch to thicken fresh fruit pies, but the results have been uniformly poor. After testing cornstarch, flour, tapioca, and arrowroot, we found that the samples of fruit thickened with the root starches, arrowroot and tapioca, were clear and bright in appearance and had the clearest fruit flavor. Of the two, tapioca showed a bit more thickening power and was therefore our favorite. So we developed a fruit pie recipe employing this favorite.

The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.

Joe's Blueberry Pie

Joe’s Blueberry Pie

Ingredients

  • Pie Dough
  • 2 1/4cups unbleached all-purpose flour , plus extra for dusting
  • 1teaspoon table salt
  • 2tablespoons granulated sugar
  • 11tablespoons unsalted butter , cut into 1/4-inch cubes
  • 7tablespoons vegetable shortening , chilled
  • 1/3cup water , chilled with ice, increasing up to 3/8 cup, if needed
  • Blueberry Filling
  • 3pints fresh blueberries (6 cups), rinsed and picked over
  • 3/4cup granulated sugar
  • 1 small lemon , zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
  • 1/4teaspoon ground allspice
  • pinch ground nutmeg
  • 3–4tablespoons quick-cooking tapioca
  • 2tablespoons unsalted butter , cut into small pieces

Instructions

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and zest, spices, and tapioca; let stand for 15 minutes.

4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

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The Apple of My Pie

When making our blueberry pie filling, we found that if we used more than 2 tablespoons of tapioca, the texture of the filling took on a gummy consistency we didn’t like. But 2 tablespoons or less resulted in a filling that was too loose. Could we solve this problem with pectin, a gentle thickener that occurs naturally in fruit?

EXPERIMENT

As a control, we thickened one pie with 2 tablespoons tapioca. We then compared it with a second pie thickened with 2 tablespoons tapioca and a grated apple, which is high in pectin and has a mild flavor. (We hoped that grating the apple would make it less noticeable in the baked pie.)

RESULTS

As expected, the pie thickened with tapioca alone was loose and soupy. But the pie thickened with tapioca plus an apple had a naturally gelled texture that was just right. The apple bits seemed to melt into the berry filling during baking, boosting fruity flavor but leaving no textural sign of their presence.

EXPLANATION

Pectin is a natural substance, found in fruits and vegetables, that creates structure in a plant by helping to bind its cell walls together. This same substance is used to thicken jams and jellies into a set, but soft, mass. Pectin content varies from fruit to fruit and also within a plant (more pectin is found in the skin of a fruit than in its flesh, for example). Apples are a great source of pectin because they contain high levels of high-methoxy pectin, the best natural pectin for making gels. By mashing some of the blueberries and grating the apple, we helped to release the pectin from the fruits’ cell walls so that it could thicken the pie filling.

loose

ON THE LOOSE
Pie filling thickened without enough tapioca won’t firm up. But too much tapioca leads to gumminess.

firm

ALL FIRMED UP
A little tapioca plus a grated apple created a juicy but sliceable filling.

I have some bushes in back yard and only wish that they looked like this, I share with the birds, although got a fake owl this year and actually got a few pints

I

Other related posts from stevesacooking

Glazed Blueberry Chicken

Blueberry oatmeal bread

Jordan Marsh Blueberry Muffins and Pepper Biscuits

Lyn’s Blueberry Oatmeal pancakes