PB & J Oat Bars

An early morning conversation with my husband inspired these delicious stick-to-your-ribs breakfast bars. He woke up craving a Bob Dylan bar. When he used to work for Wild Oats market (prior to Whole Foods merger, of course) he'd eat one of these layered bars nearly every day. A somewhat dense peanut butter "blondie"-type base, smothered with strawberry preserves and topped with a crunchy oat, coconut, and chocolate concoction. Could I reproduce a healthier version? I was up for the challenge!

I started with the base. I found a recipe for a peanut butter brownie in my go-to baking book. I tweaked it here, and tweaked it there. Used coconut oil instead of butter, cut down on sugar, substituted whole wheat flour. Voila! It worked. Next, the topping. My first attempt needed a bit more time to toast. The second time, I added a little more oil and roughly chopped pecans joined the mix. It was just about right. 

Now for assembly. While the base was still a little warm, I smoothed the preserves over, then placed the bars into the fridge to cool a bit more. After about 5 - 7 minutes, I removed the pan, sprinkled even handfuls of the oat mixture over the top and lightly pressed it down into the jam. Cutting six equal pieces, I wrapped them individually in plastic wrap and placed them high up on the counter where my pre-schooler couldn't reach them. ;-) 

Would it pass the true test? Later that day, my husband unwrapped his "Bob Dylan" bar (by Beth) and took a bite. His nostalgic look told me everything I needed to know. The slight smile and nod of head as he looked at me? Awesome! Nothing could make me more happy. 

Now YOU can create these treats for an on-the-go breakfast or mid-day snack. ;-)

Ingredients:

Peanut Butter Base

1/3 cup melted coconut oil

1/2 cup brown sugar

6 Tb. Chia gel (or equivalent for 2 eggs) 

1/3 cup smooth peanut butter

1 cup flour (1/2 cup white, 1/2 cup wheat)

1/4 tsp. baking powder

Jam Layer

1/3 cup strawberry preserves (or jam of choice)

Oat Topping

1 cup rolled oats

1/3 cup coconut flakes

1/2 cup pecans, coarsely chopped

2 Tb. vegetable oil

1/2 cup vegan chocolate chips (I used Kirkland brand from Costco)

Instructions:

Preheat oven to 350 degrees. Toss rolled oats, coconut flakes, and chopped pecans with 2 Tb. oil until evenly coated. Place on baking sheet and toast until nicely golden brown (maybe 10-12 minutes or more - you'll  want to keep checking on it to make sure it doesn't burn). Remove from oven and set aside to cool. When cool, add chocolate chips

Cream coconut oil, sugar, and chia gel in a medium bowl with a hand mixer. Add peanut butter and continue to mix until incorporated. In a small separate bowl, stir together flour and baking powder. Add to peanut butter mix and combine well. Pour into a lightly sprayed 8x8 -in casserole dish and smooth evenly with a spatula. Bake for 20-25 minutes until the base appears set and the edges are slightly brown. (I have a gas range, so baking times may vary). Remove and cool for 10 minutes or so. 

When cool enough to touch the surface, spread an even layer of jam over the top. Sprinkle oat topping over the surface and press lightly into the preserves. Cut into desired serving size (you don't have to go as big as I did) and enjoy!

White Bean Kale Soup

It's Fall, one of my favorite times of year. When the air is crisp and wood-fire smoke scent wafts on the breeze, I turn to comfort food -- especially soups and stews. This White Bean Kale Soup is a family favorite. 

I first experienced kale in academy, when I worked for a garden nursery and greenhouse. We planted hundreds of pots of flowering and decorative kale for people to use in their Fall/Winter landscaping. I never knew you could actually eat it! :0) Now that I am older, I've found that kale is a very versatile and delicious addition to our diet. Add it to smoothies, toast it into "chips", replace spinach or collard greens with it in soups, toss in salads...the possibilities are endless. And the best part? Listen to this: Kale is a nutritional powerhouse! Read Web MD's article here. 

"What makes kale so exceptional? Here is why it's a superstar vegetable -- One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients. Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw."  

Fantastic! I think I'll serve up another helping of soup... 

Ingredients:

2 tablespoons extra-virgin olive oil

1 cup diced yellow onion

4 large garlic cloves, roughly chopped

32 oz. vegetable broth

4 cups chopped, de-veined kale

2 cups diced tomatoes in juice

1 can (14.5 ounces)  cannellini beans, drained and rinsed

1 tsp. salt

Pepper, opt.

1 tsp. dry basil or several leaves fresh basil, torn

Directions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add basil, broth, kale, beans and tomatoes and cover. Bring soup to a boil, then reduce heat and simmer for 30 minutes or until the broth has reduced and soup is thickened slightly. Add salt and pepper to taste. Serve with parmesan or parmesan style sprinkle and toasted crusty bread.

Pumpkin Scones

I've been trying to be thrifty lately. Making my own laundry detergent, frequenting thrift stores instead of heading directly to the department store, baking and pureeing my own pumpkin...I thought I'd save a lot of money by doing the latter. I didn't. Here's why. 

I bought two small pie pumpkins for $4.00 and only ended up with about 30 ounces of pumpkin. That's the equivalent of two cans of pumpkin at the grocery store. I'm pretty sure you can get a can of pumpkin for less than $2.00. So, in order to really save money, I need to get a gigantic pumpkin! I'm sure I can...I know I can...I WILL do better than a purchased can of pumpkin. Plus, fresh pureed pumpkin tastes better, in my humble opinion.

So, tonight I used my puree in two recipes. First I made Pumpkin Bars (archived recipe) to take for my daughters class tomorrow morning, and then I found a recipe by Iowa Girl Eats for Starbucks Clone Pumpkin Scones. They sounded delicious and easy. They are. I chose to use my food processor to mix the ingredients together, but you can use the bowl and spoon method, too. I altered her recipe, but you can visit her website for the original. Just click on the link above.

Ingredients:

2 cups all purpose flour

7 Tb. granulated sugar

1 Tb. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. ground ginger

1/2 cup fresh or canned pumpkin puree (not pumpkin pie filling)

3 Tb. canned coconut milk

1 1/2 tsp. egg replacer (Ener'G) whisked with 2 Tb. warm water

6 Tb. cold stick margarine, cut in pieces

Instructions:

Preheat oven to 425. 

In large food processor or mixing bowl combine the flour, sugar, baking powder, salt, and spices and mix well to combine. Add cold margarine in chunks and pulse in food processor until mix is the texture of dry biscuit mix. If you're not using a food processor, just cut the margarine in with fingers or a fork until it reaches the same texture. 

In a small bowl, combine pumpkin puree, coconut milk and egg replacer. Add to dry ingredients and pulse to combine, or stir until the dough comes together into a ball. Remove the dough and place on a lightly floured surface. Knead a few times to bring the dough together, then shape into a circle about 1" thick. Cut the circle in half, then into quarters (making 8 equal scones).

Place wedges on a baking sheet and bake for approximately 15 minutes or until golden brown. Allow to cool until safe to handle, then transfer to a cooling rack. When scones are cool, top with these two delightful icings. 

Plain Icing:

1 cup powdered sugar

2 Tb. canned coconut milk

Mix together in a small bowl until smooth and creamy. Use half of the icing as the first layer. Allow to harden slightly before applying the spiced icing. 

Spiced Icing:

Add a pinch of cinnamon and a pinch of allspice to the remaining plain icing. Drizzle over the top of the plain icing. Allow to harden before eating scone. It will be hard, but you can do it.

Yield: 8 scones

Spiced Carrot Ginger Soup

It started out yesterday with a slight tickle in the back of my throat. Ugh. No! I popped two Ester-C tablets, hoping that they would keep the cold at bay. No luck. By this morning, my nose had become a leaky faucet. I wanted to snuggle deeper down into the covers and stay in my pajamas all day! Something sounded good...something warm and comforting, but spicy enough to kick this bug out of my system. Spiced Carrot and Ginger Soup. 

Carrots and ginger both contain important properties for boosting your immune system. According to an article on the LiveStrong website, dated December 2, 2010, "Carrots contain vitamin A and vitamin B1, which are two important vitamins for keeping your immune system healthy and able to fight off infection. Adding carrots to your diet while you have a cold may motivate your white cells to work more efficiently at ridding your body of the virus causing your symptoms." Read more here.

"One of the benefits of ginger is its effects on congestion and its abilities to help fight colds. The use of ginger for combatting the common cold has been a staple of Ayurvedic medicine for centuries and was popular even before scientific research began revealing how powerful ginger truly is. For those who are suffering from congestion or a cold, consuming ginger may be extremely advantageous." Click on this link for the entire article.

So, with those two amazing ingredients as the base of this recipe, my cold symptoms should be gone in an.....Ha...haAChooO! Sorry. Let's just get to it...

Ingredients:

1/2 medium yellow onion, diced

1 Tb. olive oil

1 Tb. fresh ginger, peeled and minced

3 cloves garlic, peeled and minced

1 1/4 cup sliced carrots

1 Tb. vegetarian chicken seasoning mixed with 2 cups water, or 2 cups vegetable stock

1/8 tsp. turmeric

1/8 tsp. pepper

1/4 tsp. coriander

1/8 tsp. allspice

1/2 tsp. cumin

pinch red pepper flakes

1 1/2 cups pureed acorn squash (You could use butternut, too.)

1/2 cup coconut milk

1/4 cup orange juice

1 tsp. salt

Instructions:

In a medium pot and over medium heat, sauté onion in olive oil until it begins to clarify. Add minced garlic and ginger and stir to combine. Allow to sauté for a minute, then add sliced carrots. Continue to cook until carrots begin to soften. Add broth and spices, including red pepper flakes, and bring to a boil. Cook until carrots are completely soft.  Add pureed squash, coconut milk, orange juice, and salt during the last few minutes of cooking. Transfer all ingredients to blender and blend until smooth and creamy. Pour back into pot and bring to a simmer. Check for seasoning and salt if necessary. Serve immediately. This was especially tasty with some hearty croutons!

Enjoy while I nurse my aching joints! :0)

Yield: 3-4 servings

Walnut Fig Scones with Citrus Glaze

Fall is here, whether I'm ready for it or not. I spent the morning going through my children's clothes and pulling out their shorts and t-shirts to make room for the toasty warm sweaters and fleece pajamas that will fill their dresser drawers now. With the gusty winds and brisk temperatures comes the desire for something warm and comforting. Pumpkin...walnuts...figs...come to mind when I think of Fall.

A friend of ours knows that our family likes unusual foods and graciously gave me the inspiration for these breakfast treats. A jar of Dalmatia Fig Spread. I thought, "What kind of neat experiment can I come up with using fig spread? We love it served with scones. Whole wheat toast makes a pretty good accompaniment, too. What would happen if I mixed fig preserves into a scone dough?"  These emerged as a result. I added grated apples, walnuts, and a hint of molasses.  I also incorporated whole wheat flour up the ante on the fiber content. The top has a nice citrus glaze with a bit more fig preserves to really enhance the flavor. 

We had mixed reviews in our home after the initial taste test. Our toddler ate two of them right away. My small group ladies and I enjoyed them, too. Our 6-year-old, however, took one small bite and put the scone aside. I take it fig isn't her favorite flavor. :0) 

Ingredients:

3 cups flour (half white, half wheat or 2 cups white to 1 cup wheat)

1 Tb. baking powder

1/4 cup brown sugar

1/4 tsp. salt

1/8 tsp. allspice

1 cup peeled, grated apple of choice (I used 1 Golden Delicious)

1/2 cup coarsely ground walnuts

3 Tb. Fig preserves

6 Tb. Earth Balance margarine

3/4 cup Almond milk

1 Tb. ground flax seed, mixed with 3 Tb. water

Instructions:

Preheat oven to 400 degrees. In a medium bowl, combine flours, baking powder, sugar, salt, and allspice. Cut margarine into flour mixture until it looks like the consistency of small peas. Make a well in the center. In another small bowl, combine grated apple, walnuts, fig preserves, almond milk, and flax seed-water mixture.  

Pour wet ingredients into dry ingredients and stir well to combine. If the dough appears to be too soft (like muffin batter), add a bit more flour until it's easy to handle. Turn out onto a lightly floured board and knead a few times to incorporate flour. Shape into a 8 x 8 square about 1-in. thick and cut into to wedges or squares. Place scones about  3/4-in. apart on a large baking sheet and bake for approximately 16-18 minutes or until toasty golden brown. Remove from oven and allow to cool for a few minutes before spooning the citrus glaze over.

Citrus Fig Glaze:

1/2 cup powdered sugar

1 T. fig preserves

1 T. orange juice, or enough until you reach the desired drizzling consistency.

These are really best eaten the same day. 

Blackberry Scones with Lemon Drizzle - Sunday Bonus

I usually like to make something a bit more special for breakfast on Sundays. I have more time, and Daddy is home to enjoy breakfast with the family. So this morning, I made coconut and citrus scented oatmeal and these blackberry scones. I looked online for a recipe for blackberry scones and found one that I augmented quite a bit. The concept was good, but I like a bit more depth of texture in my scone, so I added cornmeal and whole wheat flour to the white flour it called for. The drizzle on top...Oh, man. It makes the flavors come alive. 

Ingredients:

1 1/4 cup frozen blackberries

1 Tb. flour

1 1/2 cup all-purpose flour

1/2 cup whole wheat flour

2 Tb. cornmeal

3/4 Tb. baking powder

3 Tb. sugar

1/8 tsp. salt

6 Tb. Earth Balance margarine

1 cup canned coconut milk

2 tsp. vanilla

1 Tb. Earth Balance margarine

Instructions:

Preheat oven to 425 degrees. 

Pour blackberries into a small bowl and toss them in 1 Tb. flour. Set aside.

In a medium mixing bowl, combine flour, whole wheat flour, cornmeal, baking powder, sugar, and salt.  Cut in margarine or mix with fingers until the texture of the mix is pebbly. Make a well in the center of your dry ingredients. 

In a glass measuring cup or small bowl, stir together canned coconut milk and vanilla.  Add all at once to the dry ingredients. (My daughter enjoyed helping me with this part!) Stir together with a fork until a soft dough forms. Turn out onto a lightly floured surface and gently knead a few times until it's somewhat smooth. Add blackberries. I did this by making a small disk shape with my dough and pouring the blackberries into the middle of the dough disk. I then folded one side of the disk over and lightly pressed down, repeating with the other side of the dough. Gently pull and press the dough maybe a total of 4 times before shaping into an 8-in. round circle about 3/4 in. thick.

Cut the dough circle into 8 wedges and place wedges onto ungreased cookie sheet, leaving about 1-in. space between each piece. Cut 1 Tb. of Earth Balance margarine into small pieces. Place a small dab of margarine on each wedge before popping them into the oven to bake. Bake for approximately 21 minutes, or until the tops are beautifully golden brown.

Remove from oven. Drizzle warm scones with the following lemon icing and allow to cool for a few minutes to harden the icing. 

Lemon Icing:

1 cup powdered sugar

3-4 Tb. lemon juice

Place 1 cup powdered sugar in a small bowl. Add lemon juice, one tablespoon at a time, stirring well, until you get a nice thick drizzling consistency. The icing should cling to the spoon a little bit like honey. 

Enjoy on these blackberry scones or  blueberry cornmeal scones.

Cranberry Walnut Applesauce Muffins

Making good food for my family brings me this sense of satisfaction that nothing else quite can. I felt that satisfaction after making these muffins. They are hearty, moist, and super tasty! And the fact that they have applesauce in them makes me even more happy. The applesauce allows the muffins to retain their moistness, without eggs or a large amount of oil. The recipe does call for oil, but you could experiment with all applesauce (just substitute on a 1 to 1 ratio: 1/2 a cup of applesauce to 1/2 cup oil, etc.).

I originally made these with dried cranberries and fresh pears, and they were delicious. The next time I made them, I added ground English walnuts instead.

Ingredients:

2 cups all-purpose flour

1 cup whole wheat flour

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

2 Tb. ground flax seed mixed with 6 Tbs. water

1 cup brown sugar

1 1/3 cups applesauce

1/2 cup cooking oil (or increase the amount of applesauce by 1/2 cup)

2/3 cup dried cranberries

1/3 cup ground walnuts

Instructions:

Preheat oven to 400 degrees. Line 24 muffin cups with paper liners, or spray lightly with cooking spray. You may not use all the liners, but be prepared just in case.

In a large mixing bowl, combine flours, baking powder, cinnamon, soda and salt. In a separate bowl, combine flax seed mixture, brown sugar, applesauce and oil (if using). Add wet ingredients to dry, and fold and stir gently to combine well. Mix in cranberries and walnuts.

Spoon batter into muffin tins, filling about 2/3 full. I used a large ice cream scoop and one scoop was a perfect fit. Bake for 18-20 minutes or until golden brown or a toothpick or skewer inserted into a muffin emerges clean. Cool for 5 minutes, then remove from tins and serve warm.

My toddler son has requested these for breakfast the past two mornings in a row.

"Mommy, muffin." "Charlie, would you like a muffin?" "Yes, pease." "Ok, baby, you can have a muffin!" (Smiling on the inside, because I know he's getting the good stuff.)

Enjoy!