Dried Fruit Granola Bars

I don't know if this happens to anyone else, but in my family, we have a bit of a dried fruit problem.

It's not the eating that's the problem, it's the buying.  The quantity of dried fruit in our kitchen increases at an alarming rate, until it's practically spilling out of the cabinets.  I don't have an aversion to dried fruit (I'm looking at you, all you raisin haters), but things were getting a little out of hand.

Solution?  Make granola bars, of course.

These bars are pretty versatile.  There's a simple base of oats, oat flour, applesauce, and peanut butter, and to that you add two cups of whatever the heck you want.  Dried fruit, chocolate, nuts, seeds, sprinkles, pretty much every mix-in you can think of will work.  I used 1 1/2 cups of dried figs, dried apricots, dried cranberries, prunes, and yellow raisins (yes, I had all of that on hand), and 1/2 cup of chocolate.  Because chocolate makes everything better, right?

Once that's done, all you've gotta do is spread your batter into a pan and pop it in the oven for about half an hour.

These are not wimpy granola bars.  They make a great afternoon pick-me-up and paired with some fruit and yogurt, one bar will keep you full for hours.

I'm a fan of store bought bars, don't get me wrong, but nothing compares to a homemade snack in both the nutritional and taste department.  You're gonna want to make these bars, guys, don't miss out a recipe this good.

Dried Fruit Granola Bars

• 3 cups oat flour (to make: grind rolled oats into a fine flour in a blend, coffee grinder, or food processor)
• 2 cups rolled oats
• 1 tbsp baking powder
• 1 1/4 cup applesauce
• 1/2 cup honey or agave
• 2 tbsp peanut butter (or another but butter of your choice)
• 2 cups dried fruit, chocolate, and/or nuts of your choice (I used 1/2 cup chopped chocolate and 11/2 cups chopped dried fruit)

Preheat oven to 350F.  Grease a 9x9 square pan.  In a large bowl, mix together oat flour, rolled oats and baking powder.  Add applesauce, honey/agave, and nut butter and mix until completely combined.  Your dough will be wet and sticky at this point.  Mix in all of your desired add-ins until evenly incorporated.  Scoop dough into prepared pan and spread into a smooth and even layer.  Bake in oven for 28-32 minutes, until slightly golden and firm to the touch.  Once cooled, slice into 18 thin bars, and store in fridge until serving time.  Bars will keep in fridge for up to one week.

Happy Friday everyone!  What are your weekend plans?

Flourless Oatmeal Cookies

These are strange cookies... strange but good that is.

You see, it was one of those recipes where I was literally just throwing things together in the bowl of my food processor.  Totally and completely winging it.

The whole time I was making these, a little voice in my head was saying "they won't taste good, they'll be a huge failure".  Honestly, that was actually a pretty logical thing to think given the fact  that I was combining cottage cheese, cauliflower, and prunes.  Really, where on Earth could that be heading?

As it turns out, it was headed towards oatmeal cookies, though I didn't know that until mere minutes before they entered the oven.

The whole cookie baking process went a little bit like this:  Throw some cauliflower into a food processor.  Add in a couple scoops of cottage cheese.  Blend.  Add in cinnamon, ginger, and maple syrup.  Blend.  Taste.  Add in a couple prunes and some honey.  Try to ignore the voice in your head telling you that whatever you're attempting to make won't turn out.  Blend.  Realize that the random assortment of foods in your food processor is going nowhere fast.  Decide that you need to add oats (duh).  Mix some oats with some other stuff in a bowl and pour the liquid from the food processor on top.  Taste.  Have the genuis idea that you should turn the random mish-mash into cookies.  Bake the cookies.

Phew.  As you can see, these cookies provided quite the adventure.  And that adventure didn't exactly seem like it would end well, did it?  I agree.

In fact, I was holding my breath as they came out of the oven, and hesistated to try one fearing that  the result would be, well, disgusting.  It wasn't until a family member wandered into the room, took a bite of one of the cookies, and commented "good!" that I dared to try a little as well.

And guess what?  They were good.  Really good.  Who knew?

Flourless Oatmeal Cookies

• 1 cup frozen cauliflower, thawed
• 1/2 cup cottage cheese (I used 1%)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 2 tbsp milk
• 1 tbsp maple syrup
• 1 tbsp honey
• 2 prunes, soaked in water for a couple minutes (the longer they soak, the better)
• 2 cups rolled oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 1 tbsp brown sugar
• 1/4 cup dried cranberries
• 1/4 cup raisins

Preheat oven to 350F.  Combine cauliflower, cottage cheese, cinnamon, ginger, milk, maple syrup, honey, and prunes in food processor.  Process until smooth.  In a large bowl, mix together oats, baking powder, baking soda, salt, and brown sugar.  Pour the mixture from the food processor into the bowl with oats.  Mix to combine.  Fold in cranberries and raisins.  Form dough into cookies and place on greased baking sheet.  Bake in preheated oven for 12 minutes.  Let cool before removing from baking sheet and serving.

Well, now you know how to make one strange cookie.  I promise that if you give the recipe a try, the result will be much better than you'd think!  Enjoy!

Revisited Recipe of the Day:

Strawberry Oatmeal Cookies

Pumpkin Cranberry Bread Pudding

You know what stinks?

Not being able to eat something you want.

Whether its because if allergies, diets, tummy troubles, or just a lack of availability, when you can't or shouldn't eat something, it's not the best feeling.

Sometimes moments when that feeling shows up can increase during the holidays.  Though gathering with family and friends around the table is definitely a lovely thing to do, you're still likely at a different home where people may not be quite as accustomed to your personal dietary needs as you are, in your own kitchen.

It can get a bit annoying at times, to say the least.  Saying things like "I can't eat that" or "No thank you, is there a healthier option?" aren't things many people are totally comfortable doing.

Luckily, there are some products on the market that help us cope.  One of which being lactose free milk.

Lactose free milk is pretty much just what is sounds like: A milk that has no lactose.  It's still tasty, it still has all the nutrients of "normal" milk, but it doesn't have the lactose.  Anyone and everyone can drink it worry free!

In an attempt to make the holidays a more enjoyable time for everyone, even those with lactose intolorences, I've created a delicious holiday dessert thats entirely lactose free (thanks to lactose free milk).  It's crazy good and there's no way anyone will miss the lactose one bit.

Pumpkin Cranberry Bread Pudding*
(serves 6)

• 220 grams whole grain bread, left out overnight and cut into 2" squares/cubes (a little over 4 cups, unpacked)(lactose free)
• 1 1/2 cups pumpkin puree
• 1 1/2 cups lactose free milk
• 1 tbsp cinnamon
• 1 tsp ginger
• 2 eggs, lightly beaten
• 1/2 cup dried cranberries

Combine pumpkin, milk, spices, and eggs in a large bowl and whisk gently until combined.  Fold in bread and cranberrie, and mix so that all bread is coated on all sides.  Scoop into casserole dish and pack down so that surface is flat.  Place in fridge for at least 1 hour to let bread soak up more flavor.  Preheat oven to 350 degrees.  Bake 50-55 minutes or until bread pudding is golden and crusty on top. Let cool slightly before serving, or store in fridge for later.

If you're looking for a new Thanksgiving dessert to try, this bread pudding is a great candidate.  It's tasty, "fall" themed, ok for lactose intolorances (!) and makes a fair number of servings.  It's also much healthier than most other holiday desserts, which is always a plus, at least at my house.

Heck, you could even make this for breakfast!  It does take a bit of time to put together, but reheats beautifully (and also tastes delicious cold), so it wouldn't be much of a problem to just make the afternoon before.  Also, it's plenty filling and would probably keep you going until lunch without any problems.  Especially, topped with some Greek yogurt and a sprinkle if cinnamon.

Mmmmmmm.  The more I think about it, the better it sounds.  I know what I'm having for breakfast this Thanksgiving!

*By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.










Revisited Recipe of the Day: 

Oatmeal Dried Fruit Cookies

Pumpkin Raisin Oatmeal Cookies

Here we go, everyone.

My first fall recipe of the season, and, boy, is it a good one!

Cute little oatmeal cookies, filled with pumpkin flavor and bursting with sweet raisins.  I'd be surprised if your mouth isn't already watering.

No, really.  Are you sure there isn't drool dribbling down your chin?  Maybe you want to check a mirror...?

All joking aside, these really are great cookies.  They make a perfect snack, lunch-box treat, or maybe even breakfast.  You could even follow in my footsteps and try one six for dessert.

Or, have a cookie at all of the above times.  You can never have too many pumpkin cookies during fall.  Trust me, it's not possible.

I haven't even mentioned the healthy-ness of these cookie yet, have I?  Sorry, I was too caught up with the awesome taste.  I'll get to that now...

These cookies are completely gluten free (if using gluten free oats) and vegan, and contain no butter or oil.

Don't worry, though.  These cookies are more like a snack than an actual dessert, but the taste is definitely not lacking.  And a snack cookie is not a bad thing either, it means you get an excuse you eat cookies more!

Anyone who thinks more cookies is a bad thing is downright crazy.

Pumpkin Raisin Oatmeal Cookies

• 3/4 cup rolled oats (gluten free, if desired)
• 1/2 cup oat flour (to make this, you can grind oats to a fine powder in a food processor or coffee grinder)
• pinch salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 2 tbsp brown sugar (if you have a big sweet tooth, you may want to add more)
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tbsp + 1 1/2 tsp water
• 2 tbsp raisins.

Preheat oven to 350F.  Combine all dry ingredients (not raisins) in a large bowl and mix well.  In another bowl, stir together all wet ingredients.  Pour the wet into dry, and mix to combine.  Add in raisins.  If mixture is too dry, feel free to add more water.  Shape dough into small balls, and line up on 1 or 2 parchment paper lined cookie sheets.  Bake in preheated oven for 8-10 minutes (mine baked for 9).  Let cool before removing from cookie sheets and serving.  If you have any leftovers (which I highly doubt), store them in an airtight container.

So there you have it.  The pumpkin craziness has officially begun.  You'd better expect a ton more  fall recipes coming your way, and I'm not even done experimenting yet.  I've still got a whole bucket load of recipes that I want to try out.  Don't blame me if I'm still posting about pumpkin in January, ok?

But, so that hopefully that doesn't happen, I need some answers for you all.  Would you rather see a fall cake, breakfast, or spread recipe next?  I'm stuck on what to post.  Seriously, answer in the comments... I need help!

And don't forget to make these cookies!  If they were delicious enough to be the first fall recipe posted, they have to be good.

Revisited Recipe of the Day:

Strawberry Oatmeal Cookies

Oatmeal Dried Fruit Cookies

Sometimes I over-estimate my love for fruit.

Or at least my love for dried fruit.

I don't live in a place where fresh fruit is available all year.  So, i sometimes have to resort to dried fruits.  Unfortunately, sometimes i buy too much.  Especially when I go to Costco and every bag weighs more than my head.

Anyway, that leaves me with a lot of dried fruit.  And what do you pair with dried fruit?  Cookies of course! 

Dried Fruit Oatmeal Cookies

3/4 cup whole-wheat flour

1/4 cup ground flaxseed

1/2 cup oats

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon ginger

A pinch salt

4 ounces butter, softened

2/3 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup assorted dried fruit (you can use more or less depending on your taste)

Preheat oven to 350 degrees.  In a bowl whisk together flour, flax, oats, baking soda, spices, and salt.  Cream together butter and brown sugar in a different bowl.  Add the egg and vanilla to the butter and sugar mixture and combine.  Then, gradually add the dry ingredients, until they are incorporated.  Form balls of dough and put onto lined baking sheet.  Bake for 9-10 minutes, then let cookies cool.

These cookies proved to be a great way to use up my excessive amount of dried blueberries.  

However, I'll admit they're not the prettiest cookies in the world.  Don't let their appearance fool you, though, these cookies taste way better than they look!

Seriously, these cookies are awesome.  I just have to warn you guys about one thing: these oatmeal cookies taste healthy.  Not in a bad way, just don't expect them to taste like a heart attack in a cookie.  But, then again, these are oatmeal and dried fruit cookies, what do you expect?

Hopefully, I didn't just scare you away.  Some people can be scared of the word "healthy".  Oh well, their loss, you don't want to miss these little bites of deliciousness!