THE HEALTHY HAG

I COOK … I EAT … I SHARE.

APPLE PEAR CRUMBLE February 22, 2012

Good grief has it really been THAT long???  Well, I guess it has, and I’m confident with my excuse: new motherhood.  I welcomed the best thing EVER into my life last year and it’s been one hellova rollercoasster ride since.  Poopy diapers and tantrums aside, I still love love love to cook and bake.  So that’s that.

Here’s a great recipe for one of my autumnal faves … Apple Crumble.  This version is modified to be GLUTEN FREE that has a slightly almond twist and incorporates pears as well.  It’s a quick and elegant way to use up any apples or pears you just know will go if you don’t use them soon, and is super easy to prep.  Now that time is of the essence (crazy toddler running around), making food that is healthy AND ready F-A-S-T is more important than ever.

INGREDIENTS:

TOPPING

1/3 cup sliced almonds
1/3 cup sugar
1/3 cup almond flour (or oats)
1/2 tsp. cinnamon
1/4 tsp. ground ginger (this is optional)
3 tbsp butter (at room temp)

FILLING

3 tbsp almond flour
1/2 cup sugar
1/2 tsp. ground ginger (this is optional)
1/2 tsp. cinnamon
1 1/2 pounds apples (about 4 medium sized)
1 1/2 pounds pears (about 4 medium sized)
1/2 cup dried cranberries or craisins or raisins
1 tbsp lemon juice
1 tsp almond or vanilla extract

DIRECTIONS:

1) Grease an 8″ or a 9″ square baking dish

2) Peel, core, and slice apples and pears.

FOR TOPPING:

* In a medium bowl, combine sliced almonds, flour, sugar, cinnamon and ginger

* Add butter to mixture, and combine ingredients and butter until mixture resembles loose crumbs (best to use your fingers!)

FOR FILLING:

* In a large bowl, mix together flour, sugar, cinnamon and ginger, then add apples and pears, cranberries, lemon juice and almond extract.

* Mix fruit with the dry ingredients to coat, being careful not to break up the fruit (again – best to gently use your fingers!)

3) Transfer FILLING (fruit mixture) to the baking dish, and sprinkle TOPPING mixture evenly over top.

4) Bake at 375° F for approx 30-35 min or until topping is starting to turn golden brown, and fruit juices bubble.

5) Cool slightly before serving

NOTES:

– you can serve with whipped cream or ice cream

– can be served warm or cold

 

Sweet and Chewy Granola Bars April 5, 2010

Always on the hunt for tasty new versions of homemade and healthy bars, I love trying newly discovered, soon-to-be classics.  These oooey-gooey-chewy sweet nuthins will dazzle your tastebuds and satisfy your sweet-tooth.  They have some great ingredients, but as with all typical granola bars, are a wee bit high on the sugar factor – so no finishing the entire batch in one sittin’ ya hear?  Well, try not too at least … and if you falter (don’t feel guilty, these things are like crack) just up the laps around the park that night, or maybe shave off a glass of vino (oh for the love of Pete why did I just say that?).

.

INGREDIENTS:

3/4 cup oats (not instant)

1/2 cup chopped walnuts

1/4 cup unsalted sunflower OR pumpkin seeds

1/2 cup spelt flour (you could substitute whole wheat)

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon, ground

Pinch of nutmeg OR Allspice

1/2 cup canola OR sunflower oil OR almond oil

1/4 cup light brown sugar

1/4 cup pure maple syrup

1 egg
1 tsp vanilla extract

1/2 cup dried blueberries (or whatever your fave dried berry is)

DIRECTIONS:

  1. Preheat oven to 350F and line a square baking pan with parchment paper OR simply grease pan slightly.
  2. In a medium mixing bowl, combine oats, walnuts, sunflower seeds flour, baking powder, cinnamon, and salt until well combined.
  3. In a separate mixing bowl combine canola oil, brown sugar, and maple syrup until  smooth then stir in egg and vanilla extract. 
  4. Combine dry mixture with wet until it just incorporated then add in dried blueberries.
  5. Pour batter into the prepared baking pan and spread evenly, and bake bars until set (about 25-30 min). 
  6. Remove bars from oven and allow to cool completely on a wire, then cut into desired sizes and shapes and serve!
 

Easiest Protein Bars in the Universe! November 13, 2008

It’s quite a claim, but I am usually true to my word.  Usually.  These only have a few ingredients, which you can add to with your own favourites, and they are NO BAKE.  That’s right … no preheat the oven to any degrees.  Plus, you;ll probably only use 1 or 2 bowls so clean up is less painful than most baking adventures.  Sweet protein goodness!

INGREDIENTS:

1 cup all natural smooth peanut butter

7-8 tbsp honey (or split with maple syrup)

1 cup protein powder (I used chocolate)

1 cup oats

2 tbsp flax seed

DIRECTIONS:

1) Mix the peanut butter and corn syrup together in a microwavable bowl, and microwave on high for 75 seconds.

2) Remove from microwave and add the remaining ingredients to the bowl, stirring to completely combine.

NOTE – You may need to add a bit of water to ensure the mix is not too dry.  It should be the consistency of Play-Dough.

3) Spoon into a square pan (push to flatten evenly) and cool in fridge for 15 minutes.

4) Slice into bars and wrap with plastic wrap and ENJOY!

TIP:

Add any chopped nuts, shredded coconut or dried fruit (such as raisins) to the mix for an added boost.

peanutbutterpreview

 

Brekkie + Snackie Bar January 30, 2008

Making homemade granola and granola-type bars is very easy, and gives you complete control over what goes into them. Thank god! This recipe is really really versatile and can accomodate numerous substitutions and proportions.

1410471668_fbcf0e6fa6.jpg
INGREDIENTS:

Date Mixture:
1/2 cup chopped dried dates
1/2 cup water

Flax Mixture:
5 teaspoons freshly ground or store bought flax
1/2 cup warm water

Dry Ingredients:
3/4 cup quick oats
1/4 cup flour (any wil do here; I used hemp)
1/4 tsp cinnamon (or to taste)
1/3 cup chopped raw almonds
1/3 cup raw seeds (sunflower, pumpkin, sesame, etc)
1/3 cup raisins
1 cup diced dried fruits (apples, cherries, pineapples, mangoes, prunes, etc)

DIRECTIONS:
1) Lightly coat a 9″x9″ baking pan with cooking spray or oil and set aside.

2) Prepare Date Mixture:
– Add 1/2 cup water and diced dates to a small saucepan.
– Bring to a slow simmer and cook about 5 min, stirring occasionally, until dates are soft (mixture will be nice and thick).
– Allow to cool.

3) Prepare Flax Mixture:
– Combine 1/2 cup very warm water and 5 tsps freshly ground or store bought flax.
– Set aside for five minutes to thicken then stir.

4) Mix all dry ingredients together in a mixing bowl.

5) Add flax mixture to date puree, and stir well.

6) Pour wet into dry ingredients, and mix to combine.

7) Press mixture into prepared pan, and bake at 350F for approx 15 min.

8] Allow to cool completely before cutting into bars, and serve!

Notes:
– These keep really well if stored properly.

Add ins:
– 1/3 cup coconut flakes
– 1 tbsp oat bran
– 1 tbsp protein powder

 

Hemp Energy Cookies January 12, 2008

These may seem odd but trust me, they are mouthwatering and amazingly nutritious. Feel free to subsitute any of the ingredients – especially the flour (depending on your preferences). These aren’t low in fat, but they mainly have the good fats your need anyway, so it’s all gravy.

Prep time: 10 min
Baking time: 30 min

hfth_cookies_cu.jpg

INGREDIENTS:

1 cup oil (I mixed olive with almond)

1 cup maple syrup (I used 1/2 maple, 1/2 honey)

2 1/2 cups oats

1 tsp baking powder

1/3 cup each sunflower seeds, sesame seeds

3 scoops of Hemp Protein Powder (each scoop 15grams)

1/2 cup barley or rice flour

1 1/4 cup ground almonds

1/2 cup cranberries, raisins, dates, chocolate chips or other dried fruit

DIRECTIONS:

1. Preheat oven 350F.

2. Mix oil & syrup

3. Combine with dry ingredients. Mix wet into dry. Then let the mixture rest for a minute or so. If you see oil separating from the mixture, then you need to add a bit more almonds or barley flour to thicken it.

4. Using a teaspoon drop onto greased cookie sheets. It will flatten a bit since it has enough oil in the dough that it will spread on its own.

5. Bake for 12-15 minutes until edges are brown and bottoms should be at least light brown. Cookies will be crisp in texture.

These keep quite well too. Store in an air tight container for up to a week – add in a piece of bread to keep moist though.