THE HEALTHY HAG

I COOK … I EAT … I SHARE.

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?).

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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!
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Blondie Bombshells December 16, 2009

Filed under: My bakery — s mcdowall @ 8:38 pm
Tags: , , , , , , , , , ,

It’s Christmastime and that means I morph into a bakeaholic.  My friends and family love me, but my thighs abhor me.  C’est la vie!  I can’t wait for this time of year – everyone seems a buzz with activity, regardless of denomination, and I love love love giving and making gifts.  The usual suspects will certainly make an appearance this year – my Peanut Butter Cookies, Beer bread, and Shortbread – but this year I am swapping out a few go-tos and premiering a few newbies.  With that, I present to you my version of a BLONDIE.  I am a blonde (bombshell???) myself this year, so it was bye-bye brownies and hello blondies!  This ooey-gooey-carmelly recipe couldn’t be easier: 7 ingredients people … but it does take a little patience … what delectable doesn’t????

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INGREDIENTS:

2 ¼ cups all-purpose flour

2 TSBP baking powder

1⁄4 tsp. salt

½ cup unsalted butter, at room temperature

1 ½ cups firmly packed dark brown sugar

1 egg, plus 1 egg yolk

1 1⁄2 tsp vanilla extract

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DIRECTIONSl

1)      Preheat oven to 350F and line a square bake pan with parchment paper, then grease.

2)      Sift dry ingredients together in a bowl and set aside.

3)      In a small-medium sized saucepan on medium heat, add butter and brown sugar and heat through until butter is completely melted and sugar has completely disappeared, stirring often – then continue heating for 1 more minute as the sauce bubbles but does not boil!  NOTE – ensure sauce does not come to a boil as you’ll burn it!  It just needs to form cute little bubbles.

4)      Remove saucepan from heat and allow to cool for 10-15 min.

5)      To cooled sauce, add in egg and egg yoke and mix slowly to combine well, then add in vanilla and blend.

6)      Pour wet mixture into dry misture and combine thoroughly, but do NOT overmix (turn for about 20 folds).

7)      Pour batter into prepped baking pan, and bake for 25-35 minutes until done (watch out as it may burn easily!!)

8)      Allow to cool in bake pan for 20 minutes on a wire rack, then remove and continue cooling for another 15 minutes, then slice and serve!

Notes – these little morsels go amazingly well on their own, but for a decadent treat serve warmed with a side of vanilla ice-cream.  Heaven.  They keep well frozen if really well wrapped in plastic and tinfoil.

 

Roasted Veg with Rice Soup July 22, 2009

As mentioned about a trillion times before, I LOVE making soup.  Love Love Love.  It’s so easy and so cheap, and uses up all the veggies in the fridge that otherwise might have had to head to the green bin.  That said, I hit the fridge last night and raided the crisper for anything less than fresh.  Enter sweet potatoes, some sprouting garlic, an assortment of mushrooms and some frozen veggie stock.  Three hours later, the house smelled delectable, only bad spots sat resting in the green bin and I was left with enough soup for dinner and lunches for two days.

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

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