Chunky Granola

Source: More-with-Less Cookbook
Date tried:June 28, 2017
Yield: 2 1/2 quarts
Time needed: 20-25 minutes

This is one of my best granola recipes, enthusiastically endorsed by my 3-year old grandson. Even better, a slight modification will give you “‘nola bars”.

Chunky Granola

Chunky Granola
6 cups rolled oats
1/2 cup sunflower seeds or nuts
1/2 cup coconut
1/2 cup wheat germ
1/2 cup powdered milk
2/3 cup honey
2/3 cup oil
1 tsp. vanilla

Preheat oven to 350oF.

Spread rolled oats in an ungreased 9” x 13” pan.
Bake 10 minutes and remove from oven.
Stir in the rest of the dry ingredients.

Combine the honey, oil and vanilla.
Add to dry mixture and stir until thoroughly coated.
Bake 10-15 minutes, stirring every 3-5 minutes until uniformly golden. Do not over bake.
Let cool in pan undisturbed. Then break into chunks.

To make granola bars:
Add one beaten egg and 1/3 cup milk to honey, oil, vanilla mixture before combining with dry ingredients.
Press mixture firmly into two well-greased 10” x 15” baking sheets.
Bake at suggested temperature until nicely browned.
Cut immediately into bars.
Remove from pans when cool.


Nutty Sweet Potato Waffles

Source: Simply in Season
Date tried: June 26, 2017
Yield: 8 large waffles
Time needed: 30 minutes

So you made the Sweet Potato Crescent Rolls and still have lots of cooked, mashed sweet potato left. Here’s the recipe for using the rest. Sorry for the pancake-looking waffles, but I don’t have a waffle iron.

Nutty Sweet Potato Waffles

Nutty Sweet Potato Waffles
1/2 cup/125 ml butter
2 cups/500 ml sweet potatoes, cooked and mashed
6 eggs, beaten
2 cups/500 ml milk

1 cup/250 ml whole wheat flour
1 cup/250 ml rolled oats, finely ground in blender
1 cup/250 ml walnuts, pecans or hazelnuts, finely ground)
2 Tbsp. baking powder
2 tsp.salt

Melt the butter and set aside to cool.

Mix sweet potatoes, eggs and milk together.
Stir mix into cooled melted butter

Combine the dry ingredients.
Stir into sweet potato mixture until moistened.
Bake in a hot waffle iron.

Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Kitchen Sink Cookies

Source: Recipes for a Small Planet
Date tried: Feb. 8. 2015
Yield: 4 dozen cookies
Time needed: 20-25 minutes

It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.

Kitchen Sink Cookies

Kitchen Sink Cookies

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Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

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Homemade Macaroons

Source: The Parkdale Potluck Cookbook
Date tried: March 3, 2014
Yield: 12-24 cookies
Time needed: 20 minutes

For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites.  These are very good, but heavy on the cocoa and oatmeal.  I would like to find a recipe that lets the coconut shine through.

The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house.  I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.

The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.

Homemade macaroons

Homemade macaroons

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