Favorites Updated

Twists on two of my regularly made recipes.

Seedy Granola
Holy Vegan Peanut Butter Cookies


Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.


Ingredients

- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped

Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!


Makes 30 cookies

Ingredients

- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips

Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.

Back to School

Chocolate Chip and Cinnamon Granola Bars


Makes 12

Ingredients
- 2 cups old fashion oats
- 1 cup instant oats
- 2 tablespoons unsalted butter, melted
- 1/3 cup packed brown sugar
- 1/2 cup honey
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 egg white
- 1/4 cup all purpose flour
- 2/3 cup semi sweet chocolate chips
- canola oil for greasing the pan


Preheat the oven to 350 degrees F. Spread the old fashion and quick cooking oats on a baking sheet and toast until light golden brown, about 10 minutes. Set aside and let cool. Meanwhile, grease a 9 by 9 inch baking pan with canola oil.
In a small mixing bowl combine the melted butter and brown sugar and mix until smooth. Add the honey, vanilla and salt until combined. Set aside.
When the oats are completely cool, combine the oats and cinnamon in a large mixing bowl. Add the honey mixture and gently combine with the oats. Stir in the egg white until combined, and then stir in the flour. Finally, stir in the chocolate chips. Pour the batter into the greased baking pan and press down with the back of a spoon. Bake the bars for 25-30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool completely, about 3 hours. Cut into approximately 1 1/2 by 4 1/2 inch bars and store in an airtight container or wrap individually with parchment paper. These will keep in an airtight container for 3-4 days.

Unbaked

Baked

Good Granola

I have been making my “Good Granola” for many years now, but my original recipe has transformed greatly. I started off making stovetop granola, but I have found that baking the granola in the oven results in as equally delicious granola, without the constant stirring. I also rarely measure out the ingredients; just add a dash of this and that until it looks right. However, in order to make granola with consistency, I use the measurements in the recipe below, which can serve as the base for whatever type of nuts and dried fruit you prefer. I particularly love the combination of pecans and dried cranberries, or dried apricots and cashews, and I love to add a handful of seeds (pumpkin, sesame, or sunflower) too. I store the granola in an aluminum container to have on hand to sprinkle over fruit and yogurt in the morning, or for a quick pick-me-up snack in the afternoon.

Before Baking Granola

Good Granola

Makes 5 cups

Ingredients
- 2 1/2 cups oats (not quick cooking oats)
- 1 cup slivered almonds
- 1 cup pecans, roughly chopped
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup honey
- 2 teaspoons canola oil
- 1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Line a half sheet baking pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, cinnamon, nuts and brown sugar. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 30 minutes, tossing after 10 minutes, then after every 5 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried cranberries. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Baked Granola