Gluten-free breaskfast bars-round 2 (Peanut Butter)

Homemade breakfast bars have really been working out well for my family.  My kids really need something quick and easy in the mornings, and this has been such a great alternative to boxed granola bars.  Plus, no preservatives and very inexpensive!  Score!


Ingredients
2 mashed ripe bananas
1 cup quick oats
1/4 cup peanut butter
1/4 cup flax meal
1/2 cup raisins
1/2 cup shredded coconut
1/4 cup dark chocolate chips
1/2 cup walnuts, chopped
1 tsp vanilla

Scoop into 12 muffin tins and bake 350° for 25 minutes

Gluten-Free breakfast bars

Ingredients

1 1/2       cups quick rolled oats

1             cup unsweetened coconut flakes 

3             tablespoons flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried chopped dried plums

3             ripe bananas, mashed

1/4          cup melted butter

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and dried plums. Stir in bananas, butter, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.

*I had a revelation after I made these.  Why not use a muffin tin?  :)

Variety and veggies...

My GF Brandi told me about this company last summer.  They are an Organic Co-op, local to Jacksonville, that offers fruit and vegetable bags weekly.  I have to admit, I was skeptical at first.  I have been a part of an organic co-op before and when I got my items, they were super ripe.  We had to eat them immediately or toss them.  It was expensive and wasteful.

When my GF personally recommended The Neighborhood Garden, I was excited!

I typically get 2-3 bags a month.  I find that for us, every week is a little too much.  I typically cook dinner 3 nights a week and several meals on the weekends.  Both of my children also bring their lunch everyday.

I pick up my organic local produce on Monday.  It lasts us a little longer than a week and offers our family a great variety.  The company allows you 2 substitutions per bag.  They also offer all fruit and juicing bags.  The cost for a full bag of produce is $33.  This has cut down my grocery bill tremendously.  Also, we eat less junk, and I like that.  I am blessed with children that will eat just about anything, especially my daughter.  What one child won't eat, the other one will.
My Sunday trip to the grocery is pretty much just for meat, dairy and a few 'center of the store' items.

Below is a sample list of this weeks produce. Check out their website for a location close to you.  They also deliver to your home for a small fee.

Oh, and tell them I sent you!  :)

Weekly Organic Produce

Monday, March 18th

2-3 Plums

4-5 Braeburn Apples

2-3 Tangerines

Bananas

2-3 Kiwi

Spring Mix

1lb. Carrots

Cremini Mushrooms

1-2 Cucumber

Lacinato Kale

1-2 Yellow Onions

2-3 Roma Tomatoes

Homemade French Bread

French bread is so fancy.  In my mind, I always thought it was difficult to make.  I was looking for an amazing french bread recipe, when the SIL of one of my GF's sent me this.  I'm in LOVE!!!!  Thanks Cammi!  :)

Ingredients

1 cup water

2 3/4 cups bread flour

1 tablespoon white sugar

1 teaspoon salt

1 tablespoon canola oil

1 1/2 teaspoons yeast

1 egg white

1 tablespoon water

3 tablespoons corn meal

Directions

1. Place 1 cup water, bread flour, sugar, salt, oil and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. (My machine allows the dough to rise once. If yours doesn’t, turn dough into a lightly oiled bowl, cover and allow to rise until doubled in size, about an hour). 

2. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet, sprinkled with cornmeal. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

3. Preheat oven to 375 degrees F (190 degrees C). Mix egg white with 1 tablespoon water; brush over tops of loaves.

4. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Granny's Lemon Pound Cake

This recipe was passed down from my hubby's Granny.  She has made it at every dinner or Thanksgiving I've ever been to and it is hands down my husband's favorite cake, ever.  :)

Ingredients
Duncan Hines Yellow Cake
2/3 cup oil
1 cup water
1 small box vanilla instant pudding
4 eggs

Icing
powdered sugar
lemon juice

Bake 325° for 55-60 minutes This is a dump and make type of recipe. When making the icing, I don't measure. I'm notorious for not measuring, but I find it works well in this situation. Start with about 2 cups of powdered sugar. Then add lemon juice, a little at a time, whisking constantly until you get the desired thickness.

Chocolate Pie

This is a favorite of my family.  This recipe is fabulous for milk-free families.  Be sure to check your chocolate chip ingredients.  They typically have milk in them however, dairy-free chocolate chips are readily available. 

Ingredients
2 cups soy milk
3 yolks
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup cornstarch
5 ounces bittersweet chocolate, chopped
Pinch salt
1 ready to use shortbread pie crust


Directions
In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla. Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick!  Pour the pudding into the crust. Cover and chill for 3 hours, until set.

Top with a dollop of whipped cream (or dairy-free topping) and enjoy!

Cinnamon Baked Apples

Ingredients

4 apples, cored

3 tbls brown sugar

1 tsp ground cinnamon

1 tbls butter (cut into 4’s)

In a small bowl, mix the sugar and cinnamon.  Place apples into an oven safe dish.  Place a piece of the butter in the hole of each, then fill the holes evenly with the cinnamon sugar mixture.

Bake at 350 degrees for 1 hour.

When you remove the apples from the oven, spoon the cinnamon 'sauce' over the apples.

Nutrition Facts
  4 Servings
Amount Per Serving
  Calories 147.4
  Total Fat 3.1 g
     Saturated Fat 1.9 g
     Polyunsaturated Fat 0.2 g
     Monounsaturated Fat 0.8 g
  Cholesterol 7.8 mg
  Sodium 4.7 mg
  Potassium 198.5 mg
  Total Carbohydrate 35.4 g
     Dietary Fiber 4.1 g
     Sugars 27.6 g
  Protein 0.3 g