Posts Tagged ‘recipes’

Granola Energy Squares

Here they are Michelle! From The New Lighthearted Cookbook by Anne Lindsay. I haven’t tried them though, so if you do, and they’re good, let me know. Hey, let’s have a race to see who can make them first…

1/2 cup butter, melted

3/4 cup corn syrup

2 cups quick-cooking rolled oats

1 cup wheat bran

1 cup sunflower seeds ……….oh no, those are going to slow me down. I’m going to have to go shopping.

1 cup dried apricots, dates or raisins, or a combination……or, in my house, chocolate chips.

1/2 cup chopped nuts (walnuts, almonds, pecans)

1/4 cup sesame seeds……think I’ll leave those out.

In a large bowl, combine butter and corn syrup; stir in rolled oats, bran, sunflower seeds, dried fruit, and sesame seeds.

Firmly press into lightly greased 9×13-in cake pan; bake in 350 oven for 15 minutes or until golden. Let cool and cut into squares. Store in airtight container for up to 1 week or freeze for up to 2 months.

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5 Minute Oat Squares

I just found this recipe yesterday (in The New Lighthearted Cookbook by Anne Lindsay) and I’ve already made it twice. Well, to be perfectly honest, I made it once, and L made it once, but the point being that it’s okay tasting and extra-super-fast. So fast that an 11-year old can whip it up between school and diving practice because she doesn’t feel like having toast.

It’s really crumbly, so I made two of them eat outside. I already sweep the kitchen three times a day. It’s my limit.

Melt half a cup of margarine in an 8in square glass pan. Add half a cup of brown sugar, 1 tsp vanilla, and 2 cups of oats. Add raisins or choc chips or cranberries if you want. Pat down flat, and put back in the microwave for 4-5 minutes. Let cool, cut into squares.

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I’m All About Flax


Made this recipe for the first time today. Tasted great, and extra-healthy. From Simply in Season, a World Community Cookbook (“recipes that celebrate fresh, local foods”).

Whole Wheat Flax Bread

3 cups warm water

2 TBS active dry yeast

Combine in a mixing bowl and stir until dissolved. Set aside until bubbly, 5 minutes.

3 cups whole wheat bread flour

3 TBS honey

3 TBS oil

Add and stir until smooth.

2-3 cups bread flour

1 1/2 cups ground flax seed

1/3 cup raw sunflower seeds

2 tsp salt

1/3 cup flax seeds (optional)

Add, stirring in enough flour to make a stiff, smooth dough. Knead about 10 minutes. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, about 1 hour. Punch down, divide in half, let rest 5 minutes, shape into loaves and place in greased loaf pans or shape into round loaves and place on a greased baking sheet sprinkled with cornmeal. Cover and let rise again, about 1 hour. Bake in preheated oven at 375F for 30 minutes.

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