Wednesday, January 11, 2012

chewy granola bars

you know those nights where you're up every 2-3 hours feeding a baby and you're absolutely dead tired and need some nutrition for the love of pete to keep you alive? or how about those days where you just have no time to do anything, not even sit down for an everloving meal?

well, meet the perfect granola bar.

this recipe has been adapted to accommodate my new lifestyle - breastfeeding mom with a baby who has undetermined food sensitivities so mom is cutting out all possible food irritants. these are gluten-free (using gluten-free oats), dairy-free, corn-free, and peanut-free. and still delicious. take that, baby stomach.

Chewy Granola Bars (adapted from Smitten Kitchen)

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (i like to use a mix with dried cranberries and blueberries, and when i'm feeling crazy i add in some dark chocolate chips)
1/3 cup almond butter (or other nut butter)
1 teaspoon vanilla extract
6 tablespoons oil (or butter for non-vegan)
1/4 cup agave nectar
2 tablespoons maple syrup
1 tablespoon water

mix dry and wet ingredients seperately, combine, throughly mixing all ingredients until wet. bake at 350 F for 30-40 minutes or until edges are brown. you'll want to wait to cut these until they're cool or they may crumble.

Saturday, January 7, 2012

banana millet muffins.

I found out a secret recently. I've had millet sitting in a jar on my counter for the past 6 months with no idea how to use it. I cooked it for a pilaf once and it turned into mush, so I kind of gave up on it.

But. How could one give up on this little nutrient-packed whole grain so easily?

Folks, I have discovered millets place in my world. It belongs in my baked goods! I've thrown millet into pumpkin chocolate chip muffins with lots of success, and this morning I tried them in these banana muffins. And they're good. No, they are GREAT. I may have eaten 2 in a row...or 3? With half whole wheat, little sugar, and whole grain millet, they are practically doing my body a favor (or at least I'll let myself believe that).

This recipe makes 12 muffins, but they freeze well so I'm doubling the recipe next time!

Banana Millet Muffins
3 or 4 mashed bananas
1/4 cup white sugar
1 slightly beaten egg
1/3 cup oil (i'm trying applesauce next time)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour - half whole wheat, half white
1/2 cup millet
Mix the mashed banana, sugar, egg and oils together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Combine wet and dry ingredients, adding the millet after everything is mixed. Pour into greased or lined muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.