Vegan Strawberry Oat Squares

   date: 2012-10-24 time: 21:05:00
Healthy Vegan Strawberry Oat Squares with Homemade Jam (16 squares)
 3 ½ dl (1½ cups) regular oats
 2 dl (1 cup) whole-grain flour
 ½ tsp baking soda
 ½ tsp sea salt
 1 dl (½ cup) brown sugar
 1 tbsp chia seeds + 4 tbsp warm water, mixed
 1 dl (½ cup) + 2 tbsp melted butter
 ½ dl (1/4 cup) pure maple syrup
 2 tbsp almond milk
 1 tbsp sesame seeds (for topping only)
 5 dl (2 1/4 cups) chopped strawberries, chopped into 1 centimeter (½ inches) pieces
 3-4 tbsp brown sugar
 1 tbsp chia seeds
Preheat oven to 175 C (350 F). Line a square pan with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low temperature until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 10 minutes. You may also add arrowroot powder to thicken it up more if desired. In a small bowl, mix the chia seeds with the water and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda and salt. In a small bowl, mix the melted butter, maple syrup, almond milk and the chia-mix from before. Stir well. Add the wet mixture (reserving 1 dl [½ cup] of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1 dl (½ cup) oat mixture and sprinkle on 1 tbsp of sesame seeds. Bake for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice in 16 squares and then store in a container in the fridge to keep firm.
Recipe from this blog.

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Pumpkin Granola Bars

   date: 2012-10-14 time: 22:27:24
Pumpkin Granola Bars (12 bars)
 7 dl (3 cups) old fashioned oats
 2 tsp pumpkin pie spice
 ½ tsp salt
 1 3/4 dl (3/4 cup) packed light brown sugar
 1 dl (½ cup) pumpkin puree
 ½ dl (1/4 cup) applesauce (unsweetened)
 ½ dl (1/4 cup) honey
 1 tsp vanilla extract
 1 dl (½ cup) dried cranberries
 1 dl (½ cup) dark chocolate chips
 1 dl (½ cup) pecans, chopped
 ½ dl (1/4 cup) pumpkin seeds, shelled
Preheat oven to 175 C (350 F). Line a 23x23 cm (9x9 inches) baking pan with foil allowing for 2½ cm (1 inch) overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside. In a large bowl, combine oats, pumpkin pie spice and salt. Set aside. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in cranberries, dark chocolate chips, pecans and pumpkin seeds. Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to underbake. Remove to a cooling rack to cool completely. Use a sharp knife or circular cutter to cut into bars.
 The pumpkin puree adds moisture to the recipe, so you definitely want to make sure you bake the bars enough so they'll hold their shape.
 Get creative with different nuts, chocolates and dried fruits.
Recipe from this blog.

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Grilled Peaches with Honey and Yogurt

   date: 2012-10-12 time: 20:24:56
Grilled Peaches with Honey and Yogurt (serves 4)
 4 medium ripe peaches, cut in half (pit removed)
 1 dl (½ cup) honey flavored fat free Greek yogurt
 4 tbsp honey
 cinnamon, to taste
Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side. Combine with yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.
Recipe from this blog.

Calories: 131.5 • Fat: 0.1 g • Protein: 3.4 g • Carb: 31.7 g • Fiber: 2.2 g

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Zucchini Brownies

   date: 2012-10-03 time: 22:49:55
Zucchini Brownies (24 servings)
 1 dl (½ cup) applesauce
 2 small or medium mashed bananas
 3 ½ dl (1 ½ cup) sweetener of choice
 2 tsp vanilla extract
 1 dl (½ cup) cocoa powder
 1 ½ tsp baking soda
 ½ tsp salt
 4 3/4 dl (2 cups) finely shredded zucchini
 4 3/4 dl (2 cups) flour
 1 dl (½ cup) walnut pieces
Preheat oven to 175 C (350 F). Grease and flour an 22x33 cm (9x13 inch) baking pan. In a large bowl, mix together the applesauce, mashed bananas and sweetener. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25 minutes until brownies spring back when gently touched.
Recipe from this blog.

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