Dried Strawberries

   date: 2013-01-21 time: 20:42:46
Strawberries dried in the oven - tastes like candy but are healthy and natural.
Dried strawberries
Δ strawberries
     ideas for seasonings:
Δ stevia, cinnamon, honey, salt, pepper
Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with whatever you enjoy. Dry in the oven for three hours at 100C [210F].

Ugnstorkade jordgubbar - smakar som godis, men är nyttiga och naturliga.
Torkade jordgubbar
Δ jordgubbar
     kryddnings idéer:
Δ stevia, kanel, honung, salt, peppar
Halvera eller dela jordgubbarna på fyra beroende på deras storlek, lägg ut de på en plåt, krydda med vad du nu gillar. Torka i ugnen under tre timmar i 100C.

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Pumpkin Pie Spiced Trail Mix (Gluten-Free and Vegan)

   date: 2013-01-20 time: 11:04:15
Pumpkin Pie Spiced Trail Mix
Δ 1 dl [½ cup] raw pecans
Δ 1 dl [½ cup] raw cashews
Δ 1 dl [½ cup] raw almonds
Δ ½ dl [1/4 cup] maple syrup
Δ 1 tsp gluten free vanilla extract
Δ 1/4 tsp ground cinnamon
Δ 1/4 tsp ground ginger
Δ 1/8 tsp ground nutmeg
Δ pinch of ground cloves
Δ pinch of salt
     Mix in’s
Δ ½ dl [1/4 cup] dried cranberries
Δ ½ dl [1/4 cup] crystallized ginger chunks
Preheat oven to 175C [350F] and place the rack in the center of the oven. Line a baking sheet with parchment paper and place nuts in a single layer. Roast about 10-12 minutes, turning once until the nuts smell nice and toasty. Remove the nuts from the oven and place them in a mixing bowl, set aside. Reduce oven temperature to 150C [300F]. While the oven is cooling bring the remaining ingredients to a boil over medium high heat. After the mixture boils remove the pan from the heat and drizzle the syrup over the mixed nuts and stir well to coat. Spread the nuts back out evenly onto the lined cookie sheet in a single layer and bake for 20-25 minutes.  Remove the nut mix from the oven and allow to completley cool before mixing in the cranberries and crystallized ginger. Store in an airtight container.
Recipe from this blog.
Pumpapaj-kryddad Trail Mix
Δ 1 dl osaltade pekannötter
Δ 1 dl osaltade cashewnötter
Δ 1 dl osaltade mandlar
Δ ½ dl lönnsirap
Δ 1 tsk glutenfritt vaniljextrakt
Δ 1/4 tsk mald kanel
Δ 1/4 tsk mald ingefära
Δ 1/8 tsk riven muskot
Δ en nypa malda kryddnejlikor
Δ en nypa salt
     Blanda ner
Δ ½ dl torkade tranbär
Δ ½ dl kanderade bitar av ingefära
Sätt ugnen på 175C och placera gallret i mitten av ugnen. Täck en plåt med bakplåtspapper och placera alla nötter i ett lager. Rosta ca 10-12 minuter och vänd de en gång, tills nötterna luktar gott. Ta ur nötterna från ugnen, häll dem i en bunke och ställ åt sidan. Sänk ugnstemperaturen till 150°C. Medan ugnen reglerar temperaturen häller du resten av ingredienserna i en kastrull och kokar på medelhög värme. När blandningen börjat koka tar du bort kastrullen från värmen och häller sirapsblandingen över de blandade nötterna. Rör om väl tills nötterna är helt täckta. Sprid ut nötterna jämnt på bakplåten och grädda i 20-25 minuter. Ta ur nötblandingen från ugnen och låt svalna helt innan du blandar i tranbären och den kanderade ingefäran. Förvaras i en lufttät behållare.
Recept från den här bloggen.

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Egg Muffins

   date: 2012-10-30 time: 10:13:00
Clean Egg Muffins (12 servings)
 oil spray
 4 scallions, minced
 2 carrots, shredded
 ½ red pepper, minced
 ½ zucchini, shredded
 14 egg whites
 4 whole eggs
 ½ tsp basil
 1/4 tsp oregano
 dash sea salt and pepper
Preheat oven to 190 C (375 F). Coat a 12-muffin tin with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 3/4-dl (1/3-cup) measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
Recipe from this blog.
Nutrients per serving (98 g): Calories: 56 • Total Fats: 2 g • Saturated Fat: 0.5 g •
Cholesterol: 71 mg • Sodium: 93 mg • Total Carbohydrates: 3 g •
Dietary Fiber: 1 g • Sugars: 2 g • Protein: 7 g • Iron: 0.5 mg

    Appetizers,     Cupcakes and muffins,     Snacks, 0 comments

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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Muesli Cookie

   date: 2012-09-30 time: 15:31:00
Gluten Free Muesli Cookie (9 cookies)
 1 large egg
 150 g nuts and seeds of your choice (the ones above contain chopped almonds, sunflower seeds, pumpkin seeds and sesame seeds)
 50 g dried fruits of your choice (the ones above contain raisins)
 2 tbsp honey (add more if you like them sweeter)
Preheat oven to 200 C (375 F). Line baking tray with baking paper. Mix all ingredients well in a bowl. Place 1 tbsp of mixture on the baking paper. Flatten like a cookie and have a small gap between each cookie. Bake for about 10-15 minutes until cookie turn brown. Place cookies on wire rack to cool and store in air tight container or zip-lock bag.
Recipe from this blog.

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Banana Breakfast Roll

   date: 2012-09-18 time: 22:18:00
Banana Breakfast Roll (1 serving)
 2 tbsp peanut butter *
 ½ tbsp honey
 1 tbsp quick or old-fashioned oats, toasted **
 ½ tbsp ground flaxseed
 ½ tbsp chia seeds
 1/4 tsp ground cinnamon
 1 banana, peeled
* Look for peanut butter where the only ingredients are peanuts or peanuts and salt. If unsalted, add a pinch of salt when mixing the peanut butter and honey.
** To toast oats, simply heat a small pan over medium-heat, add the oats, and cook, stirring frequently, until they are slightly browned and smell toasty.

In a small bowl, mix together peanut butter and honey until smooth, then set aside. In a wide, shallow bowl or on a plate, mix together oats, ground flaxseed, chia seeds and cinnamon until everything is just about evenly distributed. Completely coat the banana with the peanut butter mixture (I cut my banana in half to make this easier or you could even do smaller chunks), then roll the sticky banana in the oat mixture. Serve with an extra drizzle of honey.

Recipe from this blog.

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