Home » BLOG » seeds

Category: seeds

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Life is just a tad bit crazy right now. Who knew selling your house was so much work?

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks.

Allergy Friendly Ingredients.

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergen friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I recently tried the grass-fed gelatin from Perfect Supplements. I love it!! There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with pumpkin and and coconut oil for vitamins, minerals and healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies
Yields 15
An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.
Write a review
Print
Ingredients
  1. 1 cup amaranth flour
  2. 3/4 cups tapioca flour
  3. 3/4 cups garbanzo bean flour
  4. 3/4 cups water
  5. 2 Tbsp. Perfect Supplements collagen
  6. 1 Tbsp. organic lemon juice
  7. 1/4 cup coconut oil, melted
  8. 1/2 cup pumpkin puree
  9. 1/2 cup organic cane sugar
  10. 3 tsp. Perfect Supplements gelatin
  11. 1/2 tsp. unrefined sea salt
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. 1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds
Instructions
  1. In a large bowl combine the flour, water, collagen and lemon juice.
  2. Mix well.
  3. Cover and let sit at room temperature 7 - 24 hours.
When ready to bake
  1. Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
  2. Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
  3. Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
  4. Stir in your mix-ins of choice.
  5. Drop by large mounds onto the prepared baking pans.
  6. Bake for 25 - 30 minutes, until golden brown.
  7. Remove from oven and let cool for 5 minutes on baking pan.
  8. Serve warm or at room temperature.
  9. Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/

Prep Ahead.

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

More To Love.

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen.

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Liver.

Another favorite of mine is the desiccated liver. I use it every single day. I really need to boost my vitamin A. And I am NOT a liver fan. The Perfect Supplements desiccated liver has been pivotal to my health. I use it on my salads, in my soups or in this salted caramel. Believe it or not I actually enjoy the taste of this liver and sometimes even crave it.

Greens.

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies (imagine my disappointment that my toddler reacts to them!). I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

It’s Your Turn.

Now for the really fun part.

 

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

Come back later this week…I’ve got another great recipe that uses Perfect Supplements gelatin to share with you! I just couldn’t decide on one.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

Grain Free Sunbutter and Jelly Bars

No time to make a sandwich? No problem. Grab some grain free sunbutter and jelly bars from the freezer and an allergen friendly lunch is ready in no time.

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

We’ve been back to school for exactly one week.  And I’m already sick of packing lunches. Anybody else?

In all honesty I don’t mind it *too* much. But it sure is nice when I have some easy things to pack that are filling and nutritious.

Skip the nuts.

Of course I’m always conscious of allergies too. So while peanut butter and jelly sandwiches are about the easiest thing to make I don’t pack them in my daughter’s lunch (even though she is not allergic to nuts).

Recently I started using sunbutter in place of nut butters. My kids love it! I love that I don’t have to worry about them getting nuts on their baby sister when they eat it. Plus I can send it to school without potentially causing another child harm.

That means my daughter does get sunbutter sandwiches once in a while. They are easy and delicious.

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

Skip the bread.

But there is something even easier!

Grain free sunbutter and jelly bars are easy to make, easy to pack and easy to eat. You get the added bonus that you don’t have to worry about making or finding decent bread! This is especially key if you are gluten, grain or anything else free.

To make the dough simply dump all of the ingredients in a bowl and mix. The “jelly” filling is just three ingredients pureed in the blender for thirty seconds.

Then pour, bake and eat.

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

Skip the long lunch prep.

I like to make a big batch so I can keep a bunch in the freezer. Then packing lunch is easy and has virtually no preparation. In fact kids can pack it themselves!

A sunbutter and jelly bar paired with veggies and dip and some fresh fruit is a great lunch. Or you can really boost the nutrition factor by pairing it with a thermos of your favorite soup. My daughter loves split pea!

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

Change the flavor.

Let your kids pick the jelly flavor. Strawberry is a favorite here. But raspberry, cherry and blueberry all work well.

If your kids don’t like jelly then you can make the bars without the filling. It will be like a sunbutter and honey sandwich.

Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

Don’t need to pack a lunch? Serve them for breakfast. Kids love them any time of day.

Grain Free Sunbutter and Jelly Bars | Homemade Dutch Apple Pie

Grain Free Sunbutter and Jelly Bars
Serves 12
A nut free bar that is easy to pack and takes the place of a sandwich.
Write a review
Print
Bar
  1. 1/2 cup sunbutter
  2. 1/2 cup tapioca flour
  3. 2 eggs (or flax or gelatin eggs)
  4. 1/4 cup honey
  5. 1/4 cane sugar
  6. 1/2 tsp. unrefined sea salt
  7. 1/4 tsp. baking soda
Filling
  1. 1 cup fruit (strawberry, blueberry, cherry, raspberry), thawed and drained if using frozen
  2. 1 1/2 tsp. grass-fed gelatin
  3. 1 Tbsp. honey
Bar
  1. Heat oven to 350*F. Grease a 7x11 baking pan.
  2. In a large bowl combine all of the bar ingredients. Beat until well mixed.
  3. Spread half of the dough into the greased pan.
  4. Blend the filling ingredients in a blender until pureed. Pour the filling over the dough in the pan. Spread.
  5. Pour the remaining half of the dough on top of the filling.
  6. Bake for 40 minutes.
  7. Allow to cool. Cut into bars.
  8. Store in the refrigerator for up to two weeks or in the freezer for up to one year.
Notes
  1. White rice flour can be substituted for tapioca. It will no longer be grain free.
  2. The eggs can be replaced with ground flax seeds.
  3. You can also assemble the bars by pouring all of the batter into the pan and pouring the filling on top.
  4. Any nut or seed butter will work in place of the sunbutter.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

The Hows and Whys of Preparing Grains

The Hows and Whys of Grains | Homemade Dutch Apple PieOne of my goals this year is to get back on track with properly preparing my grains.  I’ve been doing it for years now, but got off track with pregnancy and a new baby.

Some may say to just avoid grains.  But I tried that and learned that my body needs them!  The most unhealthy I’ve ever been was when I went grain free.  Grains can be a very healthy part of a real food, traditional diet.  Even Nourishing Traditions and GAPS mention the benefit of properly prepared grains.

So to help us all get to where we need to be I’m sharing some information about why you need to treat your grains in a special way if you are going to consume them and how it’s done.  I actually wrote most of this a couple years ago!  But never shared it here.  It’s a good reminder for myself.  Hopefully it’s a great starting point or reminder for you as well.

In the weeks following this introduction I’ve got some basics and some fun recipes coming that all involve properly prepared grains.  I hope you enjoy!

One of the oddest and most confusing aspects of real food is the idea of soaking grains.  Switching to butter instead of margarine?  No problem.  Drinking raw milk instead of pasteurized?  You bet.  Using honey instead of corn syrup?  Done.  Get your flour wet before using it?  Say that again?  Wet flour?  How could that work?  And why would you want to?  But if you understand why you might find yourself turning your favorite baked goods into healthier soaked versions. The Hows and Whys of Grains | Homemade Dutch Apple Pie

It turns out there is actually a good reason to soak grains. Little things called phytates. Grains contain anti-nutrients as a protective mechanism.  This protects them from weather and animals.  But it also makes them difficult to digest.  Your digestive juices are enemies of the grains just like any external enemy.  Grains also have compounds that prevent active enzyme activity in your digestive system. This puts stress on your pancreas. 

In the unsoaked state grains contain phytates, which makes the minerals in the grains unavailable to you.  This can lead to mineral deficiencies and poor bone density (one more thing I learned the hard way when I found out I have seven cavities!). Both enzyme inhibitors and phytic acid can be mostly neutralized by soaking the grains. This makes them easier to digest and makes the nutrients available to your body. This process also begins to pre-digest the grains, breaking down complex starches and tannins that can irritate your stomach, as well as beginning to break down proteins like gluten.The Hows and Whys of Grains | Homemade Dutch Apple Pie

So without soaking the grains they are very difficult to digest and are actually harmful to your body.  This holds true for gluten-containing grains like wheat and rye but also for alternative grains like oats, amaranth and teff.  In fact oats, such a dietary staple for so many, has the highest phytate content of any grains!

Grains that are not properly prepared are harmful.  So how do you make them healthy? It’s not as hard as you might think. And, honestly, soaking often makes baking easier! It breaks up the process into very short steps that only take a few minutes here and there. The main thing you have to be willing to do is plan ahead. Soaking does take time. So if you want soaked pancakes in the morning, you have to plan and get them started the day before.The Hows and Whys of Grains | Homemade Dutch Apple Pie

The basic idea is that you use cultured dairy or another acid medium like lemon juice to soak the grains for at least 7 hours (ideally 24 hours) before using them.  The length of time required will depend on the grain.

The easiest way to start is by using recipes that give exact instructions on what ingredients to use, how much and how long. Once you get the hang of it you can start experimenting.  Simply replace the liquid in the recipe with a cultured/acidic medium (kefir, buttermilk, yogurt or warm water mixed with lemon juice), mix it with the grains, cover the bowl and let it sit.  Then proceed with the recipe after the grains have soaked.  You can also add the fat/oil during the soaking step.

Soaking can be used on all kinds of grains…wheat, oats, rice, etc. It is also used for lentils, beans and nuts.  There are a few exceptions to the rule.  Coconut flour, white rice, millet and flax seed are relatively low in phytic acid.  Although soaking them will still be beneficial it is not as critical.

Although millet is low in phytic acid, it is goitrogenic.  So limit your  millet intake if you have thyroid problems.

So what do you do if you don’t have time to soak your flour before baking, or what if you forgot to plan ahead? An alternative is to sprout the grains.  This is helpful for those times you have to do some last minute baking. Simply sprout the grains, dry them and grind them into flour. Then the phytates are already neutralized and you don’t have to soak it.  You can buy sprouted grains if you do not want to make your own.The Hows and Whys of Grains | Homemade Dutch Apple Pie

A third option for dealing with phytates is sourdough. Sourdough also breaks down the phytates and makes the grains easier to digest. Sourdough can be used for all kinds of baked goods.  If you want bread, sourdough is the way to go.

Soaking grains is a critical step in the baking process if you are not using sprouted grains or a sourdough starter.  It is important for aiding digestion for everyone.  It is especially crucial for anyone with a leaky gut, food allergies or food intolerances.  Even if you avoid some of the common grains like wheat and corn, you still have to properly prepare your food.  If you have cut gluten out of your diet but have not noticed any improvement, try soaking the gluten free grains you eat. 

Some alternative grains and flours are teff, amaranth, tapicoa, millet, rice (white and brown), quinoa, coconut, hemp and garbanzo bean.  These can be prepared in the same manner as their traditional counterparts. The Hows and Whys of Grains | Homemade Dutch Apple Pie

The next time you start baking ask yourself one question: “Is my flour wet?”  If it is you’re on your way to a tasty treat that will be easier on your gut and provide your body with important vitamins and minerals.

Do you consume grains?  What is your favorite way to prepare them?

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Muesli Scones

I tried another grain free breakfast recipe from Elana’s Pantry this morning (she has lots of great looking recipes!).  Muesli scones.  Yum!!!  I LOVE anything like museli/granola.  And I love scones too.  Put them together…and make them grain free…awesome!  These are super easy to make.  And they taste great.  Justin and I both really like them.  They are even better when you pile butter on top 🙂  I served them with blueberry, cherry, strawberry kefir smoothies.  A wonderful, nutritious combo to start the day.  Again, I substituted ingredients a little (I personally don’t think agave is healthy at all, so I use honey).  And I used what nuts/seeds/fruit I had on hand.  I ended up with a combo of raisins, cranberries, crispy sunflower seeds, crispy pistachios, crispy peacans and crispy haszelnuts.  Also, the recipe says it makes 16 scones…those would be pretty tiny scones.  I made 9…and they still weren’t that big.  I baked 5 this morning and froze 4 to have on hand for an easy breakfast some other time.  You can prep the dough ahead and stick it in the fridge to bake later too (I prepped it early and then baked them just before breakfast so they were fresh out of hte oven).  LOVE this recipe.  I will for sure make these again.

Grain Free Muesli Scones

2 cups blanched almond flour
½ tsp. celtic sea salt
½ tsp. baking soda
——————————————-
¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
——————————————–
**whatever combo you like, preferably with crispy nuts/seeds – I used raisins, cranberries, crispy sunflower seeds, crispy pistachios, crispy peacans and crispy haszelnuts.**
———————————————
1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 Tbsp. raw honey (I used a bit more than this.)

1.In a large bowl, combine almond flour, salt and soda.
2.Stir in dried fruit, seeds and nuts.
3.In a small bowl combine egg and honey.
4.Stir wet ingredients into dry.
5.Use your hands to form dough.
6.Shape dough into a 6 ½ x 6 ½ square that is about ¾” thick.
7.Cut dough into 9 squares.
8.Bake at 350° on a parchment paper lined baking sheet for 12 minutes.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Breakfast Bars

I’m just starting to experiment with some alternative/grain free flours.  So far I’ve only used almond flour.  And only to make grain free fish sticks and salmon cakes.  This morning I used it for some actual baking.  I made a batch of grain free breakfast bars.  I got the recipe from Elana’s Pantry.  I modified it a bit to use healthier ingredients.  These are really easy and really good!!!  Justin and I both like them.  And it’s nice to have something grain free that isn’t just a huge pile of chopped nuts 😛  I’m anxious to keep experimenting with almond flour.  I also bought some coconut flour to try.  These bars were a tiny bit crumbly.  I’ll probably add a little more honey and/or oil next time to hold them together better.  Very excited to have a breakfast bar that I can eat.  And it even kind of tastes like I’m eating my beloved/forbidden oats 🙂

*Edited 4/9/11 – I made a 2nd batch today.  I used a little more coconut oil and honey.  And I added a little bit of coconut flour.  They turned out great!!  Less crumbly.  A little more bar-like.  18 minutes in the oven seemed to work well.

Grain Free Breakfast Bars

1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup melted coconut oil or butter (I used coconut oil)
¼ cup raw honey or pure maple syrup (I used honey)
1 tsp. vanilla extract
½ cup shredded coconut
————————-
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
————————-
**I used 1 1/4 cups of whatever crispy nuts/seeds I had on hand/sounded good.  Today I used crispy sunflower seeds, chopped crispy almonds and chopped crispy walnuts.
¼ cup raisins

In a small bowl, combine almond flour, salt and baking soda.  In a large bowl, combine the oil, honey and vanilla.  Stir dry ingredients into wet.  Mix in coconut, seeds, nuts and raisins.  Grease an 8×8 baking dish with butter or coconut oil.  Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly (I didn’t need to use water).  Bake at 350° for 18-20 min.  Let cool.  Cut into squares.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Granola (dairy free, egg free, GAPS-legal)

I’ve been cutting back on grains lately to see how that impacts my gut and my fertility.  And I recently came across a recipe on Heartland Renaissance for grain free granola.  I just finished off my last batch of granola the other day, so it’s time to restock.  It helped that I have crispy pecans, walnuts, almonds and pumpkin seeds on hand.  So everything was all set to go.  I didn’t follow this recipe completely.  I never measure anything when I make granola.  And I didn’t heat the oil/sugar.  My coconut oil is always liquid these days from the heat 😛  I just chopped the nuts together (instread of separately).  Then stirred in seeds, dried fruit, coconut oil and maple syrup.  Very quick prep!  The verdict…awesome!  It’s actually better than the versions I’ve been making lately with soaked/dried oats.  I’ll just have to remember not to eat too much at once now so I don’t go totally overboard on nuts in one sitting 😛

*Edited 4/7/11 – I tried making an unbaked version of this today.  Worked great!!  I keep the granola in the fridge, and it’s always hard anyway from the coconut oil.  So I figured it wouldn’t change much if I didn’t bake it. I was right.  Plus it makes less mess (no pan to clean up) and makes sure you’re not doing any harm to the wonderful crispy nuts 🙂  I only used honey to sweeten it today to make it GAPS legal.  I’ll add to the recipe below to reflect this update.

This post is linked to Wheatless Wednesday at Naturally Knocked Up.
This post is linked to the Gluten Free Recipe Parade at Heavenly Homemakers.
This post is linked to Grain Free Tuesdays at Hella Delicious.

Grain Free Granola

2 cups almonds (I used a combo of crispy almonds, walnuts and pecans)
2 cups walnuts
1 cup pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces (I used a mix of homemade dried fruit – strawberries, pineapple, blueberries, cherries and raisins.)
1 cup unsweetened shredded coconut
1/3 cup sesame seeds, optional (I didn’t add these.)
1/2 stick butter or coconut oil or combination of both (I have used both.  A combo works very well)
1/2 cup brown cane sugar, sucanat, muscovado sugar, honey or maple syrup (I have used maple syrup and honey.  A combo of sweeteners works well.)
1-1/2 tsp. vanilla (I didn’t add this, but it would be good)

Preheat oven to 300 degrees Fahrenheit.

In a food processor, place the 2 cups of almonds and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour almonds into a large mixing bowl. Do the same thing with the walnuts. (I did all the nuts at the same time.) Add the remaining seeds, fruit and coconut to the bowl and mix well.

In the meantime, combine butter/oil, sugar and honey over heat until combined. Take off heat and stir in vanilla.

Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Pour the granola out onto a greased (I use silpat), walled cookie sheet and spread out to an even layer. Bake in the oven for 15-20 minutes until you can smell the nuts roasting. When done, remove and allow to briefly cool on the cookie sheet before decanting into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.

GAPS-legal Granola (modified, unbaked version)

4 cups any combination of crispy nuts (I have used walnuts, pecans, almonds, hazelnuts, macadamia nuts, brazil nuts and peanuts)
1 cup crispy pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces or raisins
1 cup unsweetened shredded coconut
1/3 – 1/2 cup coconut oil or butter or combination of both (dairy free w/o butter)
1/2 cup honey

In a food processor, place the nuts and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour  into a large mixing bowl. Add the remaining seeds, fruit and coconut to the bowl and mix well.
In the meantime, combine butter/oil and honey over heat until combined.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Scoop granola into glass jars and let cool.  Store in the refrigerator or freezer (for long term storage).  Serve right from the fridge or let sit at room temp for a bit to soften.  Serve in yogurt/kefir, with milk or plain.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Mud Balls

We had planned to go to the zoo yesterday morning.  But it was raining.  So I did a quick search for an easy baking project for Rebecca and me.  I went to one of my trusted sources for kids foods – Heavenly Homemakers.  I found a fun recipe called mud balls.  These are super easy and so yummy!  And very versatile.  You can add whatever you like to the pb/honey mixture.  These can be gluten free if you use gf oats and leave out the wheat germ.  This is a very quick recipe…which is great for young children that can’t stay focused for long.  From start to finish (getting ingredients out to having things cleaned up and trying the mudballs) was about 15 min.

Mud Balls

1/4 cup peanut butter (I used peanut butter and homemade almond butter)
1/4 cup honey
1/4 cup wheat germ
1/2 cup oatmeal (I used rolled oats)
1/4 cup chocolate chips (I used chocolate and butterscotch chips)
1/4 cup sesame seeds (I didn’t add these)
(I added raisins)
(Coconut, nuts, dried fruit and pumpkin seeds would be good in these)

Cook the peanut butter and honey over low heat until melted. Add remaining ingredients. When cool enough to handle roll into oohey gooey mud balls (I was able to do this almost immediately.  A little too tough/messy for Rebeccca to help with this part.)

I let them chill on a plate in the refrigerator and then put them in a plastic bag in the fridge for storage.  Mine firmed up very nicely because of the coconut oil in the almond butter.  I made about 20 small balls.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crispy Pumpkin Seeds

I’ve made plenty of crispy nuts, but yesterday I did my first batch of seeds.  I did pumpkin seeds.  Yum!!!  So salty and crunchy.  A great, healthy snack.  And a great add in for homemade granola.  Same process for making crispy nuts, just different ratios.

Crispy Pumpkin Seeds

4 cups of raw, hulled pumpkin seeds
2 Tbsp. sea salt
filtered water

Mix water, salt and seeds.  Soak at least 7 hours (I soaked mine for close to 24 hours).  Dry in dehydrator or oven at lowest setting (150) until completely dry and crisp.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.