Homemade granola, Zucchini bread, Date bars
Homemade granola
Ingredients :
4 cups oats, 1 ½ cup raw nuts and/or seeds (I used 3/4 c pecans, 3/4 c crushed almonds), 1 tsp sea salt, ½ tsp ground cinnamon, ½ cup melted coconut oil, ½ cup maple syrup or honey, 1 tsp vanilla extract, ⅔ cup dried fruit, chopped if large (I used dried cranberries), Optional additional mix-ins: ½ cup chocolate chips or coconut flakes* ( I added in small dark chocolate chips)
Directions:
Preheat oven to 350 degrees and line a large baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools. Let the granola cool completely ( about 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Zucchini bread
Ingredients:
1.5 cups shredded zucchini, ⅓ cup oil (I used coconut oil), ½ cup honey, ½ cup plain Greek yogurt, 2 large eggs, 2 tsp vanilla extract, 1 ½ cups whole wheat flour, ¼ cup cornstarch, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, Pinch ground nutmeg, ½ cup dark chocolate chips
Directions:
Preheat the oven to 360°F. Spray the bottom of a 5×9 inch loaf pan with oil on all sides. Add zucchini, oil, honey, Greek yogurt, eggs and vanilla to a large mixing bowl and stir until well combined. Combine flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg. Add wet to dry ingredients and fold together until combined – do not overmix, a few lumps are fine! Fold in the chocolate chips. Transfer the batter to the prepared loaf pan and bake in the oven for 45-50 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes before serving or moving to a cooling rack.
Date chocolate bars
Ingredients:
Caramel Layer
15-20 small pitted Medjool dates, 1/2 cup creamy peanut butter, 1/2 cup warm water, 1/2 cup oats, 1 tbs melted coconut oil
Chocolate Layer
1/2 cup chocolate chips, 2 tsp coconut oil
Directions:
Soak dates in warm water for about 5-10 minutes. Remove dates from water and add dates, peanut butter and warm water to a food processor or blender. Blend until smooth, scraping down the sides as needed. Pour mixture into a bowl and add oats and coconut oil and mix until well combined. Line an 8x8 pan with parchment paper. Pour mixture into parchment-lined pan, smooth out the top. Place in the freezer and freeze for about 20-30 minutes, until hardened. Next, make the chocolate layer. Add chocolate chips and coconut oil to a bowl and melt in the microwave for about 90 seconds, stirring every 30 seconds. Pour chocolate layer over caramel layer. Use a spoon to gently distribute the chocolate overtop. Place in freezer and freeze for at least 1 hour. Remove bars from the freezer and cut into 8 squares. Store in the freezer and enjoy!
I made all three of these this past week and loved them so I thought I’d share. Enjoy:)
(recipes off Pinterest)
xoxo,
MRS T