Chewy Granola Bars

This from (where else?) Smitten Kitchen. She advertises these as super chewy and they are. I usually am not a granola fan due to how hard and crunchy it can be, but this is just right. This recipe is amazingly adaptable and easy to substitute. I left out a lot and switched some things around. This is also a great "kid helper" recipe. Caroline helped pour and mix almost all of it and it was a lot of fun to make together! For the oat flour I used whole wheat and intended to mix some wheat germ or flax in but completely forgot. I also used a mix of honey and maple syrup because we were getting impatient waiting for the honey to pour out and I really think the corn syrup is completely optional. We used dried cherries, almonds and a handful of dark chocolate chips in ours.

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
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 (total of 10 to 15 ounces)
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. Her mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier

SuperAwesomeEasy(HEALTHY) French Toast

I just got "Deceptively Delicious" and tried the very first receipe in the book. It was so easy and delicious so I am passing it on to you.

The basic gist is that you puree something like banana, squash, sweet potato, carrot, pumpkin, etc. and just mix it in with your eggs when you dredge the bread. I used pumpkin because I had a can laying around from Thanksgiving. I made this for myself and Caroline and halved the recipe, which yielded 3 slices total. This is a great way to sneak in something healthy with stuff you already like, which benefits everyone!

4 large eggs

2 TBSP healthy puree of your choice

1/4 tsp cinnamon

4 slices whole wheat bread

nonstick spray

2 tsp margarine

maple syrup and powdered sugar (optional)

Whisk the eggs, puree and cinnamon together in a bowl. Add the bread turn them to soak up the mix, no longer than 30 seconds.

Coat a nonstick pan or griddle with the cooking spray, once it's hot add the margarine until it's sizzling (she recommends adding flaxseed too but we did not have that on hand-i bet wheat germ would work as well). Cook until golden brown on each side, about 2-3 minutes. Serve with syrup and sugar if desired. I also cut up some fresh fruit for the topping.

Breakfast Apple Granola Crisp

Another winner from Smitten Kitchen. I am posting this here so you don't have to go digging for it... She tones down the sugar to make this an acceptable breakfast item which I reluctantly accept...I figure Caroline will go for this since apples and applesauce are a daily demand of hers.

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

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