Granola Energy bites

Posted by Lisa

This is a recipe inspired by a friends recipe. 

 If you are looking for something "snackish", 

this has no added sugar (except a handful of choc chips 

which you could leave out) and has great crunch and flavor!

Ingredient List:

2 cup quick oatmeal

1/2 c unsweetened flaked coconut

1/2 c slivered almonds

1/2 c honey

3/4 c peanut butter

2 tsp vanilla

1/2 c choc chips

1/2 chopped dates

Directions:

1- I spread the oatmeal, coconut, and almonds on a cookie sheet and cooked until lightly toasted.  (you have to watch the coconut closely)  

2- warm the honey and pour into large bowl.  Add the peanut butter and stir to combine totally.  Add in the vanilla, dates and choc chips.  Stir together.

3- Once dry ingredients are toasted, stir into the honey mixture until combined.

4- Using scoop or spoon, place small mounds onto parchment paper and let set.  

5- Eat and enjoy!  

***you can mix in your favorites...raisins, peanuts, dried fruit, flax seed...***

HONEY PEACH CRICKLES COOKIES

Submitted By: Lisa

Source:  adapted from recipe on www.cooks.com 

I ordered some honey today for our food storage.  I ordered it because it lasts forever, and it was suggested as a good sweetener for storage.  Then I sat down and, knowing that I don't necessarily like honey, I thought I better start finding recipes that include it, or it will sit in storage un-used forever!

I found this recipe and thought it would be a good start since it included both honey and sugar. (baby steps you know)

I added a fresh peach and some cinnamon to it and before I finished scooping up the 2nd pan to put into the oven, the kids had eaten the 1st pan full!  

They are really good, and delicate cookies.

2 c. sifted all purpose flour
2 tsp. baking soda
2/3 c. cooking oil
1 c. granulated sugar
1 egg, unbeaten
1/4 c. honey
1 tsp. vanilla

Extra granulated sugar to drop cookies into

**My additions:  1 fresh peach, 1 tsp cinnamon 

1. Combine flour and soda thoroughly; set aside. Beat oil with sugar; add egg and beat well. 

2.Peel peach and cut into small pieces, place in frying pan with 1 tsp butter, and slowly saute for just a few minutes until softened.  Sprinkle the cinnamon over them and stir.

3. Stir in honey and vanilla, then add dry ingredients;  add in the peaches, blend. 

4. Drop with teaspoon into sugar. (my dough was very soft, I used 2 forks to sort of flip over the glop of dough and then lift onto the cookie sheet) ** I also put the dough in the fridge in between each pan so it would stiffen up a little.
Shape into balls and place on ungreased cookie sheet three inches apart. 

5. Bake in preheated 350 degree oven for 12 to 15 minutes. Makes about 5 dozen.

Toasted Almond Granola

In an effort to eat healthier, I have been adding this to plain yogurt (yes you read that correctly). Actually, I mix plain and vanilla together and add the granola with some craisins mixed into it. That makes it all tolerable. But, healthier than the fruit/sweet yogurt.

My kids just eat the granola as is. They really like it, so I have to stash some away for myself and my yummy plain yogurt or it would be all gone! Then what? Plain yogurt by itself? Not going to happen.

This recipe is from http://www.joythebaker.com/ . I love her site. I have made several things from there and have always been pleased.

Makes 8 cups (adapted from Martha Stewart it says)

4 cups old fashioned oats

1 cup silvered raw almonds

1 cup whole raw almonds

1/2 cup sweetened shredded coconut

1 tsp ground cinnamon

1/2 tsp salt

3 tbsp butter

1/4 c vegetable oil

1/4 c honey

1/2 cup brown sugar

1 tsp vanilla extract

Place a rack in the upper third and middle of the oven and preheat to 325 degrees. Line one large baking sheet with parchment paper.

Whisk together oats, almonds, coconut, cinnamon and salt. Set aside.

Heat, butter, oil, honey and brown sugar until the sugar is dissolvede and the mixture begins to boil. Carefully whisk together so it's well incorporated. Add the vanilla. Pour the warm mixture over the dry ingredients and toss together until all are moistened.

Spread mixture onto prepared baking sheet and bake for 25 to 30 min. stirring twice during baking. Remove from oven and let cool. Store in airtight contaier for up to two weeks.

(I cooked mine about 15 minutes longer. I wanted it crunchier)