Blueberry Oatmeal Bars with a Sneaky Spinach Spike
- On October 16, 2012
- By Lindsay
- In Breakfast, Desserts, Fruits, Quick and Easy, Recipes, Salad/Vegetables, Vegetarian
0
Blueberry Oatmeal Bars
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly |
| From book | Adapted from Deceptively Delicious |
These blueberry oatmeal bars have a hidden ingredient...spinach! You would never know that these decedant dessert bars have an extra boost of nutrients!
Ingredients
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup walnuts, chopped
- 3/4 cups Smart Balance spread
- 1 cup low-sugar blueberry preserves
- 1/2 cup spinach puree
Directions
| Step 1 | |
| Preheat oven to 375F. Spray an 8x8-inch pan. | |
| Step 2 | |
| In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, vanilla, and nuts. Quickly cut margarine into dry ingredients until mixture is no longer powdery, do not over mix. | |
| Step 3 | |
| Set aside ½ of oat mix; press the rest firmly into pan. Bake until lightly brown on edges ~15 mins (not fully baked). | |
| Step 4 | |
| Mix the puree and the preserves in a small bowl. Spread the mixture over the partially baked layer, then sprinkle with the reserved oat mix. Bake until topping is slightly brown ~25 mins. Let cool before cutting. | |
Moist and Delicious Carrot Cake-Bread
- On October 16, 2012
- By Lindsay
- In Breakfast, Desserts, Quick and Easy, Recipes, Vegetarian
- 0
Moist and Delicious Carrot (Cake) Bread
| Serves | 1 loaf, 8-9 servings |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Bread, Dessert, Snack |
| Misc | Child Friendly, Freezable |
Your kitchen will smell like homemade carrot cake. This moist and delicious bread is made with whole wheat flour, fresh carrots, and unsweetened applesauce- adding fiber, nutrients, and cutting back on extra sugar and fat. Enjoy with a smear of maple cream for an amazing afternoon treat!
Ingredients
- 2 eggs or 1 egg plus 1 egg white (beaten)
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cup shredded carrot
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 3/4 cups unsweetened applesauce
Directions
| Step 1 | |
| Preheat oven to 350F. Spray loaf pan with nonstick cooking spray. Shred carrots to make 1 1/2 cup, about 3 large carrots. | |
| Step 2 | |
| In a large bowl beat eggs. Add applesauce, yogurt, vanilla, brown sugar, and maple syrup. Mix until smooth. | |
| Step 3 | |
| In a seperate medium sized bowl, mix flour, baking soda, baking powder, salt, and cinnamon. | |
| Step 4 | |
| Mix dry ingredients into wet. Fold in carrots, until well mixed. Add in raisins and walnuts if using. Pour into loaf pan. Bake 30 to 35 minutes, or until a fork comes out clean. | |
While Butternut Squash is Abundant…try this delicious chili recipe
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
| Serves | 8 1-cup |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Side Dish, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
| Website | Adapted from Taste of Home |
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
| Step 1 | |
| In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper. | |
| Step 2 | |
| Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. | |
Chocolate Chip Cookies…with Chickpeas?!
Chocolate Chip Cookies…with Chickpeas?!
| Serves | 2 dozen |
| Prep time | 20 minutes |
| Cook time | 11 minutes |
| Total time | 31 minutes |
| Meal type | Dessert |
| Misc | Child Friendly |
| From book | Adapted from Deceptively Delicious |
This is a twist on classic chocolate chip cookies. Add walnuts, raisins or craisins for an extra special treat. Chickpeas in chocolate chip cookies...its better than you may think!
Ingredients
- 1 cup light brown sugar
- 1/4 cup trans-fat-free tub margarine
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 (15oz) can chickpeas (drained and rinsed)
- 2 cups semisweet chocolate chips
- 3/4 cups chopped walnuts (optional)
- 3/4 cups raisins or craisins (optional)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
| Step 1 | |
| Preheat oven to 350F. Coat a baking sheet with cooking spray. | |
| Step 2 | |
| In a large bowl, beat sugar, margarine, and applesauce until smooth. Beat in egg whites, and vanilla. Add in chickpeas and chocolate chips. Mix in flours, oats, baking soda, and salt. Mix until thick dough forms. | |
| Step 3 | |
| Drop dough by tablespoon onto baking sheet, about 2-inches apart. Press gently with fork to flatten. Bake about 11-13 minutes or until cookies are golden brown and just set- don't overbake! | |