Pumpkin Granola & Tumbleweeds Galore!

I have come to a whole new level in the kitchen. The ability to throw some ingredients together and miraculously come up with something DELISH!

A last minute lady-date: I had a new friend coming over for my usual Sunday night shows. And of course, I want to have something yummy and healthy to nibble on. So I {no joke} whipped up these bad boys and was super proud of myself!

They aren’t exactly like an oatmeal “cookie”… they have a little crunch to them… so I put them under the “tumbleweed” or “haystack” category. Either way, they are a great cheat day snack that not only my family- but my company- LOVED! {Sorry for the lack of pictures.. we were busy nibbling!}

Happy healthy, allergy free eating!

–Follow up post and recipe added onto this blog was in preparation for our family road trip!! I made them using my “Tumbleweed” recipe as a base and they were a bite sized success!! It seemed silly to me to make a whole other blog with these two recipes being so closely related, so they are now blog buddies!! Thanks again for stopping by and I cant wait to enjoy these granola bites on the road tomorrow!! -Jenn

Pumpkin Oat Tumbleweed

2 Cups Gluten Free Old Fashioned Oats

1/2 Cup Pumpkin Puree

1/4 Cup Raw Honey

1 teaspoon Apple Pie Spice

1/2 teaspoon Vanilla extract

Handful Enjoy Life chocolate chunks

1. Mix all ingredients in a mixer on low speed until combined.

Don’t add the chocolate chunks until after everything else is mixed.

2. Using a cookie dropper {kinda like a miniature ice cream scooper}

scoop out your batter and arrange on a baking dish about an inch apart.

3. Bake 10 minutes on 350*.

4. Enjoy!

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Here is a little picture of the batter spaced out on the cookie sheet prior to baking. Again, sorry for the lack of after pictures but I can tell you that they will look… well… the same!

Pumpkin Granola Bites

2 Cups Gluten Free Old Fashioned Oats

1/2 Cup Pumpkin Puree

1/4 Cup Raw Honey

1 teaspoon Apple Pie Spice

1/2 teaspoon Vanilla extract

1 T coconut oil

Handful Enjoy Life chocolate chips

1. Mix all ingredients in a mixer on low speed until combined.

Don’t add the chocolate chunks until after everything else is mixed.

2. Using your teaspoon – packed tight with batter- scoop out little “bite” size pieces and form into balls.
3. Line baking sheet with “bites” and bake at 350 for 20-25 minutes
4. Remove from oven, enjoy!
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Choco-love Brownies

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Choco-Love Brownies

Coconut oil

1 1/4 cup Natural Unsweetened Applesauce

1 Small Banana  {ripe}

1 cup Unsweetened Raw Cocoa Powder {call co. to ensure its allergy free}

1/4 t Sea Salt

1 T 100% pure Maple Syrup

2 t Vanilla Extract

1 1/4 cup Brown Rice Flour {gluten-free}

1/2 cup Enjoy Life Chocolate Chips

Instructions:

Grease a medium-sized baking dish with your coconut oil. Pre-heat oven to 350.

Put banana in mixer and let it turn to mush :). Add applesauce. Next add flour and cocoa powder* and continue to mix. I usually scrape down the sides of the bowl to ensure it’s all getting mixed together. Then add in your salt, maple syrup, and vanilla. After the mixture is good and fluffy** fold in your EL Chips.

*Cocoa powder is measured the same as flour. Spoon it into your measuring cup and then level the cup off. If it is packed in it may result in a different flavor/texture.

**I say fluffy because this isn’t going to look like your boxed brownie mixture. It will look a little bit fluffy and a lot less runny.

My dish is medium in size and the brownies turn out about an inch thick!

My dish is medium in size and the brownies turn out about an inch thick!

Then pour batter into your greased baking dish. For a batter that pours to be about an inch thick you will need to cook on 350 for 30 minutes on {or as close to} the center rack.  When you test for doneness {with a butter knife} be sure to check in a few spots in the center of the brownie. The EL chips tend to melt down and may trick ya if you do your test where a few have gathered together.  

I hope you enjoy this clean, allergy free, and !Oh! so yummy treat for your next cheat day…. Or on the next day ending in “y”. 😉

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One more picture just to get your taste buds going!

Enjoy!

-Jennifer

Rice Crisps

I have got to pat myself on the back for these delicious sweet treats– & I could not wait to share with you!

Rice Crisps

HealthyAllergyNut

These came to me in the middle of the night…so first thing this morning I was experimenting in the kitchen and hoping I would nail the right proportions on the first try. And was pleased to know I had!!

These are a breeze to make. The only hard thing you will encounter is waiting for them to chill so you dig in! { I had a taste while they were warm and that made waiting harder!}

Rice Crisp Bars

Before hand:

Line a baking dish with parchment paper. I used a loaf pan to get thick, yummy treats:)

What you will need:

4 cups brown rice cereal {I used Erewhon organic gluten free cereal}
2 T coconut oil
3 oz honey

The breakdown:

– In a large saucepan or pot melt oil over medium heat.
– When completely melted down and hot add honey.
– Turn off heat. { to keep all that good bac. In the honey}
– Use a rubber spatula to mix two together.
– Once mixed fold in rice cereal until completely coated with glaze.
— at this point you may add in any extras you would like. I plan on trying some Enjoy Life chocolate chips next time!
– Pour into lined baking dish. Press down with spatula until flat across top.
– Refrigerate for 2 hours! { I know, I know, but try your best.}

The paper may stick to some areas but as long as you peel the paper off slowly it should come off clean. Cut them into desired sizes and serve.

Please leave some love and let me know how you like these allergy-free, clean eating treats!!

– Jenn