Chewy Fruit and Nut Granola Bars

I'm seriously obsessed with making these granola bars. I go to Whole Foods once a week and buy whatever dried fruit and nuts I'm feeling in the mood for, then whip up a batch of these. I kind of have a love/hate relationship with these bars, because I adore them so much, I end up munching them all through the day and not eating any of my groceries. Oh well, they are healthy and amazing, and you'll never want to buy granola bars again. 


Ingredients:
2 cups old-fashioned oatmeal
1/2 cup slivered blanched almonds or whole almonds, chopped 
1/2 cup chopped macadamia nuts
* The nut combination is up to you. Almonds and walnuts are also a personal favorite of mine. 
1 cup shredded coconut, loosely packed (optional)
* The coconut makes these over-the-top amazing, but I usually leave it out to make them healthier. 
1/2 cup wheat germ
5 tablespoons unsweetened apple sauce 
1/2 cup honey
1/4 cup light brown sugar, or palm sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup chopped dried fruit 
* I like to use a combination of figs, prunes, dates, and cranberries. 

Preheat the oven to 350 degrees and spray an 9 x 9 inch baking dish with non-stick cooking spray.

Toss the oatmeal, nuts, wheat germ, and coconut if using, together on a sheet pan and bake for 10 - 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl.

Reduce the oven temp to 300 degrees.

Place the honey, sugar, applesauce, vanilla, and salt in a small sauce pan and bring to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit, and mix thoroughly until everything is combined.

Pour the mixture into the prepared baking dish. Wet your hands a bit and lightly press the mixture evenly into the pan. 

Bake for 25 - 30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares.

Apple Cinnamon Muffins

Fall is here and the cool, crisp weather really gets me excited for cozy meals and warm baked goodies. Today it poured with rain, and I could think of nothing better than baking something that filled my house with the scent of cinnamon and sugar. Apples are in season, so apple cinnamon muffins are the perfect treat on a fall day. These muffins are soooo yummy, and you wouldn't believe that they're pretty healthy too. Happy fall baking : ) 

Ingredients: (makes about 17 muffins)

Topping:

3 tablespoons packed brown sugar

1/3 cup chopped pecans or walnuts

1/2 teaspoon cinnamon 

Batter:

1 1/2 gala, red delicious, or golden delicious apples

1 cup all purpose flour

1 cup whole wheat flour 

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup unsweetened apple sauce

1 teaspoon vanilla extract 

3/4 cup low fat buttermilk 

Preheat the oven to 400 degrees and spray a 12-slot muffin pan with nonstick cooking spray 

Begin by making the topping and preparing the apples. For the topping, combine the brown sugar, nuts, and cinnamon in a bowl and set aside. Peel and core the apples, then chop into small cubes. You can use 1 - 2 apples. I used 1 1/2 and thought that was perfect. 

Next make the batter. Mix all the dry ingredients in a medium bowl - 1 cup all purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. 

In a separate large bowl, whisk the 3/4 cup brown sugar with the 1/4 cup canola oil. Next, whisk in the eggs 1 at a time until combined. Finally, mix in the applesauce and the vanilla. 

Now alternate adding the dry ingredients and the buttermilk into the wet ingredients. Mix half of the dry ingredients into the wet, then mix in half of the buttermilk, then add in the second half of the dry ingredients, and finally add the second half of the buttermilk. Whisk until just combined, then stir in the apple pieces. 

Pour the batter into each muffin tin, and top each one with the brown sugar and nut topping. 

Bake for 20 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. 

Let cool for 10 minutes in the pan, then carefully remove to a wire rack.

Enjoy!

Banana Nut Bread

After successfully making my first batch of zucchini bread, I became inspired to whip up something similar. Banana instantly came to mind. Mmmm warm banana bread, fresh out of the oven... maybe with some walnuts... maybe even chocolate chips. I had to have it! Considering it is still summer, I wanted a lightened up version, but of course it still had to taste amazing. This recipe uses whole wheat flour, applesauce instead of oil, low fat buttermilk to keep it extra moist, and less sugar than the usual. Despite this, it is rich and decadent. Your friends and family will love it, and never know it's not filled with butter! Enjoy!

Ingredients:

3 - 4 over ripe bananas, mashed
2 eggs
1/2 cup buttermilk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup white sugar

1 cup whole wheat flour

1 cup all purpose flour
1 heaping teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts (optional)

Gather your ingredients, spray a 9x5 inch loaf pan with cooking spray, and preheat your oven to 350 degrees. 

Mash up the bananas with a fork in a large bowl

Now add in all the wet ingredients: 2 eggs, 1/2 cup applesauce, 1/2 cup buttermilk, and 1 teaspoon vanilla. Stir until all ingredients are incorporated. 

In a separate bowl, combine the dry ingredients: 1 cup whole wheat flour, 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and

 1 teaspoon salt 

Add the combined dry ingredients into the wet, a little at a time, until fully incorporated 

If using the walnuts, fold in at the very end. At this stage you could also add chocolate chips, pecans or any other goodie you like. 

Now pour the batter into the loaf pan. I sprinkled some walnuts on top, and perhaps feeling sad that I decided not to add chocolate chips into the batter, I thought what the heck, I'll throw some on top! Bake in your 350 degree oven for 45 - 55 minutes, or until a toothpick placed in the center comes out clean. 

Fresh out of the oven! Let cool in the pan for 10 minutes, then remove to a cooling rack. Bon appetit!