Biscotti

My sweet friend, Amanda, always has a stash of biscotti to enjoy with our coffee when we hang out. I haven't made these, but this the recipe she uses and I wanted to load it here so I can find it when I have time to try it out.

Ingredients:

1/2 c. vegetable oil

1 c. sugar

3 1/4 c. flour

3 eggs

1T baking powder

1T vanilla extract

Directions:

1.Preheat oven to 375. Grease cookie sheets or live with parchment paper. 

2. In medium bowl, beat together oil, eggs, sugar and vanilla until well blended. In separate bowl, combine flour and baking powder. Slowly add flour mixture to wet mixture until it forms a heavy dough. Divide dough into two pieces. Form each into a roll as long as your cookie sheet. Place the roll onto the prepared cookie sheets and press down to 1/2 inch thickness.

3. Bake 25 - 30 min. until golden brown. Remove and cook on wire rack. When cool enough to handle, slice each crosswise into 1/2 inch slices. Place slices cut side up back on the cookie sheets. Bake an additional 6-10 min. on each side. Slices should be lightly toasted.

Date Energy Balls

Originally found on detoxinista. Perfect bite-sized energy boosters for all of us pregnant/nursing mommas. Vegan and Paleo.

2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla

In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.

Soft and Chewy Granola Bars

Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.

2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)

Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.

Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.

Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.

This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a  granola instead of granola bars. Still delicious, just not as easy to transport.

Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.

Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.

You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.

Peanut Butter Protein Balls

Yields 16- 18  balls

1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar

1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.

Protein Bars

Not sure where this recipe originated, but I got this from the Kasels.

2 cups almonds
1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
1/2 c. dried prunes, dates or raisins (we used prunes)
1/2 c. shredded coconut (unsweetened)… but I used sweetened because it's so yummy!
1/2 c. peanut or almond butter
1/2 c. coconut oil or butter (melted)
1/2 c. honey
2-3 tsp. vanilla extract
a few squares of dark chocolate (optional)

Place almonds, flax seed meal, dried fruit, shredded coconut, and almond/peanut butter in a food processor. Pulse briefly for about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove from stove. Stir honey and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.

Press mixture into an 8x8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.

In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate in a thin layer over the bars; return to refrigerator for 30 minutes until chocolate hardens. Remove from refrigerator, cut into bars and serve. Store in refrigerator or freeze for later.

16 bars = 310 calories per bar.

Homemade Hummus

Got this recipe from Rachael Ray.

1 can chickpeas, drained, but reserve the liquid
2 T. tahini (found in specialty food aisle)
Drizzle of extra-virgin olive oil
1/2 t. crushed red pepper flakes
1 t. ground cumin
1 t. ground coriander (I often replace this with paprika because I never seem to have coriander)
1 clove  garlic, crushed
coarse salt
1/2 lemon, juiced

Combine all of the ingredients in a food processor until smooth. Add more of the reserved liquid from the chickpeas to help create the right consistency if necessary.