Basic Chunky Granola (for People AND Pets!)

It's been a while since I made granola - and this incredibly simple, no frills, helplessly clustery batch is a treat for both humans and animals (like my sister's rats!) I added dried apple bits to this mix, but you can experiment with your favourite fruit or nuts.

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We are an animal loving household. At one point, I believe we had three cats, a dog, several fish and 3 or 4 rats living with us! Apart from the fish, every pet of ours has received homemade treats of some kind from me - and nothing is as popular as the granola I make for my sister's mischief of rats.

A simple blend of oats, sweeteners and seeds is sometimes all you need as a snack. This granola isn't super sweet, but is incredibly filling! The egg whites and cornstarch in this recipe ensure the granola clumps together in big chunks, so you never have to deal with granola thats just sweetened, toasted oatmeal bits.

This recipe is not only perfect for rodent treats, it is a wonderful base for any granola additions you desire! Want different nuts, seeds, fruit.... even chocolate chips or M&Ms? Easy! Same with adding spices and other flavourings. You can change up the type of flaked grains, or even add cocoa powder and a bit of extra sugar to make chocolate granola if you desire too. The large chunks of this granola mean it's perfect for snacking on its own, but they're easy to break into crumbles for your yoghurt too.

Lemon-Blueberry Croissants

The combination of rich blueberry and tangy lemon in these Blueberry Lemon Croissants is next level - the whole wheat dough is laminated with blueberry compound butter (yes, blueberries in the butter!) and gets an extra blue tint from @selefina.spices Butterfly Pea Flower powder. Rolled up in the middle is lemon cream cheese. It's a breakfast experience like no other!

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Is there anything more summery than the combination of lemon and berries? I personally love adding lemon to anything, and these croissants that were inspired by Pinterest are a prime example.

There’s something truly magical about the process of making croissants. It's a long process, but a very therapeutic one. The finished pastries are works of art, but like all baking that art is rooted in science. I read once that flaky dough like croissants and puff pastry is where "patience meets precision", which I love but also laugh at - I don't usually have either!

The magic begins with a compound butter infused with blueberries, lemon zest, and a touch of butterfly pea flower powder from Selefina Spices. The blueberries add a mix of sweet and tart all on their own, which gets boosted with a hint of icing sugar and some bright lemon zest. The butterfly pea flower powder turns a vibrant purple in the presence of the acid from the blueberries and makes the colour of the butter (and thus the rest of the pastry) a gorgeous indigo. What I love about this butter is that you can make it and freeze it for when you have a craving for croissants!

The filling is just as delicious - and we definitely used leftovers on bagels! Cream cheese gets a hefty dose of lemon zest and a touch of lemon juice before getting slightly sweetened. When the croissants bake, this filling melts into the centre of each pastry, creating pockets of deliciousness. 

 Making the actual croissant dough is a labour of love... these are not something you'll enjoy the same day! The croissants look complex, but honestly, the process is really quite simple when it comes down to it. I followed the visual guide here when I first started making croissants, and it helped immensely! As long as you keep the dough cool, and chill between folding sessions, you won't have a problem with getting the butter into those layers.

I guarantee, if you like blueberries and lemon, these croissants will be a hit - the aroma coming from the oven as they baked smelled like the best blueberry pie you can imagine, and while waiting for them to cool feels like ages, the payoff is worth it!  

Peanut Butter, Banana & Honey Granola

I've been on a granola kick again this year, using the neutral bulking properties of oats and various grains to carry the flavour I happen to be craving at the time. With treats like Blueberry Crisp and a "Southern Belle"  peach cobbler for inspiration, I turned to one of my childhood comfort foods - the peanut butter, banana and honey sandwich.

I come by my PB love honestly. My whole family is guilty of eating mass quantities of the stuff - whether it's smeared on a slab of Challah, dolloped on crackers alongside a 5-alarm chili or simply on a spoon au naturale. More than that, Dad and I ADORE the sweet and salty combination of peanut butter and honey with the sticky caramelized notes of banana. This granola is everything the sandwich is, in portable, snackable form! Perfect for the holiday rush, a baggie of this crunchy cereal is easy to tuck away into your purse or backpack, and a lot cheaper than picking up something from the mall food court. To up the decadence even more with my second batch, I tossed in some dark chocolate chips as well. Either way, it has no added oil or fat except from the peanut butter (I even used an all-natural style, which worked perfectly), is perfectly sweet without being "brush-your-teeth required", and has an added hit of satiating protein and fibre from the toasted soy flour.

Shared with Gluten Free Fridays #225

Pumpkin-Mango Granola Pucks #thereciperedux

With only a week to go until Rise Up And Shine II, I've been turning my attention towards making some healthy, hearty, "power foods" for both the volunteers and the participants. Of course, Nature's Path has made things a lot easier for everyone to stay "on their path" by giving me an awesome selection of their cereals (the same ones you'll get if you win my giveaway!). Granola bars are definitely one of the most obvious "healthy" snacks out there, but they're usually made with raw oats, not to mention a boatload of sugar and fats. That's the way the original recipe I chose to tweak was too - and while the sweetness factor is still on the "high" side, by weight my version still has less sugar, calories, sodium and fat than a storebought bar and is full of extra nutrition from the pumpkin, rice bran, natural peanut butter and (of course) the star of the show - a full box of Nature's Path Chia Plus Coconut Chia Granola! To play off the "Thai" vibe I was getting from the coconut, peanut butter and pumpkin, I tossed in the leftover dried mango from my "Tablespoon" Trail Mix too. The more the merrier!

The "puck" shape of these treats makes them the ultimate portable breakfast, although it does take a little finessing to transform the moist, sticky batter from "gluey" to "chewy". Being thicker than your standard "bar" means that in order to keep the texture consistent, it takes a "two part" baking system: first in the muffin tin until set, but still soft, then free-standing on a sheet tray until the bottoms and sides crisp up a little bit. You'll never get "crunchy" granola bars, obviously - the lack of added oil and the abundance of pumpkin in these will see to that - but they have a toothsome quality and a definite ability to fill you up before or after a workout without giving you a major sugar hangover! I knew I had hit the jackpot when the photo I posted to Instagram got a like and a recipe request from the @naturespathorganic team - not to mention the craving from my coworkers! 

Pumpkin - Flax Pancakes #TheRecipeRedux

I think the worst part about November is that it's one of those drab, blah "in between" months of the year. The colours and aromas of October's Autumn (with our Thanksgiving and Halloween nestled in cozily) are long gone, along with the bulk of any locally harvested produce. However, we're not quite into the full throes of the "Winter Holiday" season with the sweet flavours of butter, sugar, eggnog and mulled wine, vibrant lights, silver and gold baubles and red, white and green pinstripes. No snow is on the ground (whew!), but there's no colour out there either, and the days lately have either been so cold, rainy, windy or all three that being outside is not a joy for anyone.

Well, I decided that my Home Ec class would do it's part to "warm up" the environment a little bit - visually, temperature-wise and taste-wise. Roasted, pureed pumpkin added a burst of golden colour (not to mention immune-boosting vitamins) to the hearty, oat flour and flaxseed batter, which (thanks to the use of flax milk) is also dairy free. For extra "pumpkin pie-ness" I tossed in a dash of homemade pumpkin pie spice, and topped the stacks off with a compote made of late-harvest apples, maple syrup, cinnamon and ginger. While I thought the kids would go nuts for the "sweetness" factor of the compote, they surprised me by devouring almost all of their cakes plain - and asking for leftovers to eat cold after school! Just goes to show you that healthier food isn't always "adult-only" fare - just let the kids "steal" it from you (and make a second batch while they're outside burning the first one off).

Métis Celebration Bannock

It's not often that I get to embrace my paternal history - in the kitchen or otherwise. My dad's family is half Métis (a mixture of Native North American and usually French European ancestry), but during grandpa's time Native background was something to hide, not celebrate. As such, the family's status was never claimed and, while I'm sure we wouldn't be shunned from gatherings like potlach or circles, we don't have a true "tie" to the community. Instead, I embrace my heritage from the sidelines, learning what I can from books, television and the internet and sharing aspects that I find interesting with those around me.

At Summer Camp this year, we had a themed week of "food from around the world ", and I took the opportunity to share this aspect of Canadian culture with the kids. Now, bannock is not a specifically Native bread, and is certainly not exclusive to Métis culture. However, it is one of the world's "bush breads" and is definitely something that makes for great eating when camping, preferably warm with butter or maple syrup on top. This particular recipe - hailing from a Native American cookbook I bought years ago - is geared towards appreciating Summer bounty with the addition of fresh wild (or cultivated) blueberries, cornmeal and the last of the Spring's dark, rich maple syrup. Unlike "traditional" bannock, which is either fried (a la beignets) or cooked on a stick over the fire, I baked a pan of this, adding a touch of smoked salt for the "campfire" aspect. While I would not ever call this a sweet bread, it is definitely a breakfasty type of food that is ideal for serving with eggs or peameal back bacon. If you do want more of a sweet flavour, though, 2-3 tbsp of (maple) sugar to the flour mixture will do the trick nicely!

Banana Power Bars

With the recent heat wave, I've been finding it less and less appealing to have a hot, hearty breakfast before work. My normal oatmeal routine - which I'm pretty stuck on, even in most Summer situations - seems like just a bit too much these days, and since my schedule allows for a little more time at the gym (my third home, after work!) a heavier meal just doesn't sit well.

That said, having a nutritious, balanced breakfast any time of the year or day of the week is important, and even more so if you're on the go. I came up with these portable, decadent-tasting bars packed with protein and fibre so that I'd be able to eat after Zumba, on the way to work or simply when the thought of turning on the stove in the morning was anything but appealing. They're also deceptively moist and tender (almost like a brownie) for being low fat, and the flavour is akin to banana bread! How can you go wrong?

My "secret success" ingredients this go-around were my new favourite flour - kinako - ground tiger nuts and vital wheat gluten. Why can't we have our snacks and eat them this bikini season too?

Sautéed Bananas on Pain Perdu

One of the things I love teaching my kids about in Home Ec is that you can have delicious, decadent and even exotic food at home for less money and time than a restaurant. While the majority of their parents cook at least some meals at home, a lot of the time the food is your standard "in a rush, feed the kids what they like" fare. I like to take my hour of time each week to challenge them, even in a small way, to think of food outside the supermarket "box".

This week we made French toast - one of the simplest and cheapest things you can make for any meal of the day. It's also one of the fastest and most variable dishes I know of, and one I learned very early on at my mother's hop. Of course, over the years I've learned a few tricks and tips along the way to jazz up my version - thoroughly drying out the bread (to a "crouton" texture) so that it soaks up the maximum amount of custard possible is my standard practice now, because it makes even whole grain bread (like what I used today) a perfect base. By adding just a smidge of sugar along with vanilla and nutmeg to the eggs and whole milk, and whisking in my most recent "secret ingredient" - a scoop of custard powder - turns everything into a decadent, creamy sop for the bread and cooks to a crisp exterior while maintaining that "bread pudding" mouthfeel inside.

Finally, there's the topping. While maple syrup is perfectly acceptable (and wholly supported by me, especially when the dark, grade B version is available), I opted to take my French toast to New Orleans and go a Bananas Foster route. A whack of butter, brown sugar and bananas caramelized slowly before finishing with more vanilla and a touch of lemon juice, making a perfect topping for the Pain Perdu as well as a crepe filling and crown for an open-face peanut butter and banana sandwich. The dregs of banana that were left after 3 days of cooking (the photo showed the batch I made for 30 kids, with 12 bananas!), I pureed into luxurious banana "butter" and baked into some of the richest banana bread I've ever made - Heaven!

Whole O’s™ Breakfast Cookies and a #FeelGoodHoliday Winner!

It's never too late for a #FeelGoodHoliday moment, and I was so glad to see the turnout for my Nature's Path giveaway this month! While I have to say I've been hoarding my box of goodies (especially the Whole O’s™ and Flax Plus® Flakes, which were the best renditions of my childhood favourite cereals I've tasted), I was happy to share the love, and now Brenda can enjoy the goodness this season too!

In celebration of the warm, fuzzy feeling I get from giving forward, and purely because I need something to take on the go with all this holiday travel, shopping and (ahem) lack of table space, I decided what better than a hearty, healthy breakfast cookie? These huge, hearty cookies are packed full of goodness - from sunflower seed butter to oats, spelt and both Love Crunch® Dark Chocolate & Red Berries and Whole O’s™ Cereal. Sweetened partially with stevia, they're a healthy indulgence when you're on the go during the week, or shopping for those last minute gifts - I keep them in the freezer for a quick bedtime snack too.

Worth Waking Up To: Remington iCoffee Opus Single Serve and Chocolate Munch Breakfast Cookies

The single serve brewer from Remington Designs is called the iCoffee Opus Single Serve and it is the world's first single serve (K-cup) brewer to use a patent-pending spinning needle with jets that steam and stir the grounds, creating a "French press" type of effect that other brewers cannot compare to. By using this type of brewing method, the bitter and acidic aftertaste often associated with single serve coffee makers is essentially eliminated, allowing the true flavour and smoothness of your desired coffee to shine through. The spinning method also slightly cools the water, preventing the scorching effect that seems to be omnipresent in both home and professional brewing environments. I have tried a variety of coffee styles, from my preferred flavoured brand to light, medium and even (my usually detested) dark roasts, and each cup tasted bright and pure, making it a joy any time of day.

The iCoffee Opus Single Serve isn't just for coffee, either (although that is definitely my favourite option!). It accepts all "K" style cup brands including "true" K-Cups, RealCup capsules, OneCup and ALL Treehouse private label cups. What I really love is that it even works with a reusable "choose your own bean" cup, that is included in the box! This reuseable cup has proven indispensable for times when I (gasp) didn't feel like a cup of coffee, but craved a mug of tea. There's also something called "Dial-A-Brew", which allows users to customize the strength and taste by simply turning a knob to select a cup size between 4-12 oz (in 0.5 oz increments), and even helps to ensure the perfect amount dispensed for serving over ice. This gift of true choice for the holidays means that everyone can have their favourite drink of Christmas morning - even if (like us) you host a big family brunch. I'm planning on setting my sleek, professional looking (and totally intuitive-to-use) machine out on Christmas Eve (our "big" dinner night) for guests to try, since many of them have other single-serve brewers at home to compare to. If you have a large family who all drinks one type of coffee, of course, any single-serve brewer isn't the most economical option, but for singletons like me, or those families with only one or two coffee fans, you can't beat the quality, variety or price of this model!

The iCoffee Opus Single Serve is available exclusively at Bed, Bath and Beyond at the manufacturer’s suggested retail price of $139.99 (Canadian shoppers click here). For more information about the company, please visit www.icoffee.com

Of course, man (or woman) cannot live off coffee alone - so what better pairing for your morning Joe than a coffee-laced, nutritiously chocolate breakfast cookie? Adapted from Love From The Oven, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!

Eggplant "Bacon" or "Jerky" (#RecipeRedux)

When people find out that I have to adhere to a meat-free, low fat diet, they almost always ask me the same question - but don't you wish you could eat bacon? I honestly have to tell them no - I have nothing against it, but really, the highlight of my few Sunday brunches out was always the crispy home fries and the bottomless Tropicana OJ that my mom would never buy us. I also never really ate bacon in anything, even as "bits" on my salads or stirred into pasta - if I was going to eat it, it was going to be with something sweet (like maple syrup) and it had better be crispy.

While I don't crave bacon flavours like some people out there, I have to admit I do enjoy having a savoury, portable snack on hand for long car rides or when I'm stuck late at school. With a dehydrator (and a plethora of produce) at my disposal now, I wanted to see if I could make a sweet and salty "jerky" out of our delicious heirloom eggplants. I wound up cobbling together three other recipes, plus my own taste preferences, to come up with this snack. It's flavour-rich enough that you don't have to eat many on their own to be satisfied, plus they make excellent mix-ins for roasted breakfast potatoes and onions or topping a zesty Caesar salad.

Check out the other dehydrated #RecipeRedux posts here

Apple - Oat Breakfast Cookies (Back to School #SundaySupper)

I think it's kind of funny that the end of Summer break snuck up on me. It's not too surprising, given that I've been working the Summer school / camp program since the beginning of July and as such didn't experience the definite "break" most of the students (and many of the teachers) did, but the realization that there's only a week left of camp before school "set up" begins still made me do a double take. All I can say is that thankfully I don't have to plan months of lessons in advance, or do much of the administrative stuff my superiors at school do - I'm actually still waiting on confirmation as to what my role will actually be next year! 

With my relative freedom after camp lets out for the day, I've been doing some planning and preparation of a different kind: weekday meals! Lunches have always been relatively standard on my end, but early mornings demand on-the-go food I can easily toss into my bag for the commute if (read: when) I sleep through my alarm in the morning. I've never been one for "savoury" breakfasts (even scrambled eggs, home fries and bacon get lashings of dark maple syrup here), but since pancakes and oatmeal can be a bit messy in the car I settled for the next best thing - breakfast cookies. 

These hand-held, sugar free bites of bliss have it all: Amoré Almonds + Dairy beverage, multigrain cereal, oats, flaxseed and protein powder make up a "powered up" base peppered with diced apple and a seed mixture. Hearty but not heavy, they're the perfect size to get you to lunch without thinking about the vending machine or cafeteria - and if you do find yourself a bit peckish mid morning a second one won't derail your healthy eating mantra either, since each cookie is under 150 calories! 

This week's #SundaySupper is helping everyone gear up for school once again. Check out all the fabulous recipes and make sure to say hi!

Back to School Beginnings

• Vegan Oatmeal Raisin Muffins from Killer Bunnies
• Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
• Apple Muffins from Meal Diva
• Apple Oat Breakfast Cookies from What Smells So Good?
• Toast Three Ways from Foxes Love Lemons

Back to School Lunches and Simple Suppers

• Owl Bento Box from Simply Gourmet
• First Day of School Pinwheels from Jane’s Adventures in Dinner
• Quick and Easy Hot Pastrami Sliders from Webicurean
• Grilled Chicken Revamp from Culinary Adventures with Camilla
• Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
• Chicken and Zucchinin Meatballs from Casa de Crews
• Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
• Crispy Chicken Legs from The Not So Cheesy Kitchen
• DIY Veggie Cup Noodles from Food Lust People Love
• Chicken Nuggets from Nosh my Way
• Skinny Spinach Mac and Cheese from Take a Bite out of Boca
• Chicken Schnitzle from Panning the Globe
• Berry Nutty Bento from Ninja Baking
• Spagetti and Chicken Meatballs from Soni’s Food
• Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
• Steak & Cheese Pockets from Momma’s Meals
• Turkey Pinwheels from Peanut Butter and Peppers

Back to School Sips

• Hulk SMASH Smoothie from Run DMT
• Good Morning Smoothies from Family Foodie

Back to School Super Snacks

• Nutty Granola from Life Tastes Good
• On the Go Guacamole from Shannon at Country Girl in the Village
• Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
• Playground Granola Bars from Noshing with the Nolands
• Apricot Dip from Magnolia Days
• Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
• Home Made Graham Crackers from Curious Cuisiniere
• Peanut Butter and Jelly Granola Bars from Pies and Plots
• Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
• Beef and Veggie Sliders from Grumpy’s Honeybunch
• Peanut Butter and Jelly Popcorn from Simply Healthy Family
• Frushi (Fruit Sushi) from Mama Bee Does

Back to School Sweets and Treats

• Open Face PB & J Cookies from Desserts Required
• Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
• Peanut Butter and Jelly Paletas from La Cocina de Leslie
• Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
• Love Note Doodle Bugs from Happy Baking Days
• Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
• Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker

 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Granola Breakfast Cookies

I'm not the biggest "breakfast" person. It's funny, because when I was growing up my days were all about breakfast - whether it was greedily eating dry Shredded Wheat and calling it "hay" (I ate - and still eat - all cereal sans milk), sitting down to Sunday morning French toast, pancakes or waffles, or even nuking a bowl of leftover spaghetti with butter and cheese before going off to school. These days, the thought of eating before 11AM or so turns my stomach - I just can't deal with a full meal when I wake up!

That said, I totally get the importance of eating breakfast, especially as a teacher. No way am I going to head to the masses of bright-eyed, bushy-tailed and energetic children every day without sustenance. So I made myself a compromise: breakfast cookies. They're a breakfast that I can tuck in my bag and eat while sitting in traffic (or while typing at my desk on the weekends). It's small, portable and buys me a little more time in the morning - plus I pack two of them so that I can enjoy a "second breakfast" at morning break.

My habit seems to be influential on the other staff (and my classmates) too: some of these Banana-Granola cookies wound their way into the bag of a co-worker, the rest went to the staff room and disappeared! They are moist and rich-tasting thanks to a boatload of mashed bananas, with a little crunch from granola and extra interest from dehydrated bananas. Of course, being breakfast, I wanted them to have some semblance of health too, so I opted for a mixture of dark brown sugar, maple syrup, Truvia and Pure Via Turbinado and Stevia Blend for a well rounded but lower-sugar result. Spelt flour amped up the fibre, and a few dashes of spice jazzed things up. 

You can opt to bake them all at once (keep them in the freezer though unless you're feeding an army) or do what I tend to do: make the batter, scoop out portions onto a wax or parchment lined baking sheet and freeze. Transfer them to a ziploc bag and keep in the freezer, then pop out one or two as needed and bake them while your coffee is brewing, you're in the shower, you're watching the morning news show... whatever. Just add two minutes to the bake time and you're ready to go. If you're really pressed for time in the morning, bake them the night before and place them on a plate covered with a napkin. No excuse for missing breakfast when it's sitting right in front of you!

Potato - Herb Waffles

You may have noticed that a bunch of my #SundaySupper pals are raving about potatoes today. Specifically, the gang is participating in a potato salad roundup courtesy of the Idaho Potato Commission. I don't live in Idaho - or even in the USA - but I do love our native spuds from PEI and wanted to share one of my own favourite potato recipes now that our herb garden is cropping up again!

I actually brought this recipe into the classroom for Shrove Tuesday / St. Patrick's Day back in March, but since then we've made it a to-die-for special dinner side. Not only is it relatively cheap (come on - potatoes, flour, eggs and milk?) but when cooked to crispy perfection they taste like gourmet French fries. In fact, just by sticking my head out into the backyard, I'm able to get all the greenery I need to add my herbaceous flair: chives, thyme, green onions and parsley all add colour and pops of flavour. I'd love to try this with truffle oil or horseradish too.

Now, just because this recipe makes a ton of waffles doesn't mean you should pass it up - not only does it halve beautifully, but cooked waffles can be frozen on sheet trays, packed into plastic zip-top bags and stored for over a month. Simply pop a couple in the toaster (a la Eggo) and *poof* - an instant dinner side (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).

Superpower Granola Bars #EatAtoZChallenge

I proudly admit that I'm a Zumba-holic. The three days of the week that I have free, you can be sure to find me bright and early dancing away to the music and grinning like a fool the whole way through. Seeing how tired we get after just one class a day, I can't imagine how the instructors must feel after several! 

One of my weekly instructors moved on to another venture a few weeks ago, and as a farewell gift and thank-you for all her hard work I made her something she normally bought tons of - granola-esque power bars. I basically cleaned out the health food store - turned - pantry making these, making sure that each one would be chock full of fibre, protein and complex carbs (essentials for every athelete!). Psyllium husks (a great binder for all sorts of baking!), thick cut oats, leftover cold cereal, wheat bran, cooked quinoa, maple syrup, almonds, two types of seeds, dried fruit, protein powder and peanut butter all found a home, none of them competing with any other. I also just baked them, so that they would stay moist and chewy, not to mention freeze well.  

I wrapped each cooled bar individually, just like the store-bought ones, so that grab-and-go would be simple and mess-free. I froze some for my mom to take to the gym with her too (hey, I come by the gym-rat thing honestly), which came as a pleasant surprise when the inevitable post-exercise munchies it. Being just slightly sweet from the dried fruit and maple syrup, the bars won't make you want to chug a bottle of water after having one for breakfast either (although we should be drinking more of that anyways!). Rather, the nutty, toasty flavour of the grains, seeds and nuts shines through and makes you feel good about your treat, not like you've swallowed a candy bar. 

This month's Eat A to Z Challenge hosted by  Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen is all about the foods beginning with "E" and "F". There are no eggs in these vegan bars, but a good number of figs found their way into the mix, making them a great addition to the roundup!

Yoghurt (& Variations)

One of my absolute favourite foods growing up was yoghurt. As long as it wasn't plain or banana, there wasn't anything that could keep me from eating two or three containers of Muppets yoghurt a day (please tell me someone else remembers Muppets yoghurt!). On days when I came with my mom to the grocery store, I begged for a container of cappuccino flavour the way some kids begged for cookies from the bakery - and given that my mom and grandma both love that flavour as much as I do, it wasn't a hard sell.

Because of my late-appearing dairy allergy, I haven't had one of my old favourite snacks in a long time. It never occurred to me to make my own yoghurt from scratch either, both because I wouldn't be able to taste it and because it seemed like something too dangerous to mess with in my own kitchen. Even though the bacteria in the tub of creamy goodness is healthy, it's still bacteria - and as such prone to overmultiplying and creating toxic waste. I figured that without a yoghurt maker to keep the cultured milk at the proper temperature, dealing with dairy product-manufacture (aside from ricotta) was best left to the pros.

Then I read The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila and found her well-worded, approachable-sounding method for making yoghurt from scratch at home. My grandmother had been lamenting the lack of our favourite cappuccino flavour from the grocery shelves, and (coupled with half a bag of milk nearing expiry) it seemed like the perfect opportunity to try my hand at it - after all, I didn't have all that much to lose if it didn't work out. I played with the amounts and additions right from the get go to come up with something closer to the rich, Balkan style I grew up with, and thanks to a few very warm days and an insulated bag inside my car, I found myself with a perfectly-sized batch of incredibly fresh, thick yoghurt with a slight tang that fit perfectly as a sour cream substitute as well as for enjoying plain (or, in my mom's case, with honey, cocoa and raspberries). A second batch quickly followed, with the signature coffee flavouring, and according to my grandma it was just as delicious - if not more so - than the snack of my childhood.

I’ve added some more some of our favourite flavour variations after the recipe too, so feel free to play!

Shared with  Gluten Free Fridays

Tutti - Fruity Breakfast Bread

I'm not supposed to advocate cake for breakfast. I mean, have three years of nutrition college taught me nothing? I'm supposed to be touting plain steel cut oats or a slice of melon (alone, apparently, for "optimum digestion") as the first meal of the day - maybe with a cup of warm lemon water. Yeah... that's a reason to wake up every day. Honestly, if those years had instilled me with any sort of the "hyped" dogma you hear (especially in the extremist holistic circles), you wouldn't be reading this blog. There wouldn't be a blog.

Of course, I know that sometimes you need something a little sweeter in the morning. There are days where a virtuous bowl of bran flakes isn't going to cut it, no matter how many bananas or blueberries you pile on. For those days, there's this breakfast bread. Packed with yoghurt, blueberries, bananas and whole wheat, it's a decadent (yet still marginally healthful) breakfast that's tender but not so soft that you can't grab a piece to go as you rush out the door. Alongside a bowl of berries (or toasted and drizzled with chocolate sauce), it's a great Summer BBQ dessert as well!

That said, I'm not saying that baked goods, pancakes and waffles should be a staple of your morning routine. I would much rather they be addressed for what they are - occasional treats to be savoured once in a while, perhaps on the weekend over a leisurely cup of coffee or tea and a fruit salad. But who am I to judge - I used to eat oatmeal only in chocolate chip cookie form!

Indian Pancake Syrup

Sooo, now that you have two pancake mixed to choose from in your (or my) arsenal, we're missing a topper to make your New Year's pancakes shine. I mean, sure, you could pick from any one of my Toast Toppers, maybe even that other syrup... but sometimes you need a good table syrup. Well, when I found this baby in one of my Indian recipe bookmarks (can't remember where, sorry!) I had to make it - it's refined-sugar free, using rich, amber honey (I used some local goodies) and a pinch of stevia. But what's the flavour? That thing that makes this - and almost all the other "mock maple" syrups you see out there - taste the way it does? Well, it's a single spice that, if you're a fan of home masala-making, you'll know well.

Fenugreek.

Not sure what its like on it's own? Take a package of the seeds, open it up and inhale. That bittersweet, caramelly-maple aroma is essentially the flavour it brings to the liquid it's cooked in. Add in the honey, boil it down a bit and *poof* - get those pancakes or waffles on the go, because your breakfast is almost ready!

Of course, this syrup isn't just for breakfast... oh no. I can't be alone in pouring maple syrup over ice cream, cornbread, yogurt... yup, the possibilities are endless!

Sent to Gluten Free Fridays


Indian Pancake Syrup
Makes 12 (1/4 cup) servings, about 3 cups total
3 cups filtered water
3/4 cup fenugreek seeds (AKA Methi)
3/4 cup amber honey
1/8 tsp (2 tiny scoops) pure stevia extract (I like the Now Foods Organic "Better Stevia" Extract Powder)

1. Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
2. Bring pot of water and seeds to a boil and cook for 30 minutes, until seeds are soft.
3. Strain into a bowl and stir in honey and stevia.
4. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.

Amount Per Serving
Calories: 64.4
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 0.0 g
Protein: 0.1 g

Gluten Free Superfood Pancake Mix

If you're still entertaining guests this weekend, I don't envy you. Actually, guests (especially if they're family) are great to have, since it really does give the cook (or food blogger) the chance to flex their culinary muscles. I've found myself getting into a bit of a "rut" when it comes to my meals, but when the holidays showed up with all their assorted people, I got into my element. I'm still not a huge fan of the crowds, the travelling and the late nights, and I still do feel guilty about receiving so much when I can give back so little, but I know that I can whip up something unexpected and delicious for those many, many friends and family I share my life with who have seen fit to spend a little holiday time with me.

Since I simply can't afford to shop for holiday gifts (the joys of unemployment), I made gift boxes for everyone on my list. I love making gift boxes, because you can customize them for each person's needs, wants and tastes. What floors me every year is the response - I take it for granted as a foodie, a nutritionist and a generally creative person with cooking skills, but the simplest things were treated like the Holy Grail. Things like Tomato Sauce, Roasted Cherry Tomatoes, Tomato Paste, and Spicy Peach Jam. Cheap, easy, but so appreciated by others and best of all - something that would be used. You're not going to stash a bag of candy or cookies in the back of your closet for years. Combine the roasted tomatoes, tomato paste and whatever veggies and meat you have kicking around (leftovers!) and BAM - instant sauce.

Then there were the mixes - I did cookies, brownies, pizza dough and pancakes this year, and I have to say I'm proud of all of them, but making this pancake mix was amazing. Mixing the dry ingredients takes all of five minutes, and the flavour... ooh the flavour! Caramelly maca, tart (home dried) blueberries, sweet stevia and a hint of nutmeg. High in fibre and iron and packed with superfoods,so it's über good for you as far as pancakes go... oh, and did I mention it's gluten free?

Uh huh. WIN. I gave this away in gift boxes for my gluten free friends, but then I made more for us. It's a great Saturday morning treat you can enjoy worry free! I'm sending this to Ricki's Wellness Weekends with my options for veganizing the preparation method. Also sent to Gluten Free Fridays

12 Grain Buttermilk Pancake Mix for a Helping Hands #SundaySupper

One of the things I remember fondly about growing up were Saturday morning pancakes. pretty much every Saturday saw us kids first mixing up the batter (we always fought about who got to break the egg yolks with a whisk), then waiting at the table with chocolate chips, maple syrup, pancake syrup (my sister doesn't like the real stuff) and margarine (butter was for Christmastime only) while mom did the cooking. Stacks of fluffy pancakes shaped like whatever my mom decided to do with the ladle (she would always do our initials, and was really skilled at getting dogs done and off the pan in one piece!) would be devoured greedily, and mom allowed us to eat our fill before dishing up her own portion.

Of course, mom took a little help from a certain Aunt when it came to Saturday breakfast. Since she was the main cook in the household (though my dad does make stellar pancakes, especially at our trailer!), as well as wife and mother to two constantly fighting girls and working full time and commuting 45 minutes minimum to and from work every day (does this sound familiar?), I think she's entitled to take a few shortcuts here and there. Whole grain options for "quick mixes" didn't exist back then, but I'm sure she would enjoy this one of mine - just as fast as good ol' Auntie's, but with 12 grain and whole wheat flour, a dash of spice, healthy stevia and a spoonful of the superfood maca!

If you live in the US, I'm sure that now, after the holiday feast (and extended weekend, if you're lucky enough to have it), the last thing you want to think about is something rich and heavy for breakfast. If your meals for Thanksgiving were anything like ours were at Christmas, you didn't want to see food for at least a week afterwards! But, sad glad but true, we all have to eat - and breakfast is the most important meal of the day!

This is also a special #SundaySupper, dedicated to help those impacted by Hurricane Sandy. Whether this is your first time hearing about our movement to bring back mealtime around the family table, you're a long time fan or you're a contributor yourself, let's show what #SundaySupper Power is all about!!! You can join in the force to get everyone back on their feet and better than ever by checking and helping out the Hurricane Sandy New Jersey Relief Fund and Hope Force.

Here are our Helping Hands offerings this week:


Breakfast and Brunch:

• Orange Rolls from That Skinny Chick Can Bake!!!
• 12-Grain Buttermilk Pancake Mix from What Smells So Good
• Cranberry Bread from Home Cooking Memories

 

Comforting Casseroles and Entrées:

• Pork Chop Casserole from In the Kitchen with Audrey
• Basic Lasagna from Fast Food 2 Fresh Food
• Italian Sausage and White Bean Bake from Girlichef
• Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
• Turkey and Vegetable Pasta Bake from Gotta Get Baked
• Baked Salmon with Cucumber Salad from The Urban Mrs.
• Enchilada Pasta Casserole from Dinners Dishes and Desserts
• Spaghetti Pizza Bake from Small Wallet Big Appetite
• Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
• Cabbage Koftas from Soni's Food
• Bowtie Marinara with Goat Cheese from Family Foodie

Warming Soups and Sides:

• New England Clam Chowder from The Meltaways
• Italian Wedding Soup from Hezzi-D's Books and Cooks
• Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
• Creamy Tomato Soup with Grilled Cheese "Croutons" from Damn Delicious
• Corn Basil Handpies from Vintage Kitchen Notes
• Manhattan Clam Chowder from Noshing with the Nolands
• Comforting Broccoli Cheese Soup from Juanita's Cocina
• San Antonio Chicken Tortilla Bake from The Weekend Gourmet
• Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
• Simple Southern Red Potato Salad from Mama Mommy Mom
• Homemade Chicken Soup from Daddy Knows Less
• New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
• Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP

Sweet Endings:

• Pound Cake Loaf from Magnolia Days
• Fall Apple Pie from Cravings of a Lunatic
• Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
• Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
• Orange Pound Cake from Basic n Delicious
• Spicy Gingerbread with a Mocha Glaze from Daily Dish Recipes

Please join on us on Twitter for #SundaySupper on November 25, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. 

We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers.