Fruit

(Healthier) No-Bake Granola Bars

By in Cookies & Bars, GF Sweets, Gluten Free, Kids, Snacks 6 Comments Tags: , , , , , , , ,

healthier no bake granola bars

It has been HOT here this week. We all tend to lose our appetites when it’s so hot out so we’ve been keeping mealtimes really simple by having lot’s of salads, fruits and veggies with a little side of grilled meat. I didn’t turn on my oven once this week, but in preparation for our camping trip coming up, I wanted to prepare some “baked goods”. Enter the delight of the “no-bake goods”.

I really like my original no-bake granola bars, but I didn’t make them too often because I started feeling guilty about the amount of sugar in them. Fine for dessert, but for a mid-day snack that I’m going to be feeding my children? Not so much. So, I tried out a new version, a healthier version, added a few more things to make it more nutritious and now I’ve got a no-bake granola bar without the guilt.

These granola bars are chewy and sweet, with the taste of honey, toasted oats and nuts and little bites of sweet, plump raisins. Package them up and bring them along on your picnics or trips to the beach. Who needs those wimpy store-bought granola bars when you can have such delicious ones, so simply, at home?

No-Bake Granola Bars

To make these gluten-free use gluten-free certified oats.

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (I used walnuts)
  • 1/2 cup dried fruit (I used raisins)
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • pinch salt
  • 1/2 teaspoon vanilla

In a medium-sized skillet, toast oats and nuts over medium heat until fragrant. Remove to a bowl, along with dried fruit and set aside.

In the same skillet add butter, honey, brown sugar and salt. Cook until bubbling and then continue to cook for 2 minutes. Remove from heat and stir in vanilla. Pour over oat mixture; stir well until evenly coated.

Press into a 8×8 inch baking pan, lined with parchment paper. Wet fingers to keep from sticking. You want the pack to be quite firm.

Place in the fridge for 30 minutes to firm up. Using the edges of the parchment paper, remove from pan. Using a serrated knife cut the bars in half and then into 6, creating 12 granola bars. Store, covered, at room temperature. Separate with pieces of parchment or wax paper, if stacking on top of each other.

Makes: 12

Adapted from Lauren’s Latest. Originally from Rachael Ray.

Toasted Almond Muesli

By in Breakfast No Comments Tags: , , , , , , , ,

I”m surprised every time my kids get excited over oatmeal. I don”t remember ever being excited about eating oatmeal. In fact, I”m pretty sure I groaned the moment I walked down the stairs and saw that”s what we were having for breakfast. But, I do love it now and am more than happy that my kids like it too.

Consider this muesli a make-ahead oatmeal, that”s served cold. Ok, that kind of sound gross, but I promise you it”s not! I think this is a great alternative to traditional oatmeal for the summer, because it doesn”t heat up the kitchen at all and it”s nice to start a hot day with a cool and nutritious breakfast once in a while.

This recipe is for the muesli base. We top ours with whatever fruit we have on hand at the time. That could be fresh berries, chopped apple, sliced peaches or banana; basically any fruit, even raisins. I also substitute the almonds for whatever nut I”m feeling at the moment. Whatever you have lying around is great mixed in or served on top. It”s so versatile and is a great quick breakfast to keep in your fridge.

To a healthy, refreshing and filling breakfast!

Toasted Almond Muesli

  • 1.5 cup rolled oats (not instant)

  • 1/2 cup sliced or slivered almonds

  • 1 cup greek yogurt

  • 1 cup milk

  • 1/4 cup maple syrup

  • 2 tablespoon coconut

  • serve with fresh or dried fruit and a drizzle of honey (optional)

Preheat a skillet over medium heat. Add oats and almonds; allow to cook just until fragrant, stirring often. Allow to cool. In a bowl, mix the oats and almonds with yogurt, milk, maple syrup and coconut. Cover and refrigerate overnight. To serve, top with fruit and drizzle with honey.

Serves:4

Almond Fruit Bars

By in Cookies & Bars, Snacks, Sweets 4 Comments Tags: , , , , ,

Almond Fruit Bars

I know most people probably don”t have tea time in the afternoon. I usually don”t either. But, now that the cold is here and I find myself braving the wind and chill with my kids, “tea time” in the afternoon is becoming more of a regular occurrence. And, these are a perfect tea time snack. A not so sweet, sweet in the afternoon with a quick latte or spiced milk.

These are extremely easy to throw together. The use of jam means that there”s no effort in the filling department and the crust comes together in minutes. In the fall and winter fill it with spiced jam or fruit butter (such as Plum Apple Butter or Grapefruit Cranberry Marmalade). In the spring and summer fill it with lighter flavours such as strawberry, blueberry or peach.

When you”re surrounded by so much sweetness how can you not give in and brave the cold?

Even if you don”t have tea time these would be a great less sweet addition to a sweet tray for all the holidays coming up. Sometimes you just need a less sweet, sweet, to cut all the sweetness. ;)

Almond Fruit Bars

  • 1.5 cups flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup butter, softened

  • 1/2 cup light-brown sugar, packed

  • 1/4 cup white sugar

  • 1 large egg yolk

  • 3/4 cup sliced almonds

  • 1/2 cup jam

Stir together flour, cinnamon, salt and baking powder. Set aside.

Cream butter and sugars until light and fluffy. Beat in egg yolk. Gradually mix in flour mixture. Stir in almonds.

Line an 8×8 pan with foil and spray with cooking spray. Press enough of dough into the bottom of the pan to cover the bottom completely (about half). Whisk jam to loosen, if necessary. Spread onto dough leaving a small gap near the edges to avoid sticking. Sprinkle with remaining dough, pressing gently to flatten.

Bake at 350 F for 25-30 minutes or until top is golden. Allow to cool before slicing.

Adapted from Martha Stewart.

Fruit-Bottom Yogurt

By in Breakfast, GF Sides, Gluten Free, Homemade, Snacks 9 Comments Tags: , , , , , ,

When it comes to packing lunches I”m no great authority on the subject. My husband gets fed lunch every day at work and my son”s barnehage makes him fresh snacks and meals every day. I”m a lucky woman. But, it also means I”m stumped for tips on packing meals to take away. At least for now.

One thing I am getting better at though, is snacks. I eat all day long, especially now that I”m nursing, so snacks is something I”m well acquainted with. And since snacks are usually something thrown into lunch boxes to help round out the meal, I thought I”d share our current favourite – yogurt. And, not just any yogurt, but homemade Fruit-Bottom Yogurt.

“These fruit-bottom yogurts stay good for a week in the fridge, so you can make a batch on Sunday to last the whole week. Throw them into lunch boxes, sprinkle them with granola for breakfast or save them for an afternoon snack that the kids can grab for themselves after school.”

I took a hiatus after my daughter was born but am now back at Simple Bites as a regular contributor. Head on over to find out how you can make your own fruit-bottom yogurt.

Maple Walnut Apple Chips

By in Appetizers, GF Sweets, Gluten Free, Kids, Snacks 24 Comments Tags: , , , , , ,

Maple Walnut Apple Chips

I think I”m in love. Or maybe I”m just confused because my hubby is off in Russia this week and I”m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn”t start to water.

I had pretty high expectations, even though I”m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it”s done right, it”s downright amazing.

My husband dislikes dried apples so much that he didn”t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn”t been so convincing. They”re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

  • 3 Tbsp. icing sugar, divided

  • 3 Tbsp. maple syrup, divided

  • 1 Granny Smith apple

  • 1/4 cup walnuts, finely chopped

  • dash ground cinnamon

  1. Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.

  2. Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.

  3. Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.

  4. Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.

  5. Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.

  6. Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.

  7. Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don”t worry if the pieces don”t look pretty, it won”t affect their taste. :) And, if some pieces are a little thicker that”s ok to, it just means they”ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don”t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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Butterscotch Apple Crisp

By in Breakfast, Fall, Fruit, Pastries, Sweets 17 Comments Tags: , , ,

Butterscotch Apple Crisp

I”ve been having one of those weeks. You know, the one where you hit the floor at 5:30 in the morning after tripping over your sons safety gate, or send your fresh pizza flying while giving yourself a matching pair of second degree burns. Yeah, it”s been one of those weeks. Thankfully it is Friday and I am eagerly awaiting the start of a new week, hoping for the absence of pinched fingers, banged heads, and stubbed toes.

I wish I had a slice of this Butterscotch Apple Crisp to drowned out my bruises. Unfortunately, I will have to be satisfied with drooling over this photo that I took while visiting my parents in Canada. You see, Jello Instant Pudding has yet to be discovered here in Norway (by me). The likeliest candidate I have found so far are these sticky puddings, which don”t have me convinced just yet. But perhaps, after a little testing.

I normally like to make most of my foods from scratch. But, sometimes there is just no substitute for the instant pudding packages. Plus, it is just so darn tasty. The recipe calls for a 7×11 pan but I have often used a 8×8 pan with great results.

Butterscotch Apple Crisp

Butterscotch Apple Crisp

adapted from TasteofHome

  • 4 cups tart apples, peeled and sliced

  • 1/2 cup packed brown sugar

  • 1 Tbsp. flour

  • 1/2 cup water

  • 1/4 cup milk

  • 1/2 cup quick-cooking oats

  • 2/3 cup flour

  • 1 (4 serving size) pckg. cook-and-serve butterscotch pudding mix (I often used instant)

  • 1/4 cup sugar

  • 1 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 1/2 cup cold butter, cubed

  1. Layer the apples in an ungreased 7×11 inch pan (or 8×8 if need be).

  2. Whisk together brown sugar, 1 Tbsp. flour, water and milk. Pour over apples.

  3. In a separate bowl combine oats, 2/3 cup flour, butterscotch pudding mix, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over apples.

  4. Bake at 350 for 45- 50 min. until apples are cooked through and topping is golden brown.

Serves: 8

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