raisins

Instant Carrot Cake Oatmeal

By in Breakfast, GF Mains 8 Comments Tags: , , , , , ,

carrot cake oatmeal

We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.

This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.

Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.

Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)

carrot cake oatmeal

Instant Carrot Cake Oatmeal

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

  • 1/3 cup rolled oats
  • 1/4 cup grated carrots, packed
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves, ginger and nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • 2/3 cup hot water
  • 1 tablespoon raisins
  • 1-2 tablespoon chopped walnuts
  • splash of milk or almond milk for serving

Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.

Serves: 1

Kids in the Kitchen: No-Bake Granola Bars

By in GF Sweets, Gluten Free, Kids, Snacks 47 Comments Tags: , , , , , , ,

Kids in the Kitchen: No-Bake Granola Bars

Remember how I told you I like to scarf down granola bars in the middle of the night but since I haven”t been able to find any here yet I”ve been eating spoonfuls of peanut butter instead? Well, it was just too much for me to bear so I decided to create my own. I may have a problem. Not that I mind because these granola bars are even better then the ones at the store and they are so simple to make. Simple is key these days.

Life has been hectic here lately and I”m starting to realize that my once quick and simple recipes aren”t so quick and simple when you have a baby on the breast and a toddler clinging to your leg. (These two things do happen simultaneously but not while I”m cooking. I am no wonder mommy!) For the next couple of months my time in the kitchen is going to have to simplify even more. That”s when I”m thankful for recipes like this.

These No-Bake Granola Bars are fast and easy enough that I can have a half decent snack lying around without getting stressed out in the process. I know this phase will go by quickly and in no time Alli will be having proper naps and I”ll better be able to plan my time. But for now, I”ll stick to the simple things and enjoy the little people while I have them.

The fact that these are no bake makes them perfect to make with kids because it eliminates any guess work. Most homemade granola bars I”ve had end up dry and crumbly. With these you don”t need to wonder whether they”re under or over baked. You just put them in the fridge for half and hour and then slice and serve. They”re also great for kids with short attention spans since they”re whipped up in jiffy. :)

If you have a teenager in the house they could even tackle this recipe on there own. It would be a great “first” recipe to try.

Kids Can

  • measure ingredients

  • stir toasting nuts

  • toss mixture together

  • line pan with plastic wrap

  • press mixture into pan

  • wrap individual bars

They”re packed full of toasted oats, nuts, coconut and raisins and have a nice chewy texture. The cinnamon and molasses add a great depth of flavour and make them very addicting. Don”t say I didn”t warn you!

One Year Ago: Thin Crust Pizza Dough and a Simple Sauce

No-Bake Granola Bars

  • 2 .5 cups rolled oats

  • 1.5 cups nuts (I used walnuts and pecans)

  • 1/4 cup shredded coconut

  • 1/2 cup raisins

  • 6 tablespoons salted butter

  • 1 cup brown sugar

  • 1.5 teaspoon cinnamon

  • 6 tablespoons honey

  • 2 tablespoon molasses

  1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

  2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

  3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Makes: 16 servings

* If making gluten free make sure that the oats are gluten free

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On another note I am honored to say that I”ve been included in Babble”s Top 100 Mom Food Bloggers. Ranking #8 for Best Recipes. I”m tickled pink and hope that I can live up to the “title”. If you have time time I”d appreciate a click through and a like on facebook or a tweet on flickr. You can see my profile here. Thanks guys. Your the best! :)

Butter Tart Slice a Canadian Treat made Simple

By in Cookies & Bars, Pastries, Sweets 23 Comments Tags: , , , ,

Butter Tart Slice a Canadian Treat made Simple

The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You”ll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey.

Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine. :)

It may not be the most attractive looking desert but after one bite of gooey goodness, you won”t mind.

Butter Tart Slice

adapted from Grand Slam

Crust

  • 2 cups flour

  • 1/2 cup sugar

  • 1 cup butter, softened

  • pinch salt

  1. Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.

Filling

  • 2 cups brown sugar, packed

  • 1 Tbsp. baking powder

  • pinch salt

  • 3/4 cup coconut

  • 1 tsp. vanilla

  • 1 cup raisins

  • 3 tsp. flour

  • 3 eggs, beaten

  • 1/4 cup butter, melted

  1. In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.

  2. Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.

* This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.

* Store in an airtight container at room temp.

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Roasted Pear Crisps

By in Breakfast, Fall, Fruit, GF Sweets, Gluten Free, Sweets 13 Comments Tags: , , , , , , , ,

Roasted Pear Crisps

My hubby is in London this week, which means one of two things. I am either living off of leftovers and anything I can scrounge up without going to the grocery store. Or, I am making everything I normally avoid because I assume James won”t like it.  The latter is the reason for these delicious Roasted Pears. As I have mentioned earlier, my hubby is not too fond of pears, so when I spotted this recipe I knew that I had to make it while he was gone. They looked so simple I knew I would be able to get my butt into gear for such a short amount of time. Don”t get me wrong, I don”t avoid cooking because I am wallowing in self pity, it is merely because this is my time “off”, and I relish it. Admittedly, the house get”s a little messier, the meals get a little boring (ok a lot boring). When you are cooking for yourself and a one year old there is not point in slaving away. Me and my son concentrate on having fun and relaxing and I always make sure the evidence is cleaned up by the time James gets home. :)

I could eat these pears for breakfast every morning. They are like beautifully packaged, individual, Pear Crisps. The pear itself is warm, smooth and silky. The oats and almonds have a light crunch, with the flavour of cinnamon, brown sugar, and raisins throughout. All of this drizzled with honey and a dollop of yoghurt. Could breakfast be any more perfect? These pears would make a great healthful after school snack. Or even dessert, topped with ice cream or whipped cream. I quartered the recipe for myself and was planning on giving Max the other half when he woke up from his nap. But, I could not stop at just one and knowing he would not know the difference, I just HAD to have the other half. I wanted to share these with you right away because they would make such a great weekend brunch recipe.

I don”t know if you notice in the pictures but my raisins blew up and turned back into grapes while they were baking. That has never happened to me before! Anyone ever heard of such a phenomenon?

Roasted Pears 12

Roasted Pear Crisps

adapted from Fresh

  • 1 cup rolled oats

  • 1/3 cup packed brown sugar

  • 1/4 cup sliced almonds

  • 1/4 tsp. cinnamon

  • 1/4 cup melted butter, plus extra for brushing

  • 3 Tbsp. raisins

  • 4 pears

  • honey and yoghurt for topping

  1. Mix together oats, brown sugar, almonds and cinnamon. Stir in melted butter then raisins.

  2. Cut pears in half, leaving skin intact. Scoop out the core with a small spoon.

  3. Lay pears, skin side down, in a baking pan. Brush lightly with butter.

  4. Heap oat mixture onto pears, pressing to make sure it stays in place.

  5. Bake at 350ºF (180ºC) for 20-25 min. until pears are soft and oats are browned.

  6. Drizzle warm pears with honey and serve with yoghurt.

Makes: 8 pear halves

* To make this gluten free, make sure that the oats you are using are certified gluten free.

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Roasted Pears 59