Granola Bars

Tomorrow we leave for our work trip/mini vacation to San Francisco. Which means this entire week has brought with it some rather interesting meals as we cleaned out the fridge before leaving (strawberries with broccoli and spring onions all wrapped up in a peanut butter smeared whole wheat tortilla... anyone? It was actually pretty good). Luckily we had lots of left overs after a bbq we had on the 4th to tie us over as well. So although I still need to pack and get a few miscellaneous things together, I thought I'd share a granola bar recipe with you first.

I had two lonely bananas staring back at me this morning, getting more brown speckles on them as each day passed and I knew they definitely wouldn't be pretty by the time we returned. So I figured I'd make a batch of granola bars. I made these bars a couple weeks ago when we were up on Mt. Rainier for a weekend retreat and because they were so good I figured I'd make them again.

I wrote about finding the perfect granola bar recipe over a year ago and since then I have tested and tried many, many, different variations. Some were pretty great, others not so much. The bars I'm sharing today are very similar, but use mashed banana in place of the honey, which makes them sugar free, unless of coarse you add in the chocolate chips. & nbsp;

They are soft and chewy and they don't fall apart when you eat them. I think they are an exceptional little bar to have around for snacking. They're also great for long road trips where you're sitting a long ways, or those times when you have a busy day/weekend ahead and you need something to sustain you through the end without being loaded with sugar.

I've actually made the recipe for these bars below very adaptable to your flavor preference, giving basic guide-lines to an amount for each ingredient and options to follow. The only one I would be careful on is the 1/4 cup seeds. I used a 1/4 cup mix of sunflower, sesame, and poppy seed, you could use all sunflower, but you probably wouldn't want to use an entire 1/4 cup of smaller seeds like poppy. But really have fun with the flavors. Try a tropical bar using cashew butter, macadamia nuts, dried mango, dried papaya, and coconut.

Granola Bars

loosely adapted from Anja's Food 4 Thought

makes 8-10 bars

2 ripe bananas

1/2 cup nut butter (peanut, almond, cashew), preferably all natural

1/2 cup roughly chopped nuts (almonds, walnuts, pistachio, cashew, pecan, macadamia)

1/4 cup seeds (sunflower, sesame, poppy, chia) & nbsp;

1 cup rolled oats

1/4 cup dried fruit (cranberry, cherry, apricots, papaya, mango, raisin, strawberry, blueberry)

1/4 cup chocolate chips or cocao nibs, optional

1/2 teaspoon cinnamon, optional

1/4 cup unsweetened shredded coconut, optional

Preheat oven to 350˚F. Line an 8x8 baking pan with parchment. I haven't made these without parchment because I think they would really stick without it. Plus it makes for really easy clean up anyways.

In a large bowl mash the bananas with the back of a fork. Stir in the nut butter until everything is well combined.

Add the oats, chopped nuts, seeds, dried fruit, chocolate, cinnamon, and coconut if using. Stir well until everything is well combined. The batter will be very, very wet and you'll wonder if this will even bake, it will.

Spread the batter evenly into your prepared baking pan. Bake for 20-25 minutes. The top should be slightly browned and give a little when pressed. Allow to cool completely before cutting into bars, this is important. Store wrapped tightly in a container or in the fridge.

Cherry Almond Meal Muffins

Ahh, it feels so good to finally be home from our little trip to San Francisco. In the coarse of five days our car racked up more miles than we've probably driven this whole year, so it feels good to be back home, sleeping in our own bed, and getting back into the swing of things.

Thank you to everyone who sent along their favorite places to eat and areas we should see. I'm sad to say that apart from the Fisherman's Wharf area, where we were for two very long days and the room we slept in every night, we didn't manage to get out as much as we had hoped. Next time we plan to schedule in more free days.

Whenever I travel, even if it's not far from home, I always take back something about the trip that seems to get lost in my day to day life. I don't mean souvenirs and such so much as feelings and moments or ideas about how to simplify my life even more.

What I took away from this trip was something unexpected. Even though my husband and I were very busy the whole weekend, we pretty much ate every meal together. I don't mean together as, in the same room, but really together without distractions. It was a subtle thing and made me realize that when we're at home this doesn't happen as often as it should because we both get so busy with our work for the day.

I dislike eating breakfast while answering morning emails, but I'm guilty of this act more often then I care to admit. I always feel I have so much to do in the day and multitasking is the only way it will get done. The truth, I realized, is that most people do not need their emails answered right that second and over all I work more efficiently if I've had a moment to sit quietly in the morning with my food and take in the day before rushing to my computer.

We have a giant beautiful re-claimed wood table my dad and husband built together and although it's most often used as a second office area, since we've been home, I've made a point to pull up a chair and use it as it was meant to be used. And these cherry almond meal muffins make slow paced mornings that much more pleasurable.

If you've read this blog for some time or looked through my archives you're probably well aware that I'm not gluten intolerant. However, I've found almond flour is really great to work with and makes gluten free baking an easy place start without needing a long list of other ingredients. It has such a great flavor and distinguishably different taste from wheat flour. It's loaded with protein and healthy fats and makes for one filling little muffin. This recipe is pretty straight forward. When I was looking into almond flour recipes I found this ratio seemed to be pretty universal across the web so I went with it, using a light olive oil in place of other oils or butter and adding in some fresh cherries from the market.

Cherry Almond Meal Muffins
makes 6 large muffins

2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
1/4 cup honey
1/4 cup olive oil
1 cup fresh sweet cherries, pitted and halved

Preheat oven to 350˚F. Line a muffin tin with paper liners.

Whisk together the almond flour, baking soda, and salt in a medium bowl.

In a separate bowl, beat the eggs. Add in the honey and oil and beat until well combined.

Add the dry mixture to the wet, stirring just until combined. Carefully fold in the cherries.

Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack at least 5 minutes and serve warm.

Store tightly covered at room temperature for up to 3 days.

Almond Ginger Granola with Blueberries

Do you ever go through food phases? I totally went through a granola phase for awhile. Then all of a sudden one day that ended and I haven't made a single batch of granola for about a year... until now.

It's not that I traded in my tasty homemade batches for convenient store bought versions. I just stopped eating and/or craving it for some reason. Then one beautiful late August weekend we decided to go camping with some friends of ours and they just so happened to bring along a nice large batch of granola. It was beyond delicious and I found myself shoveling handfuls into my mouth and wondering why (and how) I had gone so long without.

Fast forward to last week and I finally managed to get a recipe from my friend, which resulted in me making a large batch of the stuff on Monday, so that I'd have something healthy and delicious to snack on while flying to the east coast. In fact, I'm probably munching on some right now as your reading this and it's good, very good : )

I've made lots of changes to the original recipe and many of the changes are actually ones my friend made too. Substituting the peanut butter and peanuts for almond butter and raw almonds was the main change. I love that the ratio of nuts to oats makes this a great snacking granola, but definitely serve it with yogurt or milk too. I'm bringing it along on the plane, but I'm curious, what kinds of snacks do you travel with?

Almond Ginger Granola with Blueberries
inspired by the kitchn
about 8 cups granola

3 cups old fashioned rolled oats
2 cups whole raw almonds
1/2 cup hulled raw pumpkin seeds
1 cup wheat germ
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 cup honey
3/4 cup almond butter
1 1/2 teaspoons vanilla
1/2 cup olive oil
3/4 cup dried blueberries

Preheat the oven to 325°F. Line a large baking sheet with parchment paper.

In a large bowl, combine oats, almonds, pumpkin seeds, wheat germ, salt, cinnamon, and ginger.

In a small saucepan, warm the honey until very runny. & nbsp; Turn off the heat, stir in the almond butter and vanilla until smooth.

Pour the honey mixture over the oat mixture. Pour in the oil, and stir thoroughly until everything gets wet.

Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. Transfer the granola to a large bowl and add the dried blueberries, tossing to combine. Store at room temperature tightly covered.

Pumpkin Hazelnut Bread

It's already a week into November and the little orange pie pumpkins I bought just before Halloween needed to be taken care of. Because I wasn't exactly sure what I was going to do with the puree, I decided to cut them in half, place them in a 9x13 baking dish with a small amount of water and bake them until their flesh became soft enough to scoop out. No salt, no oil, just a little water to get things steaming and soft.

I'm one of those people who is probably a little on the extreme side when it comes to wastefulness. I can't stand it when I have to toss something when it's gone bad. I insist to my husband that there is still at least a whole spoonful left in the peanut butter jar if you just scrape the sides. I reuse and re-purpose things the best that I can. So when it came time to scrape out these pumpkins, I was in there and getting every last bit. I saved the seeds and roasted them too. The only thing that went off to compost was the skin, but I was fine with that.

Have you ever roasted your own pie pumpkins? They have the most beautiful brightly colored orange flesh, nothing like what you get from a can. I'd recommend giving it a long go in a food processor to get all the strands fully chopped up and smooth. Nobody likes stringy things in their baked goods or soup.

I probably was able to get about 5-6 cups worth of pumpkin puree from just one pumpkin. I decided on making a batch of pumpkin ginger cookies first. They turned out alright. I remembered I'm not really a cakey type cookie person and whenever you use something like pumpkin puree, applesauce, or banana puree in any kind of cookie, they always end up on the cakey side. Then I saw a jar of hazelnuts and decided to try out a pumpkin bread with roasted hazelnuts. The resulting taste is strongly hazelnut with hints of spice, in a bread that's slightly sweet with a nice crumb. The only change I latter thought to make was adding a handful of shaved chocolate to the batter. I simply cannot resist hazelnuts and chocolate together.

You can definitely use 1 cup of canned pumpkin puree if you would like. *If you want to roast your own, cut the pumpkin in half, scoop out the center, seeds and all. Place the two halves, cut side down, into a baking dish large enough to hold them. Pour in enough water to come up about 1/4-inch. Place in a preheated 350˚F oven and bake for about 35-45 minutes or until you can pierce the flesh easily with a knife. Time will vary depending on how large your pumpkins are. Cool, scoop out flesh and run through a food processor until completely smooth.

Pumpkin Hazelnut Bread
Adapted from Simply Recipes
makes 1 loaf

1/2 cup + 2 tablespoons toasted hazelnuts, divided
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1 cup pumpkin puree *see above notes for making your own
1/2 cup olive oil
3/4 cup brown sugar
2 eggs
1/4 cup water

Preheat oven to 350˚F. Grease or line with parchment a 9x5 inch loaf pan.

Place 1/2 cup toasted hazelnuts in a food processor and process until ground into a flour. Don't blend too far or you will get hazelnut butter.

In a large bowl sift together the hazelnut flour, pastry flour, salt, baking soda, and spices.

In a large bowl combine the pumpkin puree, oil, and sugar. Add in the eggs and water, mixing well. Add the dry mixture to the wet, mixing until everything is just combined.

Pour batter into prepared pan. Sprinkle with 2 tablespoons roughly chopped hazelnuts and pop in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan, then remove and cool on wire rack before cutting.

Homemade Unsweetened Applesauce

A large box, overfilling with sweet, crisp apples, sat in my kitchen for the better part of this month. The first round was picked by Scott and I some time in late September. The second (much larger) round was dropped off by my parents, who were happy to have gotten so many before the deer did. All of this, from only the two trees on my parents property.

Their rosy red imperfect skins and intoxicating sweet floral smell greeted me each morning. I cut them into bite sized pieces and ate them in my oatmeal with cinnamon and maple syrup. Mid-afternoon snacks turned into slices with a smear of peanut butter or a chunk of cheese. I made this Dutch Appletaart again. I put them in salads. I chopped some up and lightly caramelized them to top off a stack of pancakes. But there were just too many to consume. I have no place to properly store this many apples before they start softening and eventually rotting. My solution, homemade applesauce.

Applesauce is nothing new, but it is really easy to make. It does take some time to peel the apples, but it passes faster than you think once your thoughts start to drift and you get into a rhythm. All you need, besides some time, is a good amount of apples, some liquid, a touch of lemon juice and a large pot to cook them in. Some people add in sugar, but choosing a great sweet apple should leave you with enough natural sweetness to not need any extra at all. Another option is to add in a cinnamon stick or two. I like to add a dash of cinnamon in when I eat it, but adding a stick of cinnamon as everything cooks down, infuses it with a cinnamon flavor more so than a strong cinnamon taste.

Another thing about applesauce that many may dispute is the texture. I love it smooth with absolutely no chucks of apple in my sauce. This may be because I disliked cooked chunks of apple (as in apple pie) when I was little. Maybe it's because I grew up eating it smooth and it's sort of a comfort thing now. Either way it's your call on how much you decide to puree it because in the end it all tastes the same.

I used what I believe are Jonathan apples, but any good sweet apple, such as Gala or Fuji, will make some lovely applesauce. You can cut the ingredients below in half if you don't want to make so much. To make more you'll just need to do it in batches, unless you have several large stockpots. I made this batch about 3 times. I've been enjoying it topped with almond ginger granola in the morning and it's like dessert for breakfast!

Homemade Unsweetened Applesauce
makes about 6 pints or 3 quarts

4-5 pounds apples, peeled and cored
1 1/2 cups water (optional fresh pressed apple juice instead of water)
juice of half a lemon

Place the prepared apples into a large stockpot (I was able to fit them all into a 6 qt pot). Pour in the water and juice from the lemon. Bring to a simmer over medium-high heat. Cover and reduce heat to medium-low and simmer for 30 minutes. I give the whole batch a good stir after about 20 minutes, so the apples at the top have a chance to soften up as much as the ones on the bottom.

After 30 minutes, the apples should have reduced into the pot by about a third. Let them cool for 5-10 minutes. Depending on how chunky you like your applesauce, you can either just mash everything down with a potato masher or, do as I did, and puree them in batched in your blender to the consistency you want. You could also probably use an immersion blender to do this too.

Pour into clean jars and store in your refrigerator for about a week. You can also can and freeze applesauce very easily to last much longer, just be sure to leave plenty of head room in your jars for expansion.

Spelt Biscuits

There is nothing better than a hearty, soul warming soup in the fall and through the winter, but as excited as I am about tasting each new batch or being reminded of familiar favorites, sometimes I get just as excited about the bread that will be accompanying it.

I made a big batch of stew for dinner the other night soon after finishing our chickpea noodle soup. Normally I enjoy soups and stews with a nice loaf of crusty bread; sopping up all the last remaining bits with a shaggy torn piece at the end. This time however, I was craving biscuits. Warm from the oven, flaky, buttery, homey biscuits.

Now, these are not your traditional biscuits in any sense, they are made entirely from spelt flour, but they still have that buttery, slightly flaky characteristic I was craving. So they suited me just fine.

This batch made plenty more than we could eat that night and biscuits are always a welcome sight in the morning. I rewarmed them slightly in the oven the next day just to give them that warm from the oven feel again. Then I drizzled mine with some local raw blackberry honey alongside a hot cup of tea, but jam or even just a nob of butter perks them up too. I also may have eaten more then one, but who's counting?

Now that I'm on the topic of breakfast, I'm envisioning serving these alongside scrambled eggs or tofu or maybe making a fried egg sandwich from them as well. Biscuits have so many great uses! Never be afraid to make a double batch, they will always get eaten.

Other than the change from white flour to spelt (you can use light spelt if you prefer too), there is plenty of cold butter mixed in to give the biscuits their flakiness. I used my favorite buttermilk substitute of almond milk and vinegar, but if you have a splash of buttermilk needing to be used up you can use that here too.

Spelt Biscuits
8-10 biscuits

3/4 cup almond milk
1 teaspoon vinegar
2 1/2 Cups spelt flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes

Preheat the oven to 350˚F.

In a small bowl or liquid measuring cup, combine the milk and vinegar (alternatively you can use buttermilk), set aside.

Sift together the flour, baking powder, and salt. Using your hands, rub in the butter into the flour mixture until you have roughly little pea size bits.

Stir in the milk mixture with a wooden spoon. You should have a shaggy doughy mess, don't worry if it seems dry at this point. Dump everything out onto a clean surface and knead the dough 10-15 times just until all the flour is worked in.

Flatten the dough out into a 1" thick circle and use a biscuit cutter to make neat rounds of dough. Gather together any remaining dough scraps and repeat until you have 8-10 biscuits cut out. Place them on a baking pan and bake for 18-20 minutes. Serve warm.

Banana Bread with Chocolate & Walnuts + A Giveaway!

I realized the other day that the end of this month marks exactly three years since my husband and I have been working solely for ourselves. It makes me think back to the day we left our comfortable paychecks and looked to our future with open hearts and minds. Although we had lots of support, I can't say for sure how comfortable our family and friends felt with our decision, but it was one we knew to be right for ourselves and one that we knew could be accomplished if we put our everything into it.
 Early on there were definitely days we wanted to end our business venture, but luckily we had each other and those feelings we both had never crossed paths. If it was me who was worrying, Scott would reassure me that everything would be fine and to wait and see what the end of the week or month would bring. If it were him, I did the same. I can't believe its been three years already, it really only feels like yesterday. We have worked our butts off, spending most, if not all our time on our business and we look forward to its future.

 Along this journey, we've had to sacrifice many things, mostly material, but our lives are by far simpler and richer then they've ever been. We've made incredible friendships I know would not have happened had we been inside a cubicle everyday.
 We've learned many things about running a business, but time management always seemed the most difficult. Working for yourself means you don't have to get up at a certain time to be somewhere on time. You can work in your pajamas if you want and you can head out to meet whomever, whenever. But you can also end up working too much, not giving yourself a break because if you do guilt sets in because you are not working. We have both been more of the latter.
 I'm finally letting in the fact that there has to be balance. I can and should have moments of free time that do not include thinking about our business. I've learned to keep a pretty steady work flow through the week and reserve weekends for a little time off. Truthfully, I do still work on weekends, but its more laid back and includes other activities. This weekend I actually worked a lot, catching up on things for the craft show season, but because we actually had really nice sunny days I spent some time getting things planted in my garden, going to a local print show and baking banana bread just for you.

 This banana bread has a delicate light crumb texture. It's studded with the perfect amount of chocolate and toasted walnuts, to be sure there's a bit in every bit. It has the signature deep cracks along the top and a golden brown crust that gives into a moist interior. The ripeness of your bananas can dramatically change the taste of your bread. Most use heavily spotted to black bananas but that always yields an entirely too banana flavor for my liking. I like my to be yellow, but covered with little brown spots. Just enough banana flavor to know it's banana bread, but not overwhelmingly overpowered. This recipe will work however you like your bananas.

 Now for the giveaway! We're so excited about our three years in business we wanted to share some of our excitement with all of you and offer one reader one a chance to receive one 8"x 10" Let The Sun Shine In poster! This has been our most popular poster and mentioned on many design blogs, you can also purchase one right here. To enter, leave a comment below telling me your favorite memory in the sunshine. You can enter a second time if you twitter @slidesideways and come back here letting me know. And because I hate leaving people out, this one's up for anyone inside or outside of the US. Please leave an email so I can reach you if you've won. Contest ends this Friday at noon, PST. One winner will be chosen at random. Banana Bread with Chocolate & Walnuts 1 loaf 2 cups whole wheat pastry flour 1/2 cup cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 2 cups mashed ripe banana 3/4 cup almond milk 1/4 cup olive oil 1 teaspoon vanilla 1/2 cup chocolate chips or chopped dark chocolate 1/2 cup toasted walnuts, roughly chopped Preheat oven to 350˚F. Oil or line with baking parchment a 9"x 5" loaf pan. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices. In a medium bowl combine the mashed bananas, almond milk, olive oil and vanilla. You want to make sure this mixture is very smooth, if you need to run it through a blender that would work as well. Pour the wet mixture over the dry and combine just until everything is wet. You don't want to over mix. Using a spatula, fold in the chocolate and walnuts. Spread the batter evenly into the prepared loaf pan and give it a couple drops on the counter top to even everything out. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before cutting and serving