oatmeal bars!

These bars are the best! Full of great nutrition and yumminess! Check out this great blog and her fantastic recipes…this one is perfect for me…a little gooey, a little crunchy, a little sweet, a LOT scrumptious. Especially hot out of the oven with vanilla ice cream!

These are the exact measurements I used for the nutrition facts below.

Cinnamon, 1 tsp
Nutmeg, 1/2 tsp
Salt, 1 tsp
Almond Milk, Unsweetened Original, 2 1/2 cups (20 oz)
Almonds, 1/4 cup (25 grams)
Dates, 1 1/2 cups (200 grams)
Flax Seed Meal, 2 Tbs (20 grams)
Oats, 3 cups, (250 grams)
Walnuts, 3/4 cups, (80 grams)

I followed her advice about re-baking them after the hour to make the outside of each bar a little more crispy. They are deeeelicious!

Nutrition Facts: Calories: 115.0, Total Fat: 5.2 g, Cholesterol: 0.0 mg, Sodium: 28.8 mg, Total Carbs: 21.2 g, Dietary Fiber: 3.5 g, Protein: 2.6 g

mOMent: Are you participating in lent? What are you abstaining from?

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power puffs!

These power puffs are so puff-tastic!  I highly recommend them.  I have never used millet before and I will certainly be using it more often.  It’s fluffy, light and has more protein than puffed rice.  These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army.

These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.

Makes 36-40 Power Puffs

Ingredients

4 cups puffed millet cereal
2/3 cup raisins
2/3 cup dried cranberries
1/2 cup peanuts, chopped (or nut of choice)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup peanut butter (or other nut butter)
1 cup brown rice syrup
1-2 teaspoon pure vanilla extract
salt if desired

Directions
1. In a medium bowl, mix cereal, raisins, cranberries, nuts, pumpkin seeds, and sunflower seeds.

2. In a small saucepan, combine peanut butter and brown rice syrup. Cook over low heat for 1 to 2 minutes, stirring occasionally until warm and bubbly. Remove from heat and stir in vanilla. Pour over cereal mixture and stir until thoroughly coated.

3. Wait until cooled slightly, the peanut butter mixture can get very hot, then mold into balls (the size of golf balls). Transfer mixture to a cookie sheet to continue cooling.

Tip – it helps to dampen hands, this mix can get very sticky.

Nutrition Facts for 36 Power Puffs: Calories: 112.8, Total Fat: 5.5 g, Total Carbs: 14.5 g, Protein: 2.8 g

mOMent: Do you believe in the soul? What is your soul yearning for today? Is it millet?

I’m entering this recipe here also:  http://www.dietdessertndogs.com/2011/07/21/wellness-weekend-july-21-25-2011/

Zucchini Carrot Muffins with Cinnamon Crumble Top

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.

Muffins:

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob’s Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)

Cinnamon Crumb Topping*

1)Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2)In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3)In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4)Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5)Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

This recipe can also be found here, if you’d like to rate it!