I think I like müesli better than granola. It must be because I grew up eating raw oats on top of my cereal. It was the only way we were allowed to eat bought cereal.
These oats are not exactly raw but they still taste similar. With the addition of fruit and nuts, you have a nutritionally balanced snack or breakfast.
I like to eat this with milk or vanilla yogurt.
(This above mixture in parenthesis.)
2 cups rolled oats
1 cup chopped nuts (walnuts, pecans, almonds)
1 cup dried fruit (blueberries, craisins, raisins, unsweetened coconut)
1/2 cup seeds (pepitas, sunflower)
Preheat oven to 350. Spread oats on a cookie sheet. Toast until just golden, maybe 10-15 minutes, stirring a time or two. Toast the nuts, too. I do stovetop so I can watch them but oven works too if you want to save energy.
Cool nuts and oats and then add remaining ingredients. Stir. Store in airtight jar.
Yield: about a quart
Posted in all seasons, breakfast, snack, whole grains | 2 Comments »
Last week I made a carrot cake. The recipe has you mix together the fruit and nuts before adding them to the batter. I dug a spoon into the mixture and wanted to eat the whole bowl for snack.
So this week I mixed up some for snack using the leftover pineapple. All three kids hated it. All the more for me!
Carrot Cake Snack
1 small carrot, finely grated
1/3 cup crushed pineapple
1/3 cup chopped raisins
1/4 cup unsweetened coconut flakes
1/3 cup toasted chopped walnuts
Mix everything together. Eat with a spoon.
Yield: a generous cup
Posted in all seasons, fruit, processed sugar free, snack, veggies | 6 Comments »
Here’s another quick lunch idea for you…20 minutes from start to finish.
I found this recipe in one of my cookbooks and had intended to make it for an international potluck a few weeks back. Unfortunately (but fortunately for me), Leila made an early appearance and we could not attend the potluck as she was a mere 18 hours old. The cookbook calls these croquettes but they remind me more of a fritter so I changed the name.
So I stuck them on this week’s menu and we loved them. Ate the whole batch for supper so I whipped up a second batch for lunch today and we ate the whole thing again. Delicious.
I especially love the bits that stick out of the edges and get extra crispy. Of course.
Adapted from Extending the Table, page 131
1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
1 t salt
1/4 t pepper
1/4 cup milk or water
2 medium potatoes, coarsely grated
2 medium carrots, coarsely grated
1/4 cup chopped onion
1 clove garlic, minced
oil, for frying
Mix everything together well. Heat a good layer of oil (1/8 inch?) in a skillet until almost smoking. Drop mounded spoonfuls into oil. Flatten with the back of a spoon to about 1/2 inch or less. Fry until browned, flip, and fry until that side is browned. Remove from skillet and drain on a fancy piece of newspaper. Serve hot, either plain or with condiments of choice (ketchup is what we went for).
Serves: 3-4 as a main dish, 6-8 as a side
Posted in meatless main, processed sugar free, Quick lunch, side dish, veggies, winter | Leave a Comment »