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Tag Archives: gluten free

Blueberry Coconut Granola Bars

Wholefoodbellies.com shared this recipe and we love it! It’s quick to put together and does not require complicated baking skills. I changed it up a bit by adding blueberry preserves in between 2 layers of batter. Also I substituted cashew butter for the applesauce. It would also be tasty to add some shredded coconut to the mix!

Ingredients

3 cups old fashioned rolled oats

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup plain yogurt

2/3 cup milk

1/2 cup cashew butter or applesauce ( I used cashew butter…yum)

1/4 cup coconut oil, melted

1/4 cup coconut sugar

2 eggs

3/4 cup dried blueberries

1/2 cup blueberry preserves (homemade or Bonne Maman brand)

Instructions

  • Preheat oven to 350F. Prepare an 8×8 inch square baking pan with cooking spray or coconut oil.
    In a large bowl combine oats, baking powder, salt and cinnamon.
    In another bowl whisk together yogurt, milk, cashew butter, coconut oil, coconut sugar, and eggs
    Add the wet mix to the dry until just blended. Fold in dried blueberries
    Pour half of the batter into the baking pan. Smooth out evenly
    Spread the preserves over the batter evenly
    Pour remaining batter over preserves in spoonfuls. Spread out evenly
    Bake about 35 minutes or until lightly browned. Cool another 30 minutes or so
    Store in the frig or freezer for a later time or cut into squares after cooling
    28 rectangular bars are a nice size. They cut especially well if very cold or frozen

Voila! Enjoy this easy healthy snack or breakfast bar!

Fennel, Celery & Pomegranate Salad

Thank you to Steve and Mary Kin for hosting our Dinner Club this week and especially for assigning me this recipe! I have made it 3 times this week! I hope to make it for Thanksgiving or Christmas too. The red and green colors are so festive!

Fennel, Celery & Pomegranate Salad

Fennel, Celery & Pomegranate Salad

This recipe is adapted from Bon Appetit, October 2014. I only increased the quantities because I could not find small fennel bulbs and I wanted a larger quantity to take to a party. You can easily cut this recipe into thirds, but we ate dinner size portions of this with a small piece of meat on the side. It does not keep well, so use it within 1 day for best appearance. It gets a little wilted.

The key is to use a mandolin slicer to thinly slice the fennel, celery and shallots. Be careful of your fingers. Always use the protective handle.

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil


A Mandolin Slicer set on the thinnest blade

A Mandolin Slicer set on the thinnest blade


Slicing the fennel with the protective handle in place on the fennel bulb

Slicing the fennel with the protective handle in place on the fennel bulb


Slicing the celery 3 half stalks at a time

Slicing the celery 3 half stalks at a time

 

Coarsely Chopped Celery Leaves

Coarsely Chopped Celery Leaves


Coarsely Chopped Parsley

Coarsely Chopped Parsley


Pomegranate Sliced in Half and Then Broken into Quarters

Pomegranate Sliced in Half and Then Broken into Quarters

 

Sliced and Chopped Vegetables Ready for the Marinade

Sliced and Chopped Vegetables Ready for the Marinade


Completed Fennel, Celery & Pomegranate Salad

Completed Fennel, Celery & Pomegranate Salad

3 fennel bulbs, thinly sliced

9 celery stalks, thinly sliced

3 shallots, thinly sliced

1 cup flat leaf parsley, coarsely chopped

1/2 cup celery leaves, coarsely chopped (most of the leaves are on the inner celery stalks or the celery hearts)

Seeds from 1 whole pomegranate (slice in half and then break into quarters to easily pop out the seeds)

1/2 cup FRESH lime juice

1/2 cup olive oil

1 teaspoon salt

1/4 teaspoon pepper

  • Place the mandolin slicer over a large mixing bowl and thinly slice the fennel, celery and shallots directly into the bowl.
  • Add the coarsely chopped parsley and celery leaves, and the pomegranate seeds
  • In a small bowl combine the lime juice, olive oil, salt and pepper. Mix lightly and pour over the vegetables. Toss with large mixing spoons.
  • Serve as a side dish or as the main course for a light salad lunch.