2/3 c. agave (or honey)
2/3 c. toasted almond butter (or any other nut butter, including peanut)
1 tsp. cinnamon
1 tsp. vanilla
1 c. flaked coconut (without added sweetener)
3 c. oatmeal
1 1/2 cups dried fruit (I used chopped apricots)
1 c.almond slivers (or any other chopped nut)
Combine agave, nut butter, and cinnamon in 1 quart saucepan. Stir over medium heat until mixture is melted. Remove from heat, add vanilla, oatmeal, and coconut.
Mix until all coated and put on cookie sheet. Bake at 275 degrees for 60 minutes. Toss and mix, turning on pan. Turn off heat and let dry 1 hour, leaving it in the oven. Add dried fruit.
If you make this with honey you can bake it at 300 degrees for 40 minutes. Agave burns more easily so it bakes better if you reduce the heat and increase the time. Because agave doesn’t crystalize, this granola will be softer than most no matter how long you bake it!
You can eat this granola as is, in milk, or as a topping for things like smoothies (as pictured above).
My kids really dig smoothies and they were a great use for the homemade yogurt (first pic). Don’t stress about smoothie recipes, they are really flexible (but recipes are a good starting point for ideas). I made the smoothie featured in the second pic (my son loves to eat them out of sundae glasses) with his homemade yogurt, frozen strawberries, a banana, agave and some ice. I whirled it all in a blender and even my yogurt-hating husband LOVED them.
2 c. baking mix of your choice (preferrably whole grain)
1 c. granola (use a natural one without a bunch of added sweetners)
1 tsp cinnamon or baking spice mix
2 tbsp. agave (or honey)
2/3 c. milk
Heat oven to 400 degrees. Mix all ingredients; beat vigorously 1/2 minute. Fill 12 greased (bottoms only) medium muffin cups 2/3 full. Bake about 15 minutes.
These are filling but not very sweet, great with a little agave, jam or peanut butter.
The first blackberries of the season were at the farmer’s market this past weekend. I used the same oatmeal crumb topping that I’ve been using for years but since the blackberries were not as sweet as they will be in a few weeks, I mixed the berries themselves with about 1/3 cup to 1/2 cup of agave syrup and a tbs of cornstarch to keep the sauce from getting too runny.
Ok, I didn’t get a picture of this one because I got sick before desserts were served last night, but I created a low-sugar version of the chocolate peppermint cake my mom loves. It is defiantely a ladies auxillary fund raising cookbook type dessert…easy and yummy (with much less guilt)!
1 Pillsbury Reduced Sugar Devil’s Food Cake mix
1 tub Sugar Free Cool-Whip
22 sugar free peppermints (the bubbles if you can find them, the hard mints are fine though, they are what I used)
1/2 cup Splenda
1/2 cup powdered sugar (you can use all Splenda if you prefer)
Bake the cake according to package instructions in a 9×13 pan. Crush the peppermint candies (I threw them in the food processor and just pulverized them). Mix the crushed candies with the Cool-Whip and the sugars and spread on the completely cooled cake. This cake needs to rest several hours before serving in the fridge, so either make it the night before or the morning of the day you are going to serve it!
Squash apparently works in bread as well as zucchini and carrot, and one loaf of bread used up two of the yellow little buggers, which is definately the best part. I told my kids it was cinnamon bread and it got scarfed up before I even had a chance to take a picture!
1 cup unbleached all purpose flour
1/2 cup wheat flour (I used King Arthur’s White Whole Wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (or a spice bend of your choice, I used Penzey’s Cake Spice)
1/4 cup sugar
1/2 cup Splenda
1/2 cup canola oil
2 tsp vanilla
1 1/3 cups grated yellow squash.
Combine the first five ingredients and set aside. Combine eggs, sugar, oil and vanilla in a lagre bowl. Mix well and stir in the grated squash. Add the dry ingredients and stir until moistened. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Cool in pan for 10 minutes before removing to a wire rack. This step is important since the bread keeps cooking even after you take it out of the oven, the center will be slightly underdone otherwise.
Makes 1 loaf.
1 cup unbleached flour
3/4 cup whole wheat flour (I used King Arthur White Whole Wheat)
1 tbs baking powder
1/2 tsp salt
1/3 cup sugar
1/3 cup Splenda
1 egg, beaten
1/3 cup butter, melted (1/3 cup is about 5 tbs plus 1 tsp)
1 cup milk
3/4 cup rolled oats (you know, oatmeal)
1 1/2 cup blueberries (if you use frozen, don’t defrost them first)
Preaheat your oven to 400. Sift the first 4 ingrdeients together. Stir in the egg, butter and milk, until just blended. Fold in your oats and blueberries. Either used paper lined muffin tins or grease the tins well. Bake approximately 20 minutes.
Makes 12 good sized muffins.
The original recipe comes from an out of print cookbook I picked up at the used book store last week called Granny’s Muffin House. It has a ton of both sweet and savory muffin recipes that already call for less sugar and more whole grains. I adapted it a bit more by adding whole grain flour plus cutting the sugar in half by using half Splenda. I think the sugar could be cut some more, but I wouldn’t use more whole grain flour that I did in this batch.
Granny’s Muffin House is available through the Amazon ZShop. For a penny. Grab one!