Iron Bars

These bars are high in iron!

  • 1/4 cup quinoa, uncooked
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/4 cup coconut oil
  • 1/2 cup molasses
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 15 oz. can pumpkin puree
  • 1/4 cup semi-sweet chocolate chips

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

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Courtship Bars

  • 1 cup peanut butter
  • 1 cup honey
  • 6 cups oat cereal O’s

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. Spread onto a large parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut into bars. Store in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

When our daughter entered courtship, she didn’t have time to make No-Bake Energy Bars anymore. She found this quick and easy replacement, and we called them Convenient Courtship Crunch Bars. For convenience, we shortened the name. 🙂

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Chocolate Hummus

  • 2 15 oz. cans chickpeas
  • 10 T cocoa powder
  • 2 T vanilla
  • sprinkle of salt
  • 2/3 cup maple syrup
  • 1/2 cup almond milk

Blend in food processor and refrigerate before serving.

usatoday.com

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Pear Salad

  • 2 T stone ground mustard
  • 2 T apple cider vinegar
  • 1/2 C olive oil
  • salt and freshly ground pepper
  • 10 oz. mixed salad greens
  • 2 Bartlett pears, diced
  • 4 oz. Gouda cheese, diced
  • 1 C coarsely chopped toasted walnuts
  • 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

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Spaghetti & Meatballs

  • 50 oz. spaghetti sauce
  • 1 1/2 pounds ground beef
  • 1 C bread crumbs
  • 1 large or 2 small eggs
  • 1/3 C finely chopped onion
  • 1 t Italian seasoning
  • 1/4 t garlic powder
  • 1/4 t pepper
  • 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

 

 

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Oat Crackers

  • 3 1/2 cups oats
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey
  • 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from recipeazaar.com

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Peanut Butter Coconut Granola

Peanut Butter Coconut Granola

 

  • 8 cups rolled oats
  • 2 cups flaked unsweetened coconut
  • 2 cups almonds, chopped
  • 1/2 cup coconut oil
  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup sucanat (or brown sugar)
  • 1/2 tsp salt

Stir together the oats, coconut, and almonds in a large bowl. Warm the coconut oil in a saucepan over medium heat, then add remaining ingredients and stir until blended. Pour over the oat mixture and combine. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 340 degrees for 15-18 minutes, or until golden, stirring every several minutes.  When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

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Boiled Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1 1/2 C water
  • 1 t salt
  • pepper
  • Parmesan cheese
  1. Place sprouts in a saucepan with water and salt; cover and boil gently 15 minutes until crisp-tender.

  2. Drain and place in a baking dish. Season with butter and pepper. Sprinkle with Parmesan cheese.

    Optional: Bake at 350 degrees an additional 20 minutes (or until dinner is done).

    www.cookstr.com

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Allergy-friendly Brownies

  • 6 oz. semi-sweet chocolate
  • 6 T coconut oil
  • 1/2 t salt
  • 1/2 C sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3/4 C almond flour/meal
  • 1/3 C rice flour
  • 1 C walnut or pecan pieces, optional

Melt the chocolate with the oil in a medium stainless steel bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

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Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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