Who says granola can’t be round? These take-anywhere bundles of nutrients are adaptable to whatever nuts, seeds, and dried fruit you may have in your pantry. You can make them celiac-friendly by by choosing oats labelled “pure and uncontaminated” and replacing wheat germ with ground flax.
1 1/2 cups (350 mL) quick-cook rolled oats (not instant)
1/2 cup (125 mL) almond flour
1/4 cup (60 mL) wheat germ
1/2 cup (125 mL) pecans, chopped
1/4 cup (60 mL) hempseeds or sunflower seeds
1/2 cup (125 mL) dried cherries
1/2 cup (125 mL) dried apricots, chopped
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1 large free-range egg
2/3 cup (160 mL) honey, preferably dark such as buckwheat
1/4 cup (60 mL) melted coconut oil or other oil of choice
1 tsp (5 mL) natural vanilla extract
Preheat oven to 350 F (180 C).
In large bowl stir together oats, almond flour, wheat germ, pecans, hempseeds, cherries, apricots, cinnamon, ginger, and salt.
In separate bowl lightly beat egg and stir in honey, oil, and vanilla extract. Add wet ingredients to dry and mix until everything is moist.
Divide mixture among 12 medium-sized greased or paper-lined muffin cups and pack down tightly with the back of a spoon so they stay together after baking. Bake 20 minutes or until edges begin to brown. Let cool several minutes before unmoulding.
Each serving contains: 247 calories; 6 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 33 g carbohydrates; 3 g fibre; 105 mg sodium
source: "Hey, Honey!", alive #355, May 2012
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
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