Posts Tagged ‘recipe’

Healthy but Oh, So Good Oatmeal Dark Chocolate Bars

Tuesday, November 6th, 2012

Although the stores seemed to have skipped right from Halloween to Christmas, we know you haven’t forgotten Thanksgiving. Whether you are hosting a family get-together, or meeting your friends for a big, turkey-based shindig, you may be in charge a providing a portion of the food. Perhaps you are wondering, “Should I offer to be in charge of the turkey? Everyone loves my green bean casserole, so maybe I should just make that. But my pumpkin pie is always delicious too!” There’s no need for such stress, as we have the perfect recipe for you:

HEALTHY BUT OH, SO GOOD OATMEAL DARK CHOCOLATE BARS

1½ cups date sugar (or ¾ cup date sugar and ¾ cup brown rice syrup)

½ cup unsweetened applesauce

½ cup coconut oil

2 Tbsp molasses

2 eggs (or the equivalent of egg substitute)

2 tsp vanilla

3 cups quick cooking rolled oats

1 cup what flour (unbleached)

1½ tsp baking soda

1½ tsp salt

2 cups dark chocolate chips

¾ cup chopped walnuts or pecans (optional)

Preheat oven to 350 F. Grease a 13x9x2-inch pan. In large bowl, blend the sugar, applesauce, coconut oil, and molasses together. Beat in eggs once at a time. Add vanilla and blend well. Stir in the oats. In a separate bowl, sift the flour, baking soda, and salt together, then stir in oatmeal mixture and blend well. Stir in the chocolate chips and nuts. Spread the mixture in the greased pan. Bake for 25 to 30 minutes or until light brown and center is set. Serve warm with a glass of almond milk!

Thanks to Mountain Rose Inn for this deliciously healthy recipe! Find this recipe and more in your very own BBAV cookbook.

 

By Tara Stoll

Peach & Pecan Salad with Raspberry Dressing

Monday, June 18th, 2012

Sometimes the hot summer months do not lend themselves to a desire for a rich, hot meal. Rather, you would prefer to delight in something light and fresh to contrast with the heat and humidity of the season. One such recipe can be found in our BBAV cookbook:

Peach & Pecan Salad with Raspberry Dressing

Ingredients:

1 Tbsp butter

½ cup pecan pieces

3 cups fresh baby spinach (use a variety of greens, if desired)

2 Tbsp thinly sliced red onion

1 fresh peach, washed and cut into ½-inch cubes

Raspberry Dressing

¼ cup sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1½ tsp minced onion

¼ tsp Worcestershire sauce

¼ tsp paprika

½ cup mild olive oil

½ cup raspberry vinegar

Fresh or frozen raspberries (optional)

Directions:

Melt butter in a skillet over medium-low heat. Add pecans and cook until fragrant and toasted. In a bowl, toss the spinach with red onion, peaches, and toasted pecans. Drizzle with raspberry dressing and serve.

For the raspberry dressing: Blend all dressing ingredients, except raspberries, in a blender. Top salad with raspberries for an extra burst of flavor, if desired.

Thank you to Greenock House Inn for this recipe!

By Tara Stoll