Incredible Holt Energy Bars

We made these for our good friend Jeremy for his birthday.

Energy Bars

• 1/2 cup cashews
• 8-9 dates
• (Then I added a drop.. just a drop of agave to make it more appealing for the kids. You could also add honey)

Blended it all up in our Vita-Mix.  Once all combined, I pressed it into chunks.

After we decided we liked it, we began to experiment by adding:

• non sweetened coconut
• sesame seeds
• Hemp seeds
• pumpkin seeds

What I love: They are gluten free, full of fiber, they are non-dairy, vegan, and they pack a bunch of calories and healthy fat right into a tiny little bar.  Not for your average snacking- but perfect for hiking and long stretches of time when you don’t want to carry much food.

Quinoa Waffles

Quinoa Waffles

2 1/4 cups quinoa flour (i make by putting quinoa in my blender)

4 tsp baking powder

1 1/2 Tbsp cane sugar

3/4 tsp salt

2 large eggs, beaten

1/ 1/4 cups milk

1 cup water

1/2 cup oil (i did 1/4 oil, 1/4 applesauce)

1 tsp vanilla extract.

combine dry and wet ingredients separate. then mix well to make a thin batter.

pumpkin applesauce muffins

some people are into cupcakes
i think we are more into muffins at our house
they have more substance to them
but whether you are into cupcakes or muffins,
you'll love these

3 1/3 cups all-purpose flour (i used whole wheat flour)
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon salt 8 tablespoons unsalted butter , softened
2 cups sugar (i only used 1 1/2 cups because 2 just seemed like a lot)
4 large eggs
1 cup applesauce ( i used my homemade pearsauce)
1 cup canned mashed pumpkin
1 teaspoon vanilla extract
2/3 cup apple juice or cider or orange juice
1 1/2 cups raisins ( we didn't put in the raisins, instead we did half plain and half with chocolate chips)

Preheat oven to 375°F. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt; set aside.
In a large mixing bowl, beat butter and sugar until creamy, 2 to 3 minutes. Beat in eggs, applesauce, pumpkin, and vanilla until blended. Add dry ingredients, alternating with the juice, beginning and ending with the dry mixture; mix until smooth. Fold in raisins or chocolate chips.

Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake on the center oven rack until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes. Remove from oven and allow muffins to cool in the pans several minutes; turn muffins out onto a rack. Serve muffins warm or at room temperature. Repeat steps 1 through 3 with remaining batter.

Makes almost 2 dozen, we got 23 muffins.

this recipe has been adapted from an oprah winfrey magazine found at the doctor's office

Blueberry Cream Cheese French Toast

This made for an easy breakfast on the morning of the 4th because all the prep work is done the night before. All I had to do was put it in the oven and then get the boys ready for the parade while it baked.

1 1/4 Cup Milk

3 Eggs

2 Tsp Vanilla

2 Tbsp Agave (my mom has this stuff, you can use honey though)

1/2 Loaf (4 Cups) French Bread, fresh or day old, cut into cubes

4 Oz Cream Cheese, cut into cubes

1/2 Cup Blueberriesbutter for greasing pan
1. In a large bowl, whisk milk, eggs, vanilla and agave.2. Add the bread cubes and toss with the liquid mixture.3. Add the cream cheese and blueberries and mix gently to combine.4. Place in a buttered 8×8 inch baking dish or individual ramekins.5. Refrigerate overnight or up to 24 hours.6. Preheat oven to 350 degrees.7. Cover the dish with foil. If using the 8×8 inch dish, back for 25 minutes covered and 20-25 minutes uncovered. If using individual ramekins bake for 15 minutes covered and 10 minutes uncovered.8. Serve.
recipe from weelicous.com

Breakfast Grains

Breakfast Grains (make 2 toddler or 1 big kid servings)

1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
1 Tsp HoneyPinch Cinnamon
2 Tbsp Berries (I use blueberries)

1. Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.2. Cool and serve.
From:weelicious.com

Pumpkin Spice Bagel

Pumpkin Spice Bagels (Makes 8)

1/2 cup plus 2 Tablespoons water
3 cups flour (I use 1 cup whole wheat flour and 2 cups unbleached flour)
4 T brown sugar
2 T pumpkin butter
3/4 cup pumpkin puree
1 teaspoon salt
2 teaspoons pumpkin spice
1 teaspoon cinnamon
3 1/2 teaspoons yeast

Place ingredients in bread machine and run on dough cycle. Divide dough into 8 equal balls, shape into bagel. While bagels rise, bring a pot of water with 1 tablespoon sugar to a rapid boil. Working in small batches (2-3 bagels at a time), boil bagels 30 seconds on each side. With a slotted spoon, transfer bagels to a baking sheet covered in cornmeal. *Use a baking stone or pizza stone if you have one - my bagels kept sticking to the metal baking sheet*

Bake at 400 degrees for approximately 15 minutes.

"We just can't get enough of these bagels. George and I eat them with cream cheese and pumpkin butter, while the kids prefer theirs smothered in Nutella (they'll eat anything smothered in Nutella)."

This is the perfect time of year to bake bread, such a natural way to warm up the house, the belly and the soul. The act of making bread really stimulates all the senses.

buckwheat pancakes with molasses butter

worth the trouble to make molasses butter-its really good! we made these in cooking class at kstate.

pancakes

¾ cup buckwheat flour

¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup unsulfured molasses

2 eggs

3 tablespoons vegetable oil, plus extra for the pan

1 ¾ cups buttermilk

Turbinado sugar

Molasses butter, following recipe

Whisk the dry ingredients together in a large bowl. In a second bowl, combine the molasses, eggs, oil, and buttermilk. Pour the wet ingredients into the dry and stir together briskly to combine.

Make the molasses butter while the batter rests. For each pancake, drop ¼-cup batter onto a lightly greased nonstick skillet or griddle. Cook over medium heat until covered with bubbles, then flip once and cook about ½ minute more. Serve with the molasses and butter and a sprinkling of raw sugar.

Molasses Butter Heat 1/3 cup unsulfured molasses in a pan with 2 tablespoons butter until the butter melted. Turn off the heat and whisk in 1/3 to ½ cup crème fraiche.

Crème Fraiche. Wish ½ cup sour cream and ½ cup heavy cream in bowl. Set aside at room temperature until thickened to the consistency of yogurt, about 1 ½ hours. Just before serving, stir in 1/8 teaspoon vanilla, 1/8 teaspoon table salt, and 2 teaspoons sugar.

swedish pancakes (crepes)

2 cups milk
4 eggs
2 cups flour
2 TBS sugar (optional)
dash of salt

mix all together, be sure to have no lumps. grease a hot, smooth frying pan with butter. pour the pancake mix in pan and rotate until the bottom of the pan is completely covered. when batter turns dull, flop and cook the other side.

eat rolled up with fresh fruit inside like strawberries or peaches. can top with whipped cream too if you like that kind of thing.
this is a breakfast fav at my mom's house

creamy vegetable spread

1 package 8 oz reduced-fat cream cheese
1 medium carrot, grated or finely chopped
1 red bell pepper ribs and seeds removed, finely chopped
1 scallion, thinly sliced
2 tbl chopped fresh parsley
coarse salt and ground pepper
small whole wheat bagels, toasted, or english muffins

in a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley, season with a dash of salt and pepper. keep for one week in refrigerator.

pumpkin waffles

1/2 cube of butter, 1 c applesauce
3 c whole wheat flour (can add wheat germ as well)
5 tsp baking powder, 1/2 tsp baking soda
1/2 tsp cinnamon, 1/2 tsp nutmeg
1/2 tsp ginger, 1/8 tsp salt
3 eggs, 1/3 c brown sugar
1 cup pumpkin, 2 1/2 cups milk

put flour, baking powder, baking soda and spices in large bowl. blend well with wire whisk. in a separate bowl, beat eggs with brown sugar. blend with pumpkin and milk. add butter and blend. the add pumpkin mixture to flour mixture and stir just until ingredients are moist. do not over beat. bake in waffle iron at med-high temp.

apple cinnamon syrup
1 c sugar or honey, 2 tbl cornstarch, 2 tsp ground cinnamon, 2 c apple cider or apple juice, 2 tbsp lemon juice
*in a saucepan combine sugar, cornstarch, cinnamon, cider and lemon juice. bring mixture to a boil. remove the pan from the heat and add butter.

breakfast casserole

8 slices bread crust removed and cubed
2 1/2 cups grated sharp cheddar cheese
4 eggs, beaten with 2 cups milk
1 can cream of mushroom soup blended with 1/2 cup milk
1/2 lb sausage
3/4 tsp mustard

lay bread in 9x13 pan, top with cheese and add browned sausage. pour egg mixture over the top and refrigerate overnight. pour soup/milk/dry mustard mixture over top when ready to bake. bake at 350 for 1 1/2 hours or until light browned and set.
*you can add green chillies, red peppers, zucchini, or anything else from the garden for variety and flavor.

overnight waffles

another good one from cash

2 1/4 c flour
1/4 c butter melted
1 pkg dry yeast
3 eggs
2 Tbl sugar
1 small tsp salt
2 c milk
*warm milk and add to rest of ingredients, cover in fridge overnight, stir in the morning.

serve with vanilla syrup:
2 c butter
2 c sugar
1 c buttermilk
boil 1 minute while stirring, then add 1 Tbl vanilla and 1 tsp baking soda

puff oven pancakes

hot, puffy pancakes that practically melt in your mouth!

2 tbsp butter
3 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp salt

place butter in a 9x9 pan in an oven preheated to 400. leave for about 3 minutes or until butter melts. mix remaing ingredients. pour in hot pan over butter, place in oven. cook for 25 minutes or until puffed and lightly browned.

when you double this recipe, use a 9x13 pan

oat muffins

mix dry:
1 1/2 c oat bran
1 c flour
1 c ground flax seed
1 c wheat bran
1 tbs baking powder
1/2 tsp salt

blend wet and then pour into dry:
2 oranges, peeled and blended
1 c brown sugar, 1 c buttermilk
1/2 c canola oil
2 eggs
1 tsp baking soda

mix well, stir in last, 1 cup craisins or frozen raspberries
bake 375 18-20 minutes

grizzly granola

another great recipe from casha

8 c rolled oats
2 c wheat germ
2tsp salt
1/2 c honey in 1 c warm water
1 c veg oil
6 c wheaties or similar cereal
2 c coconut
1 1/2 c brown sugar
3 tsp vanilla
*combine first 7 ingredients, then add oil and vanilla. mix until well coated. spread on 2 cookie sheets 1" high. bake at 250 degrees for 1 hour. stir every 20 minutes. great to oadd nuts and craisins.

oatmeal pancakes

So good, like eating a soft oatmeal cookie for breakfast.

1 c milk
2/3 c rolled oats
2/3 c whole wheat flour
2 Tbsp brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 eggs, beaten
2 tsp cooking oli
1/2 tsp vanilla
In a small saucepan heat milk until hot, remove from heat. Stir in oats. Cover and let stand for 5 minutes. Meanwhile, in a medium bowl stir together flour, brown sugar, baking powder, salt, and cinnamon. Make a well in teh center of the flour mixture for liquid ingredients. In a small bowl stir together egg, oil, and vanilla. Add egg mixture and oats mixture all at once to flour mixture, stir until combined. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 4 minutes or until pancakes are golden brown, flipping once when pancakes have bubbly surfaces and edges are slightly dry.

bob's 10 grain muffins

1 egg
1/2 cup brown sugar
1/3 cup applesauce (okay it really calls for butter)
1 cup whole wheat four
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1 cup bob's red mill 10 grain cereal
1 1/4 cup buttermilk (can use sour cream with a little milk)

mix 10 grain cereal with milk and let sit for 10 min. cream sugar and applesauce (butter) and egg together. add dry ingredients and milk and cereal. stir only until mixed. add frozen berries or dried fruit. sppon into greased muffin pan and bake at 350 for 15 minutes. makes 12 muffins.

tef waffles

For my family, tef was made for waffles. The mellow waffle has a satisfying nutty flavor. One taste and you may never settle for a wheat waffle again

2 cups tef flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 large egg, beaten
3 tablespoons unsalted butter melted
2 cups milk or soy milk

Sift the flour, baking powder, cinnamon, and salt into a mixing bowl. With a few quick strokes, stir in the egg, butter, and milk. Pour into a heated waffle iron and cook according to manufacture’s directions. Serve with your choice of toppings. Makes 6 waffles.

english berry scones

2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilK
2 eggs. Beaten
1/2 cup, of blackberries or raspberries

Mix the dry ingredients in a large bowl (flour, sugar, baking powder and salt.)
Cut in the butter with a pastry blender or two forks, until the dry ingredients look like crumbs. In a separate bowl, combine milk and eggs. Add milk-egg mixture to the main bowl and stir until the dry ingredients are just combined (do not overbeat.) Fold in the blackberries carefully. Using a large spoon, scoop scone mixture onto baking sheet.
Bake at 425 for 20-25 minutes or until they are golden. Makes a dozen scones.

banana muffins

1 c brown sugar, 1/4 c butter, 1/4 c applesauce,
3 bananas mashed, 2 eggs,
2 c flour (I used wheat and some wheat germ),
1 tsp baking soda, 1/2 tsp salt, ,1 tsp vanilla
* cream sugar and butter, then add applesauce and eggs. Then flour, soda, and salt. Add bananas and vanilla last. Grease muffin tin or use muffin cups. Bake at 350 for 20 minutes

(if you keep frozen bananas in your freezer this is the kind of recipe that you have everything in the kitchen to make) toddler approved!