Tag Archives: dried cranberries

Quinoa Oat Granola Bars

After a few attempts at homemade granola bars, this will definitely be my staple. Aside from being quick (neither the oats nor the quinoa have to be pre-cooked), the great thing about this recipe is that you can play with flavours. I’ve included some suggestions below but I encourage you to experiment with your favourite dried fruit and nut combinations.

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Ingredients

  • 1 cup quinoa, uncooked
  • 1 cup large flake oats, uncooked
  • 1/2 cup natural peanut butter
  • 3/4 cup honey
  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/2 cup shredded coconut
  • 1 cup dried fruit/nut combination

Procedure

  1. Grease a square dish with butter & preheat oven to 350 degrees
  2. Combine oats and quinoa and place in dish
  3. Toast in oven for 8-10 minutes
  4. Meanwhile, in a small saucepan, combine peanut butter, honey, oil and sugar over low heat
  5. Stir and bring to a boil, stir and remove from heat
  6. Next, toss coconut and dried fruit/nut combination, as well as the toasted quinoa and oats into the saucepan to combine all ingredients
  7. Transfer to baking dish and bake for 15-20 minutes
  8. Place on a wire rack to cool before cutting

Variations

You can also melt 1/2 cup chocolate chips/peanut butter chips with 1 tbsp coconut oil in the microwave at 30 second intervals, stirring in between until completely melted. Dip granola or spread on top of granola bar, place on parchment paper and allow to cool

Try changing the peanut butter to almond butter or sunflower seed oil to compliment your flavours.

  • 1 cup diced dried figs (feature picture)
  • 1/2 cup dried cranberries & 1/2 cup dark chocolate chips
  • 1/2 cup peanuts & 1/2 cup peanut butter chips
  • 1/2 cup pecans & 1/2 cup raisins
  • 1/2 cup sliced almonds & 1/2 dried apricots
  • 1/4 cup sliced almonds, 1/4 cup pecans, 1/4 cup sunflower seeds & 1/4 cup pumpkin seeds
  • 1/2 cup dates, 1/4 cup chia seeds & 1/4 cup sliced almonds

Pear & Kale Salad

I wasn’t a big fan of kale when I first starting cooking with it. Now, I cannot get enough of this hearty, green leaf. I was inspired by a grilled peach recipe but ended up with this after finding pears instead of peaches in my fridge. Add a slice of baguette with goat cheese and a drizzle of balsamic vinaigrette to make this a light supper or enjoy on its own as a lunch salad.

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Ingredients

Salad:

  • 4 cups of kale, chopped
  • 1 pear, sliced
  • 1/2 avocado, sliced
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1/4 cup goat cheese, crumbled
  • homemade sweet balsamic dressing

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

  1. Combine salad dressing and refrigerate
  2. Wash and chop kale
  3. Combine kale, dressing and toss
  4. Arrange kale on two dinner plates
  5. Add remaining ingredients, dividing equally between two plates

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