Breakfast cookies

Breakfast cookies- just the name of them sounds intriguing. A delightful combination of organic ingredients yields a hearty and quick breakfast or post workout replenishment. Make a batch of these and freeze and you'll never buy another Cliff, Luna or fill-in-the-blank bar again.

2 cups organic oats
1cup organic coconut flakes
1/2 tsp sea salt
1tsp cinnamon
1/2 tsp allspice
1/4 cup ground almonds
1/2 cup chopped walnuts, pecans, Brazil nuts or favorite nuts
1 cup chopped dried dates

3 ripe mashed bananas
1/4 cup canola oil
1 tsp vanilla extract

Preheat oven to 350. Line baking sheet with parchment paper.
1) In a large bowl, combine oats, almonds, mixed nuts and coconut flakes.
2) Stir in salt, allspice and cinnamon.
3) Add dates and stir until mixed well.
4) In a small bowl, combine canola oil, mashed banana and extract. Pour wet ingredients into dry ingredients and stir until combined well.
5) Using a 1/4 cup measuring cup, scoop in the mixture. Press mixture with your fingertips to firmly pack into the measuring cup. Drop onto parchment paper, hitting the side of the measuring cup firmly against the baking sheet to release mixture, about 1/2 inch apart. Flatten until 1/4 inch thick and bake for about 20 minutes or until golden brown.
6) Let cool before storing in freezer bag in the freezer or refrigerator. When you want to eat, simply remove from bag and let defrost for about 20 minutes or warm in microwave for 30 seconds.
Delicious and nutritious!

Granola

My absolute top choice for wholesome, crunchy, real-food granola!

2 egg whites
2 tsp pure vanilla extract
1 tsp pure almond or coconut extract
1/2 tsp sea salt
2 tsp cinnamon
1/2 cup pumpkin puree

1/2 cup unsweetened coconut
1/2 cup chopped walnuts (can replace or supplement with chopped almonds)
6 cups organic oatmeal

1. Preheat oven to 325.
2. In a large bowl, froth the egg whites. Add extracts, salt, cinnamon and pumpkin puree. Stir thoroughly.
3. Add coconut, nuts and oatmeal. Stir to combine.
4. Bake granola on a seasoned stoneware bar pan until browned, about 45-50 minutes. Remove from oven to thoroughly stir and rotate every 20 minutes, clumping into small clusters, as desired. Granola will crispen as it cools. Let cool then store in a sealed container.

Coffee Hour Cake

Berry COFFEE CAKE

Cake:

 2 c. flour (whole wheat blend is better, plus ground flax seeds)

1 c. sugar (organic coconut sugar, or maple syrup crystals)

1 Tbsp. baking powder

3/4 tsp. salt

1/2 c. butter (coconut oil works well too)

1 c. milk

2 large eggs

1 tsp. vanilla

 2 c. strawberry pie filling (too sweet), drained or any frozen or fresh berry

Preheat oven to 350. Grease a 13 X 9 pan.

Combine flour, sugar, baking powder &salt in large bowl.

With pastry blender, cut in butter to coarse crumbs.

Make a well in the center. Add milk, eggs & vanilla. Stir until moistened.

Fold in frozen blueberries. Spread batter in pan. Top with topping below.

Topping:

1/3 c. packed brown sugar

1/3 c. sugar

2 tsp. cinnamon

1/2 c. finely chopped walnuts

2 Tbsp. melted butter (coconut oil)

Combine above topping ingredients until blended. Sprinkle evenly over batter in

pan. Bake 40-45 minutes until toothpick inserted comes out clean.

This cake is even better the next day! Very moist! Hope you all enjoy it!

Sangria

Holiday Sangria

A festive adult beverage perfect for the holidays. Makes a perfect hostess gift too! Inspired and adapted from FoodandWine.com

Ingredients

• For the spiced simple syrup:
• 2 cups water
• 1 cup sugar
• 2-3 cinnamon sticks
• sliced orange peel (orange part only)
• 1 inch piece of peeled fresh ginger
• 1 tsp whole cloves
• 1/2 tsp whole peppercorns
• For the sangria
• 1 750ml bottle red wine (merlot or cabernet)
• 1/3 cup simple syrup
• juice from 1 orange
• 1/4 cup rum or brandy
• 1/4 cup orange flavored liquor (triple sec, Cointreu, Grand Marnier)
• sliced oranges, chopped apples (red and green), chopped pears
• frozen blackberries for serving

Instructions

1. In a saucepan, combine water, sugar, cinnamon sticks, orange peel, ginger, cloves and peppercorns and bring to a boil. Continue to simmer while stirring and dissolving sugar. Boil until reduced a bit and slightly syrupy, about 15 minutes. Let simple syrup cool, strain and store in a glass jar in refrigerator. (You can use syrup for sangria or to sweeten tea, or sparkling water.)
2. To make sangria: In a large pitcher combine all ingredients. Let refrigerate for at least 4 hours or overnight for best flavor.

Notes

Tip: Great to bring to any holiday party! Save your empty wine bottles and corks (or purchase cute corks) to use as a container for transporting the sangria. Chop the fruit small enough to fit into the bottles and use a funnel to pour sangria into wine bottle. Makes a great hostess gift!

http://aggieskitchen.com/2010/12/03/holiday-sangria/