Cranberry-Walnut Powerballs

These Cranberry-Walnut Powerballs remind me of a no-bake cookie recipe that used to be popular when I was a kid, but are even better.  I still remember going to see The Jungle Book with my best friend, Emma, and her mom, smuggling in no bake cookies in our coat pockets.  We liked to live on the wild side. 

It sure is nice to have a quick and easy snack on hand that’s packed with “the good stuff” like coconut oil, walnuts and flaxseed.  Hearty rolled oats help fill you up while honey adds natural sweetness.  If you’re in a hurry, you can skip rolling out balls and press the mix into a 9″x9″ glass pan, chill and slice into bite sized pieces.

Cranberry-Walnut Powerballs

Ingredients

·         3 cups old fashioned oats

·         1/4 cup ground flax seed

·         2 tablespoons cocoa powder

·         1/2 cup dried cranberries (or another dried fruit like raisins, cherries or goji berries)

·         1/2 cup  chopped walnuts (or other nuts or seeds)

·         1/2 cup mini chocolate chips or cacao nibs (I prefer Enjoy Life)

·         1 cup peanut butter or nut butter

·         1/2-3/4 cup of raw honey

·         1/4-1/2 cup of high quality coconut oil (my favorite is Nutiva, which tastes like fresh coconut)

·         coconut flakes, unsweetened, to coat the balls

Directions

In a medium bowl, combine dry ingredients except coconut flakes.  Mix well.

Add honey, coconut oil and peanut butter.  Mix thoroughly.

As I mentioned above, you can use the “quickie” option.  Sprinkle enough coconut into a 9″x9″ glass pan to cover the bottom of the pan so the bars lift out easily.  Press the mixture into the pan, refrigerate for a few hours, then slice into squares.

If you have a bit more time, roll the mix  into balls roughly 1 inch in diameter, and then roll the balls in the coconut flakes to coat.  This will make them less sticky.  Place in a sealed container in the refrigerator for a few hours to firm up.  Store in the refrigerator. Makes around 35-40 1-inch balls/squares.

These will easily keep for a couple of weeks in the fridge, if they last that long.  Thanks to the online friend who provided this recipe.  I can’t remember who it was because I’ve had it for a while now, but I think it was someone the the Foodie Families Facebook group.  If you use gluten free oatmeal, these can be gluten free (oats don’t have gluten, but they can be cross contaminated, so look for those that are labeled “gluten free”), and the coconut oil and peanut butter help them fill you up.

Source: CommonSenseHome

How to Make Quick Bread in a Bottle

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Image: sunset.com

Cool weather puts us in the mood to bake. So why not give a friend a head start? Layer the dry ingredients from step 1 (below) for this easy quick bread into a milk bottle or 1-quart mason jar. To fit, tamp each layer well (with chips and nuts on top). Then all that's left is to add the wet ingredients and bake.

We used craft paper adhered with double-stick tape to cover the original milk bottle graphics and the lid.

Add a label on the back of the bottle for the recipe instructions. The mix keeps for two to three months at room temperature.

Chocolate Chip Oatmeal Quick Bread

1. In a large bowl, mix the contents of this bottle: 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup chopped walnuts, and 1/2 cup miniature chocolate chips.

2. In a small bowl, beat 1 1/2 cups buttermilk, 2 large eggs, and 1/4 cup melted butter.

3. Stir wet mixture into dry ingredients just until evenly moistened (batter will be lumpy).

4. Scrape into a buttered and floured 9- by 5-inch loaf pan (with a 9-cup capacity), and bake in a 350° oven until a wooden skewer inserted in the center comes out clean, about 50 minutes.

Looking for milk bottles?

We used bottles from milk we bought in an independent food market, which is a good source for milk from small, local dairies. If you don't have access to milk sold that way, or you're planning to make many of the bread gifts, you can use quart-size canning jars.

Source: sunset.com

Ouinoa Oatmeal is Packed with Fiber and Protein

The fiber in the oatmeal helps control your blood sugar and keeps you feeling full until lunch. 

Thanks to Thug Kitchen for this image -

The quinoa gives your morning a little extra protein. 

QUINOA OATMEAL:  

1 cup steel cut oats 

 ½ cup quinoa 

 1 teaspoon olive or coconut oil 

 4 cups water

 ½ cup almond milk (or whatever milk you prefer) 

• Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. 
• Put the quinoa in a strainer and rinse to prevent a bitter taste after you cook it.
• Heat the oil in a saucepan over medium heat and add the steel cut oats. 
• Stir them around and cook until they smell kinda toasty, about 1-2 minutes. 
• Add the quinoa and the water and bring it all to a boil
•  (this won’t take long because the water should already be hot). 
• Turn down the heat on the pot and let it simmer. Let it cook for about 20 minutes. 
• It should taste done now, not hard but still a little chewy.
• Add the milk and turn off the heat. 
• Serve with fresh fruit, nuts, maple syrup, and maybe brown sugar. 

Serves 4