Porridge Oats Breakfast Cookies

October 19, 2010

This recipe is taken from the back of the Roger’s Porridge Oats bag. You need the porridge oats for the recipe, so you’ll always have the recipe if you have the main ingredient! These are not quite as filling as my other breakfast cookie, but they are still delicious.

1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
2 eggs
1/3 cup vegetable oil
1 1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 Tbsp grated orange rind
2 tsp vanilla
3 cups porridge oats
3/4 cup chopped almonds (I left these out so that I could send them to school (nut-free) for my kids)
1/2 cup sunflower seeds (because I left out the almonds, I doubled the sunflower seeds)
1 cup dried cranberries

Preheat oven to 350*F. Combine flour, baking soda, salt, allspice, cinnamon and ginger. Stir well and set aside. Place eggs, oil, applesauce, and brown sugar in a large bowl and beat well together. Add orange rind, vanilla, oats, almonds, seeds and stir until well combined. Add flour mixture and stir well. Add dried cranberries. Stir well. Use 1/4 cup dough per cookie. Place on a greased cookie sheet and press down with fork to approximately 3.5″ diameter. Bake for 15-20 minutes. Makes 20-24 cookies.

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Breakfast Cookies

October 3, 2010

My husband is hard to keep fed. He just doesn’t feel full for long. Might have something to do with hypoglycemia. Nonetheless, these cookies are an answer to prayer for me. My husband claims that they keep him full all the way till lunch. That is nothing short of miraculous. (Granted, he does eat two of them, but still….) With a glass of milk, this is a great quick breakfast to feed the family on a busy morning:

1 1/2 cups peanut butter
1 cup butter
1 cup packed brown sugar
1/2 cup mashed banana OR pumpkin OR applesauce OR rhubarb jam OR apricot jam OR marmalade
1/4 cup molasses
4 eggs
2 tsp vanilla
4 cups rolled oats (not quick-cooking)
3 cups whole wheat flour
1 cup sunflower seeds
1 cup instant dry milk powder
2 tsp baking soda
1 tsp salt
Combine first seven ingredients. (You might need to do this by hand as it’s quite a thick mixture. I use a Bosch mixer.) Mix in the remaining ingredients very well. Scoop dough with a 1/4 cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes at 350*F. Cool on baking sheets for 5 minutes; transfer to cooling rack.
These freeze well. I wrap them individually in plastic wrap and then store them in a large ziplock freezer bag. You could also just freeze them in a plastic container with wax paper between each layer.
These are very versatile cookies, as you can tell by the all the options on that one ingredient line. You could add in raisins or chocolate chips, coconut, other dried fruit or seeds, etc. Experiment and enjoy!

Granola Bars – I need help!

February 24, 2010

I have been experimenting with granola bar recipes for several weeks. We’ve been eating a lot of granola bars around here! The trouble is, there is a recipe from my childhood that is simply the best for texture and taste. But it’s got too much sugar in it, and it’s got the dreaded corn syrup. I’m going to post it here, and I’m hoping some of you will try it, and then help me to revise it in such a way that it becomes healthier, without losing the taste and texture. I don’t mind if it’s not quite as sweet, but I really, really like this texture. I like that it’s not cakey, it has no flour, and it’s not too crunchy. It’s nice and chewy and sticks together well. Not too crumbly. If you think you’ve got a solution, feel free to post a comment! Here goes:

1 cup brown sugar

2/3 cup peanut butter

1/2 cup melted butter

1/2 cup corn syrup

2 tsp vanilla

3 cups oatmeal

1/2 cup coconut

1/2 cup flax or sunflower seeds

1/2 cup raisins or finely chopped dates

1/3 cup wheat germ

2 Tbsp sesame seeds (toasted, if desired)

1 cup chocolate chips

Mix all ingredients together well. Press into a greased 9×13 pan. Bake at 350* for 20 minutes. Let cool. Cut into bars.


Best Ever Snickerdoodles

February 16, 2010

1/2 cup softened butter

1/2 cup sifted soy flour

1/2 cup all-purpose flour

1 cup sugar

1 egg

1/2 tsp vanilla

1/4 tsp baking soda

1/2 tsp baking powder

1/2 cup whole wheat flour

2 Tbsp sugar

1 tsp cinnamon

Place butter into your blender and blend until creamed. Add sugar, egg, and vanilla. Process until well mixed. In a bowl, whisk together flours, baking soda and baking powder. Empty blender contents into bowl with dry ingredients. Mix together. Chill dough for 1 hour. Shape into small balls and roll in sugar/cinnamon mixture. Place on greased cookie sheet and bake at 375*F for 10 minutes. Cool on wire rack.


Hearty Peanut Butter Raisin Cookies

February 16, 2010

2 cups packed brown sugar

1 cup creamy peanut butter

1/2 cup butter

1/2 cup shortening (or butter)

2 eggs

2 tsp vanilla

2 cups uncooked old-fashioned rolled oats

1-2/4 cups flour

1/2 cup whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup raisins

1/2 cup sunflower seeds

Combine sugar, peanut butter, butter, shortening, eggs and vanilla. Beat until well blended. Add oats, flours, baking soda, baking powder, and salt. Beat until soft dough forms. Stir in raisins and seeds. Drop by heaping teaspoons onto ungreased cookie sheets. Bake at 350*F for 10-12 minutes or until golden brown. Let cool for 1 minute before removing from cookie sheets.


Granola Bars

February 8, 2010

I have been experimenting with granola bar recipes for several weeks. We’ve been eating a lot of granola bars around here! The trouble is, there is a recipe from my childhood that is simply the best for texture and taste. But it’s got too much sugar in it, and it’s got the dreaded corn syrup. I’m going to post it here, and I’m hoping some of you will try it, and then help me to revise it in such a way that it becomes healthier, without losing the taste and texture. I don’t mind if it’s not quite as sweet, but I really, really like this texture. I like that it’s not cakey, it has no flour, and it’s not too crunchy. It’s nice and chewy and sticks together well. Not too crumbly. If you think you’ve got a solution, feel free to post a comment! Here goes:

1 cup brown sugar

2/3 cup peanut butter

1/2 cup melted butter

1/2 cup corn syrup

2 tsp vanilla

3 cups oatmeal

1/2 cup coconut

1/2 cup flax or sunflower seeds

1/2 cup raisins or finely chopped dates

1/3 cup wheat germ

2 Tbsp sesame seeds (toasted, if desired)

1 cup chocolate chips

Mix all ingredients together well. Press into a greased 9×13 pan. Bake at 350* for 20 minutes. Let cool. Cut into bars.

UPDATE:

I have found it! It still has a lot of sugar, but I put no corn syrup in it, and it is the PERFECT texture, and every member of my family loves the taste! Thanks to my friend, Yvonne, I used this recipe as a starting point. If you’ll notice, it’s quite similar to the one above, but it’s halved and has a few slight alterations. I suggest using the new recipe and tweaking it to suit your family’s tastes. Here’s what I put into mine:

1 2/3 cups quick rolled oats

1/2 cup brown sugar

scant 1/3 cup wheat flour

1/2 teaspoon salt

approximately 1/3 cup each raisins, coconut, chocolate chips, wheat germ, sesame seeds, ground flax seed

1/3 cup peanut butter or another nut butter

1 teaspoon vanilla extract

6 tablespoons melted butter

1/4 cup + 2 Tablespoons honey

1 tablespoon water

I greased my 8×8 pan and preheated my oven to 350*F. Then I put the honey and butter on the stove to slowly melt. I mixed all the dry ingredients together, then added the melted mixture and the vanilla and water. I mixed that well, then mixed in the peanut butter. I baked it for about 25 minutes and let it cool completely before cutting into bars. These held together very well, but were still nice and chewy. Until I my grocery budget gives me room for more healthful sugar substitutes, or more dried fruits and nuts so that I can make a completely healthy bar (like the one posted by Lori-Dawn in the comments), I will be using this recipe. It is our new staple!