Tag: gluten free

Breakfast Cookies

It’s been too long since posting, but rather than look back, I’m looking forward.

I have a friend in Austin, the Maple Syrup Lady, who produces maple syrup in Michigan, then hauls and sells it here in Texas. Part of her business is blogging about recipes. This week she tried a new ‘breakfast cookie’ recipe and I had the pleasure of sampling the results.

Let’s just say my bag of 6 cookies lasted 2 days, and that took restraint. They’re soft and fluffy, moist, tangy, and just the right amount of crunch. They’re like less refined Lara Bars, only WAY less expensive. Not to mention that they’re chock full of fruits and grains, no refined sugar, no butter, no eggs – and potentially gluten free. (If you’re into that). Who doesn’t want to eat cookies for breakfast?!

maple breakfast cookiesIngredients
1 Cup Unsweetened Applesauce
2 Mashed Bananas
2 Tbsp Pure Michigan Maple Syrup
1/2 Cup Raisins or Dried Cranberries
1/4 Cup Chopped Almonds
1 Cup Fresh Strawberries, Diced
1 Tsp Cinnamon
1/4 Tsp Sea Salt
1 1/2 Cups Rolled Oats

Directions
1. Preheat oven to 350 degrees.

2. Combine the applesauce, mashed bananas, and maple syrup in a medium sized bowl. Add in the dried fruit, nuts, strawberries, cinnamon, and sea salt. Fold in the rolled oats.

3. Use an ice cream scoop to make 16 cookies. The dough will be loose so pack them together and press down on the middle to make a cookie shape. Place on a prepared baking sheet and bake for 30 minutes.

And yes, the Maple Lady has an online store and ships!

The recipe makes 16-18 cookies per batch – 80 calories per cookie.

 

Baked Pea and Spinach Risotto

Generally I’m not a fan of Real Simple recipes; they’re bland and dull. Simple taken too far = boring. However, with the addition of my trusty cooking sidekick, Lemon Pepper seasoning, this baked risotto comes together easily. Plus, there’s a fair amount of veggies you can add to risotto to keep nutrients high. And the best part? No standing at the stove sweating for an hour, hoping the broth incorporates!

Ingredientsbaked_spinach_risotto_300

4 TBS butter
2 shallots, chopped
salt and black pepper
1 tsp lemon pepper seasoning
1/2 cup dry white wine
6 1/2 cups vegetable or chicken broth
2 cups Arborio rice
1 package frozen peas
8 ounces baby spinach, roughly chopped (about 4 cups)
1/2 cup grated Parmesan or Asiago, plus more for serving

Directions

  1. Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, 1 tsp salt, and 1 tsp pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  2. Add the broth and rice and bring to a rolling boil. Add 1/2 tsp lemon pepper. Stir briefly.
  3. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, about 25 minutes.
  4. Remove from oven. Add the peas, spinach, Parmesan, 1/2 tsp lemon pepper, and ¼ teaspoon pepper to the pot and stir to combine.
  5. Return to oven for 5 more minutes. Remove and stir. If the risotto is too thick, add up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

You can half ingredients, and adding protein is always an option. As is, it made 6-8 servings. Now we have leftovers for days!