Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 cup peanut butter

2/3 cup honey

1 tsp vanilla

1/2 tsp salt

2 1/2 cups rolled oats

1/3 cup chocolate chips

3 tbsp pumpkin seeds

1. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, combine peanut butter, honey, vanilla, and salt, and stir until smooth.

3. Add oats, chocolate chips, and pumpkin seeds. The mixture might seem dry at first, but it will come together.

4. Transfer to a prepared baking pan and press down until flat. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.

5. Chill for at least 1 hour.

6. Slice into bars. Store bars in fridge.

https://www.loveandlemons.com/granola-bars-recipe

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Quinoa Pecan Brittle

Yield: 1 tray

1/2 cup uncooked white quinoa

1/3 cup pecans, chopped slightly
1/3 cup almonds, chopped slightly
1/4 cup pumpkin seeds

1/4 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut sugar

pinch sea salt

2 tbsp coconut oil

1/2 cup maple syrup

1. Preheat oven to 325F. Line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.

2. In a large mixing bowl, combine quinoa, pecans, almonds, pumpkin seeds, oats, chia seeds, coconut sugar, and salt. Stir to combine.

3. In a small saucepan, warm coconut oil and maple syrup over medium-low heat for 2 to 3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly combine and coat.
5. Pour onto prepared baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.

6. Bake for 15 minutes, then rotate the pan and bake 5 to 10 minutes more. Watch carefully as to not burn. Brittle is done when it is uniformly deep golden brown and very fragrant. The edges may appear to be getting too brown, but do not be afraid of that.

7. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

8. Store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/quinoa-brittle/

Lentil Taco Meat

Yield: 4 servings

3/4 cup French green lentils

1 cup walnuts (use pumpkin seeds if nut-free)
1 clove garlic, finely minced

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1 tbsp olive oil

1 tbsp water

1 tsp worcestershire sauce

1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.


Oh She Glows Every Day

Granola

Yield: 7 cups

3 cups rolled oats

1/4 cup almonds, chopped

1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

3/4 cup shredded coconut

1/4 cup coconut sugar

1/4 cup maple syrup
2 tbsp honey
1 tbsp almond butter

1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

3/4 teaspoon salt

1/4 cup dried fruit
1/4 cup chocolate chips
1/4 cup coconut flakes

1. Preheat oven to 300F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the oats, nuts, seeds, shredded coconut, and sugar.

3. In a separate bowl, combine maple syrup, honey, almond butter, coconut oil, vanilla, almond, and salt.
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Divide mixture approximately in half and pour onto prepared sheet pans.
6. Bake for 30 to 45 minutes, stirring every 15 minutes to achieve an even golden colour.

7. Remove from oven and let cool.
8. Transfer into a large bowl. Add dried fruit, chocolate chips, and coconut flakes. Mix well. 

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe

Seed Crackers

Yield: 1 tray

1/2 cup sunflower seeds

1/4 cup flax seeds

3 tbsp pumpkin seeds

2 tbsp sesame seeds

3/4 cup rolled oats

1 tbsp chia seeds

1 1/2 tbsp psyllium husk powder

1/2 tsp salt

1/2 tbsp maple syrup

1 1/2 tbsp coconut oil, melted
3/4 cup water

1. In a large bowl, combine all dry ingredients, stirring well.
2. In a small bowl, whisk together maple syrup, oil, and water.
3. Add wet ingredients to the dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable. 

4. Gather dough into a ball and place it between two sheets of baking paper. Using a rolling pin, roll out into a thin sheet.
5. Remove top layer of baking paper and score the dough using the tip of a knife.
6. Let sit out on the counter for at least 2 hours, or all day, or overnight.

7. Preheat oven to 350°F.
8. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes.
9. Remove from oven, flip the whole cracker over and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

10. Let cool completely. Then break crackers along their scored lines.
11. Can be stored in an airtight container for up to 3 weeks.


https://www.mynewroots.org/site/2014/07/the-life-changing-crackers/

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.


http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Quinoa Tabouli Salad

Yield: 4 servings

1 cup quinoa
2 cups water
2-3 green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
2 medium tomatoes, chopped
1/2 cucumber, chopped
1/2 cup pumpkin seeds
1/2 avocado, chopped
fresh mint, finely chopped
optional: 1/4 cup crumbled feta

Dressing:
juice of 1/2 lemon
1 tbsp apple cider vinegar
2 tbsp olive oil
1 clove garlic
salt and pepper, to taste

1. Cook quinoa in water until all the water is absorbed, about 15 minutes. Remove from heat and cool.
2.  Mix all the dressing ingredients in a small bowl.
3. When quinoa is cool, mix remaining salad ingredients together with the quinoa.
4. Pour dressing over the salad and toss to combine.

Gluten-Free Loaf

Yield: 1 loaf

1 1/2 cups (150g) gluten-free oats
1/4 cup (35g) hazelnuts, chopped
1/4 cup (35g) almonds, chopped
1/2 cup (70g) sunflower seeds
1/2 cup (70g) pumpkin seeds
1/2 cup (90g) flax seeds
1 tbsp caraway seeds
2 tbsp chia seeds
4 tbsp (32g) psyllium seed husks (or 3 tbsp (24g) psyllium husk powder)
1 tsp fine sea salt
1 tbsp maple syrup
3 tbsp coconut oil, melted
1 1/2 cups water

1. Line a loaf pan with parchment paper.
2. Combine the oats, nuts, seeds, psyllium, and salt in the loaf pan. Stir well.
3. Whisk the maple syrup, coconut oil, and water together. Pour over the dry ingredients and mix until everything is completely soaked and the dough becomes very thick. Smooth out the top with the back of a spoon.
4. Cover and let sit out on the counter overnight or for at least 3 hours.
5. Preheat over to 350F.
6. Bake the loaf on the middle rack of the oven for 20 minutes. Remove the bread from the loaf pan and turn it upside down directly onto the oven rack. Bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped.
7. Let the bread cool completely before slicing. Slice with a sharp smooth knife instead of a serrated bread knife.
8. Store sealed tightly in the refrigerator for up to 5 days. It also freezes well.

Kale Pesto

Yield: 1 cup

1 bunch kale, rinsed, ribs removed, torn into large pieces
3/4 cup olive oil
2 tbsp hemp oil
1 clove garlic
1/3 cup pumpkin seeds
1/4 cup parmesan cheese, grated
salt and pepper to taste

1. Blanch the kale in boiling salted water for about 1 minute.
2. Chill in cold water bath, then drain and squeeze out excess water.
3. Place kale in food processor or blender with half the oil and pulse to start breaking up the kale.
4. Add garlic and pumpkin seeds and blitz several times.
5. Add the cheese and slowly add oils. Process until everything is broken down. It will never be really smooth.
6. Season with salt and pepper to taste.