fruit recipe snack

836 – Carrot, Oat, Chocolate, Cranberry Cookies

Carrot, Oat, Chocolate, Cranberry Cookies

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely grated carrots (about 1 large carrot)
1/2 cup dark chocolate chips
1/3 cup chopped walnuts
1/3 cup dried sweetened cranberries
1 large egg
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 375°.
2. In a large bowl, combine flour, oats, baking powder and salt; mix well with a whisk. Stir in carrots, chocolate chips, walnuts and cranberries.
3. In a small bowl, whisk together egg, maple syrup, oil and vanilla. Pour into the carrot mixture and stir until just combined.
4. Drop by the tablespoonful onto prepared baking sheets. Bake 15 minutes or until tops of cookies just begin to brown. Cool slightly.
Yield: 20 cookies

Granola, Yogurt, Berry Parfait

1 1/2 cups old-fashioned rolled oats
1/4 cup sliced almonds
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup dried sweetened cranberries
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

2 cups granola, recipe above
2 cups vanilla yogurt
2 cups berries

1. To prepare granola, preheat oven to 325°.
2. Combine al ingredients in a mixing bowl. Spread evenly on a baking sheet coated with cooking spray.
3. Bake for 15 to 20 minutes or until golden brown, stirring every 5 minutes.
4. To prepare parfait, line up 4 serving cups. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of fruit overtop and smooth surface. Repeat the process.
Yield: 4 servings

Marie Hegler

fruit recipe salad

743 – Granola, Chickpea Salad

Granola Recipe

2 cups rolled oats
1 teaspoon cinnamon (more or less to taste)
1 teaspoon salt (can be omitted)
3 tablespoons + 1 tsp vegetable oil
1/4 cup honey (sub agave nectar or maple syrup, depending on preference)
1/4 cup light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds (slivered almonds worked fine)
1/3 cup whole hazelnuts (or walnuts, if you have them)
1/3 cup raisins
1/3 cup dried cherries (or cranberries)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven. Bake for 10 minutes, and then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola.

Chickpea Salad

1/2 cup Pimentos, canned, diced
2 stalks celery, rinsed, diced small
2 cans chickpeas, canned, rinsed
1/4 cup parsley, washed and chopped
2 cloves garlic, minced
2 tablespoons sherry vinegar
4 tablespoons olive oil
1/4 teaspoon salt
White pepper to taste

Mixed Greens as a salad base

3 tomato wedges per plate
3 cucumber slices per plate
Ripe Olives to garnish (optional)

Gently mix the first nine ingredients in a small mixing bowl. Place a bed of mixed greens on plate, top with a scoop of chickpea salad. Garnish each plate with 3 tomato wedges, 3 cucumber slices, and ripe olives.

Ben Riddle