1 teaspoon molasses (optional but makes it more chewy)
1 tablespoon vanilla extract, only the real stuff please
2 tablespoons neutral oil, I used coconut
½ cup unsweetened applesauce
1 unpacked cup raisins***
Preheat to 350Â°F or 175Â°C.
This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Variations: * : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me. ** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses. *** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Making homemade granola these days is not selective to hippies guys! I love to make granola and other breakfast treats all the time and its super simple, but best of all, you tend to save tons of money! What could honestly be better than that. If you have 30-35 minutes, granola is easily within your reach. This recipe is also very basic, you can add 1/2 cup crushed up nuts or seeds (flax and walnut is a great combination), you can toss in dried fruits when the granola is done or you can leave it plain for sprinkling ontop of yogurt. (that’s what I like to do! =)
4 cups old fashioned oats (not oat groats, not quick cooking oats, not steel cut oats)
1/4 cup olive oil
pinch salt (optional)
1 T vanilla extract (use the good stuff, you’ll thank yourself later)
1 T evaporated cane sugar or raw sugar
1 /4 cup + 1 tablespoon honey Â (5 tablespoons total) Â (use maple syrup for vegan version)
2 tablespoons water
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl add in everything except the oats. Mix well. Add your oats 1 cup at a time and stir well. (don’t be afraid to use your hands, it really works best) After you have all your oats mixed in, let it sit for a couple minutes. 2-5 minutes is a long enough, very easy to do while your oven preheats.
Once your oven is preheated, take a full sheet pan and evenly spread your oat mixture on it. Pop it in the oven for 15 minutes.
(Above photo is granola mix about to go into the oven)
After 15 minutes take the pan out of the oven and stir/flip the oats with a flat spatula. Put it back in the oven for 15 more minutes.
(Above photo is granola mix after 15 minutes in the oven)Take the granola out of the oven again and stir.
(Above photo is granola after 30 minutes, some dark bits and perfect for me)
Depending on your personal taste you can stop now. If you want it darker, continue cooking in 5 minute intervuls instead you reach your desired doneness.
Prep time: 2-5 minutes Â Cook time: 30-40 minutes Serves: 4 cups
allergies: honey***, oats**
**Can be gluten-free if you make sure you purchase gluten free oats!
***vegan friendly if you it without honey, maple syrup instead.
And you’re done! See how easy that was. You now have a healthy breakfast treat that costs next to nothing to make and little time spent. A traditional basica granola in a health food store costs $4.99 a pound, YIKES! However, this granola only cost me :
olive oil: 25Â¢
salt & Sugar: 5Â¢
vanilla (homemade): 5Â¢ (store bought would be more like 40Â¢)
Water: free (my water bill is paid)
If we total that up we’re looking at a grand total of…. Â $1.33 for 4 cups of granola. Talk about saving money. That’s an approx savings of Â $8.50! Even if you add in nuts and seeds, you will still save money compared to the granola at the health food store. Â Assuming you used 1/4 cup of both flax seeds and walnuts and they were organic, you’re still only looking at about 1.50-2.00 more dollars. Oh and all the above ingredients were purchased organic except my homemade vanilla (purchased many years ago before I cared about organic, and bought in bulk. I got 5 pounds for only 25.00!)
I hope you will try this easy granola and let me know in the comments what YOU would put with it. Me personally, I enjoy my granola with some unsweetened almond milk or on-top of organic Greek yogurt with fresh seasonal fruits, yum yum!
Hi Guys, Today I’m here with another recipe, today we’re making Raw Oat Bread.
Depending on your belief of oats it could be considered gluten-free, and depending on which ingredients you use, it can easily be vegan. One thing I can tell you is that its raw, budget friendly, and super tasty! This is also really simple, and compared to normal bread it’s extremely quick!
4 soaked cups of oat groats (2 dry cups)
1 soaked cup of almonds (1/2 dry cup)
1/4 teaspoon coarse sea salt
1/2 tablespoon honey (or another liquid sweetener)
1/2 tablespoon sesame seed (optional, you could also use sunflower seeds, pumpkin seeds, any other seed or nut you want)
1 tablespoon psyllium husk (you could also use irish moss, flax seeds, or any other thickener)
1/4-1/2 cup water or nut/seed milk * (as needed)
coconut oil (optional for spreading stage)
Take your oat groats, almonds, sea salt, sweetener, sesame (or other seed/nut), and psyllium hus, into your food processor. Process for about 1 minute, or until it starts to mush up. If your mixture needs more moisture, add in your nut milk(or water) while the food processor is running. I ended up using about 1/4 cup of almond milk, however this will vary for everyone.
Keep processing until it turns into almond pudding, and will hold onto a spoon for several seconds one tipped over (see video).
Spread out on your dehydrator’s nonstick sheets, I went with about 1/4 inch thick, but if you want really thick bread, I would go with 1/2 inch. You can use a spoon but I find using your hands with some coconut oil or olive oil on it really works best. Try to make the “dough” as even as possible to assist with drying.Â I got 2 full trays out of my mixture.
Dehydrate @ 105 degrees for 12-18 hours. After about 2-3 hours you’ll want to flip your bread sheet over to dry evenly. My bread was done after 14 hours (when I woke up the next day). It was about half the original thickness, and still semi soft but you can tell its dry.Â I would still probably store them in the fridge if you’re wanting to save them longer than a few days.
Cut them with a semi sharp knife into equal “sandwich” sized pieces. I ended up with 12 pieces, but accidently broke two of them. I can’t wait to make a nice raw sandwich tomorrow!
Prep time: 5 minsÂ Â Â Dry time: 12-18 hoursÂ Â Â Serves: 6-12 pieces (varied on size)
If you wanted to, you could add cinnamon, extra sweetener, raisins, maybe some nutmeg and make this into a great cinnamon raisin bread. I will eventually demo this aswell.
Heres what my finished “bread” looked like :
For those wondering about nutritional breakdowns, heres what I calculated:
Recipe yields 12 servings, 1 serving:
145 calories, 6g protein, 5.2g fat, 20g carbs
(also contains about 5% your daily vitamins, and 20% daily minerals)
(if concerned about vitamins/minerals leave a comment and I’ll post them all)