ANNA OLSEN GRANOLA BARS
Recipe by Anna Olson from Fresh. Bars made with peanuts, coconut, raisins, sunflower and pumpkin seeds and the flavors of peanut butter, cinnamon, nutmeg and vanilla. Must cool for 20 minutes and be refrigerated for 2 hours.
Provided by FrVanilla
Categories Breakfast
Time 45m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
- Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
- Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
- To cut, lift granola out of pan with parchment paper and cut into bars.
SUNFLOWER GRANOLA BARS
Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!
Provided by Sharon123
Categories Bar Cookie
Time 35m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
- In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
- In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
- Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.
Nutrition Facts : Calories 412.6, Fat 23.2, SaturatedFat 4.1, Sodium 189.1, Carbohydrate 44.9, Fiber 7.3, Sugar 23.3, Protein 11.4
CITRUS HARICOTS VERTS
Make and share this Citrus Haricots Verts recipe from Food.com.
Provided by PalatablePastime
Categories Oranges
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
- Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.
Nutrition Facts : Calories 159.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 42.3, Carbohydrate 12.4, Fiber 1.8, Sugar 8.3, Protein 0.9
WHEAT BERRY VEGETABLE SALAD (ANNA OLSON)
A fresh, healthy, and easy salad. I love the recipes from her cooking show, "Fresh with Anna Olson" where she cooks with the philosophy, "eat fresh, eat local".
Provided by blucoat
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.
- In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more.
- Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve.
Nutrition Facts : Calories 67.1, Fat 4.7, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 5.9, Fiber 1.5, Sugar 2.3, Protein 1.3
LEMON SQUARES WITH CORNMEAL CRUST
Courtesy of pastry chef, Anna Olsen .... these are the best selling treat at her Toronto bakery! The cooking time includes cooling.
Provided by CountryLady
Categories Bar Cookie
Time 3h10m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
- Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly).
- Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool.
- Filling: Whisk together all ingredients for filling until smooth and pour over crust.
- Bake for 25-30 minutes, until set and a crust is visible on top of the squares.
- Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
- To Assemble: cut squares and serve, dusted with icing sugar.
Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 5, Cholesterol 90.5, Sodium 118.6, Carbohydrate 31.1, Fiber 0.4, Sugar 22.9, Protein 2.8
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