Monday, January 23, 2017
- 3 cups Cinnamon Chex™ cereal (or Cinnamon Toast Cruch)
- 3 cups Rice Chex™ cereal
- 1 cup walnut pieces (opt.)
- 1/4 cup butter or margarine
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 cups dried or freeze-dried apples, coarsely chopped if necessary
- 1 cup white vanilla baking chips (6 oz) (these two are opt.)
- 1 teaspoon shortening
- In large microwavable bowl, mix cereals and walnuts.
- In 2-cup microwavable measuring cup, microwave butter on High 30 seconds or until melted. Stir in brown sugar, cinnamon, ginger and nutmeg uncovered for about 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
- Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
- In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.
[Note: I thought the mix was sweet enough. Drizzle not needed for my version.]
- Recipe/Ingredient Facts: Freeze-drying is another method of dehydrating. Freeze-dried apples will be crispier and lighter because they contain less moisture than regular dried apples.
- Techniques: For easy drizzling, spoon the melted white vanilla baking chips into a small food-storage bag. Snip off one tiny bottom corner and squeeze the melted chips over the cereal mixture.
- Serving Size: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 17g); Protein 2g
- % Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 15%
- Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 2 Carbohydrate Choice
- MyPyramid Servings: 1 tsp Fats & Oils; 0 oz-eq Grains; 0 oz-eq Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
Makes: 24 servings
Posted by keokeo at 4:36 PM
1 3/4 c Whole wheat flour 2 T brown sugar
1 1/2 tsp cinnamon 1 T baking powder
1/2 tsp each: ginger, cloves, salt
(alt flours: 3/4 c whole wheat flour & 1/2 c oat flour).
1- Stir together and set aside
2- Mix 2 c. bran flakes (or 1 1/4 c. 100% bran cereal) and 1 1/4 c. milk.
Let stand for 2 minutes.
3- Then add 1/4 c. molasses, 1 lg egg, 3 T olive oil. Combine and mix well.
|4- Add to cereal mixture|
5- Pour wet into dry mixes and stir until moistened
|6- Fill muffin tins 2/3 full. Bake at 400 F for 18-20 min.|
If using muffin cup holders, allow muffins to cool down before taking them out of their holders.
Makes 12 medium sized muffins.
Posted by keokeo at 11:30 AM
Tuesday, January 3, 2017
Deep Dish Cookie Pie
· 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
· 1 cup quick oats (or certified-gf quick oats)
· 1/4 cup unsweetened applesauce
· 3 tbsp oil (canola, veg, or coconut)
· 2 tsp pure vanilla extract
· 1/2 tsp baking soda
· 2 tsp baking powder
· 1/2 tsp salt
· 1 and 1/2 cups brown sugar (click for a Sugar-Free Deep Dish Cookie Pie)
· 1 cup chocolate chips
Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)
I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.
Posted by keokeo at 8:45 PM
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