Category Archives: Seeds and Nuts

Ginger Oatmeal Raisin Bars

These are a sample of whole grain goodness. My kitchen smells amazing while these are baking in the oven!

Ingredients:

3/4 cup whole wheat pastry flour

1/3 cup raisins

1/3 cup chopped toasted pecans or slivered almonds (I used a combo since I had some roasted pecans leftover from another baked good)

1/4 cup canola oil

1/2 cup raw sugar

1 egg

1/2 tsp baking soda

1/2 tsp kosher salt

2 TB crystallized ginger

1/4 cup ground flaxseed

1 1/3 cup 100% old fashioned oats

1 TB honey

1 tsp good quality vanilla extract

1/4 tsp almond extract

8 by 8 glass baking dish

Parchment paper

This recipe yields 8 bars or 9 squares

Directions:

1. Whisk together oil, honey, sugar, flaxseed,egg,extracts in a large bowl. Mix well to incorporate. Add in flour, salt, soda, and oats. Use spatula to incorporate the dry ingredients throughout. Fold in raisins and nuts.

2. Place parchment paper into baking vessel. Pour batter evenly (it will be thick pasty like) into dish press with spatula.

3. Bake for 25 minutes. Remove from oven allow to cool for 10 to 15 minutes befor cutting into bars.

4. Enjoy!

Grandma Harper’s Zucchini Bread

As a child I can remember grandma always had a homemade treat at the house. My sister and I would always look forward to one of her homemade baked goods. We would often spend many of our summer breaks playing at grandma and grandpa’s whether it was mowing the lawn (playing school bus), playing with our cousins on the trampoline, swimming, or picking berries in the garden.

One of my absolute favorite treats was her zucchini bread (or cookies). Her bread was always so moist and tasted so flavorful. Each bite was always rich with cinnamon goodness and had the right crunchiness with the chopped walnuts. My sister and I would slather “I cannot believe it’s not butter” on top and dive in. We would have 2 or 3 slices just for breakfast.

Years ago I was on a zucchini kick (when we had an abundance in the garden) and grandma scanned her zucchini recipes for me. Accidentally one day a water spill got to the majority of them. I am able to make out the recipes with only a few guesses to the quantities. I can honestly say every time I make one of her recipes I get several requests for the recipe.

This is not the first recipe of her’s I have posted and after today I will start a file just for her. If you knew my grandma you would know she loved to bake and try new recipes. She always shared her recipes as well as new recipes as she came across them. She’d email me a recipe weekly if she thought I’d like it.

We said goodbye to her yesterday and I couldn’t think of a better way to honor her memory then to make breakfast with one of her recipes today. I know every time I make a zucchini dish, see a cardinal or water my flowers I will think of her. All those things she’d shared a fondness for. I will deeply miss her and her passion of sharing love through recipes.

Today I made some modifications but I will list her recipe as it reads in case you cannot make out the water marks (above).

This recipe yields two standard (8.5″) bread loaves or one bread loaf and 10-12 muffins.

Grandma’s original :

2 cups of AP flour

2 cups sugar

3 eggs

2 tsp ground cinnamon

1 tsp vanilla extract

1 cup vegetable oil

3/4 cup nuts, chopped

2 cup grated zucchini (the best is from the garden)

1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

Directions:

Beat eggs, add oil, sugar and vanilla, mix well. Add zucchini with dry ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour.

Grandma recipes were always simple and delicious.

Now for the changes, I have to admit I couldn’t allow for 1 cup of oil!

Ingredients:

1 cups of AP flour

1 cup whole wheat pastry flour

1-1/2 cups sugar

3 eggs

2 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 cup canila oil

2 TB ground flaxseed

1/4 cup unsweetened applesauce

3/4 cup walnuts, chopped

1 tsp salt

1 tsp baking soda

1/4 baking powder

2 cups of finely shredded zucchini (not peeled)

Directions:

Preheat oven to 350 degrees and coat bread loaf with cooking spray. Also line muffin tins with paperliners and spray with cooking spray.

Beat eggs, add oil, applesauce, sugar, vanilla mix well. Add zucchini with dry ingredients. Fold in nuts. Mix well. Pour into 2 greased loaf pans at 350 for 38 minutes. Or bake one loaf at 350 for 38 minutes for the bread and 23 to 25 for the muffins. ***Use scoop size 16 for perfectly sized muffins. Place 3 cups of batter in one bread loaf pan. **

Fig Granola Engery Bites

This recipe yields 33 bites

Ingredients

1 1/2 cup 100% old fashioned oats

1 cup shredded coconut (unsweetened)

2 tablespoons of wheat germ

1/2 cup of chopped finely figs

2 tsp pure vanilla extract

1/2 cup smooth peanut butter

1/3 cup local honey

1/4 tsp ground Vietnamese cinnamon

pinch of salt

Directions

1. Place honey and peanut butter in a microwavable safe small bowl. Microwave for one minute then add vanilla . Set aside.

2. In a medium to large bowl place all the dry ingredients. Toss to mix.

3. Add in the liquid ingredients and incorporate thoroughly throughout the dry ingredients.

4. Cover and place batter in freezer for 15 to 30 minutes.

5. Scoop using a size 60 scoop and portion out 33 bite-size granola and bits.

6. Cover and place in refrigerator overnight. Enjoy!

Trail Mix Bar

Tomorrow we have our quarterly NST meeting and I always make the team a special treat. Tonight I decided to toss everything but the kitchen sink in these bars. These Trail Mix Bars are very nutritious and will sure give us the extra charge we will need to get through the meeting. These bars would be good for the on the go commuter or as an after school snack.

Ingredients:

2 Cups of Brown Puffed Rice Cereal

2 Cups of rolled oats (old fashioned oats)

1/2 cup creamy peanut butter

1/4 cup molasses

1/4 cup local honey

1/2 cup raw sugar

1 tsp Mexican vanilla extract

1 cup rasins

1 cup dried blueberries

1/2 cup peanuts unsalted and roasted

1/2 cup slivered almonds

1/4 cup wheat germ

1 tsp Vietnamese cinnamon

1/4 tsp kosher salt

Additional essentials:

9 by 13 pan

Foil

Cooking Spray

Prep work: Line a 9 by 13 with foil and spray with cooking spray. This prep-work will help cut the bars at the end and easier remove from the pan.

Yields 16 bars

Directions:

1. Combined oats, puffed rice cereal, peanuts, almonds, cinnamon, wheat germ, dried blueberries, raisins & salt. Mix with hands to blend thoroughly. Set aside.

2. In a separate microwavable bowl mix peanut butter, honey, molasses, and sugar. Microwave for 1 minute to 1 minute 30 sections and mix every 30 seconds with a spatula.

Add vanilla and mix.

3. Add hot mixture over the dry ingredients.

4. Incorporate the wet ingredients into the dry ingredients. Make sure to coat all the dry ingredients with the wet.

5. Pour batter into the 9 by 13 pan. Spread the granola bar batter evenly using a spatula (sprayed with cooking spray will help). Make sure to press down the granola to prevent the bars from falling apart. Cover and refrigerate for an hour to harden.

Enjoy!

For best results keep in the refrigerator.

Wasabi Roasted Squash Seeds in the actiFry

Yesterday my husband and I went to the Strip District. One of our favorite places to go is Lotus which is a Asian market.You never know what you find there. One thing you can guarantee is a good price (Ground Wasabi for 1.9 oz for $1.69). The store had a plethora of Asian spices. One item I couldn’t resist was the was ground Wasabi.

The night before I had roasted a very large acorn squash from our local farmer’s market. I had the seeds drying out at home. There is about a half of cup of seeds in a large acorn squash and I didn’t want those nutrition powerhouses to go to waste when you can either plant them next year in the garden or snack on them. Seeds and nuts are a great snack to keep in a sealable baggie or small airtight container in your purse or desk at work. Standing in the store in amazement is when it came to me that I had to try the two together.

Ingredients:
1/2 cup of raw dried squash seeds (One large acorn squash work)
Pinch of kosher salt (breakdown between fingers over the seeds)
Cooking spray (I prefer canola oil)
1/8 teaspoon of ground wasabi
Actifry

Directions:

1. Place all ingredients in Actifry. Spray seeds heavily with cooking spray.

2. Set timer for 10 minutes on actifry.

You may hear some seeds popping (sort of sounds like popcorn) but that’s okay.

3. Once timer goes off open vessel and allow seeds too cool.

Enjoy!

Double Garlic Pumpkin Seeds

One of the bonuses to this beautiful fall squash the pumpkin is it’s nutritious seeds. They can be a sticky mess when you are dissecting the vessel but well worth the final product.

This recipe yields 2 cups of seeds.

Ingredients:
2 cups of raw dried out squash seeds (2-3 pumpkin pie pumpkins should yield this amount)
1/2 tsp sandwich sprinkle (from penzeys) (celery salt, Thyme, marjoram,black pepper, basil and oregano)
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tb canola oil

Directions:

1.Place all ingredients in a medium bowl. Mix with small rubber spatula. Until all ingredients are mixed well and seasonings coat the seeds evenly.

2. Spread 1 cup of seed blend onto a microwavable safe plate. Try to space the seeds so they don’t overlap.

3. Microwave for 1 minute and mix with spatula. Microwave for another minute and up to 4 minutes mixing with spatula in one minute intervals until seeds are golden brown.

4.,Repeat directions above in step 1 & 2 above with remaining cup.

Let cool on parchment paper. Enjoy!

Pumpkin Spice Granola Bars

Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

Ingredients:
2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan

Directions:

Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.

Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.

In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.

Pour warm sauce over dry ingredients and fold to incorporate.

Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.

Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.

Cut evenly using a sharp knive into 12 bars. Enjoy!

Homemade Granola in the Actifry

Today is Registered Dietitian Day!! In honor of this special day I made my coworkers homemade granola in the ActiFry. It turned just right with so much less fat than tradition granola! I placed the granola in recycled jelly jars. For an added touch I placed a decorative cupcake wrapper on the top and tied a string with handmade name tag. The stickers on the jar reads “energy in a jar”. Perfect snack during a long day!

Ingredients:
2 cups of rolled oats
3/4 cup slivered almonds and/or pumpkin seeds
2 tsp milled flaxseed
1/6 cup dried blueberries
1/6 cup dried cranberries
1/4 cup honey
1 tsp vanilla
1 tsp ground cinnamon
1/8 tsp kosher salt
1 TB canola oil

Directions:

Place all ingredients in bowl except for dried fruit. Mix well to incorporate. Place the mix into the ActiFry. Set timer for 7 minutes. Once timer does off add dried fruit and set timer for 3 additional minutes. Once the time has elapsed spread the granola onto a sheet pan to cool. Enjoy! We like it best in our yogurt!!!

Chewy Whole Grain Protein Bars

I was asked to speak at a Breast Cancer Support Group Tuesday evening. The meeting was right around supper time. I didn’t want to be talking about food and not have anything for the members to snack on. I always get told by my clients that I make them hungry talking about food. I thought these would be the perfect treat to hold the ladies over until they made it home from our meeting. This recipe was adapted by Eating Well’s Almond Honey Power Bar.

This recipe yields 16 bars

Ingredients:

1 cup old-fashioned rolled oats
1/3 cup slivered almonds
1/3 cup sunflower seeds
1 tablespoon milled flaxseed
1 tablespoon sesame seeds
1 cup unsweetened 100% whole-grain puffed cereal (such as kashi or arrowhead mills kamut)
1/3 cup chopped dried dark cherries
1/3 cup chopped dried blueberries
1/3 cup chopped raisins
1/4 cup creamy nut butter ( I used peanut butter)
1/4 cup brown sugar not packed or unprocessed sugar
1/4 cup honey
1/2 teaspoon high quality vanilla extract
1/8 teaspoon kosher salt

Directions:

Preheat oven to 350°F. Line a 13 by 9-inch-square pan with parchment paper.
Spread oats, almonds, sunflower seeds and sesame seeds on a large, rimmed baking sheet.

3. Bake until the oats are lightly toasted and the nuts are aromatic, stirring the nut combination halfway through, about 10 minutes.

4. Once the toasted nut and seed mixture is cool to the touch place in large bowl. Add dried fruit, milled flaxseed, and puff cereal mix together.

5. Combine nut butter, sugar, honey, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes. Remove from heat and add in vanilla.

6. Add butter mixture over the nut mix.

7. Pour batter to the prepared pan with the parchment.

8. Use cooking sprayed spatula to press bars down into the dish.

9. My bars did not go all the way to the end of the dish. There was about an inch to an inch and a half empty from the edge (but not a problem). Freeze until firm, about 30 minutes; cut into 16 bars.

enjoy!

Pistachio Cake from scratch with Cream cheese frosting!

Sunday was my nephew’s birthday ! We celebrated his birthday with rocket theme. I still cannot believe he turned two years old! Wow how time flies! My sister requested a pistachio cake with cream cheese frosting. This is what I came up for the big day. I wanted to stay away from the traditional yellow cake box with jello box of pistachio pudding (no offense). The traditional pistachio cake is one my husband’s favorites for sure! This recipes just less processed.

Yields a two layered 9″ cake

Ingredients:

2 1/2 cup cake flour
3/4 cup AP Flour
1 cup of pistachios
1 stick (8 TB) unsalted butter (room temperature)
1/2 cup canola oil
1 TB baking powder
1 tsp kosher salt
1/2 tsp baking powder
1 TB Mexican vanilla extract
1 3/4 cup graduated sugar
1 1/2 cup iced water
2 eggs at room temperature
3 egg whites at room temperature
1/4 tsp cream of tarter

Frosting:
24 oz cream cheese (8 oz regular & 16 oz 1/3 fat reduced room temperature)
12 TB unsalted butter (room temperature)
3 cups powdered sugar
1.5 tsp Mexican vanilla

Preheat oven to 325 degrees.

1) parchment paper line two 9″ round cake pans and spray with combination cooking spray/ flour spray such as Baker’s Joy. I like to place a metal flower nail in the center to help the cakes bake evenly.

Set aside.

2) In a food processor pulse until fine 1 cup of roasted pistachios.

3) Sift together flours, baking powder, baking soda, salt, stir in pistachio powder. Set aside

4) In a stand mixer with paddle attachment with spatula beat butter and shorten together until creamy (takes about 1 minute).

5) Add 1 1/2 cup of sugars & vanilla and beat until mixture is fluffy (this can take 3-4 minutes on medium speed). Now turn mixer to low and add whole egg (save the 3 whites for below). Beat until well incorporated.

6) Now alternate between adding the flour mixture and ice cold water. Make sure you start and end with flour. Mix until well combined.

7) In a clean bowl for stand mixer with whisk attachment whisk egg whites and cream of tarter on medium speed .

Whisk until foamy.

8) Now add remaining sugar and beat until soft peaks form (please be carful not to over beat!)

9) Take egg whites and gently fold them into the cake batter.

10) Once batter is prepared divide between the two pans. I like to weigh the pans to have accurate measurements which mine came out to 29.3 oz each.

11) Make sure to lightly bang the pan on the counter to remove air bubbles. And if you are using flower nails make sure they are center for placing your pans into the oven. Place both pans in oven staggered from one another. Bake for 35 to 40 minutes or until a toothpick comes out of the center clean.

12) Leave in pan for 20 minutes and allow to cool on wire rack. Remove from pan and continue to allow to cool on wire rack.

13) After the cakes cool completely wrap in plastic wrap and place back into the pans.

Place in freezer overnight. This prevents crumbs from getting in the frosting.

Prepare frosting:
Place butter and cream cheese in stand mixer beat until fluffy.

Add vanilla. Add powered sugar in small amounts (1/2 cup portions works well) .

Lay flat of cake side down. Place a small amount of frosting in the center.

Now lay round portion of the cake on to frosting. Which would allow the flat surface appear on the top. Frost to your liking.

Enjoy!

Serves 12 to 16 servings (really just depends on how you cut it)

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Seeds and Nuts

Ginger Oatmeal Raisin Bars

Grandma Harper’s Zucchini Bread

Fig Granola Engery Bites

Trail Mix Bar

Wasabi Roasted Squash Seeds in the actiFry

Double Garlic Pumpkin Seeds

Pumpkin Spice Granola Bars

Homemade Granola in the Actifry

Chewy Whole Grain Protein Bars

enjoy!

Pistachio Cake from scratch with Cream cheese frosting!