If you have any sort of food issues/allergies, chances are, store bought granola bars are off limits. They are chock full of nuts, seeds, fruits, and grains; and then there’s the soy, high fructose corn syrup, and preservatives.

My oldest daughter has tree nut allergies, so we have always been very limited on what brands of granola bars she could eat, but then we went gluten-free, and it’s next to impossible to find gluten-free, nut-free granola bars.

Honestly, I haven’t seen any gluten-free granola bars available. And if they are available, I am guessing they cost a small fortune. I have seen cereal bars, but they aren’t exactly the same. So I knew if we wanted to eat granola bars, I would have to figure out how to make them myself.

Over the years, I have tried quite a few recipes, and some worked better than others. But truthfully, I didn’t really want them to contain marshmallows or corn syrup. Now, I am not claiming my version is healthy, because it does contain a fair amount of sugar, honey, and butter. However, it does need something to hold it together, so I tried to pick the lesser of the evils.

Today I am posting the recipe for my favorite chewy granola bars. They are fairly simple to make, and best of all, they are ready in about 30 minutes. Not only do they look cute, but they taste great too! Perfect for the lunchbox or snack.

*Oats remain a controversial subject in the gluten-free world; however, if you do include oats and oat-containing products in your gluten-free diet, I would highly recommend purchasing them from a supplier that tests them. I always buy my oats from Bob’s Red Mill although I am guessing other reputable brands exist.

They look like this when they come out of the loaf pan.

After they are sliced into bars.

And I couldn’t resist a cranberry and white chocolate version. But as you can see, they left a lot of their deliciousness on the cutting board.

Chewy Granola Bars

• 2 cups plain gluten-free granola (here’s my recipe)
• 1 cup gluten-free crispy rice cereal (I think a corn flake type cereal would work too)
• 1/2 cup raisins or dried cranberries
• 4 Tablespoons butter (1/2 a stick)
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 teaspoon cinnamon
• 1/2 cup chocolate chips, optional (mini-chips work best)

1. Grease (or line with parchment or foil) two 9×4 loaf pans.
2. In a large, heat proof bowl, combine the granola, cereal, and raisins; set aside.
3. In a medium saucepan combine butter, brown sugar, honey, and cinnamon. Bring to a boil, then reduce heat and simmer until sugar is completely dissolved; this only takes a minute or two. Remove from heat.
4. Pour the hot mixture over the granola mixture and stir with a wooden spoon until evenly coated.
5. Place half the mixture into each prepared pan and using a spatula or spoon, press down firmly. If using chocolate chips, press them firmly into the top. Refrigerate until firm, about 30 minutes.
6. Turn out onto cutting board and slice into bars. Wrap in plastic wrap. *I have found these get really soft and break apart when left at room temperature for too long, so I store them in the refrigerator and remove them for a few minutes before eating.

Cooking With Kids, Make ahead, Snacks gluten-free granola bars, no bake granola bars

Heirloom Tomatoes

You know how some kids have faces only a mother could love? Or at least that is the expression.  Well, heirloom tomatoes are the produce only a cook could love.

They are ugly, wrinkly, and multicolored, but I just love them! They are interesting and colorful and are bursting with flavor this time of year.

Perhaps salsa is not the best use of these expensive tomatoes, but what can I say, I am a girl that loves a homemade salsa. So these beautiful tomatoes met their fate in the food processor today.

I tend to make my salsa in a food processor, just because it’s so fast and easy, but it does tend to make it watery, so it might need drained slightly before serving. Chopping the salsa ingredients seems to alleviate most of this issue, but it takes more time and effort.

Roughly chopped for and going into food processor

Seeded tomatoes (I used the reddish ones)

Chips & Heirloom Salsa

Heirloom Tomato Salsa

You don’t really have to use Heirloom Tomatoes, any large ripe tomato should work just fine. And if you prefer not to use a food processor, you can simply chop all the ingredients and stir it together in a bowl.

• 1/2-1 jalapeno pepper, seeded
• 1 red onion, peeled and cut into large pieces
• 2 cloves garlic, peeled
• 2 large ripe tomatoes, seeded and cored
• about 1/2 cup loosely packed cilantro leaves
• 1 tablespoon olive oil
• juice of one lime
• salt to taste

1. Add the onion, garlic, and jalapeno to the bowl of a food processor. Pulse several times.
2. Add tomatoes, cilantro, oil, and lime juice and pulse to desired consistency (but don’t overdue it or you’ll have soup). Taste and add salt if desired.
3. If the salsa is too watery pour through a strainer to remove the excess liquid before serving.

 

Make ahead, quick and easy, Sauces & Dressings, Sides heirloom tomato salsa recipe

If I had to pick my favorite part of summer here in Oregon, it would have to be the berries. Raspberries, strawberries, blueberries, we have them all.

Sadly, the sunshine doesn’t last long here and neither do the berries. The season is all too short, so in effort to enjoy them a bit longer I  take full advantage of my extra freezer in the garage. I try to fill several resealable bags with whole berries and turn the rest into freezer jam.

Although I find preparing freezer jam way simpler than canning jam, the reason I make it year after year is simple, I think it just tastes better. Without being processed (cooked/boiled), it has a truly fresh taste. So, in the middle of fall, or even winter, long past when the last berry was picked, you can enjoy a spoonful of fresh tasting jam and savor the flavors of summer a bit longer.

There are several brands of pectin available, however I prefer Ball Fruit Jell Pectin (the box marked “Original”)because the directions in the package do not require corn syrup; just fruit, sugar, pectin and water (and possibly fresh lemon juice, depending on the fruit used). I am hoping to find a way to use less sugar, but for now I pretty much follow the package directions.

And freezer jam isn’t just for bread; I use it for cookies, cake filling, and topping for pancakes, cheesecake, and ice cream. I use it all the time and I even have the pictures to prove it Here are a few of the ways we use freezer jam throughout the year:

Chocolate Torte and Warmed Freezer Jam

Peanut Butter and Jelly Thumbprints!

Jam Thumbprint Cookies

Red, White, and Blue No Bake Cheesecake

Pancakes

So easy and so practical. You really should try freezer jam this year!

Here is the way I make what my family thinks is perfect Raspberry Freezer Jam. However, if your family prefers less seeds, you could run part of it through a fine-mesh sieve after crushing the berries. And it’s pretty much just as simple to make peach, strawberry, or cherry freezer jam (instructions included in every box of pectin!).

Crush some berries & add sugar.

Boil some water and pectin.

Pour together, and in a few hours you have jam!

Raspberry Freezer Jam

• 3 cups crushed raspberries (about 2 1/4 pounds)
• 5 cups granulated sugar
• 1  box Ball Fruit Jell Pectin
• 3/4 cup water
• clean containers or jars for freezing

1. In a large bowl, combine berries and sugar and stir to combine. Allow to stand for 10 minutes.
2. In a small saucepan, add water and pectin. Bring to a full rolling boil, one you can’t stir down, and stirring constantly, boil for 1 minute (set a timer).
3. Add the cooked pectin mixture to the berries and stir for 3 minutes.
4. Spoon or ladle into containers, leaving a 1/2-inch or so headspace for expansion. Let jam stand in refrigerator until set (this can take up to 24 hours) and use within the next three weeks or freeze up to 1 year.

 

Food Gifts, Make ahead, Snacks raspberry freezer jam recipe

Well, it’s already Monday again, time for another Meatless Monday. Today’s recipe is a super easy Chickpea Salad.

Chickpeas are also known as garbanzo beans, and are probably most widely recognized as the key ingredient in hummus. Like most beans, chickpeas are high in protein, fiber, and iron, making them a perfect component in a meatless meal. Once rinsed, some of the chickpeas lose their translucent outer layer; although edible, if you see these you’ll want to remove them, as they will add an odd texture to your finished salad.

I was inspired to make this salad after seeing a recipe for Chickpea Salad in the latest issue of Bon Appetit magazine. If you have all the ingredients on hand, you can literally get this salad on the table in minutes, making it a perfect weeknight meal.

Great for a lunch or a light dinner, Chickpea Salad can be served at room temperature or chilled. But if you refrigerate it, make sure and give it a good stir before serving; the dressing is really flavorful and has a tendency of settling on the bottom of the bowl.

Easy Chickpea Salad

Easy Chickpea Salad

I think chopped tomatoes or garlic would be great additions. You could also substitute other fresh herbs for the ones listed.

• 1 (29 ounce) can chickpeas, rinsed & drained
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh Italian parsley
• juice of one small lemon
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped red onion
• 1/4 cup Parmesan cheese
• salt & pepper to taste

1. In a medium sized bowl combine all ingredients and stir. Taste and add salt & pepper as needed. Serve immediately or cover and chill before serving.

I thought it would be great to share gluten-free, meatless meals every Monday. So if you have a meatless dish that you like to link-up to my weekly posts, please do.

lunch box, Make ahead, Meatless Monday, quick and easy

I am always on the lookout for new quick and healthy dinner ideas, so when I spotted a quinoa salad in an issue of Everyday with Rachael Ray I just had to try it. It’s a 5-ingredient meal recipe sent in by a reader. (They consider salt, pepper and oil “freebies,” so they don’t count towards the five ingredients.)

I kept the ingredients the same, but I did change their ratios quite a bit. I halved the dressing, as we aren’t too fond of soggy quinoa at my house and I cut back on the basil.

The salad is winner! It really is a bright and flavorful dish, and with quinoa and beans it’s actually quite filling. Not only does it taste great, but it is super quick to throw together on a busy weeknight, especially if you have leftover cooked quinoa in the fridge.

We think this makes the perfect meatless dinner or lunch; and leftovers taste great because the salad really absorbs the citrus dressing.

So next time you need dinner in a hurry, Quinoa Bean Salad might be just the meal to make.

A bowl of Quinoa Bean Salad.

Quinoa Bean Salad

I think black beans or pinto beans would also work well in this salad.

• 1-20 ounce can kidney beans, drained
• about 2 cups cooked and cooled quinoa
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh basil leaves
• the juice of one lemon
• 1/4 cup olive oil
• salt and pepper to taste

1. In a large bowl mix together beans, quinoa, onion and basil. In a small bowl, whisk together the lemon juice and oil. Pour dressing over salad and stir to mix thoroughly; taste and season with salt and pepper if desired. Serve at room temperature or chilled.

lunch box, Main Dishes, Make ahead, Meatless Monday, quick and easy, Salads quinoa salad