Muesli Bites with Peanut Butter and Nutella
Makes about: 12 bites (tablespoon-sized)
Prep time: 5-10 minutes
Bake time: 15 minutes
This was basically turning breakfast into portable balls. They’re both crunchy and chewy because there’s still all the delicious stuff from the muesli.
1 ¼ cup muesli (I used Bob’s Red Mill)
1.5 tbsp nutella
1.5 tbsp peanut butter
1 egg white
Blender/food processor and hand mixer
1) Preheat oven to 350F. Line baking sheet with parchment paper.
2) Pulse muesli in blender until the pieces look like large pieces of sand.
3) Add in nutella and peanut butter and pulse.
4) In a separate bowl, beat the egg white until stiff.
5) Mix together egg white and the mixture of muesli, peanut butter, and nutella.
6) Scoop onto baking sheet by tablespoons.
7) Bake 350F for 15 minutes.
Pear Oatmeal Pancakes with Sautéed Cinnamon Pear Topping
Inspired by Cookin Canuck; Pancakes adapted from Martha Stewart
These healthy and delicious oatmeal pancakes are topped with a healthier version of pear pie.
Makes about: 12 small (3’’) pancakes
Prep time: 20 minutes
Cook time: ~8-10 minutes/batch
1 cup whole-wheat flour
2 tbsp brown sugar
1.5 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup oats (I used muesli)
1 cup soymilk
2 small pears, grated (about 1 cup)
Sauteed cinnamon pears
1.5 tsp butter
4 small pears (2 cups), peeled and chopped
1.5 tsp brown sugar
1 tsp cinnamon
1. Mix together flour, sugar, baking powder, salt, cinnamon, and oats. If desired, use a food processor or immersion blender to grind the dry mixture into a coarse meal. (This makes for a smoother pancake with smaller oat chunks).
2. Mix in soymilk, eggs, and grated pears.
3. To make pancakes, use a pancake griddle or use a nonstick pan over low-medium heat. When the edges have cooked, flip the pancake.
4. To make the cinnamon pear topping, melt butter over medium heat. Add pears, sugar, and cinnamon. Mix to combine. Cook over medium heat, stirring occasionally, until the liquid has thickened. (The pears will ooze some juice when you cook them).
5. Spoon finished topping over pancakes and enjoy!
Source: Smitten Kitchen
These lovely scones are can be cut into a variety of shapes and decorated in a variety of ways. Yum!
Makes about: 16 scones
Prep time: 15 minutes
Bake time: 12-15 minutes
2 cups all-purpose flour
1tbsp baking powder
3 tbsp sugar
½ tsp salt
5 tbsp unsalted butter, cut into small pieces
½ cup dried cranberries, chopped
1 cup heavy cream
1. Preheat oven to 425F.
2. Combine flour, sugar, baking powder, and salt.
3. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough. Alternately, use two knives, or a blender, or a food processor.
4. Add in dried cranberries.
5. Pour cream into the dry mixture and stir to combine until dough forms.
6. Form dough into a ball and divide in half.
7. Pat each half into a circle and cut into 8 wedges with a knife.
8. Place wedges ½ inch apart on baking sheet. (If desired, sprinkle tops with sugar)
9. Bake 12-15 minutes until top is slightly golden brown.