Crunchy Granola Bars

We really like crunchy granola bars but can't eat the popular ones on the market due to the added soy protein, eggs and dairy.  So I decided to create my own recipe.  Here is one that I tried today.  I forgot about them.  OOPS!  So the edges are a little brown.....well really brown but DG thinks they taste like roasted marshmallows.  LOL!  I am pleased with them and thought others might like them as well.  They do contain quite a bit of sugar between the honey and the brown sugar.  I did not mess with that yet.  ;)

Crunchy Granola Bars

3/4 c melted coconut oil
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
3/4 c brown sugar

Mix together as well as possible.  Immediately  pour into:

4 cups GF oatmeal
1 c unsweetened coconut
1/2 - 3/4 chopped dark unsweetened chocolate *

Mix thoroughly until everything is incorporated.  Press into an 10 x 15 jelly roll pan.  Bake at 450.  MAKE SURE YOU WATCH THEM!!!!!!!!!!!!  When they are evenly browned, remove from the oven.  Score/cut with a pizza cutter.  Allow to cool completely.  Remove from pan and break apart.  YUMMY!

* Make sure to use dairy free unsweetened chocolate or dark chocolate

Yummy Oatmeal

1 medium apple, peeled, cored and diced
3/4 c gf oatmeal
1 1/2 c milk product or water
pinch of salt
1 t cinnamon
1/2 t nutmeg
1/2 t vanilla
1-2 T brown sugar
1/4 c golden raisins

Peel, core and dice medium cooking apple.  Add apple, oatmeal to boiling milk.  Turn down heat to medium.  Stirring occasionally cook for about 5 minutes.  Remove from heat.  Add cinnamon, nutmeg, vanilla and brown sugar.  Stir in raisins if desired.  Serve hot.  Enjoy!

NOTES:  I use rice milk with no difficulties in the cooking process.  If you want to go completely milk free, just use water although I have also heard that you can use apple juice.  If you use apple juice, taste before adding the sugar as apple juice will give a natural sweetness to the oatmeal.

I also will make enough to save for Leftover Oatmeal Pancakes.

Leftover Oatmeal Pancakes

My friend Bethany has a great cooking blog.  I have wanted to try these  pancakes for several weeks.  They were "blow your socks off" good!  Probably the best pancakes I have ever had.  I also liked that I did not feel guilty eating them due to the high amount of fiber and protein that is packed into them.

Leftover Oatmeal Pancakes
~ RidgetopFamilyFarm - Sonlight Forums

1 c. gf flour
1/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 c. cold cooked oatmeal***
2 eggs
1/2 c. milk or dairy free milk
2 T. oil or melted butter or coconut oil

Mix dry ingredients together; add to oatmeal and mix. Mix wet ingredients in another bowl, then stir into oatmeal mixture. Cook on lightly greased griddle over medium-high heat. Use 1/4 cup of batter per pancake. Makes about 10 pancakes.

Notes: These are thick and puffy pancakes that taste wonderful, thanks to the cinnamon!! A pastry cutter is perfect for getting the leftover oatmeal to mix evenly with the dry ingredients.

Country Mustard

This is what I would normally use as a glaze on my ham and then serve as an accompaniment at the table.  It does take some planning in order to have it on hand.

1/3 c whole mustard seeds
1/3 c powdered mustard
2/3 c cold water
1/2 c cider vinegar
1/4 c dark brown sugar, firmly packed
1/ 1/2 T gf flour
1 1/2 t salt
1/2 t ground allspice
1/4 t ground cinnamon

Using a nonreactive saucepan, combine the mustard seeds, powdered mustard and cold water.  Set aside for 10 minutes.  Stir in vinegar, brown sugar, flour, salt, allspice and cinnamon.  Bring to a boil over medium high heat, stirring constantly.  Cook until thickened, about two minutes.  Pour into dish, cover and refrigerate overnight.  Next morning using a wire whisk, beat until smooth.  Return to refrigerator until read to use.  Stir before using.

Braised Red and Green Cabbage

This is delicious!  My 6 year old daughter asks for this whenever we have pork for dinner.  I will say that this recipe makes a very large amount.  I kept this in the fridge for about two weeks as we ate it.  Keep it in an air tight container as the vinegar seems to have a preserving effect on the cabbage.  

Braised Red and Green Cabbage

1/2  head red cabbage
1/2 head green cabbage
1 c dry red wine
3 T apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cloves
2 tsp ground cinnamon
2 bay leaves, whole
3 T sugar
1 c whole cranberries
2 cooking apples, peeled and chunked


Shred cabbage.  Combine wine and vinegar.  Preheat dutch oven over medium high heat.  Add liquid.  Add cabbage. Cover and bring to boil.  Once a boil has been reached, reduce heat, cooking for about 5 minutes.  Add remaining ingredients.  Cook an additional 20 minutes.  Stir occasionally.  Remove bay leaves prior to serving.

Serve with Easy Roast Pork Loin.