Apple Granola Bars

Apple Granola Bars

Kids are always looking for a sweet treat, so what better way to fill that craving then with one of these yummy apple bars. Low in sugar and high in nutrients! The cub thinks they are pretty great!

Apple 1

But first, a cracker! Grandma DiDi recently took a trip to Boston to walk the Boston Marathon Jimmy Fund Walk that raises money for the Dana Farber center and their fight against cancer. While enjoying the city, she stopped in to the famous Eataly and couldn’t resist this cute apron for the cub. Thanks, Grandma DiDi.

Apple 2

The cub helped by chopping up the apples for the apple sauce.

Apple 3

Grandma DiDi showed the cub all the spices that needed to be added to the apple mixture. In went the apples, too.

Apple 4

As always, we must stop and smell the ingredients. It’s part of what makes a great cook!

Apple 5

Stir it up! Then, Grandma DiDi moved it to the stove to heat until the apples become mushy and soft.

Apple 7

While the apple mixture heats on the stove, the cub works on the crust. To be honest, we didn’t add enough sugar to the first recipe and it was lacking in flavor, so we upped it and now it’s delicious. Nothing wrong with a little trial and error until your recipes are just right!

The cub added all the dry ingredients, plus jarred  apple sauce to form the crust. Once it forms, we transferred it to the baking dish.

Apple 8

We used parchment paper under the crust to make clean up and serving easier. Grandma DiDi shows the cub how to press the crust into the bottom of the pan in a nice even layer.

Apple 9

Over on the stove, Grandma DiDi mashed up the apple mixture and poured it over the crust. Spread it thin and it’s time to add the granola.

Apple 11

We used Purely Elizabeth Granola, maple flavor, but you can use any granola you wish.

Apple 12

After it baked for 20-25 mins, we allowed it to cool, then pulled it out of the pan with ease thanks to the parchment paper.

Apple 13

Slice into squares and Voila! Easy and healthy and perfect for a grab and go breakfast or snack.

 

Apple Granola Bars

Ingredients

  • 4 Gala apples
  • 1 tsp cinnamon
  • 1 tsp of cardamom
  • 1 tbsp lemon
  • 1/2 cup jarred unsweetened apple sauce.
  • 1 c. almond flour
  • 1/2 gluten-free flour + 2 tbsp
  • 3 tbsp coconut sugar
  • 1 c. Purely Elizabeth Granola (We used maple walnut flavor)

Directions

  1. Pre heat the oven to 325 degrees and line the 8 X 8 pan with parchment paper so the bars can be easily lifted out of pan to make it a breeze to cut.
  2. Make the applesauce by washing, peeling and cutting up the apples and placing them into a saucepan.  Add the cinnamon and 1/2 tsp. cardamom and cook over low heat until soft and mash with a potato masher.  Add the lemon juice and let cool.
  3. Make the crumb crust. Mix Almond, gluten-free flour, salt, 1/2 tsp. cardamom and sugar into a bowl and mix well with 1/2 cup of jarred applesauce.
  4.  Once mixture becomes more like a dough, press into bottom of 8 X 8 pan.
  5. Pour apple mixture from pan over the crust.
  6. Sprinkle the granola over the top and cook for approximately 20 – 25 minutes.

Cool and cut into squares. Enjoy

Brown Butter Pumpkin Cookies

Brown Butter Pumpkin Cookies

Hello pumpkin season and my favorite time of year! To get in the spirit of the season, we decided to make some delicious pumpkin cookies.

*Warning, these are full of all the delicious ingredients that make cookies so good. Nothing gluten-free, sugar-free, butter free about these bad boys. Because a real cookie should be enjoyed once and awhile! Cookie1

Cooking should always be fun. The cub quickly discovered her reflection in the mixing bowl. A silly conversation ensued.  In the background you can see Grandma DiDi browning the butter over the stove.

Cookie2

Grandma DiDi and the cub worked to add all the dry ingredients to the bowl. The cub helped stir while each one was added.

cookie9

Forget the spoon. Textures are fascinating to toddlers and they learn more by using their hands. The cub rubbed her hands in the flour, lifting it up and watching it fall through her fingers.

cookie3

In goes the cinnamon, but first, stop and smell it.

cookie4

Yum, that pumpkin pie spice smells delicious (and like my favorite season)!

cookie5

After deciding it was time to take her hair down, we were back to finishing the cookies. We mixed the wet ingredients and added raisins for flavor and texture.

cookie6

With curiosity, she watched Grandma Didi add all the wet ingredients to the dry ingredients.  We decided to also add a delicious new find from Trader Joe’s to this recipe.   Pumpkin spiced pumpkin seeds.

cookie7

Time to scoop them onto the cookie sheet. The cub enjoyed using the ice cream scooper to plop the dough on the cookie sheet.

cookie8

These smell as good as they look. The cub thoroughly enjoyed her treat and we were so thrilled to introduce her to a pumpkin cookies. Something we will be enjoying for years to come! Note – This recipe was adapted from sallysbakingaddiction.com

 

 

Brown Butter Pumpkin Cookies

 

Ingredients

  • 1 cup (2 sticks; 230g) unsalted butter
  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 2/3 (208g) cup whole wheat flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice1
  • 3/4 cup (200g) granulated sugar
  • 1/2 cup (150g) packed light or dark brown sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (228g) pumpkin puree ( not pumpkin pie filling and not the whole can) see note at bottom
  • Optional:   golden raisins and pumpkin spiced pumpkin seeds(or plain)

Directions

Preheat the oven to 350 degrees.
  1. Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.  Once browned, remove from heat immediately and allow to cool for 5 minutes.
  2. Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
  3. Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin (see note about blotting). Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.
  4. Add optional ingredients at this time if you choose.
  5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you help out first!
  6. Top with more pumpkin seeds
  7. Bake for 14-15 minutes or until lightly browned and set on the edges.    Cool and store in airtight container in refrigerator or freeze.

NOTE:   For chewier cookies blot the pumpkin in a paper towel lined strainer or bowl and let it sit for 1/2 hour or squeeze it so it becomes drier.