I was planning on waiting until Sunday to share more recipes with you, but after reading Matt’s post yesterday on the Health Benefits of Raisins, I couldn’t wait! The little raisin packs quite a nutritional wallop (click to read more of the benefits of raisins), resveratrol alone makes me want to eat as many of these little gems as I can. Today I included some tried and true, basic raisin recipes. For the Homemade Granola and Trail Mix Bars, feel free to play with different seeds and nuts – the possibilities are endless! From my kitchen to yours, enjoy.
Amy, a.k.a. Mrs Toronto.
Cinnamon Raisin Smoothie
2 ripe small/medium bananas, fresh or frozen
1/2 to 2/3 cup milk
2 to 3 tablespoons raisins
2 tablespoons maple syrup or light brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
*optional, 1 scoop vanilla protein powder
Combine all ingredients in a blender and blend until smooth and creamy. Serve immediately. Enjoy!
4 cups old fashioned oats
1/2 cup wheat germ
1/4 cup flax seed
1 teaspoon cinnamon
1/2 cup chopped almonds
1/4 cup brown sugar
1 teaspoon salt (optional)
1/3 cup vegetable oil
4 tablespoons maple syrup
1/2 cup water
1 teaspoon vanilla
1 cup raisins
non-stick cooking spray
Preheat oven at 300F.
In a large bowl, combine the oats, wheat germ, flax seeds, cinnamon, almonds, brown sugar and salt (if using); mix well.
In another bowl, mix the oil, maple syrup, water and vanilla.
Pour the liquid mixture over the dry ingredients and mix well.
Spread over a shallow baking dish sprayed with nonstick spray.
Bake for 50-60 minutes, stirring every 15 minutes. The last 10-15 minutes add the raisins.
Cool in pan on wire rack. Store in an airtight container.
3 cups rolled oats
1 cup almonds
½ cup flax seeds
1 cup sunflower seeds
1 cup crispy rice cereal, ideally a brown rice cereal
1 cup dried cranberries
½ cup diced dates or raisins
½ cup unsweetened shredded coconut
½ cup honey
1 cup almond or any nut butter
1 tsp pure vanilla extract
½ tsp cinnamon
½ tsp salt
2 large eggs, beaten
non stick cooking spray
Preheat oven to 350 F.
Spray 9×13-inch pan with cooking spray and line with parchment paper, leaving ends lying over edges of pan. (This will allow you to lift granola bars out of pan with ease.)
Spread oats, almonds, flax seeds and sunflower seeds on baking sheet and toast in oven for eight minutes. Remove from oven and stir. Return to oven and toast for another eight minutes. Place in large bowl.
Add rice cereal, cranberries, dates and coconut to toasted oat mixture and stir to combine.
In saucepan, combine honey, nut butter, vanilla, cinnamon and salt. Place over medium heat and stir for approximately five to seven minutes. Add to oat mixture and stir to combine. Let cool.
Add eggs and stir to combine. Spread granola mixture in pan, pressing with back of spoon to smooth it out. Sprinkle with chocolate chips (if using) and press into granola.
Bake for 20 to 25 minutes or until granola is golden brown. Let cool in pan for 25 minutes. Cut into bars and place pan in refrigerator for 30 minutes. Break apart bars and store in refrigerator until ready to be eaten. Enjoy!
This article was researched and written by Follow @MrsToronto1
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