The Gang

The Gang
October 2008 Sweet Potatoe Harvest

About Me

I am a busy mommy of 6, seeking to be a loving, godly helpmeet to my husband and a biblical discipler to my children. God has blessed us with a child with Autism. May the lessons that the Lord is teaching me and our family be a blessing to you and yours!

My Favorite Books

  • Bible
  • Created to be His Helpmeet by Debi Pearl
  • Four-Season Harvest by Eliot Coleman
  • Having a Mary Heart in a Martha World by Joanna Weaver
  • Home Cheese Making by Ricki Carroll
  • Nourishing Traditions by Sally Fallon
  • Shepherding a Child's Heart by Tedd Tripp
  • The Excellent Wife by Martha Peace
Monday, May 19, 2008

One challenge I have found during our transition to a nourishing lifestyle is that of having snacks on hand for the kids to grab quick. Fruit is GREAT! However, my kids go through it faster than I am able to shop. Today I'm sharing a couple recipes that don't necessarily meat the qualifications of the Nourishing Traditions style of cooking but they are a much better snack than what you get buying granola bars from the store. I found this recipe when I was on a quest for a healthy granola bar for my children that did NOT have High Fructose Corn Syrup. I make these 2 times a month and we've taken them to "pot luck" type activities where they have been a huge hit! They are GREAT for camping, hiking, and sack lunches. Enjoy!

Homemade Granola

4 cups oats NOT quick. Use old fashioned, rolled or thick cut oats.
2 cups nuts (I use a combination of raw almond-sliced or chopped, pecan, peanut, cashew, etc.)
1/4 cup sesame
1 c non sweetened coconut flakes
1/4 c wheat germ (I use 1/4 cup of my freshly ground flour)
1/2 cup sunflower seeds
1/2 cup Virgin Coconut Oil (you can use sunflower or safflower if you are not yet a convert to Nourishing oils. Do NOT use olive oil, it has too strong of a flavor)
1 cup Honey (you can add a little mor honey if you like it a bit sweeter)
1/2 cup raisins
1/2 cup other dried fruit

Cooks note: In my opinion this recipe needs a little cinnamon. However, my family are not real cinnamon fans so I haven't added it yet. If you enjoy cinnamon and plan to add dried apples, you'd want to add 1 tsp cinnamon to the granola mix before baking.

Combine all the ingredients in a large bowl until mixed well. Divide the mixture between 2 Large Stoneware Bar Pans or Jelly Roll Pans. Cook in a 300 degree oven for 30 minutes. Be sure to stir the granola every 10 minutes in order to allow for even browning. Remove from the oven and pour onto parchment or wax paper. Add raisins and other dry fruit if you want to. Allow to cool completely then break it up and store it in an air tight container. We love sprinkling a tablespoon or 2 onto our yogurt or yogurt/fruit bowls.

Chewy Granola Bars
Recipe courtesy Family Circle Magazine
1/2 cup plus 2 tablespoons packed light-brown sugar (I use sucanat)
1/4 cup plus 2 tablespoons honey
1 tsp vanilla
1/4 cup unsalted butter
3 cups granola (see recipe above)
1/2 cup coconut (the recipe calls for sweetened, I use unsweetened and works great)
1/2 cup golden or regular raising (I leave these out because my family does not like raisins, instead I'll add another 1/2 cup of raw nuts: pecans, peanuts, or cashews)
3/4 cup chocolate chips or carob chips
1/2 cup slivered or sliced almonds

1. Combine sugar, honey, vanilla and butter in a medium-size saucepan. Bring to a boil over medium heat. Lower the heat and let it simmer for 2 minutes or until the sugar is dissolved. Allow mixture to cool for a couple minutes.

2. Meanwhile combine granola, coconut, raisins, 1/2 cup chocolate chips and almonds in a large bowl.

3. Stir brown sugar mixture into the granola mixture. Spread into a 13 X 9 baking pan. Press the remaining chocolate chips into the top. Refrigerate 2 hours or until completely cooled. Allow to sit at room temp for 15 minutes before cutting into bars.

Cooks note: If you double the recipe you can spread it into a Stoneware Bar Pan or Jelly Roll Pan.