Tosca Reno - My Favorite Recipe: Super Moist Banana Walnut Bread

Ready in 75 minutes • Makes 9 servings

• 1/4 cup + 1⁄2 tsp organic raw coconut butter, divided
• 1⁄3 cup whole wheat pastry flour
• 2 tbsp ground flaxseed
• 1⁄2 tsp sea salt
• 1⁄2 tsp baking soda
• 1⁄4 tsp baking powder
• 1⁄4 cup organic raw turbinado sugar
• 2 tbsp unsulfured blackstrap molasses
• 1⁄2 cup low-fat milk or soy milk
• 3 large very ripe bananas, mashed
• 1⁄3 cup chopped, unsalted walnuts

Instructions:

1. Place oven rack in lower third of oven and preheat to 350°F. Grease a 5″x9″ loaf pan with 1⁄2 teaspoon coconut butter.
2. In a medium bowl, whisk together flour, flaxseed, salt, baking soda and baking powder.
3. In the bowl of an electric mixer, combine remaining coconut butter with sugar and molasses on medium-high speed, until thoroughly mixed. Add flour mixture and mix on medium speed until mixture resembles coarse grains of wet sand. Stop mixer and use a rubber spatula to scrape sides and bottom of the bowl, then mix for a few more seconds to ensure that all ingredients get thoroughly combined. Add milk and mix on low speed to combine. Remove bowl from mixing stand, and fold in bananas and walnuts to combine.
4. Scrape batter into greased baking pan and place in oven to bake until a toothpick inserted into the center comes out clean, about 60 minutes. Remove and let cool slightly before removing from pan. Serve warm or let cool on a rack. Can be stored for two days at room temperature with a tea towel draped overtop, and then in the refrigerator for an additional three days (if there is any left!).

Nutrients per serving: Calories: 222, Total Fats: 8 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 187 mg, Total Carbohydrates: 35g, Dietary Fiber: 6 g, Protein: 4 g, Iron: 3 mg

lion house oatmeal fudge bars

i made these the other night for a party.  they were a huge hit!

makes 36 bars
1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups quick-cooking rolled oats
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
¼ cup margarine
2 teaspoons vanilla
1 cup chopped walnuts, optional

preheat oven to 350 degrees f. grease a 9 × 13-inch baking pan and set aside.
cream together butter and brown sugar in a large mixing bowl; add eggs and vanilla. sift flour, baking soda, and salt into a small bowl, and then add to creamed mixture. mix in oats.
combine sweetened condensed milk, chocolate chips, and margarine in a heavy saucepan, and heat until chocolate is just melted. stir in vanilla and nuts.
spread two-thirds of the dough into prepared baking pan. spread with chocolate mixture. drop remaining one-third of dough on top by spoonfuls. bake 25 minutes. cool and then cut into bars.

raw cookie dough bites

raw cookie dough bites

the girls love these because they think they are chocolate chip/oatmeal cookie dough balls! 

from adashofcompassion blog.

Ingredients

• 2/3 cup raw almonds
• 2/3 cup raw walnuts
• 2/3 cup raw oat flakes (see note below)
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/4 cup raw agave nectar
• 2 tsp pure vanilla extract
• 3 tbsp cacao nibs or dark chocolate chips

Instructions

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Chewy Cherry Almond Granola Bars

This recipe comes from Iowa Girl Eats blog.  These are sooooo good!  Of course, I added some chocolate chips.  Dark chocolate, cuz it's healthier.

Chewy Cherry Almond Granola Bars

Makes 16 thin bars
Adapted from Joyful Abode
Ingredients:
1 cup whole almonds
1 cup pecan halves (could use walnuts)
1 cup old fashioned oats
1 cup dried cherries, chopped if large
2 Tablespoons sesame seeds
1/4 cup + 2 Tablespoons honey
3 Tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
dash of cinnamon
Directions:
1. Add 1/2 cup each of almonds, pecans, and old fashioned oats into a food processor. Process until fine (not too long or it will start to turn into nut butter!) then pour into a large bowl. Roughly chop the remaining pecans and almonds, then add the bowl. Add remaining old fashioned oats, cherries, and sesame seeds, then mix well and set aside.
2. Combine honey, coconut oil, salt, vanilla & almond extracts, and cinnamon in a small saucepan over medium heat. Stir until the mixture melts, then foams, then cook for 15 seconds longer. Pour over nut mixture and mix thoroughly to coat all the ingredients.
3. Line a half sheet pan or 8×8 pan with enough saran wrap or parchment paper to let it hang far over the sides, then pour in granola. Press very, very firmly with your hands or something with a flat bottom (may need to spray it with non-stick spray.) Wrap the overhanging saran wrap or parchment paper up over the sides and refrigerate until firm, about 4 hours.
4. Using a sharp knife, cut chilled granola into bars. Wrap individually in saran wrap and store in the fridge or freezer.

This is from Whole Living Magazine.  I substituted spinach for the collards and forgot the ginger and it was really good.

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture.

Ingredients

Serves 4

• 4 cups chicken stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup smooth almond butter
• 1 cup collard leaves, coarsely chopped
• 2 tablespoons minced fresh ginger
• Coarse salt and freshly ground black pepper
• 1 lime, cut into wedges

Directions

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls, and squeeze with lime wedge.

From Whole Living, January/February 2011

southwest pasta salad with grilled chicken

another great recipe from mary e ross in salt lake city, utah.

2 cups fusilli, rotelle or other salad pasta

1/2 lb skilness boneless chicken breasts or chicken tenders with tendons removed and lightly seasoned with oregano, garlic powder and lemon pepper or salt and pepper and grilled or baked

1/2 cup ripe olives, thinly sliced
1/2 medium red bell pepper, thinly sliced or chopped
1/2 medium orange, yellow or green bell pepper, thinly sliced or chopped
1/2 cup shredded jicama
1/2 cup shredded carrot
2/3 cup chopped tomatoes
2/3 cup fresh or frozen and thawed yellow or white corn
2/3 cup cooked or canned firm black beans, rinsed and drained
1/2 small red or white onion thinly sliced in rings and quartered
1/4 cup fresh, chopped cilantro
1 1/2 cups lime chili cheese ranch dressing

*cook pasta without salt and oil.  pasta should be al dente.  drain and rinse with cold water. 
*mix all spices together and season both sides of chicken.  place chicken on a baking sheet covered with foil or parchment paper and bake in a 350 degree oven for 20-25 minutes until juices run clear; or wrap seasoned chicken in a tight foil package and cook on grill for 15-20 minutes. 
*in a large bowl, add cooled pasta together with chicken, olives, peppers, jicama, carrot, tomatoes, corn, beans, onion and cilantro.  gently toss 3/4 of dressing with pasta mixture.  refrigerate salad and remaining dressing until chilled, 2-3 hours.  just before serving, toss salad with remaining dressing and fresh ground pepper to taste.

lime chili cheese ranch dressing
1/2 cup low fat mayo
1/2 cup fat free sour cream
1 green jalapeno, minced
1 red chili pepper, minced
1 clove garlic, minced
3 tbs fresh lime juice
2 tbs seasoned rice vinegar
2 oz low fat feta cheese
up to 1/4 cup low fat buttermilk or skim milk
salt and pepper to taste

*in a blender, food processor or in a small bowl using a wire whisk, combine mayo together with sour cream, peppers, garlic, lime juice, rice vinegar and feta cheese.  thin to a desired consistency with buttermilk or skim milk and season to taste with salt and white pepper. 
1 1/2 cups lime chili cheese ranch dressing

banana bread

this is my version of banana bread, which is really the better homes & garden cookbook version, but with a few changes.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 egg
1 cup mashed bananas (3-4 bananas)
1/4-1/2 cup sugar
1/4 cup applesauce

combine egg, bananas, sugar and applesauce.  add to flour, baking powder, baking soda and cinnamon.  combine gently.
bake in 350 degree oven for 50-55 minutes in a loaf pan.