| 1 Cup (Almond or/Cashew/Peanut/Sunflower) Butter |
| ¼ Cup Honey or Agave Nectar |
| 1+1/2 Cups (Almonds/Walnuts/Sunflower Seeds/Cashews |
| 1 Cup Unsulfured (Mango/Cherries/Raisins/Blueberries/Apricots/Cranberries) |
| 4 Cups Brown Puffed Rice Cereal (Gluten Free Versions work too) |
| ¼ TSP Salt |
| 2 TSP Vanilla Extract |
| Wax paper, a 9” X 13” pan and a saucepan |
| Step 1: Place dried fruit and roasted nuts in a food processor or blender and pulse until coarsely ground. Set aside. |
| Step 2: Mix your nut butter and sweetener (honey or agave) in a saucepan over medium heat until smooth. Continue heating until slightly bubbly. Remove from heat. |
| Step 3: Add salt, vanilla, mix in thoroughly. Add fruit/nut mixture, mix again. Add puffed rice, mix until coated. Mixture will be extremely thick at this point. Line 9”X 13” pan with wax paper. |
| Step 4: Scoop mixture into wax paper-lined pan and spread evenly. Place another sheet of wax paper on top and press down firmly with a spatula or a rolling pin. |
| Step 5: Place pan in a refrigerator for at least 2 hours. |
| Step 6: Remove pan from fridge, pull firm mixture from pan using the bottom layer of wax paper and place on cutting board. Cut into desired size and enjoy! |
| These bars will hold for a week or more in a plastic bag in the fridge and hold up very well in a back pocket if wrapped in foil or cling wrap. |
| 4 tablespoons unsalted butter |
| 2 leeks, well washed and coarsely chopped |
| 2 stalks celery, coarsely chopped |
| 2 medium carrots, scrubbed and coarsely chopped |
| 1 butternut squash |
| 2 tart apples, peeled, cored and coarsely chopped |
| 2 teaspoons coarsely chopped fresh rosemary |
| 3 cups chicken stock |
| 1 cup apple cider |
| |
| Cut the butternut squash in half and remove the seeds. Place in a roasting pan, cover with foil and roast 35-40 minutes at 425 degrees until tender when pricked with a fork. Remove from oven, let cool and then scoop out the filling from the skin, discarding the rind. |
| Melt the butter in a large soup pot. Add the leeks, celery and carrots. Sauté over medium-high heat until the leeks are tender and very fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered, over low heat, about 30 minutes. Remove from the heat and allow to cool. |
| Puree the soup in a blender. Return to the soup pot and season to taste with salt and freshly ground black pepper. |
| 1-2/3 cups all-purpose flour |
| 1-1/2 cups sugar |
| 1 teaspoon baking soda |
| 3/4 teaspoon salt |
| 1/2 teaspoon ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| 1/4 teaspoon baking powder |
| 1/4 teaspoon ground cloves |
| 1 cup canned pumpkin |
| 1/2 cup water |
| 2 eggs |
| 1/3 cup canola oil |
| 1 cup chopped peeled tart apples |
| 3/4 cup chopped walnuts |
| In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. |
| Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (12 slices) |
