Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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Creative Holiday Cookies: Fennel Pistachio Cookies
December 07, 2009
These Fennel-Pistachio Cookies are so delicious. I know it sounds a little strange, but the combination of fennel seeds, lemon zest, and amaretto, is incredible. See me on Tuesday morning CBS 42 in Birmingham on “Wake Up Alabama” between 6 and 7 a.m making Chipotle Chocolate Cookie as well as these and Cinnamon Chai cookies. I developed this recipe for http://butterisbest.com. Butter is great to use for holiday baking, especially cookies.
Fennel-Pistachio Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
Preparation
1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Reduced-Fat Desserts for Parties: Dark and Semisweet Chocolate Brownies
November 11, 2009
I have a lot of of television cooking segments coming up next month in Birmingham and Nashville. One of which is making “lower” fat desserts. Everyone wants ideas for great, easy desserts to take to a party, and if they are reduced-fat, even better. I like to use a combination of dark and semisweet chocolate and all egg whites in these Dark and Semisweet Chocolate Brownies. Feel free to make them with or without nuts but just remember: keep a glass of cold milk (or red wine) nearby.
Dark and Semisweet Chocolate Brownies
Prep:
15 minutes
Cook:
20 minutes
Yield:
2 dozen
Ingredients
1 cup semisweet morsels
1/2 cup butter, cut into pieces
4 egg whites
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup dark chocolate morsels
1/2 cup chopped nuts (optional)
1/2 cup butter, cut into pieces
4 egg whites
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup dark chocolate morsels
1/2 cup chopped nuts (optional)
Preparation
1. Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan.
2. Melt 1 cup semisweet morsels in a large heavy-duty saucepan over low heat; stir until smooth. Remove from heat; stir in egg whites. Stir in flour, sugar, vanilla and baking soda. Stir in dark chocolate morsels and nut, if desired. Spread in prepared baking pan.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack. Cut into bars.
2. Melt 1 cup semisweet morsels in a large heavy-duty saucepan over low heat; stir until smooth. Remove from heat; stir in egg whites. Stir in flour, sugar, vanilla and baking soda. Stir in dark chocolate morsels and nut, if desired. Spread in prepared baking pan.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out slightly sticky. Cool completely in pan on a wire rack. Cut into bars.
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Leigh and Zachary’s Favorite Chocolate Chip Cookies
October 16, 2009
Everyone thinks Leigh and Zachary, my middle and youngest children, are twins. They are actually two years apart, but they are so close in size that I get that question all of the time. They are both incredible kids and are huge food lovers as well as helpful in the kitchen. This is one of their favorite chocolate cookies from Southern Living magazine. If you’re looking for a wonderful but basic Chocolate Cookie recipe, look no further.
Classic Chocolate Chip Cookies
Prep:
30 minutes
Cook:
14 minutes
Yield:
5 dozen
Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
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Kid’s Favorite Fall Treat: Pumpkin Maple Cookies
August 14, 2009
I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year.
Pumpkin Maple Cookies
Prep:
30 minutes
Cook:
15 minutes
Yield:
31/2 dozen
Ingredients
21/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze
Preparation
1. Preheat oven to 350F.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.
3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.
4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.
For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.
One Response to “Kid’s Favorite Fall Treat: Pumpkin Maple Cookies”
healthy food says:
August, 14 2009at 10:08 pm
[...] Kid’s Favorite Fall Treat: Pumpkin Maple Cookies I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year. Up? 0 Comments Leave a Comment [...]
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Lower-Fat Cookies: Chocolate-Chocolate Chip Cookies
June 25, 2009
With only 118 calories and 6 grams of fat, you can make these easy, delicious cookies with ease. Instead of using store-bought cookie dough, try these heavenly chocolate delights. It’s the end of June, and I’m in heavy recipe testing for Christmas cookies-just one of the perks and odd things to work on Christmas in the summer and summer in the heart of Winter.
Chocolate -Chocolate Chip Cookies
Prep:
15 minutes
Cook:
9 minutes
Yield:
21/2 dozen
Ingredients
8 ounces semisweet chocolate chocolate chips
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
Preparation
1. In a double boiler, stir 8 ounces chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
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Simple and Low-Fat Oatmeal Chocolate Chip Cookies
June 12, 2009
Making lower fat cookies is always a challenge, but this time I wanted to make one of my favorite combinations-oatmeal and chocolate chip. I made these the other day just when three of my oldest son, Alec’s friends walking through the door, and they were so excited to have hot, fresh cookies out of the oven. When I told them they were low-fat, they said, “No way!”
Low-Fat Oatmeal Chocolate Chip Cookies
Prep:
12 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
11/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2 Responses to “Simple and Low-Fat Oatmeal Chocolate Chip Cookies”
Stacy Levin says:
June, 12 2009at 04:37 pm
This is my favorite cookie recipe!:) This recipe was listed in Cooking Light last year. I love making it with white chocolate chips, pecans, and dried fruit. It is also good to put 3/4 tsp of vanilla and 3/4 tsp of almond extract.
Meredith says:
June, 13 2009at 04:16 pm
These look scrumptious!!!
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Low Calorie, Low-Fat Layered Cookie Bars: Hello Dolly Bars
May 27, 2009
My college friend, Kelli, was the first young person I met who really knew how to cook. Her mom was the best cook that I remember. I loved to go to her house in Nashville during breaks and holidays because she was a such a great hostess, and this is the type of thing, as a teenager, I never forgot. She always sent us home with “Hello Dolly” cookies, which I never heard of until then. Now, these cookies are a staple at my house, and my kids love them too. These are great to make during the summertime while the kids are out of school. They’re so easy, even the kids can join in. Using smaller amounts of chocolate and butterscotch, fat-free sweetened condensed milk and water with the butter cuts down on the calories and fat. These are 123 calories per serving and 4.4 grams of fat so enjoy.
Layered Cookie Bars-Hello Dolly Bars
Prep:
15 minutes
Cook:
25 minutes
Yield:
24 servings
Ingredients
11/2 cups graham crackers crumbs
2 tablespoons butter, melted
1 tablespoon water
1/2 cup semisweet or dark chocolate chips
1/2 cup butterscotch chips
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (14-ounce) can fat-free sweetened condensed milk
2 tablespoons butter, melted
1 tablespoon water
1/2 cup semisweet or dark chocolate chips
1/2 cup butterscotch chips
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (14-ounce) can fat-free sweetened condensed milk
Preparation
1. Preheat oven to 350F.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat into an even layer (don't press too firmly). Sprinkle chocolate and butterscotch over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350F for 25 minutes or until lightly browned and bubbly around the edges. Cool completely on a wire rack.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat into an even layer (don't press too firmly). Sprinkle chocolate and butterscotch over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350F for 25 minutes or until lightly browned and bubbly around the edges. Cool completely on a wire rack.
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Easy and Healthy Homemade Granola Bars
April 24, 2009
One of my very favorite things in the world is granola. Most of the time, I have to battle myself not to buy it, because once I start eating it, I can’t stop. I also have prepared many granola recipes, but again, I have to limit myself. So, when I was asked to come up with some healthy breakfast recipes for a national food magazine, one of my recipe concepts was a granola, Breakfast Bar. I really wasn’t sure if I could get the recipe to work, but on the second try, it was a home-run. I was so excited, and I couldn’t wait to share them with friends. I went straight from recipe testing to a tennis lesson with my tennis pro, Bob (who isn’t a health nut), and he said, “Wow” and “delicious”, and I feel healthy already”. I know you will agree. These are a more than a wow!
Homemade Granola Bars
Prep:
15 minutes
Cook:
20 minutes
Yield:
Yield: 16 to 20 servings
Ingredients
1 cup pecans
1 cup almonds
1/2 cup dried apricots
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
1/2 cup dried pineapple
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand "Erewhon")
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup almonds
1/2 cup dried apricots
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
1/2 cup dried pineapple
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand "Erewhon")
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x-9-inch metal baking pan.
2. Combine pecans almonds and next 2 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.
3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.
4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.
2. Combine pecans almonds and next 2 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.
3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.
4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.
4 Responses to “Easy and Healthy Homemade Granola Bars”
amy says:
April, 24 2009at 03:25 pm
I have been looking for these!!! Can't wait to make them!!
shane says:
April, 24 2009at 08:49 pm
Alison, these look wonderful. All I could find in the grocery store was papaya nectar, is that close enough of a substitute for the agave nectar?
Alison Lewis says:
April, 25 2009at 11:32 am
they are great! Let me know if you like them!
Alison Lewis says:
April, 25 2009at 11:33 am
No, you really need the agave nectar which you can find at Whole Foods grocery for sure!