28
Recipes...
NO-BAKE OATMEAL
RAISIN BARS
Ingredients
2 1/2 cups (about 14 ounces) raisins
1 1/2 cups (5 1/4 ounces) rolled oats
1 cup (4 ounces) walnuts
1/2 cup shredded (or dessicated) coconut
1/2 plus 1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (2 1/2 ounces) sunflower seeds
Directions
1. Line 8- by 8-inch pan with parchment paper. Toss
raisins, oats, walnuts, coconut, salt, and vanilla in large
bowl to combine. Place mixture in food processor (if
too small to fit entire batch, do in 1/2 batches) and
process just until mixture forms large clumps.
2. Transfer mixture back to large bowl, add sunflower
seeds, and press with hands to form one large mass.
Firmly press into pan and let sit until set, about an
hour. Remove from pan and cut into bars.
PUMPKIN RAISIN
FLAX MUFFINS
Fiber-Filled Pumpkin Muffins For Days When You
Need a Quick Breakfast
Ingredients
1 1/2 cups whole-wheat flour
1/2 cup ground flaxseed
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/2 cup maple syrup
1 3/4 cups pumpkin puree
1 large egg
1/4 cup whole milk
1/4 cup water
1 tablespoon vanilla
1/3 cup virgin coconut oil
1/2 cup raisins
1/2 cup walnuts
Directions
1. Preheat oven to 400°. Combine flour, flaxseed, bak-
ing powder, spices, and maple syrup in a medium-size
bowl.
2. In another medium-size bowl, combine pumpkin,
egg, milk, water, vanilla, and coconut oil, and beat
with a whisk until smooth.
3. Slowly pour pumpkin mixture into the dry ingre-
dients. Stir from the bottom of the bowl until the dry
ingredients are all moistened. Add raisins and walnuts.
4. Spoon batter into muffin cups greased with virgin
coconut oil or butter. Bake for 20-25 minutes, or until
lightly browned on top.
