Store bought granola bars may seem like a healthy choice but they can be filled with sugar, fat, and preservatives. Why not skip the boxed variety and make your own bars at home?
Healthy Granola Bars
2 cups old fashioned rolled oats
1/2 cup brown sugar
1/2 cup milled golden flax seed
1 tsp ground cinnamon
1 cup whole wheat flour
1 cup raisins or dried cranberries
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
½ cup applesauce or blueberry applesauce
1/2 cup canola oil
2 teaspoons vanilla extract
Non-stick cooking spray
Preheat the oven to 350 degrees. Generously grease a glass 9x13 inch baking pan with non-stick cooking spray. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, applesauce, oil and vanilla. Mix well. Pat the mixture evenly into the prepared pan. Bake for 20-30 minutes in the preheated oven, just until the bars begin to turn golden at the edges. Remove from oven as soon as they begin to brown around the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Store bought granola bars may sound healthy but they can be filled with sugar, fat, and artificial ingredients. Why not make your own great tasting bars at home? These are packed with old fashioned oats, whole wheat flour, milled flax seed, honey, and cranberries. Your kids will love them (and so will you)!
Every Healthy Hands Cooking student will receive their very own student manual with healthy recipes, nutrition tips, quizzes, exercises, and more! What a great tool to take home and share with the family!
Your kids are going to love these!
High in fiber and fresh fruit and low in sugar, these whole wheat blueberry banana muffins make a great after school snack or lunch time treat.
Banana Blueberry Muffins
1 ¾ cups flour (1 cup white, 3/4 wheat)
2 ½ tsp baking powder
½ tsp salt
½ cup sugar
1 large egg, lightly beaten
1 cup mashed ripe banana
½ cup milk
1/3 cup vegetable oil
½ cup fresh or frozen blueberries
Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine egg, banana, milk, and oil; add mixture to dry ingredients stirring until just moistened. Fold in blueberries. Spoon batter into greased muffin pans filling three-fourths full. Bake at 400 degrees for 18 to 20 minutes or until golden brown.
Your kids will love the taste of this easy and fresh snack they can make themselves at home.
Ask them to make a list of their favorite fruits and then show them how three simple ingredients can make a yummy fresh fruit dip.
My kids love fresh pineapple, mango, kiwi, bananas and strawberries.
Strawberry Fruit Dip:
2 (8 oz.) strawberry yogurt
1 (8 oz.) light cream cheese, room temperature
1 c. crushed fresh strawberries
Combine and chill. Use as a dip for fresh strawberries, pineapple, bananas, grapes, and other fruit.
Directions: Cut a 4 lb baking pumpkin in half and remove the seeds and pulp. Place each cut side down in a pan of water and bake at 325 for 45 minutes. Remove the pumpkin and mash with fork. Meanwhile, in a pot, heat 5 cups of chicken broth, salt, ground pepper, thyme, garlic powder, onion powder and pumpkin for 30 minutes. Remove and blend in batches in a blender until smooth. Return to pot and add fat-free half and half cream (or milk) and heat through. Ladle into bowls and top with dried parsley flakes. Serve with hot buttered 7 grain toast.