Energy Bars

Recipe from The Food You Crave by Ellie Krieger

Husband-Tested in Marimar’s Kitchen (Alice’s daughter-in-law)

Makes 24 bars

Back when our son first got married, I was delighted to find that he had chosen an excellent cook for his lifetime mate.  She and I enjoy cooking and baking very much and have shared recipes over the years.  This recipe came from a cookbook that I had given her (I own a copy too).  She made these bars for us to snack on during a recent visit to their home in Mexico.  I love that they are not too sweet.  They are chewy and slightly crunchy and perfect with a cup of coffee or tea and a piece of whole fruit for a mid-day pick-me-up. 

Cooking spray

1 cup quick-cooking oats

½ cup shelled unsalted raw sunflower seeds

½ cup toasted wheat germ

¼ cup whole-grain pastry flour or whole-wheat flour

½ cup dried apricots

½ cup raw almonds

½ cup raisins

½ cup pitted dried dates

½ cup nonfat dry milk

½ teaspoon ground cinnamon

1/3 cup pure maple syrup (not pancake syrup)

2 large eggs

Preheat the oven to 350F.  Coat a 9” X 13” baking pan with cooking spray.  Place the ingredients, except the maple syrup and the eggs, in a food processor and pulse until everything is finely chopped.  Add the syrup and the eggs and pulse until the mixture is well combined.  It will resemble a coarse paste.  Transfer to the baking pan and spread evenly to cover the bottom.  Bake until lightly browned, about 20 minutes.  Allow to cool for 15 minutes, then cut into 24 bars (each about 3” x 1½”.)  Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.

Nutritional Info: (per bar) 133 calories; fat 5 grams (1.8 g mono; 2 g poly; 0.6 g sat.); protein 5 grams; carbs 20 grams; fiber 2.5 grams; cholesterol 21 mg; sodium 19 mg.  Each bar is an excellent source of manganese and a good source of fiber, phosphorus, protein, and thiamin.

Honey-Wheat Batter Bread

1 loaf (20 thin slices)

Recipe from Betty Crocker Under 350 Calories

Husband-Tested in Alice’s Kitchen

Whether you are a beginner baker or a pro in the baking department, this is a lovely little loaf of homemade goodness that’s simple to make.  There’s no need to knead the dough.  It’s completely prepared in your mixer.  After a couple of quick rises, it’s time to pop it in the oven.  It has a nice, tight crumb and so it’s easy to slice.  I like that it’s made with some whole-wheat flour and wheat germ.  There’s just a hint of honey-butter flavor in each bite, but don’t let that deter you from serving it up with a slather of butter and a little honey or homemade jam.  Have it toasted with your breakfast or have it warm with a bowl of soup.

1 package active dry yeast

1 ¼ cups warm water (105 to 115 F)

1 cup all-purpose flour

1 cup white whole-wheat flour or whole-wheat flour

2 Tablespoons wheat germ

2 Tablespoons honey

2 Tablespoons unsalted butter or shortening

2 teaspoons Kosher salt

Plus…

1 cup white whole-wheat flour or whole-wheat flour

Dissolve the yeast in the warm water in a large bowl.  Add all the ingredients except 1 cup white whole-wheat flour.  Beat on low speed until moistened.  Beat on medium speed for 2 minutes, scraping the bowl occasionally.  Add the remaining 1 cup white whole-wheat flour and stir for 1-1 ½ minutes more.  Scrape the batter from the sides of the bowl.  Cover the bowl and let the batter rise in a warm place for 45 minutes or until doubled.

Grease a 9 X 5 X 3-inch loaf pan.  Stir down the batter by beating about 35 strokes.  Spread the batter evenly in the prepared pan.  The batter will be sticky.  Use floured hands to smooth the top of the loaf a bit.  Allow the loaf to rise about 30 minutes or until the batter is about 1 inch below the top of the pan. 

Heat the oven to 375F.  Bake for 45-50 minutes or until the loaf is brown and sounds hollow when tapped.  Immediately remove from the pan.  Brush the top of the loaf with melted butter, if desired.  Cool on a wire rack.

Nutritional Information:  (1 of 20 slices) 75 calories (82 calories if using butter); 2 g protein; 13 g carbs; 2 g fat; 0 mg cholesterol; 220 mg sodium

Carrot Bread

Recipe from Smith & Hawkins Gardeners’ Community Cookbook

by Victoria Wise

Husband-Tested in Alice’s Kitchen

Make this loaf to serve with a vegetable or bean soup. It has a nice crumb and just a smidgeon of sweetness with the carrots, honey and orange juice.   

1 package active dry yeast

½ cup fresh orange juice, warmed

1 Tablespoon peanut oil or other vegetable oil

1 cup all-purpose flour plus more for kneading

2 Tablespoons honey

1 teaspoon ground cardamom

1 teaspoon salt

2 large eggs, well beaten

1 cup grated carrot

2 cups wheat germ

Sprinkle the yeast over the warmed orange juice in a large bowl.  Let it rest until bubbly, about 15 minutes.  Lightly grease a 9” x 5” loaf pan.

Add the oil, 1 cup flour, honey, cardamom, and salt and beat until smooth.  Add the eggs, carrot, and wheat germ and beat to a smooth but still we dough.

Flour a board or counter and your hands.  Knead the dough for 5 minutes or until it gathers easily into a non-sticky ball.  (Add flour as needed.) Transfer the dough to the loaf pan and pat to fill the pan in a loaf shape.  Cover and set aside in a warm place until risen to the top of the pan, 1 to 1 ½ hours.

Preheat the oven to 200F.

Place the loaf in the oven and bake for 20 minutes.  Increase the oven heat to 250F and continue baking for 15 minutes more.  Increase the oven heat once again to 350F, and continue baking for 20 to 25 minutes or until the bread pulls away from the sides of the pan and a knife inserted in the center comes out clean.  Transfer the pan to a rack and let it rest for 10 minutes.  Remove the loaf from the pan.  Place the loaf back on the rack to cool.  Slice and serve.  Keep at room temperature, wrapped, for up to 2 days.