New Blog

Check out my new blog at:

http://pinchanddashchef.blogspot.com/


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imageAfter apple picking a few weeks ago I am still on apple overload. I have made apple pancakes, apple banana bread, apple oatmeal and eaten about a million apple slices. I think my family may be getting sick of apple flavored everything. Here is my last attempt to use up the apples. This is also a healthy, non sugary snack for our 22 month old toddler. And I happen to make them gluten free as well.

 

 

 

 

 

 

Apple-Pecan Granola Bars

Adapted from http://www.brighteyedbaker.com/

Ingredients
4 ounces pecans (1 cups-I used chopped pecan pieces)
1 cup rolled oats (I used Gluten free)
3/4 cup pitted and halved dates
1 teaspoons cinnamon
1/4 teaspoon salt
2 small or 1 large chopped apples (any kind)

Instructions
1. Preheat oven to 350°F.
2. Line an 8″ square pan with parchment paper, leaving enough parchment on the sides to use as “handles” for pulling out the
finished bars.
4. Place the nuts and oats in a food processor along with the dates, cinnamon, and salt.
Process until the mixture is coarse and crumbly, with no large pieces remaining. Add the
chopped apple and pulse in until there are no longer any large chunks left.
5. Transfer the mixture to the prepared pan, using a wide, flat spatula to pat it down into a flat and
compact layer. It doesn’t have to fill the whole pan, just form into a square.
6. Bake the bars in the preheated oven for 20 minutes. Cool for 10-15 minutes, and then slice into
bars. Store in an airtight container in the fridge.


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My first exploration with Paleo baking. As my son has become a much pickier eater in recent weeks, I have been struggling to get some healthy  fat into his diet. Since banana bread seems to be one of his favorite foods, I figure I would put a spin on in. With a little help from paleoaholic.com, I created this new favorite for my almost 2 year old.

 

 

 

 

 

 

 

Banana Apple Paleo Bread

  1. Preheat oven to 350 degrees and grease loaf pan
  2. Combine the baking powder, almond meal, apples, baking soda, cinnamon, bananas and eggs and mix well.
  3. Add chopped pecans, mix and pour into the loaf pan.
  4. Bake for 50 min or until toothpick comes out dry
  5. Let bread sit for 10 min and remove to completely cool
  6. Serve and Enjoy

Sorry for no pictures of baked bread, it gotten eaten too quickly before pictures could be taken :)

 

 


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Brussels Sprout Salad

 

 

 

 

 

 

 

 

 

 

A perfect starter or side dish to a fall meal.

Raw Brussels Sprout Salad

1 1/2 lbs brussels sprouts

1/2 cup Parmesan cheese

1/4 cup walnuts, chopped and toasted

Juice of 2 lemons

2 tbsp olive oil

Salt and Pepper to taste

 

Finely chop brussels sprouts using a sharp knife, a mandoline, or a food processor with a slicing attachment.   Combine all ingredients. Make 30 minutes prior to eating to allow the brussels sprouts to soften.


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Pinch and Dash April’12


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