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Baked Truffle Polenta Fries

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Baked Truffle Polenta Fries -- Epicurean Vegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Baked Truffle Polenta Fries -- Epicurean Vegan

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
 1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Baked Truffle Polenta Fries -- Epicurean Vegan

Then cut each slice into thirds.

Baked Truffle Polenta Fries -- Epicurean Vegan

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Baked Truffle Polenta Fries -- Epicurean Vegan

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Baked Truffle Polenta Fries
 
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Author:
Ingredients
  • 1 tube of polenta
  • ⅛ C olive oil
  • 2 Tbs truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into ½" slices.
  2. Then cut each slice into thirds.
  3. Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.
  4. Bake for 30-40 minutes, turning once halfway through. Enjoy!

Papaya Trail Mix

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Papaya Trail Mix -- Epicurean VeganThe Seventh Grader is on a school hiking trip this week, so it gave me an opportunity to make some homemade trail mix that has everything he likes; nothing gets picked over. I also used butter-flavored olive oil that a friend gave me (it’s dairy-free) and works perfectly for trail mix. The subtle buttery taste is amazing. (It works great on pasta, too). Mine is from Rocky Mountain Olive Oil Company in Fort Collins. After the family had some of the mix, I got, “This is all you made?” I’ll be making another batch today.

Papaya Trail Mix -- Epicurean Vegan

INGREDIENTS:
3/4 C almonds, raw and unsalted
3/4 C walnuts, raw and unsalted
1/2 C pumpkin seeds (with the shell), unsalted
1/2 C dried papaya, cut into chunks
1/4 C chocolate chips
Butter-flavored olive oil
1/2 to 1 tsp salt

DIRECTIONS:
Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil—just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.

Papaya Trail Mix -- Epicurean Vegan

Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often—don’t let the nuts burn.

Papaya Trail Mix -- Epicurean Vegan

Let cool for just a minute or two and combine the nuts and papaya in a bowl.

Papaya Trail Mix -- Epicurean Vegan

Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Papaya Trail Mix
 
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Ingredients
  • ¾ C almonds, raw and unsalted
  • ¾ C walnuts, raw and unsalted
  • ½ C pumpkin seeds (with the shell), unsalted
  • ½ C dried papaya, cut into chunks
  • ¼ C chocolate chips
  • Butter-flavored olive oil
  • ½ to 1 tsp salt
Directions
  1. Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil---just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.
  2. Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often---don't let the nuts burn.
  3. Let cool for just a minute or two and combine the nuts and papaya in a bowl.
  4. Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Gluten-Free Granola Bars

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Gluten-Free Granola Bars -- Epicurean VeganThese are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 Cchia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, peeled and pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Gluten-Free Granola Bars -- Epicurean Vegan

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Gluten-Free Granola Bars -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges begin to brown.

Gluten-Free Granola Bars -- Epicurean Vegan

Cool the pan on a rack, then cut into squares. Enjoy!

Gluten-Free Granola Bars
 
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These are packed with nutty love! They're also simple to make and grab while you're on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!
Author:
Ingredients
  • ¾ C quick oats
  • 2 Tbs brown rice flour
  • 2 Tbs quinoa flakes
  • ½ C nuts, chopped (I used peanuts and pecans)
  • ¼ C sunflower seeds
  • ¼ Cchia seeds
  • 2 Tbs flaxseeds
  • ½ C dried fruit, chopped (I used Craisins)
  • ½ C dark chocolate chips
  • 3 Tbs almond butter
  • 1 small avocado, peeled and pitted
  • 2 Tbs brown rice syrup
  • 3 Tbs almond milk
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
  2. Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8" baking pan and press the mixture evenly in the dish.
  3. Bake for 20-25 minutes, or until the edges begin to brown.
  4. Cool the pan on a rack, then cut into squares. Enjoy!

Lemony Quinoa-Almond Granola

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Lemony Quinoa-Almond Granola -- Epicurean VeganOkay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.

INGREDIENTS:
3 C rolled oats
2 C quinoa flakes (look in the cereal aisle)
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp salt
1-1/2 C all-fruit lemon concentrate, thawed
1/2 C brown sugar
1/2 C vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
1 C almonds, chopped
1 C apricots, chopped

Lemony Quinoa-Almond Granola -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.

Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

I added another 5 minutes to the last 15. Ovens temps vary, so check often.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

Lemony Quinoa-Almond Granola
 
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Okay, yes, this is from Big Vegan again. And no, I won't be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I've been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won't be replacing it with it, but it's certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.
Author:
Ingredients
  • 3 C rolled oats
  • 2 C quinoa flakes (look in the cereal aisle)
  • ½ C whole wheat flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1-1/2 C all-fruit lemon concentrate, thawed
  • ½ C brown sugar
  • ½ C vegetable oil
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 1 C almonds, chopped
  • 1 C apricots, chopped
Directions
  1. Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.
  2. Spray a baking sheet with cooking spray. Since I don't have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.
  3. I added another 5 minutes to the last 15. Ovens temps vary, so check often.
  4. Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

 

Fruit and Nut Energy Bars

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Fruit and Nut Energy Bars -- Epicurean VeganI came across these all natural energy bars on Oh She Glows. I made a couple of alterations like using almonds and sunflower seeds instead of walnuts, and using brown rice flour instead of kamut flour. They are chewy, crunchy, a little bit sweet, and ideal for on-the-go. They’re also great for munching on while you’re hiking. The only thing I found was that they didn’t hold together very well for cutting them up. I think part of it, is that I used too small of a pan even though I went with the size recommended in the original recipe. I suggest using a shallow baking sheet, not a 8″ baking dish.

INGREDIENTS:
1/3 C brown rice flour
1/8 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/3 C brown sugar
1 C almonds, toasted
1/2 C sunflower seeds, toasted
1/2 C dried cherries or craisins
12 dates (about a cup), pitted and chopped
1 C apricots, chopped
1 flax egg: 1 Tbs flax meal + 3 Tbs warm water
1 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. Line a 9″x13″ baking sheet with parchment paper; set aside. Toast the almonds and sunflower seeds in a dry skillet over medium heat, stirring often until golden brown. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Stir in the nuts and fruit.

Fruit and Nut Energy Bars -- Epicurean Vegan

Combine the flax mixture with the vanilla and let it sit for 10 minutes. Add the flax meal and almond milk to the dry mix and combine well. Spread the mixture onto the prepared pan. You can press down pretty hard—I would say until the mixture is about a 1/2″ thick.

Fruit and Nut Energy Bars -- Epicurean Vegan

Bake for 33-35 minutes. Remove from the pan and let cool for 10 minutes.

Fruit and Nut Energy Bars -- Epicurean Vegan

Return it back into the pan and place in the freezer for another 10 minutes. Remove from the freezer, cool for 10 minutes and then cut into squares. I’m not sure what the rationale behind this cooling process is, especially since they still fell apart a little when I cut them, but that’s just what the recipe says to do . . .

Fruit and Nut Energy Bars -- Epicurean Vegan

No matter how they’re cut, they’re delicious. Enjoy!

Fruit and Nut Energy Bars
 
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I came across these all natural energy bars on Oh She Glows. I made a couple of alterations like using almonds and sunflower seeds instead of walnuts, and using brown rice flour instead of kamut flour. They are chewy, crunchy, a little bit sweet, and ideal for on-the-go. They're also great for munching on while you're hiking. The only thing I found was that they didn't hold together very well for cutting them up. I think part of it, is that I used too small of a pan even though I went with the size recommended in the original recipe. I suggest using a shallow baking sheet, not a 8" baking dish.
Author:
Ingredients
  • ⅓ C brown rice flour
  • ⅛ tsp baking soda
  • ⅛ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ⅓ C brown sugar
  • 1 C almonds, toasted
  • ½ C sunflower seeds, toasted
  • ½ C dried cherries or craisins
  • 12 dates (about a cup), pitted and chopped
  • 1 C apricots, chopped
  • 1 flax egg: 1 Tbs flax meal + 3 Tbs warm water
  • 1 Tbs almond milk
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. Line a 9"x13" baking sheet with parchment paper; set aside. Toast the almonds and sunflower seeds in a dry skillet over medium heat, stirring often until golden brown. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Stir in the nuts and fruit.
  2. Combine the flax mixture with the vanilla and let it sit for 10 minutes. Add the flax meal and almond milk to the dry mix and combine well. Spread the mixture onto the prepared pan. You can press down pretty hard---I would say until the mixture is about a ½" thick.
  3. Bake for 33-35 minutes. Remove from the pan and let cool for 10 minutes.
  4. Return it back into the pan and place in the freezer for another 10 minutes. Remove from the freezer, cool for 10 minutes and then cut into squares. I'm not sure what the rationale behind this cooling process is, especially since they still fell apart a little when I cut them, but that's just what the recipe says to do . . .
  5. No matter how they're cut, they're delicious. Enjoy!

Reboot Wrap-Up

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So I did about 6.5 days of the reboot and I feel GREAT! I won’t lie . . . it wasn’t easy, but it was well-worth it. I’ve lost about 6 pounds, too. This reboot is a great way to jump start you into healthier eating habits. As much as I loved my vino, I actually didn’t miss it since there were so many other things I couldn’t eat. I discovered new foods and learned to love those green smoothies every morning. I also really loved this mango-strawberry-pineapple-avocado smoothie:

This morning, we headed over to one of our favorite restaurants, The Rainbow.


Restaurant breakfasts can be tough since most items have egg, milk and meat in them. But The Rainbow offers some great vegan items.

As you can see . . . about 98% of the vegan items on the breakfast menu are under “Light & Healthy.” Hmmm . . . what does that tell you? 😉 Anyway, I usually get Dan’s Groatmeal. It’s amazing! It’s a bowl full of oatmeal, granola, fruit and you can order soy milk to go with it. I highly recommend it! Oh—and they also make a vegan coffeecake that is to die for!!

One thing this reboot taught me, was that I needed a new blender. Mine sucked. I had an old Hamilton Beach and the only good thing about it, was the pitcher was glass. That’s how old it was. Anyway, I went shopping at Bed Bath & Beyond and after talking with the electronics guy who went through all the specs of all the blenders, I settled on the Ninja.

This thing is amazing and highly satisfying to use. For $80 (I used one of their 20% off coupons), it comes with a 1000 watts and features a vertical 3-blade system. It crushes ice like nobody’s business. When I fired it up to make smoothies for a picnic this afternoon, The Husband remarked that it sounded like a jet plane taking off. The Seventh Grader joked, “I thought ninjas were supposed to be quiet.”

Mango-Strawberry-Cherry smoothies

For the picnic, I also made some hummus and crock cheez and instead of eating them with bread or crackers, we brought cucumber slices, celery, and yellow & red bell peppers with us.

We also picked up some noodles with sesame oil, cucumber, and cilantro from Whole Foods.

It’s been a delicious day . . . and Moe enjoyed the picnic, too.


Pumpkin-Peanut Butter Dog Treats

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Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganThese are similar to the other dog treats I made, but this time I added pureed pumpkin. I meant to add some fresh parsley and mint, but completely forgot—next time, I guess. We’ll just have to continue to deal with Moe’s stinky breath until it’s time to make more treats. Since commercial treats are full of artificial ingredients, preservatives and animal products, we prefer to make his own treats. It’s especially convenient since Moe has been working on his Canine Good Citizen training so that he can be a therapy dog. Lots of training means lots of treats, so I feel better about loading him up with these and not the gross store-bought ones. I also froze the remaining pumpkin puree to use the next time I make treats.

INGREDIENTS:
1/4 C peanut butter
1/4 C canned pumpkin (make sure it’s just the puree and not the pie-filling that contains spices and other stuff)
1 C water
2 Tbs oil (flax, omega, olive, or vegetable)
1-1/2 C flour
1-3/4 C whole wheat flour
1/4 C fresh mint, minced (optional)
1/4 C fresh parsley, minced (optional)

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine the peanut butter, pumpkin, water, and oil. If using, you can throw in the parsley and mint here, too. Combine until smooth. Slowly add the flours and mix until well combined.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganDivide the dough in half. You may want to cover the portion you’re not using, as it will start to dry out. Working with half the dough at a time is easier. On a lightly floured surface, roll out the dough to about 1/4″ thickness. I then used a pizza cutter to make small squares.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganPlace the pieces onto a large baking sheet. Yes, this step is time-consuming (a great job for the kids to help with!), and you can cut them into any shape and size  you’d like, but this size works great for training and you don’t have to break them up. If you cut them like I did, you’ll get just over 2-1/2 of the baking sheets of them. Bake for 18-20 minutes.

Pumpkin-Peanut Butter Dog Treats -- Epicurean Vegan

They come out pretty crispy, so I pour them into a large metal bowl so I can reuse the pan. Once they’ve cooled, store them in an air-tight container and they will last up to 6 weeks.

They are Moe-Approved!

Baked Fries with Sea Salt and Truffle Oil

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Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganHere I go again with the truffle oil . . . guarantee you’ll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you’d like, but I’m not fond of the peeling process. If they don’t have to be peeled, you can bet I won’t do it. So it’s up to you.

INGREDIENTS:
6-7 small to medium russet potatoes
Truffle oil
Sea salt

DIRECTIONS:
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.

Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganLine a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.

Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganBake for 15-20 minutes, then turn the fries as best  you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!

Baked Fries with Sea Salt and Truffle Oil
 
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Here I go again with the truffle oil . . . guarantee you'll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you'd like, but I'm not fond of the peeling process. If they don't have to be peeled, you can bet I won't do it. So it's up to you.
Author:
Ingredients
  • 6-7 small to medium russet potatoes
  • Truffle oil
  • Sea salt
Directions
  1. Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn't measure it out---I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt---again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
  2. Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
  3. Bake for 15-20 minutes, then turn the fries as best you can. There's no magic way to do this---just flip and move them around so that they don't stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they're tasty on their own without any sauces, but either way, you're sure to enjoy this decadent treat!

 

Chocolate-Espresso Balsamic Granola

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Chocolate-Espresso Balsamic Granola -- Epicurean VeganOh, my. This is good. This is similar to my original granola recipe, but tweaked a little. Flavored oils or balsamic vinegars are ideal for granola. I don’t care for overly sweet granola, so this Chocolate-Espresso balsamic vinegar adds just the right amount of sweetness. Great for cereal, on top of yogurt, or with ice cream. A new olive oil/vinegar shop recently opened up downtown and a friend and I spent at least 45 minutes tasting all their different varieties. I found what I was looking for. A little pricey at $15, it will be slowly savored.

INGREDIENTS:
2 C oats
1 C coconut, shredded
1/2 C wheat germ
1/2 C each: walnuts, almonds, and sunflower seeds
1 tsp salt
1/4 C Chocolate-Espresso Balsamic vinegar
1/8 C brown rice syrup
1/4 C almond milk
1/8 C olive oil
6 to 8 oz dried fruit, such as craisins or cherries

DIRECTIONS:
Preheat oven to 300. Line a large baking sheet with foil, and mist with cooking spray. In a large bowl, combine the oats, coconut, wheat germ, nuts, and salt. In a small bowl, whisk together the balsamic vinegar, oil, brown rice syrup, and almond milk.  Add the wet ingredients to the dry ones and mix well. Spread the granola mixture on the prepared baking sheet; spread it out evenly.

Chocolate-Espresso Balsamic Granola -- Epicurean VeganBake for 35-40 minutes, or until it begins to brown. Transfer to a large bowl and stir in the dried fruit. Once it has cooled, store in an airtight container. Enjoy!

Peanut Butter, Chocolate and Cherry Granola Bites

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Peanut Butter, Chocolate and Cherry Granola Bites -- Epicurean VeganJess at Healthy Exposures posted these last week, and I knew right away I had to try them. I made a few changes, just based on what I had on hand and on my taste preferences, such as subbing brown rice syrup for the molasses, as I’m not big on molasses. You can see her original recipe here.

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs wheat germ
1/2 C peanuts, chopped
1/4 C sunflower seeds
1/4 C chia seeds
2 Tbs flax seeds
1/2 C dried cherries, chopped
1/2 C dark chocolate chips
1/2 a banana
2 Tbs brown rice syrup
3 Tbs almond milk
3 Tbs peanut butter
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. Lightly grease a mini-muffin pan (genius idea, Jess)! Set aside. In a large bowl, combine oats, flour, wheat germ, peanuts, seeds, cherries, and chocolate chips.

Peanut Butter, Chocolate and Cherry Granola Bites -- Epicurean VeganIn a smaller bowl, mash the banana with a fork add the syrup, almond milk, peanut butter, and vanilla. Whisk thoroughly and combine well with the dry ingredients.

Peanut Butter, Chocolate and Cherry Granola Bites -- Epicurean VeganFill the muffin cups with the mixture, pressing down firmly with a spoon. I didn’t fill them quite to the top, but you can—they won’t overflow when they bake. Depending on the size of muffins cups you use, the number you get will be different; I got 15.

Peanut Butter, Chocolate and Cherry Granola Bites -- Epicurean VeganBake 15 minutes, or until the tops turn a golden brown. These make such a great little snack and I imagine, a heck of a lot healthier than store-bought granola bars. As an alternative, you can use a 8″ baking pan and then cut them into squares after they bake. Either way, you’re sure to enjoy them, especially since they’re so simple to make.

Peanut Butter, Chocolate and Cherry Granola Bites -- Epicurean Vegan

Peanut Butter, Chocolate and Cherry Granola Bites
 
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Jess at Healthy Exposures posted these last week, and I knew right away I had to try them. I made a few changes, just based on what I had on hand and on my taste preferences, such as subbing brown rice syrup for the molasses, as I'm not big on molasses.
Author:
Ingredients
  • ¾ C quick oats
  • 2 Tbs brown rice flour
  • 2 Tbs wheat germ
  • ½ C peanuts, chopped
  • ¼ C sunflower seeds
  • ¼ C chia seeds
  • 2 Tbs flax seeds
  • ½ C dried cherries, chopped
  • ½ C dark chocolate chips
  • ½ a banana
  • 2 Tbs brown rice syrup
  • 3 Tbs almond milk
  • 3 Tbs peanut butter
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. Lightly grease a mini-muffin pan (genius idea, Jess)! Set aside. In a large bowl, combine oats, flour, wheat germ, peanuts, seeds, cherries, and chocolate chips.
  2. In a smaller bowl, mash the banana with a fork add the syrup, almond milk, peanut butter, and vanilla. Whisk thoroughly and combine well with the dry ingredients.
  3. Fill the muffin cups with the mixture, pressing down firmly with a spoon. I didn't fill them quite to the top, but you can---they won't overflow when they bake. Depending on the size of muffins cups you use, the number you get will be different; I got 15.
  4. Bake 15 minutes, or until the tops turn a golden brown. These make such a great little snack and I imagine, a heck of a lot healthier than store-bought granola bars. As an alternative, you can use a 8" baking pan and then cut them into squares after they bake. Either way, you're sure to enjoy them, especially since they're so simple to make.

 

 

 

 

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