Recipe: Apple “Oatmeal Cookie” Granola

Apple Oatmeal Cookie Granola

Easier than a “no bake” oatmeal cookie

 

I named this recipe “oatmeal cookie” because that is the closest I can come to the emotion that overcame me as I bit into this granola.   

 

Oatmeal Cookie

 

This is made in your Excalibur dehydrator, using Paraflexx sheets.  You will set the temperature to approximately 125° F and allow it to run overnight.  At least, that is what I did but it was so perfectly crisp that I do believe less time or lower heat might be possible.  If you prefer “living foods” closer to raw, try a lower temperature—either way you will still end up with a healthy oatmeal cookie like product. 

 

The yield for this recipe was three trays. Play with the ingredients.  For instance I did not use all raisins, I combined them with dehydrated berries from my pantry.  I also mixed walnuts and pecans because I could not decide between the two. 

 

 

recipe for oatmeal cookie

 

5 medium apples, sliced and peeled

6 cups rolled oats

1 cup nuts

1 cup raisins

Dehydrated crumbled raspberries, to taste (optional)

1 cup maple syrup

2 cups warm-hot water

 

 

In a separate bowl, mix the maple syrup with water.  Set aside.

 

 

 Maple Syrup Mixture

 

 

In a large bowl, mix all of the other dry ingredients for this no bake oatmeal cookie.  Stir in maple syrup mixture. 

 

Mix Dry Ingredients

 

Dump mixture onto dehydrator trays.  Turn on the dehydrator and forget about them until morning, and then enjoy your chewy oatmeal cookie with your yogurt!

 

This is a great snack recipe for kids.  Give this recipe a try and tell me what you think below in the comments section. 

 

Chaya

 

 

Apple Butternut Squash Soup

Apple Butternut Squash Soup

Autumn in a bowl!

 

Apple Butternut Squash

 

Apple Butternut Squash anything makes me excited it is autumn.  Oooh, am I ever excited about leftovers for lunch!

I served this apple butternut squash soup with my bread—with one main exception!  When I was ready to bake bread this week, I realized all-too-late that I did not have enough honey.  Without time to run to the store, I substituted ½ cup molasses instead.  My bread was rich, dark, and moist.  It has a complex flavor that any true bread-lover would savor.  It was a perfect pairing (with real butter) to this warming and filling soup.

 

 

Notes:

* This butternut squash apple soup can easily be vegan—substitute vegetarian broth and a nut milk for the cream.

* I love the rich flavors of the spices and so I am personally heavy-handed.  I add more than what I listed for you.  You will need to use your discretion on the amount of the spices.

* This apple butternut squash soup recipe is creamy, rich, and more filling than most.  Hubby and myself only ate one bowl and were full.  If you are forever looking for a meatless meal that actually fills you, this is it!

 

Apple Butternut Squash Soup

1 yellow onion, chopped

5 small apples, chopped (no need to peel)

2 butternut squash, steamed or boiled

1 quart liquid broth (I used home-canned turkey broth)

½ cup water

1 quart half-and-half or thick cream (ideally cream from raw milk where it is legal)

½ stick butter

1 tsp lemon juice

3 bay leaves

1-2 tsp dried nutmeg, to taste

3 tsp dried sage

1-2 pinches salt, to taste

Pepper to taste

 

Directions:

 

Sauté onion and apples in butter.  Add chunks of squash to a cast iron skillet, along with the lemon juice, bay leaves, nutmeg, sage, salt, and pepper.  Sauté the butternut squash and apple mixture only a few minutes with all of the spices, and then add ½ cup water to simmer for 5 minutes.

Transfer to a pot, add broth and cream.  Simmer for approximately 15 minutes.  Add additional seasoning to taste. 

 

Put portions in a blender to create a creamy finished product. 

 

Serve with fresh bread and butter!

 

I hope that you enjoy this Apple Butternut Squash treat as much as we do.  It is even better on the second day!  Give this a shot and leave a comment below to let us know what you thought of it.

 

Chaya