Latest Recipes

Scallop Wrapped w/Bacon, Tomato & Basil: Killer Appetizer!

Posted by Jennifer Cote

I just made these for a fancy, four-course New Deli Dinner Party. Wow, they were a hit! Yes, scallops are a bit pricey, but aren’t they worth it on special occasions?!

Large scallops make these especially succulent. Small scallops can often be rubbery but the large ones seem to be juicer and tender.

The recipe isn’t too complicated; the tricky part is to cook the bacon until just soft and slightly browned in parts. Then it is perfect to roll the scallops up with. Makes 10-20 pieces (depending on size of scallops), serving 5-10 people.

Scallop Appetizer

INGREDIENTS

  • 12 oz. medium thick bacon
  • 1 lb. scallops (of the “10-20 pc. per pound” size)
  • 1/2 pt. Cherry Tomatoes
  • Fresh Basil, Spinach, or other Herbs

PREPARATION

1. Preheat oven to 375 degrees. Grill bacon just until slightly golden but still quite soft. Set aside. Use: > 12 oz. bacon

2. Drain fat out of pan. Using same pan, turn on high; add five or so scallops at a time to hot pan. After browning on one side, turn scallops over, turning pan off and letting scallops cook about five minutes more. Use: > 1 lb. large-sized scallops

3. Repeat this process, getting pan good and hot before adding scallops, so they will brown nicely. Brown one side, turn over, turn pan off, and let sit in pan again to cook until almost done.

4. Prep veggies. Cut cherry tomatoes in half; use one half per scallop. Pull off leaves of fresh basil (or cilantro, spinach, or whatever else is on hand). Cut leaves into strips if they’re large. Use: > 1/2 pt. cherry tomatoes > Fresh basil (or other fresh herb, or spinach)

5. To put appetizers together, wrap a slice of the cooked bacon around each scallop. Top with basil and tomato, adhering all of it together with a toothpick. Depending on size of scallop, this may take a half slice (or up to almost a whole slice) of bacon per scallop.

6. Put prepared Scallop Wraps on foil and bake in 375 degree oven until hot and cooked through, about 10 more minutes.

Bacon wrapped scallops w/ basil, cherry tomatoes

Hebrews 12:2 Christmas Verse: “…for the joy set before Him”

Posted by Jennifer Cote

“”…fixing our eyes on Jesus, the pioneer and perfecter of faith. For the joy set before him he endured the cross…”

Hebrews 12:2

Every Christmas, my husband gets the lights going on the cross he made at our back fence. My husband’s a rather quiet, subdued guy, if you don’t know him. I always think it is so cool that, despite what could be perceived as a lack of emotion, he has such a sweet heart. His wife didn’t suggest this project for him, and there was no pressure to “keep up with the Jones'”… he just wanted to put a cross out there, to help us all remember what Christmas is really about.

"But for the joy set before Him...Then spring comes, and the fig tree that serves as a backdrop for that cross starts filling up with leaves. By summer, from the inner yard, you would never even know a cross was there.

Isn’t that so much like our lives? The busyness of any given season might crowd out the view of that cross. But when all is barren, in the quiet, dark times of our souls, we can look out and remember the cross. Christmas lights adorn the makeshift cross in our back yard, but the true light of Jesus adorns the cross that He was on. A perfect reminder indeed, of what this season is about!

Wallpaper: Desktop Backgrounds w/Verses

I’ve shared a few full-size pics below, if you happen to want to put some Christmas desktop wallpaper on your computer/laptop/whatever. Just click on the images to view (left click on appropriate monitor size, then right click and choose “set as desktop background”).

(I don’t put the full-size pictures on this page, or the page would take too long to load, since the file’s kind of large.)

Click here for Background for wider monitors

Click here for Background for shorter monitors

Chicken Cordon Bleu, Easy-Style (Just Bake!)

Posted by Jennifer Cote

This is an elegant recipe, perfect to serve at a dinner party. Although preparing this dish is typically a more elaborate process, the method is streamlined here. The main secret to a tender dish that is cooked through is to pound the chicken breast out thin. It is then rolled up with a thin slice of ham, Swiss cheese, and a few toppings, and baked.

“Seasoned oat flour” keeps this dish gluten-free, although one can substitute bread crumbs for a more traditional preparation. (See note at bottom of recipe.) Serves 8.

Baked Chicken Cordon Bleu

INGREDIENTS

  • 2 TBS. rolled oats*
  • 1/2 tsp. sea salt*
  • 1/2 tsp. sage*
  • 1 tsp. onion flakes*
  • 2 lb. chicken breast
  • 1/3 lb. thin-sliced ham (or prosciutto)
  • 8 oz. grated or thin-sliced Swiss cheese total (divided)
  • Parsley, chopped, for garnish

PREPARATION

1. Make a seasoned “oat flour”, then set aside. For that, process until fine in a blender or food processor: > 2 TBS. rolled oats > 1/2 tsp. sea salt > 1/2 tsp. sage > 1 tsp. onion flakes

2. Butter or oil the bottom of a baking dish (approx. 15×11”).

3. Cut the chicken breast into portion sizes. Two pounds will make about eight 4-ounce servings. Use: > 2 lb. boneless, skinless chicken breast

4. Slip chicken breasts into a sturdy plastic bag to pound (which makes for easier clean-up). Pound each piece with a meat mallet; flatten to about 1/4-inch.

5. Set eight small pieces of Swiss cheese aside for topping. (Or about a third of the total.) On top of the chicken, layer ham, then Swiss cheese. Use: > 1/3 lb. thin-sliced ham > Approx. 5-6 oz. thin-sliced (or grated) Swiss cheese (reserving some)

6. Roll each piece up and place in baking dish, large enough for the rolled-up chicken to fit in without squishing, but without much space between each piece. This way, it will cook through but won’t dry out.

7. Sprinkle the seasoned oat flour on top of the chicken. Bake at 375 degrees about 20 minutes.

8. Top with remaining Swiss cheese and bake again for about 20 minutes, until cheese is nicely melted. Sprinkle with parsley before serving.

* For a more traditional version, substitute 1 c. bread crumbs for the oats, salt, sage and dried onion. Each portion of chicken/ham/Swiss then gets rolled in the bread crumbs and browned in some oil in a pan before baking for 20-30 minutes more.

Poppy Seed Dressing for a Waldorf Salad (Plus Variations)

Posted by Jennifer Cote

See bottom of page for variations on the poppy seed dressing. Raspberry Vinaigrette or Cranberry Vinaigrette can be easily made by adjusting a few of the dressing ingredients. The Cranberry Vinaigrette was a huge hit, served to 240 folks at our church’s annual Christmas Dinner. We just added thin-sliced red onion and dried cranberries to some spring greens. Quite a festive holiday salad!

The Poppy Seed dressing below can be simply mixed up in a bowl, hand-whisking the olive oil into the other ingredients—no blender clean-up. (The stirring method is convenient when making a smaller batch of the dressing.)

For a “Waldorf” style salad, Bosc pears are excellent; they have a firm, crunchy texture. But other pears (or apples, or even dried fruits), can substitute. Vary the salad by leaving out the blue cheese or replacing with crumbled goat cheese. Serves 8-10 (with extra dressing).

Sweet Salad Dressings, HomemadeINGREDIENTS

  • 3/4 c. sugar
  • 1/3 c. white vinegar
  • 2 tsp. prepared Dijon, or similar mustard
  • 1 scant tsp. salt
  • 1 c. olive oil
  • 1/2 Tbs. poppy seeds
  • 2 bags of mixed baby greens
  • 2 or 3 thin-sliced pears, dipped in lemon (or sub apples)
  • 2/3 c. pecans, toasted (or raw)
  •  (Optional) 4 oz. blue cheese, crumbled

PREPARATION

1. For dressing, bring the following to a boil in a saucepan, to dissolve sugar: > 3/4 c. sugar > 1/3 c. white vinegar

2. Use a blender (or immersion blender) to mix dressing, or hand whisk in a bowl. Mix well with the dissolved sugar/vinegar mix: > 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt

3. Last, blend in: > 1 c. olive oil > 1/2 Tbs. poppy seeds

4. This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad: > 2 bags of mixed baby greens > 2 or 3 thin-sliced pears, dipped in lemon > 2/3 c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled

 

VARIATIONS

For a delicious “Raspberry Vinaigrette”, steep a pint or more of fresh or frozen raspberries in white vinegar for several weeks. “Brewing” yields a delicious raspberry vinegar with no additives. Substitute 2/3 c. raspberry vinegar for the 1/3 c. white vinegar in above recipe. Omit the poppy seeds.

For “Cranberry Vinaigrette”, add 1 c. cranberries to the sugar/vinegar mix in above recipe; cook until cranberries pop (about five minutes or so). Strain mixture into a blender; add the mustard, salt, and olive oil, blending until smooth. (Omit poppy seeds.)

 

French Onion Soup- A New Deli Fave

Posted by Jennifer Cote

CLASSIC FRENCH RECIPE, EASY STYLE

The following large recipe is convenient to make, since it freezes well. Allow time for the onions to cook slowly on low heat, with an occasional stir. They need to be almost overflowing in the pan initially; they will “sweat” this way, creating enough moisture in the pan so that they’ll cook tender, without burning. (If sparsely covering the pan, they will be too dry and will burn more easily.) The onions shrink down considerably, and stirring them becomes easier; as the juices start evaporating, the onions should brown slightly between stirrings. In this way, the onions develop a rich, caramelized flavor.

Grateful-Table-French-Onion-Soup

Store-bought stock is the simplest option, but if meals are often made using roasts of beef or chicken, the raw materials are on hand for making a delicious broth. Pans should be “deglazed” after roasting meats—this is a fancy name for adding water to the pan and scraping until all the flavorful bits are dissolved into the liquid. That liquid can be strained, and should be refrigerated until the fat layer formed on top has hardened and can be removed. Save up these liquids in the freezer, if desired, until enough has accumulated.

Also, to make a traditional stock, one can simmer a chicken carcass after roasting it for another meal; this, added to any drippings collected from deglazing roasting pans, will create an exceptional French Onion Soup!

Another handy trick involves using red wine vinegar when making the roux for the soup. The flour/sugar/salt mixture dissolves smoothly into the red wine vinegar, which can then be easily added to the hot stock, stirring until a bit thickened. Vermouth is typically added to French Onion Soup, and can be used in place of the red wine vinegar for a more traditional soup. But red wine vinegar is an economical substitute, and works well, adding a touch of tang to the savory, sweet blend of other ingredients.

Serves 8-10 (3 qts or so).

INGREDIENTS

  • 3-5 lb. sliced yellow onions
  • 2 TBS. olive oil
  • Approx. 1/4 c. water
  • 2 qt. (8c.) chicken stock, plus beef drippings* and water as needed, to make 8 c.
  • 1/4 c. flour
  • 1/4 c. brown sugar (loose-packed)
  • 1 TBS. salt
  • 1/4 c. red wine vinegar (or red wine or vermouth)
  • 3 c. or so croutons
  • 1/2 lb. or more grated Swiss cheese
  • 1 c. Parmesan cheese

PREPARATION

1. Saute in 12″ iron frying pan : > 3-5 lb. sliced yellow onions > 2 TBS. olive oil > Approx. 1/4 c. water

2. Stir often at first, on medium-high heat, until they soften up. Then turn heat down, stirring occasionally, cooking for an hour or so, until sweet and browned.

3. Heat in large 4-qt. pot: > 2 qt. (8c.) Chicken Stock, plus beef drippings and water as needed, to make 8 c.

4. Mix the following well with a fork until smooth: > 1/4 c. flour > 1/4 c. brown sugar (loose-packed) > 1 TBS. salt

5. To the flour/sugar/salt mix, stir in: > 1/4 c. red wine vinegar (or red wine)

6. Bring stock to a boil, adding the above mix, stirring well. Boil on medium high for 2 minutes. Add sauteed onions last. Serve hot soup topped with croutons, broiled with Swiss cheese and Parmesan on top. Chill any extra soup, putting up into quart or pint containers for longer keeping. Lasts 2-3 weeks in the refrigerator, or two months in the freezer.

* Beef Drippings: After roasting a cut of beef of your choice, add 1 c. water to the roasting pan. Let the drippings dissolve; heat if desired. Strain the juices, storing up a quantity until you have enough for soup. (Fat will congeal on top after refrigerating, making it easy to remove.)

Red Lentil Soup w/Sweet Potatoes: Easy, Quick

Posted by Jennifer Cote

Part of the appeal of red lentils and sweet potatoes is: they cook very quickly when added to a pot of hot water. Sweet potatoes are also low on the glycemic index–always a plus.

Bowl of Curried Sweet Potato Soup

A bit of paprika brightens up the color of the soup, as red lentils lose their unique salmon/orange color after cooking. (Tomato paste can be substituted for the paprika, if desired.) Extra curry powder and a dash of coconut milk are also options. Either way, it’s a great vegan soup option. Serves 6-8.

INGREDIENTS

  • 2 qt. boiling water
  • 1 lb. Red Lentils (about 2 c.)
  • 1 lb. peeled, cubed sweet potatoes (about 2 med.)
  • Splash of olive oil
  • Half a red pepper, diced
  • Half a green pepper, diced
  • 1/2 TBS. paprika
  • 3/4 tsp. salt
  • 1/2 tsp. hot sauce (or 1/4 tsp. cayenne)
  • 1 tsp. curry powder*
  • Optional: 1/2 c. coconut cream

PREPARATION

1. In soup pot, add: > Approx. 2 qt. boiling water > 1 lb. red lentils (available in Indian section of large grocery stores, or health-food stores)

2. Cover with a lid and turn off while prepping the sweet potatoes. (Red lentils are delicate beans, so take care to not burn. Also add to simmering lentils: > 1 lb. peeled, cubed sweet potatoes

3. Let the above simmer with a lid on, stirring occasionally, until sweet potatoes are tender, about 20 minutes. (Lentils will appear to have “dissolved”.) Meanwhile, grill until quickly over high heat in a separate pan: > a splash of olive oil > Half a red pepper, diced > Half a green pepper, diced

4. Mix the following in a separate bowl before adding to the soup, to insure no lumps: > 1/2 TBS. paprika > 3/4 tsp. salt > 1/2 tsp. hot sauce (or 1/4 tsp. cayenne) > 1 tsp. Curry Powder > A splash of soup liquid for mixing > The grilled peppers

5. To the pot of cooked soup, add the spice mix. Stir well. Ready to serve!

*Change up the curry blend by adding other favorites. Toast in a pan first, any of the following: Fenugreek seeds, cardamom seeds (out of the pod), and/or coriander seed. Grind the freshly-toasted spices in a mini-coffee grinder, adding curry powder and/or turmeric as desired, to create your own curry blend.

Christmas Blondies w/Cranberries, Pistachios, Cocoa Butter

Posted by Jennifer Cote

This is a festive, colorful cookie bar recipe that uses seasonal ingredients; fits right into the holiday menu!

I had hoped to make a “White Christmas Brownie” by substituting white chocolate for chocolate chips in my traditional brownie recipe. I discovered it was not an even trade—the first batch was a goopy mess, since white chocolate doesn’t substitute straight up for regular chocolate (it has too much milk fat in it). Plus, the brownies wouldn’t turn out white (even when excluding the egg yolks). So I gave up on the “white” idea.

White Chocolate Christmas Blondies

Earlier this year I had purchased some cocoa butter online, as I knew it was one of the ingredients in many chocolate products. I had visions of making white chocolate confections. But after receiving my purchase, I came to believe that “cocoa butter” might more accurately be called “cocoa wax”, since this fragrant ingredient, which smells so delicious, doesn’t exactly melt in one’s mouth.

But cocoa butter is a good ingredient, especially when mixed in with other ingredients. It’s full of flavor! I decided to put it to work in this recipe, for a “White Chocolate Blondie”. All in all, it seems that this is an excellent way to use cocoa butter.

 Makes 12 pcs.

INGREDIENTS

  • 1/4 c. (1/2 stick) butter
  • 1/4 c. cocoa butter (or sub coconut oil or butter)
  • 3 TBS. water
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1 c. flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 c. cranberries, dried
  • 1 c. pistachios, shelled and chopped

PREPARATION

1. Microwave 1-2 minutes in ceramic bowl (or heat on stove to melt): > 1/4 c. (1/2 stick) butter > 1/4 c. cocoa butter (or sub coconut oil or butter) > 3 TBS. water > 1 c. sugar

2. Add, mixing in until smooth: > 2 eggs > 1 tsp. vanilla > 1/2 tsp. almond extract

3. Stir salt and baking soda into the flour, using: > 1 c. flour > 1/4 tsp. salt > 1/4 tsp. baking soda

4. Next, add all the dry ingredients into the melted butter/sugar/egg mix, folding in until mixed together. Use: > The flour/salt/baking soda mix > 1 c. dried cranberries > 1 c. pistachios, shelled, chopped

5. Pour into buttered 7×11″ pan (or larger). Bake at 350 degrees for 20-30 minutes. Cut when cooled.

Fudge: Jen’s Three Fave Recipes (Easy, Easier, & Awesome!)

Posted by Jennifer Cote

It’s the time of year for “gifts from the kitchen” (for other homemade gifts, see here). When I’m in a hurry to pull off last-minute gifts, I’ll usually make this toffee recipe, since it has ingredients that I usually have in the cupboard- butter, brown sugar, nuts, and chocolate chips. (Plus, the toffee only takes seven minutes to make. Seven!)

But when I’ve planned ahead, I like to make fudge for gifts too. The following are my three favorite fudge recipes; you can get creative and add extra ingredients, but these are (in my opinion!) great core recipes to start with.

Chocolate Fudge w/NutsJen’s Three Fave Fudge Recipes

The quick fudge uses a minimum of over-processed ingredients, and is quite tasty. The traditional fudge recipe is more authentic, but a bit more complicated. It requires a candy thermometer, and needs to be beaten vigorously. An old-fashioned method called for it to be beaten with a wooden spoon (to incorporate air into it), but thankfully, a standing mixer also accomplishes the job.

Quick Fudge

Makes over a pound; 12 to 15 pcs.

INGREDIENTS

  • 4 sq. unsweetened chocolate squares
  • 1/2 c. butter
  • 1 lb. confectioner’s sugar (about 3 1/2 c.)
  • 1/4 c. sweetened condensed milk
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 c. nuts

PREPARATION

1. Microwave 1 min. or so, stir until melted: > 4 sq. unsweetened chocolate squares > 1/2 c. butter

2. Blend in a mixer with: > 1 lb. confectioner’s sugar (about 3 1/2 c.) > 1/4 c. sweetened condensed milk > 1 tsp. vanilla> 1 egg

3. Add last: > 1/2 c. nuts

4. Spread into a buttered, 9×5″ loaf pan. Cool, then cut.

Traditional Fudge

Makes 1 lb. or so, 12 to 15 pcs.

INGREDIENTS

  • 2 c. sugar
  • 2/3 c.milk
  • 2 oz. unsweetened chocolate squares
  • 2 TBS. corn syrup
  • 1/4 tsp. salt
  • 2 TBS. butter
  • 1 tsp. vanilla
  • 2/3 c. walnuts

PREPARATION

1. Stir over high heat until sugar is dissolved: > 2 c. sugar > 2/3 c.milk > 2 oz. unsweetened chocolate squares > 2 TBS. corn syrup > 1/4 tsp. salt

2. Cook the above on medium high, stirring some, until soft-ball stage (234 degrees degrees). Remove from heat, add: > 2 TBS. butter > 1 tsp. vanilla

3. Cool fudge to lukewarm, 120 degrees, without stirring. Beat in a mixer 10 minutes, until no longer glossy. Last, quickly stir in: > 2/3 c. walnuts, if desired (Or see Peanut Butter Fudge to the left, for alternative)

4. Spread quickly into a buttered, 9×5″ loaf pan. Cool, then cut.

 

Peanut Butter Fudge

For peanut lovers, just swirl a simple mixture of peanut butter, confectioner’s sugar, and butter into one of the above fudge recipes after pouring it into a pan. Makes about 16 pcs.

Mix together: > 1/4 c. butter, melted > 2/3 c. peanut butter > 2/3 c. confectioner’s sugar

Swirl into the chocolate fudge recipe before it sets up, for a great combination!

Chocolate Ganache Tart w/ Candied Orange: Elegant & Easy

Posted by Jennifer Cote

This is an easy yet elegant dessert; perfect to finish off a fancy meal with! Using organic oranges for the candied orange peel is best; it can be prepared ahead and kept refrigerated for a month or so. The crust can be made a day early, and is a simple one that is pressed into the pan; no rolling out dough here! And the chocolate ingredients can be melted and mixed up ahead of time as well, then whipped up on serving day into a lighter ganache. Top with whipped cream and the orange peel garnish; it will serve 8 or so.

Elegant Chocolate Dessert: Chocolate Ganache, Candied Orange Peel

INGREDIENTS

Peel of 1 orange

1/4 c. water

1/2 c. sugar

1 c. + 2 TBS. flour

1/4 c. confectioner’s sugar

1 stick cold butter, plus 1 1/2 sticks butter

1/3 c. water

1 3/4 c. chocolate chips

1/8 tsp. orange extract

1/2 tsp. vanilla

1/2 c. heavy whipping cream

About 3 TBS. granulated sugar

PREPARATION

1. The candied orange peel will make enough for a few other dishes as well; use it chopped up in salads, or in other desserts. Heat the following, stirring until boiling, then simmer for an hour or so: > Peel of 1 orange > 1/4 c. water > 1/4 c. sugar

2. Prepare ganache a day ahead; this will give it a chance to firm up; it can then be whipped. Otherwise, in making it day-of, refrigerate it some, stirring occasionally, until it has cooled but isn’t too solid. Heat the butter and water first, in a saucepan on stovetop, or in microwave: > 1 1/2 sticks butter > 1/3 c. water

3. Add the following to the hot butter/water, stirring until chocolate chips are melted: > 1 3/4 c. chocolate chips> 1/8 tsp. orange extract > 1/2 tsp. vanilla

4. The crust can be prepared a day early, or the day-of. Process in food processor or blender: > 1 c. + 2 TBS. flour > 1/4 c. confectioner’s sugar

5. Add the cold butter pieces, pulsing until chopped medium-fine (with some pea-size bits still remaining). Use: > 1 stick cold butter, sliced into pieces.

6. Press the crust gently into an 8×8” pan. Bake at 375 degrees for about 15-20 minutes, until slightly golden.

7. Let crust cool, then add the ganache topping. For the topping, first whip the ganache until light, then spread over cooled crust.

8. Top with whipped cream and candied orange peel. For whipped cream, whip until light and fluffy: > 1/2 c. heavy whipping cream > About 3 TBS. granulated sugar

Vegan Oatmeal Bars: Large Recipe, Quick, Healthy Breakfast

Posted by Jennifer Cote

Before embarking on making this particular oatmeal bar, you might want to look at the other options. I’ve also posted an easy Oatmeal Breakfast Bar Recipe, plus one with directions on how to use amaranth, in this Hi Protein Breakfast Bar Recipe (amaranth is especially high in protein, but trickier to use and have it taste good).

This recipe makes a giant batch, but it portions up into squares that I can wrap (and even freeze). Since it keeps so well, it makes it worth the effort.

Keep in mind that this is a versatile recipe; you can increase or decrease most ingredients to suit personal tastes, or add different dried fruits, or add spices instead of vanilla and almond extract. Makes 12-16 large bars.

Vegan Soaked Grains Oatmeal Bar

INGREDIENTS

  • 1 1/3 c. whole raw buckwheat groats
  • 1 1/3 c. quinoa (red or other)
  • 1 1/3 c. steel-cut oats
  • 2 c. boiling water
  • 1 c. coconut oil
  • 1/4 c. chia seeds (soaked in 1/2 c. water)
  • 1 1/3 c. diced dates, raisins, or other dried fruits
  • 1 c. coconut palm sugar
  • 1 c. coconut oil
  • 2/3 c. macadamias, cashews, or other favorite nut/seed
  • 2 tsp. vanilla
  • 1 tsp. almond extract (or substitute spices)
  • 2 tsp. salt

PREPARATION

1. Soak the buckwheat, quinoa, and steel-cut oats for one day. The following day, rinse, drain, and let sit one more day in a large strainer, in dark cupboard. Use: > 1 1/3 c. whole raw buckwheat groats > 1 1/3 c. quinoa (red or other) > 1 1/3 c. steel-cut oats

2. After a day of soaking and a day of sprouting, process about half the mixture in a blender or food processor- this will make the grains into a “batter”. (The other half of the grains can stay whole, to give the bars more texture.) Process only about two cups at a time if using the blender (so the blender isn’t over-taxed). While processing, add the following, so mixture is liquid enough to process better. Use: > 2 c. boiling water > 1 c. coconut oil

3. Set processed mixture aside; prepare other ingredients. Add chia seeds and water to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary. Use: > 1/4 c. chia seeds > 1/2 c. water

4. After chia seeds have softened, add to that bowl: > 1 c. coconut palm sugar 1 1/3 c. diced dates, raisins, or other dried fruits > 2/3 c. macadamias (or other favorite nut) > 2 tsp. vanilla > 1 tsp. almond extract (or cinnamon and other spices) > 2 tsp. salt

5. Stir until the mixture is blended, then stir in: > The processed grains, plus the extra (that didn’t get processed)

6. Add mixture to an oiled 13″x9″ pan.

7. Bake at 375 degrees for 25 minutes.

8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.

Vegan Oatmeal Bars