Audre’s Chocolate Topped GF/oat free-Granola Bars

 DRY GRANOLA BASE

2 cup. Quinoa Pops (or millet/rice puffs)

2 cups. Brown Rice Crisps (or other dry cereal of your preference)

1 cup. Shredded toasted unsweetened Coconut

1 cup sliced or slivered almonds (lightly toasted)

½ cup. Walnuts Rough Chopped

½ -1 cup golden raisins (or other chopped dried fruit)

GRANOLA GLUE

1 cube of butter (or ½ cup peanut butter or sunbutter)

½ cup succanat

½ cup honey (or Agave Nectar)

TOPPING (optional)

aprox ½ cup choc chips (or GF-carob works great too)

DIRECTIONS

Line 1 9x13 casserole dish with parchment paper and set aside.

Mix all dry Granola base ingredients in a large bowl.

In a small saucepan bring the granola glue ingredients to a boil. Lower heat a little and simmer for a few minutes (this cooks the sweeteners into a soft ball candy stage to hold the granola bars together). Remove from heat and pour over the dry granola base and stir to coat ALL the dry ingredients!

Spread Mixture evenly across the pan and press firmly with spatula

Sprinkle on your chocolate chips and press firmly into granola bars. Allow approx 5 minutes for the chips to melt, and then spread them all over.

Let them cool for approx 20 minutes till firm and set, Remove granola bars (including the parchment paper) and place on cutting board and cut them into individual bars.

Package in zip-lock bags for on the go or at home and ENJOY!

AMAZING Carmael Apple Dip

 Ingredients

1- 8oz box Cream Cheese (softened)

1- 8oz carton Heavy Whipping cream

2 TBSP GF Vanilla (separated)

½ Cup Succanat

¼ Cup. Pure Maple Syrup (to personal taste)

Sliced Apples

1.      On Medium/high whip together cream, Maple Syrup and 1TBSP. Vanilla till fluffy stiff peaks form!

2.    Then Move Whipped cream to a separate bowl and use the mixer to beat the Cream Cheese, Succanat and 1TBSP. Vanilla till smooth and creamy.

3.    Add about 1 ½ –2 cups of the Whipped cream back into the mixer with the cream cheese and mix till well combined.

Dip and Enjoy!

~Soft Pretzels~

~INGREDIENTS~

2 C. Warm Water
2 TBSP. Dry Active Yeast
1/2 C. Succanat
3 TBSP. Olive Oil
2 Eggs
1 TBSP. Salt
2 C. Whole Wheat Pastry Flour
2 C. Whole wheat Flour
2 C. flour(either one will work) to knead with

~Step 1~
In a large Bowl, Gently sprinkle Yeast over warm water and succanat. Let stand in a warm place to activate yeast. approx 5-10 minutes until yeast is rising on the water.

~Step 2~
Add oil, and eggs and gently stir.

~Step 3~
Combine 2 cups flour with the salt and slowly add to wet mix, while stirring.
Add the second 2 cups of flour. Then knead till elasticy.

~Step 4~
Put back in bowl, place in a warm place and let rise till doubled in size.
Then Punch down and form dough into pretzels.

~Step 5~
Brush egg yolk onto pretzels and sprinkle Course ground sea salt on top.

~Bake~
350 degrees on a greased cookie sheet. Bake until golden brown or up to 20 minutes!

~Guacamole~

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe