Line an 8x8-inch baking pan with parchment paper, leaving extra on the sides to pull the bars out of the pan. For thinner granola bars, use a 13x9-inch baking dish.
Roughly chop the almonds and walnuts, or pulse the nuts gently in a food processor or blender until medium-small pieces. Place the chopped nuts in a large bowl with the old fashioned oats, ground flax, mini chocolate chips, dried cranberries, and raisins. Mix together.
In a separate microwave safe bowl, melt the peanut butter. Stir in the honey and sea salt. Allow the mixture to cool slightly (so the chocolate chips won't melt). Pour the peanut butter mixture in the bowl with the dry ingredients. Fold ingredients together with a spatula until everything is coated.
Press mixture into the parchment lined baking dish, packing it tightly. Cover and refrigerate for at least 1 hour. Pull the granola slab out of the pan with the edges of the parchment paper. Cut into a minimum of 12 bars. These granola bars are best stored in an airtight container in the refrigerator up to 2 weeks. Optionally store in an airtight container at room temperature up to 10 days.
Dried Apple Chips
First boil apple juice with either a cinnamon stick or cinnamon.
Then slice apples as thinly as possible. (crosswise so the core was in the center. No need to seed it, they just fall right out). My Fruit and Veggie Knife produces a perfect slice for this recipe.
Then we boiled the apples in the apple juice till they were somewhat transparent.
Then we took the apple slices out of the boiling juice, and patted them dry.
Lay them on a cookie rack (the kind you cool cookies on) and place the entire rack in the oven at 200 degrees.
Bake for about 1 hour. Then flip them over and baked for another hour! Only bake until they are slightly browned. Oven times may vary.
Final product: Delicious apple chips!! So much tastier than potato chips.
15 ounce – chickpeas (garbanzo beans), canned
1/8 teaspoon – salt
1 teaspoon – garlic powder
1 – cooking spray
Preheat oven to 375°F. Drain and rinse chickpeas, then pat dry with a paper towel.
Arrange chickpeas in a single layer on a baking sheet and roast for 30-35 minutes, shaking the pan every ten minutes. They will be golden brown and crunchy on the inside when done, not moist. Watch carefully so they don't burn.
In a medium bowl, combine the salt and garlic powder.
Remove chickpeas from oven when done and spray with cooking spray. Immediately toss with spices while hot.
Cool before serving.
Serving size: 1/4 cup chickpeas
**People like to make these with a variety of seasonings. You can make them spicy with some chili powder, you can make them sweet with some cinnamon sugar, or add some garlic salt, onion powder, etc.
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