Camping is probably not a good idea this week in Minnesota due to the excessive heat warnings and stormy weather. The state parks were closed due to the State’s lack of a budget. Hopefully, they will re-open soon.
But, if you want to prepare a few snacks to take along….. These two recipes will keep you satisfied. The granola is more of a cereal rather than a snack. No oil is added, so it’s great for either a cereal or as a topping for ice cream or yogurt. The cookies are suitable for one watching the ‘waistline’….
I had less than a half cup of granola left, but with the excessive heat warning coming, decided to gets an early start today baking.
I made the granola posted here: Make Your Own Healthy Granola, a batch of chocolate chip cookies, based on King Arthur Flour’s recipe Crunchy Whole-Grain Chocolate Chip Cookies and an Apricot Orange Scone. I want to make the scone again, adding a little more sweetener.
The cookies were modified to reduce calories and fat, yet came out really good.
I received a gift of some Extra Dark Scharffen Berger chocolate. I would just love to just eat it bit by bit, but will at least use a small amount of it to bake.
It has a taste complimentary to the mini-mini chocolate chips that King Arthur sells. Yes, they are smaller than the normal grocery store ones. So, I decided to chop and substitute some of the chocolate bars for the mini chips.
This is how I made them with substitutions and changes. I make most of my gluten-free mixes, so, I used some of my self-rising blend. I never add salt to my blends.
I think the original recipe has too much oil and chips. You wouldn’t think so, but I had dumped half of the amount first and thought ‘this will be a chocolate chip and cookie recipe!” Kinda like that cheese and macaroni commercial….
Actually, I forgot to add the vanilla extract, but they are still good. I tend to add cinnamon in baked goods because some gluten-free flours have a bolder taste than white flour. So the cinnamon helped out with the missing extract.
Crunchy Whole-Grain Chocolate Chip Cookies – Gluten free
1/4 cup apple sauce, unsweetened1/2 cup vegetable buttery spread
1/2 cup sucralose (generic Splenda)
1/2 cup Splenda Brown Sugar Blend
2 teaspoons vanilla extract
1 tsp cinnamon
1/8 teaspoon salt
1 tsp cider vinegar
1/4 cup liquid egg white product
1/2 teaspoon baking soda
2 cups whole grain self-rising flour mix
1/2 cup Ghirardelli mini semisweet chocolate chips
6 grams Scharffen Berger 82% Extra Dark Chocolate (each little bar is 1 g)
Cover baking sheets with parchment paper.Mix flour, baking soda and set aside.
Chop the chocolate to the size of the mini chips.
Preheat the oven to 350°F as you begin mixing the cookies.
In a large bowl, beat together the fat, sweeteners, applesauce and vanilla until fluffy. Beat in the vinegar and egg. Stir in the flour.
Fold in the chocolate chips and chopped chocolate.
Drop by tablespoonfuls, onto the prepared baking sheets. Use a fork or spatula to shape and spread it out a bit, if you reduce the fat and sugar. Sucralose (Splenda) does not spread like regular sugar.
Bake for 15 to 17 minutes, until the cookies are an even golden brown.
Sucralose and gluten-free baked goods do not brown the same as wheat and sugar, so just watch them!
This batch was left in to brown a bit more – they are a bit crunchier – not as soft in the center.
This batch came out a little earlier – crunchy and soft in the center
Remove from the oven, and allow cooling for 5 minutes before transferring to another cool cookie sheet to cool completely.
I make it a habit to use another cold baking sheet for gluten-free cookies as they may be a little brittle when hot. These were not brittle at all.
With all shown together, the difference in oven time can be seen.
Yield: 33 cookies
Nutrition (per cookie): 71 calories, 3.7g total fat, 1.3g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, <1mg cholesterol, 79.2mg sodium, 26.9mg potassium, 8.5g carbohydrates, <1g fiber, 7.6g net carbohydrates, <1g starch, 2.4g sugar, 1.2g protein, <1mg iron, 3.6mcg folate, <1mg vitamin c, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, <1mcg lycopene, <1g aspartic acid, <1g glutamic acid.
Super Healthy Granola (Updated)
First for the granola: I added an additional 2 cups of oatmeal, plus a tablespoon of cinnamon, to bring down the calories. Substituted equal amounts of maple syrup and apple juice for brown rice syrup and Cranberry & Pomegranate No Sugar Added Juice
I had the granola out of the oven and was about to bag it, when I remembered that I had not added the fruit. If you haven’t noticed, the well known dried cranberries have lots of sugar, so I usually use the one sweetened with apple juice. I also discovered I was out of those, so had to use the regular ones. I have plans to stop by Whole Foods on my return trip from an appointment next week and pick up another one with the apple juice.
This time, I chopped the cherries and cranberries to make them closer to the size of the raisins.
Then, I just took a fork to mix them before adding to the bag to mix.
These big heavy-duty bags are sold by King Arthur flour. I really like them, because they do not rip very easily.
After all mixed and now ready to store in Pantry. Since it is a bit warm today and humid, I will leave the top open until tomorrow morning. This is just in case there is a small amount of moisture left in the oatmeal mix.
With the changes and increasing the number of servings to 44 1/2-cup servings, the nutrition is as follows:
Yield: 22 cups 88 -1/4-cup servings or 44 1/2 cup serving
Nutrition (per serving): 227 calories, 8.9g total fat, 3.2g monounsaturated fat, 3.9g polyunsaturated fat, 0g trans fatty acids, <1g saturated fat, 0mg cholesterol, 2.5mg sodium, 131.7mg potassium, 33.6g carbohydrates, 5g fiber, 28.6g net carbohydrates, <1g starch, 6.4g sugar, 5.9g protein, <1mg iron, 14.9mcg folate, 4.9mg vitamin c, <1mg vitamin b6, 0mcg vitamin b12, <1mg niacin, <1mcg lycopene, <1g aspartic acid, <1g glutamic acid.