Quinoa Granola Bars

Granola bars are expensive and full of sugar/preservatives.  Make them healthier at home and save some $$

1 cup rolled oats
1/4 cup quinoa
1/3 cup almonds
1/3 cup walnuts
1/3 cup pecans
1/2 cup craisins
4 TBS Chia seeds
2 overripe bananas

*you can mix infinite variations- chocolate chips, white chocolate chips, dried cherries, plums, prunes, raisins, flax, almond butter, etc...

You can combine everything in a food processor, but I just stirred all the dry ingredients together, processed the banana and then combined.  If you want to add almond or peanut butter process it with the bananas.

Use a cookie cutter (I used the handle of my cheese grater because I wanted bar shaped bars) and arrange on a baking sheet.

Bake 15-20 mins at 325 F.

Store in the fridge and eat within a week.... not a problem at my house... they're usually gone in 2 days

200 calories with 8 g protein and 6 g of fiber

Mini Apple Pies

No mere cake will do to celebrate the love of my life's birthday! 

A little more labor intensive than making one crust, but they will save time in serving, and they're so darn cute...

Crust
2 cups flour
2/3 cup butter softened
1 tsp sugar
1 tsp cinnamon
1 teaspoon salt
(4 tablespoons water)

Filling 
5 medium granny smith apples peeled and chopped
1/2 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter 

Directions
Blend all crust ingredients (except water) together until they blend and clump together into little balls. Then, slowly add water and blend until the mixture looks like it's sticking.  Once it reaches a sticky consistency, continue to combine dough with your hands and form a ball. 

Roll crust dough ball out on a lightly floured surface, and cut out 12 x 4 inch circles (you can use a cup or bowl with a 4" diameter). Leftover crust trimmings can be used used for lattice pie tops. 

Press each circle into a well of the muffin tin and roll edges. Mix filling ingredients and spoon into muffin bowls. Decorate them with extra crust or crunch top and a few dots of butter.  

Bake at 425 degrees for 16-18 minutes (until crust is light brown and apples are bubbling). After cooling they loosen easily with a knife or spoon and come right out.  Add vanilla ice cream and good to go!