Oat Shortbread Cookies

 

Ingredients

1  cup all-purpose flour

3  tablespoons sugar

1/2  cup butter

1/3  cup rolled oats

 

Directions

In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling. Stir in rolled oats. Form mixture into a ball and knead until smooth.

To make shortbread wedges

On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.

To make shortbread rounds

On a lightly floured surface roll the dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 rounds.

To make shortbread strips

On a lightly floured surface roll dough into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 strips.

Peanut Butter Shortbread Rounds

Recipe from The Canadian Baker 

As I sit here, snow is falling outside my window. The weather has not changed a bit since last week. To warm myself up, I combined two things I love and made one scrumptious cookie.

Peanut Butter Shortbread Rounds are the ultimate shortbread cookie. They are soft, tender and melt-in-your-mouth heaven. Really, you don't have to chew if you don't want to. When you touch the cookies, you can feel the butter. By baking them at a lower temperature, they bake for longer and do not brown like regular cookies. Using natural peanut butter for this recipe is best since you get unadulterated peanutty flavour but I suppose you could use regular PB but I can't vouch for how they'll taste.

These gems are not time consuming to pull together so just give yourself time for rolling, chilling and baking and you'll be fine. They may look unassuming but they have lots of flavour. If you want to make them more interesting, roll the cookies thinner (1/8 inch) and sandwich them together with jam or melted chocolate. If you do that, then why not drizzle some chocolate over top? They would look fabulous and be even more perfect for sharing with the ones you love.

1 cup (2 sticks) unsalted butter, cut into tablespoons
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2/3 cup natural peanut butter
3/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour

To Make Dough:
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for one minute to soften it. Gradually add the sugars and beat until well blended, about 1 1/2 minutes. Add the peanut butter, salt and vanilla extract and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary. At low speed, add the flour and mix until just blended. Turn the dough out onto a work surface, divide in half, and shape into 2 discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)

Cut and Bake the Cookies
Position a rack in the centre of the oven and preheat the oven to 300 F. Line two baking sheets with parchment paper.

Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Using a 2-inch round cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.

Bake the cookies, one sheet at a time, for 24 to 28 minutes, until they are just firm but not browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting and baking procedure with the remaining dough. Makes about 40 cookies.

Black Bean and Oatmeal Burgers

Though I'm not a vegetarian, I do enjoy a lot of meatless dishes, including vegetarian "burgers". I do NOT like the frozen, pre-packaged ones available at the store, though. Considering how easy and quickly homemade meatless burgers can be made, I can't imagine paying so much for what is STILL a processed food (seriously, look at the ingredients for Boca & MorningStar). I love black bean burgers since they still have such a meaty flavor, but without any meat at all! 

This recipe is not only delicious, healthy (low GI!!) and filling, but very budget friendly. If you have a food processor, you can have the burgers on the table in minutes.

 

I like to serve these on wheat sandwich thins, topped with avocado, sprouts, or a simple slice of tomato. 

 

Ingredients:

1 15oz can black beans, drained & rinsed

1 14.5oz can diced tomatoes w/ green chilies (Rotel)

1 clove of garlic, minced

1 tsp onion powder

2 scallions, chopped

1 cup shredded carrots

1 cup cilantro, chopped

2 cups old-fashioned rolled oats

Preheat oven to 400 degrees. Process the beans, tomatoes, garlic, onion powder, scallions, carrots and cilantro in a food processor until well-blended. Fold in oats and stir to combine. Form into patties and place on a baking sheet.
Bake patties for 10 minutes, then turn on the broiler and toast for 2 minutes.

Upcycle those old t-shirts into market bags

Do you have old t-shirts that you don't wear but can't bring yourself to throw away? Here's a great idea, upscale them into shopping bags. T-shirts make great shopping bags, they are stretchy and will hold a great deal.

Keep for yourself to use at the grocery store or farmer's market or give away, they make great gifts.

Step one - Cut out the sleeve

Step two - Cut out the neck binding, do not throw this away. You can also use the hemmed edge of the sleeve.

Step three - Fold the neck binding in half and pin to the outside corner of the bottom of the t-shirt. This will make the tab that allows you to roll your market bag up and put in your purse.

Step four - Stay stitch along the arm holes for reinforcement as well as around the neck opening. For a neater looking project you can use a ziz zag stitch or turn under.

Step five - Turn your t-shirt inside out and sew across the bottom. Now you have your basic bag.

Turn right side out. Now you can fold the bag into thirds, roll up and tie with the tab you created from the neck binding.

You're ready to go shopping!

Benefits of Coconut

The Tree of Life The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing." The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a

staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. Coconut In Traditional Medicine People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine. In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds. Coconut In Modern Medicine Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below: Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses. Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases. Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections. Expels or kills tapeworms, lice, giardia, and other parasites. Provides a nutritional source of quick energy. Boosts energy and endurance, enhancing physical and athletic performance. Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids. Improves insulin secretion and utilization of blood glucose. Relieves stress on pancreas and enzyme systems of the body. Reduces symptoms associated with pancreatitis. Helps relieve symptoms and reduce health risks associated with diabetes. Reduces problems associated with malabsorption syndrome and cystic fibrosis. Improves calcium and magnesium absorption and supports the development of strong bones and teeth. Helps protect against osteoporosis. Helps relieve symptoms associated with gallbladder disease. Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers. Improves digestion and bowel function. Relieves pain and irritation caused by hemorrhoids. Reduces inflammation. Supports tissue healing and repair. Supports and aids immune system function. Helps protect the body from breast, colon, and other cancers. Is heart healthy; improves cholesterol ratio reducing risk of heart disease. Protects arteries from injury that causes atherosclerosis and thus protects against heart disease. Helps prevent periodontal disease and tooth decay. Functions as a protective antioxidant. Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease. Does not deplete the body's antioxidant reserves like other oils do. Improves utilization of essential fatty acids and protects them from oxidation. Helps relieve symptoms associated with chronic fatigue syndrome. Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement). Reduces epileptic seizures. Helps protect against kidney disease and bladder infections. Dissolves kidney stones. Helps prevent liver disease. Is lower in calories than all other fats. Supports thyroid function. Promotes loss of excess weight by increasing metabolic rate. Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats. Helps prevent obesity and overweight problems. Applied topically helps to form a chemical barrier on the skin to ward of infection. Reduces symptoms associated the psoriasis, eczema, and dermatitis. Supports the natural chemical balance of the skin. Softens skin and helps relieve dryness and flaking. Prevents wrinkles, sagging skin, and age spots. Promotes healthy looking hair and complexion. Provides protection from damaging effects of ultraviolet radiation from the sun. Helps control dandruff. Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do. Has no harmful or discomforting side effects. Is completely non-toxic to humans. For more info visit http://www.coconutresearchcenter.org/ For a wonderful granola made with honey, coconut and oats visit http://www.shop.thegranolatree.com/Coconut-and-Honey-Granola-50312.htm Or for something with a little more zing try our Raspberry Coconut Granola  http://www.shop.thegranolatree.com/Raspberry-Coconut-Granola-50301.htm

Is Peanut Butter Healthy

Is peanut butter healthy? The answer is yes!

http://www.health.harvard.edu/press_releases/Is-peanut-butter-healthy  

Nuts as a source of protein

The following is based on a 1 ounce portion;

                                            Protein                             Calories                     Fiber

Peanuts                                6.71 grams                       166                           2.3 grams

Pistachios                             6.05 grams                       162                           2.9 grams

Almonds                              6.02 grams                       163                           3.5 grams

Cashews                              5.17 grams                       157                           0.94 grams

Walnut                                 4.32 grams                       185                           1.9 grams

Hazelnut                               4.24 grams                       178                           2.7 grams

Brazel Nuts                          4.06 grams                       186                           2.1 grams

Pine Nut                               3.88 grams                       191                           1.0 grams

Pecans                                 2.60 grams                       196                           2.7 grams

Macadamia                          2.24 grams                       204                           2.4 grams

As you can see peanuts, pistachios and almonds are your best source for protein. Did you know that 1 ounce of peanuts has a higher protein content than 1 ounce of quinoa. 1 ounce of quinoa has only 4 grams of protein.

For a high protein lunch or dinner salad try combining the two. Go to our recipe section and look for Quinoa and Peanut Salad.

Bread Pudding with Maple Peanut Sauce

  Try the bread pudding with a cinnamon raisin peanut butter from The Granola Tree. 

http://shop.thegranolatree.com/Cinnamon-Raisin-Natural-Peanut-Butter-10006.htm

1/3 cup creamy peanut butter
2 eggs
1/2 cup granulated sugar
2/3 cup milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
2/3 cup pure maple syrup
1/3 cup creamy peanut butter
1/3 cup crushed peanuts
Preheat oven to 350 degrees. Butter four 4-ounce ramekins. Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Peanut Butter Cookies

Try these with a Granola Tree flavored peanut butters. Like peanut butter cookies made with chocolate butterscotch peanut butter or white chocolate raspberry coconut peanut butter.

http://shop.thegranolatree.com/Chocolate-Butterscotch-Natural-Peanut-Butter-10033.htm

http://shop.thegranolatree.com/White-Chocolate-Raspberry-Coconut-Natural-Peanut-Butter-10008.htm

Classic Peanut Butter Cookies

Makes 24 cookies
1 1/4 cup all purpose flour, sifted
1/4 cup creamy peanut butter
1/4 cup shortening
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup roasted peanuts, chopped
Combine shortening, butter, peanut butter, sugar, brown sugar and egg. In a separate bowl, sift together flour, baking powder, baking soda and salt. Mix dry ingredients into peanut butter mixture. Add chopped peanuts and stir. Chill batter. Shape into 1-inch balls and put on baking sheet. Flatten with a fork, making a criss-cross pattern. Bake at 375 degrees for 10-12 minutes until golden brown.

Peanut Butter Banana Mousse

This looks so yummy!

Photo courtesy of FoodNetwork.com

3/4 cup mashed, ripe banana
3/4 cup creamy peanut butter
8 oz. frozen whipped topping, thawed
whipped topping for garnish
lightly salted, chopped peanuts, for garnish
Beat mashed banana and peanut butter together until smooth. Fold in whipped topping until thoroughly combined. Divide into six dessert dishes and refrigerate for 1 – 2 hours before serving. To serve, garnish with whipped topping and chopped peanuts.

For a great creamy peanut butter try:
http://shop.thegranolatree.com/Nothing-But-Nuts-Natural-Peanut-Butter-10001.htm

Spicy Quinoa Salad

Don't know what to do with that quinoa you bought, try this. You can substitute any veggies you like, try cabbage or cucumbers. Don't have Spicy Sesame Peanut Butter, go to http://www.thegranolatree.com/

This makes a great lunch or dinner side dish.

1 cup Quinoa
2 cups Water
Bring water to boil, add quinoa and simmer briskly 15 minutes
1 Medium carrot cut into julienne strips
1 Medium red bell pepper cut into strips
1/4 cup chopped cilantro (mint or basil )
Toss veggies with quinoa.
3 TBLS Granola Tree spicy sesame peanut butter
3 TBLS rice vinegar
2 TBLS soy sauce
1 small clove minced garlic
Mix dressing together and toss with salad. Enjoy!

Bacon Wrapped Stuffed Dates

This is one of my favorite recipes to take to a party. Even people who swear they don't like dates love these!

Ingredients

• 1 pound sliced bacon, cut in half
• 1 pound pitted dates
• 4 ounces blue cheese

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Cereal Bars

Cereal BarsThis recipe is really good. What a great lunch box treat!

Ingredients

• 3 cups old-fashioned rolled oats
• 1/2 cup chopped walnuts, (about 2 ounces)
• 3 cups unsweetened puffed-grain cereal, such as Kashi
• 2 cups chopped dried apricots
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 12 ounces silken tofu, drained (about 1 1/3 cups)
• 1 large egg
• 1/2 cup canola oil
• 1 cup honey
• 1 tablespoon vanilla extract
• 2 tablespoons freshly grated lemon zest

Preparation

1. Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
3. Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.

QUINOA PEANUT SALAD

1 cup quinoa
2 cups water
4 teaspoons fresh lime juice, or more to taste
1/4 teaspoon ground cumin
1/4teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced scallions
1 cup chopped peanuts
1 cup diced tomatoes
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 teaspoons minced fresh green chilies
Extra virgin olive oil
salt and black pepper to taste

Add quinoa to 2 cups of water. Cover and simmer about 10-15 minutes, until all the water is absorbed. Set aside to cool. Combine lime juice, cumin, coriander, cilantro, scallions, peanuts, tomatoes, bell peppers, and chilies. Drizzle with olive oil. Add cooled quinoa, salt and pepper to taste. Toss. Serves 2-3.

Buy Michigan Buy Local

Buy Michigan  Buy Local
I cannot stress enough how important it is to support your local farmer, artisans and family owned business.

The old saying " Healthy living begins at home" is really quite true. The closer to home and the smaller the producer the less likely your products will contain the additives and preservatives that we are all striving to avoid these days.

Just a handful of reasons why you should eat local:

Eating local eliminates the middlemen. Buying food locally saves on transportation and virtually eliminates wasteful spending for unnecessary packing and advertising, which together account for more than 20-percent of total food costs.

Eating local saves on transportation. The most recent estimates indicate that the average fresh food item travels about 1,500 miles from its points of production to final purchase. Reducing transportation doesn’t save much in terms of dollars and cents, since total transportation costs amount to only about four-percent of food costs. The ecological savings may be far more significant. Energy for transportation is almost all derived from non-renewable fossil fuels. In addition, transportation is a major contributor to air pollution, particularly carbon dioxide.

Eating local improves food quality. Local foods can be fresher, more flavorful, and nutritious than can fresh foods that have been shipped.

Eating local makes at-home eating worth the time and effort. Preparing local foods, which typically are raw or minimally processed, requires additional time and effort. But, the superior quality of local foods allows almost anyone to prepare really good foods at home, with a reasonable amount of time and effort.  Home preparation of foods saves money, particularly compared with convenience foods, which makes really good food affordable for almost anyone who can and will prepare them from scratch, regardless of income. Preparing and eating meals at home also provides opportunities for families to share quality time together  which contributes to stronger families.

Eating local contributes to the local economy. American farmers, on average, receive only about 20 cents of each dollar spent for food, the rest going for processing, transportation, packing, and other marketing costs. Farmers who sell food direct to local customers receive the full retail value, a dollar for each food dollar spent.

Eating local helps save farmland. More than one million acres of U.S. farmland is lost each year to residential and commercial development. The loss may seem small in relation to the total of more than 950 million acres of farmland, but an acre lost to development may mean an acre lost forever from food production.

Eating local restores integrity to the food system.  When people eat locally, farmers form relationships with customers who care about the social and ecological consequences of how their food in produced – not just lower price, more convenience, or even an organic label. Those who eat locally form relationships with farmers who care about their land, care about their neighbors, and care about their customers – not just about maximizing profits and growth. Eating local provides people with an opportunity not only to reconnect personally, but also, to restore integrity to our relationships with each other and with the earth. In today’s society, there should be few, if any, higher priorities

We can and do make choices as individuals that do have an effect upon the world around us. If we do not support local business who will. Local business is made up of our families, our nieghbors, our community. Be a part of the solution, Buy Local.

Why Local First

The question is perhaps best answered by Michael H. Shuman, author of Going Local. As Shuman writes, "Going local does not mean walling off the outside world. It means nurturing locally owned businesses which use local resources sustainably, employ local workers at decent wages and serve primarily local consumers. It means becoming more self-sufficient and less dependent on imports. Control moves from the boardrooms of distant corporations and back into the community where it belongs."
Significantly more money recirculates in West Michigan when consumers choose to support our locally owned businesses. Unlike their national competition, locally owned businesses regularly purchase from other local retailers, manufacturers, service providers and farms. Supporting our locally owned businesses is critical in growing a strong West Michigan economy and tax base.

SOURCE: Civic Economics - "Local Works!" Study, 2008. Commissioned by Local First

Small Change. Big Shift.

"Local Works! Examining the Impact of Local Business on the West Michigan Economy" — a 2008 study of Kent County commissioned by Local First — determined that just a 10% shift in consumer spending toward locally owned businesses would create:

• $140 million in new economic activity
• 1,600 new jobs
• $50 million in new wages

According to research firm Civic Economics, when West Michigan consumers choose a locally owned business over a non-local alternative, $73 of every $100 spent stays in the community. By contrast, only $43 of every $100 spent at a non-locally owned business remains in the community.
For complete survey results, CLICK HERE.

It's Working.

In introducing the results of its 2012 Independent Business Survey, the Institute for Local Self-Reliance notes: "Independent businesses located in communities that have an active "buy local" campaign operated by a local business organization, such as an Independent Business Alliance or a Local First group, experienced markedly stronger revenue growth compared to those in areas without such an initiative."


Public awareness of the value of buying local is growing rapidly. 1,768 independent, locally owned businesses representing 49 states participated in the annual survey, including many Local First members in West Michigan. More than three-quarters of businesses said they thought public awareness of the benefits of supporting locally owned businesses had increased over the last year.


Source: http://www.localfirst.com/why_local_first/

About Us

Here at The Granola Tree we specialize in small batch artisan granola, peanut butter and nut butters with unique flavor combinations.


Our granola and nut butters are all natural and preservative free.

Small batch production ensures you will receive the highest quality product that we can make.  We bake our granola and grind our nut butters twice a week making sure that you receive the freshest products possible. Our products do not sit on a warehouse shelf for months before you purchase them.

We are proud to be a Michigan company and we believe in supporting local business.  We purchase our ingredients from local Michigan business and farmers whenever possible.

Eat Well To Live Well!