Snacking, Travel

No-Bake Granola Bars

Car breakfast is all the rage in our house right now – and I love it because it takes a step out of our morning. Eating in the car is multi-tasking, right? We made these on Sunday night to prep for the week and they literally took 5 minutes to put together. When you’re done mushing them into your pan, pop them into the fridge and they will set up over night for you to use all week long.

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Ingredients

  • 2 1/4 cups quick cooking oats
  • 1 1/2 cups crispy rice cereal (like Rice Krispies or plain Chex)
  • 2 Tablespoons ground flaxseed (optional)
  • 6 Tablespoons butter (*see note)
  • 4 Tablespoons Sunbutter
  • 1/3 cup honey
  • 1/2 cup light brown sugar , packed
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips , or other favorite add-in’s

Directions

  1. Line a square pan with parchment paper, 8×8 or 9×9 work fine. Set aside.
  2. In a large bowl, combine the oats, cereal, flax and set aside.
  3. In a microwave safe bowl, combine the butter, sunbutter, sugar, vanilla and honey. Microwave for about a minute until butter is melted. Stir well.
  4. Combine the melted ingredients into the dry ingredients. Combine.
  5. Pour the mixture into your prepped pan and press down evenly. I like to use a metal scraper to help push the granola down evenly.
  6. Sprinkle the granola with mini chocolate chips.
  7. Refrigerate for a minimum of 2 hours or overnight.
  8. Once it’s set, use a chef knife to cut into bars. Store in air-tight container.
  9. Enjoy!
  10. Yield is about 8 to 10

 

 

Travel

Nourished Festival (GFAF)

Hello friends! We are so pumped to see that Nourished Festival (formerly known as GFAF, Gluten Free, Allergy Friendly) is going to be in our neighborhood this year! If you’re a Midwesterner, get ready – this year’s conference is in Schaumburg, IL, on June 1 – 2, 2019.

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Photo by Pixabay on Pexels.com

Nourished Festival is the largest gluten free, allergy free and special diet festival in the United States. Conferences like this are so exciting because it’s such a great opportunity to network, sample new products and learn about emerging technologies in this ever changing industry.

Let me mention our favorite part again.

SAMPLING NEW PRODUCTS.

Just peeking at the Nourished Festival site today, ENJOY LIFE is the presenting sponsor. You know that means tasty new treats ahead!

So join Nutfreemomblog in June, learn a little more about your food allergy and the options available to make life a little easier and flavorful.

Until then, we will be thinking about warmer days. The -2 that we woke up to today with the mountains of snow was pretty bone chilling.

Conference Info:

June 1-2, 2019
10:00 am – 4:00 pm on Saturday the 1st
10:00 am – 4:00 pm on Sunday the 2nd
Schaumburg Convention Center
1551 Thoreau Drive North
Schaumburg, IL 60173
Click HERE for directions.
Call the venue at: 847-303-4100
Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones

Ingredients

 

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

 

Snacking, Travel

Pumpkin Spice Latte Bread

If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle.

Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or pack it in lunches or eat it for breakfast. Bread is probably our go-to every time we bake.

As we prepare for Thanksgiving week, I’m counting all my blessings and finding the true meaning of the season. I found this quote today that really resonated with me:

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”– Oprah Winfrey

You can always trust Oprah! Anyway, from our family to yours, Happy Thanksgiving.

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 and 3/4 cup flour
  • 1/3 cup milk
  • 1 tbsp coffee

Glaze

  • 1 cup powdered sugar
  • 1 tbsp cooled coffee
  • 1 tsp milk

Directions

  1. Preheat your oven to 350*. Spray a loaf pan with non-stick spray, set aside.
  2. Mix all of the ingredients above in a large bowl and pour into loaf pan.
  3. Bake at 350 for 1 hour.
  4. Let cool and mix up the glaze.
  5. Pour glaze over the top and enjoy!
Snacking, Travel

Whole Wheat Banana Oat Muffins

We are having a beautiful fall; however, it is almost winter in Wisconsin. The days are darker, colder and comfort food is on our minds.

This week we decided to make some healthy-ish breakfast muffins (always comforting) since we have a lot of activities. If the kids want to sleep in a little, these muffins allow them to eat in the car on the way to school + activities. And since I made them, I feel OK with that!

Prep time is about 10 minutes, then they bake for 18. If you want to get it all done in 1 batch, have two cupcake pans sprayed or lined and your oven at 350.

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Ingredients

  • 2 cups whole wheat flour – we like King Arthur
  • 1/4 cup old fashioned oats, not quick oats –  Quaker Oats are safe, but review the label
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 or 3 large bananas, peeled and mashed, lumpy is OK
  • 2 eggs
  • 1/2 cup of maple syrup
  • 1/3 cup of vegetable oil
  • 1/4 cup of milk
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350* and line your cupcake pans, or spray them with non-stick.
  2. Combine all the dry ingredients, and allthe wet ingreients in separate bowls.
  3. Mix the wet into the dry ingredients and stir well.
  4. Divide your mixture into your cupcake pan, about 3/4 of the way full.
  5. Bake for 18 minutes.

Enjoy! If you want to make them a little sweeter, you could mix 1/2 regular flour and 1/2 wheat flour and top them with a 1/2 cup of  1/4 cup cinnamon + 1/4 sugar mixture before they go into the oven.