Chocolate Raspberry Granola Cookies

Chocolate Raspberry Granola Cookies - Quick and easy chocolate raspberry granola cookie recipe packed with healthy ingredients and a chocolate/raspberry kick.

Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar.  Best of all, it’s delicious!  You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.

I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce.  The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”.  Can’t let something like that end up in the compost!  I save and freeze my raspberry pulp in 1/2 cup packages for this recipe.  You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained.  The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor. [Read more...]

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Coconut Oil Fudge – Easy, Delicious, No Cooking Required!

Easy coconut oil fudge recipe features coconut oil, nuts, cocoa powder, maple syrup or honey plus dried fruit. Loaded with healthy fat and antioxidants.

Since I keep getting asked for this recipe on Facebook, I thought I ought to do a post about it.  I’m pretty sure I got this coconut oil fudge recipe off the Tropical Traditions website – they have a TON of great coconut recipes there.  It has no refined sugar (it’s sweetened with honey or maple syrup) and is loaded with healthy coconut oil.  (Yes, coconut oil is good for you!)  You can mix it up in just a few minutes – without turning on the stove – and it’s a great not-too-sweet treat to keep on hand in the fridge.

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Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam

Rhuberry Spread - 4 ingredients - no added sugar or commercial pectin. Sweetened with apple juice concentrate and thickened with natural apple pectin.

I enjoy trying new twists on old favorite recipes, and right now our local rhubarb is abundant, so when I found this naturally sweetened strawberry-rhubarb jam, I had to try it.  This rhuberry spread recipe has only 4 ingredients and contains no added sugar or commercial pectin.  It’s sweetened with apple juice concentrate and thickened with natural apple pectin and slow cooking.  The result is a sweet-tart taste that let’s the strawberry and rhubarb flavors shine through.  In addition to being used as a spread, I’m sure this would dehydrate to make a great fruit leather, too.  I hope you’ll enjoy trying something new, too. [Read more...]

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Rhubarbade and Strawberry-Rhubarbade

Rhubarbade and Strawberry-Rhubarbade - A Sweet-Tart Springtime Treat That You Can Sweeten with Sugar or Stevia.  Substitute fresh or frozen cherries or raspberries for a taste twist.

Do you have an abundance of fresh rhubarb, or maybe some leftover rhubarb in the freezer?  Here’s a quick and easy way to use some up and get in some of those rhubarb health benefits.  Yes – rhubarb is good for you!  Read on.  :-)

This recipe is adapted from the book From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce.  It’s one of my “go to” recipe books when fresh produce is in abundance, along with The Garden Fresh Vegetable Cookbook and Too Many TomatoesFrom Asparagus to Zucchini also gives storage and cooking tips, as well as background information on the produce.  It was created by the Madison Area Community Supported Agriculture Coalition. [Read more...]

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How to Make Dandelion Wine and Dandelion Cookies

Dandelion Wine Recipe -  "In the late 1800s and early 1900s, it was not proper for ladies to drink alcohol; however, dandelion flower wine was considered so therapeutic to the kidneys and digestive system that it was deemed medicinal even for the ladies."

We have been inundated by dandelions – LOTS OF DANDELIONS!  They are everywhere!  Along the driveway…

driveway dandelions

…in the garden, in the yard – hundreds (maybe thousands?) of dandelions. What do yo do when you’re overrun with dandelions?  Eat them (and make some wine)!  :-) The boys and I got picking and we gathered a large bowl full of dandelion flowers for wine and cookies, plus some greens for a decoction.  I grabbed some roots, too, but then I read that you’re supposed to harvest those in fall, so my dried and roasted dandelion root coffee substitute is on hold. [Read more...]

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