blueberry spelt oat bars

Well I’m back and should probably explain my absence in the last 4 months (and perhaps a month or so prior) is directly attributable to my having a new baby boy (one, I hope, which won’t be so hard to please in the food department).

The new little guy is pretty easy-going and surprisingly lets me do a bit of cooking and baking every now and again (I barely entered the kitchen for the first 6 months with my first son). I’ve made some simple stuff with my 4-year-old (popsicles, apple-cheese quesadillas, chocolate chip cookies, etc), and I’ve been stockpiling some very promising recipes I intend to get to as well. And this recipe for blueberry spelt bars by my new favourite Canadian food site is one I plan to get to very, very soon.

P.S. Now that the little guy is nearing 5 months and settling into a routine, I plan to update this blog much more regularly. Thanks for hanging in there! 

blueberryspeltbar

Ingredients

1 cup rolled oats
1 cup spelt flour
1/3 cup packed natural brown sugar
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 cup sunflower seeds
1/4 cup dried blueberries
1/2 cup sunflower oil
5 tbsp orange juice, divided
1/2 cup blueberry fruit preserve

Directions

Preheat oven to 325 and grease a 8×8 in. baking pan. Set aside.

In a large bowl, combine oats, flour, sugar, salt, baking soda, cinnamon, sunflower seeds and blueberries. Add oil and 3 tablespoons of the orange juice. Mix well. Save a 1/2 cup of the mixture and press the rest of the oats into the prepared baking pan. In a bowl, mix the blueberry preserves with the last two tablespoons of orange juice. Spread preserve mixture over the oats then sprinkle with the remaining 1/2 cup of oats. Bake in the oven for 30 to 35 minutes. Cool in the pan on a wire rack. Allow to cool completely before cutting into bars.

Source: Sweet Potato Chronicles

10 months ago 

roasted pumpkin seeds

Show your little ones that pumpkins aren’t just for pies and jack-o’-lanterns with this quick, easy and healthy snack.

pumpkin seeds

  • Pumpkin seeds saved from carving your pumpkin
  • 4 tbsp vegetable oil or melted butter
  • Various seasoning

When carving your pumpkin separate the seeds from pumpkin flesh – a great job for those too small to carve their own pumpkin! Wash seeds in a sink or big bowl of water, making sure you remove the pumpkin flesh by rubbing them between your hands. Drain in a strainer and dry with paper towel.

Preheat your oven to 275 degrees.

Spread the dry seeds out on a cookie tray and lightly baste with vegetable oil or melted butter, just enough so that seeds are coated but are not swimming in oil.

Time to season your seeds! There are so many ways to do it – here are just a few. Mix flavourings together in a bowl and sprinkle or drizzle over oiled seeds.

Fall flavours: 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp salt and ½ tsp ground allspice

Spicy: 1 tsp cayenne pepper, ½ tsp thyme, ½ tsp salt and ½ tsp pepper

Savoury: ½ tsp garlic salt and 2 tsp Worcestershire sauce

Natural: 1 tsp salt

Lemony: 2 tsp lemon pepper seasoning

Cook seeds in a 275 degree oven for 10 – 20 minutes until golden brown. Oven temperatures will vary and they burn quickly, so keep an eye on them and give them a stir every 5 minutes or so. Allow seeds to cool when they come out of the oven for 10 minutes. These are delish served warm or cold.

Source: Jodi Lariviere, Bunch Family

1 year ago 

blueberry spelt oat bars

Well I’m back and should probably explain my absence in the last 4 months (and perhaps a month or so prior) is directly attributable to my having a new baby boy (one, I hope, which won’t be so hard to please in the food department).

The new little guy is pretty easy-going and surprisingly lets me do a bit of cooking and baking every now and again (I barely entered the kitchen for the first 6 months with my first son). I’ve made some simple stuff with my 4-year-old (popsicles, apple-cheese quesadillas, chocolate chip cookies, etc), and I’ve been stockpiling some very promising recipes I intend to get to as well. And this recipe for blueberry spelt bars by my new favourite Canadian food site is one I plan to get to very, very soon.

P.S. Now that the little guy is nearing 5 months and settling into a routine, I plan to update this blog much more regularly. Thanks for hanging in there! 

blueberryspeltbar

Ingredients

1 cup rolled oats
1 cup spelt flour
1/3 cup packed natural brown sugar
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 cup sunflower seeds
1/4 cup dried blueberries
1/2 cup sunflower oil
5 tbsp orange juice, divided
1/2 cup blueberry fruit preserve

Directions

Preheat oven to 325 and grease a 8×8 in. baking pan. Set aside.

In a large bowl, combine oats, flour, sugar, salt, baking soda, cinnamon, sunflower seeds and blueberries. Add oil and 3 tablespoons of the orange juice. Mix well. Save a 1/2 cup of the mixture and press the rest of the oats into the prepared baking pan. In a bowl, mix the blueberry preserves with the last two tablespoons of orange juice. Spread preserve mixture over the oats then sprinkle with the remaining 1/2 cup of oats. Bake in the oven for 30 to 35 minutes. Cool in the pan on a wire rack. Allow to cool completely before cutting into bars.

Source: Sweet Potato Chronicles

roasted pumpkin seeds

Show your little ones that pumpkins aren’t just for pies and jack-o’-lanterns with this quick, easy and healthy snack.

pumpkin seeds

  • Pumpkin seeds saved from carving your pumpkin
  • 4 tbsp vegetable oil or melted butter
  • Various seasoning

When carving your pumpkin separate the seeds from pumpkin flesh – a great job for those too small to carve their own pumpkin! Wash seeds in a sink or big bowl of water, making sure you remove the pumpkin flesh by rubbing them between your hands. Drain in a strainer and dry with paper towel.

Preheat your oven to 275 degrees.

Spread the dry seeds out on a cookie tray and lightly baste with vegetable oil or melted butter, just enough so that seeds are coated but are not swimming in oil.

Time to season your seeds! There are so many ways to do it – here are just a few. Mix flavourings together in a bowl and sprinkle or drizzle over oiled seeds.

Fall flavours: 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp salt and ½ tsp ground allspice

Spicy: 1 tsp cayenne pepper, ½ tsp thyme, ½ tsp salt and ½ tsp pepper

Savoury: ½ tsp garlic salt and 2 tsp Worcestershire sauce

Natural: 1 tsp salt

Lemony: 2 tsp lemon pepper seasoning

Cook seeds in a 275 degree oven for 10 – 20 minutes until golden brown. Oven temperatures will vary and they burn quickly, so keep an eye on them and give them a stir every 5 minutes or so. Allow seeds to cool when they come out of the oven for 10 minutes. These are delish served warm or cold.

Source: Jodi Lariviere, Bunch Family
blueberry spelt oat bars
roasted pumpkin seeds

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pleasing picky eaters since 2007.
kid-tested and approved recipes.
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