Banana-Oatmeal Breakfast Bars (Low Carb)

I realized the other day that it has been a while since I have posted any new recipes. I guess I had to recover after our fantastic Charleston weekend about 3 weeks ago, and creating new recipes was far from my mind!

Anyway, I made these bars last week. They actually turned out pretty well! While they are not totally on the Trim Healthy Mama eating plan, they do have a low carb count and make for an energizing breakfast.

3 ripe bananas, mashed

1/3 c. unsweetened applesauce

2 c. old fashioned oats

1/4 c. unsweetened coconut flakes

1/4 c. unsweetened almond milk

1/2 c. raisins

1 tsp. vanilla

1 tsp. cinnamon

2 scoops stevia (I used the scoop from my protein powder, so maybe about 2/3 cup)

Lightly grease a 12x9x1 jelly roll pan.  Combine all ingredients in a large mixing bowl, stirring well. Spread ingredients into the prepared pan.  Bake at 350* for about 20 minutes or until set. You might need a little longer.  These bars stay quite moist, so you will want to refrigerate them after they cool.

I cut mine into 20 bars which gave about 12 grams of carbohydrates per bar. If you cut them into 16 bars, it comes to about 15 grams per bar.

Welsh Cakes

I always enjoy getting new recipes from family and friends!  Last weekend when we were in Florida for our son’s wedding, we got to taste some yummy cookies.  These were made by the grandmother of my new daughter-in-law.  They are fantastic!  And what’s interesting about them is that they are fried like pancakes!

 

1 c. sugar

1 c. shortening

3-1/2 c. flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

1 c. raisins

1/2 c. milk

1 egg

 

Cream together the sugar and shortening.  Sift together the dry ingredients and set aside.  Blend together the raisins, milk and egg.  Combine all three mixtures until well blended.  Roll out dough on a floured board and cut out using various shapes. Lightly grease a frying pan and fry the cakes until golden brown on both sides.  While still warm, butter lightly and dip into a cinnamon/sugar mixture.  (If using an electric skillet, set the temperature to 300 degrees.)

Raisin Buttermilk Coffee Cake

I am exhausted!  We just finished 5 days of VBS at our church, and we had more children this year than we have ever had before!!  Have you ever experienced the energy of over 150 children for 3 hours at a time??  It was a wonderful week, and I am very thankful to have been able to be a part of it!

I tried to make a special treat to take to VBS each day this week especially for the workers who volunteered their time to help out.  I didn’t try any new recipes, but used my tried and true ones!

And many  thanks to my readers!! We hit the 9000 mark for views to the blog yesterday!!!

This coffee cake recipe is found in one of my Best of Country Cooking cookbooks. I have made it quite a few times in the past for my own family.  It goes together easily and is a great treat for a mid-morning snack.

1 c. packed brown sugar

1 c. chopped nuts

1/3 c. butter, softened

2 tbsp. flour

4 tsp. ground cinnamon

BATTER:

1/2 c. butter, softened

1-1/2 c. sugar

2 eggs

3 c. flour

4 tsp. baking powder

1/2 tsp. salt

2 c. buttermilk

1 c. raisins

Combine the first 5 ingredients in a bowl until the mixture resembles coarse crumbs; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins.

Spread half of mixture into greased 13×9 pan. Sprinkle with half the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 for 35-40 minutes or until toothpick inserted comes out clean.  Makes 12-15 servings.

*I was out of raisins, so I sprinkled some mini chocolate chips over the top before I baked it.

030

Sour Dough Raisin Nut Bread

A few weeks ago when we went to Charleston for Corp Day at The Citadel, we stayed with our friends, the Walters.  As in the past, I came home with another delicious recipe. This time it was for a variation of the sour dough bread that I usually make on a weekly basis.  This bread is just amazing!  The whole family loves it!

Awhile ago I shared my recipe for making sour dough starter and bread.  Here is the recipe for the starter again and the new recipe for the nut bread.

STARTER:

In a one-quart mason jar pour 1 c. hot tap water; 1/2 c. sugar; 3 tbsp. potato flakes; and 2 tsp. yeast.  Stir well to dissolve most of the sugar.  Screw on the lid and leave the jar sitting out for 12 hours. Refrigerate for a few days.  Feed the starter a day or so before you want to make bread to increase your amount of starter.   To feed, add 1 c. hot tap water; 1/2 c. sugar and 3 tbsp. potato flakes.  Stir well and cover.  Leave out on counter for 12 hours.  Refrigerate or use to make bread.  Once you get enough starter, you should be able to  feed your starter after you have taken out what you need for your bread.  Make sure to keep it in the fridge after the 12 hours on the counter!  Many people say that you must feed  your starter every 3-5 days whether you use it or not.  I have found that not to be necessary.  My starter seems to thrive on neglect!  I just feed it when it is getting low!

RAISIN NUT BREAD

This recipe calls for three ‘standing’ times, so plan to make it a day or so before you actually want it.  I followed this exactly the first time I made it, but cut back on the standing times the second time.  The results were the same!

1-1/2 c. starter

1/2 c. oil

1-1/2 c. warm water

1/3 c. honey

2 c. bread flour

1 c. raisins and/or craisins

Mix all of the above ingredients well and let stand 4 to 24 hours.

After standing time, add:

1 tbsp. salt

2 c. bread flour

2 c. whole wheat flour

1 c. sunflower seeds or 1 c. chopped pecans (or a mix of both!)

Mix well and let stand 8-24 hours.

After standing time, knead bread. Divide into 2 large or 3 medium sprayed bread pans. Let rise 8-12 hours.

Bake at 350 degrees for 30 minutes.

*I used my standing mixer and just left it in the mixing bowl each standing time.

**I needed to cut back the time the second time I made this recipe, so I added 1-1/2 tsp. yeast to the first mixture and cut the standing time to 2 hours.  This allowed the second standing time to be cut back to about 4 hours, and the 3rd rising time to about 4 hours.   Of course, it isn’t a true sour dough if you add yeast, but it still tasted amazing!