Posted on by — Leave a comment

Hot Oatmeal & Balsamic

Ingredients:
  Cooked oatmeal (see picture:  Nature’s Path Organic Oatmeal with Flax was used)  
  Fruit of choice (this recipe used fresh bananas and strawberries)
  Cinnamon sugar
  Maple Balsamic (or your choice of balsamic….we have many flavors to choose from)

Preparation:
  Nature’s Path Organic Oatmeal with Flax has individual packets and microwave directions
  Slice fruit and top oatmeal
  Sprinkle cinnamon sugar on top
  Drizzle Maple Balsamic (or your choice) over all

Submitted by:  Caitlin Davidson  

Posted on by — Leave a comment

Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

  • Ingredients
  • 4 cups bread flour
  • 1 1/2 cups warm water
  • 1/4 cup + 2 tablespoons EVOO
  • 1 tablespoon kosher salt
  • 1 tablespoon graulated sugar
  • 2 1/4 teaspoons or 1 packet of active dry yeast
  • 1 teaspoon granulated garlic
  • 1/2 cup grated Pecorino Romano

Directions

  • Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  
  • Combine the water with flour, salt and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.
Posted on by — Leave a comment

Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

INGREDIENTS

  • 2 Cups fresh roasted, organic, unsalted peanuts
  • 1/2 tsp. sea salt (optional)
  • 1 Tbs. granulated sugar (optional)
  • 1/2 cup High Oleic, High Polyphenol Olive Oil, such as Oli+Ve’s Hojiblanca, Coratina or Picual

DIRECTIONS

Place the peanuts in the jar of your blender. Add the salt and sugar, if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks

Makes 1 1/2 cups natural peanut butter

Posted on by — Leave a comment

Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic

INGREDIENTS

  • 4 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup cashews
  • 1 cup unsweetened flaked coconut
  • 1/2 cup Oli+Ve Persian Lime Olive Oil
  • 1/3 cup of Oli+Ve Coconut White Balsamic gently reduced by half and cooled.

DIRECTIONS

  • Preheat the oven to 250 degrees.
  • In a small bowl, whisk together the olive oil and balsamic reduction until thoroughly combined
  • In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.
  • Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. Makes approximately 8 cups of granola!
Posted on by — Leave a comment

ALMOND BANANA CHOCOLATE CHIP MUFFINS

Ingredients

·         3/4 cup almond butter

·         1 cup almond flour

·         3 medium ripe bananas, mashed

·         2 eggs

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon ground cinnamon

·         1/3 cup plus more for topping muffins Dark Chocolate Chips

Preparation: 

·         Preheat oven to 350 degrees. 

·         Spray a muffin pan or use the muffin paper liners.

·         Combine all ingredients In a mixing bowl,  except chocolate chips,  and mix everything until incorporated. 

·         Stir chocolate chips into batter. 

·         Pour batter into prepared muffin tin filling all 12 cups evenly. 

·         Top muffins with a few additional chocolate chips.

·         Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean. 

·         Let the muffins cool and remove from pan

Adapted from Multiplydelicious.com