PB&J Granola Bars

Natural peanut butter and home made raspberry jam granola bars with dried apricots, sunflower seeds, and roasted slivered almonds = Oh yes I did!!! MmmmHmmmm. They are really good.

They are no-bake and keep in your freezer until enjoyed. 

1 Cup of rolled oats

1 Cup of diced dried apricots 

(rehydrate in boiling water if too dry)

1/4 Cup roasted sunflower seeds

3/4 Cup roasted slivered almonds

2/3 Cup peanut butter

1/4 Cup of jam

Directions: Roast seeds & nuts at 350 for about five minutes on parchment paper. Add to oats and dried fruit in a bowl.

Heat up PB&J in a saucepan and mix dry and wet ingredients. Press down tightly in a square baking dish lined with parchment paper. Cover with tin foil and chill in the freezer at least 15 minutes before enjoying.

Best bars for back to school! I'm sure almond butter would do the trick here too :) 

Cheeky Monkey Cookies

The name came from my granny. To her, there was no such thing as a baby - they were a cheeky monkey and that title got carried through all the life stages right to adulthood. If she liked you, you were a cheeky monkey - if she didn't… well let's keep this entry PG.

I invented these cookies for two cheeky monkeys in my life - my nephews. One being allergic to peanuts I had to x the peanut butter in my favourite flour less cookie recipe. This recipe felt like a science experiment from the porportions to the cooking time - trial and no error these have a rich, deep flavour and a crunchy outside with a chewy middle. All things you would want in a cookie in your mouth.

You ready for this?

                                                                                  Ingredients:

                                                                                   1/2 Cup brown sugar

                                                                                   1/2 Cup butter (or margarine)

2 Eggs

1 Medium rype banana

1 1/2 Tsp vanilla

1 1/2 Tsp baking soda

1 Tsp fresh graded ginger

1/4 Tsp cinnamon

3 Cups of rolled oats

1/4 Cup of cocoa (I used nesquik)

1/2 Cup white chip pits

1/3 Cup unsweetened shredded coconut

A pinch of salt

Directions:
Preheat oven to 350. Bake 1/2 small spoonful on parchment paper, gently press down with a fork, and bake for 10 minutes. It seems like a lot for such small cookies but they really need the extra time to cook through - and none of mine burnt with the parchment paper. The sugar seemed to have crystallized a bit on the outer edges of the oats and was magical.

Summer nights and cookie delights!