These Fluffy Whole Wheat Pancakes come together in one bowl and use 100% white whole wheat flour, so they’re hearty without being heavy. Lightly sweetened with maple syrup and perfectly soft, they’re great for slow weekend mornings or making ahead for busy weekdays. Cozy, simple, and no extra dishes.
Ingredients
UnitsScale
3cupsWhite Whole Wheat Flour
1 1/2 Tbsp Baking Powder
1 1/2 tsp Ground Cinnamon
3/4 tsp Kosher Salt
2cups + 2 tbspMilk
3 Eggs
1/4cupMaple Syrup
4 Tbsp Unsalted Butter, melted
Instructions
In a large bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth.
Add the flour, baking powder, cinnamon, and salt directly to the same bowl.
Whisk ingredients together until just combined. Take care not to overmix, some lumps are okay.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the pancake for another 1-2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings like fresh berries, blackberry compote, or more maple syrup. Enjoy!
These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries.
Ingredients
UnitsScale
2 Eggs
1/2cupAlmond Milk
1 Tbsp Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Lemon Zest
1 1/2cupsAlmond Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/8 tsp Salt
1/2cupBlueberries (fresh or frozen)
Instructions
In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
Using a spatula, gently fold in the blueberries.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
Serve warm with more berries and maple syrup. Enjoy!
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
This Chocolate Hazelnut Protein Granola is made with hearty oats, crunchy hazelnuts, rich cocoa, and naturally sweetened with maple syrup. Packed with protein and simple, wholesome ingredients, it’s the perfect easy recipe for a healthy breakfast or snack.
This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.
Ingredients
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened Shredded Coconut
2 tbsp Ground Flaxseed
2 tsp Ground Turmeric
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/4 tsp Ground Black Pepper
1/4 tsp Baking Powder
Pinch Salt
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
Whole Grain Carrot Cake Muffins are naturally sweetened and made with wholesome ingredients like oats, whole wheat flour, carrots, and olive oil. Perfect for breakfast, snacks, or lunchboxes, they deliver all the cozy flavors of carrot cake in a healthy, meal-prep-friendly muffin.
Ingredients
UnitsScale
Muffins:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
2 tbsp Ground Flaxseed
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Cardamom
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Preheat oven to 325° F. Spray a muffin pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add the chopped walnuts to the batter and stir to combine.
Spoon the batter evenly into 12 muffin cups.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
While the muffins cool, prepare the glaze icing. In a small bowl whisk together the powdered sugar and 2 tsp milk. Using a spoon, drizzle the icing over top of each muffin. Enjoy!
These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.
Ingredients
UnitsScale
2cupsGreek Yogurt
1/4cupHoney
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
2 tsp Cinnamon
1/2 tsp Kosher Salt
1/2cupRaisins
Instructions
Preheat air fryer to 325° F.
In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!
Ingredients
UnitsScale
2cupsGreek Yogurt
1cupWhole Wheat Flour
1cupAll Purpose Flour
1 tbsp Baking Powder
1/2 tsp Kosher Salt
1 tbsp water
1/4cupEverything Bagel Seasoning
Instructions
Preheat air fryer to 325° F.
To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
Then, to a small bowl add1 tbsp water.
In a separate small bowl, pour the everything bagel seasoning.
Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
Crunchy and flavorful, Almond Coconut Granola is a wholesome blend of nuts, coconut, and lightly sweetened oats. Perfect for breakfast, meal prep or snacking!
Ingredients
UnitsScale
4cupsOld Fashioned Oats
1cupUnsweetened Shredded Coconut
1 1/2cups Sliced Almonds
1/2cupGround Flaxseed
1 1/2 tsp Cinnamon
1 tsp Cardamom
Pinch Salt
1/2cupMaple Syrup
1/2cupCoconut Oil
2 tsp Vanilla Extract
1/4 tsp Almond Extract
Instructions
Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
To a large mixing bowl add the oats, coconut, almonds, flaxseed, cinnamon, cardamom, and salt. Stir together with a spatula and set aside.
In a microwave safe bowl, melt the coconut oil. Then add the maple syrup, vanilla extract and almond extract. Stir to combine.
Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
After 25 minutes remove the granola from the oven and using the back of a sturdy spatula, press the mixture down to help it clump together and create clusters. Allow to cool completely.
Mix together and then allow the granola to cool before serving.
Store the granola in an airtight container.
Serve over Greek Yogurt or enjoy plain as a snack!
Soft, spiced, and perfectly festive, these pumpkin roll-out cookies are a family favorite! Easy to cut into fun shapes and topped with a sprinkles for even more fun, they’re perfect for holiday baking or a cozy weekend treat.
Ingredients
UnitsScale
1/2cupUnsalted Butter, softened
1/2cupMaple Syrup
1/4cupBrown Sugar
1/2cupPumpkin Puree
1 tsp Vanilla Extract
1cupWhite Whole Wheat Flour
1 1/4cupAll Purpose Flour
3/4 tsp Baking Powder
2 1/2 tsp Pumpkin Pie Spice
1/4 tsp Kosher Salt
Instructions
In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
In the bowl of a stand mixer, add the wet ingredients: butter, maple syrup, brown sugar, pumpkin puree and vanilla extract. Mix on low, then increase the speed to medium and cream together the ingredients until light and fluffy.
Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350 F.
Roll the dough out to about 1/4 inch thick. Using your cookie cutters, cut the cookies into your favorite shapes. (Top with sprinkles to jazz them up if you’d like!)
Place the cookies onto a silpat lined sheet tray.
Bake for 12-15 minutes until the cookies are set.
Remove from the oven and allow to cool on a wire rack. Enjoy!
Air Fryer Cookie Dough Chickpea Bites are a healthier, delicious twist on traditional cookie dough treats. Made with chickpeas for added protein and fiber, they’re crispy on the outside and soft on the inside, making them a great snack, or fiber-filled dessert treat!
Ingredients
UnitsScale
1 can, 15 oz Chickpeas, drained and rinsed
1/2cupPeanut Butter
1/3cupMaple Syrup
2 tsp Vanilla Extract
1 Egg
1 tsp Ground Flaxseed
1/2 tsp Kosher Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2cupOat Flour
1/3cupMini Chocolate Chips
Instructions
To a food processor or high-powered blender, add all the ingredients except the chocolate chips.
Process the dough until smooth, about 1-2 minutes.
Take the blade out of the food processor, or alternatively pour the dough into a bowl, then add the chocolate chips and stir into the batter with a spatula.
Preheat your air fryer to 350° F.
Cut a piece of parchment paper to fit inside your air fryer and lightly coat it with nonstick spray.
Scoop 1-tablespoon portions of dough and place them in the air fryer, leaving about 2 inches of space between each.
Air fry on 350° F for 7-10 minutes, depending on your air fryer.
Allow to cool for 10 minutes before digging in, enjoy!
Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!
Ingredients
UnitsScale
Cookie Wafer:
1 1/2cupAlmond Flour
1/4cupCocoa Powder
1/2 tsp Xanthan Gum
Pinch Salt
3 tbsp Unsalted Butter
4 tbsp Maple Syrup
1 tbsp Water
3/4 tsp Peppermint Extract
Chocolate Coating:
1cupDark Chocolate Chips
2 tsp Coconut Oil
3/4 tsp Peppermint Extract
Instructions
Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
Continue with remaining wafers, coating each in chocolate.
Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!
This vibrant summer salad combines juicy peaches and ripe tomatoes with crisp, fresh sweet corn, all tossed in a zesty lime vinaigrette. This recipe was developed for the Black Forest Farmer’s Market.
Ingredients
UnitsScale
Salad:
4 Ears Corn, shucked
2 Ripe Peaches
3 Tomatoes
3 Spring Onions
Lime-Honey VInaigrette:
1/4cupOlive Oil
2 tsp Lime Zest
2 tsp Lime Juice
1 tbsp Maple Syrup or Honey
2 tsp Dijon Mustard
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
Instructions
To make the dressing, whisk all ingredients together, then set aside.
Cut the corn kernels off the cob and place into a large mixing bowl.
Slice the peaches and place into the bowl with the corn.
Dice the tomatoes into 1/2 inch dice and add to the bowl.
Next, chop the spring onions and add to the bowl.
Drizzle half the vinaigrette over top the salad and stir together with a spoon, taking care to not bruise the peaches!
Taste the salad and add more dressing to your taste preferences. Enjoy!
Fresh cherry and oatmeal bars. The perfect dessert or grab & go snack that is packed full of antioxidants and fiber! This recipe was developed for the Park Union Farmer’s Market.
Ingredients
UnitsScale
Oatmeal Crumb:
1 3/4cupOat Flour
1 1/4cupOld Fashioned Oats
1 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Baking Powder
1/2cupCoconut Oil
1/2cupApplesauce
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 tsp Lemon Zest
Cherry Filling:
3cups Pitted Cherries
2 tbsp Maple Syrup
1 tbsp Lemon Juice
2 tsp Cornstarch
Instructions
Preheat oven to 350° F. Grease a 9×13 dark pan with nonstick spray. Set aside.
In a small sauce pan, add the cherry filling ingredients, pitted cherries, maple syrup, lemon juice and cornstarch. Turn the heat to medium and bring the mixture to a low boil.
In a large mixing bowl, add the oat flour, oats, cinnamon, baking powder and salt. Whisk together to combine.
Next add the liquid ingredients, coconut oil, applesauce, maple syrup, vanilla extract and lemon zest.
Using a spatula, stir the crumb mixture together.
Set 3/4 cup of the mixture aside for the topping.
Pour the remaining mixture into your prepared pan and spread evenly, pressing down with a spatula to ensure crumb crust cooks evenly.
Par bake the crumb crust! Pop into the oven and bake for 10 minutes. This helps to get a slightly crispy bottom to your bars.
After 10 minutes, remove the pan from the oven and spread the cherry filling evenly over top of the crumb crust. Top with the remaining filling by dropping small teaspoon size bits over top the cherry filling.
Place the pan back into the oven and bake for an additional 20-25 minutes.
Remove from the oven and allow to cool fully before slicing. Enjoy!
Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.
Ingredients
UnitsScale
1 Medium Zucchini
1 Medium Yellow Squash
2ozGoat Cheese
1/2 tsp Lemon Zest
1/2 tbsp Lemon Juice
1/4cup Dried Cranberries
1/4cupPine Nuts
Instructions
Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!
Preheat oven to 325° F. Line an 8×8 inch baking pan with parchment paper and set aside.
In a large mixing bowl, add the nuts, cherries and flaxseed and stir together with a spatula.
Set a small sauce pan over medium-low heat and add the honey and maple syrup. Cook until the liquid just starts to simmer. Remove from heat.
Pour the liquid mixture over the nuts and stir with a spatula to combine. Then pour the mixture into your prepared pan. Working quickly, press the mixture evenly into the pan. (It helps to place another piece of parchment paper over top to press evenly and avoid getting your hands sticky!)
Place into the oven and bake for 15 minutes.
Remove from the oven and allow to cool for 15 minutes on a wire rack. Then place into the refridgerator to fully cool for 15 minutes.
Just before the 15 minutes are up, make the chocolate for the bottom and deocrative topping.
In a medium sized microwave safe bowl, add the dark chocolate chips and coconut oil. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted.
Remove the bars from the refrigerator and place parchment onto a cutting board. Using a sharp knife, slice the bars into 16 equal portions.
Set a silpat out on a large sheet tray.
Using an spatula or spoon, spread a thin layer of chocolate onto the bottom of each bar. Place onto the silpat. Continue with remaining bars.
Using the remaining chocolate, drizzle chocolate over top of the bars for a decorative finish.
Place the bars back into the refrigerator for the chocolate to fully harden. Bars will keep in an airtight container for 5-7 days. Enjoy!
These bars are a homemade version of Nature Valley Oats ‘n Honey Bars made with wholesome oats, honey and simple pantry ingredients.
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/3cupOat Flour
1/2 tsp Ground Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
3 tbsp Coconut Oil
3 tbsp Honey
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line an 8×8 inch baking dish with parchment paper. Set aside
In a small sauce pan, add the coconut oil, honey and brown sugar. Heat on medium low until the coconut oil has melted and the brown sugar dissolves into the mixture. Remove from heat.
In a large mixing bowl, add the oats, oat flour, cinnamon, baking soda and salt.
Next, pour the liquid ingredients into the bowl with the oats and stir with a spatula to combine.
Pour the mixture into your prepared pan and spread evenly with a spatula.
Bake for 15-18 minutes until the bars are slightly browned.
Greek Chicken & Chickpeas is a flavorful and flexitarian dinner that will impress your guests and family!
Ingredients
Scale
2 lbs Chicken Breasts, diced into 1-inch pieces
2, 15oz Cans Chickpeas, drained and rinsed
1 Large Onion, diced
2 Lemons, zested and juiced
4 Garlic Cloves, minced
3/4 cup Olive Oil
3 tsp Oregano
2 tsp Kosher Salt
1 tsp Ground Black Pepper
Instructions
Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
When the pans are heated, add the chickpeas to one pan and the chicken to the other.
Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.
Ingredients
UnitsScale
2cupsGreek Yogurt
1 Cucumber, grated
2 tbsp Lemon Juice
2 Gloves Garlic, minced
1 1/2 tbsp Dill, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Instructions
Set out a medium sized mixing bowl and place a clean dish towel over top.
With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!
Almond lemon cookies are moist, light and gluten-free goodness!
Ingredients
UnitsScale
1 1/2cupsAlmond Flour
1/3cupHoney
1/8 tsp Baking Soda
1 Medium Sized Lemon, Zested and Juiced
1 Large Egg White
2 tbsp Powdered Sugar
2 tbsp Slivered Almonds (optional)
Instructions
Preheat oven to 350° F. Get out a baking sheet and set aside.
Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
These protein granola bars are a great snack or pre-workout boost. Plus they are nut-free!
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/4cupOat Flour
1/3cupProtein Powder
2 tbsp Flaxseed + 2 tbsp water
1/4 tsp Salt
1/2 tsp Ground Cinnamon
3 tbsp Mini Chocolate Chips
1/4cupCoconut Oil
1/4cupHoney
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line a 10×4″ pan (bread/loaf pan) with parchment paper and set aside.
In a small bowl, mix together the flaxseed and water. Allow the flaxseed to soak up the water while you mix the remaining ingredients.
To a large mixing bowl add the oats, oat flour, protein powder, and salt. Mix together with a wooden spoon or spatula.
To a microwave safe bowl, add the coconut oil and heat on 20 second internals until melted. Then add the honey and vanilla extract and stir to mix. Then add the flaxseed water mixture and stir together.
Next, pour the coconut oil mixture into the oat mixture and stir together. Add the mini chocolate chips and stir again. The mixture should resemble wet sand.
Using a spatula, scoop the mixture into your prepared pan, spreading it evenly throughout the pan. Then, using your hands, the spatula or the bottom of a measuring cup press the dough firmly and evenly into the pan.
Place into the oven and bake for 10-12 minutes until slightly browned on top.
Allow the pan to cool on a wire rack for at least 10 minutes. Remove the parchment paper from the pan and allow the granola bars to cool on the wire rack for another 15 minutes until fully cooled.
Using a knife, cut the bars into 8 servings. Enjoy!
Optional Topping:
In a microwave safe bowl add 1 tbsp chocolate chips and 1/2 tsp coconut oil. Microwave on 20 second intervals until melted.
Using a spoon, drizzle the melted chocolate across the tops of the bars. Allow to cool for the chocolate to set.
Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!
Ingredients
UnitsScale
Carrot Cake Bread:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamom (Optional)
2 Tbsp Ground Flaxseed
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Set out all ingredients and equipment needed for happy baking!
Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add in the chopped walnuts to the batter.
Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
While the bread cools, prepare the glaze icing
In a small bowl whisk together the powdered sugar and 2 tsp milk.
Using a spoon, drizzle the icing over top of the bread.
Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!
Ingredients
UnitsScale
Brownie Batter:
1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
1/2cupMaple Syrup
2 Eggs
2 Tbsp Olive Oil
1/4 tsp Espresso Powder
1/4 tsp Kosher Salt
1 tsp Baking Powder
1/4cupCocoa Powder
1/4cupOat Flour
1/2cupChocolate Chips
Peanut Butter Swirl:
1/2cupPBFit Peanut Butter Powder
4–5 tbsp Soy Milk (or milk of your preference)
Instructions
Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
Next, add the two eggs and process again.
Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
Place the brownies into the oven and bake for 20 minutes until they are set.
Allow brownies to cool for 15 minutes before digging in. Enjoy!
Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
Move the biscotti logs onto a wire rack to cool for 15 minutes.
After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
Classic snowball cookies made with almond flour to be gluten-free!
Ingredients
UnitsScale
1cupAlmond Flour
1 Tbsp Arrowroot Flour or Cornstarch
1/4 tsp Baking Powder
3/4cupPecans (1/2 cup finely chopped, 1/4 cup larger chop)
3 Tbsp Butter, softened
2 Tbsp Maple Syrup
1 1/2 tsp Vanilla Extract
Pinch Salt
1/4cupPowdered Sugar
Instructions
Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
Place cookies into the oven and bake for 10-12 minutes until golden.
While the cookies bake, place the powdered sugar into a bowl and set aside.
Allow cookies to cool for 5 minutes and then roll in powdered sugar.
Place onto a cooling rack to finish cooling before digging in!
Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!
Ingredients
UnitsScale
Dry Ingredients
2cupsAll Purpose Flour
1cupWhole Wheat Flour
1cupOat Flour
4 tsp Baking Powder
1 1/2 tsp Salt
1/2cupVanilla Protein Powder
Wet Ingredients
8 Eggs (Separated)
1/4cupSugar
1/2 tsp Vanilla Extract
8 tbsp Unsalted Butter
4cupsButtermilk
Instructions
In a large mixing bowl combine all dry ingredients.
Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
Gently fold the egg whites into the batter.
Preheat your waffle iron.
Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
Serve hot with flaxseed, maple syrup and fruit, enjoy!
Make Your Own Homemade Kodiak Pancake Mix! With just a few simple ingredients, you can stock your pantry with this easy, protein-packed mix. Perfect for fluffy, flavorful, and filling pancakes whenever the craving hits—no box needed!
Grind the Oats: In the bowl of a food processor, process the oats until they are finely ground into oat flour.
Mix the dry ingredients: In a large mixing bowl combine the oat flour, whole wheat flour, protein powder, brown sugar, baking powder, cinnamon and salt. Whisk everything together until well combined.
Store: Transfer the pancake mix to an airtight container. Seal tightly and store in a cool, dry place until you are ready to mix up some protein pancakes!
This granola is nut-free making it a great choice for nut-allergies.
Ingredients
UnitsScale
3cupsOld Fashioned Oats
1/2cupFlaxseed
1tspCinnamon
1/2tspKosher Salt
1/2cupUnsweetened Shredded Coconut
1/2cupHoney
1/2cupCoconut Oil
1tspVanilla Extract
1/4cup Dried Cranberries
Instructions
Preheat your oven to 325° F.
In a large mixing bowl, add all the dry ingredients (oats, flaxseed, cinnamon, salt, shredded coconut). Mix together with a spatula.
In a microwave safe bowl or measuring cup, add the coconut oil. Place in the microwave and cook on 20 second intervals until melted. Add the honey and vanilla to the coconut oil, whisk together.
Pour the wet ingredients into the bowl of the dry ingredients. Stir together with a spatula until thoroughly mixed.
Place parchment paper or a silpat onto a large sheet tray. Spread granola mixture evenly onto the sheet tray.
Place sheet tray into the oven and bake for 25 minutes, stirring every 10 minutes.
Remove from the oven and allow to cool at least 10 minutes.
Now is the time to add in dried cranberries or any dried fruit. Mix into the granola and allow to cool.
Better than Girl Scout Samoa cookies with just 4-ingredients! Plus, no added preservatives or artificial nonsense here!
Ingredients
Scale
2cupsUnsweetened, Shredded Coconut
2cupsPitted Dates
1/2cupSemi-Sweet Chocolate Chips
1tspCoconut Oil
Instructions
Preheat oven to 400° F for toasting the coconut.
In the bowl of a food processor add the dates and pulse for 10-20 seconds to break down the dates.
Pour coconut onto a sheet tray with a silpat or parchment paper and place in the oven to toast for 3-5 minutes. (Take care to watch it as it will burn easily!) Remove from oven and allow to cool for 2 minutes.
Add the toasted coconut to the dates in the food processor and pulse for 10-15 seconds. You will know the mixture is ready when it can be pinched together and stays together.
Scoop out tablespoon size portions of the mixture and form into a round cookie shape, pressing it into shape with your fingers. Place onto your sheet tray with the silpat or parchment from toasting the coconut. Continue to form cookies with the remaining mixture.*To make authentic Girl Scout Samosas, take a toothpick or small spatula handle and make a hole in the center of each cookie. You may need to press and shape the cookies to retain their shape.
Place the sheet tray into the freezer and freeze for 5 minutes to set the cookies shape.
Meanwhile, place the chocolate chips and coconut oil into a microwave safe bowl. Microwave on 25 second intervals until the chocolate is fully melted, stirring in between each interval.
Next, remove the cookies from the freezer. Dip the bottom of each cookie into the melted chocolate to coat the bottom and return to your silpat or parchment covered sheet tray. Repeat for all cookies. Then, using a spoon, drizzle the remaining chocolate over the cookies in a stripe pattern for the full Samoa look.
Place the cookies back into the freezer for at least 10 minutes so that the chocolate will set. Remove from the freezer and carefully peel the cookies off your silpat or parchment. Enjoy!
Buffalo Salmon Quinoa & Chickpea salad takes just a few pantry staples to bring this high protein, healthy and spicy grain salad together!
Ingredients
Scale
Salad
1cupQuinoa
1Can Salmon, drained
1Can Chickpeas, drained and rinsed
2Celery Stalks
1Orange Bell Pepper
Dressing
1/4cupGreek Yogurt
3tbspHot Sauce
1tbspWater
1tspOnion Powder
3/4tspGarlic Powder
1tspSmoked Paprika
Instructions
Cook the quinoa according to the package directions.
While the quinoa cooks, combine the dressing ingredients and whisk together. Set aside.
Dice the celery and bell pepper and place into a large mixing bowl. Add the chickpeas, salmon and cooked quinoa. Pour the dressing over top and mix together.
Refrigerate the salad for at least 30 minutes before serving. Serve with extra hot sauce, depending on how spicy you like your food!
Simple and delicious whole wheat pizza dough. Perfect for your next homemade pizza night.
Ingredients
UnitsScale
2cupsAll Purpose Flour
1cupWhole Wheat Flour
1/2 tsp Dry Active Yeast
1 1/2 tsp Kosher Salt
1 1/4cupsWater (plus a tablespoon or two if needed)
Instructions
In a large mixing bowl combine the flours, yeast and salt. Mix together with a wooden spoon or spatula.
Pour the water into the bowl and mix the dough together. It should be a shaggy dough. Remember it will rise while it sits!
Cover the bowl with plastic wrap or dish towel. Place the bowl in a draft free area and allow to sit for at least 4 hours, up to 8 hours.
After dough has risen for at least 4 hours it is ready to roll out.
Preheat the oven to 450º. Sprinkle a sheet pan with cornmeal.
Flour your countertop to prevent the dough from sticking. Roll out dough into desired shape and size. If rolling into a rectangle, it will yield one 9×13 crust. Transfer crust to sheet pan sprinkled with cornmeal.
Place the crust into the preheated oven and par-bake for 8 minutes. After this it is ready to be topped and made into pizza!
Notes
Pizza Assembly – After Crust has Par-Baked
Spoon out pizza sauce and spread evenly.
Top with veggies, cheese, and other desired toppings.
Bake for 10-12 minutes until cheese is melted and just starting to turn brown.
Maple & Olive Oil Granola is an antioxidant fueled breakfast that goes great over Greek Yogurt or eaten plain as a snack.
Ingredients
Scale
1/2cupOlive Oil
1/2cupMaple Syrup
1tspVanilla Extract
3 3/4cupsOld Fashioned Oats (Use 3 3/4 cups for more granola clusters, use 4 cups for “crumbly” granola)
1/4cupFlaxseed
1tspGround Cinnamon
1/8tspCardamom (Optional)
1 1/2cupsRaw Nuts (I used Pecans and Sliced Almonds)
1/4tspKosher Salt
1/4cupDried Cranberries (Or your favorite dried fruit)
Instructions
Preheat oven to 325° F.
To a large mixing bowl add the oats, nuts, cinnamon, cardamom (if using), and salt. Stir together with a spatula and set aside.
In a liquid measuring cup add the olive oil and maple syrup. Mix together and then add the vanilla extract.
Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring every 10 minutes.
After 25 minutes remove the granola from the oven and add the dried cranberries. Mix together and then allow the granola to cool before serving.
Tip: If you want your granola to have large clusters (which I do!) after you add the dried cranberries, press the granola down with the back of a spatula, then allow to cool fully.
Serve over Greek Yogurt or enjoy plain as a snack!
Waffled Veggie Latkes are a fun and nutritious twist on laktes and waffles. Add your favorite veggies, crisp them up in the waffle iron and top with scallions, Greek Yogurt or your favorite toppings.
Ingredients
Scale
3Carrots
2Zucchini (medium size)
1Orange or Red Bell Pepper
1/2 Red or Yellow Onion
4Russet Potatoes (medium size)
1/2cupFlour
1tspBaking Powder
1tspKosher Salt
1/2tspGround Black Pepper
3 Eggs
Toppings
Cream Cheese
Greek Yogurt
Smoked Salmon
Scallions
Everything Bagel Seasoning
Instructions
Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.
Finely dice the bell pepper and add to the veggies on the towel.
Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.
Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.
Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown. Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.
Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.
Fresh, flavorful and full of nutrients this salad is always a crowd-pleaser. Add your favorite vegetables to make it your own!
Ingredients
UnitsScale
Salad
1 pt Cherry Tomatoes, sliced in half lengthwise
1 Red Bell Pepper, diced into 1-inch pieces
1 Yellow or Orange Bell Pepper, diced into 1-inch pieces
1 Large Cucumber, peeled, seeded and diced into 1-inch pieces
1/2 Red Onion, sliced thinly
10 Basil Leaves, torn
1 Ear of Corn, kernels removed
1/2 Loaf of Sourdough Bread
Vinaigrette
1 tsp Minced Garlic
1/2 tsp Dijon Mustard
3 tbsp Red Wine Vinegar
1/2cupOlive Oil
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1 tsp Honey
Instructions
Prepare the Vinaigrette
Combine all vinaigrette ingredients into a mason jar or medium mixing bowl and whisk all the ingredients together. Set aside.
Salad Directions
Slice bread into 1-inch cubes.
Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
Stir in half of the vinaigrette and mix together. Taste the salad and add more vinaigrette as needed. Enjoy!
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