Home

Blueberry Honey Breakfast Bars

1 Comment

Land of Milk and Honey

Cooking with Honey by Laurie Dotson

I think, I told you in one of my past posts, that I have removed sugar and flour from my diet.  Well, I’m still doing it, the best I can. There are the occasional chocolate chip cookies, pizza slices or dinner at a friends, who does eat sugar and flour.  I’m not going to complain about a gracious cook or a delicious meal. No sirree!  But at the Dotson home, this is what we’re doing.  So try this great “Take and Go” breakfast bar.

Blueberry Honey Breakfast Bars

Blueberry Breakfast bars

INGREDIENTS:

  • Olive oil cooking spray
  • 4 cups old-fashioned rolled oats
  • 1 cup whole-wheat flour
  • 1 tsp ground cinnamon
  • 1 egg plus 3 egg whites
  • 1 cup unsweetened applesauce
  • 3 tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1/3 cup chopped dried apricots
  •  1/3 cup dried blueberries
  • 1/4 cup dried cranberries
  • 1/4 cup raw unsalted slivered almonds

INSTRUCTIONS:

  1. Preheat oven to 350˚F. Mist an 11 x 8-inch glass baking dish with cooking spray. In a large bowl, whisk oats, flour and cinnamon.
  2. In a medium bowl, whisk egg and egg whites. Whisk in applesauce, honey and vanilla until smooth. With a rubber spatula, fold into flour mixture until no white streaks remain. Fold in apricots, blueberries and cranberries.
  3. Transfer mixture to dish, spreading in an even layer. Sprinkle with almonds. Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted in center. Let cool completely in dish. Slice into 16 bars.

Proverbs 31:10-12 A competent wife, how does one find her? Her value is far above pearls. Her husband entrusts his heart to her, and with her he will have all he needs. She brings him good and not trouble all the days of her life.

Advertisements

Spinach Salad with Honey Balsamic Vinaigrette

2 Comments

Land of Milk and Honey

Cooking with Honey by Laurie Dotson

The next spring dinner party will see this served as its first course.

 

Spinach Salad with Honey Balsamic Vinaigrette

Ingredients

For the balsamic vinaigrette

  • 1 part balsamic vinegar

  • 1 part red wine vinegar

  • 2 parts good quality extra virgin olive oil

  • 1 clove garlic finely minced

  • honey to taste (start with 1 teaspoon and add more as needed)

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

For the salad

  • 8 oz. spinach, cleaned and stemmed

  • 8 oz. arugula, stemmed as needed

  • 1 red onion, sliced thin into rings

  • 1 ripe pear sliced into thin wedges

  • 3 oz. dried cranberries
  • 4 to 6 oz. candied walnuts

  • 8 to 12 oz. rogue river bleu cheese or other good quality bleu cheese, crumbled

Instructions

  1. In a food processor or blender, combine all ingredients except the oil.

  2. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify.

  3. Add salt and pepper to taste and adjust sweetness with the honey. Serve with following salad. Makes about 1 cup.

  4. In a large mixing bowl combine the spinach, arugula, red onion rings and pear wedges.

  5. Drizzle with enough dressing to lightly coat the greens and pears.

  6. Toss well and put a good handful on each of four salad plates, arranging the pears to be seen.

  7. Top with the bleu cheese crumbles, dried cranberries and the candied walnuts. Add additional dressing as needed.

Serves 4 to 6.

It may serve 4 to 6 but at our house it serves 2…my husband gets a serving and I eat all the rest!  haha

Enjoy this healthy salad and please eat responsibly !

YUM Laurie Dotson-