Millet (bird seed) Granola Bars

If you haven't had millet, you're missing out. These bars offer a great way to sneak a little millet into your life! Crispy little bits with whatever flavors strike your fancy is always a win.

Ingredients:
1 2/3 c rolled oats
1/3 c flour (I use coconut, you can use whatever you'd like)
1/3 c shredded, unsweetened coconut
1/3 c millet
1/2 c sugar (brown or white, or I've used the coconut sweetener too)
1/2 t cinnamon (but who's measuring?)

3 T Earth Balance (or replace with coconut oil)
3 T coconut oil
1/3 c nut butter (I use peanut)
6 T assorted liquid sweetener (molasses, maple syrup, honey, agave)
1 tsp vanilla

1.5 cups nuts, seeds, dried fruits

I usually use some almonds and raisins, but you can use any chopped, dried fruit you'd like. This recipe is a great way to clear out your nut/seed/dried fruit stash.

Method:
Oven at 350
1. Combine all the dry ingredients in a large bowl.
2. Soak dried fruit in a little bit of hot water while you work.
3. Melt Earth Balance, coconut oil, and nut butter in a liquid measuring cup. Add liquid sweetener and stir to combine (this really helps the peanut butter situation).
4. Drain the dried fruits and add them to the dry mix. Then stir in the wet ingredients.
5. Bake in a greased 8x8, loaf tin, or 7x11. PRESS the stuff into the pan using a spatula or a coconut-oiled hand. The thinner the bars, the less time they will need. 7x11 probably need only 20 minutes while a loaf pan will need as much as 35. Check for browning edges.

COOL COMPLETELY IN THE PAN. WALK AWAY, I'M SERIOUS. These puppies are prone to crumbling. The original recipe called for corn syrup as a liquid sweetener, and swears that it will prevent the breakage. My friend Kelli adds an egg and says that's a good binder, too. Do what you want.

Other great additions include food grade oils, like orange oil. You could use chocolate chips as some of your mix-ins, even though they are not technically fruits, nuts, or seeds.

Black strap molasses makes these bars even healthier, as do the additions of hemp seeds, flax seeds, and other nutrient-dense options. They never come out the same twice, but they are always delicious.

GF Ginger Brownies and Glutenous Ginger Crisps

WARNING: There is no chocolate in this recipe. These are quite tasty, but if you're seeking a real brownie you'll have to head elsewhere.

Ingredients:
1 1/3 c rice flour
1/3 c potato flour
1/3 c tapioca flour
1 t baking soda
1/4 t salt
2 1/2 t ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1/2 c oil
1/4 c black strap molasses
1/4 c almond milk
1 c brown sugar
1 t vanilla

1. Heat oven to 350.
2. Combine flours, salt, soda and spices in a medium bowl and set aside.
3. Combine the remaining ingredients in a large bowl and stir to combine completely.
4. Add dry ingredients and stir to combine.
5. Pour into a 9x9 greased baking pan and bake for 30-40 minutes, testing for done-ness about the edges.
Yield: 9 or 16 servings, depending on your needs.

For the Glutenous Cookie version:
Substitute 2 c wheat flour for rice/potato/tapioca flours.
Step 5: Roll balls of dough in sugar and place on a parchment lined baking sheet. Note the dough will be very soft, but do not be tempted to add any more flour. You'll be just fine! The cookies will double in size. I yielded 26 and a couple of mine grew together. Don't worry, I ate the bad ones :) *Thanks to Vegan with a Vengeance by Isa Chandra Moskowitz for the original recipe.

Raisin or Chocolate Pumpkin Bars

If you love pumpkin but can't get over the six eggs, one pound of butter and seven cups of sugar recipes out there, this one might be for you. I swear every recipe I search has 3 cups sugar, 4 eggs, and a lot of oil or butter. This recipe tastes better, is easier, takes less time to bake, and is healthier!

Ingredients:
1 3/4 cups flour (I have not tried anything except whole wheat)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pumpkin pie spice (or just a dash of ground cloves)

1/2 cup sugar (reduce if using chocolate chips)
2-3 T blackstrap molasses 1/2 cup applesauce
1/2 cup pumpkin
1 egg substitute (I recommend 2 T of ground flax, whipped with 4-6 T water until frothy)
2 tablespoons liquid oil (coconut is delicious!)

1/2 cup raisins or chocolate chips

Preaheat the oven to 350. Spray 9x13 pan with cooking spray.

In a small bowl, combine the first set of ingredients. In a large bowl, combine the next set. Add the dry ingredients to the wet ingredients until well blended. Add raisins/chips. Spread in prepared pan and bake 25-30 minutes.

Rhubarb (or cherry!) Coffee Cake

I'll admit I was terrified of rhubarb as a child. It is impossible to remove from unwanted garden areas, part of the plant is toxic, and (more importantly) there is no rhubarb flavored candy, which was a red flag for me.

I mourn the years of rhubarb yumminess I lost as a child and am steadfastly making up for them now. My most favorite rhubarb recipe is this coffee cake, which is better the next day. Pie cherries (not sweet or sweetened) can be substituted in a pinch.

Ingredients:
1/2 c packed brown sugar
2 1/4 c flour (whole wheat or GF mix or rice), divided
1 t cinnamon
6 T Earth Balance (or butter of your choice)
3/4 c sugar
1 T baking powder
1 t baking soda
1/2 t salt
2 egg substitutes
1 c plain milk (of your choice)
1 T lemon juice
2 t vanilla
4 c rhubarb pieces (fresh or frozen)


1. Preheat the oven to 375 and grease and flour a 13x9 baking pan (I use coconut oil and whichever flour I'm using).
2. Combine Earth Balance, brown sugar, cinnamon, and 3/4 c of flour into a streusel topping (a pastry cutter is ideal for this).
3. Measure the milk and mix in the lemon juice to sour it. It will become lumpy and that's what you're looking for. Soy milk works best among non-dairy varieties, but any milk will do.
4. Sift together the remaining dry ingredients in a large bowl.
5. Add egg replacements, soured milk, and vanilla to dry ingredients and stir until just combined.
6. Pour the mix into the prepared pan and top with fruit. Then top that with streusel topping.
7. Bake 45 minutes.

Reheats very well the next day in the oven with some aluminum foil on top. Heat to 200 for about 30 minutes and everyone will think you just baked it!
Makes 8 generous servings.