Archive for ‘snacks’

January 26, 2015

Sweet Potato Skins

Idea from here: Yes, it’s a pretty basic recipe. Those are my favorite though, since it makes me feel like even I could handle it. Ha!

(serves 6)

3 yams or sweet potatoes
oil (we use Pompeiian usually)
cheese/toppings of choice

Poke a few holes around each potato with a fork. Preheat oven to 400F place potatoes on a tray or baking dish, and bake for one hour. Once the potatoes are done, slice each in half lengthwise and scoop out about 2/3 of the flesh (save this scooped-out flesh). Preheat oven to 430 F, and brush the skins with oil. Place on a baking sheet. Bake 15 minutes, then remove from the oven and re-stuff with filling. You can also add cheese (Sargento 4 Cheese, or Crystal Farms.. Daiya for the dairy-free little dude) at this time. Place under the broiler, and broil 3-4 minutes or until cheese shreds have melted.

I have a feeling that in addition to the cheese, I’d stir in a little garlic, maybe some cut up bacon or ham. 🙂

November 3, 2014

No Bake Granola Bars

Gluten-free, dairy-free, Feingold Stage 1, and no nuts so they’re safe to take to school. Bless the creator of these snacky treats.


2 cups (200 g) certified gluten free old fashioned rolled oats (Bob’s Red Mill)

1/2 cup (60 g) certified gluten free oat flour (can just process fashioned rolled oats into flour in a blender or food processor)

2 cups (60 g) gluten free crisp rice cereal (like Erewhon brown rice cereal)

1/2 cup (40 g) unsweetened coconut chips (large flakes)

4 tablespoons (56 g) virgin coconut oil

1 cup (218 g) packed light brown sugar (C&H or Domino for us)

1/2 teaspoon kosher salt

1/2 cup (168 g) honey (not clover honey)

1 teaspoon pure vanilla extract (McCormick)


Line an 8-inch square baking dish with crisscrossed sheets of unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside. In a large bowl, place the rolled oats, oat flour, rice cereal and coconut chips, and mix to combine well. Set the bowl aside.

In a medium-size heavy-bottom saucepan, place the coconut oil, brown sugar (or coconut palm sugar) and salt, and cook over medium heat, stirring occasionally, until the mixture liquifies and comes to a simmer. Cook, undisturbed, for 45 seconds more, and then remove from the heat. Add the honey and vanilla, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly, until no longer hot to the touch. Create a well in the center of the dry ingredients in the large bowl, pour in the warm sugar mixture and mix throughly, working quickly to prevent the warm sugar from sticking to the bottom of the bowl. Continue to mix until all of the dry ingredients have been absorbed into the mixture.

Transfer to the prepared baking dish and press very firmly into an even layer. Allow to sit at room temperature until cool and set before lifting out the bars by the overhung pieces of parchment paper. To speed the cooling and setting process, you can place the baking dish in the refrigerator. Place the bars on a cutting board and, using a large, sharp knife, cut into 12 rectangles. Wrap each bar separately and store at room temperature until ready to serve.

July 10, 2014

Candied Peanuts

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