Granola Peanut Butter Bars

These bars and quick and easy and fun for kids. They’re perfect for the summer, when you don’t want to turn your oven on.

1/3 cup agave nectar
2 cups Fiona’s Granola
1/2 cup peanut butter
1/4 tsp. salt

In a sauce pan, heat agave just until boiling. Remove from heat. Stir in peanut butter until well blended. Then stir in granola. Transfer to an ungreased 9” x 13” casserole dish. Distribute evenly, using a damp spatula if necessary. Press very hard, filling up the corners and edges. Cover and allow to cool, then refrigerate for one hour before cutting.

Fiona’s Favorite: Toasted Almond

Optional add-ins: raisins, chocolate chips, coconut, pepitas, or just about anything! You may also substitute another nut butter, such as almond butter, for the peanut butter. You can also form these into balls instead of bars.

Chocolate Chip Cookies

Light and chocolatey, this is a healthy twist on a perennial favorite.

1 cup butter, softened
3/4 cup brown sugar, lightly packed
1 egg
1 tsp. vanilla extract
1 1/2 cups barley flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum*
1 1/4 cups Fiona’s Granola
1 cup semi-sweet chocolate chips

In large bowl, cream together butter and sugar. Beat in egg and vanilla. In a medium bowl, stir together the flour, baking soda, salt, and xanthan gum. Mix into the creamed mixture. Stir in the granola and chocolate chips. Drop by even tablespoons onto ungreased cookie sheets, about 2” apart. Bake 12 - 15 minutes on sheet tray, until cookies are lightly browned around the edges. Allow to cool 5 minutes on sheet tray, then transfer to wire rack to cool.

Fiona’s Favorite: Orange Crunch


Berry Cobbler

Warm and bubbly, this dessert is a simple yet favorite treat any time of year!

Note: If using frozen fruit, allow to thaw before making recipe.

2 1/2 cups blueberries (fresh or frozen)
2 1/2 cups raspberries (fresh or frozen)
1/4 cup brown sugar, lightly packed
2 Tbls. barley flour
1/2 tsp. cinnamon
1 Tbls. water (omit water if using frozen fruit)
1 tsp. vanilla
3 cups Fiona’s Granola
4 Tbls. melted butter

Blueberry/Strawberry/Mango Parfaits

1 cup blueberries
1 cup sliced strawberries
1 cup mangos, peeled and cut
    into bite-sized chunks
3 cups plain yogurt
1 cup Fiona’s All Natural Granola,
    any variety

Place 4 blueberries and 4 strawberry pieces aside. Gently toss remaining fruit in a large bowl. Divide 1/2 the fruit mixture among 4 parfait glasses. Top with 1/2 the yogurt, dividing equally. Top with 1/2 the granola, dividing equally. Repeat each step. Top each with a dollop of yogurt, a sprinkle of granola, a slice of strawberry, and a blueberry. Serve immediately. Makes four servings.

Note: You can use the fresh fruit of your choice! We suggest the above fruit for the color and flavor combinations, but any fruit works well. This also makes a wonderfully nutritious and tasty breakfast!

Raspberry Granola Bars

Rich and satisfying, these are a crowd pleaser and perfect to pack in lunches!

3/4 butter, softened
1/4 cup brown sugar
1 1/2 cups barley flour
1/2 tsp. baking powder
1/4 tsp. xanthan gum*
2 cups Fiona’s Granola
1 cup raspberry preserves

In large bowl, cream together butter and sugar. In medium bowl, stir together flour, baking soda, and xanthan gum. Add granola and stir until well blended. Add dry ingredients to butter and sugar and mix together to form a crumbly consistency. Pat 2/3 of the mixture into an ungreased baking pan (about 9” x 13”). Heat the preserves just until consistency has turned to liquid (either on the stove or in microwave). Pour preserves evenly onto dry mixture, then top preserves with remaining dry mixture, spreading evenly. Pat gently. Bake at 350° for 25 minutes or until nicely golden brown. Cool and cut into bars.

Fiona’s Favorite: Toasted Almond

Note: Other preserves may be substituted or combined with the raspberry. Try apricot, boysenberry, and/or strawberry.


* Note: Xanthan gum is a plant-derived powder that can be found in the baking aisle of your grocery store. It helps hold together baked goods containing little or no gluten.


QUINOA CRUNCH RECIPES


Fiona’s Famous Stuffing

This is great on its own as a side dish any time of year!

1/4 cup butter
2/3 cup onion, chopped
1/2 cup celery, chopped
1 tsp. thyme
1/4 tsp. rosemary
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 cup fresh parsley, chopped
1/2 cup pecans, chopped
1/4 cup dry white wine
3 cups Quinoa Crunch cereal
1/2 cup chicken broth

In large sauce pan, sautee onion and celery in butter just until tender. Add remaining ingredients, stirring after each to incorporate. Place in ungreased casserole dish, cover with foil, and bake at 350° for 35 minutes. Remove foil and continue baking another 20-25 minutes. For a vegan version, substitute olive oil for the butter and vegetable broth for the chicken broth. Note: this stuffing does not work well stuffed inside the turkey.

Fiona’s Favorite: Almond Blueberry Peach

Also try stuffing red or green bell peppers, or hollowed-out zucchini. Place filled vegetables onto a greased baking pan. Cover with foil and bake at 350° for 25 minutes, then remove and bake another 10 minutes. Your guests will be impressed!

Peach Crisp

Light and irresistable, this can double up for breakfast!

1 Tbls. water
1 tsp. vanilla
2 cups Quinoa Crunch cereal
3 Tbls. melted butter
5 cups peaches, sliced
1/4 cup brown sugar, lightly packed
2 Tbls. tapioca flour
1/2 tsp. cinnamon
1/4 tsp. salt

Combine all ingredients except cereal and butter. Mix gently. Spoon into a lightly buttered 9” baking dish (a glass pie pan also works well). In a small bowl, mix together cereal and butter until the cereal is well coated. Pour mixture onto the peaches and gently pat down, pressing dry mixture evenly to cover the peaches. Bake at 350° for 25 - 30 minutes. Enjoy warm with milk, cream, or ice cream!
Fiona’s Favorite: Almond Blueberry Peach
Optional add-in: 1/2 cup nuts (almonds, walnuts, pecans). Add these with the cereal.



Pan Seared Chicken

This easy recipe is unbelievably delicious. Make extra, as it will disappear quickly!

4 large chicken breasts
1/2 cup buttermilk
1/2 tsp. salt
1/4 tsp. pepper
1 cup Quinoa Crunch cereal
1 Tbls. chili powder
1/2 tsp. thyme
1/2 tsp. garlic powder

In shallow pan, stir together the Quinoa Crunch, chili powder, thyme, and garlic powder. Set aside. In medium bowl, whisk together the buttermilk, salt, and pepper. One at a time, place the chicken breasts in the bowl and drench with buttermilk. Next, dredge the chicken pieces through the cereal mixture, making sure both sides are generously coated. Heat a small amount of olive oil in sautee pan at medium high heat. Brown each side approx. 6-8 minutes, depending on thickness of chicken. This is also fabulous served cold, and it makes a handy, protein-packed lunch for work or a picnic!

For an easy and delicious CATFISH dish, follow the above recipe. Prepare fish as you would chicken. Spray the prepared fish with olive oil, using an oil spritzer. Place fish on a wire rack, then put rack on top of a baking sheet. Bake in top third of oven at 450°, for 14-18 minutes, or until coating is golden brown and crisp, and the fish is opaque at the center.

Fiona’s Favorite: Almond Blueberry Peach


Quinoa Cookies

Crispy and buttery, these can be addictive.

1/2 cup tapioca flour
1/4 cup ground flax seeds
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. xanthan gum*
1 cup Quinoa Crunch cereal
1/2 cup butter, softened
1/2 cup almond butter
1/2 cup agave nectar
1/3 cup brown sugar
1/2 tsp. vanilla extract

In medium bowl, combine tapioca flour, flax seeds, baking powder, baking soda, salt, xanthan gum, and Quinoa Crunch. In a large bowl, cream butter, almond butter, agave nectar, brown sugar, and vanilla. Add the dry ingredients to the creamed mixture and incorporate. Drop by even tablespoons onto ungreased cookie sheets, about 2” apart. Bake at 325° for 12-15 min., until cookies are lightly browned around the edges. Allow to cool on sheet tray 5 min. before removing to wire racks to cool. Optional add-ins: 1 cup chocolate chips, 1/2 cup chopped nuts. For those allergic to almonds, increase the butter to 3/4 cup and remove the almond butter. For a vegan version, substitute coconut oil or canola oil for the butter.

Fiona’s Favorite: Strawberry Mango

* Note: Xanthan gum is a plant-derived powder that can be found in the baking aisle of your grocery store. It helps hold together baked goods containing little or no gluten.


MUESLI RECIPES


Mimi’s Muesli Cake

This exceptionally moist cake is reminiscent of German Chocolate Cake - even without the chocolate!

1 1/4 cups boiling water
1 cup Fiona’s Muesli
1/2 cup butter
1 1/2 cups brown sugar, lightly-packed
2 eggs
1 tsp. vanilla
1 1/3 cups barley flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. xanthan gum*

Pour boiling water over oats. Set aside. In large bowl, cream butter and sugar, then add eggs and vanilla; mix well.

In med. bowl, stir together flour, salt, baking soda, cinnamon, and xanthan gum. Add to creamed mixture and incorporate. Then add muesli and mix well. Pour into greased 9” x 13” pan, or into a bundt pan, and bake at 350° for 30 - 35 minutes. Spread on icing and enjoy! This cake may be served warm or cold.

Topping:

4 Tbls. butter
1/2 cup brown sugar, lightly-packed
1/2 tsp. vanilla
2 Tbls. milk
1/2 cup shredded coconut
1/2 cup chopped pecans

Place all ingredients in saucepan and stir together until butter melts. Immediately spread onto warm cake.

Fiona’s Favorite: Fruity Almond



Chewy No Bake Cookies

These are a healthy version of the sugar-laden recipe handed down from our grandmothers. Flax seeds, nuts, and dried fruit offer chewy texture and lots of added fiber.

1/2 cup agave nectar
1/2 cup butter
1/2 cup milk
1/4 cup unsweetened cocoa powder
2/3 cup peanut butter
2 teaspoons vanilla extract
3 cups Fiona’s Muesli

Combine agave nectar, butter, milk, and cocoa powder in medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Remove from heat. Add peanut butter and vanilla; stir to blend. Add muesli and stir to mix well. Drop by even tablespoons onto wax paper to cool.

Optional: 1/2 cup coconut; add at the end with the muesli.

Fiona’s Favorite: Fruity Almond


Apple Crumble

Easy and quite delicious, this is a satisfying dessert that can double up for breakfast!

3 apples, chopped
1 cup Fiona’s Muesli
2 tsp. cinnamon
1/2 cup brown sugar, lightly-packed
1/4 tsp. salt
1/3 cup melted butter
1/2 cup milk or water

In large bowl, combine muesli, cinnamon, sugar, and salt, stirring after each addition. Add butter and milk (or water) and toss well. Add apples and incorporate into mixture. Spread into buttered 9” x 9” baking pan. Bake 35-45 min. at 350°. Enjoy warm, topped with cream, milk, or ice cream.

Note: You may substitute other fruit for the apples, or use a combination of fruit. This recipe calls for approx. 3 cups of fruit.

Fiona’s Favorite: Cherry Pecan



Harvest Cookies

Moist and chewy, bursting with fruit, nuts, chocolate, and spices… the perfect treat!

1 cup butter, softened
1 cup brown sugar, lightly packed
2 eggs
1 tsp. vanilla extract
1 1/2 cups barley flour
1 tsp. baking soda
1 teaspoon ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. xanthan gum*
3 cups muesli
1 cup chocolate chips

In large bowl, mix butter, sugar, eggs, and vanilla. Beat until smooth. In separate bowl, combine flour, baking soda, cinnamon, cloves, salt, and xanthan gum. Add to wet ingredients and mix well. Stir in muesli and chocolate chips. Drop by even tablespoons onto ungreased cookie sheets.

Bake at 350° for 10-12 minutes. Transfer to cooling rack. Store in airtight container after they’ve cooled.

Fiona’s Favorite: Cherry Pecan


* Note: Xanthan gum is a plant-derived powder that can be found in the baking aisle of your grocery store. It helps hold together baked goods containing little or no gluten.