Tag: pepitas

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Sweet

Oatmeal Everything Cookies

One and a half Slices cookies
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Weeknight Oatmeal Everything Cookies

One and a half Slices cookies

This is a super versatile, unique, hearty cookie recipe with very low sugar. They’ve got just about everything you could want in a cookie – coconut, dried fruit, nuts, seeds, chocolate chips. You can swap in and out things you may prefer – like pecans or chopped hazelnuts, different kinds of chocolate chips, etc. You could probably cut the sugar more if you used, say, golden raisins or dried blueberries, which are quite a bit sweeter than the cranberries. The higher the cacao percentage of your chocolate, also, the less sweet the cookies will be. I’ve made them with 100% bars before all chipped up and the rich, cacao-forward flavor is incredible. In short, get fancy. Play around. Make these your weeknight go-to cookie. And keep some in the freezer for late night cravings or, idk, breakfast… 🍪

what you need

1 cup flour

1 1/2 cups rolled oats

1/2 cup (1 stick) butter at room temperature

1 large egg

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 teaspoon nutmeg 

1/2 teaspoon baking powder

1/2 cup light or dark brown sugar

1 cup chocolate chips of choice (I prefer these cookies with +70% cacao… I’ve even made them with 100%)

1/2 dried cranberries

1/2 cup unsweetened coconut flakes (flakes, not shredded or grated)

1/2 cup pepitas

how to make it

Heat oven to 350.

Cream the butter and sugar together either with a hand mixer or with a fork until light and fluffy. Add the vanilla and egg, and beat until combined. Stir in flour, spices, and baking powder until a mild dough forms.

Mix in the rolled oats. Then add the coconut, pepitas, chocolate chips, and cranberries, and stir until combined. Mold the cookies into pressed patties (not round balls). This recipe will make somewhere between 15 and 24 cookies depending on how large you make them. 

Bake on a cookie sheet for ~15 minutes or until just golden brown. Serve warm. 
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Categories
Sweet

Granola

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Granola

A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.

what you need

3 1/2 cups rolled oats

2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)

2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)

3/4 cup unsweetened dried coconut flakes

3/4 cup lightly melted coconut oil

1/2-3/4 cup maple syrup or honey 

Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)

(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins

(optional) 1/2 cup semisweet chocolate chips

Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.

how to make it

Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.

Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing. 

Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave). 

Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated. 

Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet. 

Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container. 
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