Coconut Banana Bread

Ingredients:

1/2 cup of Unsalted Butter (1 stick)

2 1/2 cups of Flour

1/2 cup of Agave Syrup

1 tablespoon of Baking Powder

1 cup of Shredded Coconut

1 1/4 cup of Coconut Milk

2 Eggs

1/2 teaspoon of Vanilla Extract

2 Ripe Mashed Bananas

Directions:

Place rack in the middle of the oven and preheat at 350 degrees.  Grease a loaf pan.  In a large bowl combine the flour and baking powder, set aside.  In another bowl cream together the butter and agave syrup, then add the eggs, bananas and coconut milk and mix until combined.  Add the flour mixture to the wet mixture and combine, stir in the coconut.  Pour batter into the prepared pan and bake for about 50-60 minutes or until a tooth pick inserted comes out clean.  Enjoy!

Tips:

1) For a twist add 1/2 of pineapples and macadamia nuts to the batter.

Little Snackers Thoughts:

“I LOVE coconut!!”

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Caribbean Rice Pudding

Ingredients:

2 cups of Water

1 pinch of Salt

1/2 Brown Rice (not instant)

1/2 cup of Coconut Milk

1/4 cup of Raisins

1/4 cup of Honey

1/4 cup of Shredded Coconut

1/2 teaspoon of Ground Cinnamon

1/2 teaspoon of Ground Nutmeg

1/2 teaspoon of Vanilla

Directions:

Bring water to a boil and then add the rice and salt, stir to combine.  Cook on low heat, covered, until rice is tender for about 25 minutes.  When rice is tender add the rest of the ingredients, stir to combine.  Cook for about 20 minutes, uncovered stirring occasionally, until most of the liquid is absorbed.  You can serve this warm or chilled.

Tips:

1) You can use long grain white rice instead of brown rice.

2) If you don’t have raisins you could add any dried fruit that your family enjoys.

Little Snackers Thoughts:

“At first I said “RICE PUDDING” and made a funny face but then when I tasted it, it was so yummy!”

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Clementine/ Orange Sherbet

Ingredients:

1/2 cup of Light Agave Syrup

Zest from 6-7 Clementines

1/4 teaspoon of Salt

1 cup of Orange Juice

Juice from 6-7 Clementines

1 tablespoon of Lemon Juice

1 teaspoon of Vanilla Extract

1 cup of Light Cream

1 cup of Milk

Directions:

Place all ingredients in a large bowl and mix until combined.  Transfer mixture to ice cream machine and process until it looks like soft serve ice cream.  Place in the freezer until it sets, about 3-4 hours.  Enjoy!

Tips:

1) You can replace the clementine juice with orange juice if you like but the clementines give the sherbet a nice fresh flavor.

Little Snackers Thoughts:

“Just so good!”

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Baked Bananas

Ingredients:

3 Bananas (peeled and sliced in half lengthwise)

1 tablespoon of Butter or Margarine

1/2 cup of Honey

1/2 teaspoon of Nutmeg

1/2 teaspoon of Cinnamon

1/2 cup of Orange Juice

Directions:

Preheat oven to 350 degrees.  Place bananas flat side down in a baking dish.  In a sauce pan cook the butter/margarine, honey, orange juice, cinnamon and nutmeg until all ingredients are combined.  Pour liquid from the sauce pan over the bananas in the baking dish.  Place in the oven and bake for 10 minutes.  After 10 minutes flip bananas over and bake for an additional 10 minutes.  Let cool a little before enjoying

Tips:

1) This a great afternoon snack served with a little vanilla yogurt.

Little Snackers Thoughts:

“They tasted different from regular bananas, they were more juicy and yummy.”

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Snack Mix

Ingredients:

1 cup of Pecans

1 cup of Dried Cherries

1/2 cup of Dark Chocolate chunks

Directions:

Mix all ingredients together and enjoy!

Tips:

1) We take this type of snack mix with us on long bike rides or when we go hiking.

2) You can use your favorite type of nut or dried fruit but try not to use a salted nut.  You can’t beat the mild flavor of the pecans with the tart flavor of the cherries and the richness of the dark chocolate.

3) Dried cherries are a source of beta-carotene, calcium, iron and potassium.  Dark chocolate is rich with antioxidants.  Pecans have vitamin E which aids in neurological protection and natural antioxidants that promote heart health.

Little Snackers Thoughts:

“At first I thought the dried cherries were raisins which are not my favorite but then when I tasted them they were so yummy!”

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Cinnamon Raisin Bread

Ingredients:

2 cups of Unbleached White Flour

2 cups of Whole Wheat Flour

1 cup of Light Agave Syrup

2 teaspoons of Baking Soda

2 Eggs

2 cups of Milk ( I used fat free)

1/2 cup of Canola oil

1 cup of raisins

4 tablespoons of cinnamon mixed with 1/4 cup of sugar

Directions:

Preheat oven to 350 degrees.  Grease 2 loaf pans.  Sift together the flours and baking soda.  In a large bowl combine the agave syrup, egg, milk and oil; add the dry ingredients and mix well.  Fold in the raisins.  Spoon half of the batter into each of the loaf pans.  Sprinkle each half with the cinnamon and sugar mixture and then add the remaining batter to each pan.  Use a knife to swirl through the batter.  Bake at 350 for about 45-50 minutes or until toothpick inserted in center comes out clean.  Cool and Enjoy!

Tips:

1) This makes the perfect after school snack or a great “on the go” breakfast.

Little Snackers Thoughts:

“So yummy and I love the swirl of cinnamon.”

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Lemon White Chocolate Chip Cookies

Ingredients:

1 cup of butter or margarine ( I used Earth Balance Spread)

3/4 cup of Light Agave Syrup

1 egg

1 tablespoon of Lemon Zest

1 tsp of Lemon Extract

3 tsp of Fresh Squeezed Lemon

1 cup of Whole Wheat Flour

1 1/4 cup of Unbleached White Flour

3/4 teaspoon of Baking Soda

12 oz of White Chocolate Chips

Directions:

Preheat oven to 350 degrees and grease two cookie sheets.

In a large bowl mix together the butter and the agave syrup until creamy and then mix in the eggs and the lemon juice/extract.  In a separate bowl sift together the flours and baking soda.  Add the dry ingredients to the wet ingredient and mix until combined.  Stir in the white chocolate chips.

Use a tablespoon to scoop the dough.  Roll dough into a ball and then press gently on the baking sheet.  Bake for about 8-10 minutes.  Cool and Enjoy!

Tips:

1) These are the types of cookies that I don’t mind Little Snacker having as an after school treat, along with a piece of fruit or some yogurt.  They don’t contain a ton of sugar or unnatural ingredients that no one can pronounce.

2) Lemons are a good source of B6, potassium, iron and vitamin C.  After using the lemon juice you can use the rest of the lemon to clean your kitchen counters, they are an excellent natural anti-bacterial cleanser!

Little Snackers Thoughts:

1) “These are so much better than the packaged lemon cookies we had at school!”

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The Sweet Stuff

I am currently experimenting with different types of sweetners.  In the past I have mostly used organic evaporated cane sugar in my baking, but now I am testing out: honey, agave syrup and maple syrup.  I really like using the light agave syrup, it looks similar to honey, but it is not as thick so it dissolves easier.  When using agave syrup just remember that it is about 1 1/2 times sweeter than regular sugar so you need less syrup than you would regular sugar.

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Roasted Chickpeas

Ingredients:

1 12oz can of Garbanzo Beans (Chickpeas), drained

Olive Oil Spray

Salt

Your Favorite Spices ( I used paprika and cumin)

Directions:

Preheat oven to 400 degrees.  Drain and dry chickpeas.  Spray baking sheet with olive oil. Spread chickpeas on baking sheet, spray with oil and top with your favorite spices.  Shake pan to coat all chickpeas.  Bake for about 4o minutes, checking on them every so often, shake pan.  Chickpeas are done when they are crunchy and no longer soft in the middle.  Allow them to cool completely before storing in an airtight container.

Tips:

1) You can make them savory or sweet depending on what type of snacks your family prefers.

Little Snackers Thoughts:

“These weren’t by favorite but I think my daddy will really like them.”

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Mango Lassi

Ingredients:
1 cup of Frozen Mangoes

1/2 cup of Orange Juice

2 tablespoons of Honey

1/2 cup of Vanilla Yogurt

Directions:

Combine all ingredients in a blender.  Blend until smooth and frothy.  Enjoy!

Tips:

1) You can substitute fresh mangoes if you like, just add a few ice cubes before blending.

2) If mangoes are not your favorite you can try any frozen fruit.

Little Snackers Thoughts:

“I would give the Mango Lassi 100 thumbs up!”


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