PUMPKIN POWER BITES

PUMPKIN POWER BITES
Sharon Wolff

The best part about this recipe is that you can add or subtract ingredients to suit your tastes. The mashed banana base adds sweetness and bulk. The quinoa adds protein and a little crunch. Tell us how you adapted this recipe for yourself!

INGREDIENTS
2 mashed bananas
1/2 can pumpkin (unflavored)
1/2 C frozen or fresh blueberries
1/2 C dried cranberries
1 T honey or maple syrup to taste
1T vanilla
1 egg (optional)
2 cups oatmeal (reserve about 3 T)
1/2 to 1 C uncooked quinoa

DIRECTIONS
Mix all ingredients together in bowl
If mixture is too liquidy, add a little more oats.
Spray bottom and sides of 8 x 8 baking dish with olive oil
Press mixture to about 3/4" thick
Sprinkle with reserved oats
Bake at 300 until set  - about 20 minutes - and very slightly browned (if you included egg, make sure it is thoroughly heated through)
Allow to cool and cut into 2" x 2" squares
Store in freezer or refrigerator.

Grab a couple for a quick healthier than cookie pick me up!

HIGH PROTEIN LOW SUGAR CHOCOLATE GRANOLA

Yogurt topping

Sharon Wolff

The idea behind this recipe was to create a lower sugar, high protein granola. I like to top my already sweet smoothies and yogurt with a little bit of texture and crunch. Store-bought granolas have unnecessary added sugar or other sweeteners. I only added a small amount of honey for stickiness and barely a touch of sweetness. The chocolate is unsweetened. If you want your granola to be sweeter, add more honey to taste. The protein comes from almonds, chia seeds and quinoa.

The ingredient amounts given below can also be adjusted to your tastes. Measurements are not exact, because neither am I. The combo of the granola on top of yogurt or a smoothie definitely satisfies my sweet tooth and love of chocolate. I am not a dietician and do not know the protein, calorie, carb or fat content.

COMBINE IN LARGE BOWL:

• 1 bag unsweetened 100% cacao chips
• 1 bag sliced natural almonds (no salt or oil)
• 1/2 bag whole natural almonds (no salt or oil)
• 1/2 C chia seeds
• 1/2 C uncooked quinoa
• 1 T ground cinnamon
• 1 T honey (or to taste)
• 2 T soy butter (or peanut butter)
• 2 T vanilla extract
• 4 C uncooked oatmeal

Spread on cookie sheet that has been lined with parchment paper

Bake at 300 until chocolate is fully melted and granola begins to brown. It will not be crunchy.
As chocolate begins to melt, stir with spatula to coat evenly.

Allow to cool. Place in air tight container. I like to store in freezer and use as needed.

Close up texture