Posts Tagged ‘Flax’


Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.


I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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Cranberry Walnut Chocolate Chip Breakfast Cookie

Usually once a week we eat something for breakfast that is a little special.  Cereal bars from Trader Joe’s are to my kids what dark chocolates are to me.  I don’t pretend to understand them.  But, I am more than happy to compromise once a week and grab a prepackaged something requiring me to just open the wrapper and a meal is served.  A rare occurrence, for sure, in our house.  (Well, mommy guilt requires that I add a truly healthy smoothie as well – but how hard is that, really?)

On an even more rare occasion, I actually bake cookies for breakfast.  I am not saying these qualify as a health food or anything, but they are far better than most sweet morning treats.  You can indulge and feel, well, not quite as guilty.

This week I added dried cranberries, chopped walnuts and some chocolate chips.  YUM.

Breakfast Cookies

by Blessed Roots Farm (blessedrootsblog.wordpress.com)

(This will make 4 dozen small cookies, or 2 dozen huge ones.  We like huge.)

2 sticks butter, softened

3/4 c. sucanat (brown sugar would work)

2/3 c. honey (or another 3/4 c. brown sugar)

2 eggs

2 tsp. vanilla

1/4 tsp. salt

2 c. flour (I use white whole wheat)

1/4 c. ground flax seeds

1/2 tsp. baking soda

1 tsp. baking powder

2 c. rolled oats


  • 1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. dried cranberries or raisins, 1 c. chocolate chips, 2/3 c. chopped nuts

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sucanat and honey.  Add eggs one at a time and stir until combined.  Mix in vanilla and salt.  In a smaller bowl, mix together flour, flax, baking soda, baking powder, and cinnamon and nutmeg if you are adding those.  Add dry ingredients to wet, and stir until combined.  Add rolled oats and stir.  Add optional add-ins like nuts or dried fruits and stir.  Drop onto prepared cookie sheets, press flat slightly, and bake for 10-14 minutes depending on the size of your cookies.

They freeze beautifully as well – eat half this week, freeze the rest, and you save yourself the work next time!


I’ll be sharing this recipe at Melt in your Mouth Mondays, Mangia Monday, Real Food Wednesday, These Chicks Cooked, Full Plate Thursday, Tidy Mom,  Fresh Bites Friday and Sweet Tooth Friday.

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