Posts Tagged ‘agave’

PUMPKIN-CRUNCH GRANOLA

When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day!  This mix is everything you love a granola to be.  Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.  

Oh, and it makes your house smell like Pumpkin Pie.  There’s never anything awful about that.

Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super.   In a bowl with a little almond milk – fabulous.  Sprinkled as a crust on Apple Crisp – so good.  

Don’t leave out the egg yolk – it’s for the “clump factor”.  Without the stickiness that sugar gives the clumps are lost!  Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.

(Thanks to Lynne  for the inspiration!)

Personally, I think this is better as it sits, so I’d make it ahead and store for a day or two!

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1/4 cup pure pumpkin puree

1/4 cup sugar-free maple syrup (OR agave)

1/3 cup  Whey Low Gold (OR Splenda Granular)

2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup

1 egg yolk

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

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In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg

With Agave:  Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg


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NO-BAKE CHOCOLATE-OATMEAL PROTEIN COOKIE

This is that old standard, no-bake cookie recipe that’s been around for a 100-some years – too yummy to pass up, full of complex whole-grains, and I’ve added a big scoop of protein powder to squash the guilt a bit!

Adding some chopped nuts, or unsweetened coconut…even a bit of wheat germ or flax seeds would be great.  Here’s your jumping off spot –

A friend requested to use Agave in this and it works very well.  That recipe is below the second photo.  (Amounts of ingredients change, and it makes more.)

(These are good right away, but the oatmeal becomes less “raw” tasting after they sit for awhile.)

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1 cup Splenda Granular   (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)

1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)

2 tablespoons butter

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups quick oats

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In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.  Bring to a boil and allow to boil for one minute, stirring frequently.

Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.  Stir in oats.

Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.  (Or plop down without rolling for a more ‘haystack’ look.)  Allow to set up for 15 minutes.  Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.  Store in an airtight container.  Makes 14 cookies.

Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium  (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)

With Agave

 

 

2 tablespoons butter

1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!)

1/4 cup almond milk

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

1/4 cup peanut butter

1/2 teaspoon vanilla

2 scoops chocolate protein powder

2 cups quick oats

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In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.  Boil for 1 minute, stirring frequently.  Remove from heat and whisk in the peanut butter, vanilla, and protein powder.  Stir in the oats.  Allow to rest for 5 minutes to become less sticky.

Roll into balls, or drop by tablespoons onto waxed paper.  Allow to cool completely.  Store in an airtight container.  Makes 16 protein cookies.

Per COOKIE: 143 Calories; 9 g Protein; 4 g Fat; 16 g NET Carb; 5 g Sugar; 35 mg Sodium

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