Fruit Roll Ups – 1 ingredient 

Its strawberry season! The smell of ripe strawberries is intoxicating. I just can’t resist buying a whole flat…weekly! This week’s batch made popcicles and fruit roll ups. Next week’s will make jam (see last year’s post). 

   
 Strawberry Fruit Roll ups & Popcicles

  • 4 baskets of ripe strawberries

Cut off the tops of your berries. Blend them. 

Pour about 1/2 – 2/3 cup of the mixture on silicon mats and evenly spread across the entire surface. I just tip the mats around until it’s even. The process is super relaxing. (Note: my mats are made for my dehydrator but I’m sure those silicon mats will work too). Then dehydrate on 135 degrees for 3-4 hours or until the center is no longer wet. 

Pull the fruit off the mat into strips and wrap in wax or parchment paper. Roll them up and tie them with a string. Store in an air-tight container. They should last about a month – though ours don’t last that long because the kiddo loves these tart little snacks. 

You’ll have mix remaining. Pour them into popcicle molds and freeze. Delicious!!

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Oh soooo addictive: granola bars

Well, she’s here! Our second baby girl was born in late March and our amazing Mom’s Club helped feed my family the first month!! I remembered from our first how much help the homemade dinners were. But this time around, with a four year old to feed too, the dinners were a life saver. Just when my first would start to get grumpy, I’d look at the clock and realize it was dinner time! Like superheroes, a mommy would knock on my door with dinner for all of us. Saving the day!

One of the mommies, a woman with wings, not only made us an amazing meal but also made us these. I have to admit that I ate the majority of them (perfect snacks for the nursing mommy) and my guilt brought me to make my family another batch (2 months later). 

This time around, my family knows I’ll devour them in no time. So, they’re keeping pace with my addiction. We have at least two a day each. 

   
    Granola Bars

  • 2 cups oats
  • 1 cup sliced almonds
  • 1 cup hazelnut or almond meal
  • 1 1/2 cup seeds and  raw nuts (pecan pieces, cashew pieces, sunflower seeds, flax seeds, Pepitas)
  • 1 cup raw shredded coconut
  • 2 TBSP unsalted butter
  • 1/3 cup packed brown sugar 
  • 1 cup honey
  • 1 TBSP maple syrup 
  • 1 TBSP vanilla extract 
  • 1/4 cup hemp seed hearts (optional)
  • 1/4 cup chia seeds (optional)
  • 1/4 tsp salt
  • 2/3 cup dried fruit (cherries, blueberries, raisins)

Preheat the oven to 350 degrees. Mix the first five ingredients in a large rimmed cookie sheet and bake for 10 mins or until slightly golden and fragrant.  Be sure to stir every few mins. Once done, remove and turn the oven down to 300 degrees. 

Heat the butter, sugar, honey, syrup, vanilla and salt in a pan over medium heat until the sugar is melted. 

In a large bowl, add all the ingredients and fold together until everything is wet. 

Line you large rimmed cookie sheet with parchment paper and spread the mixture evenly (I used a rubber spatula to press it and spread it evenly).  

Cook at 300 for 25-30 mins or until golden brown. I cooked mine for 25 but it could’ve used another 2-3 mins to stay more in bar form. Mine were a bit crumbly. 

Let them set for at least 3 hours. Then cut them with a serrated knife. And store in sealed containers. 

Makes about 16 bars. 

Enjoy!