Posted by alisa on March 6, 2012 | 4 Comments
Today, you’re going to love me and you’re going to hate me.
I’m sharing my recipe for what we call “Chocolate Crack Bars.”
See, look what they do to the gnome! Everyone gets excited when I pop these out of the freezer, which is far too often since they literally take minutes to make.
The recipe is being featured on Attune Foods today, so “crack bars” seemed slightly inappropriate for the title. You will find them labeled as Addictive Double Chocolate Granola Bars.
Go, check out the recipe here!
Posted by alisa on October 6, 2011 | Comments Off
Quick note: If you haven’t seen the Cooking Challenges Recipe Contest yet, go check it out! Three people will win $200 in groceries and more!
I received some sad news at Attune Foods last month. Their chocolate probiotic granola is being discontinued. Since it has a loyal following, they requested that I come up with a chocolate granola recipe to help ease the blow. You can imagine how that elaborate conversation went … something like:
Attune: “Next month, could you make a chocolate granola re …”
Me: “Hells yeah!”
Okay, I didn’t really respond like that, but that’s what was going through my head. And I really have no idea what else was mentioned beyond that first half sentence. The words chocolate and granola were uttered, and I was in the kitchen within about, um, 30 seconds.
The resultant recipe has already been tested by me, my husband, our neighbor, our neighbor’s entire office, and an Attune chocolate granola customer. The verdict? Awesome. And that is me being modest about it.
I kept the recipe simple, vegan, and nut-free, so that it is school-friendly, allergy-friendly, and you can customize to add in any nuts or seeds if desired. I also like that it has a crispier crunch than your average granola.
You want the recipe you say? Here it is: Chocolate Dairy-Free Granola
If you like it, have any questions, or suggestions, please leave a comment on that post. I will be checking them!
Posted by alisa on September 26, 2011 | Comments Off
Just in case you didn’t see it on Go Dairy Free, I have a guest post today over at Attune Foods, and I’d love for you to check it out and offer feedback (on that post please! I’ve closed the comments here). Yes, there is a yummy, 6-ingredient recipe for granola bars over there that was created in my little kitchen … but … I’d also love for you to read the article / intro I wrote also.
You see, this month the theme for Attune is “clean eating,” and I thought it would be neat to compare the ingredients of a store bought product to a comparable (but obviously better!) homemade version. However, as I was writing out the ingredients for the store-bought granola bars (leading brand), I started to get a little concerned. In paragraph form it didn’t look like THAT many ingredients. Would they really differ that much? Would my ingredient list be shorter and would it really look healthier to help people understand the value of homemade?
Holy cow! Was I worrying myself over nothing. It actually shocked me a little when I looked at the two ingredient lists side by side. Go check it out for yourself, and enjoy the recipe while you’re at it: Chewy Chocolate Chip Granola Bars Recipe.
Posted by alisa on May 19, 2011 | Comments Off
I almost forgot! I’ve got a guest post and recipe for y’all to check out over at Attune Foods. It just went up! This one is dedicated to all of my gluten-free friends, in honor of Celiac and gluten-free awareness month … but, I think everyone will like this recipe. I mean, who doesn’t like granola?
Click the picture and you will be magically transported to the recipe …
P.S. ~ I’m closing comments here, but you can comment on that post. I will read them (and respond, if needed), I promise!
P.P.S. ~ The recipe is also vegan! Yes, it is dairy-free and egg-free, plus soy-free, gluten-free, peanut-free, and free of refined sugars. You can even use seeds and seed butter in place of the nuts if you want nut-free. I’m all about versatility.
P.P.P.S. ~ There’s still a Giveaway going down. Gluten-Free Cupcakes (do I sense a theme) by Elana Amsterdam. See the Giveaway Post Here to enter.
Posted by alisa on February 2, 2011 | 38 Comments
I seem to be on the “auto-ship” plan for a lot of publishers thanks to Go Dairy Free, so random diet books and cookbooks often appear on my doorstep without warning. Last week, The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase arrived. I confess, this one is not really up my alley. The recipes are very, very easy and have short ingredient lists … two things I love … but, there are a many pre-packaged short-cut ingredients used, lots of sugars, and the recipes are almost a bit too basic for our tastes. This cookbook really belongs in the homes of small families with little kids and even littler time.
Also, please note that this cookbook is not dairy-free or free-from in any fashion, not by a long shot. But the recipes are simple enough that some who are free-from and willing to use quite a few store-bought alternatives may find it quite useful.
That all said, I can’t resist looking through cookbooks, and a few recipes intrigued me. I ended up making two of the recipes before passing this cookbook onto my sister (who has a big family, but with small girls and on a budget), and both were a success.
First up was the Lemon & Dill Tuna Pasta Salad …
I actually made this gluten-free, as I was testing out Goldbaum’s Brown Rice Pasta. Two thumbs up on the pasta. It was tender and delicious, and the spirals held up even when I let the pasta salad chill overnight! Most gluten-free pastas seem to break quite a bit if slightly overcooked or when stored overnight.
The pasta salad itself had a nice fresh taste (though it still uses some mayo! Just a heads up for you purists), and filled us up for lunch. I did double the tuna and the peas, and I added a grated carrot (keeping the dressing and pasta amounts the same). If I had made the recipe as is, it would have been a bit too carb-rich for us and I think our motors might have run out within an hour or so.
The next day, I decided to give her Overnight Granola a go …
Making granola is so easy, that I literally haven’t bought a box at the store in over three years. But this recipe … this recipe takes easy to a whole new level. I love Erin’s concept to simply “set it and forget it” with the granola, and the fact that she keeps the recipe so basic (just oats) leaves a lot of room for experimentation.
Though you could enjoy it as cereal, topped with fresh fruit and doused with some almond milk, I opted to saute up some apples and dates, and use the granola as a topping. It was a delicious sweet breakfast treat that my husband and I both loved!
Like the original recipe, I kept it simple, but did make a few modifications for taste and texture preferences and to make it dairy-free. I also tested it as a daytime recipe … and as it turns out, just a couple of hours will do …
Super-Simple Spiced “Overnight” Granola
Recipe adapted from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase. Erin recommends using a mixture of rolled oats and quick oats as it helps the granola clump a bit … and she was right! I changed the ratio, using more rolled oats, but it still clumped nicely.
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Wheat-Free and optionally Gluten-Free (with the use of certified gluten-free oats).
- 1/4 Cup Oil (I used melted coconut oil)
- 1/4 Cup Honey (can sub agave nectar for vegan)
- 1/2 Teaspoon Vanilla Extract
- 1 to 1-1/2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Salt
- 2 Cups Rolled Oats
- 1 Cup Quick Oats (not instant)
Preheat your oven to 300ºF (check to make sure your oven doesn’t run hot!).
Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine. Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated. Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn’t slide off the sheet!) or large jelly roll pan.
Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don’t peak! You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them. Stir to declump a bit and store the granola in an airtight container at room temperature.
Makes 6 servings
Posted by alisa on March 1, 2009 | 825 Comments
It’s time for another giveaway, and I must admit, this one is so great that I wish I was eligible to win! But since I would probably cheat and pick my own name, I had to disqualify myself. I digress, onto the prize …
Are you addicted to trialing every flavor of a new product? Personally, I love nothing more than receiving a big box of food, filled with several different varieties for my tasting pleasure. And that is exactly what Erin Baker’s Wholesome Baked Goods is offering here on One Frugal Foodie. Feast your eyes on what not one, but two, yes I said TWO WINNERS will receive:
Erin Baker’s Original Breakfast Cookies (Toaster-Friendly):
Fruit and Nut
Chocolate Chunk RaisinPeanut Butter
Double Chocolate Chunk
Peanut Butter and Jelly
Vegan Peanut Butter Chocolate Chunk
Vegan Chocolate Chunk
Banana Toasted Flax
Erin Baker’s Organic Brownie Bites (New!):
Double Chocolate Chip
Chocolate Chip Mint
Erin Baker’s Homestyle Granola:
Fruit and Nut
Double Chocolate Chunk
Erin Baker’s Ultra Protein Granola:
Ultra Protein Power Crunch
Erin Baker’s Organic Breakfast Cookie Minis:
Double Chocolate Chunk
Fruit and Nut
I kid you not; you have a chance to win a huge gift containing a package of each of these delicious healthy treats!
How to Enter: Simply leave a comment on this post letting me know which of these products/flavors you are most excited to try. If you are already an Erin Baker fan, let us know your favorite. It is that easy!
How to Get 2 Entries: In addition to leaving a comment below, if you have a blog, mention this giveaway on it with a link to this post, and you will automatically receive a second chance to win.
The comments for this post will be closed on Friday, March 6 at noon (EST), so that I can pick two winners. Be sure to enter / leave your comment before then!
Just in case you aren’t familiar with Erin Baker, she founded Erin Baker’s Wholesome Baked Goods in 1994. Since then, every morsel they produce has been handmade, baked to order to ensure freshness, and filled with whole grain goodness. And to my pleasant surprise, all of the above listed products are dairy-free! For more information on Erin Baker’s nutritious goodies, see their website: www.bbcookies.com.
Posted by alisa on December 22, 2008 | 6 Comments
The baking bug hit me this weekend, so I decided to prepare some treats to give to friends this holiday season. I was a bit torn on what to make since I would be shipping some of the items, when the weekly email from Meatout Mondays arrived suggesting holiday granola. Brilliance! Unable to stop with one flavor, I baked three different kinds, and while those were in the oven, I whipped up some truffles too! It was an all-day venture for the amounts produced, but relaxing and fun. Now, onto the granola and a recipe …
Granola Flavor #1: I made my tried and true Home Baked Granola from Go Dairy Free, my cookbook/guide; it is a maple, cinnamon, raisin type flavor. I stayed faithful to my recipe but opted to go all walnuts for the nuts.
Granola Flavor #2: Some slight modifications to my original recipe produced a delightful Vanilla Cranberry Almond Granola. For those of you who have Go Dairy Free, simply increase the oats in the Home Baked Granola by 1/2 cup (to 4 cups) and use 1 1/2 cups of sliced almonds for all of the nuts. Then, swap the maple syrup for honey (I did try agave nectar, but both my husband and I agreed it tasted a bit “off” in this recipe), increase the vanilla extract to 1 tablespoon, and substitute 1/2 t ground nutmeg for the cinnamon (or you can stick with the cinnamon if you like) and dried sweetened cranberries for the raisins.
Granola Flavor #3: My husband is not a ginger fan, so I have kept my desires for a ginger granola locked away in a vault. But, with the holidays upon us (and some ginger-loving friends), it seemed like the perfect opportunity for me to break loose and finally create that Gingerbread Granola I had been dying to try out! This really is an all new recipe, quite different from my traditional one, so I am very happy to share it here (recipe below). Thus far, from us ginger lovers, it has received 2 thumbs up, and the smell is awesome when it is baking!
This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Peanut-Free, and Wheat-Free. You can make it Nut-Free by using your favorite seeds in place of the cashews and Gluten-Free by using those trusty Gluten-Free Oats, if they work for you.
4 Cups Rolled Oats
1/2 Cup Unsweetened Coconut (shredded or “chips”)
1 Cup (5 ounces) Raw Cashews, Coarsely Chopped
1/2 to 2/3 Cup Light or Dark Brown Sugar, Firmly Packed
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Allspice or Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Cup Molasses
1/3 Cup Grapeseed, Extra-Light Olive, or melted Coconut Oil (or your baking oil of choice)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/3 Cup Finely Minced Crystalized Ginger (optional) – I actually used the “uncrstalized” ginger from Trader Joe’s, which is still sweetened and gummy-like, but doesn’t have sugar crystals coating it; I liked the uncrystalized version best
Preheat your oven to 250ºF (120ºC). In a large bowl, combine the oats, coconut, cashews, brown sugar, and the spices, stirring everything together until well distributed. In a separate bowl, whisk together the remaining ingredients, except for the crystalized/uncrystalized ginger. Stir this wet mixture into the oats and nuts, until everything is very well coated. Spread the mixture into one or two large, ungreased glass baking dishes (I use a 9 x 13-inch). Bake the granola for 60-75 minutes, checking in to give it a stir every 15 minutes. When done, transfer the granola to a large bowl and stir in the minced ginger, if using. Since the ginger will be a bit sticky, make sure you mix it up well to separate. Once cool, store it in an airtight container.
Nut-Free Option: Substitute the cashews with any combination of additional oats, sunflower seeds, pumpkin seeds, soy nuts, and/or additional coconut.
My notes on baking time: I have tried turning up the heat to shorten the time, but without fail, it burns. This slow bake process produces a better granola in my opinion, and you have much more control over the doneness. If you use metal pans, I find that the granola browns much more quickly, so keep a sharp eye!
My notes on sugar: I use a very firmly packed 1/2 cup, but if you want a sweeter, more dessert-like granola, you can up it a bit.
As for the truffles, I made the Peanut Butter “Truffles” and the Bittersweet Truffles (vegan and soy-free too!), both recipes from Go Dairy Free. For the Bittersweet ones, I made a plain vanilla variety, some with chocolate coating and some with a dusting of both cocoa powder and powdered sugar. But, I couldn’t resist making a “Hint O’ Mint” batch too. I chocolate coated those and put candy cane bits on top to help identify them. If you want to try the mint version, I added 1 to 1 1/2 teaspoons of mint extract (I can’t remember which! But you can taste-test to your desired amount) and 1/2 teaspoon of vanilla extract to the whole batch.
Note the bags of granola in the background … it was easy to get carried away!
Frugal Foodie Notes & Tips:
I am a big believer in homemade gifts, as that is what I would prefer to receive. It just means so much more when you know the work and love that wen into it. Of course, it also saves a bundle …
Granola Cost: Approximately $2.00 per 30-ounce batch
The granola made 3 10-ounce bags to give as gifts (or consume at home!). I purchase the oats in bulk ($.99/lb for organic, $.69/lb for regular – I stock up on either when on sale), the coconut in bulk (usually $2/lb or less) and I get the cashews in a 1 lb bag (raw) from Fresh & Easy for $5 (I believe they are also a good price at Trader Joe’s). I then use a coupon at the store for $4 off $20 or $6 off $30 (often available on the Fresh & Easy website) to bring the overall cost of my shopping trip down a bit more. I do buy organic brown sugar at Trader Joe’s, as I find the taste to be far superior, and it comes in a ziploc bag, which is a must for the dry conditions here that immediately turn brown sugar into a rock. I stocked up on Grapeseed oil at Fresh & Easy when they were blowing out large bottles of it for just $3! I also buy the spices in bulk and the vanilla at Trader Joe’s. I calculated the cost of each batch previously and it comes out to about $2 for the full 30 ounces, and trust me, home baked granola tastes way better (and way more fresh) than store bought!
Truffle Cost: Approximately $4.00 for 4 dozen truffles
As for the truffles, Fresh & Easy had a great discount on their big 1lb plus dark chocolate bars for $1.99 per bar (it is OEM’ed from Scharffenberger). I made the entire batch of truffles (4 dozen!) for about $4 … and they were awesome! Beat that Godiva!
Posted by alisa on September 12, 2011 | 12 Comments
Over the weekend I tested three recipe batches of chocolate granola for Attune (yes, yes, the recipe is coming – in October! I’ll keep you posted) and chocolate muffins for my next cookbook. This week I have several cookies on deck for testing along with round 2 on those muffins (very good, but not perfect) and two loaves of bread. Though I definitely don’t eat all of these goodies myself (no, I share the calories with my husband and neighbor), a lot of baking means a lot of tea consumption for me.
To say that I love herbal tea would be a dramatic understatement. I have at least five different types of herbal tea on hand at all times, so this weekend when I was down to just two, it was time to go shopping. Thanks to grocery sales coupled with some Yogi Tea and Tazo Tea coupons from Mambo Sprouts, I repacked my tea box with all of these …
Yogi Ginger Tea used to be a staple in my tea box, but I actually haven’t had it in months. I’m looking forwad to enjoying this spicy one again.
Yogi Vanilla Tahitian Tea is a new one to me. I like it. Mellow, notably vanilla, and lightly sweetened with stevia. Not my favorite, but not bad.
This Rooibos is a nice one, simple but bold.
Stash Mellow Moments I’m still indifferent on. I like having a nighttime tea around, and this one isn’t bad, but I think I still like Celestial Seasonings Honey Vanilla Chamomile better.
Tazo Refresh is our favorite mint tea, and probably one of the only herbal teas that my caffeine-loving husband will drink. A nice natural pick-me-up sans caffeine.
I still need to hop on the making my own tea blend bandwagon, and also buy some teas in bulk since I do have a diffuser now.
Do you drink herbal teas? What are your favorites?
I’m off to work off some of that chocolate right NOW! After seeing that this is being released …
… I knew it was time to get my rear in gear. Today is the first day of P90X round 3 for me. The first round I did was almost three years ago (yikes!). It was amazing. I did a second round about 18 months ago that was a bit half-assed (okay, cutting myself some slack, it was more like three quarters-assed). But I’m ready to do this full force, and this time I’m trialing the Lean routine. Once I’ve conquered this again (expected end date Dec. 3), I’ll have earned the right to beg my husband for P90X-2 for Christmas.
How do you stay active in the cooler months?
(Two new recipes this week, stay tuned!)
Posted by alisa on May 11, 2011 | 39 Comments
On Friday, I will be making a quick trip south for CDF (to be held Saturday, May 14), the Celiac Disease Conference in Los Angeles, CA. I’ll be working at the Attune Foods booth, handing out chocolate samples, free product coupons, and even selling some of my books! Stop by and say hi if you are going to be attending the event. It should be quite the informational gathering, and though I don’t have a Celiac diagnosis, I’m very curious to learn more.
Now, for those of you who can’t make the event … have no fear! I’ve got some free product coupons for you too!
First, what does Attune make (and what can you get with these coupons)?
- Attune Probiotic Chocolate Bars – The dark ones are dairy-free! All are certified gluten-free.
- Attune Probiotic Granola Munch – I hear it is awesome, but it isn’t dairy-free, so alas, not on my menu (I’m working on them though!).
- Erewhon Cereals – Many awesome ones to choose from (the Strawberry Crisp and Crispy Brown Rice being my Favs), and all gluten-free ones are certified gluten-free.
- Uncle Sam Cereals – Ah history. This cereal has been around for decades!
- New Morning Graham Products - The do contain honey (not 100% vegan, but the above noted products are), but if you are good with this, the Grahamwiches are not to be missed!
- Skinner’s Cereals – Hmm, haven’t tried yet, but looks like a good healthy staple.
Okay, so three of you (U.S. only for this one) will receive three free product coupons to use on the Attune products of your choice!
To Enter: Simply head to the Attune Foods website, and then comment below, letting me know what product(s) you would pick up with these coupons.
Additional Entries: “Like” Go Dairy Free and or Attune Foods on Facebook, and let me know you did (or already do) in another comment.
Deadline: This is a one-day-only contest (I’ve got to pack!), so enter by 6am EST, Thursday, May 12, 2011.
One More Giveaway Announcement! I just found out Attune Foods is giving away copies of my book, Go Dairy Free, on their blog! If you don’t already have it, or want a gift copy, head over to this post, and enter to win!
Posted by alisa on January 16, 2011 | 5 Comments
Special Diet Notes
- All recipes on this blog are dairy-free (that is free of all milk ingredients including lactose and casein), since I am also the founder of this site.
- All of the recipes below are also gluten-free or have a gluten-free option. If gluten is okay for you, see my complete recipe index.
- Most of the recipes are soy-free and many of the recipes are also vegan/vegetarian, egg-free, and/or nut-free – I try to note these dietary preferences within each recipe.
Breakfast to Brunch
Veggies & Grains
Sweet Treats and Snacks
Sauce & Seasoning
Go Dairy Free Recipe Variations
If you have a copy of Go Dairy Free, these are recipe variations I have made on recipes within the book.
These are recipes posted here for a bloggie event or otherwise (sent in by someone) that I haven’t trialed myself.