Recipe | Autumn Granola Bars

R E C I P E

1 1/2 c rolled oats, toasted (toast at 350 degrees until slightly brown,  ~12 minutes)
1 c roasted sunflower seeds
1 c roasted almonds, chopped
1 c pumpkin seeds, toasted (toast at 350 degrees until slightly brown, ~ 5-7 minutes)
3 cups of crunchy brown rice puff cereal (rice crispies are fine, or any similar alternative)
1 c of dried apples (cut or torn into smaller pieces)
1 c of dried cranberries
1 c of fresh almond butter
1 c of honey (local is better!)
1 tsp of sea salt
2 tsp of cinnamon

1. When all the items are sufficiently toasted, toss them with the brown rice crispies, apple pieces, and cranberries in a large bowl.

2. In a small saucepan, heat the almond butter and honey just to get melty, not cooked. (this is your glue ; if it boils or even comes close it gets hard and yucky) Stir in the salt and cinnamon, then pour over the oat/nut mixture and stir. You want to get everything incorporated and glued together with out crushing the tender crispies.

3. Turn into a 9x13 baking dish lined with parchment paper and press the mixture evenly and firmly. Again, trying not to crush the crispies too much. Cover the tray(s) with plastic wrap and refrigerate for several hours. Cut into 2 inch squares. Should make 30 2-inch bars.

Enjoy and Happy Autumn! 

Truly // Sarah

Recipe | Green Tomato Pie

My Great Grandma Velma passed down her famous Green Tomato Pie recipe to my mother several years ago. I remember as a kid being so amazed that it tasted good, the idea of a green tomato pie just bewildered me. I had a great excuse to make it the other week end, when my work held our annual Summer Cook off. I thought I'd share it with you folks, because it's definitely one of my favorite summer treats.

Crust
2 c Whole Wheat Flour
1 c Shortening
1 tsp salt
1/2 c water
(makes 2 pie shells, or top & bottom)

Velma's Green Tomato Pie Filling
1/2 c of unsalted butter
1/2 c white sugar
1/2 c brown sugar
3 tbs of whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
4-6 baseball sized green tomatoes (I picked mine from my Granny's garden)

Bake pie for 40 minutes, cover edge of crust with foil; take off foil the last 10 minutes.

Enjoy! 

Truly // Sarah

Back to School Trail Mix

Back to School Trail Mix :

Almonds

Cashews

Pistachios 

Dried Apricots

Dried Strawberries

Happy Back to School, friends // Sarah 

Recipe : Blueberry Mint Iced Tea

This Recipe would be absolutely lovely for any summer event. From picnics to pool parties and especially barbecue's... or in my case, tea for one on the back porch at sunset with my evening read.

What you'll need:

1 c (loosely packed) fresh mint leaves
1 c of fresh or frozen blueberries
1 c of sugar
4-6 black tea bags
Water
Stainer
Knife
Cutting board
Food Processor

Directions:

Finely chop the mint leaves. Combine 1 cup of water, 1 cup of sugar, and your chopped mint leaves into a pan. Boil until sugar is dissolved.  You've made a mint simple syrup! Strain out mint leaves.

Boil 4 cups of water on stove, once boiling add 4-6 tea bags, depending on the desired strength, I did 6!

Combine 1 cup of blueberries and 1 cup of water into your food processor. Create a Juice like substance of fruit puree. Strain.

Combine tea, blueberry puree, and your mint syrup into a pitcher.

 Find friends to share your yummy beverage with and enjoy the summer weather! 

Truly // Sarah